In large-scale food processing, food may be handled by many individuals, thereby there is an increase in the chances of food contamination due to abused handling. This study pointed to assess the food handlers' attitudes, knowledge, and practices towards food safety in three fish cold-smoking plants in the Sharqiyah Government. The swabbing technique and bacterial analysis of processing plant surfaces monitored sanitary conditions. Then, acidified sodium chlorite-ASC- was used as an antimicrobial compound at concentrations of 500 and 1000 ppm to reduce bacterial contamination on the surfaces of cold-smoked fish. Along with the rapid screening of food-contact surfaces hygiene after the spray of ASC at concentrations of 500, 1000, and 1500 ppm using ATP-monitoring swabs. The yes-no questions surveys were conducted through face-to-face interviews with food handlers. The significantly low level of knowledge presented in this study suggests the inadequacy of the food safety training programs among food handlers. Good attitudes and practices of workers in smoked fish plants reflected the safety of the final product. The total aerobic plate count (APC) and halophilic bacterial counts of the smoked fish were 4.17± 0.42 and 3.01± 0.71 log CFU/g, respectively. The obtained microbial results were less than the levels allowed by the Egyptian standardization in concerns. In addition, the smoked fish was free from Staphylococcus aureus and Listeria. Surfaces might suggest the presence of insufficient cleaning during processing. The best reduction in APC at food contact surfaces was associated with the concentration of 1500 ppm ASC, compared to 500 and 1000 ppm concentrations. When ASC was applied directly to cold smoked fish, it reduced the APC from 4.95 CFU/g (control) to 4.34 and 4.04 logs CFU/g for 500 and 1000 ppm concentrations, respectively, without significant differences. Good knowledge of workers and adequate cleaning procedures with the application of ASC (500, 1000 and 1500 ppm) on food contact surfaces and up to 1000 ppm on smoked fish are needed to improve food safety in cold-smoking fish plants.