Implementation of Food Safety Management Systems along with Other Management Tools (HAZOP, FMEA, Ishikawa, Pareto). The Case Study of _Listeria monocytogenes_ and Correlation with Microbiological Criteria  
[PERSON]  
1 Food Safety Consultant, 836B Southampton Road, Suite 355, Benicia, CA 94510, USA; [EMAIL_ADDRESS]  
[PERSON]  
2 Faculty of Food Science and Engineering, \"Dunarea de Jose\" University of Calat, 111 Domnesac Street, Build. F, 800201 Calatat, Romania; [PERSON]ESS]  
[PERSON]  
3 Laboratory of Animal Health, Food Hygiene and Quality, Department of Agriculture, University of Ioannina, GR47100 Arta, Greece; [EMAIL_ADDRESS] (C.V.); [EMAIL_ADDRESS] (G.R.) [PERSON]  
3 Laboratory of Animal Health, Food Hygiene and Quality, Department of Agriculture, University of Ioannina, GR47100 Arta, Greece; [EMAIL_ADDRESS] (C.V.); [EMAIL_ADDRESS] (G.R.) [PERSON]  
4 Institute of Bioproduct Development (IBD), Universiti Teknologi Malaysia (UTM), Johor Bahru 81310, Malaysia; [EMAIL_ADDRESS]  
The World Health Organization describes prerequisite programs (PRP) as, \"essential food safety practices that need to be implemented prior to and during the installation of HACCP\" [3]. HACCP is the acronym for Hazard Analysis Critical Control Point. HACCP was originally developed by Pillsbury Company USA in the 1970's (for NASA National Aeronautics and Space Administration). The very well-known principles of HACCP refer to conduction of hazard analysis, determination of critical control points (CCP), establishment of critical limit(s), monitoring control of the CCP, establishment of the corrective action to be taken when monitoring indicates that a particular CCP is not under control, verification to confirm that the HACCP system is working effectively and documentation concerning all procedures and records appropriate to these principles and their application The circulation of HACCP around the world as the foremost system of food safety management was substantially due to the Codex report of 1997 [4]. Codex, General Principles of Food Hygiene defines Food Hygiene as, \"All conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain; Properly applied prerequisite programmes, including Good Hygiene Practices (GHPs), Good Agricultural Practices (GAPs) and Good Manufacturing Practices (GMPs), along with training and traceability, should provide the foundations for an effective HACCP system [4]. An increase in food safety legislative demands is the result of widespread food scares related to microbiological hazards (e.g., _Salmonella_, _E. coli_), contaminants (e.g., dioxins) and animal disease (e.g., BSE) [5]. In sync, the complexity and globalization of food supply chains increased [6]. Via the robust implementation of various risk-based food safety management systems, food organizations are progressively mitigating and responding to active and risk-managed food safety hazard activities (FSMSs) [7]. In the last 20 years, a profusion of third-party food safety certification schemes (non-regulatory) has arisen which include public-based FSMSs (International Organization for Standardization (ISO) 9001:2015, Hazard Analysis Critical Control Point (HACCP) and ISO 22000:2018), and industry-based FSMSs (GlobalGAP, British Retail Consortium (BRC), Safe Quality Food (SQF), International Food Standard (IFS) and Food Safety System Certification (FSSC 22000). Notwithstanding, the implementation of these FSMSs has not met the varied expectations and challenges over the years, systems and global supply chains [8;9]. Investigation and research into FSMSs continues with regard to effectiveness and low uptake [6]. The determinants of market-based food safety management systems (FSMSs) implementation in the Middle Eastern context across Lebanon have been analyzed by [PERSON] et al. [10]. They found that none of the food processors implemented industry-based FSMSs however, implementation of ISO 22000 (50%), HACCP (40%) and ISO 9001 (25.5%) took place.