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

In the context of food safety and the food flow for tuna salad, the critical control points (CCPs) are crucial stages at which potential hazards can be controlled or eliminated. While receiving, cooking, preparing, and serving are all integral steps in food preparation, not every step constitutes a CCP for all types of food.

For tuna salad, the focus is on preventing biological hazards, primarily from pathogens, since tuna salad is typically served cold and does not undergo a cooking process that would eliminate such threats. In this scenario, cooking is not a step involved in the preparation of tuna salad, making it a non-CCP. Therefore, you don't encounter a cooking stage in the process of creating and serving tuna salad. Other steps, such as receiving (where incoming ingredients are checked for spoilage), preparing (when ingredients are mixed and handled), and serving (where the final product is offered to consumers), are all critical in ensuring the safety and quality of the tuna salad.

Thus, the correct identification of a step that is NOT a CCP for tuna salad directly reflects the consideration of food safety protocols related to that particular dish.