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DFK for Safe Food Environment exists because regulatory compliance without understanding is fragile. It passes audits but fails under pressure. Founded in 2017 in Germany, DFK was built to close the gap between what food safety regulations require and what food businesses actually do, delivering compliance that holds up not just on paper, but in practice, under audit, and across borders.
We specialise in EU and US food safety law, providing customised solutions in regulatory compliance, risk assessment, food safety systems development, labelling compliance, compliance audits, and internationally-recognised training programmes. Our work spans food manufacturers, exporters, trade bodies, development organisations, and public institutions across Europe, the Middle East, and North Africa.
At the centre of DFK is a single commitment: that every client — whether a multinational food producer or an SME entering a new export market — leaves better equipped to make the right food safety decisions independently, not just when a consultant is in the room.
Strengthening Food Safety Knowledge and Practices
Dr Faour-Klingbeil brings a unique blend of scientific experience at PhD level, 20+ years of hands-on food industry and executive management experience, active academic teaching in food law, and a consulting track record spanning global food industry leaders, UN agencies, and internationally funded development programmes.
We leverage the latest research and scientific principles to develop strategies that are both effective and practical.
Our commitment to clients goes beyond delivering a report, a HACCP/Food Safety Plan, or completing a training session. DFK is dedicated to building long-term relationships and providing ongoing support, ensuring that you always have the guidance needed to maintain food safety standards and respond to new challenges.
With DFK, you’re not just getting a consultancy offer, you’re gaining a dedicated partner in your food safety journey, providing real-time support and mentoring every step of the way.
With over two decades of experience in food safety research, compliance auditing, and risk management, Dr. Faour-Klingbeil brings a unique perspective shaped by extensive work across the MENA and EU regions. Her academic background, coupled with hands-on industry experience, makes her a trusted advisor in the field.
Our network of top-tier experts enables us to bring specialized knowledge to even the most complex projects. This collaborative approach means that each client benefits from the insights of leading professionals in food safety, risk management, and regulatory compliance.
DFK for Safe Food Environment collaborates with top industry experts, researchers, and colleagues to augment our capabilities for specific projects, providing our clients with customized strategies and solutions for complex tasks.
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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.
