<![CDATA[General Background Food safety standards are essential operational protocols in the food processing industry to protect consumer health and uphold product quality. Specific Background Mayonnaise products such as Mayumi manufactured at PT Ajinomoto Indonesia Mojokerto Factory require rigorous quality control due to their vulnerability to microbiological spoilage and physical contamination. Knowledge Gap Detailed empirical mapping of integrated Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Points (HACCP) execution within commercial-scale mayonnaise processing lines remains under-documented. Aims This study evaluates the execution of food safety standards across all processing stages of Mayumi mayonnaise production. Results The production system successfully minimizes biological, chemical, and physical hazards by integrating critical control points, including pH testing (CCP 1) and post-packaging metal detection (CCP 2), supported by specialized hygienic facility design and FIFO/FEFO stock controls. Novelty This work establishes a complete empirical framework demonstrating multi-standard compliance across GMP, HACCP, ISO certifications, and Halal standards in an automated condiment manufacturing environment. Implications Adhering to these structured protocols strengthens regulatory compliance, optimizes process reliability, and solidifies consumer trust in industrial food operations. Key Findings Highlights Implementation of GMP protocols and hygienic facility designs efficiently prevents environmental contamination during mayonnaise processing. Critical control points CCP 1 (pH verification) and CCP 2 (metal detection) effectively mitigate critical physical and microbiological risks. Adopting FIFO and FEFO inventory systems preserves raw material freshness and prevents expired product distribution. Keywords Food Safety, GMP, HACCP, Mayumi, PT Ajinomoto]]>
