## 4 Results and Discussion
### Limitations of the Study  
* Financial  
Developing nations face numerous obstacles to the implementation of food safety standards, including inadequate infrastructure, limited financial resources, and a lack of understanding of food safety fundamentals. Recommendations include allocating adequate funds for the implementation and enforcement of food safety standards, strengthening regulatory frameworks, training personnel, educating consumers about food safety, and promoting international cooperation [3; 4; 5]. * Infrastructure  
Figure 8: Differences per sector before and after FSMS implementation. \begin{table}
\begin{tabular}{l c c} \hline \hline  & \multicolumn{2}{c}{**Cronbach’s Alpha**} \\ \hline  & **Before** & **After** \\ \hline
**HACCP** & 0.927 & 0.938 \\ \hline
**Constraints** & 0.559 & 0.503 \\ \hline
**Incentives** & 0.828 & 0.828 \\ \hline \hline \end{tabular}
\end{table} 
Table 3: _Cont._Developing nations confront inadequate infrastructure, lack of water, polluted water, sanitation facilities, and financial resources. Food safety standards can be implemented in developing nations to reduce the incidence of foodborne illnesses, improve the quality of life for the population, and facilitate export market access [2; 11]. However, developed nations are hindered by complex regulatory environments and limited resources. [5; 12; 13; 14; 15; 16]. Developing countries face challenges due to limited resources, weak regulations, and low awareness of food safety. However, capacity-building initiatives aim to address these challenges and improve food safety practices in developing nations [23]. * Prerequisite Programs  
Implementing and complying with these fundamental PRP programs may pose challenges in developing countries due to limited resources, cultural factors, and lack of knowledge and awareness. [11; 11; 34]. * Traceability Programs  
Developing countries face challenges in implementing traceability programs due to limited resources, inadequate infrastructure, low literacy rates, and a lack of automation. This results in difficulties in tracking and tracing food products, which can increase the risk of foodborne illnesses. [11; 28]. * Food Safety Culture (FSC)  
This study on the food safety culture element of FSMS and awareness in developing countries found that food safety culture is low due to low awareness and poor knowledge of food safety, inadequate infrastructure, and regulatory standards, challenges implementing food safety guidelines, and insufficient financial resources to develop a robust food safety culture. The significance of the elements of food safety culture lies within the human factor and specific training including parameters such as leadership, commitment, communication, risk awareness, work environment, and management system, styles, and processes [80; 81; 82]. A more recent work developed an assessment tool that can be used to assess food workers' perceptions of their restaurant's food safety culture [83]. The highest-rated construct was Resource Availability, i.e., the availability of resources to maintain good hand hygiene. The second highest-rated construct was Employee Commitment, which assessed workers' perceptions of their coworkers' commitment to food safety. The last two constructs were related to management. Leadership assessed the existence of food safety policies, training, and information sharing. The Management Commitment assessed whether food safety was a priority in practice. Finally, they assessed Workers' Beliefs about Food Safety Culture. We should not forget that food safety culture needs to be established and maintained according to The Commission Regulation (EU) No. 2021/382 (European Commission, 2021), amending the Regulation (EC) No. 852/2004 (European Commission, 2004). The Reg. (EU) No. 2021/382 did not detail methodologies for FSC implementation, investigation, or improvement, which have been recently evaluated by the European Commission Notice 2022/C 355/01 (European Commission, 2022).