Hygiene Management × Classification Details: Other Food Manufacturing and Processing Workers
55 jobs found.
Sugar Bagging Worker
A manufacturing job that weighs sugar produced in the factory to the specified amount, fills and seals bags, and prepares products for shipment.
Sanonto Brown Sugar Manufacturing Worker
A job that heats, concentrates, and crystallizes sugar raw material solution, then manufactures Sanonto through decolorization and drying processes.
Frozen Tofu Manufacturer
A profession that freezes and processes tofu made from soybeans to produce frozen tofu.
Steaming Worker (Miso and Soy Sauce Manufacturing)
A manufacturing job that heats soybeans and wheat with steam (steaming) to prepare raw materials suitable for the fermentation process of miso and soy sauce.
Edible Oil Bottling Worker
Manufacturing worker who performs filling, measuring, sealing, and packaging of edible oil. Responsible for production line operations, quality inspections, hygiene management, and safety measures.
Edible Oil Canning Worker
Edible oil canning workers fill canning containers with edible oil, perform manufacturing processes such as sealing and sterilization, and supply products to the market.
Shirataki Manufacturing Worker
A job manufacturing shirataki (thread konnyaku) using konnyaku as raw material. Responsible for the entire process from material blending to forming, boiling, cooling, packaging, and quality inspection.
Immersion Worker (Miso and Soy Sauce Manufacturing)
Worker who handles the pre-fermentation process for miso and soy sauce by loading soybeans and raw materials into immersion tanks and managing temperature and moisture. Contributes to quality stability through equipment operation and hygiene management.
Spaghetti Manufacturing Worker
Manufacturing worker who kneads dough from wheat flour as raw material and manages and operates processes such as extrusion, drying, cutting, and packaging for spaghetti.
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.