• The only positions that can verify products as gluten free and approved for use are the president, store manager and head cook. The standard cooks and cashiers will not have this authority.

• Before any products can be approved for ordering and usage in the restaurants a completed Vendor Requirement Form must be filled out by the specific manufacturer of said product and the item itself must not contain gluten as well as be manufactured and processed on a manufacturing line that does not process other products that contain gluten to eliminate any chance of cross contamination. The Vendor Requirement Form addresses both of these requirements on a grid style "Yes" and "No" form in which the first horizontal line addresses gluten and the first two boxes must be filled in as "No" by the manufacturer, is necessary for usage.

• The Vendor Requirement Form must also have the top Header Section; brand name, DBA name, legal company name and item code filled out as well as the bottom Authorized Company Representative Section; signature, printed name, title, phone number, email and date completed filled out giving us the authorized company representative who made these claims of gluten free while also giving us someone to reach out to if we have any questions or need an updated form which we plan on getting once every year.

• The rest of the Vendor Requirement Form is not necessary information regarding our claim of gluten free.

• Once we have the completed form for the specific products we want to use, those products can then be put on our Approved Products List which can then be ordered and used in the restaurant as needed.

• Another way to approve products for usage is if they are certified gluten free by the Gluten Intolerance Group, they could even have gluten on the same manufacturing line but as long as they are certified gluten free they are cleared for use, because this means they have a proper procedure in place that prevents any cross contamination.

• The last way to approve products for use if the first criteria aren't met, is for the company to provide a letterhead statement saying that they have practices in place that prevent cross-contamination with gluten, and that these practices and procedures meet the requirements for the gluten free labeling of food.

• When our product shipments arrive, each product will be checked and compared to our Approved Product List to make sure all products that arrive are approved for use and no wrong item has been sent, then stored in its appropriate place for cook use.

• Any product that makes it to and is in its designated storage area can be used and assumed as gluten free.

• In the first month of every new year the store manager is required to get an updated form from each manufacturer for the specific products we are using and plan to use.

• All company information besides financial, marketing and legal information shall be readily available as needed to the Gluten Intolerance Group for regular review and audits such as our Approved Product and Vendor List, Recipes, Customer Complaints, Vendor Requirement Forms, Employee Handbook and all Company Policies.

• The only positions that can verify products as lactose free and approved for use are the president, store manager and head cook. The standard cooks and cashiers will not have this authority.

• Before any products can be tested for lactose, they must first go through the gluten free verification process and be considered gluten free which is listed on the Gluten Free Policy, however there is one extra step when verifying lactose free. The second line down addressing Dairy must be answered "Yes" or "No".

• If an item has no dairy ingredients within it, it is automatically considered lactose free, because lactose is only found in dairy products.

• If the product does contain dairy in order to label it lactose free it must be sent out to EMSL Analytical, Inc., 200 Route 130 North, Cinnaminson, NJ 08077, which is a testing facility that has a broad range of testing capabilities one of which is testing sugars such as lactose in food. Liquid product samples containing dairy can be detected down to a Limit of Quantitation of 0.25g out of 100g if there was no lactose detected at the Limit of Quantitation it is considered lactose free. Solid product samples containing dairy can be detected down to a Limit of Quantitation of 0.50g out of 100g if there was no lactose detected at the Limit of Quantitation it is considered lactose free.

• The Vendor Requirement Form must also have the top Header Section; brand name, DBA name and legal company name filled out as well as the bottom Authorized Company Representative Section; signature, printed name, title, phone number, email and date completed filled out giving us the authorized company representative who made these claims of the item containing or not containing dairy while also giving us someone to reach out to if we have any questions or need an updated form which we plan on getting once every year.

• The rest of the Vendor Requirement Form is not necessary information regarding our claim of lactose free.

• Once we have the completed form for the specific products we want to use, those products can then be put on our Approved Products List which can then be ordered and used in the restaurant as needed.

• When our product shipments arrive, each product will be checked and compared to our Approved Product List to make sure all products that arrive are approved for use and no wrong item has been sent, then stored in its appropriate place for cook use.

• Any product that makes it to and is in its designated storage area can be used and assumed as lactose free.

• In the first month of every new year the store manage is required to get an updated form from each manufacturer for the specific products we are using and plan to use.

• Employees will abide by all rules and practices in Section 8 "Employee and Customer Cleanliness" of the Employee Handbook.

• Employees will wear KN95 FDA approved face masks supplied by us any time in the building on or off the clock.

• UV Sanitation is to be installed in the HVAC units at every location, creating consistent sanitized air inside the building.

• We will have Disposable 3-Ply Surgical Masks, KN95 FDA Approved Face Masks and Ninja Gut Cotton Masks for sale inside and outside the store for customers, the wearing of masks by customers will be necessary besides when sitting at a table.

• There will be a sign at each table indicating whether the booth has been sanitized or still needs to be sanitized.

• For social distancing Ninja Gut will have stickers on the ground six feet apart in the line designating where people need to stand to abide social distancing regulations.

• There will be a plexiglass divider between the cashiers and customers.

• Our booths have built-in dividers making the physical barrier between booths five feet tall which allows for customers to sit in booths right next to each other while still being safe.

• There is a maximum of four people to be seated at a booth at a time.

• There will be a designated employee dedicated to at all times keeping the building clean which consists of, sanitizing the booths and tables in between each use, sanitizing the door handles, bathrooms, cashier plexiglass dividers, floor and everything else consistently throughout the day.

• At the end of the day and when there are no customers in the building, the entire building will be fog sanitized, this sanitizes every nook and cranny.

• There will be hand sanitizing stations placed throughout the inside and outside of the building.

• Each employee will get their temperature took upon arrival before the start of their shift by a no-contact laser thermometer. Any temperature over 100.4 is considered to be a fever and that employee cannot work and must immediately address this fever and cannot return to work until this fever is gone. The employee must then be tested for COVID-19 and the results must be shown to one of the store managers before they can return to work.

• Upon receipt of a Positive COVID-19 Test the store manager will grant permission to the employee to follow all instructions given by their health care provider and can only return to work upon the receipt of a Negative COVID-19 Test and health provider written approval.

• A COVID-19 questionnaire must be filled out by each employee upon arrival of each shift, based upon the questionnaire the store manager will deem the employee safe and can work their shift or as a risk and denied working their shift and requested to take a COVID-19 Test.