Australian National Cleaning Management Framework
Kitchen
Code: ANCMF-AU-H-K-01
Hospitality
daily
AS/NZS 3733:1995 ISO 14001:2015 EN 13549:2001 ISSA Cleaning Standards Food Standards Australia New Zealand Healthcare Hospitality Food Service Daily Cleaning High Risk ISO Compliant Healthcare Standards Food Safety Standards
Objective

Ensure the kitchen area in hospitality facilities is cleaned and sanitised to the highest standards, maintaining compliance with Australian food safety and workplace health and safety regulations.

Scope of Work
  • Dusting all surfaces including shelves, ledges, and equipment.
  • Wiping and sanitising all food preparation surfaces.
  • Mopping floors with appropriate cleaning solutions.
  • Cleaning and sanitising sinks and taps.
  • Emptying and sanitising rubbish bins.
  • Cleaning and sanitising kitchen appliances externally.
  • Ensuring all cleaning equipment is cleaned and stored correctly.
Method
  1. Use a colour-coded cleaning system to prevent cross-contamination.
  2. Begin by dusting all high surfaces, working downwards.
  3. Wipe and sanitise all food preparation surfaces using food-safe sanitiser.
  4. Mop floors with a detergent solution, ensuring no residue is left.
  5. Clean sinks and taps with disinfectant, ensuring all grime is removed.
  6. Empty rubbish bins, replace liners, and sanitise bin surfaces.
  7. Wipe down external surfaces of kitchen appliances with appropriate cleaner.
  8. Inspect all areas for cleanliness and rectify any missed spots.
Equipment
  • Colour-coded microfibre cloths
  • Food-safe sanitiser
  • Detergent solution
  • Mop and bucket
  • Dusting tools
  • Rubbish bin liners
  • Cleaning trolley
Quality Criteria
Performance LevelCriteria
ExcellentAll surfaces are visibly clean and free from dust, grime, and stains. No odours present. Floors are spotless and dry. All bins are empty and sanitised. Equipment is stored neatly.
GoodSurfaces are mostly clean with minor dust or stains. No strong odours. Floors are clean with minimal residue. Bins are empty but may have minor odour. Equipment is mostly organised.
PassSurfaces have some dust or stains. Mild odours present. Floors are clean but slightly sticky. Bins are emptied but not sanitised. Equipment is stored but not organised.
FailSurfaces are visibly dirty with dust and stains. Strong odours present. Floors are dirty or sticky. Bins are full or not sanitised. Equipment is not stored properly.
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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