Cooking Kitchen
Code: ANCMF-AU-EF-CK-01
AS/NZS 3733:1995
ISO 14001:2015
EN 13549:2001
ISSA CIMS-GB
Food Standards Australia New Zealand
Educational
Food Service
Daily Cleaning
High Risk
ISO Compliant
Food Safety Standards
Objective
Ensure the cooking kitchen in the education facility is cleaned and sanitised to the highest standards, maintaining a safe and hygienic environment for food preparation and consumption.
Scope of Work
- Sanitising all food preparation surfaces and equipment.
- Cleaning and sanitising sinks and taps.
- Wiping down and sanitising all benches and tables.
- Cleaning and sanitising floors using appropriate methods.
- Emptying and sanitising rubbish bins.
- Cleaning and sanitising all cooking appliances, including ovens, stoves, and microwaves.
- Dusting and wiping down all accessible surfaces, including shelves and cupboards.
- Ensuring all cleaning is conducted using a colour-coded cleaning system to prevent cross-contamination.
Method
- Prepare the cleaning trolley with all necessary equipment and cleaning agents, ensuring compliance with the colour-coded system.
- Begin by emptying rubbish bins and replacing liners, then sanitise the bins.
- Dust and wipe down all accessible surfaces, including shelves and cupboards, using appropriate cloths.
- Clean and sanitise all food preparation surfaces, benches, and tables using food-safe cleaning agents.
- Sanitise sinks and taps, ensuring all fixtures are free from limescale and stains.
- Clean and sanitise all cooking appliances, ensuring no residue or food particles remain.
- Vacuum and mop floors using a suitable disinfectant solution, ensuring no slippery residues are left.
- Conduct a final inspection to ensure all areas meet the required cleanliness standards.
Equipment
- Cleaning trolley with colour-coded buckets and cloths.
- Food-safe cleaning agents and sanitisers.
- Vacuum cleaner suitable for kitchen environments.
- Mop and bucket with appropriate disinfectant solution.
- Dusting cloths and microfibre cloths.
- Personal protective equipment (PPE) including gloves and aprons.
Quality Criteria
| Performance Level | Criteria |
|---|
| Excellent | All surfaces are visibly clean and sanitised, with no residue or streaks. No odours present. Floors are spotless and dry. All equipment is free from food particles and grease. Bins are empty and sanitised. |
| Good | Surfaces are clean with minimal streaks. No strong odours. Floors are clean with minor spots. Equipment is mostly free from food particles. Bins are empty but may have minor stains. |
| Pass | Surfaces are generally clean but may have some streaks or residue. Mild odours may be present. Floors have some visible dirt. Equipment has minor food particles. Bins are emptied but not fully sanitised. |
| Fail | Surfaces are visibly dirty or sticky. Strong odours present. Floors are dirty or sticky. Equipment has visible food particles or grease. Bins are full or not sanitised. |
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