Salting Worker (Excluding Ham, Bacon, Sausage)
しおづけこう
Industry & Occupation
Classification
Summary
A profession that applies an appropriate amount of salt to meat to enhance its preservation and flavor through processing.
Description
Salting workers are specialists in meat processing who improve the preservation and flavor of raw meat such as beef and pork by rubbing on salt or immersing in brine. They strictly manage salt concentration, temperature, and time to uniformly adjust meat moisture and ensure penetration. In production lines, tasks such as weighing, salt mixing, brine preparation, meat block transportation and placement are shared in shifts or teams. They comply with food hygiene standards, conduct quality control and record-keeping to stably supply safe products.
Future Outlook
While steady demand is expected due to interest in food safety and preservation, work efficiency will improve with the introduction of automation and labor-saving measures.
Personality Traits
Work Style
Career Path
Apprentice Salting Worker → Salting Worker → Supervisor Salting Worker → Quality Control Staff → Production Manager
Required Skills
Food Hygiene Knowledge / Salting Processing / Temperature Management / Weighing Weights and Volumes
Recommended Skills
Hygiene Management / Knowledge of Meat Cuts / Quality Control
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Because salt concentration and uneven salt application directly affect quality. |
| Physical Stamina & Endurance | Because there is a lot of meat transportation and prolonged standing work. |
Aptitudes (Weaknesses Acceptable)
| Item | Description |
|---|---|
| Creativity & Ideation | Because processing methods are standardized, and accuracy of procedures is emphasized over new ideas. |
Related Qualifications
- Food Hygiene Manager
Aliases
- Salting Operator
Related Jobs
- Ham Manufacturing Worker
- Meat Processing Worker
- Sausage Manufacturing Worker
- Smoking Worker