With the development of modern analytic technology, an increasing number of arsenic forms were identified. The toxicity of arsenic was closely related to its chemical form. Determination of total arsenic in food was not enough for food safety analysis, and there was an urgent need to establish appropriate analysis methods for different arsenic forms in food. Consulting relevant literature, arsenic form in food such as seafood, rice, feed, livestock and poultry meat products, edible fungus and commonly used pre-treatment, separation and detection methods was summarized.