Hazard Analysis and Critical Control Point Method (HACCP) is used in the food manufacturing industry to identify and prevent microbial and other germs from causing harm to food. Which of the following principles involves identification of preventive measures the manufacturing units can adopt, to control food safety hazards that arise during processing?

(a)	Hazard analysis
(b)	Identifying control points
(c)	Critical limits
(d)	Establish corrective actions
(e)	Establishing procedures to ensure correct working.