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================================= PROCEDURES MANUAL ================================ CONTENTS 1. Customer Complaints 2. Frozen/Chilled/ Ambient Deliveries-in 3. Freezer/Chillroom Failure 4. Freezer/Chiller Van Failure 5. Damages/Glass/Hard Plastic Breakage 6. Product Recall 7. Notification of Infectious Diseases 8. New Personnel / Training Procedure a) Requests for Samples 9. Delivery of Goods: a) Goods Out b) Goods In 10. Cleaning 11. Goods Returned 12. External Probe 13. Document Control 14. Temperature Control 15. Shelf life checks 16. Notification of Non Selling Stock Left Over – All Products 17. Stock Control 18. Adblue and diesel 19. FLT Inspections 20. Baling 21. Picking Operation 22. Purchasing / Supplier 3rd Party Accreditation 23. Pest Control System 24. Chemical Control 25. Auditing 26. Index Issue 7 Reviewed 05/23 TS PM1 Page 1 of 1

1. Customer Complaints – Food Related In the event of a complaint being received from a customer, the following procedure will be applied: Customer Complaints received by telephone 1. Take the customer's full name and full address 2. Establish the nature of the complaint and take down full details. Explain that the complaint will be addressed and responded to within 48 hours and that we endeavour to reach a satisfactory outcome within 40 working days, unless circumstances beyond our control prevent us from doing so. 3. Obtain and record the make, batch number and/or date code and log on the Customer Complaints log form CL1. N.B: Please ask the complainant to provide pictures and to email them over. In the event of a foreign body product return, customers should return the product with the foreign body as discovered i.e. In the product, in the packaging. Please use stickers as provided by CR for own brand Foreign Body Returns. 4. Along with the photo, please request a description to include: a. Colour b. Smell c. Appearance d. Taste e. Dimensions f. Texture 5. For further guidance, please refer to the Complaint Reporting Guidance section of the Country Range Complaints Procedure (for both own brand and none own brand). 6. Reassure the customer i.e. that we take all such complaints very seriously and that we will carry out an investigation and do everything possible to reach a satisfactory outcome for the customer. Advise them that we will be in contact as soon as we have any further information and in any event, within 48 hours. Notify the relevant Account Manager and the Sales Manager of the issue. 7. Ensure that a replacement is dispatched if this is required, and arrange collection of faulty goods if appropriate. 8. Fill out Customer Complaint Form QAS 4a and clearly detail the action taken – e.g. inform manufacturer and Country Range Group where applicable and arrange collection and replacement of the goods in question. Clearly detail the response received from the manufacturer and make arrangements for any replacements/credit. When informing the CR Group of a complaint please use the CR Complaint forms and letters. Issue 10 Reviewed 05/23 TS PM1 Page 1 of 3

This form, if not completed by the Complaints Officer, should be handed immediately to the Customer Complaints Officer, Tracy Critchley, along with all other correspondence and records, who will retain it on file. In the absence of the Customer Complaints Officer, please inform Tracy Simmons, Business Support Manager and pass any paperwork to her for allocation of duties as necessary. 9. Speak to the customer and make sure that they are satisfied with the outcome. If providing a written response, call the customer within 2 - 5 working days of sending the letter to ensure that it has been received and that they are satisfied with the outcome. Once it has been established that the customer is satisfied, sign off and date the documentation, showing that the complaint has been completed. 10. For all Own Brand (CRG) Complaints please refer to: COMPLAINTS PROCEDURE Version 1 / 13.12.17 and follow guidance accordingly. 11. Retain all correspondence on file regarding the complaint. Send final update to relevant Account Manager / Sales Manager. Business Support will provide stats at the annual Management Meetings for further discussion as required and they will be reviewed as part of the audit process. Complaints received by letter 1. Transfer all information to Customer Complaint Form QAS 4a and attach to the complaint letter. 2. Contact the customer immediately to inform them that their complaint is being dealt with and that they will hear from us again within 48 hours from the date of our phone call. Explain that we endeavour to reach a satisfactory outcome within 40 working days, unless circumstances beyond our control prevent us from doing so. 3. Obtain and record the make, batch number and/or date code and log on the Customer Complaints log form CL1. N.B: Please ask the complainant to provide pictures and to email them over. In the event of a foreign body product return, customers should return the product with the foreign body as discovered i.e. In the product, in the packaging. Please use stickers as provided by CR for own brand Foreign Body Returns. 4. Along with the photo, please request a description to include: a. Colour b. Smell c. Appearance d. Taste e. Dimensions f. Texture 5. For further guidance, please refer to the Complaint Reporting Guidance section of the Country Range Complaints Procedure (for both own brand and none own brand). 6. Inform the manufacturer and follow any instructions they give you. Clearly detail the action taken – e.g. informing the manufacturer and/or the Country Range Group where applicable and arrange collection/replacement of the goods in question. Issue 10 Reviewed 05/23 TS PM1 Page 2 of 3

7. Clearly detail the response received from the manufacturer and make arrangements for any replacements/credit. 8. Speak to the customer and make sure that they are satisfied with the outcome. If providing a written response, call the customer within 2 - 5 working days of sending the letter to ensure that they have received the letter and are satisfied with the outcome. Once it has been established that the customer is satisfied, sign off and date the documentation, showing that the complaint has been completed. 9. For all Own Brand (CRG) Complaints please refer to: COMPLAINTS PROCEDURE Version 1 / 13.12.17 and follow guidance accordingly. 10. Retain all correspondence on file regarding the complaint. Send final update to relevant Account Manager / Sales Manager. Business Support will provide stats at the annual Management Meetings for further discussion as required and they will be reviewed as part of the audit process. The Customer Complaints Officer will ordinarily contact manufacturers as part of this process, however, all office staff are competent to perform this task and in completing the relevant paperwork. Non-Product Customer Complaints All non-product complaints should be logged on Complaints Form QAS 4b. The respective department should retain a copy of the complaint and the original must be passed to the Business Support Department. Feedback should be provided by the departmental manager in respect of any complaints received and how the complaint has been resolved. Issue 10 Reviewed 05/23 TS PM1 Page 3 of 3

