Which of the following steps is not a Critical Control Point (CCP) during the food flow for tuna salad?

The step that is not considered a Critical Control Point (CCP) during the food flow for tuna salad is receiving. Critical Control Points are stages in the food preparation process where specific actions can be taken to reduce or eliminate food safety hazards, particularly those related to foodborne illness.

The receiving stage primarily involves monitoring the quality and safety of ingredients upon arrival and ensuring they meet health standards. While it is important for maintaining overall food safety, it does not inherently involve direct control measures like cooking, cooling, or storage do.

In contrast, cooking is crucial as it kills harmful pathogens, cooling prevents bacteria growth by lowering food temperatures quickly, and proper storage helps maintain safe temperatures and prevents cross-contamination. These processes directly influence the safety of the food product, making them CCPs. Receiving, while vital, serves more as a quality assurance check rather than a critical preventive measure against hazards in the same way that the other processes do.