Manitoba HACCP Advantage  

NOTE: The Manitoba HACCP Advantage is no longer audited or recognized by Manitoba Agriculture and Resource Development (ARD).

The information in this manual is for reference purposes only as it is still applicable to developing a food safety program.

In June 2015, ARD revised and republished the Manitoba HACCP Advantage standard manual (version 2).

The Manitoba HACCP Advantage program was adopted from the Ontario HACCP Advantage. Manitoba Agriculture and Resource Development (ARD) adapted the program to reflect Manitoba regulations and standards. In this sense, this program complements current food safety regulations and provides consistency in addressing food safety issues.

The goal of the Manitoba HACCP Advantage program is to identify hazards and implement measures to prevent, eliminate or reduce hazards during the production process.

The outcome based approach taken in this program provides the flexibility required to implement the system in all facilities, regardless of size or commodity processed.

The program consists of nine good manufacturing practices (GMP) programs, seven supporting programs and 8 HACCP forms. More information on the standards and forms can be found in the Manitoba HACCP Advantage Program Manual Version 2 (PDF 1.13 MB). 

Manitoba HACCP Advantage Manual 
Download Manual 
English (PDF 1.13 MB)

Recognition Levels

The programs are as follows:
  • GMP Advantage. Good Manufacturing Practices (GMPs) are the foundation of any effective food safety program. GMP Advantage addresses the hazards associated with personnel and the processing environment.
  • HACCP Advantage. The HACCP plan addresses the product and process-related hazards that are specific to your facility and products.

Reference Material

For more information, email the Food Safety and Inspection Branch or call 204-795-8418 in Winnipeg.