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It is all about temperature control. Which is true for all foods. The goal is to not give any bacteria that might be in the food a chance to grow. Bacteria grows at temps ranging 41 - 135 deg Fer. So it's either keep the hot dog cold, 40 deg and under. Or keep the hot dog hot, 136 deg or higher.

The amount of time that the hotdog is in the danger zone of 41 - 135 deg Fer should be kept as short as possible!

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14y ago

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