Carbon quantum dots (CQDs) with its stable physical and optical properties have become one of the most studied carbon-based nanomaterials in recent years. The development of sophisticated characterisation tools such as transmission electron microscopy (TEM) and scanning electron microscopy (SEM) along with the successful production of small-scale materials leads to the emergence of nanotechnology and nanomaterials. These CQDs hold a great promise for improving the safety of food and food supply chain by incorporating innovative applications, such as enhanced shelf life, contaminant and pesticide detection, food packaging quality and performance. CQDs exhibit stable physicochemical characteristics along with the superior optical stability, resistance to photobleaching and desired photoluminescence. CQDs are proven perfect raw material for building biosensors in the near future because of its favourable properties, which include facile synthesis, in situ functionalisation and good biocompatibility. Despite having so many advantages, there are still not many researches on CQD exposure to food manufacture and agricultural production-related detection mechanism, making this area vibrant from the perspective of carbon-based nanomaterials. This new technique might require thorough identification and characterisation to incorporate it into the analysis of food quality and other allied sectors, even though a variety of analytical techniques are helpful in the physicochemical characterisation of produced nanomaterials. To advance our understanding of the properties of CQDs that affect the safety of food resulting from its uses in diverse food applications, more toxicity studies of CQDs are required. The present book chapter introduces the synthesis, characteristic properties and different applications of CQDs for the food safety.