ENGLISH

A Kaizen Approach to Food Safety: Quality Management in the Value Chain from Wheat to Bread

By Victoria Hill (auth.)

Book information

Publisher
Springer International Publishing
Year
2014
ISBN
978-3-319-04249-7, 978-3-319-04250-3
DOI
10.1007/978-3-319-04250-3
Language
english
Format
PDF
Filesize
13 MB (14011909 bytes)
Series
Contributions to Management Science
Edition
1
Pages
389\413
Time added
2014-06-12 06:00:00
Management ScienceOperation Research/Decision Theory; Quality ControReliabilitySafety and Risk; Food Science; Optimization; Produ

Description

This book provides a Management Science approach to quality management in food production. Aspects of food quality, product conformance and reliability/food safety are examined, starting with wheat and ending with its value chain transformation into bread. Protein qualities that influence glycemic index levels in bread are used to compare the value chains of France and the US. With Kaizen models the book shows how changes in these characteristics are the result of management decisions made by the wheat growers in response to government policy and industry strategy. Lately, it provides step-by-step instructions on how to apply kaizen methodology and Deming's work on quality improvement to make the HACCPs (Hazard Analysis and Critical Control Points) in food safety systems more robust.

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