Food processing environments are associated with high nutrient and moisture concentrations, conditions that favor the growth of surface-associated microorganisms and their polymers, known as biofilms. Biofilm bacteria are quite resistant to control strategies and biocides, a feature that contributes to rapid biofilm re-growth. In food processing environments, various spoilage microorganisms often proliferate together as a complex community, within which human pathogens may also take refuge. The possibility of outbreaks of foodborne illness following biofilm-food cross-contamination is a distinct concern, together with the considerable costs associated with food spoilage and biofilm control, emphasizes the ongoing need for the development of effective strategies for biofilm control. This chapter examines: biofilm formation by food spoilage organisms, mechanisms of biofilm antimicrobial resistance, and strategies for biofilm control in food production settings.