Ultraviolet (UV) light is an economical non-thermal and non-chemical intervention towards improved hygiene control measures in the food industry. Sanitation, decontamination, disinfection, and oxidation with UV light is a versatile, environmental-friendly process, which can be easily adapted in the food production and storage facilities to reduce their microbial contamination and consequently to improve safety of finished products. This publication is aimed to review current and prospective applications of UV light for air purification, water disinfection, and treatments of non-food contact and food contact surfaces along with the available units and principles of process development. The publication will provide perspective for food manufacturers on utilizing of UV light benefits in their production and storage facilities.