The Manitoba HACCP Advantage program was adopted from the Ontario HACCP Advantage. Manitoba Agriculture, Food and Rural Initiatives (MAFRI) adapted the program to reflect Manitoba regulations and standards. In this sense, this program complements the food safety current regulations and provides consistency 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 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 60 standards, 8 HACCP forms, and an optional security program (8 standards). More information on the standards and forms can be found on the Manitoba HACCP Advantage Program Manual. 

Download Manual (PDF)
English 

Certification Levels
 

The certifiable 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.

• Advantage Plus+. This level adds a Security Program and may be applied to either GMP Advantage or HACCP Advantage depending on the food safety system that you have chosen to adopt.

Reference Material
 

Download Guidebook (PDF)
English

• Manitoba HACCP Advantage Program Manual (PDF)
  This Manual includes all the standards and information on which regulations apply to each standard.

• Manitoba HACCP Advantage Guidebook
  The guidebook will provide you with more specific guidance and examples for the implementation of the GMP standards.

• Selecting a HACCP Consultant (PDF)
  Provides information on how to find and select a consultant, and their role during HACCP development and implementation.

• List of Food Safety Consultants

• Food Safety Program Educational Material
  Fact sheets, posters and video on food safety topics.

• Advantage Series of Food Safety Programs™ Workbooks (OMAFRA)

Upcoming Events
 

List of future and past workshops and training sessions provided by Food Safety Program staff... More information

 

HACCP Links
 

• Hazard Analysis Critical Control Point (HACCP)
  • Hazard Analysis
  • HACCP for Food Processors: Challenges and Solutions
  • Food Safety Enhancement Program (FSEP)
• HACCP Generic Models
  • HACCP Generic Models by Commodity (Summary)
  • HACCP Generic Models (CFIA)
  • HACCP Generic Models (USDA)

• Training Courses

• Processors Food Safety -Food safety information on personnel practices, recall, sanitation and other GMP topics are presented in this section.

• Food Safety and Inspection Service -USDA provides HACCP related information such as on-line HACCP training material, Sanitation Standard Operating Procedures (Sanitation SOP's) in Meat and Poultry Plants.

• HACCP-Based Standard Operating Procedures -National Food Service Management Institute, USDA.

• HACCP Survey Results -The Economic Research Service (ERS-USDA) presents the results of the survey that evaluate the effects of HACCP implementation on operations and costs, and the food safety issues dealing with sanitation, equipment, products and environment testing.
   

For information on the Food Safety Program contact the CVO/Food Safety Knowledge Centre.  For technical information, call 204-795-7968 in Winnipeg; or e-mail foodsafety@gov.mb.ca. For general information, contact your local GO Centre.