A food company in West Sumatra wanted to make their beef rendang safer to eat. They used a system called HACCP to find and control hazards in the production process. They identified three key steps where they needed to be extra careful: cooking coconut milk and spices, cooking beef with spices, and packaging the rendang. By following specific procedures and monitoring temperatures, they made sure the rendang was safe to eat. The result was a plan, guidelines, and forms to ensure the safety of their popular beef rendang product.