5. Answer the following questions regarding the contents of the organisational food safety program, including policies and procedures.

5.1 Explain the purpose of complying with policies and procedures for food safety audits in 50-80 words.

5.2 Explain the policies and procedures for cleaning and sanitation in 50-80 words.

5.3 Discuss the policies and procedures for communication for a food safety program in 30-50 words.

5.4 Explain the relevance of contingency management policy and procedures for food safety programs in 50-80 words.

5.5 Identify any five (5) corrective actions for the food safety program.

5.6 Discuss the food safety program's policies and procedures for equipment maintenance in 50-80 words.

5.7 Explain the policies and procedures for evaluating the food safety program in 30-50 words.

5.8 Explain the critical control points for the specific food production system and the predetermined methods of control, especially time and temperature controls used in the receiving, storing, preparing, processing, displaying, serving, packaging, transporting, and disposing of food

with the help of table below:

Processes:	Critical control points
Receiving:
Storing:
Preparing:
Processing:
Displaying:
Serving:

Packaging:
Transporting:
Disposing:

Answer the following questions regarding the contents of the organisational food safety program, including policies and procedures.

5.1 Explain the purpose of complying with policies and procedures for food safety audits in 50-80 words.

5.2 Explain the policies and procedures for cleaning and sanitation in 50-80 words.

5.3 Discuss the policies and procedures for communication for a food safety program in 30-50 words.

5.4 Explain the relevance of contingency management policy and procedures for food safety programs in 50-80 words.

5.5 Identify any five (5) corrective actions for the food safety program.

5.6 Discuss the food safety program's policies and procedures for equipment maintenance in 50-80 words.

5.7 Explain the policies and procedures for evaluating the food safety program in 30-50 words.

5.8 Explain the critical control points for the specific food production system and the predetermined methods of control, especially time and temperature controls used in the receiving, storing, preparing, processing, displaying, serving, packaging, transporting, and disposing of food with the help of table below:

Processes:	Critical control points
Receiving:
Storing:
Preparing:
Processing:
Displaying:
Serving:
Packaging:
Transporting:
Disposing:

5.9 Explain the following in terms of hazards:

1. Control methods for each critical point
2. Corrective actions
3. Systematic monitoring of hazard controls and record keeping

5.10 Explain the following personal considerations for the organisational food safety program in 50-80 words.

1. Dress
2. Hygiene
3. Personal protective equipment

5.11 Explain the purpose of pest control for a food safety program in 50-80 words.

5.12 Discuss the record maintenance requirements for a food safety program in 50-80 words.

5.13 Explain the benefits of training for a food safety program in 30-50 words.