The chapter explores the application of nanotechnology in ensuring food safety in various sectors of the food industry to mitigate microbial contamination and reduce financial losses due to food spoilage. It discusses the antimicrobial activity of nanomaterials (NMs), active packaging, smart packaging, nanosensors, and ways to disinfect surfaces and in production facilities as key elements of the application of nanotechnology in the context of food safety. Nanoemulsions, nanoliposomes, polymer nanoparticles, and nanofibers are highlighted as promising ways of disinfection, offering benefits such as prolonged antimicrobial activity and enhanced efficacy against pathogens. Bacteriophages are indicated as one of the interesting developments in nanotechnology. Regulatory issues and environmental impacts are discussed, highlighting the importance of rigorous surveillance and thorough risk assessment to ensure the safe use of NMs in food production. Public awareness and education are considered key to promoting consumer confidence and informed decision-making regarding nanotechnology in food processing. Despite challenges and limitations, including concerns about nanoparticle migration and potential health risks, ongoing research and development promises to revolutionize food safety practices. Future directions include developing characterization techniques, improving regulatory frameworks, and fostering collaboration between industry stakeholders and regulators to realize the full potential of nanotechnology in ensuring food safety and quality throughout the production process.