Method for determination of carbendazim residues in fruits, vegetables and cereals was described. The compound was extracted with methanol-hydrochloric acid mixture, and after liquid-liquid partition step with dichlorornethane, was determined by high performance liquid chromatography (HPLC) with column switching and ultraviolet (UV) detection. The average recoveries of carbendazim from fortified sample were from 68.7% ± 4.3% to 92.6% ± 4.5%, the coefficients of variation were from 2.9% to 6.3%, and the limits of quantification at "A = 279 nm were from 0.02 mg/kg to 0.2 mg/kg.