On January 24 2015, a training session on “Food Safety and Hygiene” was organized in Ein Zebde B&B in West Bekaa – Lebanon. The training was provided by Dr. Dima Faour-Klingbeil and covered the basic concepts of food safety and hygiene tailored to home cooking and moune making practices.
This interactive and participatory training targeted Mouneh producers, hosts of “Tables d’Hote” and owners of small family restaurants on the West Bekaa Food Trail. Attendees expressed their satisfaction with the training and the need for continuous lectures of the sort, especially in the wake of recent food safety issues.
This workshop is part of the USAID funded project entitled “Establishing A Food Trail in Higher Shouf and West Beqaa” in the framework of the Lebanon Industry Value Chain Development (LIVCD) Project. The food trail is being implemented by the Environment and Sustainable Development Unit (ESDU) at the American University of Beirut and the Food Heritage Foundation in collaboration with the Shouf Biosphere Reserve (SCBR).
