Manufacturing Engineers X Keywords: HACCP
13 matching jobs found.
Canned Food Manufacturing Engineer
A technical position that manages and operates the entire manufacturing process from raw material selection for canned food to sterilization, filling, sealing, and packaging.
Food Hygiene Manager
A professional who ensures food hygiene and safety in food manufacturing and cooking facilities by complying with laws and regulations, and formulating, implementing, and auditing hygiene management plans.
Canned Food Manufacturing Engineer
A technical role that designs processes, operates machinery, manages quality and hygiene on canned food production lines to produce safe, high-quality canned foods.
Food Production and Quality Control Technician
A specialist who manages processes from raw material intake to manufacturing, inspection, and shipping to provide safe and high-quality food.
Food Manufacturing Engineer
Food manufacturing engineers design and optimize processing and manufacturing processes from raw materials to finished products, enabling efficient mass production of safe, high-quality food as technical professionals.
Food Freezing Technician (Excluding Development Technicians)
A technical role that operates and maintains equipment for freezing and storing food in factories and similar facilities to ensure quality and safety.
Seafood Manufacturing Technician
Specialized technical position that plans and manages the processing and manufacturing processes of food using aquatic products as raw materials, ensuring quality and hygiene.
Seafood Processing Technician (Excluding Development Technicians)
A technical job that processes fish and shellfish using methods such as drying, freezing, salting, and canning to ensure product safety and quality.
Soft Drink Manufacturing Technician
A technical position in the soft drink manufacturing process, handling everything from raw material blending to sterilization, filling, and quality inspection.
Quality Inspection Technician (Food Products)
Specialist who inspects and analyzes raw materials and products of food products physically, chemically, and microbiologically to confirm compliance with quality and hygiene standards.