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

Front Cover
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.
 

What people are saying - Write a review

We haven't found any reviews in the usual places.

Contents

Literature Review and Preliminary Data Analysis
2
Modelling the Research Argument
150
Appendices to Chap1
303
Appendices to Chap3
331
Appendix to Chap4
345
Appendices to Chap 6
353
References
376
Index
383
Copyright

Other editions - View all

Common terms and phrases

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.

Bibliographic information