A Kaizen Approach to Food Safety : Quality Management in the Value Chain from Wheat to Bread

Online-Ressource (XXXIII, 389 p. 105 illus, online resource)

Description based upon print version of record

Foreword; Preface; Acknowledgements; Contents; List of Figures; List of Tables; Acronyms Used in This Book; Part I: Literature Review and Preliminary Data Analysis; Chapter 1: The Bread VC: Its Health Impact and Structure in France and the U.S.; 1.1 Concerns Over Bread´s Health Impacts; 1.1.1 Why White Bread Is a `Culprit´ Food; 1.1.2 The Glycaemic Index (GI) and Glycaemic Load (GL) System; 1.1.3 Public Health Issues Posed by Overeating High GI/GL Foods; 1.2 The Bread Market in France and the U.S.; 1.2.1 Similar Bread Production Methods; 1.2.2 Similar Market Segments for Bread

1.2.3 Differences in Consumption Between France and the U.S.1.2.4 Influence of Low-Carbohydrate Diets and GI/GL Diets; 1.2.5 Producer Interest in Low-Carbohydrate and GI/GL Diets; 1.2.6 Comparison of Bread Market Issues; 1.3 The Bread VC in France and the U.S.; 1.3.1 The VC for Bread; 1.3.2 Economic Comparison of the Bakery-VC in France and the U.S.; 1.3.3 The U.S. Bakery Industry; 1.3.4 The French Bakery Industry; 1.3.5 Summary Comparison of the Bakery-VC in France and the U.S.; 1.3.6 The Grain Processor-VC in the U.S. and France; 1.3.7 Grain Processors in the U.S.

1.3.8 Grain Processors in France1.3.9 Summary Comparison of the Grain Processors-VC; 1.3.10 Some Differences Between Wheat Grower-VC in the U.S. and France; 1.3.11 Framework for a Generic Wheat Farm-VC; 1.3.12 The Wheat Farm-VC in the U.S.; 1.3.13 The Wheat Farm-VC in France; 1.3.14 Comparison of Wheat Production Costs in France and the U.S.; 1.3.15 Comparing Productivity of French and U.S. Wheat Farms; 1.3.16 Summary Comparison of French and U.S. Wheat Farms; 1.4 Bread VC´s Links to GI/GL Levels; 1.4.1 Ingredients Used in Breadmaking; 1.4.2 Bread VC Processes Linked to GI/GL Levels

1.4.3 Composition of the Wheat Grain1.4.4 Amylose-to-Amylopectin Ratio; 1.4.5 Health Characteristics Connected to the Wheat Farm; 1.4.6 Summary of the Literature Linking Bread VC and GI/GL Levels; 1.5 Chapter Summary; References; Chapter 2: Government Regulation of Food Quality: International and in France and the U.S.; 2.1 International Framework for Food Safety; 2.1.1 Role of the Codex Alimentarius Commission; 2.1.2 Uruguay Round Agreement on Agriculture (URAA); 2.1.3 SPS Agreement; 2.1.4 TBT Agreement; 2.1.5 Different Interpretations of SPS and TBT

2.1.6 Codex Standards, Guidelines and Recommendations2.1.7 The `Good Manufacturing/Agricultural/Hygienic Practices´ (GMPs/GAPs/GHPs); 2.1.8 The HACCP System; 2.1.8.1 Coverage Gap(s) in HACCP; 2.1.9 The Influence of the European Union (EU) on International Food Safety; 2.1.9.1 General Food Law Regulation EC No. 178/2002; 2.1.9.2 The Precautionary Principle and `Safe Unless Proven Otherwise´; 2.1.9.3 A Reflection of Cultural Preferences?; 2.1.10 The Role of the European Food Safety Authority (EFSA); 2.1.11 The Caswell and Henson View of Food Safety Across the OECD

2.1.12 Comparing EFSA´s Approach with That of the U.S.

10.1007/978-3-319-04250-3 [DOI]

ECONIS - Online Catalogue of the ZBW