The company is:

Original Coffee ApS, Istedgade

Istedgade 64, st

1650 Copenhagen V

Cvr: 34619581

Registration number: 1026111869

Company manager: Jonas Skovsted-Overgaard

General manager: Simon Stage

Coffee shop selling coffee, tea, juice, pastries and breakfast (incl. soft-boiled eggs).

There is no import, reception or collection of driver goods from abroad.

Food may only be received from authorized or registered companies, and food is only received from Danish companies.

The following is checked with each delivery of goods:

• That the delivery temperature is correct.
  • Always take measurements if you suspect a fault.
  • Be aware that there may be different temperature requirements for the various goods, and describe which limits apply to goods in your company. Most often, the maximum temperature limit is 5°C for refrigerated products and –18°C for frozen products.
• That the packaging is whole and intact.
• Is the shelf life okay.
• That the labeling is correct.
  
  

When picking up food from wholesale companies, the transport back to the company must be hygienically sound, and it is ensured that the cold chain is not interrupted and that the food is transported in a hygienically sound manner.

In the event of an error, one or more of the following is done:

• The goods are returned.
• The goods are assessed and used immediately if this does not pose any risk.
• The goods are evaluated and discarded.
• The supplier is contacted

Errors must always be documented in form 1 on "goods receipt".

The general control is documented once a week in form 1

Errors must always be documented.

Food must be stored hygienically.

The following are checked daily:

• Storage temperature
  • Refrigerate max +5°C
  • Deep frost –18°C
• Shelf life of the food. Remember, pre-packaged foods must not be sold with an exceeded use-by date.
• Correct placement and separation of food in refrigerators and freezers.
• Defrosting of food must be done in the refrigerator.
  
  

If either refrigerators or freezers have not maintained the prescribed temperature, a decision is made as to whether the product can be used or whether the product must be discarded.

Remember, however, that prepackaged food that has been stored at too high a temperature must not be sold.

The general control is documented once a week in form 2.

Errors must always be documented.

Materials and objects such as packaging, production equipment and tools etc. which are intended to come into contact with food must be suitable for the purpose.

We are aware of only using materials and objects in accordance with the purpose.

Please note, when reusing food containers received when delivering food, these must be cleaned thoroughly and any labels must be removed completely before (re)use.

As a starting point, food that is heated must achieve a core temperature of

minimum 75°C.

The temperature is measured and checked with an insertion thermometer.

With each heating, it must be ensured that the temperature is at least 75°C.

If the temperature is not 75°C, heating continues until the temperature is reached.

The general control is documented once a week in form 2.

Errors must always be documented.

Cooling of heated food products must take place as quickly as possible.

The cooling is measured and checked with an insertion thermometer. With each cooling down, it must be ensured that the temperature drops from 65°C to 10°C in a maximum of 3 hours. After that, the food must be stored at a maximum of 5°C.

If the food is not cooled to 10°C in a maximum of 3 hours, the food can be immediately reheated to 75°C and cooled again. If necessary, refrigerate in smaller portions.

If the food is not immediately heated to 75°C, it must be discarded.

The general control is documented once a week in form 2.

Errors must always be documented.

All heated products are sold within 3 hours or discarded. Therefore no cooling. This is ensured by means of a p-disk.

Food must be at a temperature of at least 65°C. The temperature is measured and checked with an insertion thermometer.

For each warming, it must be ensured that the temperature is at least 65°C.

Food stored at a temperature between 5°C and 65°C must be sold within 3 hours.

This is controlled and secured by the P-disc.

If the temperature is less than 65°C for more than 3 hours, the food must be discarded.

The general control is documented once a week in form 2.

Errors must always be documented.

The only way to keep food warm is with eggs. See process described in appendix 1. The risk for these seems to be low, as they are sold within 3 hours, and therefore not included in the company's "Risk assessment" form 7.

To ensure that there is no cross-contamination with disease-causing bacteria between different foods, vegetables, raw meat, ready-made foods etc. must be separated during production and storage.

This is done, among other things, by:

• to clean knives, cutting boards, worktops, slicing machines when changing between food handling.
• to use different areas in the kitchen and cutting boards for the different types of products.
• to place the food covered and separated

It is continuously checked that the food is kept separate during production and storage.

It is assessed whether the item can be used by e.g. subsequent heating, and if not the item is discarded.

Storage usually takes place in original packaging or in a food-approved index.

Eggs are always placed at the bottom of the refrigerators.

In general, good routines ensure this separation, also in daily production.

When delivering goods, the food must be transported in clean and suitable transport boxes and cars. Transport boxes and cars must have surfaces that are easy to clean.

• When delivering hot food, the temperature when the food is delivered must not be below 65°C.
• When delivering chilled food, the temperature must not rise. The transport time to the final
• consumer may not exceed one hour.

As a rule, no delivery takes place.

The coffee shop's cleaning plan is available online via Wunderlist and is customized to the individual coffee shop.

The cleaning plan has the character of a work description.

• Disinfection takes place in a dishwasher with a rinse water temperature of min. 80°C.

Cleanliness is checked daily before production begins.

If the cleaning is not in order, it is cleaned before starting up

Remember that there must always be soap and paper by the sinks, also in the toilet.

All surfaces are disinfected every evening after cleaning.

