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The safety of poultry meat, the most affordable of raw meat at this stage, the processing enterprises is ensured by using the concept of risk analysis and definition of critical control points (HACCP or other). At that, special attention should be given to the question of avoiding contamination of poultry meat pathogenic microflora (Salmonella, Listeria monocytogenеs, etc.), the presence of which under certain conditions can become lethal to the consumer. Special attention in this case, as a rule, is given to the processes of the refrigerating the processing of poultry: of cooling and freezing of meat after slaughter.