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Foodborne illnesses, recalls, improper food labeling, and import rejections can harm your brand’s reputation and bottom line.
At DFK for Safe Food Environment, we empower food brands and professionals to proactively reduce risks, ensure compliance, and meet global standards — including EU regulations and U.S. FSMA requirements. Through expert-led risk assessments, regulatory compliance audits, and tailored food safety strategies, we help organizations build trust and resilience across the food supply chain.
DFK collaborates with international development agencies, trade councils, and public food safety authorities to strengthen global food systems. Our partnerships aim to enhance food safety infrastructures, support capacity building, and promote harmonized regulatory practices in emerging and established markets alike
Strengthening Food Safety Knowledge and Practices
I’m Dr. Dima Faour-Klingbeil, the founder of DFK for Safe Food Environment.
Drawing on over two decades of hands-on industry experience, international consultancies, and current academic roles as a lecturer in food laws and regulations, and a researcher in food safety, I founded DFK for Safe Food Environment to translate scientific knowledge into effective, real-world food safety practices. I work with the food industry, local agencies, and global institutions to strengthen food safety systems and support compliance with the EU and the U.S. food laws, and international food safety standards.
My focus is on empowering professionals and organizations through training and capacity building, science-based strategies, and tailored advisory services. As a certified coach, I am equally committed to driving behavioral transformation, fostering a culture of continuous improvement, accountability, and proactive risk management that goes beyond checklists to create lasting impact.
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Dr. Dima Faour-Klingbeil is a dedicated academic researcher in food safety and a lecturer. She teaches Food Laws and Regulations within the MSc Food Process and Product Engineering program at the University of Veterinary Medicine Hannover and the German Institute of Food Technologies, and serves as facilitator for the Food Policy and Regulations course at the American University of Beirut. Her academic contributions include numerous peer-reviewed publications and invited speaking engagements at international forums and UN meetings.
She is a FSPCA Lead Instructor for PCQI, IAVA, and the Food Traceability Rule, and IHA Accredited HACCP Lead Instructor. She has served as a consultant to USAID, FAO, WHO, and UN ESCWA, and is a member of the FAO/WHO Joint Expert Meetings on Microbiological Risk Assessment (JEMRA) expert roster (2019–2022; 2023–2027).
Dr. Dima Faour-Klingbeil is a recognized expert in food safety. With over two decades of experience in both academic and industry sectors, she brings a wealth of expertise and multidisciplinary approach to her work, blending scientific rigor with real-world applications.
She had executive roles in the food industry, working with global brands such as Albert Abela Inflight Catering, Hard Rock Café and Sodexo, where she managed complex operations and cross-functional teams under fast-paced, high-pressure conditions. Her work included purchasing, business growth strategy, food hygiene and quality management, and training across multiple food categories. She is fully versed in key food safety and quality systems, including BRCGS food safety standard as an approved training partner, ISO 9001, ISO22000, GMP, HACCP, and GLOBAL G.A.P.
Dr. Faour-Klingbeil has played a pivotal role in multiple international development and capacity-building projects. Among her recent engagements, and as part of the USAID TRADE project in Egypt, she led training and the development of guidance documents for SMEs, focusing on allergen risk management, food safety culture, and compliance with US and EU food labeling regulations. Her consultancy services have supported both local and international organizations, including USAID, FAO, Fair Trade and others.
Her expertise also extends to global governance and policy development. She previously led a research team at Humboldt University’s Centre for Rural Development, where she conceptualized a project on food safety governance in Tunisia. Prior to that, as a consultant for the UN Economic and Social Commission for Western Asia (UN ESCWA), she developed an operational framework and a regional food assurance mechanism to establish the Arab Sustainable and Good Agricultural Practices (GAP) Certification Scheme. This work laid the cornerstone for implementation in Jordan and Lebanon, contributing to regional efforts to improve food governance structures.
When she’s not writing her research, teaching, or helping clients, Dima unwinds with gardening, music, and running “that extra mile” recharging for the next challenge.
Dr Dima holds a PhD from the University of Plymouth (School of Biological Sciences), a Master’s degree in Nutrition and a BSc in Nutrition and Dietetics from the American University of Beirut.
