Food borne illness is a serious and underreported public healthy and financial costs. Internationallly, food borne disease are a major healthy burden leading to high morbidity and mortality. The most common clinical symptoms of food born illnesses are diarrhea, vomiting, abdominal cramps, headache and nausea [1]. The global burden of infectious diarrhea involves 3-5 billion cases and nearly 1.8 million deaths annually, mainly in young children, caused by contaminated food and water. Especially developing countries are more vurnerable to food borne infection and intoxification. The population in developing counties is more prone to suffer from food borne illnesses because of multiple reasons, including lack of access to clean water for food preparation; inappropriate transportation and storage of foods; and lack of awareness regarding safe and hygienic food practices [2]. Moreover, majority of the developing countries have limited capacity to implement rules and regulations regarding food safety. Also, there is lack of effective surveillance and monotoring systems for food borne illness, inspection systems for food safety and educational programms regarding awaress of food hygiene [2]. Food can get comtamination from plant surfaces, animals, water, sewage, air, soil or from food handlers during handling and proccessing. Among the diverse sources of food contamination, food handlers serve as important source of food contamination either as carriers of npathogens or through poor hygienic practices [4]. Several food borne disease outbreaks are associate with poor personal hygiene of people handling foodstaffs. Lack of personal hygiene and environmental sanitation are among the key factors in the transmmission of food borne diseases [5,6], With the increase in urbanization, industrialization and tourism, food and drinking establishments are becoming increasingly popular in both industrialized and developing countries. This needs to ensure hygienic food handling and preparation practices in such public food establishments [7]. Despite of the above fact, there were poor hygienic practices, icrement of street food, inactive food legislation, bioterrorizim, consumer demand, increase subseptabele population, changes in food, increase internation trade, inadequate sanitary facility, improper handling and storage of food and food utensils, poor personal hygiene, improper waste storage and disposal, were the major findings. In addition, hand wash facility availability, having training on food safety, knowledge on food safety and availability of potable water were the main factors. In evidence of this, health and hygiene of food worker is major determinant factors for food safety [8-12]. As a result the objective of this study were to investigate view of the manager, the extent of food safety awareness and basic food safety practices by food handlers in Cafes and Restaurnts of Guder, Ambo, and Ginchi towns.