Quality Control × Keywords: Hygiene Management
33 jobs found.
Croquette Manufacturing Worker
A manufacturing job responsible for a series of processes on production lines in factories, etc., from mixing croquette ingredients, forming, breading, frying, cooling, to packaging.
Material Weighing Worker (Canned Food Manufacturing)
A specialist job in canned food manufacturing that accurately weighs raw materials based on recipes and supplies them to the production line.
Sterilization Worker (Beer Manufacturing)
This occupation involves operating and managing sterilization equipment in the beer manufacturing process to maintain product quality and safety.
Cream Puff Maker
A job that handles everything from dough forming to cream filling, baking, inspection, and packaging on the cream puff production line. Hygiene management and quality maintenance are highly emphasized.
Steaming Worker (Miso and Soy Sauce Manufacturing)
A manufacturing job that heats soybeans and wheat with steam (steaming) to prepare raw materials suitable for the fermentation process of miso and soy sauce.
Meat Processing Technician (Retort Food Manufacturing)
This occupation involves processing meat products through pre-treatment, seasoning, heat sterilization, and other steps to manufacture retort pouch foods. Mass production is carried out while ensuring quality and safety.
Smoked Seafood Processor
A food processing job that improves shelf life and flavor by salting or brining raw materials such as fresh fish, then heating and drying with smoke.
Spaghetti Manufacturing Worker
Manufacturing worker who kneads dough from wheat flour as raw material and manages and operates processes such as extrusion, drying, cutting, and packaging for spaghetti.
Sponge Cake Manufacturing Job
A job that handles the manufacturing processes (formulation, mixing, baking, packaging) of sponge cakes in factories or bakeries.
Koji Maker (Miso and Soy Sauce Production)
Koji makers are specialists who produce koji, the raw material for miso and soy sauce. They ensure the quality of the fermentation process through koji mold management and temperature/humidity adjustments.