Australian National Cleaning Management Framework
Pastry Kitchen
Code: ANCMF-AU-H-PK-02
Hospitality
daily
AS/NZS 3733:1995 ISO 14001:2015 EN 13549:2001 ISSA CIMS-GB Food Standards Australia New Zealand Healthcare Hospitality Food Service Daily Cleaning High Risk ISO Compliant Healthcare Standards Food Safety Standards
Objective

Ensure the pastry kitchen is maintained to the highest standards of cleanliness and hygiene, adhering to Australian food safety and workplace health and safety requirements.

Scope of Work
  • Thoroughly clean and sanitise all work surfaces, benches, and preparation areas.
  • Clean and sanitise all equipment, including mixers, ovens, and utensils.
  • Empty and clean rubbish bins, ensuring waste is disposed of according to local regulations.
  • Sweep and mop floors using appropriate cleaning solutions.
  • Clean and sanitise sinks and taps.
  • Dust and wipe down all accessible surfaces, including shelves and storage areas.
  • Ensure all cleaning is conducted using a colour-coded system to prevent cross-contamination.
Method
  1. Prepare cleaning trolley with all necessary supplies, ensuring colour-coded cloths and mops are used.
  2. Begin by removing all rubbish and debris from the area.
  3. Apply appropriate cleaning solution to surfaces and equipment, allowing contact time as per manufacturer's instructions.
  4. Wipe down surfaces with a clean, damp cloth, ensuring all residues are removed.
  5. Sweep floors thoroughly before mopping with a sanitising solution.
  6. Rinse and sanitise sinks and taps, ensuring no water spots remain.
  7. Inspect all areas to ensure compliance with cleanliness standards.
Equipment
  • Colour-coded cleaning cloths and mops
  • Cleaning trolley
  • Sanitising solutions compliant with Food Standards Australia New Zealand
  • Dustpan and broom
  • Rubbish bin liners
  • Personal protective equipment (PPE)
Quality Criteria
Performance LevelCriteria
ExcellentAll surfaces and equipment are spotless, with no visible residues or stains. Floors are clean and dry with no debris. No odours present. All cleaning tasks completed on schedule.
GoodMinor residues or water spots may be present but are not immediately noticeable. Floors are clean with minimal debris. No strong odours present. Most cleaning tasks completed on schedule.
PassVisible residues or stains on some surfaces. Floors may have some debris. Mild odours present. Some cleaning tasks may be delayed.
FailSignificant residues or stains on surfaces. Floors are dirty with noticeable debris. Strong odours present. Many cleaning tasks incomplete or delayed.
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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