Version: V2 Last Updated: October 2025 Review Date: October 2026 Purpose This SOP establishes procedures for cleaning and maintaining storerooms to ensure food safety, prevent pest infestations, maintain organisation, and comply with health and safety standards. Scope Applies to all staff responsible for storeroom management across all Little Coffee Bean Co locations. Equipment Required Cleaning cloth Hot water Sanitiser solution Gloves Waste bag Vacuum or broom Pest control checklist Thermometer Shelving units Daily Cleaning Procedure Throughout Service Check for any spills or debris Wipe up spills immediately Ensure items are stored securely Check for signs of pests End of Shift Sweep floor thoroughly Remove any debris or waste Check expiry dates on items Discard any expired items Wipe down any surfaces with spills Ensure all items are stored properly Close and lock storeroom Weekly Deep Clean Remove all items from storeroom Check expiry dates and discard expired items Sweep floor thoroughly Vacuum or brush out corners and under shelves Wipe all shelving units with sanitiser solution Wipe walls with damp cloth Inspect for pest droppings or damage Check temperature (should be cool and dry) Dry all surfaces Return items organised by type and expiry date Ensure all items are clearly labelled and dated Monthly Deep Clean Complete weekly deep clean procedure Remove all items from storeroom Deep clean all shelving units Inspect all corners and seams for pests Check door seals for damage Inspect for water damage or leaks Check all hinges and handles function properly Mop floor with sanitiser solution Inspect walls for damage or moisture Document pest control check on checklist Return items organised by type Quality Checks Floor clean and dry No visible spills or residue No signs of pests No water damage or moisture Items organised and dated No expired items Door seals intact Temperature appropriate (cool and dry) Safety Notes Wear gloves when cleaning Report signs of pests immediately Report water damage immediately Ensure adequate ventilation Keep storeroom locked when not in use Ensure items are stored safely to prevent collapse Keep fire exits clear Compliance Aligns with UK Food Standards Agency pest control and food storage guidelines, and Health & Safety at Work Act 1974.

Version: V2 Last Updated: October 2025 Review Date: October 2026 Purpose This SOP establishes procedures for cleaning and maintaining undercounter cupboards to ensure food safety, prevent pest infestations, and maintain organisation. Scope Applies to all staff across all Little Coffee Bean Co locations. Equipment Required Cleaning cloth Hot water Sanitiser solution Gloves Waste bag Vacuum or brush Pest control checklist Daily Cleaning Procedure Throughout Service Check for any spills or debris Wipe up spills immediately Ensure cupboard doors close properly End of Shift Remove all items from cupboard Check expiry dates and discard expired items Wipe shelves with damp cloth Wipe interior walls with damp cloth Check for signs of pests or damage Return items in organised manner Close doors securely Weekly Deep Clean Remove all items and check expiry dates Discard any expired or questionable items Remove all shelves if possible Vacuum or brush out debris thoroughly Wipe interior walls with sanitiser solution Wipe interior floor thoroughly Inspect for pest droppings or damage Dry all components Reassemble shelves Return items organised by type Wipe exterior with damp cloth Monthly Deep Clean Complete weekly deep clean procedure Inspect all corners and seams for pests Check door seals for damage Inspect for water damage or leaks Check all hinges and handles function properly Document pest control check on checklist Quality Checks No visible spills or residue No signs of pests No water damage Items organised and dated No expired items Doors close and seal properly Safety Notes Wear gloves when cleaning Report signs of pests immediately Report water damage immediately Ensure cupboard is stable before reaching in Keep cupboard doors closed when not in use Compliance Aligns with UK Food Standards Agency pest control and food storage guidelines.

Version: V2 Last Updated: October 2025 Review Date: October 2026 Purpose This SOP establishes procedures for cleaning and maintaining display fridges to ensure food safety, maintain product visibility, and prevent cross-contamination. Scope Applies to all staff across all Little Coffee Bean Co locations. Equipment Required Cleaning cloth Hot water Sanitiser solution Glass cleaner (food-safe) Gloves Thermometer Waste bag Daily Cleaning Procedure Throughout Service Wipe glass doors with food-safe glass cleaner Check temperature is 0-5°C Ensure door seals properly Remove any expired items immediately End of Shift Remove all items from display fridge Check expiry dates and discard expired items Wipe shelves with damp cloth Wipe interior walls with damp cloth Clean glass doors thoroughly with glass cleaner Wipe exterior with damp cloth Return items in organised, attractive display manner Check temperature reading Weekly Deep Clean Remove all items and check expiry dates Discard any expired or questionable items Remove all shelves and drawers Soak shelves in hot water with sanitiser for 10 minutes Scrub with cloth to remove residue Rinse thoroughly Wipe interior walls with sanitiser solution Wipe interior floor thoroughly Clean glass doors with food-safe glass cleaner Dry all components Reassemble shelves and drawers Wipe exterior with damp cloth Return items in organised display Check temperature Monthly Deep Clean Complete weekly deep clean procedure Check door seals for damage Inspect glass for cracks or damage Deep clean glass with specialist glass cleaner if needed Check all drainage holes are clear Test temperature accuracy with thermometer Quality Checks Temperature maintained at 0-5°C Glass doors clean and streak-free No visible spills or residue Door seals intact Items attractively displayed and dated No expired items visible Safety Notes Wear gloves when cleaning Use only food-safe glass cleaner Report temperature fluctuations immediately Report any cracks in glass immediately Keep fridge door closed when not in use Compliance Aligns with UK Food Standards Agency food storage and temperature control guidelines.

