The factory's labour complement is 700, of which 60% are permanent employees. Peak fishing season normally occurs between January and May, while the low season is from June to December. An October closure has been introduced by the Ministry of Fisheries and Marine Resources as a protective measure, as this is the main spawning season of the white hake. The factory is European Union-approved by the South African Bureau of Standards (SABS), which is known as Global Conformity Services in Namibia, as well as being certified by the British Retail Consortium (BRC). The facilities are inspected regularly, and audited annually for HACCP and BRC certification. 

The land-based factory has a daily capacity of between 55t and 70 t throughput of hake, depending on the size of the fish and the targeted product mix. The Hangana Seafood premises measure 57,000 m2. The area has a concrete jetty with a length of 100 m, as well as a 60-m wooden pier. The main factory building measures 6,500 m2. The raw material store has a holding capacity of 120 t for ungraded raw material. 

The processing area is equipped with four processing lines, all specialised for hake. All the processing lines are controlled by an automatic registration system (Marel). There are nine plate freezers with a combined capacity of 40 t per day, as well as three blast freezers with a combined capacity of 27 t per day. Two cold stores, together measuring 750 m2, have a combined holding capacity of up to 450 t of final product. The factory management comprises a Factory Director, a Production Manager, and a Logistics Manager.