# 8.5 Flat Grill Cleaning & Maintenance **Little Coffee Bean Co** **Version:** V2 **Date:** October 2025 **SOP Number:** 8.5 — ## Purpose To provide staff with clear procedures for daily cleaning, maintenance, and deep cleaning of flat grills, ensuring food safety, optimal performance, and equipment longevity. — ## Scope This SOP applies to all flat grills at Little Coffee Bean Co locations (mobile Tuk Tuks and fixed shops). — ## Equipment Required – Soft-bristled cleaning brush – Damp cloths and dry cloths – Degreaser (food-safe) – Scraper (non-abrasive) – Oil (for conditioning griddle) – Thermometer (for temperature verification) – Manufacturer’s manual — ## Daily Cleaning (During & End of Shift) ### 1. Cool Down Griddle – Allow grill to cool slightly (still warm, not hot) – Never clean while extremely hot or cold – Ensure grill is switched off ### 2. Scrape Griddle – Use non-abrasive scraper to remove food residue – Scrape from back to front – Dispose of debris in appropriate waste – Repeat until griddle is clear ### 3. Wipe Griddle – Use damp cloth to wipe down entire griddle surface – Remove grease and residue – Wipe in one direction for even cleaning – Repeat with dry cloth ### 4. Clean Edges & Exterior – Use soft brush to remove crumbs from edges – Wipe exterior with damp cloth – Dry with clean cloth – Check for damage or wear ### 5. Empty Grease Trap – Remove grease trap (if applicable) – Empty grease into appropriate waste container – Rinse trap with hot water – Dry and replace — ## Weekly Deep Clean (Thursday) ### 1. Deep Clean Griddle Surface – Ensure grill is off and cool – Apply food-safe degreaser to griddle – Use soft brush to scrub away buildup – Use non-abrasive scraper for stubborn residue – Rinse thoroughly with damp cloth – Dry completely with clean cloth ### 2. Clean Grill Exterior – Wipe down entire exterior with damp cloth – Use degreaser for greasy areas – Dry with clean cloth – Polish if applicable ### 3. Inspect & Condition Griddle – Check griddle for damage or wear – Look for uneven heating areas – Apply thin layer of food-safe oil to griddle – Wipe excess oil with cloth – Heat grill briefly to distribute oil ### 4. Check Temperature – Use thermometer to verify heating temperature – Should reach 150–180°C for cooking – Report any temperature issues to management ### 5. Inspect Hinges & Seals – Check hinges for wear or damage – Inspect rubber seals for cracks – Ensure grill opens and closes smoothly – Report any issues to management — ## Monthly Maintenance – Inspect electrical cord for damage – Check all bolts and fasteners are tight – Verify thermostat accuracy with thermometer – Inspect for signs of rust or corrosion – Test temperature controls – Check that grill heats evenly — ## Troubleshooting | **Issue** | **Cause** | **Action** | |———–|———-|———–| | Uneven heating | Buildup on griddle | Deep clean griddle | | Grill won’t heat | Electrical issue | Check power, contact maintenance | | Griddle sticks | Insufficient oil | Apply food-safe oil | | Slow heating | Thermostat issue | Contact maintenance | | Visible rust | Moisture damage | Clean and dry, contact maintenance | — ## Food Safety – Never use harsh chemicals or abrasive materials – Ensure all cleaning products are food-safe – Do not submerge grill in water – Keep cleaning materials away from food prep areas – Wash hands after cleaning — ## Safety – Always ensure grill is off before cleaning – Allow grill to cool before deep cleaning – Be careful of hot surfaces during daily cleaning – Never use water on extremely hot griddle – Report any damage or malfunction immediately — ## Responsibility – **All Staff:** Complete daily 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 – Flat Grill Manufacturer Manual – Manufacturer Maintenance Guidelines – UK Food Standards Agency (FSA) Guidance
8.4 Fryer Cleaning & Maintenance
