Student name:
Unit: Sanitation
Score:_____ Points possible:20
Period: 1st hr
Standards:
RFBS.01.02.a (CUL) Identify characteristics of major foodborne pathogens, their role in
causing illness, foods involved in outbreaks, and methods of prevention.
RFBS.02 (CUL) Integrate knowledge, skills, practices required for careers in food
science, food technology, dietetics, and nutrition.
RFBS.02.01 (CUL) Evaluate nutrition principles, food plans, preparation techniques and
specialized dietary plans in a variety of settings.
Directions:
Please fully read and answer the following 10 questions to the best of your ability. There are 20
total points possible from 10 different questions in the form of True/False, Multiple choice and
Matching. Good luck!
A. True/False (2 point each)
Please answer the following 2 questions by circling T for true and F for false.
1. The cells of the immune system that provide protection from disease move about the
body in the fluids of the circulatory and lymphatic systems?
a) T
b) F
2. Complex carbohydrates are considered the best nutrient source of fuel for endurance
athletes?
a) T
b) F
3. Salmonella forms spores.
a) T
b) F
4. Biological, chemical and physical hazards, regarding foodborne illnesses, really have no
differences.
a) T
b) F
B. Multiple choice (2 point each)
Please answer the following 4 questions by circling the answer you feel is correct.
5. Which of the following best describes a shared function of the nervous system and the
endocrine system?
a) Regulating growth and development
b) Controlling blood pressure and water balance in the body
Form
a) Bacteria
b) Parasites
c) Viruses