Comparison of Manitoba HACCP Advantage Version 1.0 to Version 2.0


What is Manitoba HACCP Advantage?


Manitoba HACCP (Hazard Analysis Critical Control Point) Advantage is a food safety standard originally developed by the Ontario Ministry of Agriculture, Food and Rural Affairs. It has been adapted by Manitoba Agriculture and has been designed to be practical and feasible for all facilities, regardless of size or commodity processed. 


Manitoba Agriculture staff conduct food safety audits of implemented Manitoba HACCP Advantage programs.  Upon completion of a successful audit, a food processing facility receives a certificate of recognition from Manitoba Agriculture.


Why Version 2.0?

Manitoba HACCP Advantage Version 2.0 was developed with the goal of helping food processors to be more successful when implementing and maintaining food safety programs.  Changes made focused on:
  • streamlining requirements to make the standard more user friendly
  • making the standard more comprehensive to bring it closer in line with other food safety standards being implemented in the food industry
  • taking suggestions from the Version 1.0 Guidebook that are critical to implementation and maintenance of an effective food safety program and making them requirements
  • tightening requirements around areas where non-conformances are found during audits

Version 2.0 remains an outcome based standard, meaning it is up to the facility to demonstrate how they are meeting the intent of the standard.  The Manitoba HACCP Advantage Manual Version 2.0 gives suggestions on how to meet the requirements.   Many different formats will be acceptable to Manitoba Agriculture.

What is different?

The table below compares version 1.0 to version 2.0 and identifies where requirements have been consolidated or added.  Significant additions have been highlighted in bold text.


Program /Requirement
Manitoba HACCP Advantage Version 1.0, 2006
Manitoba HACCP Advantage Version 2.0, 2015
Written Program Requirements
Control Programs (P-Programs) outlined written program requirements.
The P-Programs in Version 1.0 were eliminated and the requirement for written programs is identified within each requirement of the standard. 
Operational Controls
The purpose of Operational Control Programs (O-Programs) was to ensure that written programs were followed. 
Each requirement of the standard states that applicable policies and/or procedures must be in use and records must be kept.
O1.1 Personal Hygiene/Practices, O1.3 Clothing/Footwear/Headwear, O1.4 Storage – Clothing/Utensils/Equipment
1.1 Personal Practices
O1.2 Hand Washing
1.2 Hand Washing Procedure
O1.4 Storage – Clothing/Utensils/Equipment
1.3 Utensils and Tools
O1.5 Injuries and Wounds, O1.6 Evidence of Illness
1.4 Injuries and Illness
O1.7 Access and Traffic Patterns
1.5 Access and Traffic Patterns
O1.8 Chemical Use, 01.9 Chemicals Used During Operations, O2.9 Chemical Storage
3.4 Chemical Control
O2.1 Conveyance Vehicles, O2.2 Loading and Unloading Practices, O2.3 Received Products, O2.4 Shipping Conditions, O2.7 Packaging
2.1 Receiving, 2.2 Shipping
New requirement within 2.1 Receiving for an approved supplier program.
O2.5 Returned and Defective Food Products
3.2 Control of Defective and Suspect Items
O2.6 Allergen Control
3.3 Allergen Control
O2.8 Storage Practices
3.1 Handling and Storage
O2.10 Waste Management
3.5 Waste Management
O3.1 Cleaning and Sanitizing, O3.2 Pre-Operational Assessment
4.1 Cleaning and Sanitizing, 4.2 Pre-Operational Inspection
O4.4 Preventative Maintenance and Calibration Monitoring
5.1 Preventative Maintenance and Calibration
O5.1 Pest Control Monitoring
6.1 Pest Control
O6.1 Product Code/Labelling Monitoring, O6.2 Incoming Materials, O6.3 In Process and Outgoing Materials, O6.4 Mock Recalls
7.1, Product Labelling, 7.2 Recall, 7.3 Traceability, 7.4 Mock Recalls
Minimum frequency for mock recall added (annual).
O7.1 Water Treatment Monitoring, O7.2 Water Safety Monitoring
8.1 Water Treatment, 8.2 Water Testing, 8.3 Water Supply
Water testing requirements added with frequencies dependant on water source.
Program Review
A requirement to update the program “as required” was outlined in the Control Programs.
The program review component of the P Programs was replaced by requirement 11.1 Program Review.
A formal program review needs to be completed and documented at least annually.
Training requirements were broken down into multiple training standards (T-Programs).  Training was to be delivered “as required” at an “adequate” frequency.
The T-Programs in Version 1.0 were replaced with requirement 13.1 Personnel Training. 
More detail is required in the training program (ex: training materials, trainer) and refresher training must be provided at least once per year.
Environmental Controls
Environmental Controls (E- Programs) specified conditions to be met.  No specific requirement for written programs or monitoring and no formal requirement to monitor Glass and Brittle Material, with the exception of requiring shatter proof lighting (E3.3 Lighting Fixtures).
Requirements 9.1 to 9.7 specify conditions to be met.
Written procedures and monitoring records are required.
New requirement 9.7 Glass and Brittle Material.
Food Safety Management System (FSMS)
No formal requirement in the Program Manual (recommendation in the Guidebook).
New requirement 10.1 Food Safety Management System requires demonstration of management commitment and a procedure for keeping current with food safety legal requirements.

Document Control
No formal requirement in the Program Manual (recommendation in the Guidebook).
New requirement 12.1 Document Control requires written document control procedures including: log book of changes to the food safety program, a record retention policy etc.
Internal Audits
No formal requirement in the Program Manual (recommendation in the Guidebook).
New requirement 14.1 Internal Auditing requires written procedures and records for internal audits.  A minimum of one internal audit must be completed annually.
No formal requirement in the Program Manual (recommendation in the Guidebook).
New requirement 15.1 Verification requires procedures and records for verification that policies and procedures are being followed or performed as written.
Corrective Action
No formal requirement in the Program Manual (recommendation in the Guidebook).
New requirement 16.1 Corrective Action requires that deviations are documented, food safety is assessed and corrective action is carried out and documented within an appropriate time frame.
No formal requirement in the Program Manual.
New requirement 17.1 HACCP requires that a facility has identified and trained a HACCP team.  HACCP plans must follow Codex principles and include a documented, scientifically based hazard analysis. Control measures must be validated.


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