Food safety remains of concern to health workers involved in the recognition, diagnosis and surveillance of foodborne illnesses, and to the food handlers, as it remains to be a major source of morbidity and mortality. Risk prevention associated with foodborne illnesses requires knowledge and awareness regarding personal and food hygiene, and safe practices concerning food handling, preparation and storage. This study aims to evaluate the knowledge and practices among health workers and food handlers, to gain a better understanding of the gaps in knowledge and practice that might result in foodborne illnesses. This cross-sectional study included 100 participants Public Health Specialists and health workers in Food Control Section, Communicable Disease Control Unit, and Health Promotion Specialists working in Ministry of Health, and 100 food handlers. Information concerning demographic data, food safety knowledge and practice were collected using a self-administered questionnaire. 89 health workers had completed the questionnaire, versus 79 from the food handlers’ group. Both health workers and food handlers surveyed, chose correct responses concerning the food microbiology and cross contamination with a percentage ranging from 78.5% to 98.9%. Similar results were found in both groups in relation to food contamination, hygiene, and food handling questions. Both surveyed groups reported high scores concerning personal cleaning and hygiene practices as well as safe food handling practices. The results showed a great level of foodborne disease knowledge among surveyed health workers and food handlers. In addition, the majority of the respondents adhere to appropriate food handling practices.