Ultraviolet A (UVA) irradiation, with superior penetration capability and enhanced safety, is distinct from conventional UV irradiation and is still in its developmental stage within the food industry. This article comprehensively introduces recent progress and future prospects in the application of UVA irradiation (320–400 nm) in food safety control mainly from two aspects: 1) the inactivation of microorganisms such as bacteria, fungi, and viruses, and 2) the control of chemical hazards including pesticides, mycotoxin, and wastewater. Meanwhile, the challenges and future trends for the application of this technology in food processing. This review aims to provide a theoretical basis for the practical application of UVA irradiation technology in the food industry.