The first principle of HACCP is–

Correct option is C

• The first principle of HACCP (Hazard Analysis and Critical Control Points) is to conduct a hazards analysis.
• This involves identifying biological, chemical, or physical hazards that could occur in the food production process and determining preventive measures to control those hazards.
• Subsequent principles include identifying critical control points, establishing critical limits, and developing a process flow diagram. (HACCP methodology)