Abstract: In recent years, the roasted seeds and nuts industry has developed rapidly, while food safety issues have also occurred frequently, making food safety risks impossible to ignore. This study utilizes the supervision and sampling inspection information on roasted seeds and nuts published by the State Administration for Market Regulation from 2020 to 2024 to analyze the food safety status of these products over the past five years. The results indicate that the primary categories of unqualified roasted seeds and nuts are sunflower seeds, legumes and peanuts, with the main unqualified issues being quality indicators, microbial contamination, and food additives. The main risk factors for the quality and safety of roasted seeds and nuts have been sorted out, including excessive peroxide value and acid value caused by improper control of processing techniques, temperature and humidity during storage and transportation and other conditions, microbial and mycotoxin contamination during raw material harvesting and production processing, and the over-range and over-limit use of food additives. These risks run through the entire process from harvesting, processing to storage and transportation, with complex and interrelated causes. To address the above risks, this study proposes systematic control measures from the perspective of whole-process prevention and control: strengthening source control in raw materials; strictly controlling key process points and hygiene system in production; monitoring the storage and transportation environment conditions, and establishing a traceability system in storage and transportation; carrying out special rectification and promoting digital intelligent supervision in regulation, while building a social co-governance system. This study aims to provide theoretical reference and practical basis for nut products enterprises to improve internal quality control and for regulatory authorities to develop precise and efficient regulatory strategies, in order to jointly ensure the production safety of roasted seeds and nuts and promote healthy industry development.