This descriptive and experimental study was conducted between September and November 2019 in in Khartoum State, Sudan with the objective of evaluating food safety management systems (FSMS) in hotels' restaurants using risk-based inspection. Cooked meat was taken as an example for the final products to evaluate the bacterial load in food. The risk factors encountered in the operational process steps for final meals preparation in the restaurants were investigated using a checklist, direct observations and microbial testing. The results of the study revealed that the evaluation of operational process steps showed that three quarters (3, 75%) of hotels' restaurants received raw meat from reliable sources and stored it at an appropriate temperature (adequate cooling). On the other hand, cooking, cold storage and reheating process steps were found adequate in only one quarter (1, 25%) in the investigated restaurants. The mean total bacteria count (TBC) in cooked meat was found to be 2.576 X 105, 2.866 X 105, 3.432 X 105 and 3.272105 in hotels A, B, C, and D, respectively with highly significant difference between the standard mean and the mean of TBC, with p≤0. 05. This mean TBC reported in this study was found higher than the permissible limits used in this study. The results of the total coliform counts (TCC) in the four restaurants were 2.5X103, 1.112X103, 2.3 X103 and 1.123X103 in hotels A, B, C, and D, respectively. While there was highly significant difference between the TCC in the four restaurants and the standard permissible limits of total bacteria count, also there was significant differences in the TCC between the four restaurants with p ≤0. 05. This mean TCC reported in this study was found higher than the permissible limits used in this study. The relative risk estimate of operational process steps such as unapproved source, improperly received and stored ingredients and inadequate preparation of food were estimated at almost five times more than when they