The research aims to study food safety training programs at in-flight catering. So, the researchers distributed for employees (A number of 405 forms, only 373 forms (92%) were returned and were valid to analysis) and for their supervisors (A number of 110 forms were distributed; only 95 forms (86.36%) were returned and were valid to analysis). However, the research result stated that the trainees' awareness and their understanding for perceived risk of foodborne illness were suitable; but, there was a lack in their commitment to food safety and HACCP practicing. As so, the researchers recommended that all the employees should attain training after starting their work, increasing management commitment to training process and solving any workplace problems which prevent food safety procedures.