Hygiene Management × Classification Details: Product Manufacturing and Processing Workers (Food Products)
202 jobs found.
Fish and Shellfish Processor
Occupation involving washing and preprocessing fish and shellfish, and processing them into canned or frozen foods, etc.
Cream Sterilization Worker (Butter Manufacturing)
A job that manufactures safe, high-quality products by operating and managing equipment that heat-sterilizes raw cream in the butter manufacturing process.
Cream Separation Worker (Butter Manufacturing)
A job that uses a centrifugal separation device to separate cream from raw milk and prepares cream as the raw material for butter.
Walnut Oil Worker
This occupation extracts oil from walnut kernels, filters and refines it to produce edible oil. Main tasks include raw material quality control, machine operation, and hygiene management.
Smoking Worker (Meat Products)
A manufacturing job that applies smoking treatment to meat products to enhance the flavor and shelf life of ham, bacon, sausages, and similar items.
Cake Manufacturing Worker
A profession responsible for a series of manufacturing processes such as dough production, baking, cream filling, and decoration for cakes in Western confectionery factories and similar facilities.
Casing Worker (Ham and Sausage Manufacturing)
A profession responsible for blending meat ingredients, stuffing into casings, and performing processing such as smoking and boiling in the production of ham and sausages.
Raw Material Processor (Canned Food Manufacturing)
A technical job on the canned food manufacturing line responsible for washing, sorting, and preprocessing raw materials, preparing for subsequent processes such as filling and sterilization.
Raw Material Washer (Retort Food Manufacturing)
Responsible for washing raw materials for retort foods, removing impurities and foreign objects to ensure hygiene and quality.
Koji Worker (Miso and Soy Sauce Manufacturing)
Specialized profession that uses koji mold to produce koji from grain raw materials and handles the fermentation process for miso and soy sauce.