The food handlers should guard against hotspots in cooling units by using all means of methods or procedures in having to prevent such factor to affect the food that is being cooled down or being preserved in a way of preventing the food to be contaminated or to be spoiled.
In order to guard against the hot spots, the food handler should take the temperature of the food from various locations. The hot spots take place when a platter of food is cooling all at a similar duration. In the food, there are certain spots, which will cool more briskly known as hot spots and other spots, which takes more time to cool. In order to guard against this, the food handler needs to take the temperature of the food from the center and from the edges.
Flattened membranous sacs; packages proteins into vesicles for secretion, modifies proteins that become part of cell membranes, and packages enzymes into lysosomes. Also called Golgi complex or Golgi body.
