Hygiene Management × Career Path: Quality Manager
267 jobs found.
Beverage Bottling Worker
This occupation handles the entire process from filling to capping, labeling, inspection, and shipping preparation of bottled beverages on the beverage production line. It supports safe and stable production through hygiene management and quality control.
Wafer Manufacturing Worker
Wafer manufacturing workers handle the entire production process from mixing raw materials for wafers, forming, baking, cooling, to packaging, ensuring product quality maintenance and stable supply.
Fish Dismantling Worker (Canned Manufacturing)
A manufacturing job in canned production that handles fish from delivery, including preprocessing, dismantling, washing, filleting, etc. Requires hygiene management and accurate manual processing.
Uni Shiokara Manufacturer
A food processing occupation that produces shiokara by salting and fermenting sea urchin as raw material.
Umami Seasoning Manufacturing Worker
This occupation involves managing and operating the entire manufacturing process of umami seasonings such as sodium glutamate, from raw material feeding through fermentation, concentration, drying, pulverization, and packaging.
Liquid Sugar Manufacturing Worker
Factory worker who heats, concentrates, and filters raw liquid extracted from sugarcane or sugar beets to produce high-concentration liquid sugar.
Station Bento Preparer
The station bento preparer handles ingredient preprocessing, rice cooking, cooking, plating, and packaging in the station bento manufacturing process, while managing quality and hygiene.
Carcass Dismantling Worker
Carcass dismantling workers use knives, saws, and machines to divide slaughtered beef and pork carcasses into parts and process them hygienically.
Carcass Processing Worker
A job that hygienically and efficiently dismantles and processes carcasses (halves of slaughtered bodies), sorts and processes meat parts, and prepares them for shipment.
Salted and Dried Fish and Shellfish Manufacturing Worker
A manufacturing occupation that processes seafood using methods such as salting and drying to enhance shelf life and commercialize the products.