Cold spot. The area in a flexible plastic cooking tube or other type of container loaded with meat product, or the areas at various points along the belt in an oven chamber, slowest to reach the required temperature during the cooking process. The cold spot for each container is experimentally determined before the cooking process begins, and once identified, remains constant.
9 CFR § 94.0
As used in this part, the following terms shall have the meanings set forth in this section.