Preserved and Frozen Food Manufacturing Workers X Recommended Skills: Quality Control
15 matching jobs found.
Uni Shiokara Bottling Worker
Specialized job that salt-pickles sea urchin (uni), adds seasonings, sterilizes, and bottles it. Thoroughly manages quality and hygiene to manufacture uni shiokara that can be stored long-term.
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.
Material Weighing Worker (Canned Food Manufacturing)
A specialist job in canned food manufacturing that accurately weighs raw materials based on recipes and supplies them to the production line.
Meat Processing Technician (Retort Food Manufacturing)
This occupation involves processing meat products through pre-treatment, seasoning, heat sterilization, and other steps to manufacture retort pouch foods. Mass production is carried out while ensuring quality and safety.
Deaeration Worker (Canned Food Manufacturing)
This occupation involves vacuum deaeration work in the canned food manufacturing process to remove internal air and prevent quality deterioration.
Low-Temperature Food Manufacturing Worker
A job that handles the manufacturing processes of preserved and processed foods in refrigerated and frozen environments, managing temperature and conducting quality inspections.
Viscera Processor (Fish Canning Manufacturing)
This occupation involves removing and washing the viscera of fish on the fish canning production line to prepare it for suitable condition for canning processing.
Meat Stuffing Worker (Canned Food Manufacturing)
A job that fills cans with meat or ingredients, performs sterilization processing, and manufactures canned products.
Bottled Food Sterilization Heating Worker
A profession that performs sterilization and heat treatment of bottled foods to manufacture safe, long-term storable products.
Boil Worker (Retort Food Manufacturing)
Manufacturing job responsible for the process of pressurizing and heating retort foods for sterilization. Hygiene management and maintaining product quality are important.