الفهرس 
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Abstract
In large-scale food processing, food may be handled by many individuals, so there is an increased chance of food contamination due to abused handling. Consequently, the purpose of this study was to assess the knowledge, attitudes, and practices of food handlers at three fish cold-smoking facilities under the Sharqiyah Government. By using a swabbing approach and evaluating the surfaces of the processing plants for microorganisms, sanitary conditions were kept track of. Then, an antibacterial substance called acidified sodium chlorite (ASC) was used to minimize bacterial contamination on the surfaces of cold-smoked heing. In addition to the quick inspection of the cleanliness of surfaces in contact with food following the application of ASC at concentrations of 500, 1000, and 1500 ppm utilizing ATP-monitoring swabs. Food handlers were interviewed face-to-face for the yes-no questions survey. Findings showed that food handlers had considerable lower-level knowledge, which points to the ineffectiveness of food safety training programmers. The safety of the finished product is reflected in the positive attitudes and behaviors of workers at smoked fish factories. There were 4.17±0.42 logs CFU/g of total aerobic bacteria (APC) in the smoked fish. The microbiological readings were nevertheless within the limits permitted by Egyptian standards (2005), raising some issues.