Background: Understanding the proper eating behavior and its impact on human health, is an important step to improve dietary pattern and having an adequate, balanced and diverse diet. The purpose of this study was to determine the knowledge, attitude and practice of health care workers in safeand proper methods of cooking and consumption of food.Methods: This cross-sectional study was performed on Family Health and Midwifery staff working in health centers in the city of falavarjan. Data on the subject was collected by means of the pilot questionnaire included demographic information, knowledge, attitude and practice by self-assessment method and were analyzed with software spss16.Results: The study population was 19.7% male and 89.3% female. The mean age was 35 ± 6.3 years, the years of education15±2 years and occupation of all the employees was non-managerial.17% believed that proper food is the one that complies with the requirements of the body and its contamination is not important.90% believed that the first step in food hygiene is food safety and having high-quality food is the next stage.77% of participants did not believe in the influence of nutritional value of the food on the cooking method of steaming.96.7% believed that frying food in a long time is a bad habit, and 95% believed that the healthiest cooking method cooking methods is steaming. However, 49% of participants knew that steamed vegetables for cooking in addition to meat and poultry is also a good way.78.8% were aware of the improperness of the barbecue on charcoal for cooking, not a suitable method. And 52.5% before grilling meat, it’s time to put the sauce has reduced temperatures during grilling.62% were prepared by indirect heat grilling, and 42.6% of lean meats for grilling used and arranged amidst the tail.65.6% of employees surveyed, plasma from the exit of frozen meat poured out.95% of staff, time to buy milk fat percentage were considered.95% of people, when they buy milk considering to its fat content, and 13% were aware of the harmful effects of high-fat dairy products, but it ate.64.4% were aware of boiled milk in the refrigerator storage time.Conclusions: Prediction of the performance-oriented training programs in modifying attitudes and practices of healthcare workers to provide, maintain and improve their health is essential.