Today’s greatest demand and challenge worldwide is the efficiency to continuously provide safe foods, products, and services for customer satisfaction and applicable legislative and statutory standards. An organization’s strategic choice to implement a food safety management system (FSMS) can help it perform better overall regarding food safety. Hazard analysis and critical control point (HACCP) and quality management systems comprising quality assurance and control ensure safe food consumption. HACCP monitors and addresses possible hazards at all stages of the manufacturing process. The urgent need to stop the adulteration of food and dairy products may be mitigated by introducing advanced detecting techniques. This paper focuses on the sustainability, safety, assurance, and quality improvement of food products by physicochemical, analytical, and molecular tools. Recent technologies like computational tools, spectrometry-based lipidomics, ultrasonics, ultraviolet radiation, pulse electric field-based technology, and flexible sensing technology for high-precision sensing will be reviewed.