Heavy metals such as Arsenic, Lead, Mercury, and Cadmium pose substantial food safety risks due to their toxicity and bioaccumulative properties, which can result in adverse health effects. While these contaminants occur naturally in the environment, anthropogenic causes like industrial pollution, agricultural activities, and food processing practices can exacerbate their presence within the food system. The session will examine primary heavy metals of concern, pathways through which they enter the food supply, and the associated health risks, with emphasis on vulnerable populations. It will also provide a comprehensive overview of current and emerging regulatory guidance, including Codex standards, FDA requirements, and EU regulations. Additionally, it will cover modern analytical detection techniques and highlight targeted prevention strategies that can be applied to reduce dietary exposure. Understanding and addressing heavy metal contamination is essential for strengthening food safety systems and protecting public health.