# 8.4 Fryer Cleaning & Maintenance **Little Coffee Bean Co** **Version:** V2 **Date:** October 2025 **SOP Number:** 8.4 — ## Purpose To provide staff with clear procedures for daily cleaning, maintenance, and deep cleaning of commercial fryers, ensuring food safety, optimal performance, and equipment longevity. — ## Scope This SOP applies to all commercial fryers at Little Coffee Bean Co locations (mobile Tuk Tuks and fixed shops). — ## Equipment Required – Soft-bristled cleaning brush – Damp cloths and dry cloths – Degreaser (food-safe) – Fryer oil (approved type) – Oil disposal container – Thermometer (for temperature verification) – Manufacturer’s manual — ## Daily Cleaning (During & End of Shift) ### 1. Empty Fryer Basket – Remove basket from fryer – Shake off excess oil back into fryer – Place basket on clean surface ### 2. Wipe Basket – Use damp cloth to wipe basket – Remove food residue and buildup – Dry with clean cloth – Inspect for damage ### 3. Skim Oil Surface – Use skimmer to remove food particles from oil surface – Dispose of particles in appropriate waste – Repeat until surface is clean ### 4. Wipe Exterior – Wipe down fryer exterior with damp cloth – Remove grease splatters – Dry with clean cloth – Check for damage ### 5. Check Oil Temperature – Use thermometer to verify oil temperature – Should maintain 160–190°C during service – Report temperature issues to management — ## Weekly Oil Change (Tuesday) ### 1. Allow Oil to Cool – Turn off fryer – Allow oil to cool to safe handling temperature (not hot) – Never dispose of hot oil ### 2. Drain Oil – Place large oil disposal container under drain valve – Open drain valve slowly – Allow all oil to drain completely – Close drain valve ### 3. Dispose of Used Oil – Pour cooled oil into appropriate waste container – Label container with date and type of oil – Store in designated area for disposal – Follow local environmental regulations ### 4. Clean Fryer Interior – Wipe interior surfaces with damp cloth – Use soft brush to remove buildup – Use food-safe degreaser for stubborn residue – Rinse thoroughly with damp cloth – Dry completely ### 5. Refill with Fresh Oil – Pour fresh, approved fryer oil into fryer – Fill to correct level (check manufacturer’s manual) – Ensure oil is at room temperature before heating – Heat fryer to operating temperature ### 6. Check Temperature – Verify oil reaches correct operating temperature – Use thermometer to confirm (160–190°C) – Report any temperature issues to management — ## Monthly Maintenance – Inspect heating element for damage – Check thermostat accuracy with thermometer – Verify drain valve operates smoothly – Inspect electrical cord for damage – Check all bolts and fasteners are tight – Inspect basket handle for cracks or wear – Test temperature controls — ## Deep Clean (Monthly) ### 1. Empty & Cool Fryer – Drain all oil (see Weekly Oil Change section) – Allow fryer to cool completely ### 2. Deep Clean Interior – Apply food-safe degreaser to interior surfaces – Use soft brush to scrub away buildup – Use non-abrasive scraper for stubborn residue – Rinse thoroughly with damp cloth – Dry completely ### 3. Clean Exterior – Wipe down entire exterior – Use degreaser for greasy areas – Dry with clean cloth – Polish stainless steel if applicable ### 4. Inspect Components – Check heating element for corrosion – Inspect drain valve for leaks – Check basket hinges for wear – Verify all seals are intact — ## Troubleshooting | **Issue** | **Cause** | **Action** | |———–|———-|———–| | Oil won’t heat | Heating element issue | Contact maintenance | | Temperature too low | Thermostat issue | Contact maintenance | | Oil smells burnt | Oil degraded | Change oil immediately | | Slow draining | Blocked drain | Clean drain valve | | Basket won’t lower | Mechanical issue | Contact maintenance | | Oil leaking | Seal damage | Contact maintenance | — ## Food Safety – Never mix different types of oil – Change oil regularly (minimum weekly) – Never reuse oil that smells burnt or looks very dark – Keep fryer temperature within safe range – Never leave fryer unattended while in use – Keep cleaning materials away from food prep areas — ## Safety – Always allow oil to cool before handling – Never pour hot oil down drain – Use appropriate containers for oil disposal – Wear appropriate protective equipment when handling hot oil – Report any damage or malfunction immediately – Keep fryer area clear of clutter — ## Responsibility – **All Staff:** Complete daily cleaning after use – **Shift Managers:** Oversee daily cleaning and complete weekly oil change – **Store Manager:** Verify cleaning standards and arrange professional servicing – **Directors:** Review maintenance logs and budget for repairs — ## References – Fryer Manufacturer Manual – Manufacturer Maintenance Guidelines – UK Food Standards Agency (FSA) Guidance – Environmental Regulations for Oil Disposal
8.3 Panini Grill Cleaning & Maintenance
