Texas Food Safety Managers Practice Test

To determine if food has been cooked safely, checking the internal temperature with a thermometer is the most reliable method. This approach ensures that the food has reached a temperature high enough to kill harmful bacteria and pathogens that can cause foodborne illness. Different types of food have specific safe minimum internal temperatures, which can vary. For example, poultry must reach an internal temperature of 165°F, while ground meats may require a minimum of 160°F.

While checking the external appearance and color can provide visual cues about cooking, these methods are not foolproof indicators of safety. The food may look cooked on the outside but still be undercooked on the inside, allowing harmful bacteria to survive. Similarly, relying solely on cooking time does not account for variations in equipment efficiency, food thickness, or initial temperature. Therefore, using a thermometer to measure the internal temperature is the best method for ensuring food safety.