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Commercial Office - Staff Kitchen

ANCMF-AU-CO-SK-01

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Objective
To ensure the staff kitchen in the commercial office is maintained to the highest standards of cleanliness and hygiene, adhering to Australian workplace health and safety requirements.
Cleaning Methods
Ensure the cleaning trolley is prepared with all necessary supplies, making certain to utilise colour-coded cloths and mops.
Begin dusting all surfaces with a microfibre cloth, starting from the highest point and working downwards.
Sanitise and wipe all benchtops, tables, and chairs using a disinfectant solution.
Clean and sanitise the sink and tap, ensuring no water spots or stains remain.
Empty the rubbish bin, sanitise both the interior and exterior, and replace the liner.
Ensure all kitchen appliances are thoroughly cleaned, with all food residues and stains completely removed.
Mop the floor utilising a neutral pH cleaner, ensuring no streaks or residues remain.
Quality Criteria
Performance LevelCriteria
ExcellentAll surfaces are visibly clean and free of dust, stains, and smudges. No odours present. Rubbish bins are empty and sanitised. Floors are spotless with no streaks.
GoodSurfaces are mostly clean with minor dust or smudges. No strong odours. Rubbish bins are empty but may have minor residue. Floors are clean with minimal streaks.
PassSurfaces have some dust or smudges. Mild odours may be present. Rubbish bins are not overflowing but may have visible residue. Floors have visible streaks or residue.
FailSurfaces are visibly dirty with dust, stains, or smudges. Strong odours present. Rubbish bins are overflowing or unsanitised. Floors are dirty with visible dirt and residue.
Required Equipment
  • Microfibre Cloth, Colour-Coded
  • Cleaning trolley
  • Colour-coded mop and bucket
  • Disinfectant Solution
  • Neutral pH Floor Cleaner
  • Rubbish Bin Liner
Quick Info
Standard Code ANCMF-AU-CO-SK-01
Frequency daily
Last Updated Jun 15, 2025
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