<![CDATA[General Background Implementing stringent food safety management systems in industrial processing operations is essential to guarantee final product quality and protect consumer health. Specific Background Mayonnaise manufacturing requires rigorous control measures during formulation and packaging due to susceptibility to microbial instability and physical contamination. Knowledge Gap Although Hazard Analysis and Critical Control Point frameworks are widely adopted across food processing sectors, empirical evaluations mapping specific operational critical points in commercial mayonnaise lines under ISO 22000:2018 standards remain limited. Aims This study evaluates the application of Critical Control Points in the original mayonnaise production line at PT Bumbu Masak Indonesia to identify critical boundaries and corrective protocols. Results Operational workflow analysis confirms full system alignment with ISO 22000:2018 standards, identifying two primary Critical Control Points: premix pH regulation during final mixing (CCP 1) and post-packaging electromagnetic metal detection paired with automated rejection (CCP 2). Novelty Systematic mapping demonstrates that maintaining a strict pH threshold below 4.0 prevents pathogenic microbial proliferation and emulsion breakdown while final metal screening eliminates physical hazards. Implications Adhering to these established critical limits ensures consistent product stability, shelf-life integrity, and compliance with industrial food safety standards. Key Findings Highlights ISO 22000 Standardized System Identifies Two Primary Critical Points Premix pH Maintenance Below Threshold Guarantees Emulsion Stability Metal Detection System Eliminates Physical Contamination In Final Packaging Keywords Mayonnaise Production, Critical Control Point, Food Safety Management, Emulsion Stability, Physical Hazard Control]]>
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