Australian National Cleaning Management Framework
Delivery Area
Code: ANCMF-AU-H-DA-02
Hospitality
daily
AS/NZS 3733:1995 ISO 14001:2015 EN 13549:2001 ISSA Cleaning Standards NEN 2075:2011 Healthcare Hospitality Daily Cleaning High Risk ISO Compliant Healthcare Standards
Objective

Ensure the delivery area in hospitality facilities is maintained to the highest standards of cleanliness and hygiene, adhering to Australian cleaning standards and workplace health and safety requirements.

Scope of Work
  • Remove all rubbish and debris from the delivery area.
  • Sanitise all high-touch surfaces, including door handles and light switches.
  • Sweep and mop floors using a colour-coded cleaning system.
  • Dust all horizontal surfaces, including shelves and ledges.
  • Clean and sanitise any sinks and taps.
  • Ensure rubbish bins are emptied and lined with new bin liners.
  • Check for and remove any unpleasant odours.
Method
  1. Begin by removing all visible rubbish and debris, placing it in the appropriate rubbish bin.
  2. Use a colour-coded cleaning system to avoid cross-contamination: red for sanitary fittings, yellow for kitchen areas, blue for general areas, and green for food preparation areas.
  3. Sanitise high-touch surfaces with an appropriate disinfectant, ensuring contact time as per manufacturer's instructions.
  4. Sweep the floor thoroughly, then mop using a neutral detergent, ensuring no residue is left.
  5. Dust all surfaces using a microfibre cloth to capture dust effectively.
  6. Clean and sanitise sinks and taps, ensuring no water spots or stains remain.
  7. Replace bin liners in rubbish bins and ensure bins are clean and odour-free.
  8. Conduct a final inspection to ensure all tasks are completed to standard.
Equipment
  • Colour-coded cleaning cloths and mops
  • Microfibre dusting cloths
  • Neutral detergent
  • Disinfectant spray
  • Broom and dustpan
  • Rubbish bin liners
  • Cleaning trolley
Quality Criteria
Performance LevelCriteria
ExcellentAll surfaces are visibly clean and free from dust, dirt, and stains. No odours are present. High-touch surfaces are sanitised, and floors are spotless with no residue.
GoodSurfaces are generally clean with minor dust or dirt in less accessible areas. No strong odours. High-touch surfaces are mostly sanitised, and floors are clean with minimal residue.
PassSurfaces show some dust and dirt, particularly in corners. Mild odours may be present. High-touch surfaces are partially sanitised, and floors have some visible residue.
FailSurfaces are visibly dirty with dust, dirt, and stains. Strong odours are present. High-touch surfaces are not sanitised, and floors are dirty with significant residue.
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
Back Download PDF (Watermarked) Upgrade for unwatermarked PDFs