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

• Κύριος συγγραφέας: Hill, Victoria (Συγγραφέας)
• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Cham : Springer International Publishing : Imprint: Springer, 2014.
• Σειρά: Contributions to Management Science,
• Θέματα: Business.; Production management.; Operations research.; Decision making.; Food > Biotechnology.; Mathematical optimization.; Management science.; Quality control.; Reliability.; Industrial safety.; Business and Management.; Operation Research/Decision Theory.; Quality Control, Reliability, Safety and Risk.; Food Science.; Optimization.; Operations Management.; Operations Research, Management Science.
• Φυσική περιγραφή: XXXIII, 389 p. 105 illus. online resource.
• ISBN: 9783319042503
• ISSN: 1431-1941

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. Lastly, 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.