Break rooms are the forgotten hazard zone in most office buildings. We clean break rooms and kitchenettes across Sydney every week, and the pattern is always the same — a shared microwave caked with reheated curry residue, a fridge nobody has taken responsibility for since last quarter, and a sink that doubles as both dish-washing station and coffee-cup graveyard. As dedicated office cleaning specialists, our team applies the same FSANZ-aligned protocols to office break rooms that we use in commercial restaurant kitchens, because the food-safety risks are fundamentally identical even if the setting looks different.
Office break room food-safety grade cleaning showing contamination hotspots, daily and weekly checklists, product selection, and standards comparison
Hi, I'm Suji Siv, the founder, CEO, and Managing Director of Clean Group, bringing over 25 years of leadership and management experience to the company. As the driving force behind Clean Group’s growth, I oversee strategic planning, resource allocation, and operational excellence across all departments. I am deeply involved in team development and performance optimization through regular reviews and hands-on leadership.
