The ICMSF book included the concepts of CCP1 and CCP2. CCP1 is a point at which control can be applied to prevent or eliminate a food safety hazard or to reduce the hazard to an acceptable level. CCP1 evolved into what is currently known as CCP. CCP2 is a point at which a hazard can be minimized but not controlled. The concept of CCP2 also changed over the years, and most CCP2s were eliminated through the prerequisite programs (PRPs). Any remaining CCP2s were designated control points (CP).
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