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Hospitality - Kitchen

ANCMF-AU-H-K-01

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Objective
Ensure the kitchen area in hospitality facilities is cleaned and sanitised to the highest standards, maintaining compliance with Australian food safety and workplace health and safety regulations.
Cleaning Methods
Implement a colour-coded cleaning system to avoid cross-contamination.
Begin by dusting all high surfaces, working downwards.
Sanitise and wipe all food preparation surfaces using a food-safe sanitiser.
Empty the rubbish bin, replace the liner, and sanitise the bin's surface.
Mop the floor using a detergent solution, ensuring no residue is left behind.
Disinfect and clean the sink and tap, ensuring all grime is thoroughly removed.
Inspect all areas for cleanliness and rectify any overlooked spots.
Clean the external surface of kitchen appliances using a suitable cleaning agent.
Quality Criteria
Performance LevelCriteria
ExcellentAll surfaces are visibly clean and free from dust, grime, and stains. No odours present. Floors are spotless and dry. All bins are empty and sanitised. Equipment is stored neatly.
GoodSurfaces are mostly clean with minor dust or stains. No strong odours. Floors are clean with minimal residue. Bins are empty but may have minor odour. Equipment is mostly organised.
PassSurfaces have some dust or stains. Mild odours present. Floors are clean but slightly sticky. Bins are emptied but not sanitised. Equipment is stored but not organised.
FailSurfaces are visibly dirty with dust and stains. Strong odours present. Floors are dirty or sticky. Bins are full or not sanitised. Equipment is not stored properly.
Required Equipment
  • Colour-coded microfibre cloth
  • Cleaning trolley
  • Mop and Bucket
  • food safe sanitiser
  • Rubbish Bin Liner
  • Detergent Solution
  • Dusting Tool
Quick Info
Standard Code ANCMF-AU-H-K-01
Frequency daily
Last Updated Jun 15, 2025
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