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A Kaizen Approach to Food Safety
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Product Details
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 usedto compare the value chains of France and the US. With Kaizen models the book shows how changesin 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 theHACCPs (Hazard Analysis and Critical Control Points) in food safety systems more robust.
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