Objective

Ensure the Lost & Found area in hospitality facilities is maintained to the highest standards of cleanliness and hygiene, ensuring a safe and pleasant environment for staff and guests.

Quick Reference

  • Facility Type: Hospitality
  • Space: Lost & Found
  • Frequency: Daily
  • Responsible Role: Cleaning Team Member
  • Standard Code: ANCMF-AU-H-L&F-01

Service Level

[“AS/NZS 3733:1995″,”ISO 14001:2015″,”EN 13549:2001″,”ISSA CIMS-GB”,”NEN 2075″]

Scope of Work

  • Dust all surfaces including shelves, counters, and storage areas.
  • Sanitise all high-touch surfaces such as door handles, light switches, and counters.
  • Vacuum carpeted areas and mop hard floors.
  • Empty and sanitise rubbish bins.
  • Organise and clean storage areas to ensure items are stored neatly and hygienically.
  • Check for and remove any unpleasant odours.

Method

  1. Begin by removing all items from surfaces and shelves to ensure thorough cleaning.
  2. Dust all surfaces using a microfibre cloth to capture dust effectively.
  3. Sanitise high-touch surfaces with a hospital-grade disinfectant, ensuring contact time as per manufacturer’s instructions.
  4. Vacuum carpeted areas using a HEPA-filter vacuum cleaner to reduce allergens.
  5. Mop hard floors with a neutral pH cleaner to prevent damage to surfaces.
  6. Empty rubbish bins, replace liners, and sanitise the bin interior and exterior.
  7. Organise items in the Lost & Found area, ensuring clear labelling and separation of items.
  8. Use an air freshener or odour neutraliser to maintain a fresh environment.

Equipment

  • Microfibre cloths
  • Hospital-grade disinfectant
  • HEPA-filter vacuum cleaner
  • Neutral pH floor cleaner
  • Mop and bucket
  • Rubbish bin liners
  • Air freshener or odour neutraliser

Quality Criteria

Performance Level Criteria
Excellent All surfaces are free of dust and marks; high-touch areas are sanitised with no visible residue; floors are spotless and free of debris; rubbish bins are empty and sanitised; no odours present; items are neatly organised and labelled.
Good Minor dust on less accessible surfaces; high-touch areas are mostly sanitised; floors are clean with minimal debris; rubbish bins are empty but not sanitised; faint odours may be present; items are organised but not labelled.
Pass Noticeable dust on surfaces; high-touch areas are partially sanitised; floors have visible debris; rubbish bins are not emptied; noticeable odours; items are disorganised.
Fail Heavy dust accumulation; high-touch areas are not sanitised; floors are dirty; rubbish bins are overflowing; strong odours present; items are in disarray.

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