Food and Beverage Manufacturing Industries(a.k.a Inshokuryouhin-seizougyou
・ Job description
Ensuring manufacturing, processing, and safety and sanitation of all food and beverage manufacturing operations, as well as management operations related to such operations.
・Requirements
In order to confirm the ability to perform the work as a process supervisor, the applicant must have at least two years of work experience as a process supervisor in the food and beverage manufacturing industry, working under the guidance of multiple workers. In addition, the applicant must have passed the “Food and Beverage Manufacturing SSW (Specified Skilled Worker-Tokuteigino) No. 2 Skills Measurement Examination”.
・Qualifications
(a) Be at least 17 years old on the date of the examination.
(b) Possess a passport issued by a foreign government or a competent regional authority specified by the Minister of Justice in a public notice as cooperating in the smooth execution of a past compulsory certificate.
(c) Have at least two years of work experience as a person who is engaged in work while supervising multiple workers and managing the process by the day before the examination. Those who have less than 2 years of work experience must be expected to have at least 2 years of work experience within 6 months from the examination date.
・Examination Outline
Examination Fee 15,000 yen (tax included)
Organization for Technology Assessment and Evaluation of Food Industry Skills for Foreigners (OTAFF)
Schedule of the examinations OTAFF's website (https://otaff.or.jp/) will announce the schedule as needed.
・Examination Level
Food and Beverage Manufacturing Industry No. 2 Skills Test
The level of expertise and skills required is the same as or higher than that of foreign nationals with the current status of residence in the professional/technical field, and the skills acquired through many years of work experience, etc.
The level of the examination should be such that about 30% of examinees who take the examination without preparation using textbooks and other materials specifically designed for this examination will pass the examination.
・Examination Subjects
Subjects of Examination
General hygiene management based on HACCP, etc., occupational safety and health, quality, delivery, cost, and employee management
Knowledge required for management positions such as quality, delivery, cost, employee management, raw material management, etc. is measured.
・Practical skills test (judgment, planning test, etc.)
Judgment test to determine the correct course of action in a set of situations using diagrams, illustrations, etc.
A planning test to plan necessary operations using prescribed formulas.
Both of these tests confirm that the trainee is capable of appropriately performing work that corresponds to “sanitation management in accordance with HACCP,” etc. The presence or absence of specialized knowledge as well as the ability to make correct judgments and knowledge of the work required to carry out the work are also evaluated.
The presence or absence of specialized knowledge as well as the ability to make correct judgments necessary to perform the work and knowledge of the work are also evaluated.
・Criteria for Pass/Fail
The standard for passing the examination is 65% or more of the total score of the written and practical examinations.
If there is a significant bias in the difficulty level of the examinations, the Ministry of Agriculture, Forestry and Fisheries (MAFF) and the skill test administrators will make corrections to determine the pass/fail criteria.
The Ministry of Agriculture, Forestry and Fisheries and the skill test administrator will determine the pass/fail criteria.
Reference:OTAFF「Preparation for and Points to Keep in Mind when Conducting the Proficiency Test for Specified Proficiency No. 2」
Ministry of Agriculture, Forestry and Fisheries「System for Accepting Specified Skilled Foreigners in the Food and Beverage Manufacturing Sector」
Ministry of Agriculture, Forestry and Fisheries「Food and Beverage Manufacturing Industry Specific Skill Test Implementation Guideline」