2. Frozen/Chilled/ Ambient Deliveries-in On arrival of the delivery vehicle, the following procedure will be followed: a) Record the temperature of the delivery unit on the electronic Lady Lodge System. Reports to be run every day for ambient, chilled and frozen deliveries in by the Warehouse Manager. Make a visual check to ensure that no incompatible goods e.g. chemicals were carried on the same vehicle and that the vehicle is in a clean condition and record. b) Refuse any frozen deliveries not at or below -15°C Refuse any chilled deliveries not below +5°C c) Frozen/chilled deliveries take precedence over other work. Goods are to be checked against delivery note for correct item and quantity and removed to the freezer / chillroom as quickly as possible. d) Check dates are consistent with expected shelf life and record. e) Record the durability / date code where practical particularly on frozen and chilled items. f) Make a thorough visual check to ascertain all goods are in perfect condition and then record findings. g) Discard any damaged stock and record on QAS10RA h) Ensure stock rotation. Spot checks to ensure temperature conformance will be carried out by Business Support at the time of filing the records. Issue 9 Reviewed 05/23 TS PM1 Page 1 of 1

3. Freezer / Chillroom Failure In the event of the Freezer / Chiller unit failure the following procedure will be followed: 1. All possible stock will be removed to the other freezer immediately. 2. The failed unit door will be closed securely and a notice posted on the door stating that the door must not be opened until further notice. 3. Allcool (NW) Ltd engineers must be called immediately. 4. Temperature checks must be made and logged frequently. 5. The temperature should reach no warmer than -15°C in the event of a failure, if this occurs, advice should be sought on the removal of any remaining stock in the unit. 6. Once the unit has been fixed and the correct temperature has been reached, goods may be returned. 7. Actions must be recorded on form TC6 Issue 5 Reviewed 05/23 TS PM1 Page 1 of 1

4. Freezer / Chiller Van Failure Should a delivery van or unit fail for any reason the following procedure will be followed: 1. The driver will inform the warehouse immediately. 2. The unit door should be kept closed. 3. If available, an appropriate van will be sent to meet the disabled van, the stock transferred and the delivery continued PROVIDED the temperature has remained within the accepted range. 4. If no freezer / chiller vans are available or the temperature has exceeded acceptable limits the stock will be off loaded onto an ambient van and returned to the warehouse for disposal. 5. Arrangements will be made to recover the van for repair by our vehicle maintenance contractors Michael Ward Ltd 6. Actions to be recorded on form TC6 Issue 4 Reviewed 05/23 TS PM1 Page 1 of 1

5. Damaged Goods / Breakages - Glass - Hard Plastic / Out of Date Stock and Returns Procedure In the event of a glass / hard plastic breakage, the following procedure will apply: 1. Isolate the area immediately and warn other staff and fork lift operators to avoid the vicinity. 2. Report the incident to the Warehouse Manager. 3. Using a hand brush and shovel, carefully remove the broken glass into a cardboard box and place (not throw) it into the skip. 4. Mop any spillage from the breakage if applicable. 5. Conduct a careful, visual check of the surrounding area. This may need to take in several levels of racking depending on where the breakage has occurred. Check that no glass remains anywhere, and that any vulnerably packaged stock (e.g. sugar, flour custard powder) has not been contaminated. 6. Remove any suspect stock and discard, ensuring any segregated stock is logged on the register. 7. Complete Form QAS10RA and pass to the Warehouse Manager. 8. Ask the Warehouse Manager to check the area and both responsible staff member and Warehouse Manager should sign the form when completely satisfied. 9. Pass copies of the form to all relevant departments as may be required e.g Telesales, Accounts, Business Support 10. The same procedure should be followed with deliveries to customers and should be completed by the driver. Please see Section 11. In the event of stock getting damaged or if discovering that it is out of date the following immediate action should be taken: 1. Remove the product to the appropriate returns / damages bay immediately and inform the Warehouse Manager. Log any segregated stock on the register. 2. Use Form QAS10RA to record the out of date stock or damage and record all action taken. 3. Clear any spillage if applicable. 4. Dispose of the contaminated stock and sign the form when completed. 5. Pass a copy of the Form to all relevant parties as may be necessary i.e. if a credit note is required 6. Inform the Telesales Manager so that all sales staff can be informed of reduced stock levels and amend any sales lists such as the Short Dated Sales list items etc., 7. The same procedure should be followed if goods are found to be OOD when out delivering by the driver. Please see Section 11. Issue 8 Reviewed 05/23 TS PM1 Page 1 of 1

6. Product Recall In the event of a product recall by a supplier, the MD will inform Business Support, and the Telesales Manager, who in turn will inform the Sales Teams. The following will also apply: 1. The supplier will state the date mark and / or batch number of the problem stock and date of delivery into our warehouse. 2. Product Recall Traceability Form PRV 3 should be completed to record actions. 3. A visual check will be made by the Warehouse team to ascertain the amount of stock in the warehouse with that date or batch number, and this will be removed from storage to the returns bay. 4. Delivery note / invoice should be retrieved to verify total amount of stock received. 5. A list must then be produced from the product code list. This will identify all customers who purchased this product within the specified period. 6. All customers who received the product must be contacted immediately and advised of the problem. They must be instructed to remove the said product from their storage to a ‘safepoint’ so that it can collected by us. 7. The stock retrieved must also be checked to ensure that the stock retrieved correlates with the stock quantity and type returned by the customer. 8. Arrangements will have been made by supplier to pick up the problem stock or alternatively, the supplier will have instructed to follow instructions for disposal. Staff should check arrangements before taking action. 9. In respect of any product recall, product withdrawal and incident, the Company shall immediately notify the certifying body. 10. Test recalls will take place annually and will include a ‘back to farm’ traceability test on meat products. Issue 7 Reviewed 05/23 TS PM1 Page 4 of 4

Trevors Foodservice Product Recall Procedure The staff listed below will conduct any product recalls: Jason Whitehead External IT Manager Tracy Critchley Telesales Manager In the event of these staff members being absent, it would be possible for the product recall report to be carried out by another member of the telesales team. The report would then be passed to Business Support for the next stage of processing, to include advising STS of the recall. On receiving a product recall from a manufacturer or supplier the following process should take place using the correct forms: Product Recall/Traceability Form PRV3 Using the Lady Lodge System: Obtain batch recall date of delivery into Trevors Warehouses from supplier. Each stock line entered at goods inward is assigned a batch number. From within the LLS system perform a stock trace. (Options K, T on menu) Input product code and date of delivery from supplier. Use the Viewer option. Export the Stock trace to OpenOffice. In the viewer, select the BatchNo to recall, this is the BatchTrace. Export the batch trace to OpenOffice From the generated report check the current stock level. If stock levels match, contact all customers who received that particular batch. Customers should be contacted as quickly as possible, and informed of the recall issue and what action is required If stock levels don’t match, consider contacting all customers who purchase the product. Summary: K/T Find stock code Input date Issue 7 Reviewed 05/23 TS PM1 Page 4 of 4

