Australian National Cleaning Management Framework
Fine Dining
Code: ANCMF-AU-H-FD-01
Hospitality
daily
AS/NZS 3733:1995 ISO 14001:2015 EN 13549:2001 ISSA CIMS-GB NEN 2075:2011 Healthcare Hospitality Daily Cleaning High Risk ISO Compliant Healthcare Standards
Objective

To maintain a high standard of cleanliness and hygiene in the fine dining area of a hospitality facility, ensuring a pleasant and safe environment for guests and staff.

Scope of Work
  • Dusting all surfaces including tables, chairs, and decorative items.
  • Vacuuming carpets and rugs to remove dirt and debris.
  • Mopping hard floors with appropriate cleaning solutions.
  • Sanitising tables, chairs, and high-touch surfaces.
  • Cleaning and polishing glassware and mirrors.
  • Emptying and sanitising rubbish bins.
  • Cleaning and sanitising toilets and washbasins.
  • Ensuring all cleaning equipment is clean and stored correctly.
Method
  1. Begin by dusting all surfaces using a microfibre cloth to capture dust and allergens.
  2. Vacuum carpets and rugs thoroughly, paying attention to corners and under furniture.
  3. Mop hard floors using a colour-coded mop and bucket system to prevent cross-contamination.
  4. Sanitise tables and chairs with a food-safe sanitiser, ensuring all surfaces are wiped down.
  5. Clean glassware and mirrors with a glass cleaner, ensuring no streaks or smudges remain.
  6. Empty rubbish bins, replace liners, and sanitise the bin interior and exterior.
  7. Clean toilets and washbasins with a disinfectant, ensuring all fixtures are polished and free of stains.
  8. Inspect all areas for missed spots and perform a final check to ensure all tasks are completed to standard.
Equipment
  • Microfibre cloths
  • Vacuum cleaner
  • Mop and bucket (colour-coded)
  • Food-safe sanitiser
  • Glass cleaner
  • Disinfectant
  • Rubbish bin liners
Quality Criteria
Performance LevelCriteria
ExcellentAll surfaces are spotless, no visible dust or debris. Floors are gleaming with no streaks. Glassware and mirrors are crystal clear. No odours present. Rubbish bins are empty and sanitised.
GoodMinor dust on less accessible surfaces. Floors are clean with minimal streaks. Glassware and mirrors have no visible smudges. No unpleasant odours. Rubbish bins are empty and clean.
PassNoticeable dust on some surfaces. Floors are clean but streaks are visible. Glassware and mirrors have minor smudges. Faint odours may be present. Rubbish bins are emptied but not fully sanitised.
FailVisible dust and debris on surfaces. Floors are dirty or sticky. Glassware and mirrors are smudged. Unpleasant odours are present. Rubbish bins are full or unsanitised.
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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