Standard Operating Procedure (SOP) Food Safety & Hygiene 2.6 Pest Control & Facility Maintenance Purpose: To prevent pest infestations and maintain a hygienic food preparation facility. Daily Pest Checks: Inspect work areas for signs of pests Check for droppings or damage Look for pest entry points Check waste areas Report any signs immediately to manager Signs of Pest Activity: Droppings (rodent or insect) Gnaw marks on packaging or wood Dead insects or rodents Unusual odors Damage to food containers Grease marks on walls Prevention Measures: Keep all food in sealed containers Clean up spills immediately Empty waste bins regularly Keep storage areas clean and organized Seal all cracks and gaps Maintain door seals Keep windows closed or screened Remove standing water Pest Traps & Monitoring: Check pest traps daily Record findings on pest log Replace traps as needed Never use poison near food areas Use professional pest control services Facility Maintenance: Repair any damage to walls, floors, or ceilings Fix leaking pipes immediately Maintain door seals and hinges Keep drains clean and covered Ensure adequate ventilation Maintain lighting in all areas Professional Pest Control: Schedule regular inspections (monthly minimum) Keep pest control records Follow all recommendations Report any infestations to environmental health Reporting: Document all pest activity Complete incident report form Notify manager immediately Contact professional pest control if needed Compliance: UK Food Standards Agency, Environmental Health Regulations Sources: Food Standards Agency: www.food.gov.uk/business-guidance/pest-control UK Government: www.gov.uk/food-safety SOP 10/2025 v2 – Page

Standard Operating Procedure (SOP) Food Safety & Hygiene 2.5 Allergen Awareness & Management Purpose: To protect customers with food allergies and comply with Natasha’s Law and UK Food Information Regulations. The 14 Major Allergens: Celery Cereals containing gluten Crustaceans Eggs Fish Lupin Milk Molluscs Mustard Nuts (tree nuts) Peanuts Sesame Soya Sulphites Allergen Labeling Requirements: All packaged products must display allergen information Use clear, legible font (minimum 1.2mm) Highlight allergens in bold or different color Include allergen information on menus Display allergen info at point of sale Staff Training: Monthly allergen awareness training (mandatory) Understand cross-contamination risks Know where allergen information is stored Understand customer communication procedures Know emergency procedures Customer Communication: Ask customers about allergies when taking orders Inform customers of all ingredients Explain preparation methods and cross-contamination risks Never guess about allergen content If uncertain, consult manager or product information Preparation Procedures: Use dedicated equipment for allergen-free items Change gloves between allergen and allergen-free items Use separate cutting boards Clean work surfaces thoroughly Wash hands between tasks Use separate utensils Storage & Segregation: Store allergen-containing products separately Label all containers clearly Keep allergen information accessible Store away from allergen-free items Use sealed containers Incident Reporting: Report any suspected allergic reactions immediately Call emergency services if severe Complete incident report form Document all details Notify manager immediately Compliance: Natasha’s Law, UK Food Information Regulations, Food Standards Agency Guidelines Sources: Food Standards Agency: www.food.gov.uk/business-guidance/allergens UK Government: www.gov.uk/food-safety/food-labelling/allergen-labelling SOP 10/2025 v2 – Page

Standard Operating Procedure (SOP) Food Safety & Hygiene 2.4 Cleaning & Sanitization Schedules Purpose: To maintain a clean and hygienic food preparation environment and prevent contamination. Daily Cleaning Schedule: Opening (Before Service): Clean and sanitize all work surfaces Clean cutting boards and utensils Wipe down refrigerator handles Clean sink and drain areas Sweep and mop floors Check for any pest activity During Service: Wipe down work surfaces every 30 minutes Clean utensils and boards between tasks Wipe refrigerator handles regularly Sweep floors as needed Closing (End of Service): Remove all food items from work areas Deep clean all work surfaces Clean and sanitize cutting boards Clean sinks thoroughly Mop all floors Empty and clean waste bins Check for pest activity Weekly Deep Clean: Monday: Refrigerator interior and shelves Tuesday: Freezer interior and shelves Wednesday: Coffee machine (internal) Thursday: Fryer and flat grill Friday: Panini grill and pizza oven Saturday: Skirting boards and corners Sunday: Storage cupboards Monthly Tasks: Clean behind and under equipment Calibrate thermometers Check pest traps Deep clean drains Inspect for damage or wear Cleaning Products: Use approved food-safe cleaning products only Follow manufacturer’s instructions Use appropriate concentration Allow proper contact time Rinse thoroughly after use Sanitization Method: Wash with hot soapy water (minimum 65°C) Rinse with clean water Apply sanitizer (follow product instructions) Allow to air dry or use clean paper towels Documentation: Complete daily cleaning checklist Record all deep cleaning tasks Note any issues or damage Sign and date all records Compliance: UK Food Standards Agency, Health & Safety at Work Act 1974 Sources: Food Standards Agency: www.food.gov.uk/business-guidance/cleaning-and-disinfection Health & Safety Executive: www.hse.gov.uk/cleaning SOP 10/2025 v2 – Page