Isolate Warehouse Stock Take affected products off sale in the system. As the recall reports only identifies delivered stock, run report to identify any picked orders not dispatched as yet, and to enable removal of affected lines from future sales orders in the system. Count and isolate affected warehouse stock, based on batch codes BBE dates as required. Depending on current stock, it may be possible to re-enable sales of product once the recall process is complete. The recall form must be completed fully, ensure the contact name has been taken. Where there is no stock to recall, this should be clearly indicated. There is also a space for notes if required. Arrange a collection if necessary. Issue 7 Reviewed 05/23 TS PM1 Page 4 of 4

Completing the product recall Once all customers have been contacted and return/warehouse stock levels confirmed, the manufacturer/supplier should be contacted to obtain collection/disposal instructions for affected stock. The accounts department and warehouse food in team must be made aware of these instructions to ensure the supplier actually collects (where arranged) and credits the recalled goods. In all instances the Business Support Department should be notified. Our external auditors; STS Certification body / Micron2 must also be notified of any product recalls. Trevors Foodservice are also required to report to Micron2 any confirmed positive Listeria monocytogenes detections in accordance with the STS Code of Practice and Technical Standards. Trevors Foodservice must also legally inform the local authority, where appropriate (i.e. if >100cfu /g are found). Issue 7 Reviewed 05/23 TS PM1 Page 4 of 4

7. Notification of Infectious Diseases In the event of a member of staff suffering from, or being in contact with any infectious or notifiable diseases, the following procedure will be followed: 1. The member of staff concerned must be advised not to report for work. If they have already reported to work they must be sent home and advised to seek medical advice immediately. 2. Managers, Business Support and all members of staff in the business will be informed and staff may be advised to seek medical advice. 4. The member of staff concerned must not return to work until they have been directed by their Doctor as safe to do so. A Fit to Work note should be obtained stating that it is safe to return to work. 5. Form HS4 must be completed to record the notification and to record all actions taken. 6. Complete an online form and submit to the Health and Safety Executive. Check that a notification has been sent to the ‘proper officer’ at the local council or local health protection team (HPT) of suspected cases of certain infectious diseases. 7. Log the information on the RA1 – Record of Accidents and Diseases List of notifiable diseases Diseases notifiable to local authority proper officers under the Health Protection (Notification) Regulations 2010: • Acute encephalitis • Acute infectious hepatitis • Acute meningitis • Acute poliomyelitis • Anthrax • Botulism • Brucellosis • Cholera • Covid-19 • Diphtheria • Enteric fever (typhoid or paratyphoid fever) • Food poisoning • Haemolytic uraemic syndrome (HUS) • Infectious bloody diarrhoea • Invasive group A streptococcal disease • Legionnaires’ disease • Leprosy • Malaria • Measles • Meningococcal septicaemia • Mumps • Plague • Rabies • Rubella • Severe Acute Respiratory Syndrome (SARS) • Scarlet fever • Smallpox • Tetanus • Tuberculosis • Typhus • Viral haemorrhagic fever (VHF) • Whooping cough • Yellow fever Issue 5 Reviewed 05/23 TS PM1 Page 1 of 1

8. New Personnel/ Training Procedure All appointments are subject to a minimum of two satisfactory references being obtained. In order for new staff to settle quickly and safely into their new environment, it is necessary that they are informed of our operating procedures and requirements as early as possible. The Business Support Assistant will carry out the General Company Induction on the first day of starting, and the IND 1 will be completed. The Business Support Manager will liaise with the appropriate Departmental Manager (s) to create the Induction Schedule according to the role in question. The appropriate Line Manager will also arrange for on the job training to be carried out and a Training Schedule must be completed and signed off once all training has been fulfilled. This form must be submitted to the Business Support Manager for checking and retaining on file. All delivery drivers must complete a driver specific induction. Training records will be completed as appropriate. An information/training pack will be issued containing staff rules and requirements which includes: a. Personnel details Form PER 1 b. Staff Rules incorporating Health and Safety within our premises STR 1 c. Staff Training & Instruction STR 2 d. Manual Handling Instruction MH 2 e. Fire Safety Training Fire 3 f. Staff Handbook Sign off sheet SS1 g. Self certificate sick form SC1 h. Driver Responsibilities (Delivery drivers only) l. Induction Form IND1 j. Training Schedule PTS1 k. Temperature Training Sheet TCT1 (Op’s only) l. Employment Medical Questionnaire EMQ1 Additional training aids / information is accessed on the Staff Intranet and employees must confirm that they will familiarise themselves with the following: The Staff Handbook, Procedures Manual, Food Policy, Quality Policy, Health and Safety Policy, Environmental Policy, Quality Assurance Manual and Privacy Policy. Staff are also required to complete: Bank Details (BD1), Staff Profile and Uniform Issue (UR1) Training for each staff will include: • Good handling practices • Use of equipment • Pest control • Operating procedures • First aid and infectious diseases • Visual checking systems (Op’s only) • Picking and loading practices (Op’s only) • Forms and records • Basic Food Hygiene (or higher depending on Seniority) • Fire Safety • Health & Safety • General rules • Customer Service • Additional staff training commensurate to job role Issue 9 Reviewed 05/23 TS PM1 Page 1 of 2

All staff will be directed to the various locations of the Procedures Manual, Quality Assurance Manual, Company Policies and Policy Statements and told where the Company Safety Manual is held. Individual copies can be obtained from the Business Support office or found on the staff intranet. All personnel will receive on and/or off the job training, which is relevant to their specific job role. All personnel are required to sign training sheets, stating that all training has been carried out and associated documents have been seen. Also that they have received, read and understood the rules and requirements associated with their job and the company and where to find further information. Reference material, leaflets, publications and general information is also available for staff and they will be told of the existence and whereabouts of this information during their induction. Staff are issued with a written statement job offer letter prior to commencing employment and a contract is issued on their first working day. All Company Policies are also located on the staff intranet and the Business Support office. Regular monitoring and checks are carried out by Management to ensure that Company standards are met. Failure to achieve standards will result in an investigation taking place and where necessary further training will be arranged. All staff receive reviews and objectives are set. These are documented and evaluated so that employee performance continues to contribute to the overall business objectives. Issue 9 Reviewed 05/23 TS PM1 Page 2 of 2

