Quality and food safety
Why is this tahini special?
At Beit Al Dimashqi for Tahini and Halawa, we believe quality begins with choosing the best raw materials and continues through every stage of production until the product reaches the consumer.
We follow careful quality and food safety procedures, from receiving and inspecting the sesame and raw materials, through cleaning, roasting, grinding and processing, to filling and storage.
From sesame to the finished product
We pay particular attention to the quality of sesame, the main ingredient in our products. It is handled through set procedures for sorting, cleaning, roasting and grinding, and each production stage is monitored for consistent quality and an authentic taste.
We maintain hygiene, food safety and good manufacturing practices at every stage of our work, and we document monitoring and testing according to our approved quality procedures.
Sudanese and Ethiopian sesame from recognised growing regions, tested on arrival.
Continuous testing and monitoring
We carry out the necessary tests on raw materials and finished products. Depending on the product and its quality requirements, they include:
- Physical and chemical tests
- Moisture and water activity tests
- Monitoring of oil quality and oxidation indicators
- Microbiological tests
- Detection of pathogens relevant to product safety, including Salmonella
- Sensory checks of colour, aroma, taste and texture
- Checks on the quality and safety of packaging, sealing and filling
- Monitoring of storage conditions, stability studies and shelf life
HACCP principles
HACCP principles are built into our daily operations: critical control points, risk analysis and environmental hygiene.
Storage guidance
Tahini
- Store in a cool, dry place, away from sunlight and heat.
- Keep the jar away from moisture and strong smells.
- After opening, close the jar tightly after each use.
- Natural oil separation on the surface can happen during storage. Stir well before use.
- Follow the temperature and shelf life shown on the label.
- After opening, follow the instructions on the pack.
Halawa
- Store in a cool, dry place, away from sunlight and heat.
- Avoid high temperatures, which can affect texture, oils and flavour.
- Keep the pack well closed after opening.
- Use a clean, dry utensil when serving.
- Do not store next to products with strong smells.
- Follow the expiry date and storage instructions printed on the pack.
Every jar has a history
Every production batch is logged. If there is ever a question about a product, the batch number takes us straight back to its record.
In future, a QR code on the jar will give customers part of this information.
- Production date
- Operators
- Machine settings, roasting temperature and duration
- Sesame origin
- Quantity
- Lab test results
Each jar carries a batch number. It changes with every production day, and it lets our quality team trace any jar back to that day’s production record.
Quality we put in every jar
Our aim is not only tahini and halawa with a distinctive taste, but products whose quality and safety we trust, keeping their character and flavour from our factory to the consumer’s table.
Beit Al Dimashqi: quality that starts with the sesame, and care at every step.
Certifications
We show only certificates we can document. Certificate files, numbers and expiry dates will appear here once provided.
Food safety management
Working toward ISO 22000, progressing to FSSC 22000.
