Version: V2 Last Updated: October 2025 Category: Cold Drinks Preparation Purpose This SOP provides clear, step-by-step instructions for preparing consistent, high-quality milkshakes in a variety of flavours that meet Little Coffee Bean Co standards. Scope This procedure applies to all staff preparing milkshakes at all Little Coffee Bean Co locations (mobile and fixed). Equipment Required Blender Measuring cups/scoops Milkshake cup (standard serving size) Lid Straw Piping bag or squeeze bottle (for syrup lining) Spoon (for whipped cream application) Ingredients (Per Milkshake) Base Ingredients: 1 scoop vanilla ice cream 3 ice cubes Milk (to fill blender to appropriate level) Flavour syrup (as per recipe) Toppings: Squirty cream Flavour syrup (for topping) Optional garnishes (chocolate flakes, biscuits, etc.) Milkshake Flavour Recipes Strawberry Milkshake Ingredients: 1 scoop vanilla ice cream 3 ice cubes 1 pump strawberry syrup Milk Squirty cream (topping) Strawberry syrup (topping) Method: Add vanilla ice cream, ice cubes, strawberry syrup, and milk to blender Blend for 20 seconds until smooth Line the inside of a cup with strawberry syrup Pour milkshake into cup Apply lid Add squirty cream through the lid opening Add strawberry syrup to the top Insert straw Serve immediately Oreo Milkshake Ingredients: 1 scoop Oreo biscuits 1 scoop vanilla ice cream 3 ice cubes Milk Chocolate syrup (for lining) Squirty cream (topping) Chocolate syrup (topping) Method: Add Oreo biscuits, vanilla ice cream, ice cubes, and milk to blender Blend for 20 seconds until smooth Line the inside of a cup with chocolate syrup Pour milkshake into cup Apply lid Add squirty cream through the lid opening Add chocolate syrup to the top Insert straw Serve immediately Chocolate Milkshake Ingredients: 1 chocolate flake 1 scoop vanilla ice cream 3 ice cubes Milk Chocolate syrup (for lining) Squirty cream (topping) Chocolate syrup (topping) Method: Add chocolate flake, vanilla ice cream, ice cubes, and milk to blender Blend for 20 seconds until smooth Line the inside of a cup with chocolate syrup Pour milkshake into cup Apply lid Add squirty cream through the lid opening Add chocolate syrup to the top Insert straw Serve immediately Biscoff Milkshake Ingredients: 3 Biscoff biscuits 1 scoop vanilla ice cream 3 ice cubes 1 teaspoon Biscoff spread/syrup Milk Squirty cream (topping) Biscoff syrup (topping) Method: Add Biscoff biscuits, vanilla ice cream, ice cubes, Biscoff spread, and milk to blender Blend for 20 seconds until smooth Line the inside of a cup with Biscoff syrup Pour milkshake into cup Apply lid Add squirty cream through the lid opening Add Biscoff syrup to the top Insert straw Serve immediately Quality Control Blending time should be consistent (20 seconds) to achieve smooth texture Ice cream scoop should be consistent across all milkshakes Syrup lining should be applied evenly inside the cup Squirty cream should be applied generously but neatly Milkshake should be served immediately after preparation Cup should be sealed properly to prevent spillage Allergen Information Common Allergens: Milk, tree nuts (Biscoff), gluten (biscuits) Vegan: Not available (contains dairy ice cream and milk) Customization: Always confirm customer allergies before preparation Cross-Contamination: Use separate scoops and utensils for different flavours to prevent cross-contamination Notes Always use fresh ingredients and check expiry dates before use Consistency is key—ensure all staff follow portion sizes and blending times exactly Refer to the Allergen Checklist for Food Businesses if customers have specific dietary requirements Clean blender thoroughly between each milkshake to prevent flavour contamination Store ice cream at the correct temperature (−18°C or below) References Little Coffee Bean Co Brand Standards Blender Operating Manual Allergen Checklist for Food Businesses Food Storage & Temperature Control SOP Document Owner: Little Coffee Bean Co Operations Review Date: October 2026

Version: V2 Last Updated: October 2025 Category: Cold Drinks Preparation Purpose This SOP provides clear, step-by-step instructions for preparing a consistent, high-quality Iced Latte that meets Little Coffee Bean Co standards. Scope This procedure applies to all staff preparing Iced Latte at all Little Coffee Bean Co locations (mobile and fixed). Equipment Required Espresso machine Double shot basket Plastic cup (13oz) Ice cubes Lid Milk jug (for pouring) Ingredients Double espresso shot Milk (dairy or alternative: oat, almond, soya) Ice cubes Syrup (optional, as per customer request) Preparation Steps Step 1: Pull Double Espresso Shot Insert double shot basket into the espresso machine Pull a full double shot of