8. a) Request for Samples All requests for samples or donations should be submitted on Form CRS1, this is then logged on RS1, which is held by the Business Support department. Any member of staff requesting samples other than Business Support MUST make sure that an email is sent to Tracy Simmons, Business Support Manager who will log all samples and any action to be taken to include requesting invoices to be raised by accounts for the samples. Any samples submitted to customers must be followed up by sales staff, with a view to the customer then purchasing the product regularly. Therefore, a 50% conversion rate is set for all samples issued. Issue 3 Reviewed 05/23 TS PM1 Page 1 of 1

9 (a & b). PROCEDURE FOR DELIVERY OF GOODS a) DELIVERIES OUT Drivers are responsible for the safety of their vehicle and of their loads and should ensure safe, secure and legal driving, loading, parking and re-fueling. Drivers must NOT overload the vans. This could lead to prosecution of the driver and the company. Vehicle weights, along with the driver and vehicle information and person responsible for lining the load, are completed by a member of the Warehouse & Logistics Management Team on the sheet TRS1. Drivers are responsible for completing and signing the VOSA Defect Report Booklet prior to leaving the depot and completing a visual check of their wagon to identify any faults or damages before each journey. Any defects must be reported on the Epod Lady Lodge System. The form must be completed and actioned in full. The Driver Defect Booklets are kept in each vehicle and then held in the Warehouse once the booklet has been finished. Drivers must make sure that the interior of the van is clean before loading and are reminded that they are carrying food products and hygiene rules apply. The interior and exterior of the vans must be cleaned a minimum once weekly or more frequently depending on cleanliness, using the appropriate cleaning method as detailed on the Delivery Van Cleaning Schedule VC2. Vans should also be swept out and cleaned between deliveries as required e.g. if there has been a spillage. All interior & exterior cleaning of the vans must be noted on the Delivery Van Cleaning Schedule VC2. Smoking in vans is not permitted. It is illegal to do so and the driver as a result pays for fines imposed. It is also a legal requirement that compartments display the correct No Smoking signs at all times. If drivers require the stickers they should request them via the Warehouse Manager. Delivery Temperatures Drivers of freezer/chiller vans, must record the temperature of the unit on arrival at each drop from the start to end of the journey, on the electronic Epod. Vans must be at or below 5C [preferably between 1C and 5C] for the chiller vans, and at or below -18C [preferably between -18C and -21C] for the freezer vans. The critical limit for the freezer is –15C and your freezer unit must have at least reached this temperature before leaving the warehouse. It is appreciated that it is difficult to maintain temperatures when making multiple deliveries within a small geographical area and often in the same street, but drivers must do everything possible to ensure that the temperature is recovering between drops i.e. close vehicle doors at every opportunity. If the air temperature of chilled or frozen goods falls below critical limits, then a probe check of the food packaging must be carried out and recorded on the Driver delivery sheets produced electronically from the Lady Lodge System. You should also include this as part of your driver de-brief. Van Probes must be calibrated every 6 to 8 weeks and recorded on form VPC. When delivering pre packed raw meats, staff MUST use hand sanitizer, which is located in the cab of the vehicle, prior to handling any other food items. This reduces the risk of bacterial cross contamination. Drivers MUST obey all traffic regulations; drive carefully, consider other road users and must not exceed speed limits. Drivers will be responsible for paying their own speeding fines, parking fines and any other penalty charge notices. Issue 14 Reviewed 05/23 TS PM1 Page 1 of 2

Driver cards must be inserted into the driver one slot at the start of each journey. Driver cards must be kept on all drivers, at all times, including out of office hours. Every 28 days the driver card must be inserted into the Optac card reader and signed off. A print out may need to be done at the end of a shift if the tachograph or driver’s card has malfunctioned, the card has been stolen, or the driver has had to exceed the legal limits due to circumstances outside his control, such as delays due to a road being blocked by an accident. Driver Delivery Sheets are produced electronically from the Lady Lodge System and details MUST be recorded, as deliveries take place, on the handheld Epod so that all information is accurate. Any shortages/returns must also be recorded immediately on the Epod - this records missing items, returns, items not delivered and mileage. These are then kept in the Warehouse Office once the run has been completed. All goods must be checked by the customer in the presence of the delivery driver, against the invoice and signed for by the customer on the Epod. Any payments received are noted on the Epod system and the cash analysis sheet completed. Drivers must ring the office or use the Epod to notify of any returned products. If a customer is not available and a delivery cannot be made, the driver must note on the Epod stating date/time the delivery was attempted. Drivers must not leave the customer premises until everything has been checked and both the Driver and the person taking receipt are satisfied that everything is correct. Shortages The number of items delivered must be checked in the presence of the driver. Claims for shortages should be dealt with at the time of delivery. Claims for shortages should be forwarded to Accounts the same day. Damages In the first instance claims regarding damages must be made through the driver at the time of delivery. The latest the Company must receive all claims for damages is within 3 working days. Damaged goods should be held awaiting Trevors Foodservice instruction. Returns All applications for the return of goods, (unless at the time of delivery), must be made through Accounts. The driver must not collect goods from a customer unless he has the appropriate uplift note issued by Trevors Foodservice. A credit will only be issued to the customer if the wrong product was delivered and returned on the same day with the same delivery driver in its original condition. In all cases, Delivery Drivers must make sure on return to the office that a driver de-brief is done, and details from the Epod are handed over, in addition to any other associated paperwork. Upon receipt of details from the Epod, the Warehouse or Logistics Manager will check entries for non-conforming records and temperature deviances. These are logged on DDR1 ‘Driver Discrepancy Report’ and investigated as necessary. Issue 14 Reviewed 05/23 TS PM1 Page 2 of 2

