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ELIXIR FOOD doo - Šabac

EF-PR-640-01
Management with product quality and safety

PROCEDURE

Management of the working environment

Submitted by:
Copy serial
FUNCTION
number 00 Number of copies

Management representative for product quality and safety 1 + E

01 Company Director E
02 Head of production E
03 Production manager E
04
05
06
07
08
09

CONTROLLED COPY
number 00

Defining
Attachment
2 28.11.2022. Shift check lists Sava Isakoviÿ Vera Popovic Vera Popovic
10

Change
1 everything 03.08.2021. Jelena Gavriloviÿ Vera Popovic Vera Popovic
locations of the I
team for KBP for
User
0 everything 11.01.2021 Milijana M. Milovanoviÿ Vera Popoviÿ Vera Popovic
Edition

Page Date About Made by Checked Approved

Change number writing

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ELIXIR FOOD doo - Šabac

EF-PR-640-01
Management with product quality and safety

1.0 SUBJECT AND FIELD OF APPLICATION

With this procedure, Elixir Food doo prescribes the way of managing the working environment necessary to achieve compliance with the
requirements for the product, in accordance with: the law on occupational safety, prescribed measures and norms, as well as the way of performing
activities that include:

ÿSanitary and health examinations of workers

ÿHygiene ÿTraining ÿPersonal protective equipment
ÿCleaning of production equipment ÿCleaning of
work and storage areas ÿCleaning of means of
transport ÿProtection from pests ÿPreparation of work
areas and equipment ÿMaintenance of necessary
working conditions under which the work is performed,
including physical, environmental factors and other
factors (such as noise, temperature, humidity, lighting
or weather conditions) during the production process ÿManipulations in the production process ÿMaintenance after the end of the production
process ÿPlanning, procurement and issuance of personal protective equipment ÿDetermining and controlling worker's health condition

This procedure is applied in all organizational units of Elixir Food doo Company and all workers who must comply with it.

2.0 PURPOSE OF THE PROCESS

The consistent application of this procedure by all organizational units of Elixir Food d.o.o. enables the fulfillment of the requirements of the HACCP
standard and minimizes or excludes the possibility of contamination of raw materials and finished products with unwanted agents that could endanger
the health of end users and question the trust of customers in our products.

3.0 PROCESS OWNER

HACCP team leader

4.0 RESPONSIBILITIES AND AUTHORITIES

The HACCP team leader is responsible and authorized for:

ÿ Participates in the creation of documentation that prescribes the required sanitary and hygienic measures in accordance with the requirements
of the HACCP
standard, ÿ Monitors and controls the implementation of prescribed requirements prescribed by the HACCP
standard, ÿ Gives suggestions, proposals, corrections to sector managers in order to implement and improve the prescribed
demands.

The head of production is responsible and authorized for:

ÿ Participates in the creation of documentation that prescribes the required sanitary and hygienic measures in accordance with the requirements
HACCP standards,
ÿ Consistently implements the prescribed requirements prescribed by the HACCP standard within its sector, ÿ Gives suggestions, proposals
for corrections to the Management in order to better apply and improve the prescribed
demands,

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EF-PR-640-01
Management with product quality and safety

ÿ Maintains contacts with engaged external institutions for the execution of tasks related to the fulfillment of requirements related to the
maintenance and functioning of the production process (maintenance of equipment and facilities, overhauls, etc.).

5.0 PROCEDURE FLOW

5.1 General

Elements of the working environment

include: • staff ÿ health control;
ÿ hygiene; ÿ education and
training; ÿ supervision; •
drive and location ÿ circle; ÿ
drive; • sanitary protection

ÿ means for cleaning and sanitation; ÿ

protection from pests; ÿ sanitation of
surfaces in contact with food; ÿ handling and
storage of cleaned portable equipment and accessories; • sanitary facilities

ÿ water supply; ÿ water

installations; ÿ sewerage; ÿ
toilets; ÿ devices for washing
hands; ÿ garbage and waste
disposal; • equipment and
supplies • processes and
management ÿ starting materials and
other ingredients ÿ production
operations • storage and distribution

Maintaining hygiene in Elixir Food doo is carried out as part of systematic and planned activities by employees (internal hygiene) and by
competent services outside Elixir Food doo (external hygiene).

5.1.1 Plumbing installations and sewerage

This hygienic-sanitary condition refers to the water used to wash the raw materials that make up the product, the water used for washing
and disinfecting process equipment and production facilities, and the water used for drinking and maintaining the personal hygiene of
employees.

Elixir Food doo uses water from its own well, which is properly protected. The water meets all legal, hygienic and health requirements
related to drinking water, which is why it is used at the level of the entire factory. Water quality is regularly monitored internally - chlorine
dioxide concentration and externally - hygienic correctness, with tests carried out by the Public Health Institute Šabac; all reports are kept
in the archives of the Quality Control department.

The water supply network in Elixir Food doo was constructed and executed in such a way that it meets all the necessary legal and technical
regulations. The water from the well goes into 2 tanks, each with a volume of 6m³, for water storage, which function on the principle of
connected vessels, in order to ensure water supplies in the event of a power outage or pump failure, from

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EF-PR-640-01
Management with product quality and safety

beyond which the water goes into the water supply network. At the exit from the well, a system is installed that prevents water from returning
to the well, and a chlorine dioxide injector is installed behind it, which ensures that all water in the system is chlorinated. The number of
pulses, that is, the concentration of chlorine dioxide, is determined based on the water flow, as recommended by the supplier of Twinoxid,
which is used for water disinfection. The water tanks on the well are coated with a protective agent against corrosion and are washed at
least twice a year. The horizontal and vertical distribution water network is protected by insulating material and placed so that it does not
create hidden corners inaccessible for cleaning and washing with the wall surface.

Hot water supply is provided through individual electric water heaters.

