Australian National Cleaning Management Framework
Dining Area
Code: ANCMF-AU-R-DA-02
Retail
daily
AS/NZS 3733:1995 ISO 14001:2015 EN 13549:2001 ISSA Cleaning Standards Retail Daily Cleaning Standard Risk ISO Compliant
Objective

Ensure the dining area of the retail facility is maintained to the highest standards of cleanliness and hygiene, providing a safe and pleasant environment for customers and staff.

Scope of Work
  • Dust and wipe all tables, chairs, and surfaces.
  • Sanitise all high-touch areas including door handles and payment terminals.
  • Vacuum and mop all floor surfaces.
  • Empty and sanitise rubbish bins.
  • Clean and polish glass surfaces and mirrors.
  • Ensure all cleaning is conducted using colour-coded cleaning systems to prevent cross-contamination.
Method
  1. Begin by dusting all surfaces using a microfibre cloth.
  2. Wipe tables and chairs with a sanitising solution, ensuring all food residues are removed.
  3. Vacuum the floor using a commercial-grade vacuum cleaner.
  4. Mop the floor with a neutral pH floor cleaner, ensuring no streaks or residues are left.
  5. Empty rubbish bins, replace liners, and sanitise the bin interior and exterior.
  6. Clean glass surfaces with a glass cleaner, ensuring no streaks remain.
Equipment
  • Microfibre cloths
  • Commercial-grade vacuum cleaner
  • Mop and bucket with neutral pH floor cleaner
  • Sanitising solutions
  • Glass cleaner
  • Colour-coded cleaning cloths and tools
Quality Criteria
Performance LevelCriteria
ExcellentAll surfaces are spotless, no visible dust or debris, floors are streak-free, bins are odour-free and sanitised, glass surfaces are crystal clear.
GoodMinor dust or debris on surfaces, floors mostly streak-free, bins are clean with no odour, glass surfaces have minimal streaks.
PassNoticeable dust or debris on some surfaces, floors have visible streaks, bins are clean but may have slight odour, glass surfaces have visible streaks.
FailSignificant dust or debris on surfaces, floors are dirty or sticky, bins are overflowing or have strong odour, glass surfaces are dirty or smeared.
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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