Version: V2 Last Updated: October 2025 Review Date: October 2026 Purpose This SOP establishes procedures for cleaning and maintaining freezers to ensure food safety, prevent frost buildup, and maintain optimal temperature control. Scope Applies to all staff across all Little Coffee Bean Co locations. Equipment Required Cleaning cloth Hot water Sanitiser solution Gloves Thermometer Plastic scraper (non-metal) Waste bag Daily Cleaning Procedure Throughout Service Wipe up any spills immediately Check temperature is -18°C or below Ensure door seals properly End of Shift Remove all items from freezer Check expiry dates and discard expired items Wipe shelves with damp cloth Wipe walls with damp cloth Wipe exterior with damp cloth Return items in organised manner Check temperature reading Weekly Deep Clean Remove all items and check expiry dates Discard any expired or questionable items Remove all shelves and drawers Soak shelves in hot water with sanitiser for 10 minutes Scrub with cloth to remove residue Rinse thoroughly Wipe interior walls with sanitiser solution Wipe interior floor thoroughly Dry all components Reassemble shelves and drawers Wipe exterior with damp cloth Return items organised by type Check temperature Monthly Deep Clean Complete weekly deep clean procedure Check door seals for damage Inspect for frost buildup Use plastic scraper to gently remove excessive frost (if needed) Check all drainage holes are clear Test temperature accuracy with thermometer Defrost if ice buildup exceeds 5mm Quality Checks Temperature maintained at -18°C or below No visible spills or residue Minimal frost buildup Door seals intact Items organised and dated No expired items Safety Notes Wear gloves when cleaning Never use metal scrapers (risk of damage) Report temperature fluctuations immediately Keep freezer door closed when not in use Never pour hot water directly on frozen surfaces Compliance Aligns with UK Food Standards Agency food storage and temperature control guidelines.

Version: V2 Last Updated: October 2025 Review Date: October 2026 Purpose This SOP establishes procedures for cleaning and maintaining refrigerators to ensure food safety, prevent cross-contamination, and maintain optimal temperature control. Scope Applies to all staff across all Little Coffee Bean Co locations. Equipment Required Cleaning cloth Hot water Sanitiser solution Food-safe degreaser Gloves Thermometer Waste bag Daily Cleaning Procedure Throughout Service Wipe up any spills immediately Check temperature is 0-5°C Ensure door seals properly End of Shift Remove all items from fridge Check expiry dates and discard expired items Wipe shelves with damp cloth Wipe walls with damp cloth Wipe exterior with damp cloth Return items in organised manner Check temperature reading Weekly Deep Clean Remove all items and check expiry dates Discard any expired or questionable items Remove all shelves and drawers Soak shelves in hot water with sanitiser for 10 minutes Scrub with cloth to remove residue Rinse thoroughly Wipe interior walls with sanitiser solution Wipe interior floor thoroughly Dry all components Reassemble shelves and drawers Wipe exterior with degreaser Return items organised by type Check temperature Monthly Deep Clean Complete weekly deep clean procedure Check door seals for damage Inspect condenser coils (back of fridge) Vacuum condenser coils if accessible Check all drainage holes are clear Test temperature accuracy with thermometer Quality Checks Temperature maintained at 0-5°C No visible spills or residue No odours Door seals intact Items organised and dated No expired items Safety Notes Wear gloves when cleaning Never use harsh chemicals Report temperature fluctuations immediately Keep fridge door closed when not in use Compliance Aligns with UK Food Standards Agency food storage and temperature control guidelines.

