Australian National Cleaning Management Framework
Kitchen
Code: ANCMF-AU-HF-K-01
Healthcare Facility
daily
AS/NZS 4187:2014 ISO 14001:2015 EN 13549:2001 ISSA Cleaning Standards Healthcare Food Service Daily Cleaning High Risk ISO Compliant Healthcare Standards Food Safety Standards
Objective

Ensure the kitchen in the healthcare facility is cleaned to the highest standards, maintaining hygiene and safety in compliance with Australian health and safety regulations.

Scope of Work
  • Sanitising all food preparation surfaces and equipment.
  • Cleaning and disinfecting sinks and taps.
  • Mopping and sanitising floors.
  • Emptying and sanitising rubbish bins.
  • Cleaning and sanitising kitchen appliances (e.g., ovens, microwaves).
  • Dusting and wiping down all surfaces, including shelves and cupboards.
  • Cleaning and sanitising handles, switches, and other high-touch areas.
  • Ensuring proper waste segregation and disposal.
Method
  1. Use a colour-coded cleaning system to prevent cross-contamination.
  2. Begin by removing all waste and disposing of it in the appropriate bins.
  3. Dust all surfaces using a microfibre cloth.
  4. Sanitise all food preparation areas with an approved disinfectant.
  5. Clean and disinfect sinks and taps thoroughly.
  6. Use a mop and bucket with a disinfectant solution to clean the floors.
  7. Wipe down all kitchen appliances and ensure they are free of food residue.
  8. Sanitise all high-touch areas, including handles and switches.
  9. Conduct a final inspection to ensure all areas meet cleanliness standards.
Equipment
  • Colour-coded microfibre cloths and mops.
  • Approved disinfectants and sanitisers.
  • Bucket and mop.
  • Dusting tools.
  • Rubbish bags and bins.
  • Protective gloves and aprons.
Quality Criteria
Performance LevelCriteria
ExcellentAll surfaces are visibly clean and free of debris; no odours present; all high-touch areas are sanitised; floors are spotless and dry; waste is correctly segregated and disposed of; compliance with AS/NZS 4187:2014 and Food Standards Australia New Zealand.
GoodSurfaces are mostly clean with minor spots; no strong odours; most high-touch areas are sanitised; floors are clean with minimal moisture; waste is mostly segregated and disposed of correctly.
PassSurfaces have some visible dirt; mild odours present; some high-touch areas missed; floors have some dirt or moisture; waste segregation and disposal need improvement.
FailSurfaces are visibly dirty; strong odours present; high-touch areas are not sanitised; floors are dirty or wet; waste is not segregated or disposed of correctly; non-compliance with AS/NZS 4187:2014 and Food Standards Australia New Zealand.
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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