TFM Temperature Control and Food Storage 2

Question 1

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

Accepted Answer

165°F for 15 seconds

Answer

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

Question 2

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

Accepted Answer

155°F for 15 seconds

Answer

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

Question 3

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

Accepted Answer

145°F for 15 seconds

Answer

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

Question 4

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

Accepted Answer

165°F within 2 hours

Answer

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

Question 5

What is the minimum internal cooking temperature for fish?

Accepted Answer

145°F for 15 seconds

Answer

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

TFM - Texas Food Manager Practice Test