Objective

Ensure the tuckshop in the education facility is cleaned to the highest standards, maintaining hygiene and safety for food preparation and service.

Quick Reference

  • Facility Type: Education Facility
  • Space: Tuckshop
  • Frequency: Daily
  • Responsible Role: Cleaning Team Member
  • Standard Code: ANCMF-AU-EF-T-03

Service Level

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

Scope of Work

  • Sanitising all food preparation surfaces and equipment.
  • Cleaning and sanitising sinks and taps.
  • Wiping down and sanitising all benches and tables.
  • Mopping floors with appropriate cleaning solution.
  • Emptying and sanitising rubbish bins.
  • Cleaning and sanitising door handles and light switches.
  • Dusting and wiping down all visible surfaces.
  • Ensuring all cleaning is conducted using colour-coded cleaning systems to prevent cross-contamination.

Method

  1. Prepare cleaning trolley with all necessary equipment and cleaning agents.
  2. Use colour-coded cloths to wipe down and sanitise all surfaces, starting with food preparation areas.
  3. Sanitise sinks and taps using appropriate cleaning agents.
  4. Mop floors using a sanitising solution, ensuring no residue is left.
  5. Empty rubbish bins, replace liners, and sanitise bin surfaces.
  6. Clean and sanitise door handles and light switches.
  7. Conduct a final inspection to ensure all areas meet cleanliness standards.

Equipment

  • Colour-coded cleaning cloths and mops.
  • Sanitising solutions compliant with Food Standards Australia New Zealand.
  • Cleaning trolley.
  • Rubbish bin liners.
  • Personal protective equipment (PPE).

Quality Criteria

Performance Level Criteria
Excellent All surfaces are visibly clean and sanitised, no residue or streaks; bins are empty and sanitised; no odours present; floors are spotless and dry; all high-touch areas are sanitised.
Good Surfaces are clean with minimal residue; bins are empty; minor odours may be present; floors are clean with minor spots; most high-touch areas are sanitised.
Pass Surfaces are generally clean but may have some residue; bins are emptied but not sanitised; noticeable odours; floors have visible spots; some high-touch areas are sanitised.
Fail Surfaces are visibly dirty; bins are full or not sanitised; strong odours present; floors are dirty; high-touch areas are not sanitised.

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