Food contamination can occur due to various factors, including the presence of residues from agrochemicals, toxins from microorganisms, and unintended leaching of packaging components into food. Numerous food contaminants are carcinogenic, mutagenic, and toxicogenic, found in low concentrations, requiring selective detection methods. Fluorescence spectroscopy enables rapid, non-destructive and sensitive determination of contaminants in food samples. The advanced chemometric methods improve the accuracy of the obtained spectral results. This book chapter reviews the potential use of fluorescence spectroscopy for screening contaminants in various food products. The fluorescence spectroscopy based methods used for the detection of contaminants in crop seeds, meat, fish and milk products, beverages, etc. are presented. The advantages and drawbacks of the methods are designated. It also discusses how fluorescence spectroscopy can be utilized for in-line, on-line, and at-line analysis in industrial-scale process control. By integrating fluorescence spectroscopy into industrial processes, continuous monitoring and detection of changes, contaminants and process performance indicators can be achieved, enhancing food safety.