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About Agrizen
A word from Agrizen
At Agrizen, our name reflects who we are and what we stand for — combining “Agri”, representing agriculture, growth, and sustainability, with “Zen”, symbolizing balance, trust, and excellence.
Founded in 2025, Agrizen was created with the vision of supporting the agricultural and food sectors through practical solutions that help businesses grow with confidence while meeting the highest standards of quality and compliance.
Led by Eng. Dima Chehabeddine, who brings more than 16 years of experience in agribusiness development, food safety, and capacity building, Agrizen works closely with farmers, producers, restaurants, and food enterprises to strengthen their operations, improve food safety practices, develop value chains, and achieve food safety certifications aligned with international standards.
At the heart of Agrizen is the belief that sustainable success comes from combining innovation, knowledge, and integrity. Through every consultation, training, and project, we aim to raise business standards, create lasting impact, and build a more resilient and responsible food sector for the future.
What guides us
AgriZen philosophy
Science-Driven
Integrating science with hands-on expertise to deliver reliable food safety solutions.
Responsible Production
Balancing food safety, compliance, and respect for nature.
Trusted Partnership
Supporting clients as a long-term partner toward sustainable growth.
AgriZen is where science, compliance, and sustainability meet.
Good practice
Food safety essentials
Simple hygiene and handling practices that protect health and prevent foodborne diseases.
Cleanliness Prevents Diseases
Wash hands and surfaces regularly to prevent the spread of germs.
Proper handwashing and sanitation are the first line of defense against foodborne illnesses.
Separate Raw and Cooked Foods
Use separate cutting boards for raw meat and vegetables.
Separating raw and ready-to-eat foods prevents cross-contamination and protects consumers.
Cook Food Thoroughly
Ensure meat and poultry reach safe internal temperatures.
Cooking food properly eliminates harmful bacteria and ensures safe consumption.
Cool Food Promptly
Do not leave food at room temperature for more than two hours.
Rapid cooling and proper refrigeration slow bacterial growth and maintain food safety.
Why us
Why choose AgriZen?
We don’t just provide consultancy; we build strategic partnerships for your success, offering deep expertise, custom solutions, and a comprehensive approach from farm to consumer.
Specialized Expertise
Deep experience in the agri-food sector led by Dima Chehabeddine.
Our team brings unparalleled knowledge to tackle complex challenges in agricultural and food systems.
Custom Solutions
Tailored programs designed for each client’s unique needs.
We create solutions that match your operational requirements and strategic goals.
Comprehensive Approach
Covering all supply chain aspects from farm to consumer.
Our approach ensures every stage of the supply chain is optimized and compliant.
Strategic Partnership
Working hand-in-hand to achieve your long-term goals.
We collaborate closely with you to ensure sustainable growth and measurable impact.
What we offer
Our professional services
Training
Professional Public Workshops
Interactive, instructor-led workshops designed for professionals seeking to strengthen their food safety knowledge and compliance capabilities. HACCPISO 22000
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Training
Corporate In-House Training Programs
Customized training solutions delivered onsite or virtually, tailored to your specific operational processes and risk profiles. HACCPISO 22000BRCGS
Details
Training
Executive Online Certification Programs
Advanced digital learning platform offering flexible, self-paced certification programs for busy professionals. HACCPISO 22000
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Consulting
Strategic HACCP System Implementation
Comprehensive HACCP system development and implementation aligned with Codex and international best practices. HACCP
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Consulting
Food Safety Compliance Audits
Independent compliance audits and tailored SOP development to strengthen regulatory adherence. ISO 22000FSSC 22000BRCGS
Details
Consulting
Certification Readiness Program
End-to-end support for achieving international food safety certifications. ISO 22000FSSC 22000BRCGS
Details
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Tools for a safer kitchen
Toolkits, training materials and equipment, ready to use.
Toolkits & templates
HACCP Starter Toolkit
Everything a small food business needs to build its first HACCP plan: editable templates, worked examples and a step-by-step guide.
Toolkits & templates
ISO 22000 Documentation Pack
A complete, editable documentation set for an ISO 22000:2018 food safety management system, mapped clause by clause.
Equipment
Digital Probe Thermometer
A fast, accurate probe thermometer for cooking, cooling and delivery checks, with a calibration guide.
Records & signage
Hand-Hygiene & Kitchen Poster Set
Six laminated posters: handwashing steps, the five keys, colour codes, allergens, cleaning and temperatures.
Who we work with
Industries we serve
Our expertise spans across a variety of vital sectors in the agri-food and agricultural industries.
Agricultural Companies & Farms
Supporting farms and agribusinesses to optimize operations and achieve sustainable growth.
Food Manufacturing Companies
Helping food manufacturers ensure safety, quality, and compliance across their processes.
Export & Import Companies
Providing guidance on regulatory compliance and supply chain optimization for global trade.
Restaurants & Catering Companies
Assisting food service providers to maintain high standards of hygiene and quality.
Retail Companies & Stores
Enhancing the retail experience and ensuring food safety from supplier to shelf.
Non-Governmental Organizations
Collaborating with NGOs to improve food security, nutrition, and sustainable practices.
From the blog
Latest insights
The Five Keys to Safer Food, Explained for Busy Kitchens
Clean, separate, cook, chill and start with safe raw materials: the five habits behind almost every food safety system, and how to make them stick on a busy shift.
Read article
HACCP in Seven Principles: A Plain-Language Guide
Hazard Analysis and Critical Control Points sounds technical. Here is what each of the seven principles asks you to do, in everyday terms.
Read articlePreventing Cross-Contamination: Raw Versus Ready-to-Eat
Colour codes, storage order and clean-as-you-go: practical ways to keep raw and ready-to-eat foods apart in any kitchen.
Read articleTrusted by
Partners in success
We are proud of the trust our customers place in us, and we work with them to achieve the highest standards of quality and excellence.