The drainage system - sewerage, is designed for internal and external. The internal one consists of technological channels and an
underground sewage network inside the warehouse. The outer one consists of two separators, pipe ring distribution, shafts and two large
clarifiers at the level of which the service of third parties, emptying and cleaning is performed.
All connections between the internal and external sewage network are provided with lids that open only in one direction, which prevents
waste from returning to the building, as well as rodents.

Waste water consists of: water from the technological process, water from sanitary facilities and water from the kitchen, water from washing
lines and floors, water from the laundry room. Wastewater from the production area is drained through technological channels to two
separators that are located next to the building and are used for the first rough separation of waste (prevention of congestion), and then
through an external sewage network to large sedimentation tanks that are emptied in cooperation with the public utility company.

Waste water from the warehouse area and rooms for workers (toilets, bathrooms, dining room, laundry room) is drained through an
underground pipe distribution to the external network.

Partial purification of waste water is carried out inside the cold store, by adding the Aquaenzym product to the primary separators, i.e.
settling tanks for waste water from production. This preparation is a biologically active mixture of 4 types of enzymes, which reduces the
biological and chemical consumption of oxygen in the water, thereby improving the quality of waste water going to the recipient and
neutralizing unpleasant odors. The preparation is applied according to the manufacturer's recommendation. At the beginning of the
application, 400 ml of the preparation is added to the sedimentation tanks for 2 to 3 months, and when the desired effect is achieved, the
period between two additions is increased, according to the obtained waste water analyses. Further application of the preparation will be
adapted to the quality of waste water, that is, during the season of reception and processing of fresh raw materials, the frequency of addition
of the preparation will increase, in accordance with the recommendations of the manufacturer Aquasystem s.r.o., Bratislava.

Waste water analysis is done 4 times a year at the Public Health Institute in Šabac.

5.1.1.1 External water control

Water control is carried out in order to determine and monitor the hygienic correctness of the water (biological, chemical and physical) used
in the production facility and to ensure the corresponding prescribed level of waste water quality.

Once a month, according to the contract, the authorized organization Institute for Public Health, Šabac , samples water from 2 taps
(alternating production/sanitary part) in Elixir Food doo, in order to control the bacteriological and chemical correctness of the water,
according to the Law on Water (Official Gazette RS No. 46/91) and the Rulebook on the hygienic suitability of drinking water (Official Gazette
of the FRY No. 42/98 and 44/99). An extended analysis of raw water (water before chlorination) is performed once a year, which also
includes control of the presence of pesticides and heavy metals. In case of non-compliance, i.e. excessive situations in the water supply
network or in the immediate vicinity of Elixir Food doo, an additional control is carried out, i.e. an extraordinary control of the hygienic
correctness of the water. The head of quality control receives reports and records the results of laboratory analyses. In the case that
according to the report, the water is not hygienically correct and in terms of drinking water quality, a DECISION ON THE PROHIBITION OF
THE USE OF WATER FOR DRINKING is written in the technological process of production and the MANDATORY USE OF WATER
MACHINERY, i.e. the exclusive use of water from the water machine, which are installed in the premises for workers.

In the event that the damage is of a larger scale that cannot be repaired in a timely manner, the management will provide sufficient quantities
of drinking water in the cisterns, and shut down the own source until further notice, by turning the supply valves. Until the non-conformity is
eliminated, the processing and production process is interrupted, fresh raw material,

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EF-PR-640-01
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if it is in stock, it is stored in a special sub-cooling regime (lower than normal temperatures, around 0 C), and the processing process of DZ
fruits and vegetables is completely interrupted.

The head of quality control receives and records inspection findings.

Pipelines in all operating and other areas are checked daily. The floors in the production rooms are checked daily, in order to determine the
effectiveness of waste water drainage.

5.1.1.2 Internal water control

The company Elixir Food doo disinfects spring water with a CHLORINE-DIOXIDE solution (commercial name Twinoxide) with the help of
a pump and an injector that injects it into the main pipe, which then supplies cold storage facilities with water. Internal water control is carried
out daily at one tap point in order to control the concentration of the disinfectant CHLOR-DIOXIDE in the water, using the comparative test
method "MERCK Chlordioxid-Test".

The company Elixir Food doo does not have an internal laboratory for the analysis of microbiology and chemical analysis, but only performs
visual and organoleptic control, which leads to the conclusion that there is no possibility of chemical and microbiological contamination in
this way.

5.1.2 Hygiene of workers

5.1.2.1 Sanitary and health examinations

Every person who is employed by the Company must present a medical certificate on his health. For the first general examination, the
director submits to the doctor a job description of the worker in question. The examination is performed by a doctor specializing in
occupational medicine in an authorized medical institution.
Employees who come into contact with objects of work and in places where special health conditions are required must also meet special
health and sanitary conditions.

Sanitary examinations of workers are carried out at the time of employment and later every 6 months for all workers who come into direct
contact with raw materials, products in process and finished products at their workplaces, and for workers who stay in production areas. The
administrator in the warehouse of HTZ equipment, in order to monitor the sanitary inspections of workers, keeps a record of records of
sanitary inspections of production workers (Appendix 1) and submits it to the Occupational Safety and Health Officer.

During the sanitary examination, the worker must prove that he is not a carrier of dangerous microorganisms and parasites. This is proven
by a certified sanitary booklet.
If necessary, sanitary inspections can be organized on an extraordinary basis in the event of the occurrence of certain epidemiological phenomena.
A worker who does not undergo a sanitary inspection is removed from the workplace where he comes into contact with food items.

