Chilling of chicken carcasses properly after slaughter is critical to assure microbial safety. Computer models for simulating chilling can be valuable tools to evaluate adequacy of chilling. An accurate heat and mass transfer model (considering heat conduction and internal moisture diffusion) for predicting commercial immersion chilling of poultry carcasses was developed using multiple software and validated in commercial processing operations. The predicted temperature profiles for validation tests were in agreement with experimental data (overall RMSE value of 2.62 1.91 C). Maximum difference in Salmonella spp. growth with the predicted vs. the observed chilling profiles was less than 0.01 log CFU/g. The model provided accurate predictions using input parameters available to commercial poultry processors such as chiller water temperature and carcass mass. The developed model can be easily integrated with predictive microbial models to evaluate the microbiological safety of poultry carcass chilling processes.