Version: V2 Last Updated: October 2025 Review Date: October 2026 Purpose This SOP establishes procedures for cleaning and maintaining the air fryer to ensure food safety, prevent cross-contamination, and maintain equipment performance. Scope Applies to all food preparation staff across all Little Coffee Bean Co locations. Equipment Required Soft brush Cleaning cloth Hot water Sanitiser solution Degreaser (food-safe) Gloves Drying cloth Daily Cleaning Procedure After Each Use Allow air fryer to cool for 10 minutes Remove basket and tray Tap out excess food debris into waste bin Wipe interior with damp cloth Return basket and tray End of Shift Ensure air fryer is unplugged and completely cool Remove basket and tray Soak basket and tray in hot water with sanitiser for 10 minutes Scrub with soft brush to remove all food residue Rinse thoroughly with hot water Wipe exterior with damp cloth Wipe interior with damp cloth Dry all components completely Reassemble and store Weekly Deep Clean Unplug air fryer Remove basket and tray Soak in hot water with food-safe degreaser for 15 minutes Scrub thoroughly with brush Rinse multiple times with hot water Wipe interior with cloth dampened with sanitiser Wipe exterior thoroughly Dry all components completely Inspect heating element for debris Reassemble Quality Checks No visible food residue Interior clean and dry Basket and tray secure No damage to heating element No odours Safety Notes Never immerse main unit in water Always unplug before cleaning Allow adequate cooling time before cleaning Wear gloves to protect from sharp edges Compliance Aligns with UK Food Standards Agency food safety and hygiene guidelines.

Version: V2 Last Updated: October 2025 Review Date: October 2026 Purpose This SOP establishes procedures for cleaning and maintaining in-store waste bins to ensure hygiene, prevent odours, and maintain health and safety standards. Scope Applies to all staff across all Little Coffee Bean Co locations. Equipment Required Waste bags (appropriate size) Cleaning brush Hot water Sanitiser solution Gloves Cloth Disinfectant spray Daily Cleaning Procedure Throughout Service Empty bins when 75% full Replace with fresh waste bag Wipe exterior with damp cloth Check for spillage around base End of Shift Empty all bins completely Remove and dispose of waste bag Rinse interior with hot water Scrub interior surfaces with brush Apply sanitiser solution Rinse thoroughly with hot water Wipe exterior with disinfectant cloth Dry completely Insert fresh waste bag Weekly Deep Clean Remove bin from location Rinse exterior thoroughly with hot water Scrub all surfaces including base and corners Apply sanitiser solution and let sit for 5 minutes Rinse multiple times until sanitiser smell is gone Dry completely Disinfect spray exterior Return to location with fresh bag Quality Checks No visible waste or residue No odours Exterior clean and dry Bag securely fitted No cracks or damage Safety Notes Always wear gloves when handling bins Ensure bins are emptied regularly to prevent overflow Report damaged bins immediately Be aware of sharp objects in waste Compliance Aligns with UK Food Standards Agency hygiene guidelines and Health & Safety at Work Act 1974.

Version: V2 Last Updated: October 2025 Review Date: October 2026 Purpose This SOP establishes procedures for cleaning and maintaining the coffee knock box to ensure hygiene and prevent pest infestations. Scope Applies to all barista staff across all Little Coffee Bean Co locations. Equipment Required Knock box Waste bin Cleaning brush Hot water Sanitiser solution Cloth Daily Cleaning Procedure Throughout Service Empty knock box when approximately 75% full Tap sides gently to dislodge remaining grounds Dispose of grounds in designated waste bin Wipe interior with damp cloth End of Shift Empty completely and dispose of all grounds Rinse interior with hot water Scrub interior with brush to remove residual grounds and oils Rinse thoroughly Wipe exterior with damp cloth Dry completely Store in designated clean area Weekly Deep Clean Soak knock box in hot water with sanitiser for 10 minutes Scrub all interior surfaces thoroughly Pay special attention to corners and seams Rinse multiple times with hot water Dry completely Inspect for cracks or damage Quality Checks No visible grounds or residue Interior clean and dry No odours No cracks or damage Safety Notes Ensure grounds are fully cooled before disposal Wear gloves when handling to avoid splinters Report damaged boxes immediately Compliance Aligns with UK Food Standards Agency pest control and hygiene guidelines.

Version: V2 Last Updated: October 2025 Review Date: October 2026 Purpose This SOP establishes procedures for cleaning and maintaining milk jugs (steaming pitchers) to ensure hygiene, prevent cross-contamination, and maintain equipment longevity. Scope Applies to all staff handling milk jugs across all Little Coffee Bean Co locations. Equipment Required Hot water Cleaning brush (soft-bristled) Milk jug cleaning cloth Sanitiser solution Drying cloth Inspection light Daily Cleaning Procedure During Service Rinse milk jug immediately after each use with hot water Use soft brush to remove dried milk from spout and interior Wipe exterior with damp cloth Store in designated clean area End of Shift Fill jug with hot water and add sanitiser solution Soak for 5 minutes Use brush to scrub interior walls, spout, and handle thoroughly Rinse under running hot water until no sanitiser smell remains Inspect for milk residue in spout (use light if needed) Dry completely with clean cloth Store upside down on clean rack Weekly Deep Clean Soak jug in hot water with sanitiser for 15 minutes Scrub all surfaces including underneath the spout Use pipe cleaner to clear spout opening Rinse thoroughly with hot water Dry and inspect for damage Quality Checks No visible milk residue Spout flows freely No cracks or dents Handle secure and intact Safety Notes Handle with care to avoid burns from hot water Never leave soaking jugs unattended Report damaged jugs immediately Compliance Aligns with UK Food Standards Agency hygiene guidelines and cross-contamination prevention protocols.

