Founded in 1919, Malt-O-Meal Company is privately held and
headquartered in Minneapolis, Minnesota. Malt-O-Meal, the nationís fourth
largest cereal manufacturer, supplies a full line of branded cereals to all
retail channels. The company currently produces ready-to-eat cereals, hot
wheat cereals, and a full line of oatmeal products. The company operates
production facilities in Minnesota, Utah, North Carolina and Iowa. Various
distribution centers supply the customer base throughout the United States.
Provide technical support to Quality Assurance and Operations with emphasis
on continuous improvement of microbiological food safety and quality
assurance for Malt-O-Meal cereal products. The position supports
microbiological control activities related to ingredients, manufacturing
processes, and environmental and equipment hygiene.
1. Serve as a technical resource and Team Member in developing and
enhancing programs for assuring microbiological safety and quality of
2. Serve as a technical resource to Team Members for continuous improvement
of ingredient supply, thermal processing effectiveness, sanitation
verification and environmental hygiene monitoring and control.
3. Support the Corporate Food Safety Manager/Microbiologist with a variety
of food safety and quality-related activities, including HACCP hazards
analysis, validation, allergen control and other prerequisite programs.
Serve as backup for the Corporate Food Safety Manager/Microbiologist.
4. Conduct facility and equipment evaluations as well as process
evaluations and recommend enhancements for the production of
microbiologically safe and quality products.
5. Evaluate, communicate and implement new and existing technologies for
enhanced assurance of microbiological safety and quality.
6. Review plant-generated microbiological data and/or summaries, and
provide guidance for continuous improvement of sanitation and hygienic
conditions in plants.
9. Perform related duties as assigned by Corporate Food Safety
Four years college degree in Food Science, Microbiology or related
biological science is required.
Three years food product experience required preferably as a Food
Technologist, Quality Engineer, Food Technologist or Quality Supervisor.
Knowledge of food manufacturing processes, HACCP principles, GMPs and
statistics are required.
Must possess excellent organizational and problem solving skills, be
proficient with the use of word processing, spreadsheet and presentation
software, and have demonstrated math/statistical computation skills. Must
be able to work safely around food manufacturing equipment. Must be
familiar with microbiological sampling and analysis of data, including
compilation of summaries. Must be able to communicate technical,
scientific, and regulatory information, both written and verbally. Must
have strong communication and interpersonal skills, including the ability
to make work in a team environment, facilitate meetings and present
information. Must be able to read and communicate in English.