Water System – Fixed Locations Standard Operating Procedure (SOP) Version: V2 Date: October 2025 Purpose: Manage mains water supply and drainage systems for fixed coffee shop locations safely and hygienically. Scope All fixed Little Coffee Bean Co locations with mains water supply. Water Supply Mains Connection: Water supplied directly from building mains No manual setup required Contact leisure centre duty manager for supply issues Report low pressure or no supply immediately Daily Checks Opening Shift: Turn on all water taps (sinks, coffee machine, etc.) Check water flow and pressure at each outlet Flush each tap for 30 seconds Verify water is clear with no discoloration Check for any new leaks Record water temperature (hot and cold) Throughout Shift: Monitor water flow at all outlets Report any pressure changes immediately Watch for leaks under sinks or around pipes Ensure taps are fully closed after use Closing Shift: Flush all taps for 30 seconds Check all taps are fully closed Inspect under sinks for leaks Document any issues Report problems to manager Drainage System Macerator Location: Located in right under-sink cupboard Processes wastewater from sinks and coffee machine Makes grinding/gremlin-like noise when operating (normal) Daily Drainage Checks: Turn on sink tap Listen for macerator operating (grinding sound) Verify water drains smoothly Check for any unusual noises or smells Blocked Drain Troubleshooting: Check macerator power switches (red lights should be ON) Verify both switches are in correct position If red lights are OFF, turn switches ON Run water again and listen for macerator If still blocked, contact duty manager Macerator Power Supply: Two power sockets located under sink Red indicator lights show power status Both switches must be ON for operation Check switches daily Leak Management Small Leaks: Report to leisure centre duty manager Submit incident report form to head office Place towel to catch water temporarily Monitor leak until repaired Large Leaks: Notify duty manager IMMEDIATELY by phone Turn off water supply if possible (ask duty manager for location) Place warning signs around affected area Submit incident report form to head office Do not attempt repairs Weekly Maintenance Clean sink aerators Inspect all visible pipes Test water temperature Check macerator operation Flush system thoroughly Monthly Tasks Professional inspection of drainage Macerator servicing check Water quality testing Pipe inspection for corrosion Documentation review Safety Notes Do not attempt to repair water systems yourself Always contact duty manager for supply issues Report all leaks immediately Never block or tamper with macerator Keep area around macerator clear and accessible Contact Information Water supply issues: Contact leisure centre duty manager Emergency leaks: Call duty manager immediately Non-emergency repairs: Submit maintenance request Incident reporting: Use online incident form

Water System – Mobile Units (Tuk Tuk) Standard Operating Procedure (SOP) Version: V2 Date: October 2025 Purpose: Manage water supply and drainage for mobile coffee units (Tuk Tuks) safely and hygienically. Scope All mobile Tuk Tuk units operated by Little Coffee Bean Co. Equipment Required Fresh water barrel (food-grade) Wastewater barrel (food-grade) Water pump Fresh water pipe and connectors Wastewater pipe Thermometer Daily checklist Starting Your Day Step 1: Fresh Water Setup Position fresh water barrel next to Tuk Tuk Place fresh water pipe into barrel, ensuring it touches the bottom Secure pipe to prevent disconnection during operation Step 2: Activate Water System Locate water pump (front of Tuk Tuk, next to driver’s seat) Turn pump ON Use fresh water tap (behind coffee machine on counter) Turn tap on and allow water to flow for 30 seconds Prime system: Place pipe into fresh water barrel and run until smooth flow (no air bubbles) Step 3: Coffee Machine Activation Turn coffee machine to setting 2 This activates the coffee machine water request system Check water is flowing smoothly through machine Record water temperature on daily log During Service Hourly Checks: Check water flow at tap Verify no leaks under machine Ensure pump is running (listen for motor sound) Monitor water barrel level Water Pressure Issues: Check fresh water barrel is not empty Verify pipe is submerged in barrel Check pump switch is ON Listen for pump motor running Report to manager if pressure remains low Drainage Management Wastewater System: Grey pipe under coffee machine feeds to wastewater barrel Wastewater barrel must be emptied regularly throughout shift Dispose of wastewater via designated drain or sluice room Never allow barrel to