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Retail - Food Court

ANCMF-AU-R-FC-01

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Objective
Ensure the food court area is maintained to the highest standards of cleanliness and hygiene, providing a safe and pleasant environment for patrons and staff.
Cleaning Methods
Start by clearing all rubbish and debris from the table and chairs, depositing it into the designated rubbish bin.
Utilise a colour-coded cleaning system to sanitise tables, chairs, and benches using an approved, food-safe sanitiser.
vacuum all carpeted area and mop hard floor with a neutral ph cleaner
empty rubbish bin replace liner and sanitise the bin interior and exterior
Clean and polish all glass surfaces using a streak-free glass cleaner.
Dust all horizontal surfaces using a microfibre cloth to effectively capture dust and allergens.
Sanitise high-touch surfaces using a disinfectant spray and cloth, ensuring all surfaces are visibly clean and free of smudges.
Quality Criteria
Performance LevelCriteria
ExcellentAll surfaces are visibly clean and sanitised, with no smudges or streaks. Floors are spotless and dry. Rubbish bins are empty and sanitised. No odours present. High-touch areas are disinfected and free of marks.
GoodSurfaces are clean with minimal smudges. Floors are clean with no visible debris. Rubbish bins are empty but may have minor marks. No strong odours present. High-touch areas are mostly clean.
PassSurfaces are generally clean but may have some smudges. Floors are mostly clean but may have some debris. Rubbish bins are emptied but not sanitised. Mild odours may be present. High-touch areas are somewhat clean.
FailSurfaces are visibly dirty or sticky. Floors have visible debris or stains. Rubbish bins are full or have strong odours. High-touch areas are dirty or neglected.
Required Equipment
  • Colour-coded microfibre cloth
  • vacuum cleaner
  • Disinfectant Spray
  • Mop and Bucket
  • food safe sanitiser
  • Glass Cleaner
  • Neutral pH Floor Cleaner
  • Rubbish Bin Liner
Quick Info
Standard Code ANCMF-AU-R-FC-01
Frequency daily
Last Updated Jun 15, 2025
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