Objective

To ensure the staff room in the hospitality facility is maintained to the highest standards of cleanliness and hygiene, providing a safe and pleasant environment for staff.

Quick Reference

  • Facility Type: Hospitality
  • Space: Staff Room
  • Frequency: Daily
  • Responsible Role: Cleaning Team Member
  • Standard Code: ANCMF-AU-H-SR-04

Service Level

[“AS/NZS 3733:1995″,”ISO 14001:2015″,”EN 13549:2001″,”ISSA Cleaning Standards”,”NEN 2075:2011″]

Scope of Work

  • Dust all surfaces including tables, chairs, and shelves.
  • Wipe and sanitise all high-touch areas such as door handles, light switches, and taps.
  • Vacuum carpeted areas and mop hard floors.
  • Empty rubbish bins and replace liners.
  • Clean and sanitise kitchen appliances and surfaces.
  • Ensure windows and glass surfaces are free of smudges and fingerprints.
  • Check and refill consumables such as hand soap and paper towels.

Method

  1. Begin by dusting all surfaces using a microfibre cloth to capture dust effectively.
  2. Use a colour-coded cleaning system to wipe and sanitise high-touch areas, ensuring cross-contamination is avoided.
  3. Vacuum carpets thoroughly, paying attention to corners and under furniture.
  4. Mop hard floors with a suitable cleaning solution, ensuring no residue is left.
  5. Empty rubbish bins, replace liners, and dispose of waste according to facility guidelines.
  6. Clean kitchen appliances with appropriate cleaning agents, ensuring all surfaces are sanitised.
  7. Use glass cleaner to remove smudges from windows and glass surfaces.
  8. Check consumables and refill as necessary, ensuring compliance with health and safety standards.

Equipment

  • Microfibre cloths
  • Colour-coded cleaning cloths
  • Vacuum cleaner
  • Mop and bucket
  • Sanitising solutions
  • Glass cleaner
  • Rubbish bin liners
  • Cleaning trolley

Quality Criteria

Performance Level Criteria
Excellent All surfaces are spotless, no dust or smudges visible. Floors are clean with no residue. Rubbish bins are empty and clean. Consumables are fully stocked. No unpleasant odours present.
Good Minor dust or smudges on less visible surfaces. Floors are mostly clean with minimal residue. Rubbish bins are empty. Consumables are mostly stocked. No strong odours present.
Pass Noticeable dust or smudges on some surfaces. Floors have some residue. Rubbish bins are not overflowing. Consumables are low but available. Mild odours present.
Fail Significant dust or smudges on surfaces. Floors are dirty with visible residue. Rubbish bins are overflowing. Consumables are depleted. Strong unpleasant odours present.

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