Pesticides play a crucial role in enhancing crop productivity in agriculture. However, the residues of these pesticides can remain in food materials after harvest, impacting human health, and becoming a significant obstacle in international food trade. The presence and concentration of pesticide residues vary based on factors such as the type of pesticide, the nature of the food, and environmental conditions. In recent years, various processing techniques have emerged as effective tools for reducing or eliminating pesticide residues from food, thereby enhancing food safety. Effective methods include washing with water, soaking in solutions containing substances like chlorine, hydrogen peroxide, or ozone, as well as peeling and trimming the outer portions. Thermal processing techniques such as pasteurization, boiling, and cooking can also degrade pesticides, while preservation methods like drying can increase pesticide content due to concentration effects. Additionally, various instrumental processing techniques, such as UV ultrasound and microwaves, can influence pesticide levels in foods to varying degrees. Many of these decontamination methods can reduce pesticide concentrations below Maximum Residue Limits (MRLs), but their effectiveness depends on factors such as initial pesticide concentration, the type of food, and the specific pesticide used. This chapter compiles a wide range of information from the literature, covering the impact of preparation, processing, handling, and storage on pesticide residues in foods. Additionally, it explores the significance of these processing techniques in remediating pesticide residues, providing insights into their mechanisms, applications, and prospects.