Ochratoxin A (OTA) is a potent mycotoxin that poses significant health risks, particularly to the kidneys, and is widely present in agricultural crops and processed foods. The long half-life of OTA (about 35 days) and its high exposure levels make it a major concern for food safety. This review focuses on practical strategies to reduce OTA contamination in food during processing, emphasizing both non-thermal and thermal methods. Non-thermal methods, such as physical separation, cleaning, milling, and fermentation, can reduce OTA levels but may not completely eliminate it. Thermal processing, including roasting, brewing, extrusion, and other high-temperature treatments, is more effective in reducing OTA levels. Roasting, for example, can reduce OTA by up to 90% in coffee beans, while extrusion can achieve up to 87% reduction in oatmeal. Additionally, the addition of baking soda and sugars can enhance the reduction of OTA during processing. These strategies are crucial for ensuring the safety of food products intended for human consumption.Ochratoxin A (OTA) is a potent mycotoxin that poses significant health risks, particularly to the kidneys, and is widely present in agricultural crops and processed foods. The long half-life of OTA (about 35 days) and its high exposure levels make it a major concern for food safety. This review focuses on practical strategies to reduce OTA contamination in food during processing, emphasizing both non-thermal and thermal methods. Non-thermal methods, such as physical separation, cleaning, milling, and fermentation, can reduce OTA levels but may not completely eliminate it. Thermal processing, including roasting, brewing, extrusion, and other high-temperature treatments, is more effective in reducing OTA levels. Roasting, for example, can reduce OTA by up to 90% in coffee beans, while extrusion can achieve up to 87% reduction in oatmeal. Additionally, the addition of baking soda and sugars can enhance the reduction of OTA during processing. These strategies are crucial for ensuring the safety of food products intended for human consumption.