Food safety has garnered global attention, necessitating advanced methods for the quick and accurate detection of contaminants. Sensors, notable for their ease of use, high sensitivity, and fast analysis, are prominent. Two-dimensional (2D) nanomaterials have been employed to improve sensor performance. Particularly, black phosphorus (BP) stands out with its multifunctional capabilities, attributed to unique layered structure, ultra-high charge mobility, easy surface functionalization, enhanced optical absorption, and tunable direct bandgap. These characteristics suggest that BP could significantly enhance sensor selectivity, sensitivity, and response speed for contaminant detection. Despite numerous studies on BP-based sensors in food safety, few reviews have been comprehensively summarized. Moreover, challenges in BP's preparation and stability restrict its wider use. This paper reviews recent research on BP's role in food safety, covering preparation, passivation, and applications. Through analysis of challenges and prospects, this review aims to provide insightful guidance for upcoming research in this area.