Objective

Ensure the laundry area in hospitality facilities is cleaned to the highest Australian standards, maintaining hygiene, safety, and operational efficiency.

Quick Reference

  • Facility Type: Hospitality
  • Space: Laundry
  • Frequency: Daily
  • Responsible Role: Cleaning Team Member
  • Standard Code: ANCMF-AU-H-L-03

Service Level

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

Scope of Work

  • Dusting all surfaces including shelves, counters, and equipment.
  • Sanitising all high-touch surfaces such as door handles, light switches, and taps.
  • Vacuuming and mopping floors to remove dirt and debris.
  • Cleaning and sanitising laundry machines, including doors and control panels.
  • Emptying and sanitising rubbish bins.
  • Cleaning and sanitising sinks and taps.
  • Ensuring all cleaning supplies are replenished and stored correctly.
  • Checking and cleaning air vents and filters.

Method

  1. Begin by dusting all surfaces using a microfibre cloth to capture dust effectively.
  2. Apply a suitable sanitiser to all high-touch surfaces and allow the recommended contact time before wiping clean.
  3. Vacuum the floor using a HEPA-filter vacuum to ensure dust and allergens are captured.
  4. Mop the floor with a neutral pH cleaner, ensuring no residue is left.
  5. Clean the exterior of laundry machines with a disinfectant wipe, paying special attention to control panels and handles.
  6. Empty rubbish bins, replace liners, and sanitise the bin interior and exterior.
  7. Clean sinks and taps with a non-abrasive cleaner, ensuring all soap scum and stains are removed.
  8. Check air vents and filters, clean with a damp cloth, and ensure they are free from dust and debris.

Equipment

  • Microfibre cloths
  • HEPA-filter vacuum
  • Mop and bucket
  • Neutral pH floor cleaner
  • Sanitiser spray
  • Disinfectant wipes
  • Rubbish bin liners
  • Non-abrasive cleaner

Quality Criteria

Performance Level Criteria
Excellent All surfaces are visibly clean and free from dust and stains; no odours present; high-touch surfaces are sanitised and dry; floors are spotless with no residue; rubbish bins are empty and sanitised; air vents are clean and unobstructed.
Good Surfaces are mostly clean with minor dust; no strong odours; high-touch surfaces are sanitised; floors are clean with minimal residue; rubbish bins are empty; air vents have minor dust.
Pass Surfaces have some dust; mild odours present; high-touch surfaces are mostly sanitised; floors have some residue; rubbish bins are not overflowing; air vents have visible dust.
Fail Surfaces are dusty and stained; strong odours present; high-touch surfaces are not sanitised; floors are dirty with visible residue; rubbish bins are overflowing; air vents are clogged with dust.

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