Seafood Processing Workers X Keywords: HACCP
8 matching jobs found.
Satsuma-age Production Worker
Artisans and technicians who handle the entire process from adding seasonings to fish paste, forming, heating, and packaging.
Surimi Product Manufacturing Worker
This occupation manufactures seafood paste products such as kamaboko and chikuwa using fish surimi as the raw material, through processes like forming, heating, cooling, and packaging.
Seafood Processing Worker
This occupation processes seafood such as fish, shellfish, shrimp, and crab through cleaning, cutting, seasoning, freezing, drying, canning, etc., to produce products. Hygiene management and quality maintenance are important.
Sausage maker (fish meat)
A food processing occupation that manufactures sausages using fish meat as raw material. Responsible for raw material selection, seasoning, filling, heating/sterilization, and packaging.
Tokoroten Manufacturing Worker
Processes tengusa, the raw material for tokoroten, by boiling and dissolving, coagulating, forming, and packaging.
Fish Sausage Manufacturing Worker
A profession that manufactures fish sausages by blending, kneading, heating, and forming fish surimi as raw material.
Dried Kazunoko Manufacturing Worker
Worker who manufactures dried kazunoko using kazunoko as raw material through processing steps such as salting, drying, shaping, and packaging.
Dried Kombu Processor
A manufacturing job handling processes from kombu pre-processing to drying, sorting, and packaging.