To set up a classification model for health risks for chemicals in food, and provide references for health risk classification and description.Methods Using risk matrix, literature review combined with expert judgment method, key parameters which affected health risk classification were figured out, and indexes which could be used for quantitative evaluation were then decided. Principle of value assignment for classification was established, and health risk classification matrix model was built up for chemicals. Health risk of iodine which has already been assessed was demonstrated as an example to apply the model. Results Two key parameters of classification named as health hazard and possibility and related indexes were built up. According to risk matrix model, three levels of health risk which was high, medium and low were set up. Case study showed that the model was suited for health risk assessment of chemicals in food. Conclusion Health risk classification model was a simple way to conduct risk assessment of chemicals in food. It could be used for scientific classification and quantification, therefore could be beneficial for description of risk classification, and was helpful for food safety risk management and risk communication.