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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