Objective

To ensure corridors in hospitality facilities are maintained to the highest standards of cleanliness and hygiene, providing a safe and welcoming environment for guests and staff.

Quick Reference

  • Facility Type: Hospitality
  • Space: Corridors
  • Frequency: Daily
  • Responsible Role: Cleaning Team Member
  • Standard Code: ANCMF-AU-H-C-01

Service Level

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

Scope of Work

  • Dusting all horizontal surfaces including skirting boards, ledges, and light fixtures.
  • Vacuuming carpeted areas and spot cleaning stains.
  • Mopping hard floors with appropriate cleaning solutions.
  • Wiping down walls and doors to remove marks and fingerprints.
  • Sanitising high-touch areas such as door handles and lift buttons.
  • Emptying and sanitising rubbish bins.
  • Ensuring all cleaning activities comply with Australian workplace health and safety requirements.

Method

  1. Prepare the cleaning trolley with colour-coded cleaning cloths, mop, vacuum, and appropriate cleaning agents.
  2. Dust all horizontal surfaces using a microfibre cloth to trap dust and prevent it from becoming airborne.
  3. Vacuum carpeted areas thoroughly, paying special attention to corners and edges.
  4. Spot clean any visible stains on carpets using a suitable carpet cleaner.
  5. Mop hard floors using a damp mop and a neutral pH floor cleaner, ensuring no excess water is left on the floor.
  6. Wipe down walls and doors with a damp cloth to remove any marks or fingerprints.
  7. Sanitise high-touch areas with a disinfectant spray, ensuring contact time as per manufacturer’s instructions.
  8. Empty rubbish bins, replace liners, and sanitise the bin interior and exterior.
  9. Inspect the area to ensure all tasks are completed to the required standard.

Equipment

  • Cleaning trolley
  • Colour-coded microfibre cloths
  • Vacuum cleaner
  • Mop and bucket
  • Neutral pH floor cleaner
  • Disinfectant spray
  • Carpet cleaner
  • Rubbish bin liners

Quality Criteria

Performance Level Criteria
Excellent All surfaces are free from dust, marks, and stains. Floors are spotless with no visible debris. High-touch areas are sanitised and free from smudges. Rubbish bins are empty and odour-free.
Good Minor dust or marks on surfaces. Floors are clean with minimal debris. High-touch areas are mostly sanitised. Rubbish bins are empty but may have slight odour.
Pass Noticeable dust or marks on surfaces. Floors have some debris. High-touch areas are partially sanitised. Rubbish bins are not overflowing but have odour.
Fail Significant dust, marks, or stains on surfaces. Floors are dirty with visible debris. High-touch areas are not sanitised. Rubbish bins are overflowing and have strong odour.

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