Which step is not considered a Critical Control Point (CCP) for tuna salad?

Chilling is not considered a Critical Control Point (CCP) for tuna salad because it primarily focuses on maintaining safe temperatures for food that is already prepared and does not involve a process that can reduce or eliminate food safety hazards. The main objective of a CCP is to control points in food preparation processes that can prevent, eliminate, or reduce food safety hazards to acceptable levels.

In the context of preparing tuna salad, receiving, cooking, and storing all play significant roles as general practices. Receiving is crucial to ensure that the ingredients are fresh and not contaminated, while cooking is a critical step in many food preparations, where heat is used to kill harmful pathogens. Storing is vital as proper storage temperatures limit the growth of bacteria. Although chilling is important for keeping the salad safe once made, it does not serve as a CCP because no cooking or processing that reduces pathogens occurs at that step.