A Kaizen Approach to Food Safety: Quality Management in the Value Chain from Wheat to Bread (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. -- Publisher 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. 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. 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. By Victoria Hill. Front Matter....Pages i-xxxiii Front Matter....Pages 1-1 The Bread VC: Its Health Impact and Structure in France and the U.S.....Pages 3-51 Government Regulation of Food Quality: International and in France and the U.S.....Pages 53-82 Industry Regulation of Quality in Bread, Flour and Wheat in France and the U.S.....Pages 83-121 Discussion of Literature Review and Preliminary Data Analysis....Pages 123-149 Front Matter....Pages 151-151 Modelling the Value Stream for Bread, Flour and Wheat Production....Pages 153-200 QFD Models of French and U.S. Wheat Management Practices....Pages 201-249 HACCP and VSM Models of French and U.S. Wheat Production Processes....Pages 251-281 Findings, Recommendations and Conclusion....Pages 283-301 Back Matter....Pages 303-389