2026. Analysis of the Implementation of Critical Control Points (CCP) in the Original Mayonnaise Production Process at PT Bumbu Masak Indonesia: Analisis Penerapan Critical Control Point (CCP) pada Proses Produksi Mayonnaise Original di PT Bumbu Masak Indonesia. Procedia of Engineering and Life Science. 10, 1 (Oct. 2026), 526–534. DOI:https://doi.org/10.21070/pels.v10i1.2980.