Food packaging has made great progress due to global trends and consumer demands. These advances require the development of packaging materials that can provide a longer shelf life of the packed food, along with monitoring its quality and safety based on international protocols. Nanotechnology can address all these requirements while implementing the principal packaging functions, i.e., containment, preservation, protection, communications, and marketing. In contrast, the unique characteristics of carbon-based nanomaterials to obtain improved food quality and safety have aroused interest in their potential application in the food industry. Carbon-based nanomaterials offer the prospects for finding solutions to the long-standing challenges in the food industry to maintain food quality, assess food safety, improve mechanical, antimicrobial, and barrier properties, extend the shelf life, and monitor food condition during transportation and storage. This chapter focuses on recent developments/investigations in carbon-based nanomaterials for food safety and packaging applications. The characteristic features of nano-materials impacting food products and their packaging are discussed. Risk assessment of the consumer safety issues and possible environmental and public health concerns of carbon-based nanomaterial applications in food disciplines are also summarized. It concludes with an outlook of challenges and future perspectives of carbon-based nanomaterials in the food safety sector.