# 8.3 Panini Grill Cleaning & Maintenance **Little Coffee Bean Co** **Version:** V2 **Date:** October 2025 **SOP Number:** 8.3 — ## Purpose To provide staff with clear procedures for daily cleaning, maintenance, and deep cleaning of panini grills, ensuring food safety, optimal performance, and equipment longevity. — ## Scope This SOP applies to all panini grills at Little Coffee Bean Co locations (mobile Tuk Tuks and fixed shops). — ## Equipment Required – Soft-bristled cleaning brush – Damp cloths and dry cloths – Degreaser (food-safe) – Scraper (non-abrasive) – Oil (for conditioning plates) – Thermometer (for temperature verification) – Manufacturer’s manual — ## Daily Cleaning (During & End of Shift) ### 1. Cool Down Plates – Allow grill to cool slightly (still warm, not hot) – Never clean while extremely hot or cold – Ensure grill is switched off ### 2. Wipe Plates – Use damp cloth to wipe down both upper and lower plates – Remove food residue and grease buildup – Wipe in one direction, not circular motions – Repeat with dry cloth ### 3. Clean Edges & Exterior – Use soft brush to remove crumbs from edges – Wipe exterior with damp cloth – Dry with clean cloth – Check for damage or wear ### 4. Empty Grease Trap – Remove grease trap (if applicable) – Empty grease into appropriate waste container – Rinse trap with hot water – Dry and replace — ## Weekly Deep Clean (Friday) ### 1. Deep Clean Heating Plates – Ensure grill is off and cool – Apply food-safe degreaser to plates – Use soft brush to scrub away buildup – Use non-abrasive scraper for stubborn residue – Rinse thoroughly with damp cloth – Dry completely with clean cloth ### 2. Clean Grill Exterior – Wipe down entire exterior with damp cloth – Use degreaser for greasy areas – Dry with clean cloth – Polish if applicable ### 3. Inspect & Condition Plates – Check plates for damage or wear – Look for uneven heating areas – Apply thin layer of food-safe oil to plates – Wipe excess oil with cloth – Heat grill briefly to distribute oil ### 4. Check Temperature – Use thermometer to verify heating temperature – Should reach 180–200°C for panini – Report any temperature issues to management ### 5. Inspect Hinges & Seals – Check hinges for wear or damage – Inspect rubber seals for cracks – Ensure grill opens and closes smoothly – Report any issues to management — ## Monthly Maintenance – Inspect electrical cord for damage – Check all bolts and fasteners are tight – Verify thermostat accuracy with thermometer – Inspect for signs of rust or corrosion – Test temperature controls – Check that grill heats evenly — ## Troubleshooting | **Issue** | **Cause** | **Action** | |———–|———-|———–| | Uneven heating | Buildup on plates | Deep clean plates | | Grill won’t heat | Electrical issue | Check power, contact maintenance | | Plates stick | Insufficient oil | Apply food-safe oil | | Slow heating | Thermostat issue | Contact maintenance | | Visible rust | Moisture damage | Clean and dry, contact maintenance | — ## Food Safety – Never use harsh chemicals or abrasive materials – Ensure all cleaning products are food-safe – Do not submerge grill in water – Keep cleaning materials away from food prep areas – Wash hands after cleaning — ## Safety – Always ensure grill is off before cleaning – Allow grill to cool before deep cleaning – Be careful of hot surfaces during daily cleaning – Never use water on extremely hot plates – Report any damage or malfunction immediately — ## Responsibility – **All Staff:** Complete daily 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 – Panini Grill Manufacturer Manual – Manufacturer Maintenance Guidelines – UK Food Standards Agency (FSA) Guidance
8.2 Coffee Machine Cleaning & Maintenance
