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

Ensure the prep kitchen in the hospitality facility is maintained to the highest standards of cleanliness and hygiene, adhering to Australian food safety and workplace health and safety requirements.

Scope of Work
  • Dusting of all surfaces including shelves, counters, and equipment.
  • Sanitising of all food preparation surfaces and equipment.
  • Mopping of floors with appropriate cleaning solution.
  • Emptying and sanitising rubbish bins.
  • Cleaning and sanitising sinks and taps.
  • Wiping down walls and splashbacks.
  • Cleaning and sanitising of door handles and light switches.
  • Ensuring all cleaning equipment is cleaned and stored correctly.
Method
  1. Begin by dusting all surfaces using a microfibre cloth to remove visible dust and debris.
  2. Sanitise all food preparation surfaces using a food-safe sanitiser, ensuring contact time as per manufacturer's instructions.
  3. Mop the floors using a colour-coded mop and bucket system, with a detergent solution suitable for kitchen environments.
  4. Empty rubbish bins, replace liners, and sanitise the bin interior and exterior.
  5. Clean sinks and taps using a non-abrasive cleaner, followed by a sanitiser.
  6. Wipe down walls and splashbacks with a degreaser where necessary, followed by a sanitiser.
  7. Sanitise door handles and light switches using a disinfectant wipe.
  8. Clean and store all cleaning equipment, ensuring mops and cloths are washed and dried.
Equipment
  • Microfibre cloths
  • Colour-coded mop and bucket
  • Food-safe sanitiser
  • Detergent solution
  • Non-abrasive cleaner
  • Disinfectant wipes
  • Rubbish bin liners
Quality Criteria
Performance LevelCriteria
ExcellentAll surfaces are visibly clean and free from dust, debris, and stains. No odours present. Floors are dry and free from residue. Rubbish bins are empty and sanitised. All high-touch areas are sanitised and free from smudges.
GoodMost surfaces are clean with minimal dust or stains. No strong odours present. Floors are mostly dry with minimal residue. Rubbish bins are empty but may have minor smudges. High-touch areas are mostly sanitised.
PassSurfaces have some dust or stains. Mild odours may be present. Floors have some residue. Rubbish bins are emptied but not sanitised. High-touch areas have some smudges.
FailSurfaces are visibly dirty with dust and stains. Strong odours present. Floors are wet or sticky. Rubbish bins are full or not sanitised. High-touch areas are not sanitised.
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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