Fermentation × Required Skills: Hygiene Management Procedures
2 jobs found.
Koji Maker (Miso and Soy Sauce Production)
Koji makers are specialists who produce koji, the raw material for miso and soy sauce. They ensure the quality of the fermentation process through koji mold management and temperature/humidity adjustments.
Preheating Worker (Butter Manufacturing)
A profession that processes raw milk for dairy products through processes such as temperature adjustment and stirring to manufacture butter. Quality control and hygiene management are important.