Central Library

Normal view MARC view ISBD view

A Kaizen Approach to Food Safety [electronic resource] : Quality Management in the Value Chain from Wheat to Bread / by Victoria Hill.

By: Hill, Victoria [author.].
Contributor(s): SpringerLink (Online service).
Material type: materialTypeLabelBookSeries: Contributions to Management Science: Publisher: Cham : Springer International Publishing : Imprint: Springer, 2014Description: XXXIII, 389 p. 105 illus. online resource.Content type: text Media type: computer Carrier type: online resourceISBN: 9783319042503.Subject(s): Business | Production management | Operations research | Decision making | Food -- Biotechnology | Mathematical optimization | Management science | Quality control | Reliability | Industrial safety | Business and Management | Operation Research/Decision Theory | Quality Control, Reliability, Safety and Risk | Food Science | Optimization | Operations Management | Operations Research, Management ScienceAdditional physical formats: Printed edition:: No titleDDC classification: 658.40301 Online resources: Click here to access online
Contents:
The Bread VC: Its Health Impact and Structure in France and the U.S. -- Government Regulation of Food Quality: International and in France and the U.S. -- Industry Regulation of Quality in Bread, Flour and Wheat in France and the U.S. -- Discussion of Literature Review and Preliminary Data Analysis -- Modelling the Value Stream for Bread, Flour and Wheat Production -- QFD Models of French and U.S. Wheat Management Practices -- HACCP and VSM Models of French and U.S. Wheat Production Processes -- Findings, Recommendations and Conclusion.
In: Springer eBooksSummary: 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. Lastly, 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.
    average rating: 0.0 (0 votes)
No physical items for this record

The Bread VC: Its Health Impact and Structure in France and the U.S. -- Government Regulation of Food Quality: International and in France and the U.S. -- Industry Regulation of Quality in Bread, Flour and Wheat in France and the U.S. -- Discussion of Literature Review and Preliminary Data Analysis -- Modelling the Value Stream for Bread, Flour and Wheat Production -- QFD Models of French and U.S. Wheat Management Practices -- HACCP and VSM Models of French and U.S. Wheat Production Processes -- Findings, Recommendations and Conclusion.

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. Lastly, 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.

There are no comments for this item.

Log in to your account to post a comment.