Food labels review for entry to the US, EU and UK markets.
DFK Empowers FEC Members for Global Food Export Success – A USAID Trade Reform & Development Projecy in Egypt (TRADE)
Tuesday, 26 September 2023
DFK has been entrusted with the development and delivery of an extensive training program as part of the three-day Export Enhancement Program, held by USAID TRADE, in collaboration with the Food Export Council (FEC), from 24-26 July, 2023 at FEC premises. With a remarkable turnout of over 60 participants, the workshop delved into vital topics, including EU and US food labeling requirements and allergen control programs. Its overarching goal was to fortify the capabilities of FEC members, enabling them to not only meet rigorous EU and US food safety regulations but also to thrive in expanding their presence in export markets. The upcoming training session scheduled for the end of November 2023 will focus on the development of a Food Safety Culture plan. Stay tuned for further updates on our journey to elevate food safety standards and empower our partners in the industry.
USAID Trade Reform & Development in Egypt (TRADE)- September 2022
Tuesday, 04 October 2022
As part an on-going integrated capacity enhancement initiative of the USAID TRADE project to strengthen the Egyptian Food Export Council (FEC) and their members’ capacity to access the US market, Dr Faour-Klingbeil delivered the official course “Preventive Controls Qualified Individual (PCQI)” for 12 SMEs at the FEC premises from 20-22 September 2022. The course aimed to support Egyptian SMEs in the food sector better understand how to develop a Food Safety Plan and meet the FDA food safety requirements to improve compliance and enhance their market access and food exports. As part an on-going integrated capacity enhancement initiative of the USAID TRADE project to strengthen the Egyptian Food Export Council (FEC) and their members’ capacity to access the US market, Dr Faour-Klingbeil delivered the official course “Preventive Controls Qualified Individual (PCQI)” for 12 SMEs at the FEC premises from 20-22 September 2022. The course aimed to support Egyptian SMEs in the food sector better understand how to develop a Food Safety Plan and meet the FDA food safety requirements to improve compliance and enhance their market access and food exports.
Strengthening the institutional landscape and resilience to crises in food safety in Tunisia
Friday, 17 September 2021
DFK has joined as a team leader in the project “Strengthening Food Safety and Consumer Health Protection in Tunisia, ” implemented within the main technical cooperation framework between Germany and Tunisia. This project is set by the German Federal Institute for Risk Assessment and the Federal Office of Consumer Protection and Food Safety (BVL), supported by the German Federal Ministry for Economic Development & cooperation. The research project aims to strengthen the institutional capacities and resilience of the food safety system in Tunisia. The research team will identify stakeholder roles and responsibilities through stakeholder analysis by applying the participatory net-mapping method to illustrate the level of coordination and cooperation between the different Tunisian actors in the food safety sector. In addition, the team will assess the capacities and needs of the supply chain stakeholders to identify strengths and weaknesses and formulate strategies to address gaps and capacity-building needs. A food safety crisis simulation and an analysis of the national food outbreak management and response mechanisms will be conducted to explore the level of resilience of the system and craft targeted strategies to prevent foodborne diseases.
Crisis management and response services
Friday, 24 July 2020
DFK for Safe Food Environment is contracted by the WorldAware Limited to provide crisis management consultancy and response services to mitigate and resolve: Accidental Product Contamination Response to Product Extortion Response to Malicious Product Tampering Response to Product Recall in addition to auditing and training Audits, third party audit preparation, threat Assessments, investigation and risk assessments
Joint FAO/WHO Expert meeting on the Safety and Quality of Water Used in Food Production and Processing
Saturday, 14 September 2019
Dr. Dima was invited to participate in the Joint FAO/WHO Expert meeting on the Safety and Quality of Water Used in Food Production and Processing in Geneva, Switzerland, 23-27 September 2019. The purpose of the meeting was to develop clear and practical guidance on the criteria and parameters that can be used to determine if water is ‘fit-for-purpose’ for several different agricultural purposes. This work is still under review. As a member of the FAO/WHO joint Expert Meeting on the Microbiological Risk Assessment (JEMRA), she contributed to developing practical guidance and fit-for-purpose microbiological criteria for water used in fresh fruit and vegetables and the published WHO document. Enjoy the read: FAO and WHO 2021. Safety and quality of water used with fresh fruits and vegetables. Microbiological Risk Assessment Series No. 37. Rome. https://doi.org/10.4060/cb7678en
Contracted auditing services – Gluten-Free Certification Organization (GFCO)
Saturday, 17 November 2018
Dr. Dima is contracted by the Gluten-Free Certification Organization (GFCO), the leader in gluten-free certification, to provide auditing services for the gluten-free food products and related production processes. The auditing services cover a wide range of product categories, and national and international food processing facilities to ensure compliance with the GFCO Certification Standards.
