Which is more selective against transient microorganisms than it is against the resident flora.

Also affected through lactic acid production from sweat glands, bacterial production of fatty acids, and carbon dioxide diffusion through the skin.

Recommends choosing products that contain ateast 60 percent alcohol.

Used to describe an application of sanitary principles for health preservation.

The number and diversity of the normal microbial flora varies depending on body location.

A person who harbors and discharges pathogens but does not exhibit the disease symptoms.

Can cause foodborne Illness by transferring pathogenic microorganisms to the food that they touch.

Refers to overall maintenance and cleanliness of ones body and clothing, thus, promotion overall health and well-being.

Roles of perspiration and sebum in microbial growth.

Should be maintained including bathing or showering before work and keeping the hair clean.

One of the keys to foodborne Illness prevention.

Dirty cloths may harbor pathogens and may give customers a bad impression.

Food establishment should set guidelines in observing good hygiene practices.

The microbial population changes as a person matures.

CDC

Can contaminate the food.

On the scalp enhances the growth of Staphylococcus.

Can be segnificant source of harmful microorganisms.

Transmit pathogens as carriers.

Practice GPH should be observed at all times during flow of food.