Cleaning, Sanitising & Maintenance (Show all)

Cleanliness - Are the floors, walls and ceilings maintained in a clean condition?

Guidance		A food business must maintain its premises to a standard of cleanliness where there is no accumulation of: garbage (except in garbage containers); recycled matter (except in containers); food waste; dirt; grease; or other visible matter (see Standard 3.2.2 cl 19 (1) of the Code). Food premises must be kept clean to minimise the likelihood of food becoming contaminated and to discourage pests. It is highly recommended that food businesses have detailed cleaning programs in place to ensure compliance with this requirement. ‘Other visible matter’ refers to other matter that may accumulate within the premises and affect its standard of cleanliness (e.g. mould).
Non-compliance	Minor	Small accumulation of food waste, dirt, grease or other matter on floors, walls or ceilings consistent with the day before trade that can be easily and quickly cleaned. E.g. small amount of flour spilled on the ground in the dry store, frozen peas spilt on the floor on the walk in freezer or loose flaking pastry on the floor under the cooling rack that can be easily cleaned and removed. Accumulation of dust around air conditioning vent in the ceilings of the kitchen and dining area. Excessive amounts of cardboard or packaging wastes being stored on the floor within the premises that can be immediately removed.
	Major	Accumulation and build-up of food waste, dirt, grease or other matter on floors, walls or ceiling consistent with more than 2 days trade. E.g. (1) collection of dropped chips, sliced carrot or onion peel under the preparation benches that has dried out, or build-up of food waste in the corners of the cool room floor; (2) accumulation of food waste, dirt, grease or other matter on floors, walls or ceilings (regardless of age) likely to contaminate food or food contact surfaces; (3) cool room ceiling and fan has a build-up of dust and mould that can be blown over food.
	Critical	Large accumulation of food waste, dirt, grease or other matter on floors, walls or ceilings that is consistent with weeks to months’ worth of build-up. E.g. (1) rear wall of cooking equipment has large build-up or deposits of grease and oil that covers the majority of the wall, or there is visible oil build up, grease and food on the floor, in hard to reach areas under benches and on cooking equipment; (2) accumulation of food waste, dirt, grease or other matter on floors, walls or ceilings (regardless of age) that is highly likely to contaminate food or food contact surfaces; (3) wall surface adjoining preparation bench has a build-up of food debris or mould that may fall onto the preparation bench. Large accumulation of food wastes, dirt grease or other matter (regardless of age) on floors, walls or ceiling where the premises has ongoing issues with pest activity or harbourage within the premises.