A staff of Food Scientists and Biologists are fully trained to continually maintain and update the Quality Control systems in place at Hans Kissle. Presently, the manufacturing quality control program combines USDA, TQC and FDA HACCP guidelines. The best parts of each system create one superior operational program. This assures Hans Kissle's customers the best possible quality at all times.

Hans Kissle has developed numerous primary and back-up quality control systems to ensure the company's salads and foods are safe from bacteria, disease and impurities at every step of preparation, packaging and distribution.

The backbone of the quality control system is documentation. Food temperatures, plant temperatures, mixing ratios, machinery calibrations, visual inspections of raw materials and damages to packaging are meticulously documented.

Hans Kissle keeps a sample of every batch it sends out for at least five days beyond its shelf life. All documents related to samples are kept for at least two years. If a problem ever developes, we are able to trace all production and distribution procedures along the way.

At Hans Kissle, safety and quality are critical. These elements work together to build customer trust in our product line and outstanding taste in every batch we prepare.