One specialist to deliver on all your food safety needs
I'm Thomas Kunjumon. Karimont is my independent food safety and regulatory practice, serving food businesses in Canada and North America.
My story
Qualifications
- HACCP
- SQF practitioner
- FSSC 22000 internal auditor
I came to food safety with a scientific research background, and I've worked inside food manufacturing and regulatory environments.
I previously worked as part of Nexsure, a larger food safety and quality assurance team that continues to operate. When I relocated to pursue my PhD, I set up a more personally led consulting practice. It lets me pursue doctoral research while continuing to do practical food safety work.
That's what Karimont is built on: clear answers, a transparent scope, and documents your team can run. I'll also tell you plainly what isn't needed.
My focus is Canadian requirements: CFIA and the Safe Food for Canadians Regulations, the major certification schemes, quality assurance and labelling. Label reviews and other document work can come from anywhere. Audits and walk-throughs happen on site, within Saskatoon; I don't run them by video, because seeing the floor is the point.
Rooted in British Columbia
Most of my hands-on experience comes from food plants in British Columbia, working inside production, quality and food safety on the floor.
I still have strong business connections across BC's food industry. If you're building a food brand or expanding one, I can put those connections to work for you.
Brands and teams I've worked with
How I work
- Personal
- The person you speak to does the work.
- Diagnostic
- Assess before prescribing.
- Scientific
- Reasoning shown, defensible to an auditor.
- Practical
- Written for the floor.
- Joined-up
- Certification, CFIA and SFCR, QA and labelling in one place.
/ The name
Safe from the source.
Karimont joins two ideas from Kerala, in the south of India, where I come from. Both lead back to water, the first and most important food people need.
- Kari
- Malayalam for charcoal, traditionally used to purify water. Clean water is where food safety starts. In the identity, Kari is the Point: the ember at the summit of the symbol, and the dot over the i.
- Mont
- Mountain: the hills of Kerala where I come from, where the water begins. In the identity, Mont is the contour lines, the shape of high ground and of ripples spreading from a source.
Every operation has its own terrain. Find the point that matters, then build from there.
At work
Most of the work happens where the product is made, with the people who run the process: checking records, walking the line and going through documents where they're used.
Need more than one consultant? Meet Nexsure.
If you need a team of experts rather than a single consultant, reach out to Nexsure, our team-based brand. Nexsure takes on bigger problems: system-wide issues and long-standing problems that haven't been solved.
Visit www.thenexsure.com (external site, opens in a new tab)Mention “Karimont” in your email subject for a priority reply.
Have a food safety problem?Tell me what's happening.
A few sentences are enough. I'll reply with a sensible next step.