Product Manufacturing and Processing Workers (Food Products) X Required Skills: Record Management
16 matching jobs found.
Rough Tea Withering (Withering) Worker
A manufacturing technical position that manages tea leaves at appropriate temperature and humidity in the withering process of rough tea to improve quality.
Umeshu Manufacturing Worker
A job that manufactures umeshu through plum selection and washing, soaking, fermentation and aging, and performs quality control and hygiene management.
Milk Bottling Worker
A job that handles the production line from filling milk into glass bottles, including capping, labeling, and packaging.
Yeast Cultivator (Not Elsewhere Classified)
A job that selects and cultivates yeast strains, manages quality, and stably supplies starter cultures necessary for manufacturing fermented foods and bio-products.
Sterilization Worker (Soft Drink Manufacturing)
A job that operates sterilization equipment on beverage production lines and ensures product safety and hygiene quality through proper temperature and time management.
Edible Oil Bottling Worker
Manufacturing worker who performs filling, measuring, sealing, and packaging of edible oil. Responsible for production line operations, quality inspections, hygiene management, and safety measures.
Sake Koji Making Supervisor
Supervisor responsible for manufacturing and managing koji, the raw material for sake, to ensure stable quality.
Sugar Crystallization Worker
Occupation that refines sugar liquor extracted from sugarcane or sugar beets, crystallizes it, and manufactures sugar. Responsible for processes such as decolorization, concentration, crystallization, centrifugal separation, and drying.
Sausage Sterilization Worker (Excluding Fish Meat)
This occupation handles the sterilization process for sausages excluding fish meat, ensuring product safety and quality. Involves operating sterilization equipment, managing temperature and time, conducting hygiene inspections, etc.
Seed Koji Worker (Not Elsewhere Classified)
A profession that manufactures and cultures seed koji using koji mold, supplying seed koji as the raw material for fermented foods such as miso, soy sauce, and sake.