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Hygienic practices are requirement for safe food production. Hospitality food production has grown and the need to ensure the safety of produced food is imperative. The research ascertained the socioeconomic characteristics, identify the good hygiene practices and assess the safety of the foods in the study hotels. The research adopted the descriptive and relational study approaches and it was structure into field and laboratory experiments. 92 respondents were selected from six hotels in Abeokuta, Ogun State, Nigeria, questionnaires were administered to them for data collection. 18 food samples were purposively collected and immediately brought to the microbiological laboratory for analysis. Serial dilution of the samples were used and 1ml of each dilution were seeded on Plate Count Agar, Salmonella Shigella Agar, Manitol Salt Agar, Potato Dextrose Agar and MacConkey Agar by spread plate method, the media were incubated at 32oC for 24hrs, and 25oC for 72hrs for the Potato Dextrose Agar.