The study was conducted in two phase. In phase I, workplace safety accidents were investigated that happened from 2004 to 2008 in 52 medium-sized contract managed foodservice companies located in Seoul. In phase II, a survey was conducted to examine the cuisine employees` awareness of workplace safety. The survey was administered to the same foodservice management companies from April 12 to April 20, 2009. The final response rate was 84% (N=336), and the data were analyzed using SPSS Windows (ver. 12.0). The analysis showed that more accidents occurred in the age groups of 51~60 and 41~50 and among women. Forty-four percents of the accidents were reported by the employees who had been engaged in foodservice for 1~4 years. The majority of the safety accidents occurred in May~June of the year and the injuries were related to the `hands and arms`. Approximately 38.5% of the injuries happened during `movement and transportation`. More than half of the accidents were not managed as `industrial accidents`. By type of injuries, 28.6% of the accidents were `fractures`. In terms of the companies` actions, 44% of the accidents were dealt by companies` paying medical bills. The results of this study could be useful to develop evaluation indicators for safety education programs, decrease cuisine employees` safety accidents, protect assets, and prevent various worker and industrial accidents to create a pleasant work environment.