dentify and summarise the contents of an organisational food safety program, including the policies and procedures for: Audit Cleaning and sanitation Communication Contingency management Corrective actions Equipment maintenance Evaluation 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 Hazards: control methods for each critical control point corrective actions systematic monitoring of hazard controls and record keeping. Personal considerations: dress hygiene protective equipment and clothing. Pest control Record maintenance Training This may be your organisational food safety program or one that has been provided to you