Objective

Ensure the BBQ area in the aged care facility is maintained to the highest standards of cleanliness and hygiene, promoting a safe and pleasant environment for residents and staff.

Quick Reference

  • Facility Type: Aged Care Facility
  • Space: BBQ Area
  • Frequency: Daily
  • Responsible Role: Cleaning Team Member
  • Standard Code: ANCMF-AU-ACF-BA-01

Service Level

[“AS/NZS 3733:1995″,”ISO 14001:2015″,”EN 13549:2001″,”ISSA Cleaning Standards”]

Scope of Work

  • Remove all debris and litter from the BBQ area.
  • Clean and sanitize all BBQ grills and cooking surfaces.
  • Wipe down and sanitize all tables and seating areas.
  • Sweep and mop the floor area to remove dirt and spills.
  • Empty and sanitize waste bins.
  • Clean and sanitize any sinks or preparation areas.
  • Dust and wipe down all outdoor fixtures and fittings.

Method

  1. Begin by removing all visible debris and litter from the area.
  2. Use a suitable cleaning agent to scrub and sanitize BBQ grills and cooking surfaces, ensuring all grease and food residues are removed.
  3. Wipe down tables and seating with a disinfectant solution, ensuring all surfaces are thoroughly cleaned.
  4. Sweep the floor to remove loose dirt and debris, then mop with a disinfectant solution.
  5. Empty waste bins, replace liners, and sanitize the interior and exterior of the bins.
  6. Clean sinks and preparation areas with a suitable cleaner and disinfectant.
  7. Dust and wipe down all fixtures and fittings, ensuring no dust or cobwebs remain.

Equipment

  • Broom and dustpan
  • Mop and bucket
  • Disinfectant spray
  • Cleaning cloths and sponges
  • BBQ grill brush
  • Waste bin liners
  • Protective gloves

Quality Criteria

Performance Level Criteria
Excellent All surfaces are spotless and sanitized, with no visible dirt, grease, or residues. BBQ grills are free of any food particles. Waste bins are empty and odor-free. No dust or cobwebs present.
Good Surfaces are clean with minimal visible dirt or residues. BBQ grills have minor food particles. Waste bins are empty but may have slight odor. Minimal dust present.
Pass Surfaces are generally clean but may have some visible dirt or residues. BBQ grills have noticeable food particles. Waste bins are not overflowing but have a noticeable odor. Some dust present.
Fail Surfaces are visibly dirty with significant residues. BBQ grills have substantial food particles. Waste bins are overflowing or have a strong odor. Dust and cobwebs are present.

Documentation

  • Cleaning Checklist: Digital or paper checklist to verify completion of all cleaning tasks
  • Incident Reports: Documentation of any cleaning-related incidents, spills, or issues encountered
  • Maintenance Records: Record any maintenance needs identified during cleaning (for reporting to maintenance team)
  • Photos: Before and after photos as requested to document cleaning completion and quality