Building Trust Through Food Safety
How Mireille Al Sabeh Is Helping Businesses Turn Food Safety into a Culture of Responsibility and Trust
Food safety is one of those essential disciplines that often operates quietly behind the scenes, yet its impact is felt by every consumer, every restaurant and every business that handles food. For Mireille Al Sabeh, it is more than a profession; it is a field built on responsibility, precision and the protection of public well-being.
A graduate of the American University of Beirut in Food Science and Management, Mireille has developed a career that combines technical knowledge with a practical understanding of business operations. As a food safety consultant, she works closely with establishments to strengthen standards, improve practices, support compliance and build systems that protect both consumers and brands.
In this conversation with CP Magazine, Mireille offers a thoughtful look at the realities of her profession, from common food safety mistakes and staff training to the evolving challenges created by delivery platforms, home businesses and changing industry expectations. Beyond work, she also shares a more personal side, reflecting on balance, authenticity, trust, success and the importance of making space for the things that help her recharge.
It is an insightful introduction to a profession that deserves greater awareness, and to the woman helping businesses approach it with genuine care.
To begin, tell us a little about yourself. Who is Mireille Al Sabeh beyond what people may see on social media?
Beyond what shows up on social media, professionally, I’m an AUB graduate, someone who is deeply detail-oriented and genuinely passionate about the work I do in food safety and quality control. A lot of what I do happens behind the scenes, audits, documentation and training, so it’s not always the most visible or glamorous side of what I share online. But that’s exactly the work I find meaningful.
On a personal level, who I really am shows up in the quiet moments no one posts about, in the growth no one witnesses, the doubts I’ve quietly overcome, and the strength it takes to keep choosing kindness and purpose in a world that doesn’t always make that easy. Social media only ever shows fragments and brief glimpses that are carefully chosen. It can’t show the person behind them, the one still learning, still healing in places and still becoming.
So, beyond the image, I’m simply someone trying every day to become a better version of myself, for the people I love and for the life I’m still building.
You studied at the American University of Beirut. What did you study, and how did those university years shape the person and professional you are today?
I studied Food Science and Management, which at the time was a fairly new major, so in many ways I was learning alongside a programme that was still being shaped. That gave me an unusual advantage. Instead of simply absorbing an established curriculum, I had to think critically about how food science and business management actually intersect in practice, rather than treating them as separate disciplines.
That experience taught me two things. First, adaptability. Being comfortable in a field that was still evolving prepared me for an industry where regulations, standards and consumer expectations are constantly shifting.
Second, it gave me a dual perspective. I don’t just look at food safety and quality from a technical or compliance standpoint; I also think about how those decisions affect operations, costs and management.
That combination has shaped how I approach consulting. I try to give clients solutions that are not only compliant, but also practical and sustainable for their businesses.
What first inspired you to specialise in food safety, and what attracted you to this field professionally?
What first drew me to food safety was the sheer scale of the attention surrounding it, the scandals, outbreaks and food poisoning cases that would make headlines and shake public trust overnight.
I remember seeing how quickly a business’s reputation, and people’s health, could be affected by a single lapse in food handling or quality control. That really struck me. The stakes were so high, yet so much of it came down to preventable, everyday practices.
That’s what attracted me to this field. Professionally, food safety sits at the intersection where science, business and public well-being all meet. It’s not abstract; it’s deeply practical work that protects people while, at the same time, protecting the businesses I work with.
Knowing that the right systems and habits can prevent these crises entirely is what makes this work feel meaningful to me.
For someone unfamiliar with the profession, how would you explain the role of a food safety consultant and the impact your work can have on a business?
In simple terms, a food safety consultant helps businesses make sure the food they produce or serve is safe to eat and meets legal and quality standards from how ingredients are stored and how staff handle food, to how processes are documented and audited.
Think of it as building a system of checks that catches problems before they ever reach the customer.
The impact on a business can be significant. Beyond avoiding fines or shutdowns, good food safety practices protect a company’s reputation, reduce costly recalls or waste, and build customer trust, which in this industry is everything.
One outbreak or scandal can undo years of brand-building overnight, so the work I do is really about protecting both public health and the long-term viability of the business.
What are some of the most common food safety mistakes you encounter when working with restaurants, cafés, bakeries or other food businesses?
