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DFK for Safe Food Environment
Empowering Conventional and Novel Food businesses to create a safer food systems and unlock new market opportunities.
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Expert FDA-Recognized PCQI And IAVA training & Consulting
FSPCA official courses and specialized regulatory guidance on risk assessment, HACCP and Food safety Plan development to ensure compliance.
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Public, Online, And In-House Customized & Accredited Food Safety Training
From BRCGS and CIEH certifications to IHA-recognized HACCP and FDA-recognized programs, we deliver compliance-focused courses for food safety and labeling regulations.
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Where Food Safety Science, Legal Expertise, and Systems Solutions Come Together.

DFK for Safe Food Environment is a food safety consulting business and a social enterprise that provides scientific, regulatory, and technical services to food businesses. We take pride in our work to transfer knowledge and assist organizations, public authorities, primary food producers, retailers, catering, food manufacturing and foodservice industry in achieving excellence in compliance levels and the delivery of sustainable, safe and socially responsible food.

At DFK, we are committed to shaping a safer and healthier world through our expert training, consulting, and strategic collaborations. Founded by Dr. Dima Faour-Klingbeil in 2017 and headquartered in Germany, DFK for Safe Food Environment is a consulting business dedicated to advancing food safety and regulatory compliance across Europe, the Middle East, and North Africa.

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What We Do

Strengthening Food Safety Knowledge and Practices

Training and Capacity Building
Training and Capacity Building
Master new skills and strengthen institutional food safety capacity through tailored learning programs designed for professionals, trade bodies, regulators, and organizations. Our standard and customized training programs include:
Find the Perfect Food Safety Course for You
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Science-based Solutions & Expert Advice
Science-based Solutions & Expert Advice
Implement risk-based proactive strategies, create a robust food safety system, and receive ongoing support to develop and maintain your HACCP and Food Safety Plan, ensuring you stay ahead of ever-evolving regulations and consumer demands with:
Develop Robust Food Safety Systems
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Building Stronger Compliance
Building Stronger Compliance
Identify and ensure effective management of potential food safety hazards with a comprehensive risk analysis of your operation and suppliers to help prevent contamination and meet safety standards.
Enhance Compliance & Risk Management
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Strategic Collaboration
Strategic Collaboration
Prioviding expert consulting to government agencies, trade bodies and international and local organizations to advance food safety policies, strengthen industry compliance, and enhance global trade.
Partner with us to build capacities
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Dr. Dima Faour-Klingbeil
Founder/ Principal
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Influencing & Inspiring Progress

’m Dr. Dima Faour-Klingbeil, the founder of DFK for Safe Food Environment.

As an international consultant, academic researcher, university educator, and ICF-certified coach, I am dedicated to helping businesses and food professionals deliver safe food by adhering to the highest safety standards.

I am also deeply passionate about driving behavioral transformation within businesses and food professionals. My goal is to inspire lasting change that not only ensures adherence to standards but also empowers individuals and organizations to embrace a culture of continuous improvement and proactive risk management. By providing actionable strategies, I help businesses and their teams shift from mere compliance to genuine commitment.

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Notable Stats

Years of food
industry experience
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Completed Compliance
and Research Projects
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Food professionals
trained as PCQI
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European countries
served as a global
auditor for GFCO
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Upcoming Events

Our Clients

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Novozymes
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Ferrero
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Words from Our Clients

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Dima completed her assignment successfully and timely providing an informative report and participated actively in enriching discussions during a related Expert Group Meeting. She is among the best consultants we have had the privilege to work with in recent years.
Rola Majdalani,
Rola Majdalani, Director, Sustainable Development Policies Division, UN ESCWA
Dr. Faour-Klingbeil contributed to our project by highlighting the gaps and identifying areas for improvement and development in the standards and criteria of the Quality Mark application. We highly recommend her as a skillful consultant.
Nizar Hani
Nizar Hani Shouf Biosphere Reserve Manager
Thank you once again for your input and the tips. I really enjoyed the training and I feel well prepared to implement the missing parts to be fully compliant
Nicole Hartz
Nicole HartzHead of Quality Management/Integrated Management Systems, IOI Oleo GmbH
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Trusted and Consulting for Industry Leaders & International Organizations

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Let’s Partner on
Creating a Safer World

  • Submit an inquiry with details on your project or training needs.
  • I’ll respond within two business days, and we’ll connect to discuss your needs.
  • Enhance your food safety practices and achieve your goals.
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Related Topics on Our Blog

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DFK for Safe Food Environment is a food safety consulting business that provides scientific, regulatory, and technical services to food businesses.
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Our Location

Ottweilerst. 14 A 30559 Hanover, Germany Registered in Hannover, Germany USt-IdNr.: DE312857816

Contact

[email protected]

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Affiliates & Partners

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2025 © DFK for Safe Food Environment. All rights reserved.

