Food safety

At Hall’s we partner with many of New Zealand’s top food producers and in our deliveries every day work to ensure the safety and freshness of the product we’ve been trusted with. 

Effective management of the temperature of perishable products is vital at every point in distribution to preserve the quality and safety of food and to help prevent waste. 

Our focus is on doing all we can to maintain the ‘cold chain’- and at Hall’s our people are temperature experts. 

Sensors in our fleet help improve temperature-control reliability and enables monitoring by our team.  

Ongoing training to refresh drivers’ and storepersons’ on food safety and temperature compliance.

We have fully accredited MPI facilities and adhere to New Zealand Food Safety Authority standards with our risk management programmes. 

There are MPI registered Vehicle Docking Facilities (VDF) at all Hall’s depots for the transhipping of export animal produce. 

Our risk planning follows the internationally recognised Hazard Analysis and Critical Control Point (HACCP) system  

• HACCP based Risk Management Programme RMP HRTL2/OI for the National Transportation of Export and Domestic Meat, Fish and Dairy Product.

• HACCP based Risk Management Programmes for the cold storage of Export Dairy Product.