The frozen food category is rapidly growing in the food industry, encompassing quick-frozen meat, fruits, vegetables, flour, and rice products. However, significant safety risks exist in their production and storage. This chapter examines the safety risks associated with raw materials, processing, storage, and sales. Regarding raw materials, pesticide residues in vegetables and veterinary drug residues in meat pose potential safety hazards, along with toxins and allergens found in wheat, peanuts, and rice. Production processes with inadequate sterilization can lead to microbial residues, while contamination in the processing environment can further compromise microbial safety. Fluctuating temperatures and interruptions in the cold chain during storage can result in microbial growth, spoilage, toxin production, and water re-crystallization, significantly impacting product quality. Additionally, improper thawing methods and temperature fluctuations during sales adversely affect the sensory qualities of the products.