9.1 Customer Facing Product Displays Standard Operating Procedure (SOP) Version: V2 Effective Date: October 2025 Review Date: October 2026 Applies to: All Little Coffee Bean Co locations Purpose This SOP establishes the standard procedures for product facing and display maintenance to ensure consistent visual presentation, maximize customer satisfaction, increase sales, and maintain brand standards across all Little Coffee Bean Co locations. Facing is a priority for Little Coffee Bean Co and is critical to creating a professional, organized store environment. Scope This procedure applies to all staff members at fixed shop locations and mobile Tuk Tuk units. Every member of the team is responsible for facing as they walk around the store. What is Facing? Facing is the act of bringing products to the front of the shelf and ensuring their labels face forward. It is also known as: Fronting Zoning Blocking Straightening Leveling Facing is a continuous, ongoing process that creates a professional, organized store environment that tells customers: “We’re ready for you.” Why Facing is Important Customer Experience Research shows that 70% of shoppers experience negative reactions to disorganized products and empty or broken shelves, with more than half leaving without purchasing anything. Sales Impact Empty Shelves: 20% of consumers delay purchases, 10% buy elsewhere Product Visibility: Customers can’t buy what they can’t see Brand Consistency: Professional appearance builds customer confidence Benefits of Regular Facing Organized Appearance: Store looks well-stocked, clean, and professional Easy Product Location: Customers find products intuitively without bending or reaching Complete Assortment Visibility: New customers see full product range Effortless Shopping: Existing customers find favorites quickly Increased Sales: Visible products = more purchases Brand Reputation: Reflects company commitment to quality and service Facing Standards Core Principles 1. Label Facing All product labels must face forward (toward customer) No products should be turned sideways or backward Labels must be clearly visible and readable 2. Depth Positioning Pull all products to the front of the shelf Remove gaps between products and shelf edge Create a uniform, neat appearance across entire shelf 3. Vertical Alignment Stack products neatly and evenly Align products in straight lines Ensure no products are tilted or leaning 4. Consistency Maintain uniform spacing between products Group similar products together Keep displays organized by product type or category 5. Cleanliness Wipe down shelves and products during facing Remove dust, spills, or debris Clean product labels if dirty or obscured Facing Procedures Daily Opening Facing (Before Service) Time Required: 15-30 minutes (depending on store size) Procedure: Start at the entrance and work systematically through the store Begin at eye level and work both up and down Pull all products to the front of each shelf Ensure all labels face forward Wipe down shelves and remove any debris Check for expired or damaged products Fill any gaps by consolidating products Verify all price labels are visible and accurate Complete opening checklist and sign off Focus Areas: Counter displays (Zones A-D) Display fridge (all shelves) Retail product shelves Grab-and-go food displays Promotional displays Hourly Maintenance Facing (Throughout Service) Frequency: Every hour during service, or more frequently during peak times Quick Facing Checklist: [ ] Face all products on counter displays [ ] Face fridge products (pull forward, labels out) [ ] Face retail product shelves [ ] Face grab-and-go food displays [ ] Remove empty spaces or consolidate products [ ] Wipe down counter surfaces [ ] Check for spills or debris [ ] Verify price labels are visible Time Required: 5-10 minutes per session End of Day Facing (After Service) Procedure: Conduct final facing pass through entire store Pull all products to front of shelves Ensure all labels face forward Remove any damaged or expired products Wipe down all display surfaces Consolidate products to minimize gaps Prepare store for next day’s opening Record any issues or restocking needs Time Required: 10-15 minutes Facing During Busy Periods Strategy for High-Traffic Times Peak Hours: 11am-2pm, 3pm-5pm Procedure: Assign one staff member to continuous facing duties Focus on high-traffic areas first (counter, fridge, grab-and-go) Perform quick facing passes every 15-20 minutes Prioritize visible, customer-facing areas Address customer requests immediately Note areas needing restocking for later Goal: Maintain professional appearance despite high customer traffic Facing During Slow Periods Strategy for Low-Traffic