Abstract: It is important to assess the quality and safety of food products using sensitive, rapid and reliable analysis. Organic fluorescent probes have the advantages of excellent optical properties, easy functionalization, simple operation, high selectivity, and low detection limits. Based on these characteristics, organic fluorescent probes have great potential for rapid detection of food quality. This review describes the characteristics of organic fluorescent probes and their applications in food analysis, such as the detection of metal ions, foodborne bacteria, food additives, pesticide and drug residues, amino acids, and other molecules. Challenges encountered and future trends of organic fluorescent probes in food analysis are also discussed to facilitate practical applications in food safety analysis and quality regulation.