Hans has always produced only the best quality smallgoods on the market. This is our heritage since 1960 and continues to be the mainstay of our operation today. We have exhaustive quality control and testing procedures to ensure that every product made by Hans lives up to the Hans quality standard and is safe for your operation.
Hans products will always be produced to meet or exceed the food safety, labeling, composition and hygiene standards set by Australian Governments of all levels.
We ensure that our quality policy is achieved by continually auditing our operation against the standards and laws applicable and are subject to regular audits from Government and customers such as Yum, Woolworths, AQIS, Safe Food NSW.
Hans is committed to following HACCP principles that are used to identify critical activities and subsequent control measures from receipt of raw materials through to the delivery of product to the customer.
The effectiveness of our HACCP plan is verified by routine microbiological and chemical testing.
Hans’ Quality System relies on the success of a number of support programs to underpin HACCP, including GMP, pest control, and cleaning.
Our CCP’s in process relate predominantly to cooking temperatures, post-cook chilling and temperature control as well as monitoring of starter culture activity during the fermentation of salami.
If you have any further questions or would like to discuss how we can manufacture products to your specifications, please call John Martin, Major Accounts Manager on 0407 621 849.