Times Quiet Times: Early morning, late evening, mid-afternoon gaps Procedure: Conduct comprehensive facing of entire store Deep clean shelves and displays Reorganize products for optimal presentation Restock low items Update price labels and signage Address any maintenance issues Prepare displays for upcoming peak times Goal: Use quiet time to ensure store is perfectly presented for next customer rush Product-Specific Facing Guidelines Counter Displays (Zones A-D) Face products every 30 minutes during service Ensure tiered displays are neat and organized Pull forward all grab-and-go items Maintain allergen label visibility Consolidate empty spaces immediately Display Fridge Face products every hour during service Pull all items to front of shelf Ensure labels face forward Maintain 2-3 units deep maximum Wipe down glass and shelves regularly Retail Product Shelves Face products hourly during service Maintain vertical alignment Group similar products together Ensure price labels are visible Remove any damaged or expired items Grab-and-Go Food Display Face products every 30 minutes Rotate using FIFO method Maintain allergen label visibility Remove expired items immediately Keep display looking full and attractive Quality Standards What Facing Should Look Like ✅ All product labels face forward ✅ Products pulled to front of shelf ✅ Even spacing between products ✅ Shelves look full and organized ✅ No gaps or empty spaces ✅ Clean, dust-free surfaces ✅ Proper vertical alignment ✅ Price labels clearly visible What Facing Should NOT Look Like ❌ Products turned sideways or backward ❌ Products deep in the shelf ❌ Uneven or haphazard spacing ❌ Empty or half-empty looking shelves ❌ Visible gaps between products ❌ Dusty or dirty surfaces ❌ Tilted or leaning products ❌ Hidden or obscured price labels Manager Responsibilities Daily Oversight Inspect store facing during opening Conduct spot checks throughout the day Address non-compliance immediately Provide coaching to staff on facing
9.2 Counter Planogram – SOP V2
9.2 Counter Planogram Standard Operating Procedure (SOP) Version: V2 Effective Date: October 2025 Review Date: October 2026 Applies to: All Little Coffee Bean Co locations Purpose This SOP establishes the standard counter planogram layout to ensure consistent product placement, maximize sales, optimize customer flow, and maintain brand standards across all Little Coffee Bean Co locations. Scope This procedure applies to all staff responsible for counter setup, product displays, and merchandising at fixed shop locations and mobile Tuk Tuk units. Counter Layout Principles 1. Customer Journey Flow Left to Right: Customers naturally scan from left to right Eye Level is Buy Level: Place high-margin items at eye level (140-160cm height) Impulse Zone: Position grab-and-go items near the till point Clear Sightlines: Ensure customers can see all products without obstruction 2. Product Zones Zone A: Point of Sale (Till Area) Position: Immediately adjacent to the till Products: Loyalty cards and promotional materials Small impulse items (chocolate bars, biscuits) Branded merchandise (reusable cups, coffee beans) Payment terminal and receipt printer Height: Counter level (90-100cm) Zone B: Grab-and-Go Food Display Position: Left side of counter (customer’s right when ordering) Products: Packaged sandwiches (front row) Muffins and pastries (middle row) Breakfast items (back row) All items clearly labeled with allergen information Height: Counter level with tiered display (90-120cm) Display Requirements: Use tiered display stands for visibility Rotate products using FIFO (First In, First Out) Maximum 2 rows deep to prevent hidden products Maintain 2cm spacing between items Zone C: Beverage Add-Ons Position: Center of counter, near coffee machine Products: Syrups and flavor shots (visible bottles) Alternative milk options (oat, soya, almond) Extra shot cards or menu boards Seasonal specials signage Height: Eye level (140-160cm) on wall-mounted shelves or standing displays Zone D: Retail Products Position: Right side of counter (customer’s left when ordering) Products: Packaged coffee beans (250g, 500g, 1kg) Reusable cups and travel mugs Little Coffee Bean Co branded merchandise Gift cards and vouchers Height: Multi-level display (90-160cm) Product Placement Rules High-Margin Items Position at eye level (140-160cm) Examples: Specialty drinks, premium coffee beans, branded merchandise High-Volume Items Position at waist level (90-110cm) for easy access Examples: Sandwiches, muffins, popular pastries Impulse Items Position near till point within arm’s reach Examples: Chocolate bars, biscuits, small snacks Seasonal Items Rotate into prime positions (eye level, front of display) Use