SFDA CEO Dr. Hisham S. Aljadhey Meets German Federal Institute President To Discuss Food Safety

In Santiago, Dr. Hisham S. Aljadhey, CEO of the Saudi Food and Drug Authority (SFDA), met with Dr. Andreas Hensel, President of the German Federal Institute for Risk Assessment (BfR). This meeting was part of the 6th International Heads of Food Agencies Forum (IHFAF) in Chile from April 9-11, 2025.

The discussions highlighted the importance of regulatory bodies forming strong partnerships with private sectors. Such collaborations are essential for enhancing product quality and operational efficiency within a unified system that prioritizes safety. Both leaders emphasized the role of regulatory authorities in this process.

Central to their talks was the need for an integrated regulatory system supported by reliable data and transparent frameworks. This approach aims to boost confidence in regulatory information, improve risk assessment capabilities, and enhance food safety and product reliability.

The SFDA delegation also engaged in bilateral meetings with several international regulatory bodies. These included the UK Food Standards Agency (FSA), Chilean Food Safety and Quality Agency (ACHIPIA), New Zealand's Ministry of Primary Industries' Food Safety branch (NZFS), and Portugal's Economic and Food Safety Authority (ASAE).

The purpose of these meetings was to establish cooperation frameworks and strengthen integrated efforts with international organizations. The goal is to advance food quality and safety objectives globally through shared expertise and resources.

According to an SFDA press release, these engagements underscore the critical role that regulatory authorities play in driving progress through collaboration. By working closely with private sectors, they aim to develop better products and improve operational efficiencies while ensuring safety remains a top priority.

The forum provided a platform for exchanging ideas on establishing robust systems for proactive risk assessment and response. This foundation is expected to lead to improved product reliability and enhanced food safety standards worldwide.

With inputs from SPA