Product Manufacturing and Processing Workers (Food Products) X Keywords: Temperature Control
111 matching jobs found.
Drying Worker (Canned Food Manufacturing)
Responsible for the drying process in canned food manufacturing, operating dryers and managing temperature and humidity to maintain product quality.
Drying Worker (Tea Processing)
A profession responsible for the drying process of tea leaves, appropriately managing temperature and humidity to maintain quality.
Canned Food Raw Material Processing Worker
This occupation involves washing, cutting, and pre-processing raw ingredients such as vegetables, fruits, and seafood prior to the canned food manufacturing process, preparing them for seasoning and filling into cans.
Caramel Cooling Worker
A job that cools and shapes heated caramel appropriately in the caramel manufacturing process to maintain quality.
Candy Manufacturing Worker
Candy manufacturing workers heat and mix sugar, starch syrup, etc., cool and form them to produce candies. They handle everything from raw material weighing to packaging and quality control, and are required to maintain a hygienic production line.
Milk Weighing Worker (Condensed Milk Manufacturing)
A profession responsible for the process of weighing raw milk, heating and concentrating it to produce condensed milk.
Cream Sterilization Worker (Butter Manufacturing)
A job that manufactures safe, high-quality products by operating and managing equipment that heat-sterilizes raw cream in the butter manufacturing process.
Smoking Worker (Meat Products)
A manufacturing job that applies smoking treatment to meat products to enhance the flavor and shelf life of ham, bacon, sausages, and similar items.
Smoked Herring Manufacturer
A job involving manufacturing processes to salt and dry herring, then smoke it to enhance preservability and flavor.
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.