for Fresh Candidates
for intermediate Candidates
for Experienced Candidates
Average Salary
High School Diploma or Technical Diploma in Food Processing, Meat Technology, or Agriculture (preferred)
A Ham, Sausage & Bacon Production Worker or Meat Processing Technician in Japan is responsible for producing processed meat products, including ham, sausages, and bacon. The role involves preparation, mixing, curing, smoking, packaging, and quality control to ensure safe, high-quality products in compliance with Japanese food safety standards.
Typically 8 hours per day
Around 40 hours per week
Overtime may occur during peak production periods or large orders
Work is mostly indoors in production facilities, including cold storage or smoking areas
Preparation, curing, and smoking of meat products
Operating machinery for grinding, mixing, stuffing, and packaging
Knowledge of hygiene, sanitation, and food safety regulations
Attention to detail for product consistency and quality control
Ability to follow production schedules efficiently
Teamwork and communication skills
Basic record-keeping and reporting skills
Receive, inspect, and prepare raw meat for processing
Operate machinery for grinding, mixing, stuffing, and smoking meat products
Monitor quality and ensure proper flavor, texture, and packaging standards
Maintain cleanliness and sanitation of processing areas and equipment
Follow strict food hygiene and safety regulations
Record production data and assist supervisors with reporting
Coordinate with team members for smooth workflow
Handle raw meat products safely to prevent contamination
Health Insurance
Social Insurance and Pension
Paid annual leave
Overtime pay
Transportation allowance
Work uniforms, gloves, and safety equipment provided
On-the-job training for machinery operation, curing, smoking, and food safety
Possible accommodation support for factory workers
Career advancement opportunities in production supervision, quality control, or meat processing management
Job Fee
₨ 4,800
Male, Female
Full Time
Job Posted
