<![CDATA[Instant seasoning manufacturing requires strict quality control to guarantee consumer safety and prevent biological, chemical, or physical contamination. While Hazard Analysis Critical Control Point (HACCP) principles are widely adopted across food processing sectors, practical operational frameworks tailored to menu-specific dry powder seasonings remain insufficiently documented in empirical literature. This study evaluates the structured deployment of the 12-step HACCP system during the industrial production of Sajiku menu-specific seasoning at PT. Ajinomoto Indonesia Mojokerto Factory. Through primary field observations, direct interviews, and operational documentation reviews, critical operational steps were audited. General Background Industrial food processing relies heavily on systematic safety management to prevent contamination during large-scale manufacturing. Specific Background The production of instant dry seasoning involves distinct unit operations, requiring precise quality control to mitigate chemical and physical hazards. Knowledge Gap Detailed practical audits integrating decision-tree hazard evaluations for specific seasoning lines remain limited in food safety research. Aims This study analyzes the implementation of the 12 prep-and-application steps of HACCP in an instant seasoning facility. Results Critical control points were identified at the non-crushing material weighing stage to regulate food additives, and at the metal detection stage to eliminate physical foreign matter. Novelty This work establishes an empirical baseline mapping specific critical limits and verification procedures for menu-specific seasoning production lines. Implications Implementing these verified control boundaries provides an operational blueprint for instant seasoning manufacturers to maintain international food safety compliance and mitigate consumer risk. Key Findings Highlights Implementation of twelve sequential safety stages establishes reliable hazard control across dry seasoning processing lines. Ingredient weighing procedures successfully enforce critical boundaries for chemical food additives. Automated detection systems eliminate physical metallic contaminants prior to final packaging distribution. Keywords : Food Safety, Hazard Analysis, Critical Control Point, Instant Seasoning, Quality Assurance]]>
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