Final answer:
A critical control point for the deli service cold sandwich in a self-serve display would be ensuring proper temperature control to prevent bacterial growth.
Step-by-step explanation:
In the flow of food, a critical control point is a step in the process where a hazard can be prevented, eliminated, or reduced to an acceptable level. In the case of the deli service cold sandwich in a self-serve display, a critical control point would be ensuring proper temperature control. This means that the sandwich should be kept at a safe temperature to prevent the growth of bacteria. For example, if the sandwich is not properly refrigerated and is left at a temperature between 4 and 60 degrees Celsius for more than two hours, bacteria can multiply rapidly, making the sandwich potentially dangerous to eat. It is crucial to monitor the temperature of the self-serve display regularly and ensure that it is within the safe range. By implementing temperature control measures and regularly monitoring the temperature, the risk of bacterial contamination can be minimized, ensuring the safety of the sandwich for consumers.