Standard Operating Procedure (SOP) Food Safety & Hygiene 2.3 Cross-Contamination Prevention Purpose: To prevent cross-contamination between raw and ready-to-eat foods, and between allergens and allergen-free products. Equipment Segregation – Color Coding System: Red: Raw meat and poultry Yellow: Cooked/ready-to-eat foods Green: Vegetables and salads Blue: Fish and seafood White: Dairy and bakery items Cutting Board & Utensil Protocol: Use separate cutting boards for different food types Use separate utensils for each product category Never use the same equipment for raw and ready-to-eat foods Clean and sanitize between each use Surface Cleaning Between Tasks: Clear all food debris Wash surface with hot soapy water Rinse thoroughly Sanitize with appropriate sanitizer Allow to air dry or use clean paper towels Record on cleaning log Refrigerator Organization: Store raw items on lower shelves Store ready-to-eat foods on upper shelves Use separate shelves for different food types Use sealed containers to prevent drips Never store raw meat above other foods Hand Hygiene Between Tasks: Wash hands between handling different food types Change gloves between tasks Never touch ready-to-eat food with bare hands Use serving utensils, never hands Allergen Management: Use dedicated equipment for allergen-free preparations Clearly label all allergen-containing products Inform customers of allergens upon request Maintain separate preparation areas where possible Train all staff on allergen awareness monthly Compliance: Natasha’s Law, UK Food Information Regulations, Food Standards Agency Guidelines Sources: Food Standards Agency: www.food.gov.uk/business-guidance/allergens UK Government: www.gov.uk/food-safety/food-labelling SOP 10/2025 v2 – Page

Standard Operating Procedure (SOP) Food Safety & Hygiene 2.2 Food Storage & Temperature Control Purpose: To ensure all food and beverages are stored at correct temperatures to prevent bacterial growth and spoilage. Refrigeration Standards: Store all refrigerated items at 0-5°C (32-41°F) Check and record temperatures twice daily: Morning (upon opening) Evening (before closing) Use calibrated thermometers for accuracy Calibrate thermometers monthly using ice water method Frozen Storage: Store all frozen items at -18°C (0°F) or below Check and record temperatures twice daily Do not refreeze thawed items Use FIFO method (First In, First Out) Dairy & Milk Products: Store at 0-5°C Use within 3 days of opening Check expiry dates daily Never use expired products Dry Goods Storage: Store in cool, dry areas away from direct sunlight Keep away from chemicals and cleaning products Store in sealed, airtight containers Keep off floor on shelving units Maintain temperature below 21°C where possible Coffee Beans: Store in airtight containers Keep in cool, dark conditions Away from strong odors Use within 4 weeks of opening Temperature Monitoring Procedure: Check thermometer reading Record on daily temperature log sheet If temperature is incorrect: Check door seals Ensure items aren’t blocking vents Report to manager immediately Do not use equipment if temperature cannot be maintained Compliance: UK Food Standards Agency Temperature Control Requirements, Food Hygiene (England) Regulations 2006 Sources: Food Standards Agency: www.food.gov.uk/business-guidance/temperature-control UK Government Food Safety: www.gov.uk/food-safety SOP 10/2025 v2 – Page

Standard Operating Procedure (SOP) Food Safety & Hygiene 2.1 Personal Hygiene & Handwashing Purpose: To prevent foodborne illness and maintain health and safety standards through mandatory personal hygiene protocols. When to Wash Hands: Before starting work After breaks and meal times After handling waste or dirty items After using the toilet After touching hair, face, or body Between handling different food types After handling raw foods Handwashing Procedure: Use warm running water Apply soap and lather thoroughly Wash for at least 20 seconds, including: Between fingers Under fingernails Wrists and forearms Rinse thoroughly under running water Dry hands with clean paper towels (not cloth towels) Turn off tap using paper towel to prevent recontamination Personal Hygiene Standards: Wear clean uniforms daily Wear closed-toe, non-slip shoes Keep hair tied back and covered where required Keep nails short, clean, and unpolished Remove jewelry (except plain wedding bands) when handling food Wear clean apron over uniform Illness Reporting: Report immediately to management if experiencing: Vomiting or diarrhea Jaundice (yellowing of skin/eyes) Sore throat with fever Skin infections or boils Any suspected foodborne illness Do not return to work until symptom-free for 48 hours Compliance: UK Food Standards Agency Guidelines, Health & Safety at Work Act 1974, Food Hygiene (England) Regulations 2006 Sources: Food Standards Agency: www.food.gov.uk/business-guidance/food-hygiene Health & Safety Executive: www.hse.gov.uk SOP 10/2025 v2 – Page