Australian National Cleaning Management Framework
Food Court
Code: ANCMF-AU-R-FC-01
Retail
daily
AS/NZS 3733:1995 ISO 14001:2015 EN 13549:2001 ISSA CIMS-GB NEN 2075:2011 Retail Food Service Daily Cleaning High Risk ISO Compliant Food Safety Standards
Objective

Ensure the food court area is maintained to the highest standards of cleanliness and hygiene, providing a safe and pleasant environment for patrons and staff.

Scope of Work
  • Sanitising all tables, chairs, and benches.
  • Cleaning and sanitising all food preparation and service areas.
  • Emptying and sanitising rubbish bins.
  • Vacuuming and mopping all floor surfaces.
  • Cleaning and polishing all glass surfaces and windows.
  • Dusting all horizontal surfaces, including ledges and fixtures.
  • Cleaning and sanitising all high-touch surfaces, including door handles and taps.
  • Ensuring all cleaning is performed using colour-coded cleaning systems to prevent cross-contamination.
Method
  1. Begin by removing all rubbish and debris from tables and chairs, placing it in the appropriate rubbish bins.
  2. Use a colour-coded cleaning system to sanitise tables, chairs, and benches with an approved food-safe sanitiser.
  3. Vacuum all carpeted areas and mop hard floors with a neutral pH cleaner.
  4. Clean and polish all glass surfaces using a streak-free glass cleaner.
  5. Dust all horizontal surfaces with a microfibre cloth to capture dust and allergens.
  6. Sanitise high-touch surfaces using a disinfectant spray and cloth, ensuring all surfaces are visibly clean and free of smudges.
  7. Empty rubbish bins, replace liners, and sanitise the bin interiors and exteriors.
Equipment
  • Colour-coded microfibre cloths
  • Food-safe sanitiser
  • Neutral pH floor cleaner
  • Vacuum cleaner
  • Mop and bucket
  • Glass cleaner
  • Disinfectant spray
  • Rubbish bin liners
Quality Criteria
Performance LevelCriteria
ExcellentAll surfaces are visibly clean and sanitised, with no smudges or streaks. Floors are spotless and dry. Rubbish bins are empty and sanitised. No odours present. High-touch areas are disinfected and free of marks.
GoodSurfaces are clean with minimal smudges. Floors are clean with no visible debris. Rubbish bins are empty but may have minor marks. No strong odours present. High-touch areas are mostly clean.
PassSurfaces are generally clean but may have some smudges. Floors are mostly clean but may have some debris. Rubbish bins are emptied but not sanitised. Mild odours may be present. High-touch areas are somewhat clean.
FailSurfaces are visibly dirty or sticky. Floors have visible debris or stains. Rubbish bins are full or have strong odours. High-touch areas are dirty or neglected.
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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