Title: Summary
Course: Hygiene and Environmental Health Part 1 - Ethiopia (Full)

In this study session, you have learned that:

1. The aim of food protection is to protect food from all possible sources of contamination at all stages, including storage and preparation.
2. It is essential that all food handlers are aware of the need for good personal hygiene to protect the food from contamination and prevent disease.
3. Food must be stored correctly, in an appropriate space, at the correct temperature and avoiding contact with any source of contamination.
4. Food preservation methods are used to keep foods safe for extended periods of time.
5. Recommended methods for safe food preservation are aimed at preventing contamination, reducing microbial numbers, preventing microbial growth and delaying self-decomposition.
6. There are many different methods of food preservation that can be used for different foods.