espresso Ensure consistent extraction time (approximately 25–30 seconds) Step 2: Prepare Cup with Ice Select a clean 13oz plastic cup Fill the cup to the top with ice cubes Step 3: Add Syrup (If Requested) If the customer has requested syrup, add two pumps of syrup at this point Stir gently to distribute Step 4: Add Milk Take milk (dairy or alternative) and fill the cup ¾ full There should be approximately one inch of room at the top of the cup Step 5: Pour Espresso Over Milk Pour the double espresso shot over the milk When pouring, aim for an ice cube to prevent excessive mixing and maintain the layered effect Step 6: Seal and Serve Place a lid on the cup Serve immediately to the customer Quality Control Espresso shot should be extracted consistently (25–30 seconds) Milk should fill the cup to approximately ¾ full, leaving room for the espresso Drink should be served immediately after preparation Cup should be sealed properly to prevent spillage Layering effect should be visible when poured correctly Allergen Information Allergens: Milk (or alternative allergens if non-dairy milk is used—refer to allergen checklist) Vegan: Yes (if using plant-based milk alternative) Customization: Can be made with dairy or alternative milk; always confirm customer preference Notes Always aim for an ice cube when pouring espresso to maintain the layered presentation Consistency is key—ensure all staff follow this procedure exactly Refer to the Allergen Checklist for Food Businesses if customers have specific dietary requirements Ensure milk is stored at the correct temperature (4°C or below) References Little Coffee Bean Co Brand Standards Espresso Machine Operating Manual Allergen Checklist for Food Businesses Food Storage & Temperature Control SOP Document Owner: Little Coffee Bean Co Operations Review Date: October 2026

Version: V2 Last Updated: October 2025 Category: Cold Drinks Preparation Purpose This SOP provides clear, step-by-step instructions for preparing a consistent, high-quality Iced Coffee that meets Little Coffee Bean Co standards. Scope This procedure applies to all staff preparing Iced Coffee at all Little Coffee Bean Co locations (mobile and fixed). Equipment Required Espresso machine Double shot basket Plastic cup (13oz) Ice cubes Lid Measuring jug (optional, for water) Ingredients Double espresso shot Cold water (if applicable) Ice cubes Preparation Steps Step 1: Pull Double Espresso Shot Insert double shot basket into the espresso machine Pull a full double shot of espresso Ensure consistent extraction time (approximately 25–30 seconds) Step 2: Prepare Cup with Ice Select a clean 13oz plastic cup Fill the cup to the top with ice cubes Step 3: Add Syrup (If Requested) If the customer has requested syrup, add two pumps of syrup at this point Stir gently to distribute Step 4: Pour Espresso Over Ice Pour the double espresso shot over the ice When pouring, aim for an ice cube to prevent excessive mixing and maintain temperature Step 5: Add Water (Optional) Top up with cold water if the customer prefers a longer drink Stir gently to combine Step 6: Seal and Serve Place a lid on the cup Serve immediately to the customer Quality Control Espresso shot should be extracted consistently (25–30 seconds) Ice should remain intact and not dilute the drink excessively Drink should be served immediately after preparation Cup should be sealed properly to prevent spillage Allergen Information Allergens: None (unless syrup contains allergens—refer to allergen checklist) Vegan: Yes (no animal products) Notes Always aim for an ice cube when pouring espresso to maintain temperature and prevent over-mixing Consistency is key—ensure all staff follow this procedure exactly Refer to the Allergen Checklist for Food Businesses if customers have specific dietary requirements References Little Coffee Bean Co Brand Standards Espresso Machine Operating Manual Allergen Checklist for Food Businesses Document Owner: Little Coffee Bean Co Operations Review Date: October 2026

# 2.9 Staff Training & Competency Checks **Version:** V2 **Last Updated:** 27 October 2025 **Status:** Published **Reference:** Food Standards Agency Guidelines, Health & Safety at Work Act 1974 — ## Purpose This SOP establishes procedures for staff training and competency assessment to ensure all employees have the knowledge and skills to perform their roles safely, maintain food safety standards, and deliver consistent quality across all Little Coffee Bean Co locations. — ## Scope This procedure applies to all staff members at mobile Tuk Tuks and fixed shop locations, including new hires, existing staff, and managers. — ## Training Requirements ### Initial Induction Training **All new staff must complete:** – Company