The manager is responsible for excluding the worker who comes into contact with food, surfaces in contact with food and materials for food
packaging, from the process for which he is responsible, before the start or during the application, and whose sanitary booklet was not
certified during the regular sanitary inspection due to the identification of harmful microorganisms /parasite or worker in whom he observes
any source of possible contamination of the product, including:

• symptoms of illness or onset of illness (diarrhea, cold, sneezing,...), • burns, •

inflammation or infected injuries, • traces of drugs for external use, or • some other
possible unusual source of microbiological contamination of food.

Such workers are sent to a specialist doctor who prescribes therapy and gives an opinion on the temporary assignment of the worker to
another workplace or sends him to isolation.

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EF-PR-640-01
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At the end of the time required for treatment, the workers are sent for another sanitary inspection, so if they do not provide proof that they meet the
sanitary conditions even then, they will be assigned to another suitable workplace or sent to isolation again until they provide proof that they meet
the sanitary conditions .

5.1.2.2 Personal hygiene of workers

Personal hygiene of workers in the production process includes:

ÿ hand hygiene of workers, ÿ

hygiene of work and protective equipment.

Hand hygiene of production workers is one of the basic hygiene rules. Hand washing for workers who come into contact with food products is
mandatory before starting work and after using the toilet. Workers' hand hygiene control is carried out at least twice a month internally - quality
control and at least once a year externally - Public Health Institute Šabac. A quality control technician performs rapid microbiological tests - the
DEEP SIDES test, taking a sample from the hands (the surface between the fingers) of an arbitrarily selected production worker. These are not
valid methods, but they are an indicator of worker's hand hygiene, and the gloves are disposable.

Red SLIDES - total number of microorganisms, green SLIDES - coliform bacteria, blue SLIDES - ecterobacteria and Escherichia coli.

The sample is taken by unscrewing the lid of the plastic bottle of the SLIDES test, and holding the lid of the slide, the controller presses the surface
of the slide on the surface of the hands (after washing hands, and before disinfection), then returns the slide to the tube, closes the tube and takes
it to the laboratory for further processing – incubation. The results of the microbiological test are read by the shift technologist or quality control
technician. All results of workers' hand hygiene control are recorded in the Worker's Hand Hygiene Checklist (Appendix 2).

A positive test is a sign that microorganisms are present on the worker's hands. The quality control technician reports the obtained results to the
shift technologist and/or manager, who are obliged to conduct worker training on Personal Hygiene of workers to all workers.

Workers wash their hands over sinks located in the sanitary facility using warm water and soap.
After washing, workers are required to wipe their hands with a disposable paper towel.

In addition to clean hands, workers are required to have clean and neatly trimmed nails.

Workers should also fulfill the requirement of general hygiene, regular maintenance of body hygiene, clean and combed hair, proper maintenance
of clothes and shoes, etc.

The control of the worker's personal hygiene is carried out by the Manager, and if he finds it unsatisfactory, he is obliged to remove such a worker
from the workplace and implement punitive measures against him.

5.1.2.3 Training of workers

All workers employed in the production-technical sector possess the required level of knowledge in hygiene, which was achieved through their
adequate training, according to the Annual Training Plan, at least 3 times a year and are obliged to maintain a high level of personal hygiene.

The decision on the specific assignment of executors by production lines in a shift is made by the Manager in consultation with the shift Technologist.

5.1.2.4 Personal protective equipment

The use of personal protective equipment is regulated by the Law on Occupational Safety (Official Gazette of the Republic of Serbia No. 42/91,
53/93, 67/93, 48/94 and 42/98). Instructions on how to use and maintain personal protective equipment are given by the immediate manager.

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ELIXIR FOOD doo - Šabac

EF-PR-640-01
Management with product quality and safety

Procurement of personal protective equipment

Procurement of personal protective work equipment is carried out on the basis of a verbal/written agreement between the production and
technical sector and the BiZNR service. Based on the production sector's assessment of the number of workers and their jobs and duties during
the upcoming season, the quantity, quality and type of protective work equipment to be ordered is projected.

Procurement of protective work equipment means:

ÿ Defining the amount and type of protective work equipment,
ÿ Writing purchase orders,

ÿ Receiving the arrived protective work equipment,

ÿ Storage of plows by type and size on warehouse shelves,

ÿ Checking the accuracy of the number and quality of the received equipment. For every observed deviation in the number and quality
of equipment, a written note is made and a complaint is made to the supplier.

The supplier of personal protective equipment must provide proof that the purchased personal protective equipment is manufactured in accordance
with international conventions, Serbian regulations in the field of occupational safety and Serbian standards. Personal protective equipment must
have the necessary manufacturer's instructions for use - BOOK OF STANDARDS.

Issuance, record keeping of personal protective equipment and debt relief

Personal protective equipment is issued by the administrator in the HTZ equipment warehouse.
Each newly hired employee is assigned a set of personal protective equipment according to his/her workplace, which is extended for a period of
one year. After the expiration of one year, an assessment of the found condition of the equipment is carried out. If the condition is satisfactory, the
reverse is extended for another year, otherwise the existing debt is discharged and the new protective equipment is debited.

When picking up his set of equipment, he signs the indigo reverse of the protective equipment (Attachment 3), whereby he takes one copy for
himself and the other remains in the protective equipment warehouse.
The employee has the obligation of a responsible and professional attitude towards the equipment in charge, otherwise damaged or stolen
equipment will be sanctioned with a charge and a criminal disciplinary measure.
Pieces of protective equipment that are damaged due to poor manufacturing quality will be replaced by others, and on the other hand, the period
of ownership of the equipment will be extended again to one year.
The disposal of old and damaged equipment is carried out as necessary, in the presence of a three-member commission with a mandatory written
record Record of disposal of protective equipment (Appendix 4).

Personal protective equipment is the property of the Company and its non-intended use and removal from production and business premises is
prohibited, except in cases where the Director gives permission for their use outside the premises (drivers, transport workers, etc.).

