Answer :
Final answer:
In the food flow of tuna salad, the packaging the tuna salad step is least likely to be a Critical Control Point (CCP) as critical safety controls are more routinely applied in earlier stages like receipt, storage, and preparation.
Explanation:
When evaluating the four options given about the Critical Control Points (CCP) in the food flow of tuna salad, it is important to identify the step that is least likely to be classified as a CCP. Critical Control Points are stages where hazards can be prevented, eliminated, or reduced to acceptable levels. Here's a brief overview of each step:
- Receiving and storing the tuna: This step is considered a CCP because the tuna must be stored at the correct temperature to prevent the growth of pathogens.
- Preparing the salad dressing: This step may or may not be a CCP depending on the ingredients and process used if there is potential for hazard introduction.
- Mixing the tuna and salad dressing: This is a CCP because it is essential to ensure the mixture does not allow the growth of foodborne pathogens.
- Packaging the tuna salad: This might not classically be considered a CCP, because while proper packaging is important to maintain the quality and prevent contamination, the critical safety controls are more likely to occur at earlier stages in the process.
Considering the risk factors involved at each step, packaging the tuna salad is least likely to involve a critical control aimed at food safety, though it is still important for overall quality and food safety maintenance. Hence, the answer to the question is option 4: Packaging the tuna salad.