Some of the most common mistakes I see are surprisingly simple. Improper temperature control, such as food being left out or stored at the wrong temperature; poor staff hygiene practices, such as inconsistent handwashing; and cross-contamination, especially between raw and ready-to-eat foods.
I also frequently encounter gaps in documentation. Businesses might be doing the right things in practice, but they aren’t recording them properly, which becomes a problem during audits or inspections.
A lot of these issues come down to training and consistency rather than a lack of knowledge. Staff may know the rules but cut corners during busy periods, so part of my job is helping businesses build habits and systems that hold up under pressure.
In your experience, how aware are consumers today about food safety, hygiene standards and what should be happening behind the scenes in the places where they eat?
In my experience, consumer awareness has grown a lot in recent years, but it is still fairly surface-level. Most people know how to check things like cleanliness or expiry dates when they see them, but they are largely unaware of what happens behind the scenes temperature logs, supplier checks, staff training, pest control and allergen management.
These are all systems that actually determine whether a place is truly safe.
I think that gap is natural. Consumers shouldn’t have to be experts; that’s exactly why our work matters. But it does mean that trust is often based on appearances rather than reality, which is why scandals can be so shocking to the public. The failures were usually happening far from what customers could see.
Food safety regulations and international standards are constantly evolving. How important is continuous learning and professional development in your field?
It’s essential. Food safety isn’t static. Regulations, standards and even the science behind risks such as allergens or contamination are constantly being updated. What was considered best practice a few years ago can shift as new research or incidents reshape the guidelines
For me, continuous learning isn’t optional; it is part of doing the job responsibly. If I’m advising businesses on compliance, I need to be ahead of the changes, not reacting to them after the fact.
It also keeps the work interesting. There’s always something new to understand and apply.
When you first visit a food establishment as a consultant, what are some of the key things you immediately observe or assess?
Within the first few minutes, I’m already reading the environment. I look at general cleanliness and organisation floors, surfaces and storage areas, because that tells you a lot about daily habits.
I check how food is being stored, particularly temperature control for chilled and frozen items, and whether raw and ready-to-eat foods are properly separated.
I also observe staff behaviour. Are they washing their hands, wearing proper attire and following basic hygiene protocols without being told?
Beyond the visible, I’m assessing documentation, logs, records and traceability, because what is written down, or not tells me whether good practices are consistent or just happening when someone is watching.
How challenging is it to change an organisation’s food safety culture, particularly when certain habits or practices have been in place for many years?
It can be genuinely challenging, especially in places where certain habits have become “the way things have always been done”.
People aren’t usually resistant because they don’t care; it’s more that unsafe practices have become invisible to them over time.
The key is not to approach it as criticism, but as collaboration. I try to explain the ‘why’ behind a standard, not just enforce the rule, because people are far more likely to change when they understand the risk it is preventing.
Change also has to be reinforced consistently. One training session rarely shifts a culture. It requires ongoing coaching, leading by example and, sometimes, patience until the new habit becomes as automatic as the old one.
What role does staff training play in maintaining proper food safety standards, and what do you believe businesses often underestimate when training their teams?
Staff training is really the foundation of food safety. Systems and paperwork only work if the people implementing them understand and believe in them.
What businesses often underestimate is that training isn’t a one-time event. It needs to be reinforced, refreshed and adapted as processes or regulations change; otherwise, knowledge fades and shortcuts creep back in.
Businesses also sometimes underestimate the importance of the ‘why’ over the ‘what’. Simply telling staff to follow a rule is far less effective than helping them understand the consequences of not following it.
When people understand the real-world impact of their actions, compliance becomes second nature rather than simply a checklist.
With the rapid growth of cafés, restaurants, home businesses and food delivery concepts, what new food safety challenges are emerging in the industry?
The rise of home-based food businesses, cloud kitchens and delivery apps has really changed the risk landscape.
Food is now travelling further and passing through more hands before it reaches the consumer, which introduces new risks around temperature control during transport, packaging integrity and traceability. If something goes wrong, it is harder to pinpoint where.
Home businesses in particular are a growing concern because many operate outside traditional inspection frameworks, often without formal food safety training.
As the industry embraces convenience and innovation, food safety practices have to evolve just as quickly, or the risks start to outpace the systems designed to catch them.
Working independently requires a great deal of self-discipline. What have been some of the biggest lessons you have learnt from building and managing your own professional journey?
