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).
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.
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".
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.
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.