Hung Lee Food Co., Ltd. is located on Kin Hong Street, Kwai Chung, with a factory area of more than 7,000 square feet. The factory has strict guidelines for its installations, equipment, operations and personal hygiene of employees to ensure that the entire food production process meets the professional standards required by Hong Kong and international standards.
With an aim to comply with the international food safety management ISO22000 and the food safety key control system HACCP, we have formulated a series of environmental hygiene and disinfection standards for the factory's appliances, equipment, air, water quality and food ingredients, and all employees are required to strictly implement them. At the same time, hygienic and advanced production processes, storage methods and required preservation temperatures have been developed for various foods, and employees conduct regular inspections to ensure compliance with international food safety standards. In addition, we will hire professionals to regularly conduct comprehensive inspections and assessments of the factory's environmental hygiene, air, water quality and production processes to ensure their food and environmental safety.
The factory uses imported, high-tech, large-scale automated production equipment. The factory currently has a numerous large-scale production machines for food manufacturing:
paired with the Chef’s authentic and traditional knowhow of marinating、pickling and braising experience!
In addition, the factory regularly provides all employees with knowledge on food safety and occupational safety, so that they can understand the company's operations and production policies, and understand the important matters that they need to pay attention to when working, so as to achieve the goal of focusing both physical and mentally control on strict monitoring of food quality in one hand and ensuring the safety concern of employees' operations on the other.
Our company has obtained international certifications such as ISO 22000 Food Safety Management System and HACCP Food Safety Key Control Points. The standard defines the requirements for food safety management systems for all organizations in the food chain (from production to customer consumption). It combines the elements of HACCP hazard analysis and key control points to provide a systematic scientific approach to identify, evaluate and control various hazards during the food manufacturing process in the factory. By establishing and implementing a food safety management system that complies with ISO 22000, we can effectively manage the food production process and ensure food safety operation!
