vbid/9783319042503

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. 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.Typham this is the title: A Kaizen Approach to Food Safety Quality Management in the Value Chain from Wheat to Bread