Every worker, as a user of personal protective equipment and tools, is obliged to use and use these tools in the manner prescribed by the
instructions for use and is obliged to maintain them in a correct and clean condition.

When personal protective equipment and work equipment are issued to the worker for temporary use (jobs during the campaign, etc.), the worker
is obliged to return the received equipment cleaned and in good condition after the completion of the work.

The director of the production and technical sector, in cooperation with the representative for BiZNR, determines which personal protective
equipment belongs to the worker at a certain workplace and its period of use.

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Management with product quality and safety

Maintaining the hygiene of personal protective equipment

The work clothes of the production workers are washed at least twice a week, and the work shoes or boots are washed, if necessary, in the own laundry
room for washing clothes, separately from the clothes, according to the Short instructions for using the washing machine (Appendix 5) and the Short
instructions for using the clothes drying machine ( Attachment 6). The responsible hygienist regularly keeps the record of laundry (Attachment 7), which
is kept in the archives of the Head of Production.

Each worker has his own permanent wardrobe, which is divided into a part for personal wardrobe, so-called the dirty part, the part for work clothes and
shoes, the so-called clean part. Cleaning and washing of wardrobe cabinets is done by shift hygienists, at least 2 times a month, according to the defined
hygiene plan, controlled by the manager, and at least once a month, the shift technologist checks the hygiene and orderliness of the inside of the cabinet,
which is maintained by the workers themselves, which is verified by their signature on the Checklist. Every employee is obliged to maintain the hygiene
of the cabinet. Personal protective equipment, civilian clothes and personal belongings in lockers must be neatly arranged, and each worker is obliged to
maintain the hygiene of his lockers, by wiping at least once a week and maintaining order. It is strictly forbidden to keep food, drinks and medicines in the
lockers, and the lockers must be locked when the worker is not using them. During working hours, the keys to the cabinet should be kept in the cupboard
provided for this purpose (near the canteen), and when the worker leaves the workplace, i.e. goes home, he takes the keys to the cabinet with him.

Every day, workers put on their hats at the entrance to the cold storage building, put on clean work clothes and shoes and go to the workplace. At the
end of the shift, the workers change into civilian clothing, and the work clothes are returned to the clean part of the locker or left for washing if it is
according to plan, or if it is very dirty, in the dirty laundry area in front of the laundry room. The shift hygienist who works in the laundry is obliged to
provide clean clothes every day, i.e. that all dirty laundry should be immediately washed and dried, which is possible thanks to the fact that the factory
has an industrial washing machine with a capacity of 10 kg per machine and a clothes dryer with a capacity of 15 kg per machine.

Detergents used to wash uniforms have a mild, neutral smell, and softeners are not used. The washing temperature is regulated by the instructions
received from the manufacturer. All clothing that has not been washed well is returned to the washing process again.

The maintenance of the equipment (washing machine and dryer) is the responsibility of the internal maintenance service, and the manufacturer has provided
instructions for regular maintenance as well as the telephone numbers of authorized service technicians.

The shift manager and/or the shift technologist control the use and cleanliness of the workers' work clothes and shoes, as well as the work of the person
in the laundry room. Control of the efficiency of washing work clothes is carried out by the Institute for Public Health Šabac, at least once a year.

Work suits and footwear that can be potential sources of contamination are cleaned and disinfected, sent for repair or replaced with new ones.

5.1.3 Hygiene of sanitary facilities and rooms for workers

Elixir Food doo provides a sufficient number of toilets and showers, which are connected to the women's and men's changing rooms. In the toilets and
in all places for washing hands, batteries are installed that are activated by the pressure of the foot, holders with liquid soap and disinfectant, phenomats
and paper towel holders. The toilets are physically separated from the production premises, but are located in the clean zone. They are intended
exclusively for the needs of production employees. Toilets are maintained daily by hygienists on duty, according to the Room Hygiene Plan for workers.
The responsible hygienist duly fills in the records of cleaning and disinfection for each room for workers separately, according to work instructions EF-
RU-640-01 Maintenance of hygiene of production rooms, production equipment, rooms for workers and the cold storage area. The shift manager or
technologist daily checks the state of hygiene in the sanitary area and the premises for workers and if everything is in order, they verify the records of
cleaning and disinfection, and all records are kept in the archives of the head of production.

A sufficient number of bins for waste collection are provided in the sanitary facilities.

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EF-PR-640-01
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Defective parts in sanitary facilities are immediately repaired or replaced with correct ones. Any recorded deviation from the plan and the
evident presence of dirt, entails the prescription of immediate measures in the sense of repetition of the cleaning and disinfection process,
training of hygienists and disciplinary measures.

5.1.4 Condition and cleanliness of facilities for production and storage

The materials used for the construction of the external and internal walls of Elixir Food doo 's rooms allow for unhindered maintenance of
the hygiene of the rooms, and the walls are resistant to wear and corrosion. Maintenance (renovation) of the facades of all buildings within
the factory is carried out as needed (whitewashing, painting, etc.).

The interior walls are smooth (panels and tiles) and light in color. The ceilings are made of panels that are protected against corrosion.
Between the walls and installed machines, devices, equipment or furniture, there is a free space sufficient for cleaning.

The floors in the production facilities are made in such a way that they allow for easy maintenance of hygiene. In the reception hall and the
fresh fruit and vegetable processing area, Ibotac floor coverings, which comply with the HACCP standard, were installed by the company
Wood Master doo, Valjevo. Behind the flow tunnels, in the new processing and in the expedition rooms, there are acrylic floors with epoxy
coating, while in the manipulative corridor there is ferroconcrete. All floors are sloped with technological channels for waste water collection.

