Australian National Cleaning Management Framework
Bar Area
Code: ANCMF-AU-H-BA-02
Hospitality
daily
AS/NZS 3733:1995 ISO 14001:2015 EN 13549:2001 ISSA CIMS-GB NEN 2075:2011 Healthcare Hospitality Daily Cleaning High Risk ISO Compliant Healthcare Standards
Objective

To ensure the bar area in hospitality facilities is cleaned to the highest Australian standards, maintaining a hygienic and visually appealing environment for patrons and staff.

Scope of Work
  • Dusting all surfaces including shelves, counters, and decorative items.
  • Wiping and sanitising all bar tops, tables, and seating areas.
  • Mopping and sanitising floors using appropriate cleaning solutions.
  • Cleaning and sanitising all glassware and utensils.
  • Emptying and sanitising rubbish bins.
  • Cleaning and polishing taps and sinks.
  • Sanitising high-touch areas such as door handles and light switches.
  • Ensuring all cleaning is performed using colour-coded cleaning systems to prevent cross-contamination.
Method
  1. Begin by dusting all surfaces using a microfibre cloth to capture dust and debris.
  2. Wipe down all bar tops, tables, and seating areas with a sanitising solution, ensuring all surfaces are left streak-free.
  3. Mop floors using a neutral pH floor cleaner, ensuring no residue is left behind.
  4. Wash all glassware and utensils in a commercial dishwasher, ensuring they are sanitised and free of water spots.
  5. Empty rubbish bins, replace liners, and sanitise the interior and exterior of the bins.
  6. Clean taps and sinks with a non-abrasive cleaner, then polish to a shine.
  7. Sanitise high-touch areas with a disinfectant spray, allowing appropriate contact time for effectiveness.
Equipment
  • Microfibre cloths
  • Colour-coded cleaning cloths and mops
  • Neutral pH floor cleaner
  • Commercial dishwasher
  • Sanitising solutions
  • Disinfectant spray
  • Rubbish bin liners
Quality Criteria
Performance LevelCriteria
ExcellentAll surfaces are spotless and sanitised, with no visible dust or streaks. Floors are clean and dry with no residue. Glassware is crystal clear. No odours present. High-touch areas are sanitised and free of fingerprints.
GoodSurfaces are clean with minimal dust or streaks. Floors are mostly clean with slight residue. Glassware has minor water spots. No strong odours present. High-touch areas are mostly sanitised.
PassSurfaces have some dust and streaks. Floors have noticeable residue. Glassware has visible water spots. Mild odours present. High-touch areas have some fingerprints.
FailSurfaces are visibly dirty with dust and streaks. Floors are sticky or dirty. Glassware is cloudy. Strong odours present. High-touch areas are visibly dirty.
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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