Practice Test GeeksTFM - Texas Food Manager Practice Test
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Temperature Control and Food Storage Flashcards

7 cards from real TFM practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 7 Temperature Control and Food Storage flashcards as text

  1. What is the minimum internal cooking temperature for poultry such as chicken and turkey?

    Answer: 165°F for 15 seconds

    Poultry must reach 165°F for 15 seconds to destroy Salmonella and other pathogens commonly associated with it.

  2. What is the minimum internal cooking temperature required for ground beef?

    Answer: 155°F for 15 seconds

    Ground beef must reach 155°F for 15 seconds because grinding distributes surface pathogens throughout the meat.

  3. What is the minimum internal cooking temperature for whole muscle beef steaks?

    Answer: 145°F for 15 seconds

    Whole muscle beef steaks can be safely cooked to 145°F for 15 seconds because pathogens are primarily found on the exterior surface.

  4. When reheating TCS food for hot holding, what minimum temperature must it reach and within what time frame?

    Answer: 165°F within 2 hours

    TCS food must be reheated to 165°F within 2 hours before being placed into hot holding equipment for service.

  5. What is the minimum internal cooking temperature for fish?

    Answer: 145°F for 15 seconds

    Fish must reach an internal temperature of 145°F for 15 seconds to kill pathogens and ensure it is safe to eat.

  6. A cook is scrambling eggs to serve immediately to a customer. What minimum internal temperature must the eggs reach?

    Answer: 145°F for 15 seconds

    Eggs cooked for immediate service must reach 145°F for 15 seconds, while eggs prepared in advance for buffets require 155°F.

  7. A food manager checks the temperature of a roasted chicken breast and gets a reading of 158°F. What should the manager do?

    Answer: Continue cooking until it reaches 165°F

    Poultry must reach 165°F for 15 seconds, so 158°F is insufficient and the chicken must continue cooking.

How this page was made: written with AI tools and published by Nathan Beja, founder of Practice Test Geeks, who is responsible for its content. Exam facts are checked against the official sources listed below. Not reviewed by a subject-matter expert. Editorial policy

Sources & references

Exam facts on this page (fees, format, dates, passing scores) are checked against these official sources; the date is our last check. Editorial policy

  1. dshs.texas.gov — Test delivery, score validity · verified Oct 2026
  2. servsafe.com — Passing score, renewal, score release, time limit · verified Oct 2026