Smoking Worker (Sausage, Ham, and Bacon Manufacturing)
すもーくこう
Industry & Occupation
Classification
Summary
A manufacturing job that adds salt, dries, heats meat products such as sausages, ham, and bacon, and imparts flavor using smoke.
Description
Smoking workers add salt and spices to raw meat, then manufacture sausages, ham, bacon, etc., through processes such as drying, heating, and smoking. They appropriately manage temperature and humidity, and operate smokehouses and smoking equipment. They thoroughly manage product quality and hygiene, handle packaging and shipping preparation, and perform important tasks such as manufacturing line machinery maintenance, quality inspections, and record management.
Future Outlook
Demand for meat processed products remains stable, but as labor-saving measures and mechanization advance, the value of those with specialized skills and quality management expertise increases.
Personality Traits
Meticulous / Patient / Physically fit / Strong sense of responsibility
Work Style
Career Path
Food Processing Worker → Line Leader → Quality Control Staff → Factory Manager
Required Skills
Hygiene Management / Salting and Drying Process Knowledge / Smoking Machine Operation / Temperature and Humidity Management
Recommended Skills
HACCP Knowledge / Machine Maintenance / Quality Control / Spice Knowledge
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Temperature and time management directly impact quality. |
| Physical Stamina & Endurance | Due to long hours of standing work and handling heavy objects. |
Aptitudes (Weaknesses Acceptable)
| Item | Description |
|---|---|
| Creativity & Ideation | Processes are standardized with manuals, and new recipe development is rare. |
Related Qualifications
- Food Hygiene Manager
Aliases
- Smoking Worker
Related Jobs
- Bacon Manufacturing Worker
- Ham Manufacturing Worker
- Meat Processing Worker
- Sausage Manufacturing Worker