Objective

Ensure the highest standards of cleanliness and hygiene in the restaurant areas of the transportation hub, adhering to Australian cleaning standards and workplace health and safety requirements.

Quick Reference

  • Facility Type: Transportation Hub
  • Space: Restaurants
  • Frequency: Daily
  • Responsible Role: Cleaning Team Member
  • Standard Code: ANCMF-AU-TH-R-01

Service Level

[“AS/NZS 3733:1995″,”ISO 14001:2015″,”EN 13549:2001″,”ISSA CIMS-GB”,”AS/NZS 4801:2001″]

Scope of Work

  • Thorough cleaning and sanitising of all dining surfaces, including tables and chairs.
  • Cleaning and sanitising of food preparation areas and equipment.
  • Regular emptying and sanitising of rubbish bins.
  • Cleaning and sanitising of floors, including mopping and vacuuming.
  • Cleaning of glass surfaces and windows.
  • Dusting of all surfaces, including ledges and fixtures.
  • Cleaning and sanitising of toilets and washbasins.
  • Restocking of hygiene supplies such as soap and paper towels.
  • Odour control measures to ensure a pleasant environment.

Method

  1. Use a colour-coded cleaning system to prevent cross-contamination.
  2. Begin with dry cleaning tasks such as dusting and sweeping.
  3. Proceed with wet cleaning tasks, including mopping and wiping with appropriate cleaning agents.
  4. Sanitise all high-touch surfaces with approved disinfectants.
  5. Ensure all cleaning equipment is cleaned and stored properly after use.
  6. Conduct a final inspection to ensure all areas meet quality standards.

Equipment

  • Colour-coded cleaning cloths and mops
  • Cleaning trolley
  • Approved disinfectants and cleaning agents
  • Vacuum cleaner
  • Glass cleaning tools
  • Odour control products
  • Personal protective equipment (PPE)

Quality Criteria

Performance Level Criteria
Excellent All surfaces are spotless with no visible dirt or streaks. No odours present. All supplies fully stocked. Floors are shiny and free of debris. Toilets are immaculate.
Good Minor smudges or streaks on surfaces. No strong odours. Most supplies stocked. Floors are clean with minimal debris. Toilets are clean with no visible stains.
Pass Noticeable smudges or streaks on some surfaces. Mild odours present. Some supplies low. Floors have some debris. Toilets are generally clean but with some stains.
Fail Visible dirt and streaks on surfaces. Strong odours present. Supplies depleted. Floors are dirty with significant debris. Toilets are visibly dirty with stains.

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