daily Published

Education Facility - Cooking Kitchen

ANCMF-AU-EF-CK-01

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Objective
Ensure the cooking kitchen in the education facility is cleaned and sanitised to the highest standards, maintaining a safe and hygienic environment for food preparation and consumption.
Cleaning Methods
Prepare the cleaning trolley with all the essential equipment and cleaning agents, adhering to the colour-coded system.
Begin by emptying the rubbish bin and replacing the liner, then sanitise the bin.
Dust and wipe down all accessible surfaces, including shelves and cupboards, using an appropriate cloth.
Clean and sanitise all food preparation surfaces, benches, and tables using a food-safe cleaning agent.
Sanitise the sink and tap, ensuring all fixtures are free from limescale and stains.
Clean and sanitise all cooking appliances, ensuring no residue or food particles remain.
Conduct a final inspection to ensure all areas meet the required cleanliness standard.
Vacuum and mop the floor using an appropriate disinfectant solution, ensuring no slippery residues are left behind.
Quality Criteria
Performance LevelCriteria
ExcellentAll surfaces are visibly clean and sanitised, with no residue or streaks. No odours present. Floors are spotless and dry. All equipment is free from food particles and grease. Bins are empty and sanitised.
GoodSurfaces are clean with minimal streaks. No strong odours. Floors are clean with minor spots. Equipment is mostly free from food particles. Bins are empty but may have minor stains.
PassSurfaces are generally clean but may have some streaks or residue. Mild odours may be present. Floors have some visible dirt. Equipment has minor food particles. Bins are emptied but not fully sanitised.
FailSurfaces are visibly dirty or sticky. Strong odours present. Floors are dirty or sticky. Equipment has visible food particles or grease. Bins are full or not sanitised.
Required Equipment
  • Cleaning trolley with colour-coded bucket and cloth.
  • Food-safe cleaning agent and sanitiser
  • Vacuum cleaner suitable for kitchen use.
  • Mop and bucket with suitable disinfectant solution.
  • Dusting Cloth and Microfibre Cloth
  • Personal Protective Equipment (PPE), including gloves and apron.
Quick Info
Standard Code ANCMF-AU-EF-CK-01
Frequency daily
Last Updated Jun 15, 2025
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