The growing and finishing phase is often seen as the simplest part of the pig production cycle in commercial farms. The target is to have the pigs ready for slaughter at the expected weight and age with the minimum variability on weights and avoiding production tails. This is probably easier said than done and substandard management can result in outbreaks of respiratory or digestive diseases, ulcers, lameness, prolapses, tail biting and other conditions that should be avoided. For finisher pigs, we need to have a clear definition of how herd health is monitored, what are the main factors affecting health and performance and what are the optimal conditions in each case. This chapter does not focus on a particular disease and discusses how to optimise general management of growing finishing pigs to improve the health of the herd.