Temperature Management × Classification Details: Product Manufacturing and Processing Workers (Food Products)
38 jobs found.
Shiitake Drying Worker (Factory, Wholesale Store)
Work involving drying raw shiitake mushrooms using machinery and equipment in factories or wholesale stores to manufacture and ship dried shiitake products.
Salting Worker (Excluding Ham, Bacon, Sausage)
A profession that applies an appropriate amount of salt to meat to enhance its preservation and flavor through processing.
Sake Yeast Starter Maker (Liquor Manufacturing)
A profession that manufactures yeast starter (yeast culture liquid serving as the base for moromi fermentation) and manages its quality. Optimizes the yeast propagation environment to support the foundation of sake brewing.
Soy Sauce Koji Worker
A profession that inoculates soybeans or wheat with seed koji, manufactures koji in an optimal temperature and humidity environment, and supplies the raw materials that form the foundation of soy sauce production.
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.
Vinegar Maker
A profession that ferments and ages raw materials such as grains or fruit wine with acetic acid bacteria, and manufactures vinegar through filtration and heat treatment.
Sake Moromi Making Supervisor
A job that manages and supervises the moromi process of sake, responsible for adjusting fermentation conditions and improving quality.
Sugar Roasting Worker
A craftsman who heats and processes sugar to manufacture boiled sugar products such as candies and caramels.
Sugar Washing Dissolution Worker
A job that dissolves raw sugar with water or warm water in the sugar production process and stably supplies the sugar solution to manufacturing equipment.
Sausage Sterilization Worker (Fish Meat)
This occupation handles the sterilization process in the manufacturing of fish meat sausages, ensuring product quality and safety.