ABSTRACT Acrylamide is formed mainly in carbohydrate-rich foods during the Millard reaction between reducing carbohydrates and amino acid . The harmful effects of acrylamide on human health were discovered in 2002 by a group of Swedish researchers. Sixty samples of dried fruits and one hundred and fifty samples of bakery products were collected in different places in Sharkia Governorate, Egypt to investigate the acrylamide and heavy metals content to know the extent to which these foods comply with the terms of food conformity. Data representing the acrylamide content showed a great variation among different types of food samples depending on the chemical composition and processing parameters. The acrylamide values were 645, 1032, 833 and 769 ug/kg for dried peach, dried figs, raisins and dried dates; respectively. Meanwhile, the bakery products (biscuits) had 289 – 333 ug / kg of acrylamide. Some bread samples had a (335 – 340 ug/kg ) of acrylamide . On the other hand, pizza products had the highest value (1123 ug/kg) of acrylamide. Heavy metals ( Lead , Cobalt , Mercury and Nickel) content were below detection limit in all tested samples . Conclusively, the content of acrylamide and heavy metals in the studied samples of bakery products and dried fruits was within the food safe limits compatible with FDA requirements , except for pizza , which had a high level of acrylamide Keywords: Acrylamide; Dried Fruit; Bakery products