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

by Victoria Hill

Overview

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.

Product Details

ISBN-13:	9783319379128
Publisher:	Springer International Publishing
Publication date:	07/24/2017
Series:	Contributions to Management Science
Edition description:	Softcover reprint of the original 1st ed. 2014
Pages:	389
Product dimensions:	6.10(w) x 9.25(h) x 0.03(d)

About the Author

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.

Table of Contents

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.