Cleaning & Hygiene
The Career Nobody Told You About!
The cleaning industry has spent years building structured career pathways, professional standards and real progression routes. The problem is, it has barely told anyone.
In 2019, Corey Watts turned up for his first shift as a cleaning operative at one of our stadiums and got on with the job. He didn’t know it then, but that job would eventually take him to Australia.
Seven years later, he’s a People & Safety Coordinator at CleanEvent Services, overseeing compliance, health and safety, and workforce development across some of the country’s most demanding venues. The stadium shift is still in his history. It’s a foundation now, not a ceiling.
That distinction is everything. And our industry has been far too slow to make it.
The Perception Problem
For decades, cleaning has been framed as a transient occupation - something you do between other things, or when nothing else materialises. Anyone inside the sector knows that’s never been accurate. But perception shapes where people look for work, how long they stay, and whether employers invest in them. For too long, we let a damaging story go largely unanswered. That’s beginning to change. Not through rebranding, but through evidence.
28 fmuk
At CleanEvent, we built our business on stadium and live events work - environments where cleaning is time- critical, visible and operationally essential, not background activity. We’ve since expanded into other sites such as technical colleges, public institutions and commercial kitchens, each setting running on the same framework: trained people, clear standards and visible accountability.
It’s not an image exercise. It’s what happens when you treat cleaning as a profession.
What Professional Standards Actually Make Possible Ask Alfie Hennessey what changed his career and he doesn’t point to a single moment. points
He to exposure.
Starting as a general cleaner
at Anfield, he
moved through pre- and post-event cleans, into
supervision,
then across venues and eventually into CleanKitchen,
our
specialist commercial kitchen division. “Every
day is different,” he says. “I’m always travelling to new venues and learning new things.”
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