overflow Blocked Drains: Check black cup (thick grey pipe) is not blocked Clear any debris from cup opening Ensure grey pipe is not kinked If blockage persists, report to manager Leak Detection: Check under coffee machine drip tray regularly Look for water pooling or dripping Inspect all pipe connections Small leaks: Report via incident form Large leaks: Notify manager immediately and submit incident form Closing Your Day Turn off water pump Remove fresh water pipe from barrel Empty wastewater barrel completely Disconnect and drain wastewater pipe Store barrels safely Document any issues on checklist Report problems to manager Weekly Maintenance Clean water barrel interior Inspect all pipes for cracks or damage Test water temperature Check pump operation Flush entire system Safety Notes Do not operate without fresh water barrel in place Never leave pump running unattended Check for leaks before each service Report all water issues immediately Ensure barrels are food-grade certified

Water Safety & Legionella Management Standard Operating Procedure (SOP) Version: V2 Date: October 2025 Purpose: Ensure safe water supply, prevent Legionella contamination, and maintain water system compliance across all Little Coffee Bean Co locations. Scope All fixed locations and mobile units (Tuk Tuks) serving food and beverages. Key Responsibilities Daily water system checks Weekly system flushing and maintenance Monthly temperature monitoring Quarterly professional inspections Annual risk assessments Water Safety Principles 1. Temperature Control Hot water: Maintain at 60°C or above Cold water: Keep below 20°C Check temperatures daily using calibrated thermometers Record all readings on the Water Temperature Log 2. System Flushing Flush all outlets daily (at least 30 seconds each) Includes taps, showers, and coffee machine lines Removes stagnant water and reduces bacterial growth Document flushing times on daily checklist 3. Legionella Prevention Risk assessment required annually (or when system changes) Professional water testing quarterly Maintain detailed records of all maintenance Report any suspected contamination immediately to management 4. Water Quality Checks Visual inspection: Water should be clear, no discoloration Odour check: No unusual smells Taste test (staff only): No unusual taste Report any concerns to duty manager 5. System Maintenance Clean aerators and screens monthly Check for leaks daily Inspect pipes for corrosion or damage Replace filters according to manufacturer guidance Document all maintenance activities Equipment Required Calibrated thermometer Water testing kit (quarterly use) Cleaning cloths and brushes Personal protective equipment (gloves) Maintenance log sheets Daily Procedures Opening Shift: Check water pressure at all outlets Flush all taps for 30 seconds Check coffee machine water lines Record water temperature (hot and cold) Visually inspect for leaks Throughout Shift: Monitor water flow and pressure Report any discoloration or odours immediately Ensure taps are fully closed after use Check for any new leaks Closing Shift: Flush all outlets again for 30 seconds Turn off water pump (mobile units) Check macerator power (fixed locations) Document any issues on incident form Report problems to manager Weekly Tasks Deep clean all aerators Inspect visible pipes for corrosion Test water temperature at multiple points Flush system thoroughly Review and sign maintenance log Monthly Tasks Professional cleaning of water lines Filter replacement (if applicable) Full system inspection Water quality testing Update maintenance records Quarterly Tasks Professional water testing by certified lab Legionella risk assessment review System pressure and flow testing Documentation review and audit Annual Tasks Full Legionella risk assessment Professional system inspection Equipment servicing and certification Staff training refresh Compliance documentation review Safety Notes Never drink untested water Always use protective equipment when handling system components Report all leaks immediately Do not attempt repairs beyond your training Contact professional engineer for major issues Legionella Guidance Summary Legionella is a bacterium that grows in warm water environments (20-45°C). It causes Legionnaires’ disease, a serious respiratory infection. Prevention requires: Maintaining hot water above 60°C Keeping cold water below 20°C Regular system flushing Professional testing and monitoring Proper maintenance records UK Compliance References Health and Safety at Work etc. Act 1974 Management of Health and Safety at Work Regulations 1999 Control of Legionella Bacteria in Water Systems (ACoP L8) HSE Legionnaires’ disease guidance