National Standard
SLS 591:2014
Canned fish production aligned with the Sri Lanka Standard for canned fish intended for human consumption.
Controlled framework
ISO 22000:2018 & SLS 591 Certified Plant
|Baddegama, Galle, Sri Lanka
Every critical stage of production — from raw material acceptance and thermal retort processing to final laboratory release — operates under documented, auditable ISO 22000, GMP, and SLS 591 controls.
Bureau Veritas Lanka (Pvt) Ltd.
Bureau Veritas Lanka (Pvt) Ltd
Sri Lankan Standerd Institution
Department of fisheries & Aquatic Resources
30+
Years
Manufacturing experience
50+
Markets
Export reach
9
Process stages
Documented and controlled
3 yrs
Shelf life
Ambient storage
Quality is not a final inspection. It is a connected system of standards, preventive controls, verification and documented release.
Canned fish production aligned with the Sri Lanka Standard for canned fish intended for human consumption.
Documented controls govern raw material intake, processing, verification and final product release.
Thermal processing is controlled as a critical point with defined parameters, monitoring and verification.
Every certificate below is issued by a national regulatory authority and kept current — the primary evidence behind every claim on this page.
Official Quality Compliance & Export Standard
IND.25.10207/FM/U2025-10-07
2028/10/28
Official Quality Compliance & Export Standard
IND.26.0001/Ba-GMP2026-02-19
27/01/2027
Official Quality Compliance & Export Standard
26362026-03-01
2027/03/02
Official Quality Compliance & Export Standard
DFAR/CAN/2003/00102025-07-17
Annual renewal
Status is calculated against each certificate's stated validity and updates automatically as dates pass. Full certificates are available on request for customer and third-party audits. Facility: Aratuweta Watta, Boralukada, Baddegama, Sri Lanka.
Raw material acceptance, processing and final release operate within one connected quality environment.
Incoming fish raw material is assessed against defined thermal, sensory, chemical and microbiological requirements before entering production.
Decapterus russeli
< 4°C
150–350 g
< 50 mg/kg
< 10⁵ / g
Scomber japonicus
< -18°C
150–350 g
< 50 mg/kg
< 10⁵ / g
Arsenic (As) < 0.1 mg/kg · Magnesium (Mg) < 0.5 mg/kg · Lead (Pb) < 0.2 mg/kg
Every stage contributes to the final product. The process is designed around monitoring, control and documented verification.
9
Stages
1
Critical point
100%
Traceability
Thermal sterilization is identified as the process's single critical control point. Defined processing parameters are monitored, documented and verified as part of the food safety system.
Packaging specifications support product integrity through handling, storage and export distribution.
Up to 3 years
Ambient storage · Protect from direct sunlight · 15°C–30°C
SAKWA canned fish products are ready-to-eat and intended for direct human consumption. May contain fish and fish derivatives. Processed in a facility that handles crustaceans and mollusks. Always check the label for specific allergen information before consumption.
"We are fully committed to satisfy our customers and render unmatchable superior service comprising supply of uninterrupted service of high quality hygienic products that comply with national and international specifications."
Managing Director
Food Quality & Safety Policy Board
From incoming raw material to finished export-ready product, quality is embedded into the process, not added at the end.
SLS
591:2014
FSMS
Issue 02
Control points
1
Shelf life
3 Years