orientation (policies, procedures, expectations) – Food safety and hygiene training – Allergen awareness training – Health and safety induction – Equipment operation and safety – Customer service standards – Role-specific training (barista, food prep, etc.) **Timeline:** Complete within first 2 weeks of employment **Delivery:** In-house training by manager or senior team member ### Ongoing Training **Annual requirements:** – Food hygiene refresher training – Allergen awareness refresher – Health and safety updates – New procedure training (if applicable) – Customer service refresher **As needed:** – Equipment operation updates – New product training – Procedure changes – Corrective training (following performance issues) — ## Barista Training & Competency ### Barista Training Program **Module 1: Coffee Knowledge** – Coffee bean varieties and origins – Roasting levels and flavor profiles – Grind sizes and consistency – Water temperature and pressure – Espresso extraction basics **Module 2: Equipment Operation** – Coffee machine operation and safety – Grinder operation and maintenance – Milk frother operation – Cleaning and maintenance procedures – Troubleshooting common issues **Module 3: Drink Preparation** – Espresso pulling technique – Milk steaming and frothing – Pouring and latte art basics – Consistency and quality standards – Speed and efficiency **Module 4: Customer Service** – Customer interaction and communication – Order accuracy and attention to detail – Problem-solving and complaints handling – Upselling and product knowledge – Allergen communication ### Hands-On Practice – Minimum 40 hours supervised practice – Daily feedback from trainers – Progressive independence (supervised → assisted → independent) – Practice on all drink types – Quality consistency checks — ## Competency Assessment ### Monthly Competency Checks (First 3 Months) **Assessment areas:** – Drink quality and consistency – Speed and efficiency – Customer service – Food safety compliance – Equipment operation – Cleanliness and hygiene **Method:** Observation by manager or senior team member **Pass criteria:** Meets standards in all areas **If failed:** Additional training and reassessment within 2 weeks ### Six-Monthly Competency Checks (Ongoing) **Assessment frequency:** Every 6 months for all staff **Assessment method:** – Observation during service – Drink quality evaluation – Customer feedback review – Procedure compliance check – Mystery shopper evaluation (quarterly) **Performance rating:** – Exceeds standards – Meets standards – Partially meets standards – Does not meet standards **If “Partially meets” or “Does not meet”:** – Identify specific areas for improvement – Provide additional training – Set improvement targets – Reassess within 4 weeks ### Mystery Shopper Evaluations **Frequency:** Quarterly (minimum) **Evaluation criteria:** – Drink quality and accuracy – Customer service and friendliness – Order accuracy – Cleanliness and presentation – Allergen communication – Payment processing **Feedback:** Results shared with staff and manager **Action:** Performance improvement plan if scores below standard — ## Competency Records ### Documentation Maintain records for each staff member including: – Training completion dates – Assessment scores – Areas of strength – Areas for improvement – Corrective actions taken – Reassessment results – Manager sign-off ### Retention – Keep records for duration of employment plus 3 years – Store securely and confidentially – Update records after each assessment — ## Performance Improvement Plans ### When Required Performance improvement plans are implemented when staff: – Fail competency assessment – Receive below-standard mystery shopper scores – Have customer complaints – Fail to follow procedures – Do not meet quality standards ### Plan Components 1. **Specific issues identified** 2. **Training or support provided** 3. **Clear improvement targets** 4. **Timeline for improvement (typically 4 weeks)** 5. **Reassessment date** 6. **Consequences of non-improvement** ### Monitoring – Weekly check-ins with manager – Observation and feedback – Documentation of progress – Reassessment at end of plan period — ## Compliance & References – Food Standards Agency (FSA) Guidelines – Health & Safety at Work Act 1974 – Food Hygiene Regulations 2006 – ACAS Employment Guidelines – Company Training Standards — ## Responsibility – **Managers:** Deliver training, conduct assessments, maintain records, implement improvement plans – **Staff:** Participate in training, complete assessments, maintain standards – **Head office:** Oversee training program, provide resources, review trends — ## Review Date This SOP will be reviewed annually or when procedures change.