promotional signage to highlight Examples: Summer iced drinks, winter hot chocolate specials Display Standards Visual Merchandising Facing: All product labels face forward Grouping: Group similar items together (all sandwiches, all muffins) Color Coordination: Arrange products by color for visual appeal Signage: Clear, branded price tags and product descriptions Cleanliness: Wipe down displays every 2 hours during service Stock Levels Minimum Display: Each product must have at least 2 units visible Maximum Display: No more than 6 units of the same product on display Replenishment: Restock displays every hour during peak times FIFO Rotation: Always place new stock behind existing stock Allergen Compliance All prepacked food items must display allergen labels (Natasha’s Law) Labels must be clearly visible to customers Staff must be able to answer allergen questions immediately Counter Setup Procedure Daily Opening Setup (Before Service) Clean all counter surfaces with sanitizer Set up tiered display stands in Zone B Stock grab-and-go food items (sandwiches, muffins, pastries) Arrange retail products in Zone D Position impulse items near till in Zone A Check all product labels are facing forward Ensure all allergen labels are visible and compliant Place promotional materials and loyalty cards at till point Verify all products are within use-by dates Complete opening checklist and sign off Hourly Maintenance Face all products (pull forward, labels facing out) Remove empty spaces or consolidate products Wipe down counter surfaces Check and replenish stock levels Rotate products using FIFO method End of Day Procedure Remove all food items and store appropriately Clean and sanitize all display surfaces Cover or store retail products securely Record any damaged or expired products Prepare counter for next day’s opening Mobile Tuk Tuk Adaptations For mobile units with limited counter space: Compact Zones: Combine Zones B and D into a single multi-purpose display Vertical Displays: Use wall-mounted or hanging displays to maximize space Rotating Stock: Focus on 3-5 best-selling grab-and-go items only Simplified Layout: Prioritize impulse items and high-margin products Quality Checks Manager Responsibilities Inspect counter layout daily during opening and closing Verify compliance with planogram standards Photograph counter setup weekly for consistency review Compare layouts across locations monthly Address non-compliance immediately Mystery Shopper Criteria Counter cleanliness and organization Product visibility and accessibility Allergen label compliance Staff knowledge of product placement Overall visual appeal and brand consistency Training Requirements All staff must: Complete counter setup training during induction Demonstrate competency in planogram setup within first week Understand FIFO rotation and stock management Know allergen labeling requirements Participate in monthly refresher training Key Performance Indicators (KPIs) Grab-and-Go Sales: Track daily sales of counter display items Impulse Purchase Rate: Measure percentage of transactions including impulse items Stock Waste: Monitor expired or damaged products removed from display Customer Feedback: Review comments on product availability and display Health & Safety Notes Never overload displays (risk of items falling) Ensure displays do not obstruct emergency exits or customer flow Keep counter surfaces clear of clutter and trip hazards Store heavy items on lower shelves to prevent injury Use non-slip mats under display stands References UK Food Standards Agency: Food Labelling and Allergen Guidance Natasha’s Law (PPDS Requirements) Retail Merchandising Best Practices (British Retail Consortium) Little Coffee Bean Co Brand Guidelines Document Control Prepared by: Little Coffee Bean Co Operations Team Approved by: Company Director Next Review: October 2026 For questions or clarifications, contact your Store Manager or Area Manager.
8.18 Slush Machines Cleaning & Maintenance
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.
8.17 Ice Machines Cleaning & Maintenance
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.
8.16 Hot Holding Equipment Cleaning & Maintenance
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.
8.15 Storerooms Cleaning & Maintenance
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.
8.14 Undercounter Cupboards Cleaning & Maintenance
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.
8.13 Display Fridges Cleaning & Maintenance
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.
8.12 Freezers Cleaning & Maintenance
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.
8.11 Fridges Cleaning & Maintenance
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.