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TFM11 – TEXAS FOOD MANAGER CERTIFICATION EXAM Questions with Answers
& Rationales | 2026 Update
Question 1
Which of the following is the temperature range of the
Temperature Danger Zone?
A. 0°F to 32°F
B. 41°F to 135°F
C. 135°F to 165°F
D. 32°F to 41°F
Answer: B
Rationale: The danger zone is 41°F to 135°F where bacteria
grow most rapidly. Cold food must be kept at or below 41°F; hot
food at or above 135°F.
Question 2
How long can potentially hazardous food be left in the
Temperature Danger Zone before it becomes unsafe?
A. 1 hour
B. 2 hours
C. 4 hours
D. 6 hours
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Answer: C
Rationale: The 2-hour/4-hour rule: food can be held for up to 4
hours in the danger zone if not temperature-controlled; after 4
hours it must be discarded. But generally 4 hours maximum.
Question 3
What is the minimum internal cooking temperature for poultry?
A. 135°F
B. 145°F
C. 155°F
D. 165°F
Answer: D
Rationale: Poultry (chicken, turkey) must be cooked to a
minimum internal temperature of 165°F.
Question 4
What is the minimum internal cooking temperature for ground
beef?
A. 135°F
B. 145°F
C. 155°F
D. 165°F
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Answer: C
Rationale: Ground meats, including ground beef, must reach
155°F minimum.
Question 5
What is the minimum internal cooking temperature for whole
cuts of beef, pork, veal, and lamb?
A. 135°F
B. 145°F
C. 155°F
D. 165°F
Answer: B
Rationale: Whole muscle meats require 145°F with a rest time
of 3 minutes.
Question 6
What is the minimum hot-holding temperature for hot foods?
A. 130°F
B. 135°F
C. 140°F
D. 145°F
Answer: B
Rationale: Hot foods must be held at 135°F or above.
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TFM11 – TEXAS FOOD MANAGER CERTIFICATION EXAM Questions with Answers
& Rationales | 2026 Update
Question 1
Which of the following is the temperature range of the
Temperature Danger Zone?
A. 0°F to 32°F
B. 41°F to 135°F
C. 135°F to 165°F
D. 32°F to 41°F
Answer: B
Rationale: The danger zone is 41°F to 135°F where bacteria
grow most rapidly. Cold food must be kept at or below 41°F; hot
food at or above 135°F.
Question 2
How long can potentially hazardous food be left in the
Temperature Danger Zone before it becomes unsafe?
A. 1 hour
B. 2 hours
C. 4 hours
D. 6 hours
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Answer: C
Rationale: The 2-hour/4-hour rule: food can be held for up to 4
hours in the danger zone if not temperature-controlled; after 4
hours it must be discarded. But generally 4 hours maximum.
Question 3
What is the minimum internal cooking temperature for poultry?
A. 135°F
B. 145°F
C. 155°F
D. 165°F
Answer: D
Rationale: Poultry (chicken, turkey) must be cooked to a
minimum internal temperature of 165°F.
Question 4
What is the minimum internal cooking temperature for ground
beef?
A. 135°F
B. 145°F
C. 155°F
D. 165°F
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Answer: C
Rationale: Ground meats, including ground beef, must reach
155°F minimum.
Question 5
What is the minimum internal cooking temperature for whole
cuts of beef, pork, veal, and lamb?
A. 135°F
B. 145°F
C. 155°F
D. 165°F
Answer: B
Rationale: Whole muscle meats require 145°F with a rest time
of 3 minutes.
Question 6
What is the minimum hot-holding temperature for hot foods?
A. 130°F
B. 135°F
C. 140°F
D. 145°F
Answer: B
Rationale: Hot foods must be held at 135°F or above.
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