Manufacturing Manager × Required Skills: Hygiene Management
193 jobs found.
Distilled Spirits Manufacturing Worker
A profession that manufactures distilled spirits such as whiskey and shochu by fermenting and distilling grains, fruits, and other raw materials.
Food Vinegar Manufacturing Worker
Food vinegar manufacturing workers handle processes from raw material selection to fermentation, aging, purification, and filling, producing safe and high-quality food vinegar.
Table Salt Manufacturing Worker
An occupation that manufactures table salt by operating manufacturing equipment using seawater or rock salt as raw materials.
Food Filling Worker (Retort Food Manufacturing)
A job that handles the processes from filling food into retort pouches to sealing and pressure sterilization through machine operation and quality control.
Shirozake Manufacturing Worker
Shirozake manufacturing workers handle processes from raw material selection to fermentation, distillation, aging, and storage to produce shirozake, a high-alcohol distilled liquor.
Immersion Worker (Miso and Soy Sauce Manufacturing)
Worker who handles the pre-fermentation process for miso and soy sauce by loading soybeans and raw materials into immersion tanks and managing temperature and moisture. Contributes to quality stability through equipment operation and hygiene management.
Marine Canned Food Manufacturing Worker
A job that uses seafood as raw material and performs washing, heating, filling, sealing, sterilization, inspection, and packaging on the canned food manufacturing line.
Surimi Raw Material Preparation Worker
An occupation that cooks and processes fish meat raw materials such as surimi to manufacture the base raw materials for seafood kneaded products such as kamaboko and chikuwa.
Surimi Production Worker
This occupation handles the entire manufacturing process from raw material processing to forming, heating, and packaging of fish paste products (kamaboko, chikuwa, hanpen, etc.).
Seafood Salting Worker
This occupation involves salting seafood such as fish and shellfish, managing appropriate salt concentrations and temperatures to enhance preservation and flavor.