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Quality

Our Integrated Quality Management System makes use of the process approach and quality management principles found in the global standards below:

  • BRC Global Standards for Food Safety
  • ISO 22000:2005
  • HACCP 10330 
    NSI logo

The IQMS incorporates the following key elements:

  • Senior management commitment   
  • Interactive communication
  • System management, Instant traceability and recall management
  • Pre-requisite programs
  • HACCP principles

Hangana Seafood products are manufactured to the most stringent standards, and our business processes are in full compliance with the HACCP, ISO 22000 and British Retail Consortium’s Global Standard for Food Safety standards and requirements.

Inbound material transported by the vessel is rigorously inspected, and constant and comprehensive quality control examinations are performed on in-process products. Final product tests/inspections and laboratory analyses are carried out to guarantee full compliance with customer specifications and the relevant export country’s demands, in addition to ensuring the chemical and microbiological safety of the product in question. Heavy metal tests are also undertaken to ensure that levels are harmless and acceptable from a consumption point of view.


We also procure our packaging material from reputable suppliers so that we can guarantee dimensions and artwork that are accurate and constant. We manage the risk of chemical migration to the product via supplier analyses that are performed. Suppliers are assessed so that their service and quality are always under review. All our packaging material arrives to us with a Certificate of Analyses, and is scrutinised upon arrival, allowing us to make sure that zero non-conforming stock makes its way to the manufacturing hall, thereby degrading production efficiency.

The quality of our operations is further optimised by the host of systems, policies and procedures we have put in place. Internal and external audits are performed on quality systems – HACCP, ISO 22000 and BRC. The HACCP plan is revisited each year. The point of all these measures is to uncover and address potential problem areas early on so that our stringent quality standards remain uncompromised.

Hangana Seafood was the winner of the SADC Quality Product of the year award in 2014 in the Product of the Year Large Enterprise segment. The SADC Annual Quality Awards acknowledge and honour businesses and people who are promoting quality advancement in every sector within the SADC region.

According to HACCP at Hangana Seafood: “From a quality perspective, the award represents the fact that we are celebrated in the industry because of our dedication to the manufacturing of a product that is absolutely safe and of an unwavering high quality.

The national Standard Institutes of the SADC countries currently recognises Hangana Seafood as a reputable seafood processing organisation, in addition to the various quality management protocols we have in operation. Awards of this nature are only bestowed on businesses or individuals who implement measurement and quality systems, along with procedures and processes, which adhere to local, regional and international standards. Simultaneously, we are also assessed based on our use of quality advancement to facilitate national and regional economic development and expansion.”

The prestigious awards were presented to the winners at a gala awards dinner held on 19 March 2014 at the Gaborone International Conference Centre, and the Namibian Standards Institution (NSI) - the main Namibian coordinator of the event – enthusiastically declared Hangana Seafoods the winner of the coveted award in the aforementioned category.

Cerina Bezuidenhout, HACCP Manager says: “Hangana Seafood (Pty) Ltd is a hake processor dedicated to the creation of high-quality, safe and legally compliant products. Our uncompromising quality control processes relevant to our products, services and operations start with the hiring of appropriately qualified and skilled staff. Each food handler employed by us, including each fisherman, is tested for food-handling proficiency and attends induction training which informs him or her of the company’s health and safety, goods manufacturing and food safety protocols and practices. Refresher training and post-training reviews are conducted often by internal and outside trainers. In so doing, members of staff are kept informed with regard to current practices and protocols, and training is continuously carried out effectively. This represents only a few of the quality measurements we constantly have in place.”

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