A Kaizen Approach to Food Safety
Quality Management in the Value Chain from Wheat to Bread
Published on 28. April 2014
Book
Hardback
XXXIII, 389 pages
978-3-319-04249-7 (ISBN)
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.
More details
Series
Language
English
Place of publication
Cham
Switzerland
Publishing group
Springer International Publishing
Target group
Professional and scholarly
Research
Illustrations
105 s/w Abbildungen
XXXIII, 389 p. 105 illus.
Dimensions
Height: 241 mm
Width: 160 mm
Thickness: 29 mm
Weight
799 gr
ISBN-13
978-3-319-04249-7 (9783319042497)
DOI
10.1007/978-3-319-04250-3
Schweitzer Classification
Other editions
Additional editions
Victoria Hill
A Kaizen Approach to Food Safety
Quality Management in the Value Chain from Wheat to Bread
Book
08/2016
Springer
€106.99
Shipment within 10-15 days
Victoria Hill
A Kaizen Approach to Food Safety
Quality Management in the Value Chain from Wheat to Bread
E-Book
04/2014
1st Edition
Springer
€96.29
Available for download
Person
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.
Content
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.