飲食料品製造業 — Food Manufacturing

Tokutei Gino 1 Pathway — Food Processing (13 Sessions)

A 13-session program covering food hygiene, occupational safety (sessions 1–7) and intensive exam practice (sessions 8–13) to pass the Tokutei Gino 1 food industry exam.

Core Training Content

Foundation phase (sessions 1–7): Exam structure, food processing skills, food hygiene and occupational safety.
Exam practice phase (sessions 8–12): Practice sets 1–10, knowledge consolidation and exam technique.
Session 13: Practice set 11 and exam strategy guidance.

Expected Outcome

Achieve the Tokutei Gino 1 food industry certification and confidently work at food processing facilities in Japan.

Duration

13 sessions

The roadmap can be adjusted based on entry level, chosen industry, and each learner's interview timeline.

Next Steps

1. Choose the program that matches your current level and employment goal.

2. Book a consultation to review your profile, Japanese ability, and suitable job sector.

3. Start the roadmap, track progress regularly, and prepare for exams or interviews.

Free Consultation

13-Session Timeline — Food Processing Tokutei Gino 1

Session 1

Exam structure overview Course introduction Chapter 1: Essential skills in food processing Chapter 2: Food hygiene (2.3 Biological hazards) → Up to page 14

Session 2

Chapter 2: Food hygiene (3.3: Worker hygiene management) → Up to page 27

Session 3

Chapter 2: Food hygiene (4.5: Record keeping) → Up to page 41

Session 4

Chapter 3: Occupational safety (2.3 Rule compliance and work procedure manuals) → Up to page 49

Session 5

Chapter 3: Occupational safety (4.3 KYT participation) → Up to page 56

Session 6

Chapter 3: Occupational safety (5.8 Piercing and collision accidents) → Up to page 62

Session 7

Supplementary material: Video resource list on accident prevention → Up to page 66

Session 8

Practice sets 1 + 2

Session 9

Practice sets 3 + 4

Session 10

Practice sets 5 + 6

Session 11

Practice sets 7 + 8

Session 12

Practice sets 9 + 10

Session 13

Practice set 11 + Exam strategy guidance

Session	Content
1	Exam structure overview Course introduction Chapter 1: Essential skills in food processing Chapter 2: Food hygiene (2.3 Biological hazards) → Up to page 14
2	Chapter 2: Food hygiene (3.3: Worker hygiene management) → Up to page 27
3	Chapter 2: Food hygiene (4.5: Record keeping) → Up to page 41
4	Chapter 3: Occupational safety (2.3 Rule compliance and work procedure manuals) → Up to page 49
5	Chapter 3: Occupational safety (4.3 KYT participation) → Up to page 56
6	Chapter 3: Occupational safety (5.8 Piercing and collision accidents) → Up to page 62
7	Supplementary material: Video resource list on accident prevention → Up to page 66
8	Practice sets 1 + 2
9	Practice sets 3 + 4
10	Practice sets 5 + 6
11	Practice sets 7 + 8
12	Practice sets 9 + 10
13	Practice set 11 + Exam strategy guidance

Back to Tokutei Gino 1 list