Version: V2 Last Updated: October 2025 Review Date: October 2026 Purpose This SOP establishes procedures for cleaning and maintaining slush machines to ensure food safety, prevent contamination, and maintain optimal performance. Scope Applies to all staff across all Little Coffee Bean Co locations. Equipment Required Cleaning cloth Hot water Slush machine cleaner (food-safe) Sanitiser solution Gloves Soft brush Drying cloth Thermometer Daily Cleaning Procedure Throughout Service Check slush consistency and appearance Wipe exterior with damp cloth Check dispensing nozzle for blockages Remove any debris from nozzle End of Shift Empty slush machine completely Dispose of slush in waste Rinse interior with hot water Wipe nozzle thoroughly with damp cloth Wipe exterior with damp cloth Check for any visible debris or damage Weekly Deep Clean Empty machine completely Dispose of all slush Remove dispensing nozzle and any removable parts Soak nozzle in hot water with sanitiser for 10 minutes Scrub with soft brush to remove all residue Rinse thoroughly with hot water Wipe interior with sanitiser solution Wipe exterior with damp cloth Dry all components completely Reassemble machine Run briefly to test operation Monthly Deep Clean Complete weekly deep clean procedure Use slush machine cleaner following manufacturer instructions Run cleaning cycle if machine has one Flush system thoroughly Inspect all accessible internal components Check refrigeration is working properly Inspect pump and motor operation Check temperature of slush produced Document maintenance check Quality Checks Slush is consistent and smooth No visible debris or discolouration No odours Nozzle clean and flowing freely Machine maintaining correct temperature No unusual noises Safety Notes Always unplug before cleaning Never use harsh chemicals Follow manufacturer’s cleaning instructions Report any unusual noises or performance issues Ensure adequate ventilation around machine Keep machine away from direct sunlight Be cautious of moving parts 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 ice machines to ensure food safety, prevent contamination, and maintain optimal performance. Scope Applies to all staff across all Little Coffee Bean Co locations. Equipment Required Cleaning cloth Hot water Ice machine cleaner (food-safe) Sanitiser solution Gloves Soft brush Drying cloth Thermometer Daily Cleaning Procedure Throughout Service Check ice quality and appearance Remove any discoloured or suspicious ice Wipe exterior with damp cloth Ensure ice bin is clean End of Shift Empty ice bin completely Dispose of ice in waste Wipe interior of ice bin with damp cloth Wipe exterior with damp cloth Check for any visible debris or damage Weekly Deep Clean Empty ice bin completely Dispose of all ice Remove ice bin if possible Soak ice bin in hot water with sanitiser for 10 minutes Scrub with soft brush to remove all residue Rinse thoroughly with hot water Wipe exterior of machine with damp cloth Wipe interior accessible areas with sanitiser solution Dry all components completely Reassemble ice bin Run machine briefly to test operation Monthly Deep Clean Complete weekly deep clean procedure Use ice machine cleaner following manufacturer instructions Run cleaning cycle if machine has one Flush system thoroughly Inspect all accessible internal components Check water inlet filter Replace water filter if needed Check temperature of ice produced Document maintenance check Quality Checks Ice is clear and clean No visible debris or discolouration No odours Ice bin clean and dry Machine operating normally Water filter clean Safety Notes Always unplug before cleaning Never use harsh chemicals Follow manufacturer’s cleaning instructions Report any unusual noises or performance issues Ensure adequate ventilation around machine Keep machine away from direct sunlight 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 hot holding equipment to ensure food safety, prevent cross-contamination, and maintain optimal temperature control. Scope Applies to all food preparation staff across all Little Coffee Bean Co locations. Equipment Required Cleaning cloth Hot water Sanitiser solution Food-safe degreaser Gloves Thermometer Soft brush Drying cloth Daily Cleaning Procedure Throughout Service Wipe exterior with damp cloth Check temperature is 63°C or above Ensure no food debris on exterior End of Shift Remove all food from holding equipment Allow to cool slightly (if safe to do so) Wipe interior with damp cloth to remove residue Wipe exterior with damp cloth Check temperature reading Ensure equipment is switched off if required Weekly Deep Clean Remove all food from equipment Allow to cool to safe temperature Remove any removable parts Soak removable parts in hot water with sanitiser for 10 minutes Scrub with soft brush to remove all food residue Rinse thoroughly with hot water Wipe interior surfaces with sanitiser solution Wipe exterior with food-safe degreaser Dry all components completely Reassemble equipment Check temperature accuracy with thermometer Monthly Deep Clean Complete weekly deep clean procedure Inspect heating element for damage Check all seals and gaskets for damage Inspect thermostat accuracy Check all electrical connections are secure Document maintenance check Quality Checks Temperature maintained at 63°C or above No visible food residue Interior clean and dry All removable parts secure No damage to heating element No odours Safety Notes Allow adequate cooling time before cleaning Never immerse electrical components in water Wear gloves to protect from heat Report temperature fluctuations immediately Report any damage immediately Ensure equipment is unplugged before deep cleaning Compliance Aligns with UK Food Standards Agency food safety and temperature control guidelines.

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.