One of the biggest lessons has been learning to manage my own time and priorities without anyone dictating structure for me.
When you work independently, there’s no one reminding you of deadlines or holding you accountable. You have to build that discipline yourself, especially when juggling multiple clients with different needs and timelines.
Another lesson has been learning to set boundaries, knowing when to say yes to an opportunity and when saying no actually protects the quality of my work.
Early on, I think there’s a tendency to take on everything, but over time I’ve learnt that consistency and reliability matter more than volume.
Clients trust you not just for your expertise, but also for your follow-through.
Food and health also appear among your areas of interest. Where does this interest come from, and how important are healthy choices in your everyday life?
My interest in food and health actually grew naturally out of my professional background.
Spending so much time thinking about how food is handled and its impact on people’s well-being made me more conscious of my own choices too. It’s hard to work in food safety and not become more aware of what you’re eating and how it is prepared.
That said, healthy choices are important to me, but I don’t see them as rigid or restrictive. It’s more about balance and being informed.
Understanding the ‘why’ behind nutrition helps me make better everyday decisions without feeling like I’m following strict rules.
How would you describe your relationship with food? Is it more about health and nutrition, discovering new flavours, cooking, or simply enjoying good food and good company?
My relationship with food is really a mix of all of these.
I care about health and nutrition because of my background, but I don’t see food purely as fuel. I genuinely enjoy discovering new flavours and trying different cuisines.
For me, cooking and eating well are also deeply social. Some of my favourite moments are built around sharing a good meal with people I care about.
So, if I had to describe it, I’d say I approach food with curiosity and appreciation, informed by what I know professionally but not overridden by it.
Good food, for me, is about balance, nourishing the body while also enjoying the experience.
Do you enjoy cooking yourself? If so, what is something you particularly love preparing or a dish that people close to you always ask you to make?
Honestly, after spending so much of my time auditing kitchens and thinking about food from a compliance and safety perspective, cooking isn’t something I naturally gravitate towards in my own time.
I’m happy to leave that part to someone else. I think when your work is deeply embedded in the technical side of food, it’s nice to simply enjoy it as a diner rather than being ‘on duty’ in the kitchen as well.
That said, I still appreciate good food and good cooking; I just prefer experiencing it rather than being the one behind the stove.
In a digital world where people are constantly exposed to trends and other people’s lifestyles, how do you make sure you remain authentic to yourself?
I think staying authentic starts with knowing your own values and not measuring yourself against someone else’s version of life.
What are some of the hobbies or interests that help you switch off, recharge and find balance after a busy week?
For me, they are the beach, the gym, spa time and reading.
The beach gives me that sense of open space and quiet that helps me disconnect completely. The gym is where I release stress and stay physically grounded, while spa time is my way of slowing down and properly recharging rather than simply powering through exhaustion.
Reading lets me unplug mentally and get lost in something completely different from work. Between all of these, I make sure I’m not just working non-stop. Taking that time for myself is what keeps me consistent and effective during busier weeks.
How has your definition of success changed as you have grown personally and professionally?
Early on, success meant proving myself, getting the right qualifications, landing the right clients and being seen as competent in a field that was still relatively new. It was very achievement-focused.
Over time, that definition has shifted. Success now feels less about ticking boxes and more about impact and consistency, knowing that the work I do actually makes businesses safer and more responsible, and that clients trust me enough to keep coming back. I’ve also come to value balance more. Being good at what I do professionally matters, but so does having the space to enjoy life outside work.
Success today feels more sustainable, less about proving something and more about building something meaningful.
What is one lesson life has taught you that you wish you had understood much earlier?
One lesson I wish I’d understood earlier is that not everyone can be trusted, and learning that the hard way can make you guarded.
But I’ve come to realise that you can’t let all the negativity or bad experiences around you take away your belief that kindness is still a virtue.
It’s about being wiser and more discerning about who you trust, without losing the part of yourself that chooses to be good and kind anyway.
Finally, your message for us at CP Magazine.
My message to CP is simply one of gratitude for creating a space to highlight professions like mine that quietly shape people’s everyday safety and well-being.
Food safety isn’t always glamorous, but it is essential, and I appreciate the chance to share that perspective with your readers.
I hope this conversation encourages more curiosity about what really happens behind the scenes in the food industry, and I look forward to contributing to these important conversations in the future.
