The problem of food safety is extremely relevant nowadays due to the general characteristics of the modern world, such as environmental pollution and urbanisation. Foods of plant origin, and in particular fresh fruits (FFs), are contaminated before they are offered to consumers or processed into food products. Fresh fruits are classified as low-risk foods (foods with a low risk of foodborne illnesses), as they have a protective cuticle and epidermis on the surface compared to most vegetables. The aim of this paper is to present and analyse the essence of FF safety, factors affecting FF safety, legislation in the field of fresh fruit safety and the indicators that should be analysed for determination of FF safety according to the regulations and research carried out up to this moment.