Australian National Cleaning Management Framework
Cool Room
Code: ANCMF-AU-H-CR-01
Hospitality
daily
AS/NZS 3733:1995 ISO 14001:2015 EN 13549:2001 ISSA Cleaning Standards Healthcare Hospitality Daily Cleaning High Risk ISO Compliant Healthcare Standards
Objective

Ensure the cool room in hospitality facilities is cleaned and sanitised to meet Australian health and safety standards, maintaining a hygienic environment for food storage.

Scope of Work
  • Remove all items from the cool room before cleaning.
  • Dust and wipe down all shelves and surfaces with a damp cloth.
  • Sanitise all surfaces using a food-safe sanitiser.
  • Mop the floor with a disinfectant solution.
  • Clean and sanitise door handles and seals.
  • Dispose of any rubbish in the appropriate rubbish bin.
  • Ensure all cleaning equipment is cleaned and stored properly after use.
Method
  1. Ensure all items are removed from the cool room and stored appropriately.
  2. Use a colour-coded cleaning system to prevent cross-contamination.
  3. Dust all surfaces with a microfibre cloth to remove loose particles.
  4. Wipe down shelves and surfaces with a damp cloth and food-safe sanitiser.
  5. Mop the floor using a trolley with a disinfectant solution, ensuring no residue is left.
  6. Pay special attention to door handles and seals, cleaning and sanitising thoroughly.
  7. Inspect the cool room for any remaining debris or spills and address immediately.
  8. Return all items to the cool room once cleaning is complete and ensure the area is tidy.
Equipment
  • Microfibre cloths
  • Colour-coded cleaning cloths
  • Food-safe sanitiser
  • Disinfectant solution
  • Mop and bucket
  • Cleaning trolley
  • Rubbish bin
Quality Criteria
Performance LevelCriteria
ExcellentAll surfaces are visibly clean and free from dust, dirt, and stains. No odours present. Floor is spotless and dry. Door seals are clean and intact. All cleaning equipment is stored correctly.
GoodSurfaces are mostly clean with minor dust or stains. No strong odours. Floor is mostly clean with minor wet spots. Door seals are mostly clean. Cleaning equipment is mostly stored correctly.
PassSurfaces have some dust or stains. Mild odours present. Floor has some dirt or wet spots. Door seals have minor dirt. Cleaning equipment is not fully stored correctly.
FailSurfaces are visibly dirty with dust, dirt, or stains. Strong odours present. Floor is dirty or wet. Door seals are dirty or damaged. Cleaning equipment is not stored correctly.
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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