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

Ensure the highest standards of cleanliness and hygiene in the food storage areas of hospitality facilities, adhering to Australian food safety and workplace health and safety requirements.

Scope of Work
  • Dusting all surfaces including shelves, ledges, and corners.
  • Sanitising all food contact surfaces with approved food-safe sanitisers.
  • Mopping floors with a disinfectant solution.
  • Wiping down walls and doors to remove any visible marks or stains.
  • Emptying and sanitising rubbish bins.
  • Ensuring all cleaning equipment is cleaned and stored correctly after use.
Method
  1. Begin by removing all items from shelves and surfaces.
  2. Dust all surfaces using a microfibre cloth to capture dust particles.
  3. Apply a food-safe sanitiser to all food contact surfaces and allow to air dry.
  4. Mop floors using a disinfectant solution, ensuring no pooling of water.
  5. Wipe down walls and doors with a damp cloth and appropriate cleaning solution.
  6. Empty rubbish bins and replace liners, then sanitise the bin interior and exterior.
  7. Clean and store all equipment, ensuring it is ready for the next use.
Equipment
  • Microfibre cloths
  • Food-safe sanitiser
  • Disinfectant solution
  • Mop and bucket
  • Rubbish bin liners
  • Cleaning trolley
Quality Criteria
Performance LevelCriteria
ExcellentAll surfaces are visibly clean and free from dust, dirt, and stains. No odours present. Floors are spotless and dry. Rubbish bins are empty and sanitised. All cleaning equipment is clean and stored properly.
GoodMinor dust or smudges on surfaces. No strong odours. Floors are clean with minimal moisture. Rubbish bins are empty but may have minor residue. Cleaning equipment is mostly clean and stored correctly.
PassNoticeable dust or smudges on surfaces. Mild odours present. Floors are clean but damp. Rubbish bins are emptied but not sanitised. Cleaning equipment is stored but not thoroughly cleaned.
FailVisible dirt, dust, or stains on surfaces. Strong odours present. Floors are dirty or wet. Rubbish bins are full or unsanitised. Cleaning equipment is dirty or improperly stored.
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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