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ISO 22000, HACCP and GMP Certification awarded to Edna Chocolates
Edna Chocolates announced today they achieved the ISO 22000 certification (Food Safety Management System), HACCP (Hazard Analysis and Critical Control Point) and GMP (Good Manufacturing Practice) Certification from SLSI at their flagship manufacturing plant in Mawanella, Kandy. Edna Chocolates is one of a select number of companies to meet this stringent certification.
ISO 22000, together with HACCP and GMP certification demonstrates the commitment on the part of Edna Chocolates to continue to provide a quality product and ensure customer satisfaction.
In accepting the registration certificate, Lal Elkanayaka, Edna Group Director of Operations stated, ” We see this ISO certification not as an end, but another step in our quality quest as ISO is just an engine for continuous improvement. The success of Edna Chocolates is the result of a dedicated team of people who strive to produce the best quality chocolate that meet and exceed customer expectations in terms of presentation and quality ”.
ISO 22000:2005 is the internationally recognized standard for a quality management system in Food Safety, which focuses on an organization’s actions to meet and continually improve customer satisfaction and quality requirements.
From Left: Mr. Bandara Dekanduwela (Production Executive), Ms. Tharanga Jayasinghe (Asst QA Mgr), Mr. Kamal Bandara (Stores Executive), Mr. Rohan Dias (Group General Manager – Manufacturing), Mr. Gamini Dharmawardena (Director Systems Certification-SLSI), Mr. Lal Ekanayake (Director – Group Operations), Mr. Karunadasa Samarasignhe (Finance Director), Mr. Mithra Edirisinghe (Director – HR), Mr. Paingamuwa (Plant Manager – Mawanella), Mr. Sarath Kumara (Maintenance Manager), Mr. Ajith
Ranatunge (Production Executive)
Edna is one of the leading manufacturers of chocolates & confectionary products in Sri Lanka. It boasts of its own modern production plants with a work force of
over 4000 personnel in the Group. The Product range includes chocolate slabs, coated chocolate forms, which include cocoa butter, compound and white chocolate, wafers, hard boiled deposited candy along with dark and cooking chocolate.