This study aimed to identify effective washing and sanitation programs to minimize the contamination of cooked rice by B. cereus. As such, the effectiveness of five sanitizers, including QAC, alcohol, chlorine, CaO, and $H_2O_2$, was evaluated in relation to the survivability of B. cereus spores in cooked rice and resulting sensory properties of the rice. The water-treated cooked rice showed remaining B. cereus spores at 1.09 $log_{10}CFU/g$. In contrast, treatment with the minimum inhibitory concentrations of the sanitizers, such as 200 ppm of QAC, 50% of alcohol, 100 ppm of chlorine, 650 ppm of CaO, and 500 ppm of $H_2O_2$, destroyed all the spores in the cooked rice below a non-detection limit (ND< 0.15 CFU/g). The sensory properties of the sanitizer-treated (1,000 ppm of $H_2O_2$, 100 ppm of chlorine, and 800 ppm of CaO) cooked rice did not differ significantly from those of the water-treated cooked rice. As a result, 500 ppm of $H_2O_2$, 650 ppm of CaO, and 100 ppm of chlorine were found to effectively eliminate B. cereus spores in rice while cooking.