Hygiene Management (HACCP) × Keywords: Hygiene Management
19 jobs found.
Cook (Central Kitchen)
A job that efficiently prepares and provides large quantities of meals for school lunches or restaurant chains in the kitchen of a central kitchen.
Namari-bushi Manufacturer
Namari-bushi manufacturers primarily use katsuo (bonito) as raw material and produce namari-bushi through processes such as pretreatment, heating, smoking, and drying.
Meat Stuffer (Ham and Sausage Manufacturing)
Mix and grind raw meat, stuff into casings, shape, heat, smoke, and perform other processes to manufacture ham and sausages. Hygiene management and quality maintenance are important.
Fukujinzuke Bottling Manufacturing Worker
This occupation handles the entire production process of Fukujinzuke from raw material processing to pickling, filling, sterilization, and packaging.
Bento Manufacturing Worker
A profession that handles everything from ingredient preprocessing, cooking, plating, packaging, to quality and hygiene management to manufacture bentos and prepared foods.
Vegetable Processing Worker (Retort Food Manufacturing)
A manufacturing job that selects, washes, cuts, and pre-heats vegetables used as ingredients in retort foods, and connects to the packaging process.
Restaurant Owner
A profession that starts and manages a restaurant, handling overall store operations including menu development, cooking, customer service, staff management, hygiene management, sales management, and more.
Cook Apprentice
A job in restaurants or kitchens where, under the instructions of a cook, one acquires basic cooking skills through ingredient preparation, simple cooking and plating, cleaning, and other tasks.
Frozen Fried Shrimp Manufacturing Worker
Frozen fried shrimp manufacturing workers handle the entire production process on the line, from pre-processing shrimp to breading, primary heating, freezing, and packaging.