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Includes step-by-step instructions for creating kaizen processes that prevent faults a priori rather than a posteriori
Shows optimization strategies in a real-world of food safety case
Includes numerous tips for stakeholders in the value chain to achieve business benefits as well as improved food safety and quality
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.
Content Level »Research
Keywords »Food value chain - GI - Glycaemic index - Glycaemic load - Kaizen - Quality management
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.