The windows are made of rust-proof material and are fitted with protective nets that prevent the entry of insects. Sims and parapets are made
with a slope to make it impossible to store things and for easier cleaning. The door is made of material protected against corrosion. The gaps
in the door (between the movable wings, between the wings and the floors) are protected by "brushes", so they prevent the entry of insects
and rodents. At all entrances and exits there are air curtains of sufficient power to blow away insects and prevent birds from entering.

The storage of raw materials, auxiliary materials, packaging and storage of finished products are physically separated from the production
premises. The floors in the storage rooms allow for easy cleaning and maintenance.

Production rooms, work surfaces and workspaces are illuminated mainly with artificial light of sufficient intensity for smooth production,
product control, cleaning, disinfection, etc. The light sources are protected by a suitable protective shield, i.e. protective plastic mask.

Every day, in each shift, production rooms, receptions, storage areas, entrances / exits and unloading / loading areas are cleaned according
to the Hygiene Plan of the production plant EF-RU-640-01.01, while garbage is removed according to the Waste Management Plan
(Appendix 8).

For all the above tasks in production and the warehouse, the manager assigns one worker (trained to maintain plant hygiene) per shift only
for hygiene tasks - a shift hygienist or more trained executors if it is a question of general cleaning, washing and disinfection. After cleaning
and/or disinfection, the responsible shift hygienist duly fills in the Cleaning and Disinfection Record, the shift supervisor or technologist checks
the state of hygiene and, if everything is in order, verifies the Cleaning and Disinfection Records, and all records are kept in the archives of
the Head of Production.

Every worker is obliged to remove all waste, clean up after himself and leave the workplace in order when leaving his workplace.

The person in charge of controlling hygiene, i.e. the manager and/or technologist, daily controls the state of hygiene in production plants,
warehouses and places designated for waste disposal.

The manager and the technologist control the condition and cleanliness of the facilities, entrances, manipulative paths, the condition of the
nets on the windows, the condition and cleanliness of the ventilation system and lighting fixtures. The person in charge of hygiene control
records their observations in appropriate records and reports to the head of production.

The frequency of waste removal for disposal and recycling is specified in the contract with third parties, which is monitored by the Maintenance
Service in cooperation with the workers who maintain the circuit.

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In case of any damage to the building walls, ventilation system, lighting system, entrance doors or windows, the foreman reports the observed
defects to the maintenance service and fills out the FAILURE REPORT LIST, since the maintenance service is present in three shifts. If it is
impossible to carry out the repair without the services of third parties, the damaged part is fenced off and put out of use.

5.1.5 Condition and cleanliness of production equipment

The equipment used in the production premises of Elixir Food doo is made of materials that are protected against corrosion and that are
easy to maintain, clean and disinfect, according to the work instruction EF-RU-640-01 Maintaining the hygiene of production premises,
production equipment, premises for workers and refrigerator circuit. All work surfaces are smooth and rounded for easier maintenance.
Equipment and accessories used in production, i.e. parts in contact with goods are made of stainless steel, so they are easy to maintain and
are not subject to corrosion and deterioration.

Process equipment, floors and walls are cleaned and disinfected according to the established Hygiene Plan EF-RU-640-01.01 , which defines
what is cleaned and disinfected, where, when, who, how, with what and the permitted concentration.

For all tasks of cleaning and disinfection of production equipment, the manager assigns one worker (trained to maintain plant hygiene) per shift
only for hygiene tasks - a shift hygienist or more trained executors if it is a question of general cleaning, washing and disinfection. After cleaning
and/or disinfection, the responsible shift hygienist duly fills in the Cleaning and Disinfection Record. The manager and the technologist regularly
visually inspect the surfaces that are in contact with the product to determine whether they are adequately cleaned at the beginning of the
production process and after each defined re-cleaning period. With their signature in the Cleaning and Disinfection Record, they confirm the
check, and in case of negative observations, prescribe adequate measures and record them in the Note.

Within the internal laboratory, there are quick tests to control the cleanliness of the work surface, on the basis of which it can be checked
whether the cleaning and disinfection process has been carried out adequately, i.e. whether it is necessary to repeat the cleaning and
disinfection process. These tests confirm the presence or absence of microorganisms, but not the type and number of microorganisms present.
For the needs of more detailed analyses , Elixir Food doo hires an external laboratory to take and analyze swabs from work surfaces.

Shift hygienists at least 3 times a week per day, by choice, control the cleaning and disinfection of the equipment used in the work, using quick
tests to control the cleanliness of the work surface, they check the quality of cleaning and disinfection.
These rapid tests identify the presence or absence of microorganisms, a positive test is a sure sign that the surface has not been properly
cleaned, washed and disinfected. A negative test is a sure sign that the hygiene of the working surfaces is carried out according to the plan and
according to the requirements. The results of the controlled work surfaces are updated in the document Cleaning and Disinfection Checklist EF-
RU-640-01.03. Work surfaces with machine cardboard markings, which are used in processing, are listed in the checklist because the same
work surface can be moved and used on several production lines. This document records all initiated corrective measures resulting from the
test, is signed by the quality control person who performed the check, and is submitted to the Director of the Production and Technical Sector
for review.
In cooperation with him, they undertake all necessary corrective measures. All records are kept in the archives of the Head of Quality Control.

Surfaces in contact with products and raw materials, which are not adequately cleaned, washed and disinfected, cannot be used in the
production process and are put out of use. Only after the repeated process of cleaning and disinfection, it is possible to re-control the surfaces
using rapid test tests. When the test results are negative, the surface is ready and safe for further work. As long as the results of the rapid tests
for hygiene control are positive, the equipment is not used for work, but is washed and disinfected again, and if necessary, an external laboratory
can be engaged for additional checking of the working surfaces by taking swabs from the same surfaces.

5.1.6 Cleaning of transport vehicles (forklifts)

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In the function of maintenance, all documentation received from the manufacturer of means of transport (instructions for maintenance and use,
schemes) is kept, the content of which, at the required level, is known to the direct executors.
Before starting work, operators (manipulators, forklift drivers) must perform a basic inspection of the correctness and cleanliness of the means of
transport (manual and electric forklifts).