Website Designed and Developed by entasiz

Dr. Dima Faour-Klingbeil is a dedicated academic researcher, specializing in the microbiological safety of fresh produce, food pathogens transmission, risk assessment and food safety systems, and behavioural science in food safety. Recently her research interests focus on climate change impacts and water reuse in the food industry. She is also a lecturer in Food Safety Laws and Regulations for the Master of Science program in Food Process and Product Engineering (MSc FPPE), a collaborative program between the German Institute for Food Technology and the University of Veterinary Medicine in Hannover.
Expertise
Her expertise in both, the food industry where operations thrive, and the academic realm, which serves as the foundation for scientific advancement form the cornerstone of her work. She is an expert in food safety and regulatory systems, a compliance auditor for food industries across different food categories. With over two decades of experience in leadership and managerial roles across various food industries, she brings a wealth of practical knowledge. Additionally, she serves as an international consultant for development and scientific organizations such as the FAO, UN ESCWA, USAID and other local organizations.
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.
She has a proven track record of notable achievements in research and contributions to the food safety field. (link to founder Researchgate profile) and founder story “professional highlights”). When she’s not researching, teaching, or helping clients boost their food safety, Dima unwinds with gardening, music, and running “that extra mile” recharging for the next challenge
  • International HACCP Alliance Lead Trainer a
  • Lead instructor for the FSPCA PCQI and IAVA programs
  • Pioneered the introduction of the Preventive Controls Qualified Individual (PCQI) courses in Germany
  • Top PCQI instructor and rated by the majority of delegates as an “exceptional instructor”
  • A consultant for the UN (WHO, FAO, ESCWA)
  • Served on the FAO/WHO Joint Expert Meetings on Microbiological Risk Assessment (JEMRA) (Experts Roster 2019-2022; 2023-202
  • Contributed to and led international development initiatives
  • Research fellow from 2018-2021 at the University of Plymouth
  • Auditor for the US-based Gluten-Free Certification Organization
  • Regularly contributes to global scientific meetings as an invited speaker, including those hosted by FAO, UN ESCWA, OIC, and WHO.

I started in the industry at an airline catering unit with a pivotal moment where I observed inspectors meticulously examining a facility, ensuring food was prepared under sanitary conditions. This inspection deeply resonated with my commitment to thoroughness and the belief that everyone has the right to safe, nutritious food.

Inspired by the complexity of food operations, I realized that delivering safe food requires robust systems and, above all, strong ethics and unwavering values – values I uphold in every aspect of life. This led me to focus my career on food safety and hygiene. I took on commercial and quality management roles across diverse international and renowned food businesses, such as in the restaurant industry, food manufacturing, and eventually, contract food service.
After a rewarding 15-year career spanning managerial and executive roles across multiple sectors of the food industry—ranging from airline catering, food processing, and restaurant chains to catering and facilities support services—I concluded my tenure with the internationally renowned Sodexo, where I held the positions of Commercial Manager and QHSE Manager. Following this fulfilling journey, I relocated to Germany to begin a new chapter in life with my husband. After 6 years maternal break and as a mother of two, I embarked on a transformative path, balancing my dedication to my family with my pursuit of a PhD at the University of Plymouth, UK. I thrived in the lab, surrounded by research and science, and worked hard to learn everything from the ground up.
During my PhD research, I explored farm-to-fork challenges, studied the on the microbiological safety of fresh produce in Lebanon- from “farm-to-fork chain” and evaluated food safety compliance levels and underlying risk factors. I became driven to support businesses, firmly believing that safe food is not just a professional standard but a fundamental consumer right. After obtaining my PhD, I faced the challenge of starting anew in a foreign country, compounded by a language barrier. Despite these obstacles, I took a bold step and founded DFK Safe Food Environment in Hannover in 2017 starting from humble beginings. Since then, I have expanded my services, forged initiatives with local chambers of commerce and industry, partnered with international organizations on projects, and helped thousands of food professionals transform their food systems.