# 8.2 Coffee Machine Cleaning & Maintenance **Little Coffee Bean Co** **Version:** V2 **Date:** October 2025 **SOP Number:** 8.2 — ## Purpose To provide staff with clear procedures for daily cleaning, maintenance, and deep cleaning of Frachino coffee machines, ensuring optimal performance, hygiene standards, and equipment longevity. — ## Scope This SOP applies to all Frachino coffee machines at Little Coffee Bean Co locations (mobile Tuk Tuks and fixed shops). — ## Equipment Required – Cleaning brushes (group head and portafilter) – Cleaning tablets (espresso machine cleaner) – Damp cloths and dry cloths – Descaling solution (approved for Frachino machines) – Blind basket (no holes) for backflushing – Thermometer (for temperature checks) – Manufacturer’s manual — ## Daily Cleaning (End of Shift) ### 1. Purge Group Heads – Insert blind basket (no holes) into portafilter – Lock into group head – Run water for 10 seconds – Stop and repeat 5 times – Remove any residual water and grounds ### 2. Clean Portafilters & Baskets – Remove grounds from portafilter – Rinse thoroughly under hot water – Use cleaning brush to remove buildup – Dry with clean cloth – Inspect for damage ### 3. Clean Group Head Screens – Use cleaning brush to remove grounds from screen – Backflush with water (5-10 seconds) – Repeat until water runs clear – Dry with cloth ### 4. Wipe Steam Wand – Immediately after steaming milk, wipe wand with damp cloth – Purge steam for 2-3 seconds to clear milk inside – Wipe again with dry cloth – Never allow milk to dry on wand ### 5. Empty Drip Tray – Remove and empty drip tray – Rinse and dry – Replace under group heads ### 6. Wipe Exterior – Wipe down machine exterior with damp cloth – Dry with clean cloth – Check for leaks or damage — ## Weekly Deep Clean (Saturday) ### 1. Soak Portafilters & Baskets – Fill container with hot water and cleaning tablet – Soak portafilters and baskets for 20 minutes – Scrub with brush to remove buildup – Rinse thoroughly under hot water – Dry completely ### 2. Deep Clean Group Heads – Insert blind basket into portafilter – Lock into group head – Add cleaning tablet to water – Run cleaning solution through for 10 seconds – Stop and repeat 5 times – Flush with clean water until clear – Repeat for all group heads ### 3. Clean Shower Screen – Remove shower screen from group head – Soak in hot water with cleaning tablet for 15 minutes – Scrub with brush – Rinse thoroughly – Dry and replace ### 4. Deep Clean Steam Wand – Soak tip in hot water with cleaning tablet for 10 minutes – Use small brush to clear milk buildup – Backflush with water – Rinse thoroughly – Dry completely ### 5. Descale Machine – Follow manufacturer’s descaling instructions – Use approved descaling solution – Run solution through group heads and steam wand – Flush thoroughly with fresh water (at least 2 liters) – Run water until no descaling solution smell remains ### 6. Check Temperature – Use thermometer to check water temperature – Should be 90–95°C – Report any temperature issues to management — ## Monthly Maintenance – Inspect all seals and gaskets for wear – Check for leaks around group heads – Verify pressure gauge reading (should be 9 bars) – Inspect portafilter handles for cracks – Check water filter cartridge and replace if needed – Inspect steam wand for damage — ## Troubleshooting | **Issue** | **Cause** | **Action** | |———–|———-|———–| | Slow flow | Blocked group head | Backflush and deep clean | | Leaking water | Worn seal | Contact maintenance | | No steam | Blocked steam wand | Soak and clean wand | | Temperature too low | Scale buildup | Descale machine | | Pressure too high | Pump issue | Contact maintenance | — ## Safety – Always ensure machine is off before cleaning – Allow machine to cool before handling hot components – Never use harsh chemicals not approved for espresso machines – Report any damage or malfunction immediately – Keep cleaning materials away from customer areas — ## Responsibility – **Baristas:** Complete daily cleaning after each shift – **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 – Frachino Coffee Machine Manual – Manufacturer Maintenance Guidelines – UK Food Standards Agency (FSA) Guidance
8.1 Cleaning Schedule
