The foundational practices of effective cleaning and general sanitation are especially important in successful frozen dessert manufacturing operations. There are few food products that combine the use of a raw agricultural product, extremely complex ingredient requirements, highly complicated manufacturing and packaging equipment, a potential litany of allergens, and a broad profile of unique flavor types. One result of these complexities is the requirement that manufacturing controls, such as the design and implementation of cleaning and sanitation systems, are based on valid approaches that yield verifiable results. This chapter provides some fundamental coverage of general practices related to cleaning and sanitation as well as those practices that are specific to frozen dessert manufacture suitable to inform more tailored content for food safety plans.