Our Quality Policy

Keeping customer satisfaction at the highest level while fulfilling the expectations of our consumers in the products we provide, reaching company and unit targets in a team spirit, based on the total quality philosophy, increasing the efficiency in all our processes in line with the continuous improvement approach, working to further expand our brand awareness, Our Quality Policy is to carry out protective studies in order to secure the future of the products.

Our Quality Sensitivity

We are working to reduce waste at its source by using clean production technologies to protect natural resources, to follow and comply with all environmental, health, labor legislation, regulations and laws, to reduce pollution and waste at source.

We operate within the framework of halal production, packaging and sales commercial understanding that respects social values, is sensitive to the environment and human health, and is fully bound by the law.

Lion Logo

Seyid Zade Stream is certified with the Lion logo, also known as the Ceylon Lion. This symbol is associated with the Ceylon Tea brand and is only found on packages of pure Ceylon tea packaged in Sri Lanka prior to export. This ancient heraldic device is a registered trademark in over a hundred countries around the world and is your guarantee of choice with 100% pure Ceylon tea.

Food Safety Certification

ISO 22000:2005 Applicable technical specification for Industry PRPs: Certification scheme for food safety systems, including ISO 220020-1:2009 and additional FSSC 22000 requirements.

Good Manufacturing Practice

Recommended International Code of Practice
For the following activities:
Purchasing, Blending, Flavoring, Packaging and Processed Tea and Herbs

ISO 9001-2015

An internationally recognized standard for the quality management of businesses, applied to the process that creates and controls the products and services that the organization supplies. It also envisages systematic control of activities to ensure that customers' needs and expectations are met.

ISO 22000-2005

HACCP

(Hazard Analysis and Critical Control Point) is a systematic preventive approach to food safety used to identify physical, chemical and biological hazards to eliminate the risk of hazards occurring in the food industry.

For the following activities:
Purchasing, Blending, Flavoring, Packaging and Processed Tea and Herbs