# 8.1 Cleaning Schedule **Little Coffee Bean Co** **Version:** V2 **Date:** October 2025 **SOP Number:** 8.1 — ## Purpose To establish a standardised weekly cleaning and maintenance schedule for all Little Coffee Bean Co locations, ensuring consistent hygiene standards, equipment longevity, and compliance with UK Food Standards Agency (FSA) requirements. — ## Scope This schedule applies to all Little Coffee Bean Co locations (mobile Tuk Tuks and fixed shops). Each location manager must adapt this schedule based on local conditions, equipment availability, and operational hours. — ## Weekly Cleaning Schedule Overview | **Task** | **Mon** | **Tue** | **Wed** | **Thu** | **Fri** | **Sat** | **Sun** | |———-|——–|——–|——–|——–|——–|——–|——–| | Deep clean worktops & behind machines | ✓ | | | | | | | | Clean inside/outside fridges | | ✓ | | | | | | | Check stock for expired items | | | ✓ | | | | | | Deep clean grill | | | | ✓ | | | | | Deep clean panini machine | | | | | ✓ | | | | Deep clean coffee machine | | | | | | ✓ | | | Deep clean pizza oven | | | | | | | ✓ | | Clean inside/outside cupboards | | | | | ✓ | | | | Fryer oil change | | ✓ | | | | | | | Sweep & mop floor | ✓ | ✓ | ✓ | ✓ | ✓ | ✓ | ✓ | | Empty bins | ✓ | ✓ | ✓ | ✓ | ✓ | ✓ | ✓ | | Litter pick (external) | ✓ | ✓ | ✓ | ✓ | ✓ | ✓ | ✓ | | Audit SFBB file & clipboards | | | ✓ | | | | | | Count safe | | | | ✓ | | | | | Clean windows | | | | | | ✓ | | | Order stock for week ahead | | | | | | | ✓ | | Full stock check & reorder | | | | | | | ✓ | — ## Daily Tasks (All Days) – Sweep and mop floor – Empty bins – Litter pick (external areas) – Wipe down counters and tills – Clean customer-facing surfaces — ## Weekly Deep Clean Tasks ### Monday: Worktops & Behind Machines – Deep clean all worktops – Move equipment and clean behind/under all machines – Clean baseboards and skirting boards – Wipe down all walls in food prep area ### Tuesday: Fridges & Fryer Oil – Remove all stock from fridges – Clean inside and outside of all fridges – Check temperature logs – Change fryer oil (if applicable) ### Wednesday: Stock Check & SFBB Audit – Check all stock for expired items in fridges, freezers, displays, and cupboards – Remove and dispose of expired items – Audit SFBB file and clipboards for missing information – Review cleaning logs and temperature records ### Thursday: Grill & Safe Count – Deep clean grill (remove grease buildup) – Degrease all surfaces – Count safe and reconcile cash ### Friday: Panini Machine & Cupboards – Deep clean panini machine (remove food residue) – Clean heating plates thoroughly – Clean inside and outside of all cupboards – Organize stock neatly ### Saturday: Coffee Machine & Windows – Deep clean coffee machine (see SOP 8.2) – Clean windows inside and outside – Polish glass and mirrors – Clean entrance area thoroughly ### Sunday: Pizza Oven & Stock Order – Deep clean pizza oven inside and top – Remove ash and debris – Order stock for week ahead – Full stock check and record low items — ## Cleaning Standards – All surfaces must be visibly clean and free of grease, food residue, and debris – All equipment must be cleaned according to manufacturer guidelines – All cleaning must follow food safety protocols – Cleaning records must be completed and filed – Any damage or maintenance issues must be reported immediately — ## Responsibility – **All Staff:** Complete daily tasks – **Shift Managers:** Oversee daily cleaning and complete weekly deep cleans – **Store Manager:** Verify cleaning standards and audit weekly tasks – **Directors:** Review cleaning logs monthly and address any compliance issues — ## References – UK Food Standards Agency (FSA) Guidance – Safer Food Better Business Pack (SFBB) – Equipment Manufacturer Guidelines
3.3 Food Allergy or Intolerance Sign
# 3.3 Food Allergy or Intolerance Sign **Little Coffee Bean Co** **Version:** V2 **Date:** October 2025 **SOP Number:** 3.3 — ## Purpose To provide a standardised sign that informs customers how to access allergen information at Little Coffee Bean Co locations. — ## Sign Content The following sign should be displayed prominently at all Little Coffee Bean Co locations (mobile Tuk Tuks and fixed shops): — ### **DO YOU HAVE A FOOD ALLERGY OR INTOLERANCE?** **Please inform a member of staff before ordering.** We take allergies seriously and want to help keep you safe. Our staff can provide detailed allergen information for all menu items. **Please ask about:** – Ingredients in any item – Potential cross-contamination risks – Allergen-free preparation options **The 14 Major Allergens We May Use:** Cereals (Gluten) • Crustaceans • Eggs • Fish • Peanuts • Tree Nuts • Milk • Molluscs • Mustard • Celery • Sesame • Sulphites • Lupin **If you experience an allergic reaction, please inform staff immediately.