Coverart for item
The Resource A Kaizen Approach to Food Safety : Quality Management in the Value Chain from Wheat to Bread, by Victoria Hill, (electronic resource)

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

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
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
Assigning source
Provided by publisher
http://library.link/vocab/creatorName
Hill, Victoria
http://bibfra.me/vocab/relation/httpidlocgovvocabularyrelatorsaut
iI6-yCK3Hv8
Image bit depth
0
Literary form
non fiction
Nature of contents
dictionaries
Series statement
  • Contributions to Management Science,
  • Springer eBooks.
http://library.link/vocab/subjectName
  • Operations research
  • Decision making
  • Quality control
  • Reliability
  • Industrial safety
  • Food—Biotechnology
  • Mathematical optimization
  • Production management
  • Management science
Label
A Kaizen Approach to Food Safety : Quality Management in the Value Chain from Wheat to Bread, by Victoria Hill, (electronic resource)
Link
https://eui.idm.oclc.org/login?url=https://doi.org/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
Control code
978-3-319-04250-3
Dimensions
unknown
Edition
1st ed. 2014.
Extent
1 online resource (XXXIII, 389 pages)
File format
multiple file formats
Form of item
  • online
  • electronic
Governing access note
Use of this electronic resource may be governed by a license agreement which restricts use to the European University Institute community. Each user is responsible for limiting use to individual, non-commercial purposes, without systematically downloading, distributing, or retaining substantial portions of information, provided that all copyright and other proprietary notices contained on the materials are retained. The use of software, including scripts, agents, or robots, is generally prohibited and may result in the loss of access to these resources for the entire European University Institute community
Isbn
9783319042503
Level of compression
uncompressed
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other control number
10.1007/978-3-319-04250-3
Other physical details
105 illustrations
Quality assurance targets
absent
Reformatting quality
access
Specific material designation
remote
System control number
(OCoLC)988830018
Label
A Kaizen Approach to Food Safety : Quality Management in the Value Chain from Wheat to Bread, by Victoria Hill, (electronic resource)
Link
https://eui.idm.oclc.org/login?url=https://doi.org/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
Control code
978-3-319-04250-3
Dimensions
unknown
Edition
1st ed. 2014.
Extent
1 online resource (XXXIII, 389 pages)
File format
multiple file formats
Form of item
  • online
  • electronic
Governing access note
Use of this electronic resource may be governed by a license agreement which restricts use to the European University Institute community. Each user is responsible for limiting use to individual, non-commercial purposes, without systematically downloading, distributing, or retaining substantial portions of information, provided that all copyright and other proprietary notices contained on the materials are retained. The use of software, including scripts, agents, or robots, is generally prohibited and may result in the loss of access to these resources for the entire European University Institute community
Isbn
9783319042503
Level of compression
uncompressed
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other control number
10.1007/978-3-319-04250-3
Other physical details
105 illustrations
Quality assurance targets
absent
Reformatting quality
access
Specific material designation
remote
System control number
(OCoLC)988830018

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