Auditing food businesses in Lebanon

Lebanon’s restaurant scene has long been part of its identity. From casual neighborhood eateries to elaborate dining experiences, eating out remains a familiar part of social life. The sector has also continued to attract investment despite years of economic and political instability.

According to Hodema’s Beirut F&B Report 2026, the number of food and beverage outlets across the surveyed areas rose from 837 in 2024–2025 to approximately 1,000 in 2025–2026, marking a 19.5% increase in one year. The report recorded 189 new openings and 85 closures, reflecting the sector’s continued growth despite economic uncertainty. Restaurants account for 27% of the surveyed outlets, highlighting their prominent place in Beirut’s dining scene.

This expanding market brings more choice for consumers, but it also raises an important question: as restaurants compete for customers through their menus, décor and service, how much attention is being paid to the safety of the food they serve?

For Zeina Nakat, a food safety expert, trainer and lead auditor, the answer began with a problem she had encountered through her work auditing food businesses in Lebanon: restaurants did not receive enough oversight.

What happens behind the kitchen doors?

A restaurant’s appearance can create a sense of confidence. An elegant dining room, attentive staff and carefully presented dishes may suggest professionalism, but they cannot establish whether food has been handled safely. “You can go to a five-star restaurant and be disappointed by what you see in the kitchen,” Nakat told The Beiruter.

She argued that some establishments concentrated heavily on the customer experience while paying less attention to kitchen conditions. In certain restaurants, she said, the dining area took priority over the space needed to prepare food safely. A properly organized kitchen must allow staff to separate raw ingredients from cooked or ready-to-eat food, maintain appropriate temperatures and follow effective cleaning procedures. When space is limited, these operations become more difficult to manage.

Nakat also pointed to the difference between large restaurant chains and standalone establishments. Businesses operating across several branches may have dedicated food safety and quality teams that conduct internal inspections, train employees and standardize procedures. Smaller restaurants, however, may not have the same resources or structured systems. This does not mean that every independent restaurant is unsafe, but it highlights the importance of consistent practices and effective oversight regardless of an establishment’s size or reputation.

Are restaurants meeting the standards?

One of the systems designed to help businesses manage food safety is ISO 22000, an international standard specifying requirements for food safety management systems. According to Nakat, it coveres several essential practices, including cleaning and disinfection, personal hygiene, temperature control, traceability and the separation of raw and cooked food to prevent cross-contamination. ISO 22000 should not be confused with ISO 9001, which concerns quality management systems more generally.

Nakat said that formal systems were more commonly found in food factories than in restaurants in Lebanon. She also stressed that the country lacked the level of restaurant oversight she considered necessary. The practical challenge was therefore not simply whether a restaurant possessed a certificate, but whether its employees consistently followed safe procedures and whether those practices were properly monitored.

She emphasized the importance of building a food safety culture among employees. This meant ensuring that safe practices became part of employees’ daily routines rather than rules they followed only during inspections. From proper handwashing to respecting storage temperatures, food safety depends on staff awareness, training and a shared sense of responsibility.

As Lebanese restaurant franchises continue to expand internationally, they are bringing the country’s culinary traditions to new markets. This growth highlights the importance of maintaining a strong food safety culture across all branches. By training employees and implementing reliable safety procedures, these businesses can protect their customers, uphold consistent standards and strengthen the reputation of Lebanese cuisine worldwide.

Small mistakes, serious consequences

Foodborne illness does not always result from an obviously spoiled ingredient. It can arise from mistakes during storage, preparation or service. Nakat identified several common risks: improper thawing, inadequate cooling, incorrect cooking temperatures, poor personal hygiene and cross-contamination. Food left at room temperature for too long may become unsafe. Raw meat and ready-to-eat foods should not be handled with the same unclean utensils, while employees must wash their hands appropriately and maintain good personal hygiene.

These precautions require training, suitable equipment and clear procedures. They also become more challenging when restaurants face high operating costs and limited resources. Nakat highlighted the difficulties businesses faced in maintaining refrigeration and temperature control amid Lebanon’s electricity and fuel challenges. Yet financial pressures do not remove the need to protect customers. They make practical food safety systems and reliable oversight all the more important.

She believes food safety in restaurants needs to be reconsidered, with more consistent inspections and a clearer role for public authorities and municipalities.

A shared responsibility

Improving food safety requires action from businesses, authorities and consumers alike.

Nakat called for greater public awareness, arguing that customers who eat out should become more attentive to food safety. She also suggested that restaurant syndicates could contribute through training initiatives supported by either the government or the private sector.

For consumers, awareness begins with understanding that appearances alone cannot establish whether food is safe. They can pay attention to basic hygiene, notice whether food is served at an appropriate temperature, and raise concerns when they observe unsafe handling. Suspected foodborne illness should be reported to the appropriate health authorities.

Restaurants, meanwhile, must prioritize staff training, proper storage, safe preparation and documented procedures where applicable. Authorities need effective inspection and follow-up mechanisms to ensure that food safety requirements are not merely written rules.

Lebanon’s restaurant culture remains an important part of its economy and social life. Preserving it requires more than new openings, attractive interiors and memorable dining experiences. It requires confidence that the food reaching the table has been prepared safely.