| |
|
|
|
|
|
|
|
|
1. |
Record Nr. |
UNINA9910298527803321 |
|
|
Autore |
Hill Victoria |
|
|
Titolo |
A Kaizen Approach to Food Safety : Quality Management in the Value Chain from Wheat to Bread / / by Victoria Hill |
|
|
|
|
|
|
|
Pubbl/distr/stampa |
|
|
Cham : , : Springer International Publishing : , : Imprint : Springer, , 2014 |
|
|
|
|
|
|
|
|
|
ISBN |
|
|
|
|
|
|
Edizione |
[1st ed. 2014.] |
|
|
|
|
|
Descrizione fisica |
|
1 online resource (413 pages) |
|
|
|
|
|
|
Collana |
|
Contributions to Management Science, , 1431-1941 |
|
|
|
|
|
|
Disciplina |
|
|
|
|
|
|
Soggetti |
|
Operations research |
Decision making |
Quality control |
Reliability |
Industrial safety |
Food—Biotechnology |
Mathematical optimization |
Production management |
Management science |
Operations Research/Decision Theory |
Quality Control, Reliability, Safety and Risk |
Food Science |
Optimization |
Operations Management |
Operations Research, Management Science |
|
|
|
|
|
|
|
|
Lingua di pubblicazione |
|
|
|
|
|
|
Formato |
Materiale a stampa |
|
|
|
|
|
Livello bibliografico |
Monografia |
|
|
|
|
|
Note generali |
|
Description based upon print version of record. |
|
|
|
|
|
|
Nota di bibliografia |
|
Includes bibliographical references and index. |
|
|
|
|
|
|
Nota di contenuto |
|
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. |
|
|
|
|
|
|
Sommario/riassunto |
|
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. |
|
|
|
|
|
|
|
| |