Objective

Ensure the kitchen in the healthcare facility is cleaned to the highest standards, maintaining hygiene and safety in compliance with Australian health and safety regulations.

Quick Reference

  • Facility Type: Healthcare Facility
  • Space: Kitchen
  • Frequency: Daily
  • Responsible Role: Cleaning Team Member
  • Standard Code: ANCMF-AU-HF-K-01

Service Level

[“AS/NZS 4187:2014″,”ISO 14001:2015″,”EN 13549:2001″,”ISSA Cleaning Standards”]

Scope of Work

  • Sanitising all food preparation surfaces and equipment.
  • Cleaning and disinfecting sinks and taps.
  • Mopping and sanitising floors.
  • Emptying and sanitising rubbish bins.
  • Cleaning and sanitising kitchen appliances (e.g., ovens, microwaves).
  • Dusting and wiping down all surfaces, including shelves and cupboards.
  • Cleaning and sanitising handles, switches, and other high-touch areas.
  • Ensuring proper waste segregation and disposal.

Method

  1. Use a colour-coded cleaning system to prevent cross-contamination.
  2. Begin by removing all waste and disposing of it in the appropriate bins.
  3. Dust all surfaces using a microfibre cloth.
  4. Sanitise all food preparation areas with an approved disinfectant.
  5. Clean and disinfect sinks and taps thoroughly.
  6. Use a mop and bucket with a disinfectant solution to clean the floors.
  7. Wipe down all kitchen appliances and ensure they are free of food residue.
  8. Sanitise all high-touch areas, including handles and switches.
  9. Conduct a final inspection to ensure all areas meet cleanliness standards.

Equipment

  • Colour-coded microfibre cloths and mops.
  • Approved disinfectants and sanitisers.
  • Bucket and mop.
  • Dusting tools.
  • Rubbish bags and bins.
  • Protective gloves and aprons.

Quality Criteria

Performance Level Criteria
Excellent All surfaces are visibly clean and free of debris; no odours present; all high-touch areas are sanitised; floors are spotless and dry; waste is correctly segregated and disposed of; compliance with AS/NZS 4187:2014 and Food Standards Australia New Zealand.
Good Surfaces are mostly clean with minor spots; no strong odours; most high-touch areas are sanitised; floors are clean with minimal moisture; waste is mostly segregated and disposed of correctly.
Pass Surfaces have some visible dirt; mild odours present; some high-touch areas missed; floors have some dirt or moisture; waste segregation and disposal need improvement.
Fail Surfaces are visibly dirty; strong odours present; high-touch areas are not sanitised; floors are dirty or wet; waste is not segregated or disposed of correctly; non-compliance with AS/NZS 4187:2014 and Food Standards Australia New Zealand.

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