• Use clean work clothes

• Wash hands
  • Before you start working with food
  • When you change work process
  • When you come from break
  • When necessary (after sneezing, etc.)
  • When you have been to the toilet
    
    

If you have oozing wounds, diarrhea or other infectious diseases, you must contact the company manager and it is subsequently the company manager's responsibility when you can resume work.

If you have had diarrhoea, you must be symptom-free for 24 hours before you can return to work.

Smoking is not allowed where food is produced / stored.

Jewelry such as rings, visible piercings, necklaces or watches must not be worn while at work. Likewise, no nail polish or headgear.

Loose hair must be gathered or put up with an elastic band.

The company's manager must ensure that the staff is informed about the company's hygiene rules and the implementation of self-checks. This is part of the company's training program.

See Appendix 3 for a detailed review of this.

The company's standard of maintenance and pest monitoring must be regularly checked.

All premises are inspected, this includes outside areas, warehouses and toilets.

Inspection of premises and fixtures includes the following:

• That walls, floors, ceilings and frames are whole, smooth and washable.
  • That fixtures and machines are intact, easy to clean and rust-free.
• That there are no pests in the premises, such as flies, moths, mice and rats.
• That there are grates on sewers.
• That doors and windows are tight.
• That thermometers used for temperature measurements in food show correct temperatures. Thermometers can be checked with boiling water (100°C) and in ice water (0°C).

If rats are present, the municipality and the local Food Region must be contacted.

Any deficiencies or things that need to be rectified are stated in form 7.

An audit must always be carried out if the activities (e.g. changes in production or product range) in the company change.

However, the annual audit must be carried out at least once a year.

Traceability is the possibility of being able to trace and follow a food product through all stages of production, manufacture and distribution. A food company must thus be able to document where they have had a food delivered from. This is done, for example, by storing invoices at the company. The invoice must be specified so that the goods can be identified. When selling food to other companies, this sale must also be documented.

Further information can be found on the Danish Food Agency's website www.fvst.dk.

Food that does not meet the requirements for food safety, and that could possibly make people sick, must be withdrawn from the market.

If the company receives a letter from a supplier regarding the withdrawal of a food that the company has received:

• this letter must be saved as documentation in the self-control program
• together with a note on what the company has done

Further information on withdrawal can be found on the Danish Veterinary and Food Administration's website www.fvst.dk.

The eggs are heated for °C minutes in the indicated egg cooker.

They are then immediately cooled in an ice bath.

Afterwards, they are stored in a water bath made using Sous Vide.

They are kept warm at °C until sale, or for a maximum of 3 hours from the time they are taken out of the egg cooker.

As always, we serve our eggs soft-boiled, and this is informed to the guest.

We can, if requested by the guest, prepare hard-boiled eggs.

Cold Brew is brewed according to the indicated strength ratio and refrigerated for 24 hours in an airtight and food-approved bucket. Remember to put the date of start of brewing on the bucket.

From there, the cold coffee is poured continuously into a Bunn jug, from which guests can be served.

If all the contents of the Bunn jug are not sold during the day, the entire Bunn jug is refrigerated until the following day.

Shelf life: 7 days from the start of brewing

Contents: water and coffee

All employees at Original Coffee must be informed about the company's hygiene rules and the content of the self-check in connection with their general training.

The responsible manager/daily manager is responsible for training in hygiene, cleaning routines and adequate review of the self-check. The responsibility for ensuring that the training is done in line with the company's procedures lies with the company's day-to-day management.

The following points must be reviewed with all new employees who work with food:

• The location of the self-control.

• Assortment and contents:
  • Review of the assortment and about individual product groups
  • Explain the importance of the "Ask about allergens" sign being visible.
  • Display the ingredients list

• Securing goods receipt – and temperature:
  • Is the delivery temperature correct?
  • Is the packaging whole and intact?
  • Is the shelf life okay?
  • Is the labeling correct?
  • Is there agreement with actual delivery and delivery note?
  • It is important that all food is cooled quickly.
  • It is important that the temperature in all fridges and freezers is checked daily.

To ensure that cross-contamination with disease-causing bacteria does not occur between different foods, all foods must be properly separated; both during storage, storage and production:

• Separation of food is done with an index applied to the corresponding content and best-before date
• Eggs must always be placed at the bottom of the refrigerators.
• Boxes containing packaging, food, or anything else may not be placed directly on the floor. They must be raised min. 15 cm. from the floor. The exception is, however, cleaning articles, such as soap.
  
  

Everyone must be able to explain this daily cleaning and how we keep order in both the coffee bar, production area and warehouse:

• Review and explanation of the cleaning plan "Dagens Pligter", and how the individual tasks are carried out.
• All metal surfaces are disinfected every evening with disinfectant.
• That there is soap and paper when washing hands at the same time! Both in production and in the toilet.
• That there must always be two closed doors between production and the toilet.
  
  

• Wash hands:
  • Before we start working with food.
  • When we change work process or position.
  • When we come from break.
  • When necessary (after sneezing, coughing or similar).
  • When we have been to the toilet.

• Smoking:
  • Smoking may only take place during scheduled breaks and min. 5 meters away from an entrance or door to the coffee shop.

• General rules
  • Nail polish must not be applied.
  • Headgear must not be worn
  • Loose hair must be gathered or put up with an elastic band.
    
    

Traceability is the possibility of being able to trace and follow a food product through all stages of production, manufacture and distribution. A food company must be able to document where they have received food from. Therefore, goods are received in the company's POS system with each delivery, just as all invoices can be presented.