Abstract: Benzoic and sorbic acids and their salts are extensively used in the preservation of foods. Their levels of use in different food products are regulated by national and international regulatory agencies. A GC-MS according to AOAC procedure was applied for the determination of the content levels of benzoic and sorbic acids in a wide range food samples commercially distributed in Riyadh local markets. The results obtained from this study indicated that the levels of benzoic acid were between 2.23 mg kg^-1 in cream caramel to 921 mg kg^-1 in yogurt rice dressing and the levels of sorbic acid were between 0.67 mg kg^-1 in fresh yoghurt to 2275 mg kg^-1 in processed cheese. The sample of processed cheese had sorbic acid in a quantity above the maximum allowable level whereas, none of the rest analyzed samples was found to violate the legal limits. The samples were tested to determined if they were produce in accordance with their label claims. Out of 50 examined samples only 8 samples deviated from their label claims. In addition, the concentration of these food preservatives have been converted into the daily intakes doses based on food consumption date. In except of yogurt rice dressing, it was estimated that the maximum daily intakes of benzoic acid and sorbic acid in analyzed food samples were less than acceptable daily intakes.