daily Published

Transportation Hub - Restaurants

ANCMF-AU-TH-R-01

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Objective
Ensure the highest standards of cleanliness and hygiene in the restaurant areas of the transportation hub, adhering to Australian cleaning standards and workplace health and safety requirements.
Cleaning Methods
Implement a colour-coded cleaning system to avoid cross-contamination.
Commence with dry cleaning tasks such as dusting and sweeping.
Proceed with the wet cleaning tasks, which include mopping and wiping, using the appropriate cleaning agent.
Sanitise all high-touch surfaces using an approved disinfectant.
Ensure all cleaning equipment is properly cleaned and stored after use.
Conduct a final inspection to ensure all areas meet quality standards.
Quality Criteria
Performance LevelCriteria
ExcellentAll surfaces are spotless with no visible dirt or streaks. No odours present. All supplies fully stocked. Floors are shiny and free of debris. Toilets are immaculate.
GoodMinor smudges or streaks on surfaces. No strong odours. Most supplies stocked. Floors are clean with minimal debris. Toilets are clean with no visible stains.
PassNoticeable smudges or streaks on some surfaces. Mild odours present. Some supplies low. Floors have some debris. Toilets are generally clean but with some stains.
FailVisible dirt and streaks on surfaces. Strong odours present. Supplies depleted. Floors are dirty with significant debris. Toilets are visibly dirty with stains.
Required Equipment
  • Colour-coded cleaning cloth and mop.
  • Cleaning trolley
  • Personal Protective Equipment (PPE)
  • vacuum cleaner
  • Approved Disinfectant and Cleaning Agent
  • Glass cleaning tool
  • Odour control product
Quick Info
Standard Code ANCMF-AU-TH-R-01
Frequency daily
Last Updated Jun 15, 2025
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