Australian National Cleaning Management Framework
Staff Kitchen
Code: ANCMF-AU-GB-SK-01
Government Building
daily
AS/NZS 3733:1995 ISO 14001:2015 EN 13549:2001 ISSA Cleaning Standards AS/NZS 4801:2001 Food Service Daily Cleaning High Risk ISO Compliant Food Safety Standards
Objective

Ensure the staff kitchen in the government building is maintained to the highest standards of cleanliness and hygiene, adhering to Australian workplace health and safety requirements and food safety standards.

Scope of Work
  • Dust all surfaces including benchtops, shelves, and appliances.
  • Wipe and sanitise benchtops, tables, and chairs.
  • Clean and sanitise sinks and taps.
  • Empty and sanitise rubbish bins, replace liners.
  • Clean and sanitise kitchen appliances (e.g., microwave, fridge exterior).
  • Mop floors with appropriate cleaning solution.
  • Spot clean walls and splashbacks.
  • Ensure all cleaning is performed using colour-coded cleaning systems to prevent cross-contamination.
Method
  1. Prepare cleaning trolley with necessary equipment and supplies, ensuring all items are clean and in good condition.
  2. Dust all surfaces using a microfibre cloth, starting from high surfaces and working downwards.
  3. Wipe and sanitise benchtops, tables, and chairs using a food-safe sanitiser.
  4. Clean sinks and taps with a non-abrasive cleaner, then sanitise.
  5. Empty rubbish bins, replace liners, and sanitise bin interiors and exteriors.
  6. Clean kitchen appliances with appropriate cleaners, ensuring no residue is left.
  7. Mop floors using a neutral pH floor cleaner, ensuring no excess water remains.
  8. Spot clean walls and splashbacks with a damp cloth and appropriate cleaner.
Equipment
  • Microfibre cloths (colour-coded)
  • Food-safe sanitiser
  • Non-abrasive cleaner
  • Neutral pH floor cleaner
  • Cleaning trolley
  • Rubbish bin liners
  • Mop and bucket
  • Dustpan and brush
Quality Criteria
Performance LevelCriteria
ExcellentAll surfaces are visibly clean and free of dust, stains, and smudges. No odours present. Floors are spotless and dry. Rubbish bins are empty and sanitised. Appliances are clean and free of residue.
GoodSurfaces are mostly clean with minor dust or smudges. No strong odours. Floors are clean with minimal wet spots. Rubbish bins are empty but may have minor marks. Appliances are mostly clean.
PassSurfaces have some dust or smudges. Mild odours may be present. Floors are mostly clean but may have some wet spots. Rubbish bins are emptied but not sanitised. Appliances have some residue.
FailSurfaces are visibly dirty with dust, stains, or smudges. Strong odours present. Floors are dirty or wet. Rubbish bins are full or unsanitised. Appliances are dirty with visible residue.
Documentation
  • Cleaning Checklist: Digital or paper checklist to verify completion of all cleaning tasks
  • Incident Reports: Documentation of any cleaning-related incidents, spills, or issues encountered
  • Maintenance Records: Record any maintenance needs identified during cleaning (for reporting to maintenance team)
  • Photos: Before and after photos as requested to document cleaning completion and quality
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