** — ## Display Requirements – **Location:** Prominently displayed at point of order (counter, till area, or menu board) – **Size:** A4 or larger for visibility – **Format:** Laminated or protected to withstand moisture and handling – **Frequency:** At least one sign per location; multiple signs recommended for busy areas – **Language:** English (Welsh version available if required) – **Updates:** Review and replace annually or when allergen information changes — ## Alternative Approaches If a physical sign is not suitable (e.g., very small mobile unit), staff must: – Verbally inform all customers about allergen procedures – Provide written allergen information upon request – Display allergen information on menus or information packs – Ensure at least one staff member is present to discuss allergies — ## Complementary Materials This sign should be supported by: – Detailed allergen information on menus – Staff training on allergen communication – Product specification sheets with allergen details – Clear procedures for allergen-free preparation — ## References – UK Food Standards Agency (FSA) Allergen Guidance – Natasha’s Law Compliance – Food Business Operator Best Practice
3.2 Be Allergy Aware & Save a Life Factsheet
# 3.2 Be Allergy Aware & Save a Life Factsheet **Little Coffee Bean Co** **Version:** V2 **Date:** October 2025 **SOP Number:** 3.2 — ## Purpose To educate staff on the serious nature of food allergies and provide practical guidance on how to prevent allergic reactions in customers. — ## Why Allergen Management Matters Food allergies can cause severe, life-threatening reactions. Even small amounts of an allergen can trigger anaphylaxis in some individuals. Staff awareness and careful allergen management can save lives. — ## The 14 Major Allergens All Little Coffee Bean Co staff must be familiar with these allergens: **Cereals (Gluten)** | **Crustaceans** | **Eggs** | **Fish** **Peanuts** | **Tree Nuts** | **Milk** | **Molluscs** **Mustard** | **Celery** | **Sesame** | **Sulphites** **Lupin** | **Molluscs** — ## Best Practice for Allergen Safety ### Before Service – Check all ingredients for allergen declarations – Ensure allergen information is visible and accessible – Review menu items and their allergen content – Prepare allergen-free items separately ### During Service – **Always ask customers:** “Do you have any allergies or intolerances?” – Listen carefully to customer responses – Inform customers of potential cross-contamination risks – Prepare food with care, following segregation procedures – Never assume an allergen is not present ### After Service – Clean all surfaces, utensils, and equipment thoroughly – Dispose of allergen-containing waste safely – Update records if allergen-related issues occur — ## Recognising an Allergic Reaction **Mild symptoms:** – Itching or tingling in the mouth – Mild swelling of lips, mouth, or throat – Skin rash or hives **Severe symptoms (Anaphylaxis):** – Difficulty breathing or shortness of breath – Swelling of face, lips, or throat – Dizziness or confusion – Collapse or loss of consciousness — ## In Case of a Suspected Allergic Reaction 1. **Call 999 immediately** 2. If the customer has an EpiPen, help them use it if they request assistance 3. Keep the customer calm and lying down (unless vomiting) 4. Do not move the customer unnecessarily 5. Stay with the customer until emergency services arrive 6. Report the incident to management immediately 7. Complete an incident report form — ## Key Messages ✓ **Take all allergy concerns seriously** ✓ **Ask every customer about allergies** ✓ **Prevent cross-contamination** ✓ **Communicate clearly about allergen risks** ✓ **Know how to respond to emergencies** — ## References – UK Food Standards Agency (FSA) – Anaphylaxis Campaign – NHS Allergy Information
3.1 Allergen Checklist for Food Businesses
