Manufacturing Manager × Required Skills: Hygiene Management
193 jobs found.
Microbial Culture Worker (Cheese Manufacturing)
A profession that manufactures cheese by adding microorganisms such as lactic acid bacteria and molds to dairy raw materials and managing the fermentation and aging processes.
Kuzukiri Manufacturing Worker
A food manufacturing job that produces kuzukiri through processes of heating, cooling, cutting, and packaging using kuzuko as the raw material.
Kudzu Starch Manufacturing Worker
A job that manufactures starch extracted from kudzu roots and handles a series of processes such as quality control, drying, and pulverization.
Cookie Manufacturing Worker
Cookie manufacturing workers perform processes such as weighing and mixing raw materials, forming, baking, and packaging using machines or by hand to efficiently manufacture mass-produced cookies.
Cracker Manufacturing Worker
A profession that mass-produces crackers by preparing dough primarily from wheat flour, forming it, and baking.
Green Peas Canned Manufacturing Worker
This occupation handles the entire manufacturing process in a factory, from preprocessing fresh green peas to filling cans, heat sterilization, and packaging.
Cosmetics Container Packing Worker
A manufacturing operator who weighs raw materials for cosmetics, operates filling machines to pack creams, lotions, etc., into containers. Thoroughly manages quality and hygiene, and plays a role in stably operating mass production lines.
Raw Material Preparer (Bread and Confectionery Manufacturing)
A job that mixes and prepares dough ingredients for bread and confectionery, forming the foundation for stable quality product manufacturing.
Hardening Worker (Margarine Manufacturing)
Hardening Worker (Margarine Manufacturing) is an occupation that manufactures margarine by adding hydrogen to fats and oils and controlling the hardening reaction.
Koji Worker (Miso and Soy Sauce Manufacturing)
Specialized profession that uses koji mold to produce koji from grain raw materials and handles the fermentation process for miso and soy sauce.