# 2.8 Incident Reporting & Investigation **Version:** V2 **Last Updated:** 27 October 2025 **Status:** Published **Reference:** RIDDOR 2013, Health & Safety at Work Act 1974, HSE Guidelines — ## Purpose This SOP establishes procedures for reporting, recording, and investigating incidents, accidents, and near-misses across all Little Coffee Bean Co locations to ensure compliance with RIDDOR regulations and maintain a safe working environment. — ## Scope This procedure applies to all staff members and managers at mobile Tuk Tuks and fixed shop locations. It covers all incidents, accidents, injuries, near-misses, and hazardous situations. — ## What Must Be Reported ### Reportable Injuries (RIDDOR) **Report to HSE immediately if:** – Death occurs – Serious injury occurs (fractures, loss of consciousness, hospitalization) – Occupational disease is diagnosed – Loss of working time exceeds 7 days **Serious injury includes:** – Fractures (excluding fingers/toes) – Dislocations – Loss of consciousness – Chemical or thermal burns – Serious lacerations or puncture wounds – Eye injuries with vision loss ### Non-Reportable But Must Record – Minor cuts and bruises – Minor burns – Sprains and strains (if less than 7 days off work) – Near-misses with potential for serious injury – Hazardous situations or unsafe practices — ## Incident Reporting Procedure ### Immediate Actions (At Time of Incident) 1. **Ensure safety:** – Stop work if necessary – Provide first aid if trained – Call emergency services (999) for serious injuries – Evacuate area if hazard persists 2. **Inform management:** – Notify manager or duty supervisor immediately – Provide brief details of what happened – Identify any witnesses 3. **Secure the scene:** – Do not move equipment or materials unless necessary – Prevent others from entering affected area – Preserve evidence for investigation ### Formal Reporting (Within 24 Hours) **Complete incident report form including:** – Date, time, and location of incident – Name and role of person(s) involved – Detailed description of what happened – Injuries sustained (if any) – Witnesses’ names and contact details – Immediate actions taken – Any equipment/materials involved – Root cause (if apparent) – Corrective actions needed **Report to:** – Store manager or duty supervisor – Head office via incident reporting system – HSE (if RIDDOR reportable) ### RIDDOR Reporting (Serious Injuries Only) **Report to HSE within 15 days:** – Online: www.hse.gov.uk/riddor – Phone: 0300 003 1647 – Email: riddor@hse.gov.uk **Information required:** – Injured person’s details – Employer details – Date and time of incident – Location – Description of incident – Nature of injury – Occupation of injured person — ## Investigation Procedure ### Investigation Timeline – **Immediate:** Secure scene, provide first aid, inform management – **Within 24 hours:** Complete incident report, begin investigation – **Within 5 working days:** Complete investigation, identify root causes – **Within 10 working days:** Implement corrective actions ### Investigation Steps 1. **Gather information:** – Interview injured person (if able) – Interview witnesses separately – Photograph scene and equipment – Collect any relevant documents 2. **Identify root causes:** – What was the direct cause? – What underlying factors contributed? – Were procedures followed? – Was equipment faulty? – Was training adequate? 3. **Determine corrective actions:** – Immediate actions to prevent recurrence – Long-term preventive measures – Training or procedure updates needed – Equipment repairs or replacement 4. **Document findings:** – Complete investigation report – Attach supporting evidence – Assign responsibility for actions – Set completion dates ### Investigation Report Contents – Summary of incident – Injuries sustained – Witness statements – Root cause analysis – Contributing factors – Corrective actions – Responsibility assignments – Follow-up dates – Lessons learned — ## Record Keeping ### Documentation Required – Incident report forms – Investigation reports – Witness statements – Photographs/evidence – Medical records (if applicable) – Corrective action records – Follow-up inspection records ### Retention Period – Keep all incident records for minimum 3 years – RIDDOR reports: Keep for 3 years from date of incident – Store securely and confidentially — ## Compliance & References – RIDDOR 2013 (Reporting of Injuries, Diseases and Dangerous Occurrences Regulations) – Health & Safety at Work Act 1974 – HSE Incident Investigation Guidance – Management of Health and Safety at Work Regulations 1999 — ## Responsibility – **All staff:** Report incidents immediately to manager – **Managers:** Investigate incidents and implement corrective actions – **Head office:** Ensure HSE reporting and record keeping – **Directors:** Review incident trends and approve preventive measures — ## Review Date This SOP will be reviewed annually or when legislation changes.