# 3.1 Allergen Checklist for Food Businesses **Little Coffee Bean Co** **Version:** V2 **Date:** October 2025 **SOP Number:** 3.1 — ## Purpose To provide staff with a practical checklist for managing allergens effectively in food preparation and service, ensuring customer safety and compliance with UK Food Standards Agency (FSA) requirements. — ## Scope This checklist applies to all Little Coffee Bean Co locations (mobile Tuk Tuks and fixed shops) and all staff involved in food preparation, service, and allergen communication. — ## Allergen Checklist ### Menu Planning & Ingredient Recording – [ ] All menu items have been reviewed for allergen content – [ ] Allergen information is recorded on product specification sheets – [ ] Ingredients are kept in original or clearly labelled containers – [ ] Recipes include allergen ingredient information – [ ] Allergen information is up to date and reviewed regularly – [ ] Staff are aware of recipe changes and updated allergen information ### Food Preparation & Cross-Contamination Prevention – [ ] Separate preparation areas are designated for allergen-free items where possible – [ ] Dedicated utensils, chopping boards, and equipment are used for allergen-free preparation – [ ] Cleaning procedures between allergen-containing and allergen-free items are followed – [ ] Staff wash hands thoroughly before handling allergen-free items – [ ] Allergen-containing ingredients are stored separately and clearly labelled – [ ] Time and space segregation is used to prevent cross-contamination ### Customer Communication – [ ] Allergen information is displayed on menus or information packs – [ ] Staff are trained to discuss allergens with customers – [ ] Customers are asked about allergies/intolerances before ordering – [ ] Written allergen information is available at point of sale – [ ] Staff understand free-from, gluten-free, and vegan claims and their limitations – [ ] Customers are informed of cross-contamination risks where applicable ### Staff Training & Competency – [ ] All staff have completed food allergen training – [ ] Staff understand the 14 major allergens – [ ] Staff know how to identify allergen-containing ingredients – [ ] Staff understand cross-contamination risks – [ ] Staff are trained on customer communication regarding allergies – [ ] Training is refreshed annually or when procedures change ### Documentation & Records – [ ] Allergen ingredient templates are completed for all menu items – [ ] Records are kept of staff allergen training – [ ] Incident reports are completed if allergen-related issues occur – [ ] Supplier information includes allergen declarations – [ ] Allergen information is reviewed and updated regularly — ## The 14 Major Allergens (UK Requirements) 1. Cereals containing gluten (wheat, barley, oats, rye) 2. Crustaceans 3. Eggs 4. Fish 5. Peanuts 6. Tree nuts (almonds, hazelnuts, walnuts, cashews, pecans, pistachios, Brazil nuts, macadamia nuts) 7. Milk 8. Molluscs 9. Mustard 10. Celery 11. Sesame 12. Sulphites 13. Lupin 14. Molluscs — ## Key Responsibilities – **All Staff:** Follow allergen procedures, communicate with customers, maintain cleanliness – **Managers:** Ensure training is current, oversee allergen procedures, investigate incidents – **Directors:** Review allergen policies, ensure compliance, allocate resources — ## References – UK Food Standards Agency (FSA) Allergen Guidance – Natasha’s Law (Food Information Regulations 2014) – Food Business Operator Responsibilities
7.4 Pizza Preparation SOP
SOP Number: 7.4 Version: V2 Date: October 2025 Category: Food Preparation Overview Pizza dough is prepared fresh using traditional methods. This recipe makes 10 dough balls and can be doubled for larger batches. Dough balls can be refrigerated for up to 7 days. Equipment Required Large mixing bowl Lightly floured surface Cling film Plastic wrap Proving tubs (optional) Warm water Date labels Airtight containers or plastic wrap Ingredients (Makes 10 dough balls) 480g (17oz) warm water (40-50°C) 7g instant dried yeast 750g plain flour 1 tablespoon salt 1½ tablespoons olive oil 100g (3.5oz) semolina or rice flour for dusting Note: Double the mixture to double the amount of dough Pizza Dough Preparation Method Step 1: Activate Yeast Place 3 heaped tablespoons flour into a bowl Whisk into warm water Once whisked, add the yeast and whisk again Leave in a warm place for around 5 minutes until the mixture is frothy Step 2: Mix Dough In a large bowl, add half the flour plus the yeast mixture Mix well Add the salt and remaining flour to the mix Turn out onto a lightly floured surface Knead for 8-10 minutes Step 3: First Prove Drizzle the bottom of the bowl with olive oil Place the dough ball back in the bowl Drizzle oil on top Cover the bowl with cling film Leave in a warm place for 20-30 minutes, or until the dough has doubled in