Quantum Food Solutions

Proper equipment calibration has an important role in food safety. When the equipment controlling physical, chemical or biological hazards in the food operation is off even a little, it could ruin your product or put the consumer at risk. Calibration ensures that all equipment entrusted to monitor food processing performs as intended, with accuracy and consistency.

Quantum Food Solutions takes this role as seriously as you do. Our equipment calibration and consultancy services will make sure that every measurement remains within specification to keep your products safe!

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Equipment Calibration Is Key To Business Success

Equipment calibration is an integral part of running an effective HACCP system. Many critical control points and process controls are required to undergo on-going calibration. The food and beverage industries use many different process controls, including:

  • Temperature devices to monitor thermal processes such as cooking and pasteurizing, hot holding, cooling and chilling, defrosting and thawing, freezing
  • Infrared temperature devices for monitoring product and persons
  • pH meters to monitor fermentation in dry-cured meats, low-acid, and acidified products
  • Water Activity meters (Aw) to monitor ageing in dry-cured and fermented meats
  • Weight scales to ensure regulated limits of additives and other anti-microbial agents are respected

The Quantum Food Solutions Advantage

Quantum Food Solutions' calibration compares the measurements taken by a test instrument or consensus standard/s against those taken by your own equipment. Our services come with five guarantees:

Throughput: Our equipment is designed to calibrate multiple units simultaneously. This significantly reduces ongoing calibration costs.

Service Delivery: We conduct all calibrations on-site, with portable equipment that allows for calibrations on platforms and other hard-to-reach plant areas. Certificates of Calibration (NIST) are issued the same day.

On-site Support: You may temporarily use our high-accuracy equipment at no cost while your devices are being calibrated. This reduces downtime while we complete our work.

Calibrated Accuracy: +/- 0.01 °C, providing a much higher than 4:1 test uncertainty ratio (TUR) for most critical applications.

Operational Range: –200 °C to 661 °C for most temperature devices, data loggers, thermocouples, RTDs, etc.

Quantum Food Solutions' Calibration Technicians look forward to discussing how our services can be customized to meet the unique needs of your operation. Please contact us for a free consultation.

Food Safety Validation

Quantum Food Solutions

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).

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Adequate safety controls for fully-cooked, ready-to-eat food products include the proper identification of cold-zones, probe malfunction and other 'in-plant' factors. Examples include: hams, sausages, chicken nuggets, frozen pizzas and more.

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This category includes foods which do not have a kill step and/or ready-to-eat refrigerated food. Foods in this category are considered "fresh".

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Fermenting and drying are probably the oldest forms of meat preservation. We are able to ensure that this old process meets today's level of compliance.


Arguably one of the most important aspects of your food safety program is sanitation. Keeping things clean is a must in order to protect against the biological, chemical and physical contamination of your products.


It is important to keep everything clean even the things we cannot see. Maintaining clean air and disinfecting high traffic areas is essential to success in the food processing industry.


Various foods contain components that can cause life threatening reactions for people with food allergies. In order to avoid costly recalls all allergens must be properly controlled.

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Dinesh Chinnaswamy
Director, Quality Assurance and Food Safety, Sofina Foods Inc., Markham, ON

"We have hired Renzo Gomez from Quantum Food Solutions as an independent third party to evaluate our cooking and cooling processes (smokehouses, spiral oven, chillers) in some of our plants. This work has enabled us to demonstrate product safety to our clients and CFIA. We were also able to improve product quality while gaining process efficiencies. We highly recommend their services, and we look forward to working with them again."

Margaret P. Morris
President, Glengarry Cheesemaking Inc., Glengarry Fine Cheese, Lancaster, On

"We have since a few months received our federal (CFIA) dairy processing permit. This would not have happened without your guiding hand. You brought us through the process very readily and logically and now we continue to follow the programs and feel very confident with the HACCP program that was designed for our plant. We would highly recommend your services to other artisan cheese making plants, as it gives a lot more scope for marketing which is so important for any food processor."

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
General Manager, 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.”

Roma Bathi
Quality Assurance Director, Golden Valley Farms Inc.

"We contracted Quantum Food Solutions to evaluate our cooking procedures. This work enabled us to gain a greater understanding of our cooking process and provided a baseline to make further process improvements."

Yashwini Murali
Quality Systems Project Lead, FGF Brands

"We hired Quantum Food Solutions to help us analyze some of our baking ovens. Renzo was able to quickly and effectively come up with the best solution to uncover opportunities within our baking equipment. We certainly recommend Quantum for their thermal process knowledge and versatility."