The focus on sanitation has dramatically increased in the food industry post-FSMA. There are new options for decontaminating and this program will discuss options and strategies. We will consider lesser known agents and products in the food industry! Sanitation is key to producing a safe product. COVID-19 has forced the industry to examine best practices and look at new, more effective approaches. We will briefly review common contamination control agents and explore lesser known options. We will discuss strengths, weaknesses, benefits, and limitations of the various agents.