size (whichever comes first) Alternative Proving Method: Put warm water in an empty proving tub Put the dough in another proving tub Sit the dough proving tub over the proving tub filled with water Leave until dough doubles in size Step 4: Shape Dough Balls Divide the bulk-proofed dough into 10 x 125g balls Ball up the dough, ensuring the tops of the balls are smooth Brush with olive oil or warm water Cover with plastic wrap Leave somewhere warm for 15-20 minutes, or until doubled in size Storage Method: Cover dough balls with plastic wrap or cling film Apply date label Refrigerate for up to 7 days Remove from fridge 30 minutes before use to allow dough to come to room temperature Quality Control Check water temperature is 40-50°C (not too hot, which will kill yeast) Verify yeast mixture becomes frothy (indicates yeast is active) Ensure dough is smooth and well-kneaded Check dough has doubled in size during proving stages Verify dough balls are uniform in size Check date labels before use References UK Food Standards Agency Guidelines Traditional Pizza Dough Methods
7.3 Soup Preparation SOP
SOP Number: 7.3 Version: V2 Date: October 2025 Category: Food Preparation Overview Soup is prepared fresh each day using Bachelors soup mix powder. The preparation method ensures smooth, well-mixed soup ready for service. Equipment Required Large mixing bowl Microwave Whisk Buffalo soup kettle Metal soup containers Cling film Date labels Airtight containers Daily Soup Preparation Ingredients (per batch): 150 grams soup mix powder 1 liter (1000mls) hot water from boiler 1.2 liters (1200mls) cold tap water Method: Add 150 grams of soup mix powder to a large bowl Add 1 liter of hot water from the boiler Mix into a smooth paste Add 1.2 liters of cold tap water Mix thoroughly Place bowl in microwave for 5 minutes on full power Remove bowl and whisk thoroughly Place bowl in microwave for a further 5 minutes on full power Remove bowl and whisk thoroughly Add soup mixture to Buffalo soup kettle Turn Buffalo soup kettle on to number 5 Ready for service Leftover Storage Method: Remove soup from Buffalo kettle 1 hour prior to closing Allow to cool at ambient temperature (do not refrigerate hot soup) Once cooled, transfer to either: Metal soup container with cling film cover, or Clean airtight container Apply date label Store in fridge Use within 24 hours Reheating Stored Soup Method: Add soup mixture to Buffalo soup kettle Turn Buffalo soup kettle on to number 10 for 20 minutes Stir every 5 minutes After 20 minutes, turn Buffalo soup kettle on to number 5 Ready for service Soup Products Used Vegetable Soup – Bachelors Supplier: Booker Storage: Keep pack tightly sealed Store in cool, dry place Use within 2 months of opening Allergens: Contains: Cereals containing Gluten, Barley May contain: Celery, Egg, Milk Dietary Information: Suitable for Vegetarians NOT suitable for Vegans Ingredients: Modified Maize Starch, Palm Oil, Wheat Flour (with added Calcium, Iron, Niacin, Thiamin), Dried Glucose Syrup, Dried Vegetables (10%) (Peas, Carrot, Cauliflower, Leek), Salt, Onion Powder, Flavourings, Garlic Powder, Sugar, Yeast Extract Powder (contains Barley), Emulsifier (Mono- and Diacetyltartaric Acid Esters of Mono- and Diglycerides of Fatty Acids), Stabiliser (Dipotassium Phosphate), Ground Turmeric, Spinach Powder, Vitamin A, Vitamin D Tomato Soup – Bachelors Supplier: Booker Storage: Keep pack tightly sealed Store in cool, dry place Use within 2 months of opening Allergens: Contains: Cereals containing Gluten, Barley May contain: Celery, Egg, Milk Dietary Information: Suitable for Vegetarians NOT suitable for Vegans Ingredients: Modified Maize Starch, Tomato Powder (27%), Sugar, Wheat Flour (with Added Calcium, Iron, Niacin, Thiamin), Salt, Palm Oil, Dried Glucose Syrup, Flavourings (contain Barley), Onion Powder, Emulsifier (Mono- and Diacetyltartaric Acid Esters of Mono- and Diglycerides of Fatty Acids), Stabiliser (Dipotassium Phosphate), Acid (Citric Acid), Vitamin A, Vitamin D Quality Control Check soup consistency before service Verify temperature is hot enough for service Ensure all lumps are dissolved Check date labels on stored soup Discard any soup older than 24 hours References Bachelors Soup Manufacturer Information UK Food Standards Agency Guidelines Booker Supplier Details