Fusarium head blight (FHB) is one of the most significant fungal diseases affecting wheat worldwide. While the species Fusarium graminearum is often recognized as the primary causal agent of this disease, various species of Fusarium, such as Fusarium culmorum and Fusarium avenaceum, are also involved. The pathogens responsible for this disease produce mycotoxins like deoxynivalenol (DON) and zearalenone (ZEA), which lead to reduced quality and yield of the crop, as well as health risks for humans and animals. This disease causes billions of dollars in losses to wheat production annually. Employing various methods to limit the development of Fusarium head blight and contamination of grains with mycotoxins is a crucial element in sustainable agriculture and safe food production. This article examines the Fusarium species involved in Fusarium head blight and various management strategies for controling this disease and its produced mycotoxins. The strategies implemented include agronomic practices, breeding, chemical methods, and biological control measures applied before harvest, as well as post-harvest strategies involving physical, biological, chemical methods, remote sensing for monitoring, and phenotyping of Fusarium head blight before and after harvest. The importance of each of these methods in enhancing the effectiveness of managing this disease is emphasized