## 2 Food Safety Management Systems around the World  
According to the WHO, foodborne illnesses affect a significant number of people globally, with approximately 600 million falling ill each year and resulting in 420,000 deaths [5; 17]. Developing countries bear a higher burden of these illnesses and deaths due to challenges in managing food safety caused by limited infrastructure and resources. Food recalls are initiated when a product is deemed unsafe for consumption due to contamination or other hazards, and they can be initiated by food manufacturers, government agencies, or consumer complaints [4]. Developed countries have strict regulations and monitoring systems in place, such as the FDA in the US and EFSA in the EU, to ensure food safety. In contrast, developing countries may have less robust systems, leading to more frequent foodborne illnesses and recalls [12; 13]. Recent examples of food recalls include salmonella contamination in pet treats, onions, and peaches in the US, listeria concerns in cheese and pork products in Europe, wheat flour contamination with metal pieces in India, and potential salmonella contamination in milk powder in Nigeria [18; 19; 20; 21; 22; 23]. These examples emphasize the importance of strong food safety measures and monitoring systems worldwide to prevent and address contamination issues effectively. Although there are several pillars and resources available to food processors (i.e., food safety legislation, policies, standards, and guidelines related to food safety systems implementation, controls and audits, worker training programs, etc. ), foodborne illnesses continue to arise globally at an alarming frequency. As a result, this leads to expensive public health emergencies, product recalls and a reduction in consumer confidence in both food processors and brands [2; 6; 7]. A food safety management system refers to a methodical approach to managing and controlling food safety risks within a food establishment to ensure that food is safe for consumption. All businesses are obligated to establish, execute and sustain a food safety management system that is founded on the principles of Hazard Analysis Critical Control Point (HACCP) [6]. A food safety management system is a set of procedures designed to regulate food safety and guarantee that all food produced is of acceptable quality and safe for consumption. This entails outlining processes for each stage of the production process, from receiving supplies to delivering finished products. Furthermore, it is crucial that the food safety management system adheres to the principles of HACCP and each organization is responsible for developing procedures based on these principles. By law, food safety management systems are necessary to comply with food safety regulations. Food standards are implemented to guarantee safety and quality in the food industry. They offer guidance to farmers and processors on how to handle food hygiically. These standards also establish the maximum levels of additives, contaminants, pesticides, and veterinary drug residues that are safe for consumption. Additionally, they specify the proper ways to measure, package, and transport food to ensure its safety. Food Standards play a crucial role in informing consumers about the nutritional content of food and allergen labeling, allowing them to make informed choices about what they consume [2; 6]. Food safety management systems (FSMS) have evolved to improve food safety practices and ensure the quality and safety of food products. The introduction of Hazard Analysis and Critical Control Points (HACCP) in the 1970s was a significant milestone, establishing preventive measures for identifying and controlling hazards. HACCP has become a global standard adopted by many countries. In the 2000s, the ISO 22000 standard [24] integrated HACCP principles with quality management systems, further enhancing food safety practices worldwide (Figure 1) [24; 25; 26; 27].