## 2 Identified Barriers to Implementing Food Safety Management Systems FSMS  
Lack of prerequisite programs is the #1 ranking identified barrier at 92.2%. Lack of knowledge about HACCP is the #2 ranking identified barrier at 83.5% [20]. Prerequisite GHPs must be in place first, before an effective FSMs, hazard analysis and critical control point HACCP can be implemented [21]. Nowadays, PRPs include environmental criteria and operational procedures. PRPs are encompassing the entire FSMS now, not only operational GHPs as in the past. PRPs are recognized to be an established foundation for the implementation of HACCP. Meanwhile, HACCP and PRPs have gone unacknowledged as interdependent. For example, they are often taught separately, with more emphasis on HACCP training and certification than on PRPs. Case in hand, the ISO 22000:2005 on FSMSs contained minuscule guidance on PRP requirements that a supplemental specification for the food industry [22] on PRPs was developed for it to be benchmarked and approved by the Global Food Safety Initiative (GFSI) [23]. Thus, the symbiotic significance of PRPs to the manufacture of safe food is predominantly apparent. Recalls associated with pathogens such as _Listeria_ or _Salmonella_ are more often caused by PRP failure (post-process cross-contamination and! or unsanitary production environments) rather than the failure or mismanagement of critical control points (CCPs) in a HACCP plan [24]. The potential for food and beverages cross-contamination may occur at any and all food processing steps including transportation from the farm fields to processing facilities, processing steps in the food manufacturing facilities (due to deficient SSOPs, lack of personnel training, deficient GHPs, deficient good process practices (GPP), food packaging and storage). Foodborne illness outbreaks are the result of the likely risk of contamination of food products during processing and packaging and storage activities. Therefore, the identification of the root causes of contamination is crucial to understand the likely sources and paths of contamination of foodborne outbreaks and product recalls. Corrective actions and preventive control steps to mitigate their occurrence(s) can only be achieved by identifying the root causes [1]. Table 1 refers to global food safety incidents/ recalls from 2008-2018 based on the type of identified hazards. Foodborne illnesses are typically infectious or toxic in nature, caused by bacteria, viruses, parasites or chemical substances entering the body via contaminated food or water. Foodborne pathogens are known to cause severe diarrhea or debilitating infections, including meningitis. Chemical contamination causes sudden onset of poisoning or long-term diseases, such as cancer. Foodborne diseases may tend to result in long-lasting disability and death. Unsafe food includes uncooked meats, fruits and vegetables contaminated with feces, and raw shellfish contaminated with marine biotoxins. A formidable range of identifiable hazards (biological, chemical, physical) are existent throughout the food supply chain to the point of consumption (farm to fork) [1]. Table 2 refers to Foodborne Illness Hospitalizations in USA in the decade of 2010-2020 [1; 26]. The USA Population growth from 2010 to 2020 was 234.6 million people to 331.4 million people [27]. \begin{table}
\begin{tabular}{l l} \hline \hline
**Type of Recall** & **Average Percentage** \\ \hline Allergens (including mislabeling) & 46.2 \\ Cross-contamination (biological hazards) & 40 \\ Chemical Hazards & 2.3 \\ Physical Hazards & 9.3 \\ Others & 2.1 \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Global food Safety incidents and/or recalls according to hazards from 2008–2018 [1; 25]. _Listeria monocytogenes_ (LM) is known to be one of the leading causes of death from food-borne pathogens particularly so in the vulnerable population including pregnant women, newborn babies, the aged and immuno-compromised individuals.