A Kaizen Approach to Food Safety

Quality Management in the Value Chain from Wheat to Bread

  • Victoria Hill
Part of the Contributions to Management Science book series (MANAGEMENT SC.)

Table of contents

  1. Front Matter
    Pages i-xxxiii
  2. Literature Review and Preliminary Data Analysis

  3. Modelling the Research Argument

  4. Back Matter
    Pages 303-389

About this book

Introduction

​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.

Keywords

Food value chain GI Glycaemic index Glycaemic load Kaizen Quality management

Authors and affiliations

  • Victoria Hill
    • 1
  1. 1.University of StrathclydeAmmanJordan

Bibliographic information

  • DOI https://doi.org/10.1007/978-3-319-04250-3
  • Copyright Information Springer International Publishing Switzerland 2014
  • Publisher Name Springer, Cham
  • eBook Packages Business and Economics
  • Print ISBN 978-3-319-04249-7
  • Online ISBN 978-3-319-04250-3
  • Series Print ISSN 1431-1941
  • Series Online ISSN 2197-716X
  • About this book