Food safety hazards pose significant risks to respiratory health via diverse pathophysiological mechanisms. This comprehensive review examined the epidemiology, clinical manifestations, and preventive strategies of food-induced respiratory disorders. Food allergens can trigger IgE-mediated reactions ranging from mild rhinitis to life-threatening anaphylaxis, with an increasing prevalence in recent decades. Sulfites and artificial food coloring have been linked to asthma exacerbations and other respiratory symptoms in susceptible individuals. Occupational exposure in the food industry, including baker’s asthma, flavoring-related bronchiolitis obliterans, and organic dust toxic syndrome, contributes to substantial respiratory morbidity. Mycotoxins and heavy metals can induce pulmonary inflammation, oxidative stress, and impaired lung function via ingestion or inhalation. Clinical management approaches include comprehensive diagnostic evaluation, allergen avoidance, and the acute treatment of severe reactions. Occupational interventions prioritize exposure reduction through engineering controls, administrative measures, and personal protective equipment. Regulatory frameworks address food-allergen labeling, additive safety, and workplace health standards. Future research should elucidate the mechanisms of non-IgE-mediated reactions, assess the long-term respiratory effects of novel food technologies, and optimize preventive strategies to safeguard public health.