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Snack food in schools is very risky for biological or chemical contamination that is detrimental to health. During the break time of 20 students at Surabaya Elementary School there were 100% of students choosing to consume snacks with striking red sauce, without packaging and colorful drinks. This can cause disease due to consumption of contaminated food, namely food borne disease (FBD). The research method Quasy Experimental Design with Non Equivalent Control Group Design. The population was 43 children, a sample of 38 children with purposive sampling technique. The results of the study before and after treatment showed 47.4% lack of knowledge to be good at 57.9%, negative attitude 57.9% to be positive 78.9%, less practice 73.3% to be good at 10.5% and enough 76.8% %. Wilcoxon Sign Rank Test results obtained knowledge (p = 0,000), attitude (p = 0.008), practice (p = 0.025). Mann Whitney U Test results obtained knowledge (p = 0.001), attitude (p = 0.022), practice (p = 0.780). It could be concluded that there was an influence of the CFIM approach on the selection of healthy snacks on FBD prevention behavior in school-age children in Surabaya.