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Commercial Office - Shared Kitchen

ANCMF-AU-CO-SK-02

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Objective
To ensure the shared 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
Start by dusting all surfaces with a microfibre cloth.
Sanitise all surfaces comprehensively using a solution, focusing specifically on high-touch areas.
Sanitise the sink and tap thoroughly using a non-abrasive cleaner.
empty rubbish bin replace liner and sanitise the bin interior and exterior
Clean both the interior and exterior of kitchen appliances, ensuring that no food residue remains.
Mop the floor utilising a mop and bucket, combined with an appropriate floor cleaner, ensuring no streaks or residues are left behind.
Inspect the area to confirm that all tasks have been completed to the required standard.
Quality Criteria
Performance LevelCriteria
ExcellentAll surfaces are visibly clean and free from dust, dirt, and smudges. No odours present. High-touch areas are sanitised and free from fingerprints. Floors are spotless with no streaks. Appliances are clean inside and out.
GoodSurfaces are mostly clean with minor dust or smudges. No strong odours. High-touch areas are mostly sanitised. Floors have minor streaks. Appliances are mostly clean.
PassSurfaces have visible dust and smudges. Mild odours present. High-touch areas are partially sanitised. Floors have visible streaks. Appliances have some residue.
FailSurfaces are dirty with significant dust and smudges. Strong odours present. High-touch areas are not sanitised. Floors are dirty with significant streaks. Appliances are dirty with food residue.
Required Equipment
  • Microfibre cloth
  • Colour-coded cleaning cloth and mop.
  • Mop and Bucket
  • Sanitising Solution
  • Non-abrasive cleaner
  • Rubbish Bin Liner
Quick Info
Standard Code ANCMF-AU-CO-SK-02
Frequency daily
Last Updated Jun 15, 2025
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