A Kaizen Approach to Food Safety

Quality Management in the Value Chain from Wheat to Bread
Softcover Nachdruck of the original 1. Auflage 2014
ISBN: 978-3-319-37912-8
Verlag: Springer International Publishing

Buch, Englisch, 389 Seiten, Paperback, Format (B × H): 155 mm x 235 mm, Gewicht: 639 g

Reihe: Contributions to Management Science

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.

Zielgruppe

Research

Autoren/Hrsg.

Hill, Victoria

Fachgebiete

• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Primärer Sektor Agrarökonomie, Ernährungswirtschaft
• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Fertigungsindustrie Lebensmittelindustrie, Nahrungsmittelindustrie
• Wirtschaftswissenschaften Betriebswirtschaft Management Qualitätsmanagement, Qualitätssicherung (QS), Total Quality Management (TQM)

Inhaltsverzeichnis

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.

Über Autor(innen)

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.