Froggy Jumps Older Adult Food SafetyOnline version Test your knowledge of food safety for older adults by susan lee 1 What is NOT a contributor to older adults being MORE susceptible to foodborne illness? a stomach acid increases b immune system weakens c underlying illnesses 2 What is NOT a typical presentation of a foodborne illness? a nausea, vomiting, and diarrhea b feverish with headaches or bodyaches c blurred vision 3 What is the correct concepts and order for basic food safety a cook, cool to room temperature, reheat, then freeze b defrost, drain, separate, and refreeze c clean, separate, cook, and chill 4 What added to a gallon of water makes a kitchen sanitizer? a liquid chlorine bleach - 1 tablespoon b hydrochloric acid - 1 tablespoon c apple cider vinegar - 1 tablespoon 5 Poultry needs to be cooked what safe internal temperature? a 165F b 145F c 180F 6 How do we reheat leftovers safely? a just until it starts spattering in the microwave b hot, just shy of blisters, via finger test c 165F by thermometer 7 How long do fresh eggs stay safe in the fridge? a 2-3 days b 2-3 months c 4-5 weeks 8 How long are leftovers safe in the fridge? a 2-3 days b 2-3 months c till they smell different 9 What gourmet foods are safe for seniors to eat? a quiche b Raw oysters c brie
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