Final answer:
The critical control point in the flow of food for a deli serving cold sandwiches is cooling.
Step-by-step explanation:
In the flow of food, the critical control point for a deli serving cold sandwiches would be cooling.
Cooling is a critical step because it prevents the growth of harmful bacteria. If food is not cooled properly, bacteria can multiply quickly and cause foodborne illness.
An example of a critical control point during cooling is ensuring that the temperature of the sandwiches is lowered from the danger zone (between 40°F and 140°F) to below 40°F within a specified time period.