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© 2014

A Kaizen Approach to Food Safety

Quality Management in the Value Chain from Wheat to Bread

Book

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

  1. 1.University of StrathclydeAmmanJordan

About the authors

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.

Bibliographic information

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