St.Valantine DC Factory, which was established in 1959 and it was modernized in 1997 as state of art factory for desiccated coconut production under the guidance and license of Coconut Development Authority (CDA), since then it has maintained an excellent customer loyalty for their DC products throughout the Island. In year 2013, St.Valantine DC Factory extended its operation capacity for aqueous coconut productions such as coconut milk and cream coconut. St.Valantine DC Factory has achieved many awards in National Productivity awards ceremonies and in year 2014, it was achieved the “Wayamba Vyaparika Vishishtatha Sammana” which was the highest award in the category of excellent businesses in the province.
St.Valantine D/C Factory has made its latest business registration on 16-August-1993 and it has already obtained EDB registration (No:212682). Further, St.Valantine D/C Factory has obtained Environmental Protection License from Central Environmental Authority which is based on 1990, no.12 Wayamba Province Environmental Act 21(1) of Wennappuwa Pradeshiya sabha. St.Valantine D/C Factory has obtained Coconut Development Authority registration for Desiccated Coconut, Defatted coconut, coconut cream, Coconut milk, Other kernel based products (Coconut water) based on CDA Act no 46 of 1971 and special power assigned section 31(3) of CDA act 46 of 1971. Good Manufacturing Practices (GMP) certificate has also been obtained based on; SLS 143:1999 Code of Practices for general principals of food hygiene (2nd edition) and SLS 142:1972 – Code of practices of Desiccated Coconut.
Manufacture of Desiccated Coconut, Coconut Milk, Cream Coconut, Coconut chips and flakes, Toasted Desiccated Coconuts, Virgin coconut oil, coconut flour and coconut based products.
The FSQMS of St.Valantine DC Factory is established to comply with the requirements ISO 22000:2005 Food Safety Management System requirements, ISO 22002-1 Prerequisite program on food safety part - 1:Food Manufacturing, BRC Global Standard for food safety, Food Safety System Certification 22000 (FSSC 22000), Requirements for a HACCP based Food Safety System, GMP guidelines, regulations applied to coconut products in exporting countries, EU and NOP (USDA ORGANIC) processing guidelines, Codex Alimentations standards and general principals of food hygiene. (Ref: FSSC 22000, Codex and GMP Manuals).
The process-based approach is used when developing the FSQMS of St.Valantine DC Factory and the attention was given to quality and food safety related aspects of food supply chain.
The scope of the FSQMS with respect to each management component was decided considering the capabilities of the company.
When gathering information, a steering committee was setup by appointing the Management Representative (MR), which holds the position of Food Safety Team Leader and with the key team, which represents the multidisciplinary knowledge. This committee will simultaneously act as the Quality & Food Safety Management System Team.
Control of the Manual
The FSQMS Manual of St.Valantine DC Factory indicates the management policy of the system and it is a route map the management system. This manual covers the components of Food Safety issues related to the organization. (Ref: FSQMS policy & objectives)
The Quality Manual has been integrated with the Food Safety Manual and was modified by the Food Safety Team Leader. The approval for the usage was given by the Managing Director. All personals (all the Food Safety & Quality team members and other interested parties) are given soft copies of the manual. The FSTL has given the responsibility to ensure that the latest updated version of the FSQMS manual has been distributed to all the food safety & Quality team members and other interested parties.
All distributed copies of the manual carries “Controlled Copy” seal on each page to prevent any unauthorized distribution. The master copy is kept with the Management representative/Food safety team leader. Copies carried “Uncontrolled Copy” seal on each page is distributed to the required parties outside the company with relevant authorization.
Reasons for all changes are captured in the amendment record sheet (Ref: amendment record sheet).
All recipients and users are educated for the proper usage of the manual and they are not permitted to do any change or alteration in the manual. It should be brought up at the Management Review meeting and once approval is given by Management Representative/food safety team leader who is authorized to do changes in the manual when it will be incorporated.
This Food Safety and Quality Manual covers identified processes, criteria and methods needed to cover all stages in the scope of the FSQMS, which is based on BRC, ISO 22000, ISO 22002-1, FSSC 22000, HACCP and GMP standards and guidelines. It also addresses defined objectives and roots for continual improvement.
The processes needed for the FSQMS, their sequence and interactions together with the applications are identified. These processes are measured, monitored, analyzed and the availability of resources and information necessary to support the operations are ensured.
Implimentaion of FSQMS ensures;
Determination of processes needed for the FSQMS and application thoughout the organization
Determination of sequence of interaction of these processes
Ensuring availability of resources and information necessary to support the operation and monitoring of idntified procedures
Monitoring, measuring where applicable and analyse these processes
Implimentation of actions necessary to achieve planned results and continual improvement of these processes
The criteria and methods needed to ensure the effectiveness of the operation by identification of potential hazards and control it upto an acceptable level.
Communicate information on food safety throughout the food chain as well as changes in FSQMS throughout the organization.
The system is reviewed once in 6 months to bring about any improvements needed on so that the system will be updated.
Process approach is followed in all operations focussing the food safety and quality objectives.
All documentation including records connected is properly controlled and used.
Refer annex 2 for sequence interaction of processes and Objectives and targets set for the processes and Procedure for Control of Operations (VDC/PM/19)
The documentation of the FSQMS of the company includes a Quality and Food Safety Manual with a Quality and Food Safety Policy addressing objectives, mandatory and optional procedures, records and formats.
Records ensure the effectiveness and improvements of the system.
Control of Documents
Documents are the best mode of communicating accurate management information. Following practices shall be utilized to establish the control of documents. A clearly defined procedure is developed and communicated with following intentions.
The users are educated to use the documents in a safer manner to safeguard them from various factors without affecting their legibility, and keep them in an easily retrievable manner. (Ref: Procedure for Control of Documents).
This will also ensure that the changes and the current revision status of documents are identified, relevant versions of applicable documents are available at points of use, and documents remain legible and readily identifiable.
Upgrading/ updating documents, product characteristics and its intended use, flow diagrams, processing methods and control measures to ensure it is up to date and improved.
System maintenance is done through effective monitoring of identified processes and taking necessary actions in achieving set objectives and satisfying requirements of internal parties.
Reviewing activities are coordinated with objectives, process performances, product-conformity, corrective and preventive action, data analysis, and internal audit findings.
Management system policy is reviewed annually to find out its continual suitability against the company experience and practice and it is amended where necessary (Ref: amendment record)
Depending on the outcome of review process, necessary documents are revised following the procedure/ work instruction.
The outcome of this review process is communicated upto the operational level, depending on their involvement through their respective head of departments using various internal communication modes (Ref: management review meeting minutes).
In addition to the audit findings corrective and preventive actions reports, information on data analysis etc. are taken for the continual improvement of system process and service (Ref: NCIs/NCRs, Customer Complains).
Reference: Procedure for control of documents – VDC/PM/02
Control of Records
Records established under the FSQMS are considered as the best mode to provide objective evidence for operation of management system activities and also to find out opportunities for improvements.
Documented procedure is established and communicated in support of the following objectives
Reference: Procedure for control of records – VDC/PM/03
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