HACCP is a preventive programme for hygienic control and food safety. Arrange the following steps of the HACCP system intheir correct sequence.
1. Identifying critical control points.
2. Monitoring each critical control point.
3. Developing criteria for control and prevention.
4. Identification and assessment of hazards.
5. Taking immediate corrective action.

A. 3, 1, 2, 5, 4

B. 4, 1, 3, 2, 5

C. 3, 1, 2, 4, 5

D. 4, 3, 1, 2, 5

Answer: Option B