A Kaizen Approach to Food Safety: Quality Management in the Value Chain from Wheat to Bread
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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Agricultural alpha-amylase amylopectin amylose ARVALIS author’s own research bakers bakery industry baking Brand X bread VC breadmaking Cauvain certified seed choose wheat seed Codex comparison competitive Compiled from author’s consumer costs crop customer’s dietary fibre dockage documentation dough Economic farmers flour food safety food safety programmes France French and U.S. French wheat growers GI/GL levels gluten glycemic index GMPs/GAPs/GHPs grain processors HACCP plan harvest impact increased inputs INRA International intrinsic testing Item kaizen Kansas Kansas State University kernels literature miller milling mycotoxins national food safety needs OECD ONIGC plant product characteristics Product plan Production Practices protein content protein quality characteristics protein-to-starch regulation requirements resistant starch retail Sect shows Source specific standards Stapper starch strategy Suitable Table U.S. Census Bureau U.S. Government U.S. wheat USDA wheat farm wheat production wheat quality wheat varieties Yes/No