In order to achieve our objectives we will operate according to the following principles:

We will not compromise on food safety. We will operate in a clean, safe environment and will not tolerate foreign material contamination of any of our products at any time. 

We will not compromise on product quality. We will not accept raw materials that do not comply with WFM Wholesome food’s standards and compromise the quality of our products. WFM Wholesome foods actively promote the philosophy that quality and customer satisfaction are achieved by the involvement and commitment of all employees. 

A structured Food safety management system based upon Good manufacturing practices (SABS 049), Regulation 918 and HACCP (SANS 10330:2007) shall be implemented and maintained. Management will review the systems annually. We will not tolerate or practice double standards. We will adopt an open approach with suppliers, customers and consumers. Appropriate premises and facilities shall be provided to enable the company to conduct its business effectively and efficiently. We will identify and provide the appropriate resources to support the business and ensure operation of the highest standards. 

Everyone shall strive for excellence in an environment where quality and continuous improvements are reflected in everything we undertake, both as individuals and as a business. We will be responsible and accountable for all what we do. We will strive to continuously satisfy the needs of our employees and customer. Teamwork, support, integrity and recognition are critical to our success. The expectations and needs of our customers shall be met at all times through communication and feedback. 

Management shall ensure that the policy is understood, implemented and maintained at all levels of the organisation through effective communication and training. 

We will ensure the training and development of its employees to promote awareness of quality and hygiene policies, procedures and documents, in order to continually improve upon existing standards. We will continually improve the skills of the staff by recognising training needs. 

Establish working relationships with suppliers to enable them to develop an understanding of our business requirements. We will set up a forum to resolve conflict if there is any between us and suppliers or customers. 

Actively support the development and promotion of improved standards throughout the food industry.