Predictive microbiology models are powerful tools that allow the estimation of the microbial response in foods during the manufacturing process and storage. Before applying a predictive model, it must first be evaluated to determine the reliability of the predictions for the food under study. To do this, the models must be subjected to a process that may include calibration and validation in real foodstuffs. This chapter illustrates the process followed to carry out an industrial predictive microbiology study, with special emphasis on the model calibration stage, using the growth of the foodborne pathogen Staphylococcus aureus during the shelf life of a traditional raw-cured meat product (fuet) as a case study.