Observed malfunction of manual and/or electric forklifts is reported by the worker on the manual forklift, i.e. the forklift operator, to the person
responsible for maintenance and the shift manager/technologist, i.e. the Head of the warehouse department. The shift hygienist is responsible for
maintaining the hygiene of manual forklifts, and the forklift drivers are responsible for washing electric forklifts. Cleaning and washing of forklifts is
done according to the Hygiene Plan of the production facility, and everything is recorded in the appropriate checklists.

5.1.7 Prevention of cross-contamination

The flow of production is directed only in one direction, which eliminates the dangers of crossing the paths of raw materials, packaging and finished
products. The arrangement of machines and equipment does not allow the return or movement of by-products and waste generated in the
production process towards the zones where packaging is carried out and the zones where finished products are stored.

Production workers wear work clothes and shoes, which are washed regularly.

Production workers, apart from the production uniform, wear disposable gloves and caps, do not wear jewelry or other items that may fall into
products, equipment or vessels (reservoirs). Workers regularly wash and disinfect their hands, put on clean cotton white and blue disposable nitrile
gloves before starting work. Any time they soil or contaminate the gloves for any reason, they must replace them with new blue gloves.

Workers must wash and disinfect their hands after using the toilet.

It is not allowed to bring workers' personal belongings into the production plant, that is, into the premises where the production process takes place,
as well as into the storage of raw materials or packaging. According to the number of employees, a sufficient number of cassettes are provided for
storing personal belongings.

The accessories used in the production rooms are made of solid material.

Workers do not eat food, chew gum, drink liquor or soft drinks, and do not smoke in production facilities.
Consumption of food and drinks is allowed only in the canteen.

The floors in the factory are in such a condition that they can prevent re-contamination of the product. The floors are cleaned after and during each
shift, i.e. according to the Hygiene Plan. In the production rooms and warehouses, next to the door, there is a trash can classified according to the
type of waste collected, which is defined by the Waste Management Policy (Appendix 8). Trash cans are marked with different colors according to
the Waste Management Policy, are on wheels and have a volume of 25l to 120l. Waste is removed from the production premises at the end of the
shift (and if necessary during the shift), when the production process is completed. Since the bins are on wheels, they are dragged to the unloading /
loading zone and delivered to the circuit maintenance workers for emptying. The bins located in the cold storage building are washed by the shift
hygienist in the facility, and the bins that are distributed around the cold storage are washed by the circuit maintenance worker outside.

The circle of the factory is cleaned and washed daily by the circle maintenance workers. Buildings and facilities are well maintained.
Returnable and non-returnable packaging are protected from contamination during storage. Bins and containers are marked according to the waste
classification defined in the Waste Management Policy. The frequency of removal of waste for disposal and recycling is specified in the contract
with third parties, which is monitored by the Maintenance Service in cooperation with the workers who maintain the circuit.

Persons in charge of controlling hygiene, managers and technologists, regularly control the way hair is protected, the use of work clothes and
shoes, washing hands, wearing watches and/or jewelry, consumption of food and drinks in production rooms and disinfection of shoes.

The production manager controls the removal of waste from the production premises.

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The head of maintenance controls the maintenance of the circle and the state of external hygiene of all facilities.

The person in charge of controlling hygiene, the foreman, requires immediate corrective measures to be taken in all cases of non-compliance
that may lead to contamination, and informs the shift technologist accordingly.

Raw materials and finished products are physically separated from each other, and non-conforming finished products are handled according
to procedure Management of non-conforming process and products EF-PR-830-01.

If the reason for the unhygienic conditions is the negligence of those employed in those jobs, the manager immediately removes that person
from cleaning jobs and, in cooperation with the head of production, organizes training for all employees.

5.1.8 Protection against external contamination

Entrance to the production premises for all unemployed people is defined by a written document Protocol of the behavior of visitors in the
production plant and declaration of health status, passage to the "official entrance" which is sanitary provided in terms of hand washing and
disinfection, disposal of personal belongings in the designated area and proper dressing, compliance with host regulations, wearing disposable
white coats, putting on hats and gloves.

Entry and repairs performed by maintenance service workers or an external institution are defined in the standard instruction EF RU-630-01
Repair during production.

The sequence of actions during the entry of production workers into production and hygienic and sanitary measures are prescribed by the
work instruction EF-RU-640-02 Hygienic measures for employees, trainings and visibly highlighted instructions.

The factory does not store funds for DDD (external service); means for washing and disinfection are prescribed for use in the food industry
and are located in a separate warehouse, and means for maintaining production equipment (lubricants) are prescribed for use in the food
industry and are located in the maintenance department.

Controlling the use of chemicals related to DDD is carried out by an engaged external service in cooperation with the head of maintenance,
and the control of storage and use of cleaning and disinfection agents is carried out by the Head of Production.

Material Safety Data Sheets (Product Specifications) for all chemicals and lubricants that we procure independently are always requested
from suppliers, and are kept with the Head of Production / Technologist who controls the storage rooms and the use of adequate lubricants
for production equipment. Material Safety Data Sheets (Product Specifications) for all chemicals and agents for maintaining the hygiene of the
production facility and worker premises are located with the head of production who controls their storage and use.

Invoices and receipts for chemicals under our control are kept in the Purchasing Department.

Also, legal regulations related to items of general use are regularly followed.

Chemicals of inadequate quality are returned to the supplier or used elsewhere (in non-production zones).

In the case of inadequately stored chemicals, they are transferred to the appropriate storage.

Chemicals that do not have a manufacturer's specification (Material Safety Data Sheet) are not used.

