Last Updated on October 24, 2025 by Hafsa J.

Why Hygiene & Housekeeping Are the Backbone of ISO 22716

Every auditor I’ve met starts a site tour the same way — by looking around. They notice dust before documents. They observe clutter before compliance. And honestly, that makes sense. Hygiene and housekeeping are the most visible signs of how well your GMP system works in real life.

I’ve seen cosmetic manufacturers with strong procedures on paper fail audits simply because workstations weren’t spotless or cleaning logs were missing. The good news? These issues are preventable.

This article walks you through practical hygiene and housekeeping audit tips you can apply right away — to avoid common findings, build consistency, and show auditors your team truly lives GMP every day.

Understanding ISO 22716 Hygiene Requirements

Hygiene under ISO 22716 is more than handwashing and hairnets — it’s about preventing contamination from the moment someone enters the building until the product is sealed.

Auditors expect to see:

• Documented hygiene rules (and proof your team follows them).
• Controlled access to production areas.
• Gowning procedures, handwashing stations, and signage that actually make sense.

In my experience, the strongest systems connect hygiene rules to real risk awareness. When staff understand why removing jewelry or washing hands matters — because it prevents contamination or foreign materials — compliance skyrockets.

Pro tip: Reinforce hygiene during toolbox talks or shift meetings. Five minutes a week can prevent major findings.
Common mistake: Thinking posters on the wall are enough. Auditors will ask for training records — not just visual reminders.

Housekeeping Standards – What Auditors Really Look For

If hygiene is about people, housekeeping is about your environment.

Auditors look for:

• Clean, organized areas free from product residue.
• Clearly labeled cleaning tools (color-coded by zone).
• Waste managed properly — not overflowing bins near production.
• Defined schedules for cleaning each area.

One of my favorite examples is a small skincare brand that attached “Last Cleaned On” tags to each mixing tank. It was simple but effective. When the auditor arrived, the tags spoke for themselves — every task logged, signed, and visible.

Pro tip: Keep evidence of cleaning activities. Photos, checklists, and logs make your audit defense easier.
Common mistake: Mixing up cleaning equipment between areas. Using the same mop in raw-material and finished-product zones is a guaranteed finding.

Designing a Practical Cleaning & Sanitation Program

Every successful cosmetics manufacturer has one thing in common — a clear, structured cleaning program. Here’s how to build yours:

1. Define scope: What gets cleaned, by whom, and how often.
2. Standardize cleaning agents: Specify chemicals, dilution ratios, and safety steps.
3. Assign responsibility: Everyone should know their cleaning zone.
4. Document results: Record every cleaning event, date, and signature.

Pro tip: Use color-coded tools for different areas. Blue for packaging, green for production, red for washrooms — easy to monitor, hard to mix up.
Common mistake: Writing “clean daily” without defining what “daily” means. Be specific — auditors want measurable frequencies.

Auditing Personnel Hygiene & Behavior

Here’s what I tell every client: auditors don’t just audit documents — they observe people.

They’ll watch how staff enter production zones, whether handwashing steps are followed, and if protective clothing is worn correctly. Even small habits, like leaning over open containers, can trigger observations.

Key areas auditors focus on:

• Proper attire (hairnets, gloves, clean lab coats).
• No food, drinks, or personal items in GMP areas.
• Gowning sequence and handwashing technique.
• Visitor hygiene control and gowning policy.

Pro tip: Conduct short “hygiene walk-throughs” monthly. Managers can quietly observe behavior and give instant feedback.
Common mistake: Assuming one-time training lasts forever. Habits fade — refresh training quarterly or after any GMP incident.

Documentation – Proving Your Hygiene & Housekeeping Controls

You can have the cleanest facility in the world, but if it’s not documented, auditors can’t count it.

Make sure you have:

• Cleaning and sanitation logs signed and dated.
• Sanitizer preparation or dilution records.
• Pest-control reports.
• Internal hygiene inspection checklists.

One packaging facility I supported created a single “Hygiene & Housekeeping Binder” organized by area — production, warehouse, lab, and offices. When auditors asked for records, everything was right there. They finished that section of the audit in minutes.

Pro tip: Keep all cleaning and hygiene records in one format. Auditors love consistency.

Common Audit Findings & How to Prevent Them

Here are the hygiene and housekeeping issues I see most often — and how to prevent them:

Common Finding	Why It Happens	How to Prevent It
Unlabeled cleaning tools	Shared use or lack of visual control	Color-code and label every item
Missing cleaning records	Staff forget or skip documentation	Make logs visible and quick to complete
Personal items in GMP areas	Poor discipline or unclear boundaries	Create locker zones before production entry
Dirty or cluttered workstations	No end-of-shift cleaning routine	Assign housekeeping tasks to each team

Pro tip: Add hygiene checkpoints to your internal audit checklist — small issues are easier to catch during routine self-inspections.

Building a Hygiene Culture Beyond Compliance

True cleanliness isn’t about inspection day — it’s about everyday pride.

When leaders set the tone and supervisors model good practices, teams follow naturally. Rewarding tidy workspaces, acknowledging good hygiene habits, or naming “hygiene champions” per department builds ownership.

Pro tip: Use positive reinforcement. Instead of pointing out what’s wrong, highlight areas that consistently pass inspections — it encourages repetition of good habits.

Clean facilities don’t just pass audits. They build trust — with customers, auditors, and your own team.

FAQs – ISO 22716 Hygiene & Housekeeping

Q1: How often should cleaning be verified?
Critical areas — like filling lines or weighing rooms — should be verified daily. Support areas can follow a weekly or monthly schedule depending on risk.

Q2: What’s the difference between cleaning and sanitation?
Cleaning removes visible residue; sanitation reduces microbial contamination. ISO 22716 expects you to do both.

Q3: Can housekeeping be outsourced?
Yes, but only if the provider is trained in GMP, documented, and monitored through supplier audits or contracts.

Cleanliness That Builds Trust

A spotless facility speaks louder than any procedure. Hygiene and housekeeping reflect the discipline, consistency, and care behind your brand.

At QSE Academy, we’ve helped cosmetic manufacturers around the world turn audit stress into audit confidence by mastering the basics — one checklist, one clean workstation, one habit at a time.

Ready to make hygiene your strongest audit section?
[Download the ISO 22716 Hygiene & Housekeeping Checklist] and start your next internal audit with total confidence.