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Unformatted text preview: machinery, equipment
and measuring devices.
Figure 6.1e Cleaning check point table Work Location Number 1 Assembly Team Period 1996.11.25-29 No. Checkpoints MON 25 TUE 26 WED 27 1. Dirt on floor (oil) O O X Inspector THU 28 Supervisor Mr. XX FRI 29 Comment X Beneath the workbench
2. Dirt on floor (garbage) O O O O O Good 3. Dirt on workbench X X X O O Scattered tools 4. Component storage O O X X X Numerous empty boxes 5. Tool shelf O O O O X Dusty, disorganized 6. Dirty uniforms X X X X Mr. A. Mr. B. 7. Organization of cleaning Collect shavings
5. Give special attention to collecting shavings. Shavings include scrap produced during
pressing, and shavings produced during cutting. They are constantly being produced
and there are always a lot of them. Take the following steps to deal with them:
a. Don’t allow shavings to be scattered: place a plate under machinery to catch them,
or cover the machinery.
b. Collect shavings: place boxes for collecting them near machinery, collect them after
each working cycle, and wipe away any oil or dirt where they have been lying. When
work finishes, clean the area carefully.
c. Remove them from the workplace at least once a day, depending on the amount
produced. Replace the collecting boxes at regular intervals.
d. Establish standards for procedures to keep the workplace clear of them. Unit 6 - Hygiene and Health 6 A Roadmap to Quality 05-87581_unit 6.qxd 01/08/2006 10:51 Page 7 Figure 6.1f Standards for collecting shavings
Category Person in-charge Frequency Method Gathering
cleaning Actual worker After every work
cycle Gather the shavings and put them
into a box for collection. Clean
machines and floor. Use rags to
clean off oil and dirt. Collecting the
box Person on duty Once a day Replace the box for collection with
an empty one, carry it to the
designated place and give
shavings to the processing agency. Checking and
evaluation Leader at the job
site Upon finishing
work See Table 3.6 5S evaluation list
and standards. Establish standards
6. Establish standards to make sure that all these cleaning activities are carried out in an
a. Specify what is to be cleaned.
b. Specify responsibility – who cleans where.
c. Include a schedule of when the cleaning is to be done.
d. Include criteria for evaluating the cleaning.
Figure 6.1c Assembly line cleaning responsibility chart (page 10)
Figure 6.1g 5S Evaluation list and criteria Discussion
The following questions ask you to think about how the ideas in the text could be applied in
your company. Some of the ideas may not be relevant to you. Concentrate on those that are
relevant. Keep notes of your conclusions – you will need them to prepare your action plan
afterwards. Where appropriate ask yourself the RADAR questions.
Note: Always include in your discussion any figures referred to in the text if you feel these
are relevant to your company.
a. Parag. 1. How clean is your workplace? How often are your work areas and
machinery cleaned? Do you feel that this is enough?
Set up a system for collecting and storing waste
b. Parag. 2 gives guidelines for collecting and storing waste. How many of these do you
already follow in your factory? Apply the RADAR questions to the guidelines.
c. Figures 6.1a, 6.1b, and 6.1c give some examples of cleaning plans and methods.
Look at them and comment on which you could imagine using in your company. If
you feel it would be useful, devise charts that would suit your workplace.
d. Figure 6.1d suggests a colour code for dividing garbage by type. Would it be
meaningful to divide it by type in your factory? If so, what system might you use?
A Roadmap to Quality 7 Unit 6 - Hygiene and Health 05-87581_unit 6.qxd 01/08/2006 10:51 Page 8 Have the workplaces cleaned everyday
e. Parag. 3 specifies several items to be cleaned. How many of these do you already
include in your cleaning programme? Which would you now include? Are there any
others that you would add to the list?
f. Parag. 3: How many of these rules do you already follow? Which do you feel you
should apply? Would you include any others?
g. Parag. 4: What checkpoints do you already use for cleaning? Which of the
checkpoints in the text would also be useful for you to use? Are there any others that
you would add to the list?
h. Look at Figure 6.1e. Would a chart like this be useful in your workplace? How would
you adapt it to suit your workplace?
i. Parag. 5: Do you have problems in your factory with shavings? What do you do
j. Parag. 5 presents some practical steps for keeping the workplace clear of shavings.
What similar steps would you take in your workplace?
k. Look at Figure 6.1f. If you feel it would be appropriate prepare a similar table for
l. Parag. 6: Do you already have standards for cleaning the workplaces? If so, how do
they compare with those suggested in the text?
m. If you do not yet have standards, do you feel it would be useful to establish...
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This note was uploaded on 10/07/2013 for the course MKT marketing taught by Professor Anamika during the Spring '12 term at Punjab Engineering College.
- Spring '12