A) Using FoodSmart ensures that a food safety program takes into account the following: a. average clientele and at risk client groups with a higher than average risk of harm from food contamination b. equipment c. existing prerequisite programs d. facilities e. food items prepared and sold f. re-thermalisation and service requirements g. size and nature of organisation, as well as h. providing suitable food safety systems and options for the organisation for which it has been prepared