The research aims at evaluating the food safety knowledge, attitudes and practices (KAP) of kitchen staff in economy hotels in Cairo and Giza governorates. This is to identify the weak points in food safety KAP of kitchen staff and propose the development plan. Food safety evaluation is applied in 12 economy hotels as a field survey sample representing 20% of total economy hotels in Cairo and Giza. The research utilizes three analytical tools: interview with the executive chef of each hotel, food safety checklist in kitchen area and food safety test to 3 chefs per each hotel. Sample selection considers variation in geographical distribution and hotel classification. Findings clarify that the overall evaluation of food safety KAP of kitchen staff is poor. The weaknesses are focused on incorrect food storage, improper thawing processes, mishandling of uncooked food and inappropriate preservation of hot and cold food temperature. The research recommends the development of food safety academic curricula with additional practical test. It also proposes the arrangement of food safety seminars by concerned ministries. Finally, it suggests the necessity of creating a food safety operational standards and instruction guide in economy hotels.