To investigate the residue levels of semicarbazide (SEM) in baked foods and assess the dietary exposure and health risk for Shaanxi residents. Methods A total of 160 representative baked foods were collected and determinied with liquid chromatography-electrospray tandem mass spectrometry. The margin of exposure (MOE) method was used to assess the risk of SEM intake from baked foods for Shaanxi residents. Results The average detection rate of SEM in baked foods was 56.3%(90/160) and the highest residue level was 2 364.0 μg/kg. Bread had the highest detection rate of 80.2%(69/86). On the average consumption of baked foods and the content level of SEM, the exposurel of men from different age groupsranged from 0.043 to 0.270 μg/kg BW, and the MOE ranged from 92 734 up to 582 065. The exposure of women from different age groups ranged from 0.045 to 0.232 μg/kg BW, and the MOE ranged from 107 542 to 551 345. At the highest content level of SEM, the MOE of male and femal adults was 68 228 and 64 627, respectively. Conclusion The contamination of SEM in baked foods was quite common but it may cause little health risk for human body.