Australian National Cleaning Management Framework
Staff Cafeteria
Code: ANCMF-AU-H-SC-03
Hospitality
daily
AS/NZS 3733:1995 ISO 14001:2015 EN 13549:2001 ISSA Cleaning Standards NEN 2075:2011 Healthcare Hospitality Food Service Daily Cleaning High Risk ISO Compliant Healthcare Standards Food Safety Standards
Objective

Ensure the staff cafeteria is maintained to the highest standards of cleanliness and hygiene, providing a safe and pleasant environment for all staff members.

Scope of Work
  • Dust all surfaces, including tables, chairs, and counters.
  • Sanitise all food preparation and serving areas.
  • Clean and sanitise sinks and taps.
  • Empty and clean rubbish bins, replacing liners as needed.
  • Vacuum and mop floors, ensuring no residue or spills remain.
  • Wipe down and sanitise all high-touch areas, including door handles and light switches.
  • Ensure all cleaning is conducted using a colour-coded system to prevent cross-contamination.
  • Check and refill soap dispensers and hand sanitisers.
Method
  1. Begin by dusting all surfaces using a microfibre cloth to capture dust and allergens.
  2. Sanitise food preparation and serving areas with a food-safe sanitiser, ensuring all surfaces are left to air dry.
  3. Clean sinks and taps with a non-abrasive cleaner, followed by a sanitiser.
  4. Empty rubbish bins, clean with a disinfectant, and replace liners.
  5. Vacuum floors to remove debris, then mop using a neutral pH floor cleaner.
  6. Wipe high-touch areas with a disinfectant wipe, ensuring surfaces remain wet for the recommended contact time.
  7. Use colour-coded cloths and mops to prevent cross-contamination between different areas.
  8. Check soap dispensers and hand sanitisers, refilling as necessary.
Equipment
  • Microfibre cloths
  • Colour-coded cleaning cloths and mops
  • Vacuum cleaner
  • Neutral pH floor cleaner
  • Food-safe sanitiser
  • Disinfectant wipes
  • Rubbish bin liners
  • Cleaning trolley
Quality Criteria
Performance LevelCriteria
ExcellentAll surfaces are visibly clean and free from dust and debris. No odours present. Floors are spotless with no residue. High-touch areas are sanitised and dry. Rubbish bins are empty and clean. Soap dispensers and sanitisers are full.
GoodSurfaces are mostly clean with minimal dust. No strong odours. Floors are clean with minor spots. High-touch areas are sanitised. Rubbish bins are emptied. Soap dispensers and sanitisers are mostly full.
PassSurfaces have some dust. Mild odours may be present. Floors have some residue. High-touch areas are mostly sanitised. Rubbish bins are not overflowing. Soap dispensers and sanitisers are partially full.
FailSurfaces are dusty and dirty. Strong odours present. Floors are dirty with visible residue. High-touch areas are not sanitised. Rubbish bins are overflowing. Soap dispensers and sanitisers are empty.
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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