Food safety is a growing global public health concern, with millions of people becoming ill and thousands dying annually because of the consumption of contaminated food. These incidents also lead to significant economic losses in food-related industries, including tourism and catering. This systematic review aimed to identify key risk factors associated with food contamination and assess the effectiveness of training and educational interventions targeting food handlers in various settings, such as restaurants, hospitals, universities, hotels, households, street food stalls, and food production facilities. This review analyzed 31 peer-reviewed studies published between 2019 and 2024 that evaluated changes in food handlers’ knowledge, attitudes, and practices (KAPs) following food safety interventions. The findings revealed that while most interventions resulted in improved knowledge, positive changes in attitudes and practices were not always guaranteed. Common risk factors include limited food safety knowledge, poor hygiene practices, lack of handwashing, improper use of uniforms and accessories, and inadequate thawing techniques. These findings underscore the importance of ongoing monitoring and supervision to ensure sustained improvements in food safety behavior. This review contributes to the field by offering evidence-based insights for designing future training programs and practical guidelines to enhance food safety compliance in both industrial food production and small- to medium-sized enterprises.