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Hospitality - Pastry Kitchen

ANCMF-AU-H-PK-02

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Objective
Ensure the pastry kitchen is maintained to the highest standards of cleanliness and hygiene, adhering to Australian food safety and workplace health and safety requirements.
Cleaning Methods
Prepare the cleaning trolley with all necessary supplies, ensuring that colour-coded cloths and mops are used.
Begin by removing all rubbish and debris from the area.
Apply the appropriate cleaning solution to the surface and equipment, ensuring to allow contact time as per the manufacturer's instructions.
Wipe down the surface using a clean, damp cloth, ensuring all residues are thoroughly removed.
Thoroughly sweep the floor prior to mopping with a sanitising solution.
Rinse and sanitise the sink and tap, ensuring no water spots remain.
Inspect all areas to ensure compliance with cleanliness standards.
Quality Criteria
Performance LevelCriteria
ExcellentAll surfaces and equipment are spotless, with no visible residues or stains. Floors are clean and dry with no debris. No odours present. All cleaning tasks completed on schedule.
GoodMinor residues or water spots may be present but are not immediately noticeable. Floors are clean with minimal debris. No strong odours present. Most cleaning tasks completed on schedule.
PassVisible residues or stains on some surfaces. Floors may have some debris. Mild odours present. Some cleaning tasks may be delayed.
FailSignificant residues or stains on surfaces. Floors are dirty with noticeable debris. Strong odours present. Many cleaning tasks incomplete or delayed.
Required Equipment
  • Colour-coded cleaning cloth and mop.
  • Cleaning trolley
  • Personal Protective Equipment (PPE)
  • Sanitising Solution Compliant with Food Standards Australia New Zealand
  • Dustpan and Broom
  • Rubbish Bin Liner
Quick Info
Standard Code ANCMF-AU-H-PK-02
Frequency daily
Last Updated Jun 15, 2025
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