000			03405nam a22006135i 4500
001			978-3-319-04250-3
003			DE-He213
005			20200420211745.0
007			cr nn 008mamaa
008			140412s2014 gw | s |||| 0|eng d
020			_a9783319042503 _9978-3-319-04250-3
024	7		_a10.1007/978-3-319-04250-3 _2doi
050		4	_aHD30.23
072		7	_aKJT _2bicssc
072		7	_aKJMD _2bicssc
072		7	_aBUS049000 _2bisacsh
082	0	4	_a658.40301 _223
100	1		_aHill, Victoria. _eauthor.
245	1	2	_aA Kaizen Approach to Food Safety _h[electronic resource] : _bQuality Management in the Value Chain from Wheat to Bread / _cby Victoria Hill.
264		1	_aCham : _bSpringer International Publishing : _bImprint: Springer, _c2014.
300			_aXXXIII, 389 p. 105 illus. _bonline resource.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
347			_atext file _bPDF _2rda
490	1		_aContributions to Management Science, _x1431-1941
505	0		_aThe 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.
520			_aThis 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.
650		0	_aBusiness.
650		0	_aProduction management.
650		0	_aOperations research.
650		0	_aDecision making.
650		0	_aFood _xBiotechnology.
650		0	_aMathematical optimization.
650		0	_aManagement science.
650		0	_aQuality control.
650		0	_aReliability.
650		0	_aIndustrial safety.
650	1	4	_aBusiness and Management.
650	2	4	_aOperation Research/Decision Theory.
650	2	4	_aQuality Control, Reliability, Safety and Risk.
650	2	4	_aFood Science.
650	2	4	_aOptimization.
650	2	4	_aOperations Management.
650	2	4	_aOperations Research, Management Science.
710	2		_aSpringerLink (Online service)
773	0		_tSpringer eBooks
776	0	8	_iPrinted edition: _z9783319042497
830		0	_aContributions to Management Science, _x1431-1941
856	4	0	_uhttp://dx.doi.org/10.1007/978-3-319-04250-3
912			_aZDB-2-SBE
942			_cEBK
999			_c50933 _d50933