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A Kaizen Approach to Food Safety: Quality Management in the Value Chain from Wheat to Bread. Softcover reprint of the original 1st ed. 2014
・ISBN 978-3-319-37912-8 paper EUR 99.99
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| 著者・編者 | Hill, Victoria, |
|---|---|
| シリーズ | (Contributions to Management Science) |
| 出版社 | (Springer International Publishing AG, SZ) |
| 出版年月 | 2016 |
| ページ数 | 389 pp. |
| 言語 | ENG |
| ニュース番号 | ＜A05-48609＞ |
解説
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.