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, [S. l.], v. 10, n. 1, p. 526–534, 2026. DOI: 10.21070/pels.v10i1.2980. Disponível em: https://pels.umsida.ac.id/index.php/PELS/article/view/2980. Acesso em: 24 oct. 2026.