9 (b). PROCEDURE FOR DELIVERY OF GOODS b) GOODS IN PROCEDURE • Supplier deliveries should arrive at allotted time slots. Deliveries in will be unloaded at time of delivery unless a large stock delivery. See ‘Larger stock deliveries’ below. • Purchase Order must be matched against delivery note, via the Epod. • Temperature checks must be carried out on each delivery and logged on the Lady Lodge System. Any non-conforming items must be rejected and logged. • Stock item, pack size, weight & quantity must be checked against the PO to make sure that the items delivered match the goods ordered. If necessary, separate stock items, count and inspect before accepting and storing. o Please note - any damages should be discovered at point of delivery. o Damaged goods must be deducted from the delivery note and PO. A Damages / Returns Form [QAS10RA] must be completed, along with the item description and quantity where relevant and kept with the delivery note until receipt of the invoice. Form QAS10RA must be signed by the delivery driver and the delivery vehicle registration recorded. o The invoice must be matched against the appropriate Delivery Note to ensure correct charges are allocated. *Larger stock deliveries may not be checked at the time of delivery. In all cases please complete the Damages Form QAS10RA but follow the procedure as detailed below: • Complete Damages / Returns Form QAS10RA and pass to a member of the Op’s Management Team. • Pass the Delivery note to the buyer and note on the sheet which products are damaged. • The Buyer will contact the supplier of the goods. • Suppliers will confirm if a credit will be raised. If suppliers do not confirm within 6 to 8 weeks, Trevors Foodservice may automatically make the deduction. • Dianne Whitehead, Accounts, should receive copies of the form QAS10RA where credits or deductions are required. Issue 7 Reviewed 05/23 TS PM1 Page 1 of 1

10. CLEANING Contract cleaners clean the office premises and specific areas within the Warehouse twice weekly, more if required and a Form CS1 is completed. The Warehouse must also be cleaned and checked daily by those internal staff nominated. It is imperative that all actions are completed in full and the form WHSC1, used as a daily/weekly health & safety cleaning check sheet, should be completed and signed off once all actions have been carried out. Additional checking when cleaning will include the checking of pallets, which must be undamaged and in a good and clean condition. Damaged pallets should be removed immediately and placed in the damaged pallets area. Any primary packaged products e.g. bags of rice, must not be laid directly onto pallets, and must be stored within boxes or onto cardboard laid on top of pallets, which must be replaced also when damaged or dirty. Visual checks of signage, segregated items and stock should also be carried out in addition to any other checks. Forms WHSC1 are retained in the warehouse office. Quarterly inspections will also be carried out by the Warehouse Manager or Business Support to include Cleaning Inspections (CAS1), Building Inspections (WOB1) and Safety & Hygiene checks (SHC1). Forms CAS1, WOB1 and SHC1 are retained in the Business Support or Warehouse office (see lists of forms displayed in warehouse office). Quarterly audits will cover the scope of these forms. Issue 4 Reviewed 05/23 TS PM1 Page 1 of 1

11. PROCEDURE FOR RETURNING GOODS If goods are received which are not as required they will need to be returned to the supplier. This may be because the size delivered was wrong, or the goods were not ordered at all. The goods may be faulty or not up to the standard expected, in which case you will also need to complete the QAS10RA. The procedure to follow is: 1. If the supplier vehicle has left, or if they refuse to take goods back, remove the goods to be returned to the Returns Bay and log on the DRL1 - Damages and Returns Log. 2. Staff should always check if the carrier is still on site and request they take the goods back. A signature must be obtained, along with the vehicle registration number recorded, for all goods returned. 3. Use form QAS10RA as required to record all actions taken. 4. Hand the form[s] to the Warehouse Manager who will make arrangements to have the goods picked up and for any credit notes to be issued. NB: All items held on Returns Bays should be recorded on a DRL1 – Damage Returns Log. Issue 7 Reviewed 05/23 TS PM1 Page 1 of 1

12. PROCEDURE FOR USE OF EXTERNAL PROBE The Reference Probe D02400661 is calibrated to National Standard and certified. It is used to check the Freezer and Coldroom readings, as well as for calibrating other probes. It is calibrated annually. All other probe checks will be carried out by Trevors Warehouses Ltd staff as follows: Weekly: • Leave the Reference Probe in the freezer or chiller for approximately 20 - 30 mins but no longer than this as it may affect the equipment. • Place the Thermamite 5 probe in a position where the air temperature is stable i.e. Away from the door and the fans. • Record the reading on form TC7 and then switch the probe off. • Immediately record the digital reading for the freezer. NB: Critical limit is + or – 3 °C on the freezer and chiller readings as per our HACCP Hazard Assessment. Small probes should be used to check temperature of goods at point of delivery as required and should be carried out as follows: • Switch probe on. • Insert probe blade between cases on delivery vehicle. • Allow a few minutes for the temperature reading to stabilize. • Record the reading on the Lady Lodge System. The digital read out on the vans is to be checked weekly against the reference probe for both chilled and frozen compartments as follows: • The van will be checked on return from a delivery run with the motor kept running. • The probe will be put into the e.g freezer or chiller compartment and left for 20 – 30 mins minutes to stabilize, then the readings are taken and recorded as above. Readings outside of deviation limits of + or - 3°C when testing vans and site chillers on the premises: • Record on form TC6 and advise departmental manager. • Take reading the following day as a re-check and record again on form TC6. • If reading is still in excess of the limit, report it to the departmental manager, so they may call out the maintenance contractor. Calibrating of probes Calibrating a probe involves checking the freezing point is at 0°C. We allow a deviation of 1°C, so the readings in iced water should be no more or less than -1°C to +1°C. Any readings outside of this range should result in a replacement of the batteries and then a repeat of the process above to obtain readings. If readings are still outside of this, replace the probe / send for repair depending on probe type. The small probes should be checked every 6 – 8 weeks against the Reference Probe by completing the following: • Fill a glass with ice cubes, then top off with cold water. • Stir the water and let sit for 3 minutes. • Stir again, then insert the probe into the container, making sure not to touch the sides • Switch probe(s) on and immerse probe rod only into the water, swill the blade around in the iced water slowly, not letting it rest against the container or the ice cubes. • Allow a few minutes for the temperature readings to stabilize. • Record the readings for Vehicle probes on form VPC and the Warehouse Probes on form TC7. Issue 10 Reviewed 05/23 TS PM1 Page 1 of 1

13. DOCUMENT CONTROL PROCEDURE All documents used within the Company are approved by the Business Support Manager, and allocated with an issue number and reference code. A QAS 8 is created for each document, which is then filed in the Document Distribution file and is used to record details and changes for that particular document. When any documents are required, an application is made to the Business Support office, who will then formally issue the document. If a document is to be changed, the Business Support department will update the QAS 8. The relevant departmental manager will be notified by email of the document change. Managers must then destroy all remaining, unused documents. New documents must be issued with an ID, new issue number and the initials of the person creating it, along with a new document distribution list sheet QAS 8. This is then placed in the Master Copies file in the Business Support Office. All relevant departmental managers will be notified and issued with a copy of the form. Any training required in the use of the new document will be provided by the Departmental Managers. All master copies are held on file in the Business Support Office.

