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Healthcare Facility - Food Service

ANCMF-AU-HF-FS-01

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Objective
Ensure the highest level of cleanliness and hygiene in the food service area of a healthcare facility, adhering to Australian standards for infection control and food safety.
Cleaning Methods
Prepare the cleaning trolley with the suitable colour-coded cloth and cleaning agent.
Start by emptying the rubbish bin and replacing the liner.
Dampen a cloth and use it to dust all surfaces, thereby preventing the dispersion of dust.
Utilise a two-bucket system to mop the floor, ensuring effective cleaning and sanitisation.
Sanitise all food preparation surfaces using a food-safe sanitiser.
Disinfect high-touch areas by wiping them down.
Clean the sink and tap, ensuring all soap residue and water marks are removed.
review all area to ensure compliance with cleanlines standard
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 high-touch areas are sanitised and free of marks. Compliance with AS/NZS 4187:2014 and Food Standards Code.
GoodSurfaces are clean with minimal residue. No strong odours. Floors are clean with minor marks. High-touch areas are mostly sanitised. Minor non-compliance with standards, rectified immediately.
PassSurfaces are generally clean but may have some residue. Mild odours present. Floors have visible marks. High-touch areas are inconsistently sanitised. Compliance issues noted, requiring follow-up.
FailSurfaces are visibly dirty or sticky. Strong odours present. Floors are dirty or wet. High-touch areas are not sanitised. Significant non-compliance with AS/NZS 4187:2014 and Food Standards Code.
Required Equipment
  • Colour-coded cleaning cloth and mop.
  • Cleaning trolley
  • Personal Protective Equipment (PPE)
  • food safe sanitiser
  • Two-bucket mop system
  • Disinfectant
  • Rubbish Bin Liner
Quick Info
Standard Code ANCMF-AU-HF-FS-01
Frequency daily
Last Updated Jun 15, 2025
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