Hygiene Conscious × Required Skills: Quality Inspection
10 jobs found.
Arazan Manufacturing Worker (Confectionery Ingredients)
Arazan manufacturing workers produce Arazan, a confectionery ingredient, and handle spherical sugar confections for decorative sweets from raw material blending to forming, coloring, drying, inspection, and packaging.
Cone Manufacturing Worker (For Ice Cream)
Manufacturing position that consistently handles cones for ice cream (such as waffle cones or plain cones) from dough mixing to forming, baking, quality inspection, and packaging.
Antiseptic Cotton Manufacturing Worker
Antiseptic cotton manufacturing workers produce, sterilize, and package antiseptic cotton (degreased cotton) used for medical and sanitary purposes on a production line.
Soup Manufacturer
A job that handles the soup manufacturing process from mixing raw materials to heating, sterilization, and packaging in factories, etc.
Daifuku Manufacturing Worker
Daifuku manufacturing workers use glutinous rice flour or glutinous rice as raw materials to make mochi dough, wrap it with anko, and produce daifuku mochi. They handle forming, wrapping with anko, and packaging on production lines or by hand, and are responsible for quality and hygiene management.
Pizza Pie Sheet Manufacturing Worker
A job that processes and shapes pizza dough into sheets at factories or production lines while maintaining quality.
Stick Dried Cod Manufacturer
A manufacturing job that consistently handles processes from pre-processing of stick cod (dried cod) to salting, drying, inspection, and packaging.
Can Seamer (Canned Food Manufacturing)
A manufacturing job responsible for seaming operations that seal the body and lid of cans on the canned food production line.
Trout Canning Worker
Trout canning workers handle the entire manufacturing process from washing and pre-processing raw trout, filling, sealing, sterilization, inspection, and packaging, through both machine operation and quality control.
Preheating Worker (Butter Manufacturing)
A profession that processes raw milk for dairy products through processes such as temperature adjustment and stirring to manufacture butter. Quality control and hygiene management are important.