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

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Springer Science & Business Media, Apr 12, 2014 - Business & Economics - 389 pages
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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Literature Review and Preliminary Data Analysis
Modelling the Research Argument
Appendices to Chap1
Appendices to Chap3
Appendix to Chap4
Appendices to Chap 6

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About the author (2014)

Victoria Hill has more than 15 years international engineering experience, including eight years with PespiCo, Inc. and another three teaching MBA students. Dr. Hill current work focuses on teaching quality management in food production.

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