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.

Taking a food product from kitchen to commercial production in Lebanon takes more than a bigger batch. Learn the 10 steps, from formulation and shelf-life validation to licensing, packaging, and staged launch.

From freezing the recipe to the first sale, here are the 8 steps to commercialize a food product in Lebanon, with the licensing, packaging and pricing pitfalls to avoid.

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.