Issue 6 Reviewed 05/23 TS PM1 Page 1 of 1 14. TEMPERATURE MONITORING PROCEDURE The monitoring of temperatures for the freezers, cold room and the vans is a most important part of the Quality System and must be carried out with diligence. The freezer is to be monitored 3 times daily: on opening in the morning, midday and late afternoon. This is a simple procedure and is made by reading the digital gauge outside the freezer and recording the temperature on form TC21. The same procedure is followed for the cold room, by reading the digital gauge outside the chiller and recording the temperature on form TC21. Temperatures of deliveries in to our premises must be read and recorded on the Lady Lodge System. Ask the driver for the vehicle temperature reading. This may be in the form of a printed read-out or a visual reading of the gauge. Use the hand probe to verify the readings (procedure 12). Our van drivers must monitor their vehicles' temperature and record it at the beginning, and end of each journey and at every drop. All readings are to be recorded on the Epod. Issue 9 Reviewed 05/23 TS PM1 Page 1 of 1

15. SHELF LIFE CHECKS A list of the expected shelf life for specific foods or food groups is provided and displayed in the warehouse, and may be referred to as required when accepting a delivery. A visual check will be made daily/weekly or fortnightly of goods in the cold room and daily/weekly in the freezer. The frequency of checks will depend on the product. Checks will also be carried out as goods are picked or handled, to ensure that they remain in good condition and within date. Checks are the responsibility of the nominated chilled/frozen goods operative and will be recorded on form TC9 & TC12. Rotation of all is essential and will take place, as new stock is stored. Visual checking for dates is therefore ongoing. Short dated stock is identified either on the Lady Lodge system or by the warehouse team and submitted through to telesales to either sell on quickly (within 48 hours) or to donate to a local charity. This also assists us in achieving our objective of zero food waste. These goods are moved to a separate area, away from the main stock. Any goods, which are not sold or donated, will be removed from stock and placed in the skip. All short dated stock will be sold through as a priority via sales & marketing channels. Effective use of these channels, in addition to effective stock rotation and visual checks, prevent wastage as a result of out of date stock. Issue 9 Reviewed 05/23 TS PM1 Page 1 of 1

16. Notification of Non Selling Stock Left Over – All Products Following SIU promotions there is often stock left over, some of these are not standard lines stocked by Trevors and are bought in purely for the purpose of the SIU promotion. At the end of the month/beginning of the next any ‘left over/slow moving’ promotion lines are identified by the Lady Lodge system or by the warehouse team and submitted through to telesales. This information will then be used to sell out specific promotion via sales & marketing channels. STOCK MOVEMENTS Any stock location movements are to be authorized and approved by the Warehouse Manager. Stock movements are actioned on the Lady Lodge system. Issue 4 Reviewed 05/23 TS PM1 Page 1 of 1

17. Stock Control We do stock takes on a daily basis, early mornings - which is done at a time when there are no orders coming through for processing and the stock figures cannot be affected. Full stock inventories take place quarterly. Stock sheets are printed in the morning before the stock take is carried out, by the staff member responsible for performing the task. Due to the layout of the warehouse the selection criteria for stock checks is the bay location and this is a continuous rolling stock take, so will always continue from where it finished last. The stock check is carried out by 2 people to ensure accuracy and by double checking counts. Stock needs to be allocated and any stock in upper warehouse locations, dropped for ease of counting. Any changes need to be recorded on stock sheets provided by the system. In addition to the stock count we check that the stock is rotated correctly and dates are checked. Any short dated stock is identified through Lady Lodge and submitted to telesales, along with the dates. This is then passed to the Warehouse Manager for checking before issuing to the Telesales Manager. The items will then be sold through (within 48 hours) or a donation made to a local charity and logged. Once stock counts have been completed, dates checked and stock rotated the information is entered onto the system for any changes and updates to be made. Completed stock sheets are passed to the Warehouse Manager for further investigation into discrepancies. Sheets are kept in the warehouse office. Issue 5 Reviewed 05/23 TS PM1 Page 1 of 1

18. Dangerous substances – Adblue and Diesel We store small quantities of Adblue and a diesel tank on site. Dangerous substances can put peoples' safety at risk from fire, explosion and corrosion of metal. For further guidance please refer to HSE leaflet Indg370 - Controlling fire and explosion risks in the workplace - A brief guide to the Dangerous Substances and Explosive Atmospheres Regulations and INDG136 - Working with substances hazardous to health. Adblue Adblue is located in the yard in a 1000ltr IPC. AdBlue is a non-toxic liquid that’s colourless in appearance and is a solution of water and urea. To comply with Euro 6, recent diesel-powered vehicles use SCR technology to inject microscopic quantities of this liquid into the flow of exhaust gases. It acts by breaking down mono-nitrogen oxides (gases that can be harmful and are found particularly in the fumes from diesel exhausts). It's important to understand that AdBlue is an exhaust additive, kept in its own special tank and injected automatically in small quantities into the flow of exhaust gas. AdBlue is not a fuel additive and you will cause expensive damage if you add it to the diesel tank by mistake. Please note: Vehicles may not start if the Adblue runs out. Although it’s non-toxic, AdBlue is corrosive and can cause irritation to skin, eyes and lungs. It is important that staff wear plastic or vinyl gloves and wash their hands immediately if the liquid comes into contact with skin. Any spills must be rinsed from the vehicles bodywork as it can damage paintwork. Any significant spillages must be reported to the WM and advice sought in respect of dealing with the spillage. PPE must be worn in all cases. Diesel Tank This is not currently in use. Issue 4 Reviewed 05/23 TS PM1 Page 1 of 1

19. Forklift Inspections At the start of each working day, it is the responsibility of the Goods In team to make sure the forklift checks have been completed prior to use for daily operations. Checks are done on form VS2. Any faults found must be recorded and reported to the Warehouse Manager immediately, who will then make arrangements for an engineer to attend site and address the issue. Completed check sheets and Engineer reports are kept in the Warehouse & Logistics office and archived periodically. The FLT’s are serviced in line with the schedule. Issue 4 Reviewed 05/23 PM1 Page 1 of 1

20. Baling As part of our waste recycling program all cardboard and plastic waste is recycled. Green Oak Recycling is a local company who deal with the recycling of this waste. Cardboard and plastic waste is collected in trolleys situated in the warehouse throughout the course of the day. This waste is then processed into bales using a compressor/ baling machine and removed to the recycling skip, ready for collection from Green Oak Recycling. Once the skip is full the Warehouse Manager will contact Green Oak Recycling who will then come and replace the full skip with an empty one. Issue 4 Reviewed 05/23 TS PM1 Page 1 of 1

