Arrange the following steps of the HACCP system in the correct sequence.
1. Identifying critical control points.
2. Developing criteria for control and prevention.
3. Identification and assessment of hazards.
4. Taking corrective action.
5. Monitoring each critical control point.

A. 3, 1, 2, 5, 4

B. 1, 2, 3, 5, 4

C. 3, 2, 1, 4, 5

D. 2, 1, 3, 5, 4

Answer: Option A