The Resource A Kaizen Approach to Food Safety : Quality Management in the Value Chain from Wheat to Bread, by Victoria Hill

A Kaizen Approach to Food Safety : Quality Management in the Value Chain from Wheat to Bread, by Victoria Hill

Label
A Kaizen Approach to Food Safety : Quality Management in the Value Chain from Wheat to Bread
Title
A Kaizen Approach to Food Safety
Title remainder
Quality Management in the Value Chain from Wheat to Bread
Statement of responsibility
by Victoria Hill
Creator
Author
Subject
Genre
Language
eng
Summary
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
Member of
Cataloging source
NUI
http://library.link/vocab/creatorName
Hill, Victoria
Dewey number
658.40301
Illustrations
illustrations
Image bit depth
0
Index
no index present
LC call number
HD30.23
Literary form
non fiction
Nature of contents
dictionaries
Series statement
Contributions to Management Science,
http://library.link/vocab/subjectName
  • Economics
  • Food
  • Mathematical optimization
  • System safety
  • Operations research
  • BUSINESS & ECONOMICS
  • BUSINESS & ECONOMICS
  • BUSINESS & ECONOMICS
  • BUSINESS & ECONOMICS
  • Economics
  • Food
  • Mathematical optimization
  • Operations research
  • System safety
Label
A Kaizen Approach to Food Safety : Quality Management in the Value Chain from Wheat to Bread, by Victoria Hill
Link
https://ezproxy.lib.ou.edu/login?url=http://link.springer.com/10.1007/978-3-319-04250-3
Instantiates
Publication
Antecedent source
mixed
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
not applicable
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
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
Dimensions
unknown
Extent
1 online resource (XXXIII, 389 pages 105 illustrations)
File format
multiple file formats
Form of item
online
Isbn
9781306701976
Level of compression
uncompressed
Media category
computer
Media MARC source
rdamedia
Media type code
c
Note
SpringerLink
Other control number
10.1007/978-3-319-04250-3
Other physical details
online resource.
Quality assurance targets
absent
Reformatting quality
access
Specific material designation
remote
Stock number
601448
System control number
  • (OCoLC)912397422
  • (OCoLC)ocn912397422
Label
A Kaizen Approach to Food Safety : Quality Management in the Value Chain from Wheat to Bread, by Victoria Hill
Link
https://ezproxy.lib.ou.edu/login?url=http://link.springer.com/10.1007/978-3-319-04250-3
Publication
Antecedent source
mixed
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
not applicable
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
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
Dimensions
unknown
Extent
1 online resource (XXXIII, 389 pages 105 illustrations)
File format
multiple file formats
Form of item
online
Isbn
9781306701976
Level of compression
uncompressed
Media category
computer
Media MARC source
rdamedia
Media type code
c
Note
SpringerLink
Other control number
10.1007/978-3-319-04250-3
Other physical details
online resource.
Quality assurance targets
absent
Reformatting quality
access
Specific material designation
remote
Stock number
601448
System control number
  • (OCoLC)912397422
  • (OCoLC)ocn912397422

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