Foodborne spore-forming bacteria represent a significant challenge within the food production chain due to their widespread occurrence and resistance to various processing methods. In addition to their role in food spoilage, these bacteria exhibit pathogenic properties, posing risks to public health. A comprehensive understanding of the impact of unit operations along the food production continuum, from farm or field to fork, is essential for ensuring both the safety and quality of food products. This chapter explores the factors influencing the growth, inactivation, and persistence of these bacteria, as well as the challenges and opportunities for their control. The discussion encompasses preventive measures, control strategies at the farm and field levels, and processing operations, including both thermal and non-thermal methods. Post-processing controls, such as storage and distribution practices, are also addressed. Furthermore, consumer behavior, education, and lessons learned from past outbreaks and product recalls contribute to a broader understanding of how to manage spore-forming bacteria within the food production chain. By assessing and quantifying the effects of each processing step, it becomes possible to implement effective control measures, thereby ensuring microbiological safety and enhancing the quality of food products.