A Workshop for Developing a Hazard Analysis Critical Control Points Plan for Your Human Milk Bank

Hazard analysis critical control points (HACCP) planning is a critical step in ensuring the safety and quality of any food product, including donated and processed human milk. PATH developed this trainer’s guide and staff workbook to guide HACCP workshops in human milk banks.

Publication date: May 2016

Available materials

    1. A Workshop for Developing a Hazard Analysis Critical Control Points Plan for Your Human Milk Bank [trainee workbook] 1 MB PDF

      Hard copies are not available.

    2. A Workshop for Developing a Hazard Analysis Critical Control Points Plan for Your Human Milk Bank [trainer's guide] 1 MB PDF

      Hard copies are not available.