<![CDATA[Beef mercon is a processed food made from meat and spicy seasonings whose ingredients and production stages may pose chemical hazards, while micro and small enterprises (MSEs) in the food sector often face resource constraints in controlling risks systematically. This study aimed to map potential chemical hazards throughout the generic production process for beef mercon and formulate preventive measures based on the principles of Cara Produksi Pangan Olahan yang Baik (CPPOB). The study used a descriptive literature review design, drawing on food safety regulations, CPPOB and Codex guidelines, and scientific articles on pesticide residues, toxic metals, food additives, oil oxidation, cleaning agent residues, and migration from packaging. Sources were purposively selected based on their relevance to the product, hazard pathways, control measures, and analytical verification. Data were extracted into a hazard mapping matrix and analyzed qualitatively by linking hazard sources, mechanisms of contaminant entry or formation, preventive measures, and verification evidence in the literature. The mapping identified six main hazard groups: pesticide residues; toxic metals and veterinary drug residues; food additive nonconformities; oil oxidation products; migrants from packaging; and cleaning agent residues. The main control areas included suppliers and raw materials, water and equipment, formulation standardization, heating and oil, sanitation, packaging, and storage. The mapped hazards are potential and do not constitute evidence of actual product contamination. This review provides a mapping framework that can support risk-based CPPOB evaluation and the prioritization of laboratory verification in MSEs in the food sector.]]>
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