Objective

To ensure the shared kitchen in the commercial office is maintained to the highest standards of cleanliness and hygiene, adhering to Australian workplace health and safety requirements.

Quick Reference

  • Facility Type: Commercial Office
  • Space: Shared Kitchen
  • Frequency: Daily
  • Responsible Role: Cleaning Team Member
  • Standard Code: ANCMF-AU-CO-SK-02

Service Level

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

Scope of Work

  • Dusting and wiping all surfaces including benchtops, tables, and chairs.
  • Sanitising all high-touch areas such as door handles, light switches, and appliance controls.
  • Cleaning and sanitising sinks and taps.
  • Emptying and sanitising rubbish bins.
  • Cleaning and sanitising kitchen appliances including microwave, fridge, and dishwasher.
  • Mopping floors with appropriate cleaning solution.
  • Ensuring all cleaning activities are performed using colour-coded cleaning systems to prevent cross-contamination.

Method

  1. Begin by dusting all surfaces using a microfibre cloth.
  2. Wipe down all surfaces with a sanitising solution, paying special attention to high-touch areas.
  3. Clean the sink and taps using a non-abrasive cleaner and sanitise thoroughly.
  4. Empty rubbish bins, replace liners, and sanitise the bin interior and exterior.
  5. Clean kitchen appliances inside and out, ensuring no food residue remains.
  6. Mop the floor using a mop and bucket with a suitable floor cleaner, ensuring no streaks or residue are left.
  7. Inspect the area to ensure all tasks are completed to the required standard.

Equipment

  • Microfibre cloths
  • Sanitising solution
  • Non-abrasive cleaner
  • Mop and bucket
  • Colour-coded cleaning cloths and mops
  • Rubbish bin liners

Quality Criteria

Performance Level Criteria
Excellent All surfaces are visibly clean and free from dust, dirt, and smudges. No odours present. High-touch areas are sanitised and free from fingerprints. Floors are spotless with no streaks. Appliances are clean inside and out.
Good Surfaces are mostly clean with minor dust or smudges. No strong odours. High-touch areas are mostly sanitised. Floors have minor streaks. Appliances are mostly clean.
Pass Surfaces have visible dust and smudges. Mild odours present. High-touch areas are partially sanitised. Floors have visible streaks. Appliances have some residue.
Fail Surfaces are dirty with significant dust and smudges. Strong odours present. High-touch areas are not sanitised. Floors are dirty with significant streaks. Appliances are dirty with food residue.

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