Temperature Management × Classification Details: Product Manufacturing and Processing Workers (Food Products)
34 jobs found.
Milk Weighing Worker (Condensed Milk Manufacturing)
A profession responsible for the process of weighing raw milk, heating and concentrating it to produce condensed milk.
Coffee Bean Roaster
A profession that operates roasting machines, manages temperature and time to adjust the roasting process in order to optimize the quality and flavor of green coffee beans.
Salmon Canning Worker
A job that uses salmon as raw material, performs washing, cutting, filling, heat sterilization, sealing, packaging, etc., on the canning production line, and stably supplies canned products that meet quality standards.
Salting Worker (Excluding Ham, Bacon, Sausage)
A profession that applies an appropriate amount of salt to meat to enhance its preservation and flavor through processing.
Fat Separator Worker (Butter Manufacturing)
Processing worker who separates cream from raw milk and processes the cream to manufacture butter. Handles operation of centrifugal separators, sterilization, and quality control.
Sherbet Manufacturing Worker
A profession that manufactures sherbet by using fruit juice or fruit as raw materials, adjusting sugar content and texture while cooling and stirring.
Sake Yeast Starter Maker (Liquor Manufacturing)
A profession that manufactures yeast starter (yeast culture liquid serving as the base for moromi fermentation) and manages its quality. Optimizes the yeast propagation environment to support the foundation of sake brewing.
Sake Yeast Starter Supervisor
A profession in sake manufacturing that manages the production of shubo (the process of culturing and propagating yeast) and provides staff guidance.
Food Vinegar Manufacturing Worker
Food vinegar manufacturing workers handle processes from raw material selection to fermentation, aging, purification, and filling, producing safe and high-quality food vinegar.
Immersion Worker (Miso and Soy Sauce Manufacturing)
Worker who handles the pre-fermentation process for miso and soy sauce by loading soybeans and raw materials into immersion tanks and managing temperature and moisture. Contributes to quality stability through equipment operation and hygiene management.