A Kaizen Approach to Food Safety
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. Lately, 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.
Includes step-by-step instructions for creating kaizen processes that prevent faults a priori rather than a posterioriShows optimization strategies in a real-world of food safety caseIncludes numerous tips for stakeholders in the value chain to achieve business benefits as well as improved food safety and quality