Poultry is the most traded meat worldwide, and its consumption has increased almost continuously since 1965. In order to achieve sustainable production, the poultry industry must continue to develop its methods and technologies, and in doing so must take into account the standards of safety required by consumers. This chapter presents a review of safety practices and potential risks associated with chilling and freezing of poultry meat. It covers relevant research on the improvement of poultry safety during chill processing, post-slaughter handling risks and procedures, and the most important poultry pathogens and their control.