Temperature and Humidity Control × Keywords: Hygiene Management
10 jobs found.
Unagi Kabayaki Manufacturing Worker
Occupation involving the series of kabayaki manufacturing processes for unagi, such as gutting, skewering, baking, tare application, and finishing.
Smoking Worker (Meat Products)
A manufacturing job that applies smoking treatment to meat products to enhance the flavor and shelf life of ham, bacon, sausages, and similar items.
Koji Worker (Miso and Soy Sauce Manufacturing)
Specialized profession that uses koji mold to produce koji from grain raw materials and handles the fermentation process for miso and soy sauce.
Smoked Seafood Processor
A food processing job that improves shelf life and flavor by salting or brining raw materials such as fresh fish, then heating and drying with smoke.
Koji Maker (Miso and Soy Sauce Production)
Koji makers are specialists who produce koji, the raw material for miso and soy sauce. They ensure the quality of the fermentation process through koji mold management and temperature/humidity adjustments.
Dough Mixer (Bread and Confectionery Manufacturing)
A profession that kneads dough for bread and confectionery, handles processes such as shaping and baking, and mass-produces delicious and safe products.
Ham, Bacon, and Sausage Manufacturer
Occupation that manufactures processed meat products such as ham, bacon, and sausages.
Hatchery (hatch) Technician
Specialized professional responsible for techniques such as temperature and humidity control and hygiene management to hatch poultry eggs under appropriate environments.
Dried Flounder Manufacturing Worker
This occupation involves manufacturing dried flounder through a series of processes such as selection, salting, drying, finishing, and packaging using flounder as raw material.
Japanese Dried Confectionery Manufacturing Equipment Operator
A job that operates equipment on the production line for Japanese dried confections, monitoring, adjusting, and managing quality in the manufacturing process.