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Food Safety & Quality
How to Eliminate Salmonella Risk in Tahini Production: A Practical Guide for Manufacturers
Tahini is eaten without cooking, and Salmonella survives in it for months. Learn how to validate the roasting step, prevent post-roast contamination and build a food safety system that protects your tahini.
Anthony Abi Nader
6 hours ago10 min read
How to Set Up a Food Quality Assurance System in a Small Lebanese Food Factory
To set up a food quality assurance system in a small Lebanese factory, start with hygiene and GMP, control suppliers, run a HACCP study, and document everything.
Anthony Abi Nader
Oct 187 min read
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