Título :	A Kaizen Approach to Food Safety : Quality Management in the Value Chain from Wheat to Bread
Tipo de documento:	documento electrónico
Autores:	Victoria Hill ; SpringerLink (Online service)
Editorial:	Cham : Springer International Publishing
Fecha de publicación:	2014
Otro editor:	Imprint: Springer
Colección:	Contributions to Management Science, ISSN 1431-1941
Número de páginas:	XXXIII, 389 p. 105 illus
Il.:	online resource
ISBN/ISSN/DL:	978-3-319-04250-3
Idioma :	Inglés (eng)
Palabras clave:	Business  Production  management  Operations  research  Decision  making  Food  Biotechnology  Mathematical  optimization  Management  science  Quality  control  Reliability  Industrial  safety  and  Operation  Research/Decision  Theory  Control,  Reliability,  Safety  Risk  Science  Optimization  Research,
Clasificación:	658 Empresas. Organización de empresas
Resumen:	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
Nota de contenido:	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
En línea:	http://dx.doi.org/10.1007/978-3-319-04250-3
Link:	https://biblioteca.cunef.edu/gestion/catalogo/index.php?lvl=notice_display&id=36031

A Kaizen Approach to Food Safety : Quality Management in the Value Chain from Wheat to Bread [documento electrónico] / Victoria Hill ; SpringerLink (Online service) . - Cham : Springer International Publishing : Imprint: Springer, 2014 . - XXXIII, 389 p. 105 illus : online resource. - (Contributions to Management Science, ISSN 1431-1941) .
ISBN : 978-3-319-04250-3
Idioma : Inglés (eng)

Palabras clave:	Business  Production  management  Operations  research  Decision  making  Food  Biotechnology  Mathematical  optimization  Management  science  Quality  control  Reliability  Industrial  safety  and  Operation  Research/Decision  Theory  Control,  Reliability,  Safety  Risk  Science  Optimization  Research,
Clasificación:	658 Empresas. Organización de empresas
Resumen:	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
Nota de contenido:	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
En línea:	http://dx.doi.org/10.1007/978-3-319-04250-3
Link:	https://biblioteca.cunef.edu/gestion/catalogo/index.php?lvl=notice_display&id=36031