Sterilization × Personality Traits: Cooperative
97 jobs found.
Aojiru manufacturing worker
A job responsible for the manufacturing process from raw material selection for aojiru to pulverization, extraction, mixing, sterilization, filling, and packaging.
Ark Shell Canned Food Manufacturer
This job involves handling the entire canned food manufacturing process for ark shells, from washing, filling, sealing, heat sterilization, quality inspection, to packaging. The main tasks are manufacturing line operations that emphasize hygiene management and quality maintenance.
Asparagus Canning Worker
A manufacturing job that consistently handles raw material processing of asparagus from canning, sterilization, and packaging.
Medical Waste Collection Worker
Worker who safely and appropriately collects and transports infectious or specially controlled medical waste discharged from medical institutions, etc.
Drinking Milk Production Equipment Operator
A profession that operates manufacturing equipment for drinking milk, managing and monitoring the entire process from raw milk intake to sterilization, homogenization, filling, and packaging.
Beverage Bottling Worker
This occupation handles the entire process from filling to capping, labeling, inspection, and shipping preparation of bottled beverages on the beverage production line. It supports safe and stable production through hygiene management and quality control.
Chemical Seasoning Bottling Worker
A manufacturing job that fills chemical seasonings into bottles and handles sealing, labeling, and packaging.
Fruit Wine Maker
Occupation that manufactures wine and fruit wine using fruits as raw materials. Handles processes from raw material selection to fermentation management, aging, quality inspection, and bottling.
Crab Canning Manufacturing Worker
A food manufacturing job that selects and prepares crab raw materials, fills them into cans, pressure-sterilizes, and packages them.
Heat Sterilization Worker (Canning Manufacturing)
Manufacturing operator who heat-sterilizes canned food at high temperature and high pressure to kill microorganisms, ensuring safety and long-term shelf life.