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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 consultancy, and academic research, 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, reduce risks, and support compliance with EU regulations, U.S. FSMA standards, and international frameworks.
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 recognized expert in food safety, specializing in the microbiological safety of fresh produce, food pathogens transmission, food safety systems, and behavioral science in food safety. With over two decades of experience in both academic and industry sectors, Dima brings a wealth of expertise to every project. She is a former research fellow at the University of Plymouth and a research team leader at Humboldt University’s Centre for Rural Development in Berlin. Dima brings a 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. As a compliance auditor for the Gluten-Free Certification Organization, she ensures global food industries adhere to stringent safety standards.
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 regional food assurance mechanism for establishing 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.
She is fully versed in key food safety and quality systems, including BRCGS food safety standard v.9, ISO 9001, ISO22000, GMP, HACCP, and GLOBAL G.A.P. Her academic contributions include numerous peer-reviewed publications and invited speaking engagements at international forums and UN meetings.
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.