5.1.9 Storage, labeling and use of dangerous substances

Cleaning agents, disinfectants, lubricants and fuels are labeled appropriately and stored outside the production facilities and separately from
the packaging. These products are used exclusively according to the manufacturer's instructions.
Persons who use dangerous (toxic, aggressive, corrosive, etc.) materials ensure that the packaging of used hazardous materials is immediately
removed from production facilities and warehouses of raw materials, finished products or packaging.

The head of maintenance and the head of production control the storage of chemicals, the condition and the way of labeling dangerous
substances (name of the substance or solution, instructions for use, concentration and possibly the name of the manufacturer). All chemicals
that are used to maintain the hygiene of the premises for workers and the production plant are located in warehouses under

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key, where there is a list of assets in the warehouse. In order to monitor the consumption and procurement of these funds, the responsible
hygienists make a weekly inventory of the warehouse.

The preparation of the solution for washing and disinfection is performed by a trained person according to the prescribed instructions from the manufacturer
and according to the hygiene plan in the hygiene magazine.

The presence of pesticides and heavy metals in raw materials is prevented by procurement from verified and controlled suppliers.
Control of the presence of pesticides and heavy metals in raw materials and in finished products is done in an accredited laboratory with which
there is a cooperation agreement (SP Laboratory, Knjaz Miloš Laboratory, ...).

Incorrectly labeled chemicals and chemicals that do not have an appropriate Material Safety Data Sheet/Product Specification are returned to the
supplier.

Damaged packaging of hazardous materials is thrown away. Training of personnel handling chemicals is regularly conducted and updated. In the
event of any accident, a safety assessment of finished products that were in contact with or in close proximity to these substances is carried out.

5.1.10 Removal of pests and insects

Inside and around the facilities of Elixir Food doo, the appropriate number of insect lamps, ultrasonic devices to repel rodents and pests and baits
for rodents have been placed according to the Lay Out Schedule of baits for DDD and ultrasound (Appendix 8) and Schedule of insect lamps and
curtains (Appendix 9 ). Insect lamps have been placed in all critical places, and mosquito nets on all windows.

Elixir Food doo hired an external company for the implementation of DDD programs and measures, the contract was concluded with "Sanus"
Novi Sad, which is authorized to apply DDD measures and which trained the responsible workers of the Elixir Food maintenance service.
External company electronically at owns
the link http://logbook.pestscan.eu/ps_web/login.aspx?SANU,
monitoring https://
logbook.pestscan.eu/PS_WEB/Customers/Reports/ReportDayLoc.aspx reports of all performed controls, plans, layout documents, statistical data
processing, graphs, etc.

The operational plan implies that controls are carried out once a month, and includes a complete control of baits for rodents, mechanical
mousetraps, insect lamps and baits for crawling insects.

During the control of bait for rodents, the amount of consumption is determined and the bait is renewed if it has been consumed.
With mechanical mousetraps, the appearance of rodents is controlled and recorded in a check list.
Between the two arrivals of the external company, a trained employee of the maintenance service performs a weekly check of the mechanical
mouse trap in terms of caught rodents and activates the mouse trap if it happened that it was closed due to an earthquake or movement. All control
results are entered by the maintenance worker in the document of the external company for DDD, where he was trained and for keeping control
records.
The worker submits the results of the control to the head of maintenance, who, together with an external company for DDD, undertakes further
activities aimed at removing pests.
Caught rodents are humanely removed from Elixir Food doo, by hiring the same external company for DDD.

On the insect lamps, the workers of the external company for DDD, change the adhesive paper once a month and count the caught insects by
species, as well as with lures for crawling insects. After data processing and analysis, if necessary, measures are taken to reduce the number of
insects.
All external doors have air curtains and are provided with protective "brushes", which do not allow pests and insects to enter the production
premises. Rodent baits are placed in 3 protective circles (inside the buildings, around the buildings and the outer circle next to the fence). In
addition to baits for rodents, Elixir Food doo also has ultrasonic devices to prevent rodents from entering buildings.

Disinsection measures are carried out as requested and necessary.

All waste materials and other materials that can be attractive to pests and insects are removed from the floors and from the inside of buildings and
structures.

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On the connections between the external and internal sewers, there are covers that open in one direction and prevent the return of waste water and
the entry of rodents from the outside environment. Solid waste is regularly collected and disposed of in a hygienic manner in designated places within

Elixir Food d.o.o., and the removal itself is regulated by a contract with public companies and classified waste recycling services.

All workers employed in the production sector, warehouse services and maintenance services undergo annual training on the obligation to report to
superiors all observed pests (mice, insects, birds...). The persons in charge of hygiene control (technologist, foreman, warehousemen, etc.) control
the interior and environment of production and storage areas daily as part of their work activities and regularly inform department heads about all
problems with pests and insects. The head of maintenance does once a year the trend of the appearance of rodents, monitors the trends of the
appearance of insects, which he reports to the director of the company.

All records of performed services for DDD and lamp insect control, as well as analyzes and trends of monitoring the appearance of insects and
rodents, are in the archives of the Head of Maintenance.

5.2 Preparation of work premises

Before the start of work, the head of production and shift technologists and foremen organize all the necessary activities for the production process
and check whether the executors are provided with the prescribed personal protective equipment, i.e. HTZ equipment, as well as the preparation of
the production equipment, which will be used in the production process.

When workers enter the production plant, the manager checks whether they are all:
• fully equipped with correct protective equipment; • without visible injuries
and wounds on the body (hands, face, etc.); • washed and disinfected hands,
in accordance with the instructions; • left all your private, other things and objects
outside the production area (food, drink, jewelry, wristwatch, etc.)

Although regular cleaning and washing of work surfaces and production equipment is organized and carried out at the end of each production cycle,
technologists and shift managers must check the cleanliness and correctness of all work surfaces and equipment before each start of the production
process and, if necessary, organize additional cleaning and washing activities , disinfection.