Expert group meeting on the scope and setting up of an Arab – Good Agricultural Practices (ARAB – GAP) framework
Wednesday, 01 June 2016
Cairo, Egypt, 31 May – 1 June 2016: The United Nations Economic and Social Commission for Western Asia (ESCWA), in cooperation with the Food and Agriculture Organization / Regional Office for the Near East and North Africa (FAO-RNE), organized an Expert Group Meeting on the Scope and Setting up of an Arab – Good Agricultural Practices (Arab – Gap) Framework, in Cairo during 31 May – 1 June 2016. The meeting brought together experts from government, non-government and private organizations with working experience in the areas of food quality and safety and good agricultural practices for improved food safety. The meeting was held within the framework of a project financed by the Swedish International Development Cooperation Agency (Sida), a component of which aims at promoting the adoption and use of GAPs for a responsible, effective and efficient food value chain in the Arab region. The meeting provided a platform to enhance understanding of GAPs and their relation to food safety and quality issues; review existing national, regional and international experiences; and exchange views on a proposed Arab-GAP framework. The meeting resulted in a set of conclusions on how an Arab-GAP framework could be structured, and what modalities need to be followed for its operationalization. Options were formulated on a way forward to promote the adoption of GAPs for improved food quality and safety in domestic food markets. Dr. Dima Faour-Klingbeil, ESCWA food safety consultant under the project, presented a preliminary proposal for the Arab-GAP as a third party voluntary scheme. In terms of scope, it is proposed that the Arab-GAP would cover fresh produce, being the most potentially hazardous foods that have caused recent outbreaks globally. Dr. Faour-Klingbeil noted that food safety systems have evolved over the past years and that the number of certified producers worldwide is increasing. She went on to briefly present the Arab GAP guide prepared by the Arab Organization for Agricultural Development (AOAD) in 2007, and which builds on the GLOBALG.A.P. framework. See the report here.
Training on Food Safety and Hygiene in Maasser el-Shouf – Lebanon
Saturday, 28 February 2015
On February 28, a training session on “Food Safety and Hygiene” was organized and delivered in Maasser el-Shouf for the hosts of Darb el Karam in the Higher Shouf region. The training was attended by homemade-moune producers and “table d’hote” and B&B managers. The training delivered by Dr. Dima Faour-Klingbeil covered the basic concepts of food safety and hygiene tailored to home cooking and moune making practices. The training is part of the USAID funded project entitled “Establishing A Food Trail in Higher Shouf and West Beqaa” in the framework of the Lebanon Industry Value Chain Development (LIVCD) Project. The food trail “Darb el Karam” is being implemented by the Environment and Sustainable Development Unit (ESDU) at the American University of Beirut and the Food Heritage Foundation in collaboration with the Shouf Biosphere Reserve (SCBR).
Training on Food Safety and Hygiene in West Bekaa – Lebanon
Saturday, 24 January 2015
On January 24 2015, a training session on “Food Safety and Hygiene” was organized in Ein Zebde B&B in West Bekaa – Lebanon. The training was provided by Dr. Dima Faour-Klingbeil and covered the basic concepts of food safety and hygiene tailored to home cooking and moune making practices. This interactive and participatory training targeted Mouneh producers, hosts of “Tables d’Hote” and owners of small family restaurants on the West Bekaa Food Trail. Attendees expressed their satisfaction with the training and the need for continuous lectures of the sort, especially in the wake of recent food safety issues. This workshop is part of the USAID funded project entitled “Establishing A Food Trail in Higher Shouf and West Beqaa” in the framework of the Lebanon Industry Value Chain Development (LIVCD) Project. The food trail is being implemented by the Environment and Sustainable Development Unit (ESDU) at the American University of Beirut and the Food Heritage Foundation in collaboration with the Shouf Biosphere Reserve (SCBR).
