2.1. Study place and population: This cross-sectional study was conducted in two renowned baking industries of Dhaka in Bangladesh from August 2018 to December 2018. In total, 318 people were working as permanent workers, and 90 were working as daily basis workers in these industries during the study period. Among them, 160 trained workers and 55 newly appointed un-trained workers took part in this study. From each baking industry, 105and 110 people respectively took part in the study. The study populations were the general floor workers from the production department (n¼151), quality assurance (QA) department (n¼20), maintenance department (n¼13), warehouse and store (n¼16), and human resource management (HRM) department (n¼15). No daily basis workers were mixed up in this survey. The study population was divided into two segments, namely the trained group and the newly appointed untrained group. The newly appointed people were of seven to ten days of employment period in the current industries. The companies have HACCP, HALAL, and ISO 22000: 2005 implemented in their plant.2.2. Characteristics of provided training Every recruited worker in the industry receives food safety training (2days long) within one month- those who have prior food safety training also supposed to join the training session. A trained, certified person conducts this training. Monthly hygiene and sanitation training is com-mon for all floor workers. These kinds of regular basis training are conducted by the quality assurance executives and production executives. Abasic HACCP, SOP, and ISO related training are compulsory for every employee each year that also led by a trained auditor. Moreover, quality circle activity supervised by the QA manager is carried out every month for 2 h participated by all floor workers.2.3. questionnaire self-administrated and structured questionnaire was developed for conducting the study, and two versions (English and Bengali) were pre-pared for convenience. All the respondents participated voluntarily in the ongoing study and sufficient time (60 min) was provided for the completion of the questionnaire. A simple completion instruction was attached to the questionnaire regarding the intention of the study as wellas the instructions on how to fill it. According to the signed consent, theparticipation in this study remained confidential as a consent form was collected with a signature from each respondent before the study. A pilot study was also carried out before the actual work on 30 workers (randomly selected) tofind out the question clarity, time requirements,and consistency. Some minor modifications were carried out after thepilot study. Thefirst part of the questionnaire was prepared to gather the demographic characteristics like age, sex, education, marital status,length, and status of current and previous employment. The second part of the questionnaire was developed to access knowledge, attitude, and practices on the food safety of workers. In the knowledge part of the questionnaire, there was a total of 35 close-ended questions that were again arranged into three more sections, namely: product safety and sanitation (15 questions), general food safety (10 questions), and HACCP(10 questions). On the other hand, the attitude and practices section comprised of 15 questions each. Three possible choice options for answering were provided in knowledge (true, false, don't know), attitude(agree, disagree, not sure), and practices (yes, no, sometimes) section. The answering options were selected as such, which can reduce the possibility of choosing the correct answer by chance. Each correct or desired answer was awarded one point each, and the rest of the responses got no point or zero. The score range was 0–35, 0–15, 0–15 in the knowledge, attitude, and practices part, respectively. The scores were converted to 0 to 100 points. The score above 60% was considered as good score and below that was considered as poor. The total score was calculated by summing up the correct answers. 2.4. Statistical analysis Scores for food safety knowledge, attitude, and self-reported prac-tices were calculated by assigning correct responses. The KAP scoresare presented as mean and standard deviation. Besides, for an easyinterpretation of results, scores of responses are converted into per-centages. The comparison of food safety KAP between the two participating groups and different working departments was also evaluated. An independent sample t-test was used to compare the pa-rameters within the trained and newly appointed untrained groups. Shapiro-Wilk W test was done to check for normal data. The SPSS 20.0statistical package was used for all analyses. A p-value of less than 0.05 considered statistically significant.