This document discusses cleaning and sanitizing procedures in food establishments. It defines cleaning as removing soil and sanitizing as reducing microorganisms to safe levels. It identifies various cleaning methods like soaking, spraying, and CIP systems. Factors that affect cleaning efficiency are identified as type of soil, water quality, detergent, temperature, time, and concentration. Heat and chemical sanitizers are discussed, with heat sanitization using high temperatures and chemical sanitization involving immersing or spraying surfaces. Key factors that impact chemical sanitizers are also outlined.