Although the risk of transmission the novel coronavirus from food and food package is very low, the COVID-19 positive cases have raised in food processing, manufacturing and agriculture workplaces. That is possibly due to improper complying with the global precautionary measures decelerated by global authorities. Therefore, this study aimed to evaluate the adherence of food establishments in Muscat Governorate, the Sultanate of Oman, to the recommended food safety precautionary measures and to investigate the change imposed by the pandemic. The data was collected from October to December 2020 through face-to-face interview with facility person-in-charge (PIC) and on-site observational inspections. The questionnaire was developed based on COVID-19 international guidelines such as World Health Organization, Food and Drug Administration and Centers for Disease Control and Prevention. The questionnaire consisted of thirty closed-ended and five points Likert scale questions divided into five main sections: Establishment details, symptoms monitoring, personal hygiene, surface cleaning and disinfecting and physical distancing. The on-site observational inspections included activities related to symptoms monitoring, personal hygiene, food contact surface disinfection and physical distancing. A total of 25 first class restaurants, 17 hotel catering and 45 food retailers were included in this study based on COVID-19 risk, which represent 37.7%, 34.7% and 42.1% of total establishments' numbers in Muscat governorate respectively. The study found a lack in adopting Food System Management systems (FSMS) in food retailers (0.0%), restaurants (0.0%), and hotels catering (17.6%). A reduction in customer numbers was found and the highest reduction was found in the hotels caterings (59.6 ± 16.09) followed by restaurants (32.3 ± 37.41) and retailers (29.0 ± 25.98). A lack in hand washing basins was observed in food retailers (46.7%) compared to restaurants (96.0%) and hotels catering (88.2%). No significant change in hand washing stations before and after pandemic. In addition, a lack in cleaning and disinfecting practises of food contact (26.7% and 31.1%) and noncontact (31.1% and 68.9%) surfaces in food retailers before and after pandemic respectively. The results showed that 100% of hotels catering, 96.0% of retailers and 76.0% of restaurants have assessed the staff and customers for COVID-19 symptoms before entering the facility. Fever, dry cough and headache were the most known symptoms among facilities' person-in-charge, while rash on skin and conjunctivitis were least known. The usage of recommended hand sanitizers and V face masks were increased significantly in food retailers, restaurants and hotels catering (p < 0.05) in post COVID-19. The most used social distance measures were floor spacing markers or stickers (88.9%, 84.0% and 11.8%) and barriers between each employee (68.9%, 40.0% and 47.1%) in retailers, restaurants and hotels catering respectively. The overall adherence level of the food establishments toward health and symptoms monitoring, physical distancing and face mask wearing was relatively high. However, the adherence level of food retailers towards surfaces cleaning and disinfection and hand hygiene measures were relatively low. To improve the adherence towards the recommended COVID-19 safety measures, it is vital to follow Good Manufacturing Practices and maintain accessible and fully equipped hand washing basins.