Fast Food
Code: ANCMF-AU-TH-FF-01
AS/NZS 3733:1995
ISO 14001:2015
EN 13549:2001
ISSA CIMS-GB
Food Standards Australia New Zealand
Food Service
Daily Cleaning
High Risk
ISO Compliant
Food Safety Standards
Objective
To maintain a high standard of cleanliness and hygiene in the fast food area of a transportation hub, ensuring compliance with Australian health and safety regulations and enhancing the customer experience.
Scope of Work
- Dusting and wiping of all surfaces including tables, chairs, and counters.
- Sanitising of food preparation areas and equipment.
- Cleaning and sanitising of floors using appropriate methods (mopping, vacuuming).
- Emptying and sanitising rubbish bins.
- Cleaning and sanitising of customer seating areas.
- Spot cleaning of walls and partitions.
- Cleaning and sanitising of handwashing stations and taps.
- Ensuring all cleaning activities comply with Food Standards Australia New Zealand.
Method
- Begin by removing all rubbish and debris from the area, placing it in the appropriate rubbish bins.
- Dust all surfaces using a microfibre cloth, ensuring no dust remains on tables, chairs, and counters.
- Sanitise food preparation areas with a food-safe sanitiser, ensuring all surfaces are left clean and free of contaminants.
- Vacuum or mop floors using a colour-coded cleaning system to prevent cross-contamination.
- Empty rubbish bins and replace liners, ensuring bins are sanitised before replacing.
- Wipe down all seating areas with a sanitising solution, ensuring all surfaces are clean and dry.
- Spot clean walls and partitions as needed, focusing on high-touch areas.
- Clean and sanitise handwashing stations, ensuring taps and basins are free of soap scum and water marks.
Equipment
- Microfibre cloths
- Food-safe sanitiser
- Colour-coded mops and buckets
- Vacuum cleaner
- Rubbish bin liners
- Cleaning trolley
- Disposable gloves
Quality Criteria
| Performance Level | Criteria |
|---|
| Excellent | All surfaces are visibly clean and free of dust, debris, and stains. Floors are spotless and dry. No odours present. Rubbish bins are empty and sanitised. Handwashing stations are immaculate. |
| Good | Surfaces are mostly clean with minimal dust or stains. Floors are clean with minor marks. No strong odours. Rubbish bins are empty but may have minor residue. Handwashing stations are clean with slight water marks. |
| Pass | Surfaces have some dust or minor stains. Floors have visible marks but are generally clean. Mild odours may be present. Rubbish bins are not overflowing but have visible residue. Handwashing stations are functional but have visible water marks. |
| Fail | Surfaces are dusty or stained. Floors are dirty or sticky. Strong odours are present. Rubbish bins are overflowing or unsanitised. Handwashing stations are dirty or non-functional. |
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