Quality Inspection × Required Skills: Hygiene Management
73 jobs found.
Seasoned Nori Manufacturing Worker
Seasoned nori manufacturing workers apply seasoning liquid to sheet nori, perform drying, firing, and packaging to produce seasoned nori.
Aracha Finishing Worker
This occupation involves processing tasks such as drying, sorting, blending, and packaging in the finishing process of rough tea (aracha) for tea, to maintain and improve product quality.
Sardine Oil Processor
A job that extracts and refines oils and fats from sardines as raw material to manufacture edible oils, feed oils, and the like.
Beverage Production Equipment Operator
Beverage production equipment operators operate and monitor manufacturing line equipment for soft drinks and alcoholic beverages, managing processes such as filling, sterilization, packaging, and labeling.
Whisky Bottling Worker
A worker who fills distilled and aged whisky into bottles, performs a series of processes such as capping, labeling, and boxing, and manages quality and hygiene.
Uni Shiokara Bottling Worker
Specialized job that salt-pickles sea urchin (uni), adds seasonings, sterilizes, and bottles it. Thoroughly manages quality and hygiene to manufacture uni shiokara that can be stored long-term.
Umami Seasoning Manufacturing Worker
This occupation involves managing and operating the entire manufacturing process of umami seasonings such as sodium glutamate, from raw material feeding through fermentation, concentration, drying, pulverization, and packaging.
Warm Noodle Manufacturing Worker
Warm noodle manufacturing workers produce noodles (mainly udon, etc.) as warm noodles, handling processes from flour blending, kneading, forming, boiling, cooling, etc., while managing hygiene and performing quality inspections.
Liquid Sugar Manufacturing Worker
Factory worker who heats, concentrates, and filters raw liquid extracted from sugarcane or sugar beets to produce high-concentration liquid sugar.
Carcass Dismantling Worker
Carcass dismantling workers use knives, saws, and machines to divide slaughtered beef and pork carcasses into parts and process them hygienically.