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

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

Can contaminate the food.

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

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

The microbial population changes as a person matures.

On the scalp enhances the growth of Staphylococcus.

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.

Roles of perspiration and sebum in microbial growth.

Transmit pathogens as carriers.

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

One of the keys to foodborne Illness prevention.

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

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

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

Food establishment should set guidelines in observing good hygiene practices.

Can be segnificant source of harmful microorganisms.

CDC

Recommends choosing products that contain ateast 60 percent alcohol.