Staff Kitchen
Code: ANCMF-AU-R-SK-01
AS/NZS 3733:1995
ISO 14001:2015
EN 13549:2001
ISSA Cleaning Standards
Retail
Food Service
Daily Cleaning
High Risk
ISO Compliant
Food Safety Standards
Objective
To ensure the staff kitchen in the retail facility is maintained to the highest standards of cleanliness and hygiene, in compliance with Australian workplace health and safety requirements and food safety standards.
Scope of Work
- Dusting all surfaces including benchtops, shelves, and appliances.
- Wiping and sanitising all benchtops, tables, and chairs.
- Cleaning and sanitising sinks and taps.
- Emptying and sanitising rubbish bins.
- Mopping floors with appropriate cleaning solution.
- Cleaning and sanitising microwave, fridge, and other kitchen appliances.
- Ensuring all cleaning is conducted using a colour-coded cleaning system to prevent cross-contamination.
Method
- Begin by dusting all surfaces using a microfibre cloth to capture dust and debris.
- Wipe down all benchtops, tables, and chairs with a sanitising solution, ensuring all surfaces are thoroughly cleaned.
- Clean and sanitise sinks and taps using a non-abrasive cleaner to remove stains and prevent limescale build-up.
- Empty rubbish bins, replace liners, and sanitise the interior and exterior of the bins.
- Mop the floor with a neutral pH cleaner, ensuring no residue is left behind.
- Clean the interior and exterior of kitchen appliances, paying special attention to handles and frequently touched surfaces.
- Ensure all cleaning tools and equipment are cleaned and stored properly after use.
Equipment
- Microfibre cloths
- Colour-coded cleaning cloths
- Sanitising solutions
- Neutral pH floor cleaner
- Bucket and mop
- Rubbish bin liners
- Cleaning trolley
Quality Criteria
| Performance Level | Criteria |
|---|
| Excellent | All surfaces are spotless with no visible dust or stains. No odours present. Rubbish bins are empty and sanitised. Floors are clean with no residue. Appliances are free from fingerprints and food residue. |
| Good | Minor dust or smudges on surfaces. No strong odours. Rubbish bins are empty but may have minor marks. Floors are mostly clean with minimal residue. Appliances have minor fingerprints. |
| Pass | Noticeable dust or smudges on surfaces. Mild odours present. Rubbish bins are not overflowing but not sanitised. Floors have visible residue. Appliances have visible fingerprints and some food residue. |
| Fail | Surfaces are visibly dirty with dust and stains. Strong odours present. Rubbish bins are overflowing and unsanitised. Floors are dirty with significant residue. Appliances are dirty with food residue and fingerprints. |
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