Hygiene, food and safety.

You can feel comfortable with our commitment to hygiene standards. We take it seriously and offer much more than lip service to a few flimsy rules.
It remains a critical cornerstone on how we operate the processing side of our business.

As you know, in many parts of Asia, “traditional” methods of food processing still operate behind the scenes. Traditional methods may be occasionally adequate on home scale or infrequent food handling but it’s dangerous if applied to even the smallest of commercial operations.

“Bali belly”, now a dictionary term, is an illness that’s directly connected to poor hygiene standards. An overload of ingested pathogens brings the strongest of us to our knees and compromises our immune system. It can also kill you.
At Wanaprasta pastured organic there are strict procedures applying to processing staff as well as every aspect of our working areas.

HACCP systems are critically active, affecting every aspect of staff, processing and packaging.

We take the time to educate our staff and they begin initial hygiene training before employment. Ongoing training, diligence and supervision is strict. In addition, we offer bonuses for outstanding adherence to hygiene and food safety rules.

Action on food safety is reinforced constantly and all contact with food and food surfaces is specifically addressed in those training sessions and supported by the close supervision of responsible supervisors.

Strict protocols on hygiene practices gives us the confidence to know we are taking the extra steps to ensure our customers health and safety. Our confidence is hard earned and we are proud of our professionalism.