Background: Bread is an important staple food that does not require further processing before consumption. It is produced in various forms and eaten in homes, restaurant and hotels in Ethiopia. . Food safety related problems of foods do exist in many places around the world especially in the developing countries like Ethiopia. Food handlers play critical role in maintaining food safety in the bread production. Due to that knowing the states of food handlers in KAP in this industry is help to do the next to maintain the guarantee of safe food for the consumers. Objective: To determine the knowledge level of food handlers in Akaki Kality and Lemi-kura sub-city in bread bakery industries Method: Assessment were conduct in Akaki Kality and Lemi-kura sub-city bread factory food handlers in Addis Ababa town. Which include the personal which have direct contact from the start to final production of bakery process, labours which involve in the packing and selling workers. To determine the sample size necessary for the study, EPI Info software is used to calculate the number of participants required. Result: From two sub city’s 384 food handlers were questioned among this food handlers from knowledge, practise and attitude, based on this range, in regards to the total score of participants about knowledge toward food safety and foodborne illness, have poor knowledge (167,37%), food handlers who have medium knowledge is (107,24.2%) and food handlers who have good knowledge about food safety is (110,24.9), respectively. As for practice towards food safety, workers who have poor Practice (212,48%), and food handlers who have good Practice about food safety is (172,38.9%). Finally, most of the participants showed a relatively equal level of Attitude, workers who have unfavourable (194,43%), and food handlers who have Favourable attitude about food safety is (190,43.0%) This show that regarding of KAP we need to work more to improve the food handlers KAP to sustain the safety as well as the quality of bread industries. Conclusion: The study revealed that majority of food handlers have low knowledge, attitude and practice regarding of food safety. This study shows that it requires a lot of work need to be done that required to maintain the safety as well as the quality of bread which serve to consumer.