Heavy metal contamination in food represents a global public health challenge that ranks among the top global food safety concerns. These inorganic contaminants are non-degradable once introduced into the environment, and they tend to bioaccumulate in food webs, ultimately posing a long-term threat to human health. Essential toxic heavy metals (e.g., Pb, Cd, Hg, As) can enter food systems through contaminated soils, irrigation water, industrial wastes and emissions, fertilizers, food processing methods, packaging materials, and transport practices. Long-term consumption has been shown to have effects on the nervous, cardiovascular, and renal systems, as well as on normal human development, and cause several cancers. Many studies are showing that rice, vegetables, seafood, cocoa, spices, and baby food products are key sources of heavy metals. This paper will review the sources of heavy metal contamination, exposure pathways, effects on human health, and the analysis and control measures of heavy metal contamination. Special focus will be given to those sustainable approaches that will control contamination without undermining the goals of global food security and public health.