This study explores food safety measures in workers' living compounds, focusing on the entire food handling process from receiving, inspecting, storing, preparing, cooking, and presenting food. The research emphasizes the implementation of food safety protocols at each stage, using a case study approach at project sites. Employing both qualitative and quantitative methods, data was collected through questionnaires and interviews with workers in onsite canteens. Findings indicate that while most food safety protocols are followed during food handling, significant issues were identified in storage practices, leading to a higher risk of contamination. These issues are often due to site conditions and resource limitations. Practical implications of the study highlight the need for improved storage solutions and ongoing training for food handlers to enhance overall food safety. By addressing these challenges, project sites can better protect workers from foodborne illnesses and improve health outcomes. However, the study's limitations include its focus on a single company and geographical area, which may affect the generalizability of the findings. Future research should consider a broader range of companies and locations to validate these results and provide more comprehensive recommendations. This research underscores the importance of rigorous food safety protocols in maintaining health and productivity in workers' living compounds.