Sausage maker (fish meat)
そーせーじせいぞうこう（ぎょにく）
Industry & Occupation
Classification
Summary
A food processing occupation that manufactures sausages using fish meat as raw material. Responsible for raw material selection, seasoning, filling, heating/sterilization, and packaging.
Description
Sausage makers (fish meat) use fish meat as raw material, add spices and seasonings to make it into mince, emulsify it, and perform processes such as filling, heating/sterilization, cooling, and packaging using machine operations or manual work. Main tasks include raw material selection and pre-processing, formulation adjustment, operation and monitoring of production lines, cleaning and maintenance of equipment, and product inspection. Strict temperature and hygiene management is required, along with precise measurement and checks to maintain stable quality. Work is mainly in factories, often involving shift work and standing, so physical stamina and teamwork are important factors.
Future Outlook
Domestic demand is stable, but automation is advancing due to aging population and labor shortages. Demand for personnel with expertise in hygiene and quality management is high, and gradual growth is expected through overseas markets and high-value-added products.
Personality Traits
Good team player / High cleanliness awareness / Meticulous / Physically fit / Strong sense of responsibility
Work Style
Factory work / Food factory / Line work / Shift work / Standing work
Career Path
Manufacturing operator → Group leader/leader → Production management → Quality control → Manufacturing manager
Required Skills
Emulsion equipment operation / Filling machine operation / Fish meat selection and pre-processing / Heating and sterilization equipment operation / Hygiene management and cleaning / Packaging machine operation / Seasoning and formulation adjustment
Recommended Skills
HACCP knowledge / Machine maintenance knowledge / Quality control (hygiene management) / Quality inspection / Temperature management
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Because high accuracy is required in formulation ratios and hygiene management. |
| Physical Stamina & Endurance | Because there is long hours of standing work and handling of heavy objects. |
| Collaboration & Teamwork | Because coordination is essential in line work. |
Aptitudes (Weaknesses Acceptable)
| Item | Description |
|---|---|
| Creativity & Ideation | Because it is mainly routine work. |
Related Qualifications
- Food hygiene manager
Aliases
- Fish meat sausage maker
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