Objective

To ensure the cafeteria 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: Cafeteria
  • Frequency: Daily
  • Responsible Role: Cleaning Team Member
  • Standard Code: ANCMF-AU-CO-C-01

Service Level

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

Scope of Work

  • Dusting of all surfaces including tables, chairs, and countertops.
  • Sanitising of all food preparation and dining surfaces.
  • Vacuuming and mopping of floors.
  • Emptying and cleaning of rubbish bins.
  • Cleaning and polishing of glass surfaces and windows.
  • Cleaning and sanitising of sinks and taps.
  • Spot cleaning of walls and doors.
  • Restocking of consumables such as hand soap and paper towels.

Method

  1. Begin by dusting all surfaces using a microfibre cloth, ensuring all dust is removed from tables, chairs, and countertops.
  2. Sanitise all food preparation and dining surfaces using a food-safe sanitiser, ensuring all surfaces are left free of bacteria and contaminants.
  3. Vacuum the entire floor area to remove all debris and dust particles.
  4. Mop the floors using a neutral pH cleaner, ensuring no residue is left behind.
  5. Empty all rubbish bins, replace liners, and clean the bins with a disinfectant.
  6. Clean and polish all glass surfaces and windows using a glass cleaner, ensuring no streaks are left.
  7. Sanitise sinks and taps using a disinfectant, ensuring all fixtures are free of grime and bacteria.
  8. Spot clean walls and doors to remove any marks or stains.
  9. Restock consumables, ensuring all dispensers are filled and functioning properly.

Equipment

  • Microfibre cloths
  • Food-safe sanitiser
  • Vacuum cleaner
  • Mop and bucket
  • Neutral pH floor cleaner
  • Disinfectant
  • Glass cleaner
  • Rubbish bin liners

Quality Criteria

Performance Level Criteria
Excellent All surfaces are visibly clean and free of dust, stains, and smudges. Floors are spotless with no debris. Rubbish bins are empty and clean. Glass surfaces are streak-free. Consumables are fully stocked.
Good Surfaces are mostly clean with minor dust or smudges. Floors have minimal debris. Rubbish bins are empty but may have minor residue. Glass surfaces have minor streaks. Consumables are mostly stocked.
Pass Surfaces have noticeable dust or smudges. Floors have visible debris. Rubbish bins are not emptied or have residue. Glass surfaces have visible streaks. Consumables are low or not stocked.
Fail Surfaces are dirty with significant dust and stains. Floors are dirty with visible debris. Rubbish bins are full and dirty. Glass surfaces are heavily streaked. Consumables are not stocked.

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