What is Food Safety Validation?

The process of validation can be defined as a scientific approach aimed to demonstrate that food safety controls (i.e., Critical Control Points and critical-to-food-safety pre-requisite programs) are effective and consistently result in a safe food product. Under the new Canadian food regulations (SFCRs), food safety validation is considered just as equally important, if not more, than just having a fully implemented Preventative Control Program (e.g., HACCP program).

Since validation is a multi-layered process, CFIA has provided industry with guidelines covering expectations (click here). These expectations were derived from the Codex-Alimentarius International Food Standards (Reference document CAC/GL 69-2008).

For almost anyone trying to follow these guidelines, even the title reads like Roman numerals and it can be a daunting task to try and make sense of it all. For this reason, we have assembled a service founded on scientific and engineering principles, whose main purpose is to determine the actual level of safety that can be delivered by processes deemed ‘critical to food safety.


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Thermal Process Validation

Our validation approach is designed to help you identify hidden food safety and quality vulnerabilities within your process.

“We utilize on-site assessments coupled with the latest Computational Microbiology tools to ensure your internal processes deliver the required level of product safety. Some examples include: E. coli 0157:H7, L. mono, Salmonella spp., C. perfringens, S. aureus, C. botulinum.”

Our highly trained personnel have made several successful submissions in accordance with Alternative Processing Procedures for Meat and Poultry Products (reviewed by National Meat Programs).

Daniel Dorigiola

Co-Owner / QA Manager – Venetian Meat and Salami Co. Ltd., Hamilton, Ontario

“We have used the services from Quantum Food Solutions for a number of years to help us manage our written food safety program and validate our food safety controls (e.g., cooking, cooling, fermented/dry-cured products). We are very pleased with their practical approach to resolving issues and finding opportunities for process improvement. We certainly appreciate the high level of service they continue to provide our company and highly recommend their services”.

Pawel Zwerello

HACCP Coordinator, Sikorski Sausages, London, Ontario

“Renzo is very knowledgeable in Food Sciences, and we hired him as a process authority to help us approve a custom process, which received ‘no objection’ from CFIA. Renzo works in an efficient, professional and timely manner. We look forward to working with Renzo in the future, and have no reservations on recommending him to others looking to improve their processes and take their Food Safety to the next level. Thanks Quantum!”

Marius Kamerbeek

Plant Manager, Erie Meats, Listowel, Ontario

“We manufacture cooked meat and poultry products at our federal facility. We hired Quantum to evaluate our cooking processes including our smokehouses and spiral oven. We appreciate their high quality of service that has enabled us to comply with CFIA and FSIS requirements. We certainly recommend their services.”

Pete Holowachuk

Quality Manager, Winkler Meats Ltd., Winkler, Manitoba.

“We are a CFIA inspected plant certificated to the BRC Global Standard for Food Safety. Renzo came to us highly recommended and we have contracted him on multiple occasions to validate our cooking and chilling processes. He uses a practical approach and specialized tools that allow him to provide a fairly comprehensive service. We look forward to working with him again and definitely recommend him to anyone looking for a robust, yet affordable food safety service.”

Stefan Cartmale

General Manager, Bright Cheese Ltd., Bright, Ontario.

“Thank you Quantum for all of the work to help us attain BRC certification. It has been one of the most rewarding achievements of my lifetime and I am so proud that we were able to achieve the BRC AA rating! By doing so, it has opened many new doors for us and also enable us to expand and continue to grow our business. We definitely recommend Quantum’s food safety services.”

Ramon Eberle

Plant Manager, Stonetown Artisan Cheese Ltd., St. Marys, Ontario.

This is to acknowledge that Renzo Gomez from Quantum Food Solutions facilitated the
installation of a solid HACCP plan, which allowed us to reach our goal of becoming federally licensed with CFIA. Thanks to our upgraded food safety standards, we were able to get in to business with Farm Boy and sell our product in new markets outside of Ontario. His service is affordably priced, very streamlined and his communication is honest and straight forward. It was a pleasure to work with Renzo Gomez and we are looking forward to work with him again in the future”

Julia Banton

Vice President of Operations, Kitchen Partners Limited, Edmonton, Alberta.

“Renzo has a wealth of knowledge, whilst maintaining a logical and common sense outlook to the tasks ahead. His approach is unique to that of other consultants I have worked with, in that he is pragmatic and makes light work of global codes/standards. We definitely look forward to continuing to work together and highly recommend Quantum to anyone looking to upgrade their food safety and quality systems.”

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