Australian National Cleaning Management Framework
Cafeteria
Code: ANCMF-AU-HF-C-03
Healthcare Facility
daily
AS/NZS 3733:1995 ISO 14001:2015 EN 13549:2001 ISSA CIMS-GB NEN 2075 Healthcare Food Service Daily Cleaning High Risk ISO Compliant Healthcare Standards Food Safety Standards
Objective

Ensure the cafeteria in the healthcare facility is cleaned to the highest standards, maintaining hygiene and safety for all staff and visitors, in compliance with Australian health and safety regulations.

Scope of Work
  • Dust and wipe all surfaces including tables, chairs, and counters.
  • Sanitise all food preparation and serving areas.
  • Clean and sanitise sinks and taps.
  • Empty and sanitise rubbish bins.
  • Sweep and mop floors using appropriate cleaning solutions.
  • Clean and sanitise high-touch areas such as door handles and light switches.
  • Ensure all cleaning is performed using colour-coded cleaning systems to prevent cross-contamination.
Method
  1. Begin by donning appropriate personal protective equipment (PPE) as per Australian health and safety guidelines.
  2. Use a colour-coded cleaning system to prevent cross-contamination, starting with the least contaminated areas.
  3. Dust and wipe all surfaces with a damp microfibre cloth, ensuring no dust or debris remains.
  4. Sanitise all food preparation and serving areas using a food-safe sanitiser.
  5. Clean sinks and taps with a disinfectant cleaner, ensuring all surfaces are thoroughly rinsed and dried.
  6. Empty rubbish bins, replace liners, and sanitise the bin interior and exterior.
  7. Sweep floors to remove loose debris, then mop using a neutral pH floor cleaner.
  8. Wipe down high-touch areas with a disinfectant wipe, ensuring all surfaces are covered.
  9. Inspect the area to ensure all tasks are completed to the required standard.
Equipment
  • Colour-coded microfibre cloths
  • Food-safe sanitiser
  • Disinfectant cleaner
  • Neutral pH floor cleaner
  • Rubbish bin liners
  • Personal protective equipment (PPE)
  • Cleaning trolley
  • Disinfectant wipes
Quality Criteria
Performance LevelCriteria
ExcellentAll surfaces are visibly clean and free from dust and debris. No odours present. Floors are spotless with no streaks. High-touch areas are sanitised and free from smudges. Bins are empty and sanitised.
GoodSurfaces are mostly clean with minor dust in less accessible areas. No strong odours. Floors are clean with minimal streaks. High-touch areas are mostly sanitised. Bins are empty but may have minor residue.
PassSurfaces have some dust and debris. Mild odours may be present. Floors are clean but streaked. High-touch areas are partially sanitised. Bins are emptied but not sanitised.
FailSurfaces are visibly dirty with dust and debris. Strong odours present. Floors are dirty or sticky. High-touch areas are not sanitised. Bins are full or not emptied.
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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