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The correct answer identifies the appropriate sequence for implementing the first three principles of a Hazard Analysis Critical Control Point (HACCP) plan. The order begins with conducting a hazard analysis, which is crucial because it involves identifying and evaluating potential hazards that could affect food safety. Recognizing hazards allows food operations to determine where controls can be applied to prevent, eliminate, or reduce these risks.

Following the hazard analysis, the next step is to determine critical control points (CCPs). These are specific points within the food production process where significant hazards can be controlled or prevented. Identifying CCPs is essential for establishing effective food safety measures.

Finally, establishing critical limits comes after determining the CCPs. Critical limits are the maximum or minimum values (such as temperature or cooking time) that must be met to ensure that hazards are controlled at each CCP. Without these limits, it would be challenging to know if the CCPs are effectively managing hazards.

This systematic approach is foundational to the HACCP plan, ensuring that food safety is prioritized through a step-by-step evaluation and implementation process.