Temperature Management × Classification Details: Other Food Manufacturing and Processing Workers
18 jobs found.
Ice Cream Cooling Worker
A job responsible for the cooling process in the ice cream production line, maintaining product quality through appropriate temperature and hygiene management.
Yeast Cultivator
Specialized professional who mass-cultures yeast under aseptic conditions to support the production processes of fermented foods such as bread and beer.
Milk Cooling Worker (Condensed Milk Manufacturing)
A job that involves cooling and concentrating raw milk to produce condensed milk.
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.
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.
Seed Koji Worker (Not Elsewhere Classified)
A profession that manufactures and cultures seed koji using koji mold, supplying seed koji as the raw material for fermented foods such as miso, soy sauce, and sake.
Seed Koji Maker (Miso Manufacturing)
Seed Koji Makers are specialists who produce the koji essential for miso manufacturing. They propagate koji mold on steamed raw materials and manage temperature and humidity to stably supply high-quality koji.