Separate raw sausage from ready-to-eat food
Keep raw sausage, its packaging and utensils away from buns, toppings and cooked food. Wash hands and clean surfaces after handling raw meat. Use a clean plate for cooked links rather than returning them to the raw-meat plate.
Heat according to the product
Fully cooked hot dogs mainly need thorough reheating, while raw sausages need cooking through the centre. Follow the package directions and use a food thermometer where appropriate. People at higher risk from foodborne illness should reheat hot dogs until steaming hot or 165°F/74°C, according to FoodSafety.gov.
Keep hot food hot and cold food cold
Do not leave perishable food at room temperature for more than two hours, or more than one hour when the temperature is above 90°F/32°C. Keep cold toppings chilled and hot foods safely hot until serving.
Outdoor and buffet service
- Put out smaller batches and replenish them.
- Use separate utensils for raw and cooked sausage.
- Keep mayonnaise-based salads and dairy toppings chilled.
- Discard food that has spent too long in the temperature danger zone.
When the label and this guide differ
Follow the package instructions and current public-health advice. Products differ, and manufacturers may give handling directions specific to the item.
Official sources
- USDA FSIS: Hot Dogs and Food Safety
- FoodSafety.gov: Four Steps to Food Safety
- CDC: Choking Hazards
- CDC: Introducing Solid Foods
Source links are provided for verification. Guidance can change; check the source when safety matters.