# 8.6 Pizza Oven Cleaning & Maintenance **Little Coffee Bean Co** **Version:** V2 **Date:** October 2025 **SOP Number:** 8.6 — ## Purpose To provide staff with clear procedures for daily cleaning, maintenance, and deep cleaning of pizza ovens, ensuring food safety, optimal performance, and equipment longevity. — ## Scope This SOP applies to all pizza ovens at Little Coffee Bean Co locations (mobile Tuk Tuks and fixed shops). — ## Equipment Required – Soft-bristled cleaning brush – Damp cloths and dry cloths – Pizza oven scraper or shovel – Ash removal container – Thermometer (for temperature verification) – Manufacturer’s manual — ## Daily Cleaning (End of Shift) ### 1. Remove Ash – Allow oven to cool slightly – Use pizza oven shovel or scraper to push ash to front – Carefully remove ash into ash container – Dispose of ash in appropriate waste ### 2. Wipe Interior – Use damp cloth to wipe down interior surfaces – Remove food residue and debris – Wipe from back to front – Repeat with dry cloth ### 3. Clean Oven Mouth – Use soft brush to remove debris from oven opening – Wipe edges with damp cloth – Dry with clean cloth ### 4. Clean Exterior – Wipe down exterior with damp cloth – Remove grease and soot – Dry with clean cloth – Check for damage ### 5. Check Temperature – Use thermometer to verify oven temperature – Should reach 250–300°C for pizza – Report temperature issues to management — ## Weekly Deep Clean (Sunday) ### 1. Deep Clean Interior – Ensure oven is off and cool – Use pizza oven scraper to remove stubborn buildup – Scrape all interior surfaces – Use soft brush to remove loose debris – Wipe with damp cloth – Dry completely ### 2. Deep Clean Oven Mouth – Use soft brush to clean opening thoroughly – Remove soot and debris – Wipe with damp cloth – Dry with clean cloth ### 3. Clean Exterior – Wipe down entire exterior with damp cloth – Remove grease, soot, and stains – Use soft brush for stubborn areas – Dry with clean cloth ### 4. Inspect Oven Structure – Check for cracks in interior or exterior – Look for loose bricks or tiles – Inspect door hinges (if applicable) – Report any damage to management ### 5. Check Temperature – Use thermometer to verify oven reaches correct temperature – Should reach 250–300°C for pizza – Report any temperature issues to management — ## Monthly Maintenance – Inspect all structural components for damage – Check door seals (if applicable) for wear – Verify thermometer accuracy – Inspect for signs of rust or corrosion – Test temperature controls – Check that oven heats evenly — ## Seasonal Deep Clean (Quarterly) ### 1. Full Interior Clean – Ensure oven is off and completely cool – Use scraper to remove all buildup – Brush out all loose debris – Wipe with damp cloth multiple times – Dry completely ### 2. Exterior Deep Clean – Wipe down entire exterior thoroughly – Use appropriate cleaner for exterior material – Dry with clean cloth – Polish if applicable ### 3. Comprehensive Inspection – Inspect all structural components – Check for cracks or damage – Verify all fasteners are tight – Test all controls – Report any issues to management — ## Troubleshooting | **Issue** | **Cause** | **Action** | |———–|———-|———–| | Won’t heat | Fuel issue or blockage | Check fuel, clear blockage | | Temperature too low | Buildup inside | Deep clean interior | | Temperature too high | Thermostat issue | Contact maintenance | | Visible cracks | Structural damage | Contact maintenance | | Door won’t close | Hinge damage | Contact maintenance | | Smoke inside | Blockage in chimney | Clear blockage | — ## Food Safety – Never use harsh chemicals inside oven – Ensure oven is cool before cleaning – Remove all ash and debris before cooking – Keep cleaning materials away from food prep areas – Wash hands after cleaning — ## Safety – Always allow oven to cool before cleaning – Never use water on extremely hot oven – Be careful of hot surfaces – Use appropriate tools for cleaning – Report any damage or malfunction immediately – Keep oven area clear of clutter — ## Responsibility – **All Staff:** Complete daily ash removal and wipe-down after use – **Shift Managers:** Oversee daily cleaning and complete weekly deep clean – **Store Manager:** Verify cleaning standards and arrange professional servicing – **Directors:** Review maintenance logs and budget for repairs — ## References – Pizza Oven Manufacturer Manual – Manufacturer Maintenance Guidelines – UK Food Standards Agency (FSA) Guidance