The poultry processing environment poses potential physical, chemical, and biological (e.g. pathogenic) risks both to employees within the processing plant and downstream to consumers who purchase products produced in poultry processing facilities. This chapter reviews how safety management and monitoring can be effectively managed using a systematic approach with both facility-tailored and defined program plans. These include Good Manufacturing Practices (GMPs), Sanitation Standard Operating Procedures (SSOPs), and Hazard Analysis and Critical Control Points (HACCP) plans.