In recent years, the impact of food on human health has become a central focus, prompting global discussions on the substances and contaminants found in staple foods. Acrylamide (AA), a chemical initially known for its industrial applications, has emerged as a significant food safety concern. Its widespread presence in various food items has raised alarms within the scientific community and regulatory bodies worldwide. AA’s common occurrence in our diet, coupled with its neurotoxic effects on humans and carcinogenic properties in laboratory animals, underscores the urgent need to assess its potential health risks. This chapter provides a comprehensive examination of AA as a food contaminant, exploring its environmental presence, formation in food, and associated health risks. By highlighting the hidden dangers of AA contamination, this chapter aims to contribute to the ongoing discourse on food safety, equipping consumers and policymakers with the knowledge to make informed dietary decisions.