21. Picking Operation Once orders have been processed by the telesales team, an order picking form is released. The Warehouse Manager will check this and issue to the warehouse for picking on the appropriate day. The items are picked and stored in a trolley located in the warehouse or on a pallet (depending on the size of the order). When picking chilled pre-packed raw meat products, these items must be placed in to a separate crate and stored at the bottom of the trolley or cage, in the chiller. After handling pre-packed raw meat products staff MUST use hand sanitizer, which is located on the wall inside the chiller, prior to picking any other food items. This reduces the risk of bacterial cross contamination. Orders are then double checked by an appropriately skilled person to ensure the order is correct prior to loading for distribution. Any incorrect items will be corrected accordingly. If the product ordered is not available it will be substituted for a similar alternative. This is then recorded on a Not in Stock form – NIS1 and passed to the warehouse management team for checking. This is then forwarded onto the telesales office to amend stock for orders and to contact customers accordingly. It is important to highlight substitutions to our customers by way of assisting them to meet their obligations under the EU Food Information for Consumers (EU FIC) Regulations. Tolerance levels and picking rates have been set for the picking operation. Errors made prior to the checks taking place during the picking operation are recorded and logged for each staff member and actioned in line with company guidelines. Staff members are also required to work to a minimum picking rate as set by the business to ensure maximum productivity is achieved on each shift. This information forms part of the KPI breakdown which is used to look at performance levels along with helping to improve the service we provide. Issue 6 Reviewed 05/23 TS PM1 Page 1 of 1

22. PURCHASING Our company is a member of the Country Range Group, which is a purchasing group for branded goods from National Companies who are approved suppliers. The Country Range Group also has its own label brand. National suppliers who have been approved by the Country Range Group can be found on the Country Range website. Quality Assurances, Accreditation certificates and product specifications are all available from the CR head office. Product specifications and COSHH sheets can also be found on the Country Range website. We also use the Erudus system, which gives all sales and office staff access to a database of Allergen, Nutrition & Technical data for our products. The Country Range Code of Practice is available from the Business Support Office. The majority of our suppliers are drawn from the approved suppliers list as above. Suppliers sourced on a more local level by Trevors are identified on Form NS1 – Notification of New Own Sourced Supplier or may be notified via email to the Business Support staff. A list of our own sourced suppliers can be found in the Supplier Accreditation file in the Business Support office, along with copies of accreditation. All suppliers must hold a current certificate of conformity or we will cease trading with them. If a new own sourced company is to supply goods, they must be able to provide a current Certificate of Conformity. Companies will also be asked to provide any safety specifications and data for their products as necessary and suppliers should be contacted by email or telephone as required. Contact details can be found in the Supplier Accreditation file. Trevors Foodservice operates to a Purchasing Policy. Contractors and maintenance contracts A Vehicle Schedule and Maintenance Schedule is followed. Vehicles, buildings, fixtures, and other physical facilities of the business shall be maintained in a sanitary condition and kept in repair sufficient to prevent food from becoming contaminated. The equipment maintenance program will be followed to ensure that any vehicles and equipment, which may impact on food safety, continue to function as intended. The maintenance procedures and frequencies are based on the equipment manufacturer’s manuals or equivalent, or on operating conditions that could affect the performance of the equipment. The following contractors will be responsible for the maintenance and repair of equipment and vehicles in the business: Issue 13 Reviewed 05/23 TS PM1 Page 1 of 4

Issue 14 Reviewed 05/23 TS PM1 Page 2 of 4 External Suppliers & Contractual details Contracted for Company Name Company Address Telephone Number Account No Contract Details Pest Control Pestokill Graveoak Lane East Lancashire Road Leigh Lancashire WN7 3SE 01942 262 717 TREV02 TREV03 8 Inspections per year Free call outs in-between technicians visit Freezers & Chiller Maintenance (Vehicles) MWL Lynstock Way Lostock Bolton BL6 4SA 01204 669247 A8323M Call out as & when needed Freezers & Chiller Maintenance Allcool (NW) Ltd Unit 6 Wyrefields Poulton Business Park Poulton-le-Fylde Lancashire. FY6 8JX 01253 893649 310 2 services per year Call out as & when needed Probe Calibration Electronic Temperature Instruments Ltd Easting Close Worthing, West Sussex BN14 8HQ 01903 202151 N/a Send probe no later than 10th October each year for calibration Vehicle Maintenance E.V.T.S. Unit 2 Aldon Road Poulton Industrial Estate Blackpool, Lancashire FY6 8JL 01253 899500 07415 697612 Vehicles to be serviced every 12 weeks Call out as and when needed Vehicle Windscreens National Windscreens Cambridge House, 1 Cambridge Walk, Off Aqueduct Street, Preston, PR1 7TH 01772 837 892 N/a As and when needed

Issue 14 Reviewed 05/23 TS PM1 Page 3 of 4 External Suppliers & Contractual details Contracted for Company Name Company Address Telephone Number Account No Contract Details Fork Lift Truck Maintenance A C Forklifts 44 Greenways, Standish, Wigan WN6 0AF 01257 423141 Gary Clarke – Director: 07979 906287 N/a Call out as and when needed and Feb and August for service. Fire Equipment Maintenance I.F.E.S. 22 Caryl Road Lytham St Annes FY8 2PZ 01253 726912 Annual service and maintenance of fire equipment Call out as and when needed Fire Alarm & Emergency Lighting Sellers Electrical Services 22 Beverley Avenue Poulton-le-Fylde Lancashire FY6 8BN 01253 893781 07538 401405 Twice yearly service Call out as and when needed Baling Machine Maintenance Mil-Tek Unit 3, Birch Way Easingwold Bus Park Easingwold York YO61 3FB 01347 824900 0800 342 3177 Twice yearly service Call out as and when needed Waste Management Suez 301-304 Parkway Worle Weston-super-Mare BS22 6WA 0800 542 3549 Weekly collection Recycling Green Oak Recycling The Old Vicaage Bamber House Church Lane Hambleton FY6 9BZ 0125 3883361 Monthly collection

