Hygiene Management Knowledge × Workstyle: Shift Work
20 jobs found.
Noodle Dough Kneading Worker
A profession that blends raw materials such as wheat flour for noodle production, adds water and salt, kneads them together, and manufactures noodle dough.
Ship Cook
Specialized profession that plans, prepares, and serves meals for crew and passengers aboard ships, managing ingredients and hygiene.
Sorting Worker (Retort Food Manufacturing: Sorting Raw Materials)
Workers who sort out foreign objects or defective products mixed in raw materials on the retort food manufacturing line using visual inspection or machines to maintain product quality.
Prepared Food Maker
A profession responsible for the entire manufacturing process of prepared foods, from preprocessing raw materials such as washing and cutting, to cooking, seasoning, heat sterilization, forming, packaging, and inspection. Combines mass production line work with manual tasks, requiring strict hygiene management and quality maintenance.
Sausage Maker (Excluding Fish Meat)
A job that manufactures sausages, wieners, etc., using meat such as pork and beef as raw materials. Handles processes such as seasoning, stuffing, heating, smoking, and packaging, and thoroughly manages hygiene and quality.
Delicatessen Producer
A job that handles the entire manufacturing process of prepared foods, hors d'oeuvres, salads, etc., for delicatessens.
Slaughter (tochiku) Worker
A profession that slaughters livestock and manufactures raw materials for meat products through processes such as bloodletting, skinning, and organ removal.
Vegetable Sorter (Food Manufacturing Factory)
This occupation involves visually or mechanically sorting vegetable raw materials in food manufacturing factories, removing off-spec items and foreign objects to maintain product quality.
Room Attendant (Hotel)
A job that involves cleaning hotel guest rooms, replenishing supplies, etc., to provide a comfortable stay environment.
Wagashi Inspector
This occupation involves inspecting the shape, color, weight, packaging, etc., of finished wagashi in the manufacturing process to determine whether they meet quality standards.