Hazard Analysis Critical Control Point (HACCP) is a powerful procedure for ensuring quality and safety and has gained widespread use in industry. This paper describes the basic method which is a four-stage process including process analysis, hazard identification, identification of critical control points and devising effective control options. Suggestions as to how the method can be adapted to the control of hospital infection are made. A HACCP analysis, on the supply of expressed human breast milk to babies on a Special Care Baby Unit, is presented. Although only the mother's own milk was given to babies on the unit, several potential hazards were identified and suggestions have been made for their control.