daily Published

Hospitality - Food Storage

ANCMF-AU-H-FS-01

Objective
Ensure the highest standards of cleanliness and hygiene in the food storage areas of hospitality facilities, adhering to Australian food safety and workplace health and safety requirements.
Cleaning Methods
Start by clearing all items from shelves and surfaces.
Dust all surfaces using a microfibre cloth to capture dust particles.
Dampen a cloth and apply the suitable cleaning solution to thoroughly wipe down walls and doors.
Apply a food-safe sanitiser to all surfaces that come into contact with food, and allow them to air dry.
Mop the floor with a disinfectant solution, taking care to prevent any pooling of water.
Empty the rubbish bin, replace the liner, and then sanitise both the interior and exterior of the bin.
Clean and store all equipment, ensuring it's ready for the next use.
Quality Criteria
Performance LevelCriteria
ExcellentAll surfaces are visibly clean and free from dust, dirt, and stains. No odours present. Floors are spotless and dry. Rubbish bins are empty and sanitised. All cleaning equipment is clean and stored properly.
GoodMinor dust or smudges on surfaces. No strong odours. Floors are clean with minimal moisture. Rubbish bins are empty but may have minor residue. Cleaning equipment is mostly clean and stored correctly.
PassNoticeable dust or smudges on surfaces. Mild odours present. Floors are clean but damp. Rubbish bins are emptied but not sanitised. Cleaning equipment is stored but not thoroughly cleaned.
FailVisible dirt, dust, or stains on surfaces. Strong odours present. Floors are dirty or wet. Rubbish bins are full or unsanitised. Cleaning equipment is dirty or improperly stored.
Required Equipment
  • Microfibre cloth
  • Cleaning trolley
  • Disinfectant Solution
  • Mop and Bucket
  • food safe sanitiser
  • Rubbish Bin Liner
Quick Info
Standard Code ANCMF-AU-H-FS-01
Frequency daily
Last Updated Jun 15, 2025
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