Cod soboro manufacturing worker
たらそぼろせいぞうこう
Industry & Occupation
Classification
Summary
A profession that processes cod flesh into mince, then heats and dries it to produce dried fish meat products in soboro form.
Description
Cod soboro manufacturing workers thaw frozen raw cod, perform preprocessing such as skin removal and bone removal, then finely mince the flesh using a dedicated mincing machine. The minced fish meat is fed into forming machines or drying machines, and heated and dried while managing temperature and humidity. After drying, it undergoes quality inspection (visual confirmation or moisture measurement), and soboro-shaped products that meet standards are packaged and sealed, followed by final inspection and shipment preparation. They also handle machine operations and daily inspections on the production line, hygiene management, cleaning tasks, management of non-standard products, and traceability.
Future Outlook
Demand for marine processed foods remains stable both domestically and internationally, but labor shortages due to an aging population are a challenge. Further advancements in labor-saving and automation technologies, as well as HACCP compliance, are expected in the future.
Personality Traits
Work Style
Factory work / Shift system / Shift work / Standing work / Team work
Career Path
Manufacturing operator → Line leader → Manufacturing manager → Assistant factory manager → Factory manager
Required Skills
Hygiene management / Machine operation / Quality inspection / Raw material processing / Safety and hygiene knowledge
Recommended Skills
Daily machine inspection and maintenance / HACCP knowledge / Line management / Quality control / Simple troubleshooting
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Because attention is needed to not miss minute quality differences. |
| Physical Stamina & Endurance | Physical stamina is required to endure long hours of standing work and repetitive tasks. |
| Collaboration & Teamwork | Because coordination in line work directly impacts product quality. |
Aptitudes (Weaknesses Acceptable)
| Item | Description |
|---|---|
| Creativity & Ideation | Recipes and processes are standardized, so original creativity is not particularly required. |
Related Qualifications
- Food hygiene manager
- HACCP manager
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