Seafood Processing Workers X Required Skills: Hygiene Management
54 matching jobs found.
Clam Tsukudani Manufacturer
A profession that manufactures tsukudani products by using clams as raw material, seasoning them with soy sauce, sugar, and other seasonings, and simmering them down.
Hijiki Drying Worker
A profession that sorts and washes hijiki, then removes moisture using mechanical dryers or sun drying to enhance storability and quality.
Fish Sausage Manufacturing Worker
A profession that manufactures fish sausages by blending, kneading, heating, and forming fish surimi as raw material.
Furikake Manufacturing Worker (Seafood)
A job that handles the manufacturing process from pre-processing of seafood as raw materials to mixing, drying, pulverizing, and packaging for furikake.
Boil Worker (Fish Ham and Sausage Manufacturing)
This occupation handles the heating process (boiling) in the manufacturing of fish ham and sausages. It involves raw material preprocessing, filling and shaping, boiling, cooling, inspection, and packaging, with hygiene management and quality maintenance required.
Dried Sardine Manufacturing Worker
A job that washes and salts sardines, then dries them in the sun or using machine drying to produce dried sardines.
Dried Scallop Manufacturing Worker
This occupation involves boiling and drying the adductor muscles of scallops to produce dried scallops (hoshi kai bashira). It requires temperature control and quality inspection while producing high-value-added dried marine products.
Dried Flounder Manufacturing Worker
This occupation involves manufacturing dried flounder through a series of processes such as selection, salting, drying, finishing, and packaging using flounder as raw material.
Dried Mackerel Manufacturing Worker
Craftsman or technician who manufactures dried mackerel by pre-processing, salting, and drying mackerel as the raw material.
Dried Hijiki Processing Worker
A job that manufactures dried hijiki suitable for distribution by washing, boiling, drying, and sorting raw hijiki.