Sanitation is the modification of the environment in such a way that human health and well-being is maximized. It is the prevention, inhibition, and destruction of microorganisms, unwanted chemical compounds, and unwanted physical adulterants in the final food product for consumption. Good sanitation occurs by:

• Prevention of infiltration of unwanted items into the raw material
• Elimination or control of sources of the unwanted items from the process
• Easy and proper cleaning of equipment and surfaces in the process environment
• Sanitization of equipment and surfaces
• Preparation and rinsing, as appropriate, before operation to eliminate the sanitizer as a contaminant in the food.

Therefore, the audit will include observation of preventive measures, facility maintenance and layout, employee and laundry hygiene, cleaning procedures, sanitizing procedures, and applicable rinsing procedures.

Sanitation can be broken down into levels:

1. Prevention of contaminants in the process by having a certified supplier that supplies a low filth, pest, and microbial load raw ingredient, an air filtration system countercurrent to stages of the process (end to start), an employee hygiene program, good facility design and maintenance, and a good SSOP, GMP/prerequisite program(s), and HACCP program.
2. Cleaning procedures that remove soil and microorganisms effectively from all surfaces. This entails a rinse, use of the right cleaning compound(s) at the right temperature and concentration (given the equipment, food material, and process) and, if appropriate, another rinse.
3. Sanitizing procedure should effectively destroy all pathogens from all product contact surfaces. This entails the use of the proper sanitizer (given the equipment, food material, and process) at the right concentration, temperature, pH, and dwell time.
4. Rinsing the sanitizer from surfaces so it doesn't adulterate the food. Some sanitizers break down into inert compounds that don't affect the food so no rinse is not necessary.

Unsanitary conditions result in added costs that are passed on to the consumer. Added costs can be caused by loss of food due to shorter shelf-life and spoilage, medical bills of consumers getting sick, legal costs due to illness, and loss of revenue due to decreased consumer confidence in the product. IEH can act as a third party sanitation auditor for the complete food chain including producer, processor, supplier, retailer, and food service establishment.

Types of sanitation audits that may be conducted include:

1. Facility and Process Sanitation Audit to assist in identifying areas of sanitation that need support or optimization. This can stand alone with primary focus on plant hygiene or be part of an extensive Food Establishment Inspection audit to prepare the company for future FDA or USDA audits. For a facility being converted for food production, this could be especially useful to support the Permit to Operate.
2. Food Handling Sanitation Audit
3. Employee Hygiene Audit