Hygiene Management × Keywords: Temperature Control
78 jobs found.
Miso Preparation Worker
A profession that prepares miso using soybeans, koji, and salt as raw materials, and handles fermentation management and quality control.
Miso Manufacturing Engineer
A technical occupation that manufactures miso through fermentation and aging using soybeans, koji, and salt as raw materials. Handles everything from raw material selection, manufacturing process management, to quality assurance.
Miso Manufacturing Worker
A job that manufactures miso through fermentation and aging processes using soybeans, koji, salt, etc. as raw materials.
Miso Pickling Worker (Vegetables)
A job that involves pickling vegetables in miso bed and managing fermentation and aging to produce pickles.
Barley Koji Worker (Miso Production)
A job that manufactures koji using barley as raw material and handles the central process of miso making. Performs tasks from raw material processing to koji inoculation and fermentation management.
Noodle Drying Worker
A job that dries noodles produced on the noodle-making line at appropriate temperature and humidity to stably maintain the quality of dried noodles.
Moromi Brewer (Liquor Manufacturing)
Moromi brewers are the occupation responsible for the moromi (fermented mash) production process in liquor manufacturing, from raw material processing to fermentation and aging.
Moromi Manufacturer (Excluding Soy Sauce and Liquor Production)
This occupation involves manufacturing moromi used in foods other than soy sauce and liquor, from raw material preparation through fermentation management to quality inspection.
Baked Confection Baker
A manufacturing job that appropriately bakes dough for baked confections in an oven and maintains uniform quality.
Baked Confectionery Manufacturing Equipment Operator
A job that operates and manages baked confectionery manufacturing equipment, maintaining product quality, production efficiency, safety, and hygiene.