BioCraft Achieves Key Milestone in cell-cultured animal food ingredients

BioCraft has officially been registered with Austrian authorities to handle ABP Category 3, marking a significant step forward in the production of cell-cultured animal food ingredients for pet food producers across the EU. Dr. Faour-Klingbeil has been consulted for supporting the BioCraft team to develop a robust HACCP plan tailored to the unique cell-cultured processes in pet food production. This has been an insightful journey, as HACCP in this innovative environment demands patience, adaptability, and a data-driven approach. Dr. Faour-Klingbeil takes great pride to have assisted BioCraft’s team in their dedication to ethical innovation and unwavering commitment to product safety.
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World Food Safety Day 2024

Prepare for the unexpected Happy World Food Safety Day.. In celebration of World Food Safety Day, themed “Food Safety: Prepare for the Unexpected,” and in our effort to engage consumers, Dr Faour-Klingbeil was joined be joined by Dr. Hussein Hassan, Associate Professor of Food Science and Technology and Director of Academic Compliance at the Lebanese American University, and Mr. Elie Bou Yazbeck, Food Science Expert in the Consumer Protection Directorate at the Ministry of Economy and Trade. A heartfelt thanks to the panelists for their presence and the valuable information they shared on consumers’ roles and awareness in food safety, with a particular focus on Lebanon. We discussed how consumers can effectively contribute to food safety, which plays a crucial role in preventing foodborne diseases and minimizing potential risks, and the current endeavors and coordinated activities between the educational institution and public sector. I hope this video will reach many individuals who are not yet aware of how to report their observations and connect with the official authorities. Consumers are urged to be proactive in reporting any issues related to unsafe practices or conditions that may put food at risk of contamination. For more detailed information, please refer to the video at the minute 50:15. اليوم العالمي لسلامة الأغذية: الاستعداد لما هو غير متوقع Posted by DFK for Safe Food Environment on Friday 7 June 2024
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workshop

DFK Supports SMEs and Stakeholders Through the USAID TRADE Project on Export Enhancement Program

As part of the Export Enhancement Program under the USAID TRADE project, in collaboration with the Food Export Council (FEC), DFK has been dedicated to supporting SMEs and key stakeholders by enhancing their knowledge and capabilities. This initiative, which began in September 2022, continued through multiple training sessions held on: The objective of these sessions was to train and build the capacity of industry delegates and trainers on the FDA requirements under the FSMA preventive controls rule key and topics essential for international trade compliance and food safety, including: This effort continued through 2024 with the development of Trainer of Trainers (ToT) guidance documents, including: Through this project, DFK is empowering SMEs with the critical knowledge and skills needed to meet international standards, fostering safer food products and enhancing export capabilities.
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Safety and quality of water use and reuse in the production and processing of dairy products

In 2020, the 43rd session of the Codex Alimentarius Commission approved the new work entitled “Development of Guidelines for the Safe Use and Reuse of Water in Food Production” proposed by the 51st session of the Codex Committee on Food Hygiene. To support this work, the Joint FAO/WHO Expert Meeting on Microbiological Risk Assessment (JEMRA) was asked to provide scientific advice regarding safe use and reuse of water in the dairy sector. Dr. Dima participated in the JEMRA experts panel tasked to provide clear and practical guidance on risk-based approaches to assess and manage fit-for-purpose water sourcing, use and reuse in the dairy sector. The collective efforts led to publication of a report that describes the application of the concept of fit-for-purpose water for use in the production and processing of dairy products. Report available in this link: FAO & WHO. 2023. Safety and quality of water use and reuse in the production and processing of dairyproducts – Meeting report. Microbiological Risk Assessment Series, No. 40. Rome, FAO.https://doi.org/10.4060/cc4081en
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PCQI WORKSHOP – USAID Trade Reform & Development in Egypt (TRADE) 2023

For the second year, and as part of the 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 07.- 09.03.2023. 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 regulatory compliance and enhance food exports.
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FAFS Lecture Series | An overview of the FSMA and its implications for food exporters

As part of the American University of Beirut FAFS (The Faculty of Agricultural and Food Sciences ) Lecture Series, Dr. Dima was invited to deliver ​an open lecture on “An overview of the Food and Drug Administration Food Safety Modernization Act (FSMA) and its implications for food exporters” that took place on the 10th of October 2019. About the lecture: Foodborne disease is a significant burden worldwide. In the United States, it is estimated that 48 million people get sick, 128 000 are hospitalized, and 3000 die annually from contaminated food or beverages. Prompted by the increasing prevalence of imports, high-profile food outbreaks, food fraud, and emerging hazards, the U.S. Food Safety Modernization Act was signed into law in 2011, the first historical reform to the legislative landscape of the food and beverage industry in over 70 years. FSMA has made fundamental changes to U.S. food laws. It shifted the focus of food safety from reactive to preventive approach and gave the U.S. Food and Drug Administration explicit authority and broader prevention mandate to protect consumers’ health. Instead of relying only on port-of-entry inspection, FSMA emphasizes key regulations that span across the food supply chain. Among other modifications, it imposes new responsibilities on food importers to verify that their foreign suppliers of food for human and animal consumption meet applicable FDA safety standards to ensure the safety of food imported into the U.S.
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Joint FAO/WHO Expert meeting on the Safety and Quality of Water Used in Food Production and Processing

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  
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Programm „Aktiv und gesund durchs Leben“ – Lebensmittelsicherheit – Active and healthy through food safety

Vortrag zum Thema “Lebensmittelsicherheit” von Dr. Dima Faour-Klingbeil. Wie entstehen Lebensmittelvergiftungen? Wie kann ich sie vermeiden? Wann sind Lebensmittel nicht mehr genießbar? Lecture on “Food Safety” by Dr. Dima Faour-Klingbeil. How does food poisoning occur? How can I avoid it? When is food no longer edible? presented for Kargah health awareness program. Kargah is a non-profit intercultural organization in Hanover that focuses on providing educational, consulting, and cultural activities.  
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Expert group meeting on the scope and setting up of an Arab – Good Agricultural Practices (ARAB – GAP) framework

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.
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FAO Food Safety Meeting in Jordan

The WHO regional Centre for Environmental Health Action (CEHA), held a regional meeting for food safety officers appointed by ministries of health and ministries of agriculture in Amman, Jordan on 5–7 April 2015. Dr. Dima Faour-Klingbeil was invited as a speaker and temporary advisor. As part of the regional meeting, representatives from 19 countries along with international experts and several United Nations (UN) agencies took part in the regional celebration of the 2015 World Health Day on Food Safety on 7 April. The objectives of the meeting were to: • update participants on the state of food safety in the Region and Member States (status, gaps and challenges); • present emerging food safety issues and priorities at the global level; • identify areas to be strengthened and the way forward; and • celebrate World Health Day 2015 on Food Safety in the Eastern Mediterranean Region under the motto “From farm to plate – make food safe”. Dr. Dima’s presentation is found here.
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