# 2.7 Food Waste & Disposal **Version:** V2 **Last Updated:** 27 October 2025 **Status:** Published **Reference:** UK Food Standards Agency Guidelines, Environmental Protection Act 1990 — ## Purpose This SOP establishes procedures for the safe, hygienic, and environmentally responsible disposal of food waste and other materials across all Little Coffee Bean Co locations, while maximizing sustainability and community engagement. — ## Scope This procedure applies to all staff members responsible for waste management at mobile Tuk Tuks and fixed shop locations. — ## Food Waste Management ### Daily Waste Disposal **General food waste:** 1. Place food waste in designated bins with lids 2. Ensure bins are kept clean and free from debris 3. Empty bins regularly throughout the shift (minimum twice daily) 4. Seal bins before disposal 5. Do not allow waste to accumulate **Liquid waste:** – Drain excess liquid from food waste before disposal – Use appropriate drainage systems for wastewater – Follow local water authority regulations for grey water disposal **Hazardous waste:** – Never mix hazardous materials with food waste – Dispose of cleaning chemicals separately in designated containers – Follow manufacturer instructions for chemical disposal ### Coffee Grounds Recycling **Collection and storage:** 1. Collect used coffee grounds in designated containers 2. Store in cool, dry location to prevent mold growth 3. Ensure containers are clearly labeled “Coffee Grounds” 4. Do not mix with other waste **Community collection program:** – Offer coffee grounds to customers for gardening/composting – Maintain collection log of distribution – Partner with local community gardens where possible – Promote sustainability messaging to customers **Alternative disposal:** – If grounds cannot be distributed, compost on-site if facilities available – Or dispose via general waste if composting unavailable — ## General Waste Management ### Waste Segregation Separate waste into categories: – **Food waste:** Biodegradable food items – **Recyclables:** Cardboard, paper, plastics (where applicable) – **General waste:** Non-recyclable, non-hazardous items – **Hazardous waste:** Cleaning chemicals, oils, batteries ### Bin Management **Daily routine:** 1. Check bins are not overflowing 2. Ensure lids are secure 3. Position bins away from food preparation areas 4. Keep area around bins clean and free from spillage **Weekly routine:** 1. Deep clean bin areas 2. Inspect bins for damage or leaks 3. Replace damaged bins immediately 4. Record waste disposal in log sheet ### Outdoor Bin Storage **Requirements:** – Bins must be stored outside in designated areas – Bins must have secure, fitted lids – Bins must be kept closed when not in use – Area must be kept clean and free from spillage – Bins must be positioned away from customer areas **Pest control:** – Inspect bins regularly for signs of pest activity – Report pest issues to management immediately – Ensure bins are emptied regularly to prevent infestation – Do not leave bins open overnight — ## Compliance & References – UK Food Standards Agency (FSA) Guidelines – Environmental Protection Act 1990 – Environmental Damage Regulations 2015 – Local Authority Waste Regulations – Health & Safety at Work Act 1974 — ## Responsibility All staff are responsible for proper waste disposal. Managers are responsible for monitoring compliance, maintaining waste logs, and ensuring bins are emptied regularly and facilities remain clean. — ## Review Date This SOP will be reviewed annually or when legislation changes.

# 2.1 Personal Hygiene & Handwashing **Version:** V2 **Last Updated:** 27 October 2025 **Status:** Published **Reference:** UK Food Standards Agency Guidelines, Health & Safety at Work Act 1974 — ## Purpose This SOP establishes mandatory personal hygiene and handwashing protocols for all staff to prevent foodborne illness, maintain health and safety standards, and ensure compliance with UK food safety legislation. — ## Scope This procedure applies to all staff members working in food preparation, service, and handling areas across all Little Coffee Bean Co locations (mobile Tuk Tuks and fixed shops). — ## Key Requirements ### Handwashing Protocol **When to wash hands:** – Before starting work – After breaks and meal times – After handling waste or cleaning materials – After using the toilet – After touching hair, face, or body – After handling money or till – Between handling different food types – After any activity that may contaminate hands **How to wash hands:** 1. Use warm running water 2. Apply soap 3. Wash for at least 20 seconds, ensuring: – Palms and backs of hands – Between fingers – Under fingernails – Wrists 4. Rinse thoroughly under running water 5. Dry hands with clean paper towels (not cloth towels) 6. Turn off tap using paper towel to prevent recontamination ### Personal Appearance Standards **Daily requirements:** – Wear clean uniforms – Wear closed-toe shoes (non-slip recommended) – Keep hair tied back and covered where required – Maintain good personal hygiene **Jewelry and accessories:** – Remove all jewelry except plain wedding bands when handling food – Do not wear watches, rings, bracelets, or other adornments – Remove nail polish or keep nails short and clean ### Illness Reporting **Report to management immediately if you have:** – Vomiting or diarrhea – Jaundice (yellowing of skin/eyes) – Sore throat with fever – Infected cuts or boils – Any suspected foodborne illness symptoms **Action:** – Do not handle food until cleared by management – Follow company absence procedures – Seek medical advice if symptoms persist — ## Compliance & References – UK Food Standards Agency (FSA) Guidelines – Health & Safety at Work Act 1974 – Food Hygiene Regulations 2006 – ACAS Employment Guidelines — ## Responsibility All staff are responsible for maintaining personal hygiene standards. Managers are responsible for monitoring compliance and addressing breaches through disciplinary procedures if necessary. — ## Review Date This SOP will be reviewed annually or when legislation changes.