External Suppliers & Contractual Details Pallet Removal Various for different pallets Blue Pallets – Chep Red Pallets – LPR Brown Pallets – Logipal White Pallets – Owen & Eyre 0800 515320 0845 165 0000 01676 524000 01253 697205 5000499070 FY3 7XQ FY3 7XQ FY3 7XQ Weekly collection Call out as and when needed Vehicle Tyres Lodge Tyres Lodge House University Court Stafford ST18 0GE 01785 413500 N/a As & when required Cleaning Fylde Clean 25 Elmwood Avenue Preesall Poulton-le-Fylde FY6 0ED 01253 812269 07970 684045 Twice weekly Security Alarms Chubb Security Number 1 @ The Beehive Lions Drive Blackburn BB1 2QS 0344 879 1732 217284 Twice yearly service Call out as and when needed Tail lift vehicles Tail Lift UK Unit 9, Peel Road, Skelmersdale WN8 9PT 01695 51111 Scheduled service Call out as and when needed Issue 14 Reviewed 05/23 TS PM1 Page 4 of 4

23. Pest Control Pest control systems are important to prevent the access of pests that might cause contamination to the processing area and products. Our pest management is contracted out to Pestokill, who are contracted to visit our premises 8 times a year. Any sightings of pests or evidence of pests must be reported by a staff member immediately using Form PESTAS 1. This form must be signed by Michael Townsend or Simon Wilkinson, who will make sure the Contractors are called out before passing the paperwork to Business Support for filing in the Contractors Pest Control File. All reports from the Contractor visit must be linked to any PESTAS 1 forms at the point of filing. Issue 5 Reviewed 05/23 TS PM1 Page 1 of 1

24. Chemical Control All Chemicals are stored separately to any food items in the warehouse in order to minimize the risk of cross contamination. All items placed on vans ready for delivery must be separated, with chemicals / cleaning products placed in crates or boxes to ensure risk of cross contamination is kept to an absolute minimum. Staff are advised to clean up small spillages as soon as they occur using the appropriate PPE. Depending on the chemical spillage, disposable and absorbent tissue (blue roll or hand cloths) should be used around the spillage to prevent seepage until it is cleaned up in full. Issue 2 Reviewed 05/23 TS PM1 Page 1 of 1

25. AUDITING PROCEDURE A schedule for auditing is available in the Business Support office. Audits are carried out by the Company Secretary, Dianne Whitehead. The schedule will be used to determine when the next audit for each procedure is due. The purpose of an Audit is to assess the procedure and not the person. Auditors will check that the procedure is working and is still effective. Factual statements of observations will be made, backed by evidence, and not personal opinions. These are recorded on a Non Conformance Report Form NCRF1. A Non Conformance Report will be completed for each audit category. Points highlighted on the Non Conformance Report NCRF1, will be discussed with the people involved. Auditors must check that the written procedure is being followed. The purpose of the audit is to review processes and procedures and to assess their effectiveness. The Business Support Manager will check action points have been completed for each non-conformance or recommendation within the suggested timeframes as detailed by the Auditor. CHECK LIST ❑ Check the date audit is due and schedule the audit. ❑ Have documents NCRF1 to hand. ❑ Define scope of audit and review procedure. ❑ Has anything changed since the last audit? If so have all the relevant changes been made? ❑ Review previous audit report – have all action points been carried out? ❑ What does the procedure require? ❑ What is actually happening v what should be happening? ❑ What evidence supports your findings? ❑ Ask for representative sample of records kept if not checking all documents held in the file. ❑ Discuss all aspects with responsible personnel involved. ❑ Ask opinions – listen to the answers. ❑ What was the observed deviation or non-conformance? ❑ Is it critical or minor – everyday non-conformance needs a corrective action. ❑ What action and priority does the team recommend? ❑ What answer was given to explain the deviation? ❑ Was there an obvious cause? ❑ Was a root cause analysis performed, e.g. no time, wrong or no equipment? ❑ Do we need to revise the procedure? ❑ Do we need to do a follow-up audit? ❑ Do not offer personal opinions in the report, only facts. Issue 8 Reviewed 05/23 TS PM1 Page 1 of 1

25. Index of Forms • Customer Complaint Form QAS 4a. • Non-Customer Complaint Form QAS 4b • Customer Complaints Log CL1 • Country Range Complaints form • Freezer-Chillroom-Van Failure - Form TC6 • Vehicle Probe Calibration form VPC • Damaged Goods / Breakages – Plastic - Glass / Spillages – Non Food / Out of Date Stock / Returns QAS10RA • Register of glass and hard plastic - RGHP1 • Product Recall Traceability Form PRV 3 • Report of Infectious disease - HS4 • Record of Accidents and Diseases RA1 • New Starter/Staff Training core forms: a. Personnel details Form PER 1 b. Staff Rules incorporating Health and Safety within our premises STR 1 b. Staff Training & Instruction STR 2 d. Manual Handling Instruction MH 2 e. Fire Safety Training Fire 3 f. Staff Handbook Sign off sheet SS1 g. Self certificate sick form SC1 h. Driver Responsibilities (Delivery drivers only) i. Induction Form IND1 j. Training Schedule PTS1 k. Temperature Training Sheet TCT1 l. Employee Medical Questionnaire EMQ1 m. Driver Assessment DA1 n. Performance review • Performance Appraisal (BDE) AFFS • Management Performance Appraisal AFOM • Management Performance Appraisal AFTM • Quarterly Staff Appraisal (Driver) APP/DR1 • Quarterly Staff Appraisal (Warehouse) APR/W1 • Development & Training Plan TDP • Performance Improvement Plan PIP-FS • Safety and Hygiene Check SHC1 • Building Inspection WOB1 • Samples Log RS1 • Contract Cleaners Check sheet CS1 • Defect Report Sheets DRS1 • Delivery Van Cleaning Schedule – VC2 • External probe Checks - TC7 / TC8 Issue 9 Reviewed 05/23 TS PM1 Page 1 of 2

Index of forms continued….. • Distribution List - QAS 8 • Freezer and Cold Room Temperature Charts - TC21 • Cold Room Date and Condition Check - TC9 • Fortnightly stock rotation Date Check Sheet - TC12 • Notification of New Own Sourced Supplier NS1 • Internal Auditing Schedule - PAS 1 • Audit Report Form – NCRF1 • Damages and Returns Log – DRL1 • Driver Load Sheets DLS – Warehouse office • Forklift Truck Inspection VS2 • Diesel Tank Record DTR – Warehouse Office • Stock Location Movements SLC – Warehouse Office • Weekly Health & Safety Check sheet WHSC1 – Warehouse Office • Products Not in Stock – NIS1 • Pest Reporting Sheet – PESTAS1 • Customer Samples Request – CSR1 Issue 9 Reviewed 05/23 TS PM1 Page 2 of 2