Abstract: This study reports the results of the survey study on acrylamide levels in selected traditional foods and infant powder milk and cereal based foods obtained from the Saudi market. Food samples divided into twelve groups. An LC-MS/MS method for the determination of acrylamide (AA) has been described. The samples were pre-dried, crushed/minced, degreased and mixed with D3 acrylamide internal standard then acrylamide was water extracted at 60°C. The aqueous solution was clean-up using a Carrez-Precipitation followed by centrifugation. The clean-up extract was then analyzed by LC-MS/MS. The method was applicable to detect AA in different food types at concentration of ≅30 μg kg-1. The extraction method was developed to enable detecting of traces of AA. A second sensitive extraction method was followed in order to allow a concentration of AA as low as 1-5 μg kg-1. In general, the acrylamide (AA) level in different food groups were in order, grilled egg-plant>coffee (soluble)>extruded maize>cookies (korse Omer; tweel) and biscuit>extruded maize (cheese) and cookies> French fries>sweet (zalabia)>bread and cooked palm date (Hunaini)>out layer of fried fish>infant powder milk and cereal foods. The highest value of acrylamide (950 μg kg-1) was detected in grilled egg-plant whereas the lowest value was detected in baby powder milk (3.4 μg kg-1). The calculated daily intake amounted to 60 μg AA/person/day which corresponds to 0.86 μg kg-1 b.wt. day-1 (body weight of 70 kg). The average daily AA dietary intake of different infant milk brands, analyzed in the present study, during the first six months of birth amounted to 0.63 μg day-1. This is corresponding to 0.075 μg AA kg-1 b.wt. day-1 (body weight of 8 kg). The outcome of this study has strongly recommended the necessity to conduct a large-scale survey in order to evaluate the levels of acrylamide in traditional foods. Thus, the true risk levels related to AA intake will be accurately estimated.