What is GMP? Explain the steps in preparing a GMP manual for a food processing unit.

1. 1 · Open in two lines. GMP (Good Manufacturing Practices) are the basic rules that make sure food is produced safely and consistently. A GMP manual puts them in writing for one unit.
2. 2 · GAP, GMP and GHP. One line each; together they are the prerequisite programmes for HACCP. In India, FSSAI's Schedule 4 is the base.
3. 3 · Areas of GMP.
   • Premises and layout.
   • Equipment.
   • Water and raw materials.
   • Process control.
   • Personal hygiene.
   • Cleaning, pest control and waste.
   • Records, training and recall.
4. 4 · Draw the layout. [Sketch: one-way flow: receiving → storage → preparation → processing → packing → dispatch; separate staff entry and waste exit]
5. 5 · Sections of the manual.
   • Title page and document control.
   • Scope, policy and organisation.
   • Premises and equipment.
   • Raw materials and production SOPs.
   • Hygiene, cleaning, pests and waste.
   • Packing, storage and dispatch.
   • Records, recall, training and audit.
6. 6 · Kitchen link. Hospital and canteen kitchens can keep a short GMP manual in the language their staff read.
7. 7 · Close in one line. A GMP manual works only when staff are trained on it and it is kept up to date.

Scoring tip: Number the sections of the manual; examiners want to see a clear structure. Name FSSAI's Schedule 4 as the Indian base.