At the beginning of the shift, technologists and supervisors must re-check the complete clearance of all work areas, machines and storage areas in
the process from the remains of raw materials, semi-finished products, products, packaging, labels, etc.

Before entering the production areas, executors and all other persons who occasionally enter the production zones, equip themselves with appropriate
personal protective equipment. All executors in production must have certified sanitary booklets.
The shift technologist is responsible for preventing the entry of unauthorized persons, as well as for the production zones to be used as a passage
for personnel who do not work in them.

If it is necessary for visitors or persons who are not in the production and technical sector to be taken on a tour of the plant, in that case the person
must fill out and sign the Protocol of the behavior of visitors in the production plant and a declaration of health status and during the tour be in the
presence of the person in charge of Elixir Food doo

When staying on the premises of the Elixir Food doo company, visitors/contractors must follow the instructions given in the Visitor 's Guide EF-
RU-640-05, which the host introduces them to.

Managers and workers in production in shifts, in addition to other activities on the organization of work in production, carry out constant and timely
activities to maintain working conditions; hygiene of work spaces and production equipment.

5.3 Maintaining the necessary working conditions and working environment during the production process
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During the production process, workers wear the correct and correctly complete protective equipment all the time.

If personal protective equipment is damaged in any way during work in production zones, the worker replaces it with the correct one. In case it is not
there, the technologist or manager is obliged to exterminate it for him.

Regardless of whether the production process is in progress or not, workers do not take food, drink or smoke in the production area or use it as an
area for changing, resting or any other gathering.

If one of the production workers has prescribed therapy by a doctor and needs to take therapy during the shift, he reports to the technologist or
foreman, goes to the workers' premises and, accompanied by the responsible hygienists, takes the medicine, according to the Instructions for the
storage and personal use of medicines by employees EF-RU- 640-04.

In the production area, under no circumstances should workers keep food, drinks, smoking accessories, personal medicines, personal clothing,
jewelry, books and any other items that are not necessary for the intended production process.

If, during the course of the production process, it becomes necessary for the worker to temporarily leave the production area, he is obliged to report
to the technologist or manager.

If, during the course of the production process, there is a need for interventional maintenance activities / repairs that require the engagement of
maintenance workers, the intervention is carried out under the supervision of a technologist or foreman.

Constant removal of unnecessary residues, cleaning, disinfection and arrangement of the work area are activities that are regularly carried out by all
participants in the production process.

The head of production and the foreman constantly monitor the current activities of the executor and, if necessary, give verbal orders for washing
and cleaning the equipment and the work space and the state of the work environment during the shift .
Attachment 10

5.4 Manipulations in the production process

During the production process, the executors carefully handle equipment, raw materials, products and packaging.

When pouring, filling, emptying, etc. executors take care not to spill material on the room, work surfaces, machines or on their own protective
clothing.

The executors thoroughly remove any loose material from all surfaces.

5.5 Maintenance after the completion of the production process

At the end of the shift, the technologist and/or foreman coordinate and supervise the cleaning, washing and, if necessary, disinfection of the
equipment and the work area.

In addition to daily cleaning activities, work instructions EF-RU-640-01 Maintaining the hygiene of production premises, production equipment,
premises for workers and the cold storage area, are precisely defined general cleaning activities that are carried out according to plan: once a week,
most often on weekends when production is not works.

The process of cleaning, washing and disinfection consists of the following stages:

• preparation, •
cleaning and washing,

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• disinfection, •
removal of waste materials and • control of
cleaning and washing.

The preparation consists in the preparation of production equipment for cleaning (dismantling of parts if necessary, preparation of cleaning
agents, etc.) For these activities, in addition to the executor, maintenance service workers can also be hired if necessary.

Controlling cleaning, washing and disinfection is carried out:

• by the perpetrators themselves,

• by managers and technologists,

• control performed by the sanitary inspection or laboratory by taking swabs from the production equipment, work area and
operator's hands, using a random sample method and appropriate testing
swabs taken.

Before leaving the plant, the executors are obliged to report to the shift technologist and/or foreman.

The hygiene measures prescribed for the production area and equipment must be implemented in accordance with the work instructions.
This control is carried out before the start of production, during production and at the end of the shift.

6.0 DEFINITIONS

Work environment - conditions under which work is performed, including physical, environmental and other factors.

7.0 REFERENCES

BRC Amendment 8 British Retail Consortium - Global Standard Food Safety 8

IFS change 7 International Featured Standards 7
EF-MQ-000-01 Regulations on product quality and safety
EF-HACCP-000-01 Manual for the application of the system for risk analysis and process management in critical control
points

7.1 PROCEDURES

EF-PR-830-01 Nonconforming Process and Product Management

7.2 INSTRUCTIONS
EF-RU-640-01 Maintaining the hygiene of production premises, production equipment, premises for workers and the cold storage
area
EF-RU-640-02 Code of Hygienic Practice
EF-RU-640-03 Hygienic measures for employees
EF-RU-640-04 Instructions for the storage and personal use of employees' medicines
EF-RU-640-05 Instructions for visitors
EF-RU-640-06 Management of glass, plastic and wooden surfaces
EF-RU-630-01 Fix during production

7.3 ADVERBS

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Attachment 1: Records of sanitary inspections of production workers

Attachment 2: Records of control of swabs from the hands of production workers
Attachment 3: Reverse of protective equipment
Attachment 4: Record of disposal of protective equipment
Attachment 5: Short instructions for using the washing machine
Attachment 6: Short instructions for using the washing machine
Attachment 7: Laundry record
Attachment 8: Lay Out - Breastfeeding layout for DDD and ultrasound
Attachment 9: Lay Out – Arrangement of insect lamps
Attachment 10 Work environment shift checklist

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