Zatsubushi Manufacturing Worker
ざつぶしせいぞうこう
Industry & Occupation
Classification
Summary
Specialized technical occupation that manufactures zatsubushi through processing seafood via salting, drying, fermentation, and other steps.
Description
Zatsubushi manufacturing workers select and pre-process raw seafood materials, then produce zatsubushi through processes such as salting, drying, smoking, and fermentation. Throughout manufacturing, they properly manage temperature, humidity, and salt concentration, while conducting quality inspections and sensory evaluations to complete the products. They also perform equipment management and record-keeping in accordance with hygiene standards and HACCP to stably supply safe, high-quality products. In recent years, introduction of automation equipment and adaptation to new product development are also required.
Future Outlook
Amid advancing aging and labor shortages, further progress in automation and mechanization is anticipated. Demand for quality management and new product development remains stable, making it essential to balance preservation of traditional techniques with technological innovation.
Personality Traits
Hygiene awareness / Patient / Strong sense of responsibility
Work Style
Career Path
Apprentice Zatsubushi Manufacturing Worker → Zatsubushi Manufacturing Worker → Team Leader → Production Manager → Processed Product Developer
Required Skills
Fermentation process management / Hygiene management (HACCP) / Salting and drying technology / Smoking technology
Recommended Skills
HACCP / Machine operation (dryers, smoking machines) / Process improvement (QC techniques) / Quality management techniques (inspection, sensory evaluation)
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Precision is required to not overlook minute quality changes or foreign matter contamination. |
| Physical Stamina & Endurance | Due to frequent handling of heavy loads and prolonged standing work. |
Aptitudes (Weaknesses Acceptable)
| Item | Description |
|---|---|
| Numerical & Quantitative Analysis | Little need for advanced mathematical analysis in raw material blending or process management. |
Related Qualifications
- Food Hygiene Manager
- Manufacturing Hygiene Supervisor
Aliases
- Zatsubushi Artisan
- Zatsubushi Manufacturing Worker
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