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15/1/2026
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Schedule of Test of "Specified Skilled (i) and (ii)" for the Food Service ※ Updated continuously
23/12/2025
Quoted from the OTAFF (Organization for Technical Assessment of Foreign Food Industry Workers) website ＞External Link
NEWS｜Announcements
| Domestic Annual Schedule | Detailed Schedule (Level 1) | Detailed Schedule (Level 2) |
| Specified Skilled Worker (i) Skill Assessment Test for the Food Service Industry Click here for detailed test schedules (test regions, venues, and times) |
For those taking the Specified Skilled Worker (i) Skill Assessment Test for the Food Service Industry outside Japan FY2025 Examination Information |
Under the revised Immigration Control and Refugee Recognition Act, which came into effect on April 1, 2019, a new status of residence called “Specified Skilled Worker” was established.
The “Specified Skilled Worker” system accepts foreign nationals with specialized skills to work in industries facing labor shortages in Japan, such as the food service industry.
To obtain the Specified Skilled Worker (i) status of residence in the food service field, applicants must pass both the “skill level” and the “Japanese language proficiency level” requirements.
The “Japanese language proficiency level” is determined by either the “Japan Foundation Test for Basic Japanese (JFT-Basic)” administered by the Japan Foundation or the “Japanese-Language Proficiency Test (JLPT)” administered by the Japan Foundation and Japan Educational Exchanges and Services.
The “skill level” in the food service field is determined by the “Specified Skilled Worker (i) Skill Assessment Test for the Food Service Industry” administered by the Organization for Technical Assessment of Foreign Food Industry Workers (hereinafter referred to as OTAFF). (The examination name may be abbreviated when necessary.)
For applications related to the certification of eligibility for the Specified Skilled Worker status of residence, please contact the Immigration Services Agency of Japan. OTAFF cannot respond to inquiries unrelated to the Specified Skilled Worker (i) Skill Assessment Tests for the food service and food manufacturing industries.
2. Eligibility Requirements
Those who may take the Specified Skilled Worker examination for the food service industry in Japan must meet both conditions A and B on the examination date.
A. Individuals who hold a status of residence (Note 1) and are 17 years of age or older on the examination date.
B. Individuals who possess a passport (Note 2) issued by a foreign government or an authorized authority of a region designated by the Minister of Justice as cooperating in the smooth execution of deportation orders.
(Note 1) Individuals legally residing in Japan in accordance with Japanese law may take the examination. Even those without a residence card may take the examination if they are legally staying in Japan for a short period. Individuals residing illegally in Japan (e.g., overstayers) are not permitted to take the examination.
(Note 2) At present, individuals holding passports issued by foreign governments or regions (excluding the Islamic Republic of Iran) may take the examination.
(Important Notes)
■ Passing this examination does not guarantee that the “Specified Skilled Worker” status of residence will be granted.
Even if you pass the examination and apply for a Certificate of Eligibility or a change of status of residence, issuance of the Certificate of Eligibility is not guaranteed.
■ Even if a Certificate of Eligibility is issued, visa applications are subject to separate examination by the Ministry of Foreign Affairs; therefore, issuance of a visa is not guaranteed.
3. Examination Subjects and Methods
(All examination questions are written in Japanese; kanji include furigana.)
Subjects: Two subjects — written examination and practical examination Examination time: 70 minutes
Method: Paper-based test (mark-sheet format)
(1) Written Examination
This examination assesses knowledge of hygiene management, food preparation, customer service, and Japanese language proficiency required for work.
| Category | Main Content | Number of Questions | Score |
| Hygiene Management | • Knowledge of general hygiene management • Knowledge of HACCP • Knowledge of food poisoning, etc. |
10 | Max: 40 points (@4 points) |
| Food Preparation | • Knowledge of cooking • Knowledge of ingredients • Knowledge of cooking equipment, etc. |
10 | Max: 30 points (@3 points) |
| Customer Service | • Knowledge of customer service • Knowledge of food diversity • Knowledge of complaint handling, etc. |
10 | Max: 30 points (@3 points) |
| Total: 30 | Total: 100 points | ||
(2) Practical Examination (consisting of “Judgment Test” and “Planning”)
The “Judgment Test” evaluates the ability to select correct actions based on diagrams and illustrations, while “Planning” evaluates the ability to create work plans using calculation formulas.
| Category | Main Content | Number of Questions | Score | ||
| Judgment | Planning | Total | |||
| Hygiene Management | Same as written examination | 3 | 2 | 5 | Max: 40 points (@8 points) |
| Food Preparation | Same as written examination | 3 | 2 | 5 | Max: 30 points (@6 points) |
| Customer Service | Same as written examination | 3 | 2 | 5 | Max: 30 points (@6 points) |
| Total: 9 | Total: 6 | Total: 15 | Total: 100 points | ||
| Specified Skilled Worker (i) Skill Assessment Test for the Food Service Industry Click here for detailed examination schedules (regions, venues, and times) |
For those taking the Specified Skilled Worker (i) Skill Assessment Test for the Food Service Industry outside Japan FY 2025 Examination Information |
| Click here for detailed examination guidance and schedules Click here to get more information and to schedule your test. |
◆ Organization for Technical Skill Assessment of Foreign Food Industry Workers (OTAFF) ◆ ＞External Link