Dr. Dima Faour-Klingbeil, MIFST, ACIEH, RPFSM, LI PCHF
Principal consultant & Trainer | Author | Researcher
Dr. Dima Faour-Klingbeil is a fellow researcher in the University of Plymouth in UK. Her research focus is on farm-to-fork microbial food safety and food pathogens transmissions, the risks mitigating strategies and interventions in the fresh produce supply chain, applications of food safety standards upstream and downstream the food chain and their impact on food trade, behavioral science of food safety and the link of food management systems and food safety culture to the microbiological safety of foods.
After more than 15 years of professional experience as senior food safety and quality specialist in the food industry and an international food safety expert and consultant for international and non-governmental organizations, she invested in her food safety business. She established DFK for Safe Food Environment in Lebanon in 2012 and later in 2017 in Germany where she moved with her family.
Dr.Dima is also an expert trainer and consultant for SGS Germany GmbH bringing her scientific and technical expertise in food safety and FSMA regulatory issues to diverse European food industries. She is the contracted food auditor for one of the leading gluten-free certification programs in the world, the Gluten Free Certification Organization, covering food industries in Europe, UK and the Middle East across a wide range of product categories. She is fully versed in EU and FSMA regulatory matters and in quality and food safety systems (BRC, ISO9001, ISO 22000, HACCP, GLOBALG.A.P).
In her earlier engagements, she has been involved in various managerial positions with national and international companies in the food and health industry where she acquired extensive background in the development of quality management systems, food safety systems, HACCP-based standard operating system, certified food safety training, coaching food workers, food audits, and inspections.
She has been working for a regional UN organization and for the private sector, dealing with policy and technical, hands-on assessments for a regional framework, Arab Good Agricultural Practices (Arab G.A.P.) and applying international food safety standards. Her latest work involved the development of an operational structure and a regional food assurance mechanism for the implementation of a sustainable agriculture certification scheme based on the GLOBALG.A.P and adapted to the needs of the Arab region. In 2015, she was invited by the World Health Organization to join the Food Safety Meeting in Jordan as a temporary advisor and speaker on the food safety knowledge and practices of food workers in the Arab region. In 2019, she was invited for international expert consultations for the the Joint FAO/WHO Expert Meetings on the Safety and Quality of Water Used in Food Production and Processing (JEMRA). Currently, she is a member of the JEMRA Experts Working Group on the Safety and Quality of Water Used in Food Production and Processing.
She is the first author of several scientific articles published in prestigious peer-reviewed journals and an invited speaker at various international and UN meetings (FAO, UN ESCWA, OIC, WHO). She is the lead instructor for the Food Safety Preventive Controls Alliance (FSPCA) Preventive Controls for Human Food, a registered BRC consultant and Lead auditor, an IFST registered professional Auditor and Mentor across a wide range of food categories and an active assessor in the Membership Assessor Panel in the Institute of Food Science and Technology, and a member of a number of other international professional organizations..