INGENIERÍA INDUSTRIAL

Manufactura Esbelta

Unidad 3

Actividad 1 T3 "Check List 5's”

Profesor: J. Jesús De Lira Ramírez.

Alumna: Delgado Aguilar Kassandra Sarahí.

Aguascalientes, Ags. 26 de marzo de 2022

 Introduction
This paper shows a checklist evaluating the 5's compliance. This was done to know
if the 5's are complied with before during the process of preparing a cake. The visual
evolution is included. An average rating of compliance or non-compliance of the
activities is also shown. This evaluation is from 1 to 5, where 1 is not fulfilled, 2 is
insufficient, 3 is regular, 4 is good and finally 5 is an excellent performance.
But before we can perform the activity, we have to know what a checklist and a visual
control are
Checklists are control formats; they are created to record repetitive activities and
control compliance with a series of requirements or collect data in an orderly and
systematic way. The main uses, how to use them, what are the aspects to be verified
are also pointed out.
The Visual control is a set of techniques that:
• Expose waste or Muda so that it can eliminate them and prevent their
recurrence.
• Make the organization's operating standards known to all employees so they
can easily follow them.
• Improve workspace efficiency throughout the organization.
Implementing these techniques requires 3 steps:
• Organize your workspace using the method known as the 5 S's (Sort, Set in
order, Shine, Standardize, and Maintain).
• Ensure that all required work standards and related information is visible in
the workplace.
• Control all workplace processes by exposing and stopping errors - and
preventing them in the future. in the future.

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 Development

Organization
Yes No Score
1 Are the tools needed to make a cake organized? 5
2 Are there damaged utensils? 4
If damaged utensils are observed, have they been catalogued as
3 2
useful or useless? Is there an action plan to repair them?
4 Are there any old utensils? 3
If old utensils are observed, are they properly identified as such, are
5 1
they separated and is there an action plan for their disposal?
Are there any excess utensils, i.e. not necessary for the
6 4
development of the cake?
Do you have an agenda plan? That is to say, is it known how many
7 5
cakes will be made?
8 Are the pastry chefs organized according to the agenda? 3
9 Is there an organization chart of the activities to be performed? 1
If there is no organization chart, is there a person responsible for
10 indicating which activities correspond to each person and checking 2
that they are doing it well?
Average 3

Order
Yes No Score
1 Are the baking molds sorted by size and shape? 4
Is the refrigerator where the raw material is stored at the correct
2 5
temperature level (5° Celsius)?
Are all raw materials that do not require refrigeration stored in the
3 3
warehouse at a suitable ambient temperature?

4 Are properly identified sites available for infrequently used items? 2

Is the temperature of the furnaces at the start of the day at 200°

5 5
Celsius?
6 After the first round of cakes, is the oven at 175° Celsius? 2

7 Are all materials available to prepare the dough on the workbench? 5

8 Is there enough raw material to prepare dough? 5

9 Are there means for each element to return to its place of disposal? 1

10 Are the product verification sheets up to date? 2

Average 3.4

Cleaning
3 Yes No Score
1 Are the utensils, molds and dough bowl clean? 5
 Cleaning
Yes No Score
1 Are the utensils, molds and dough bowl clean? 5
2 Is the work area in good hygienic conditions? 5
Are the operators in the area as a whole clean, according to their
3 5
activities and their ability to clean themselves?
4 Clean walls and floors? 5
5 Do dough preparation personnel wear gloves and hat? 5
6 Are there spaces and elements to dispose of garbage? 4
7 Do garbage cans have organic and inorganic signs? 3
8 Are the antibacterial gel dispensers full? 4
At the end of the workday, was the garbage taken out and new bags
9 5
put in the bins?
Is the program to see which days it is your turn to clean the toilets
10 2
up to date?
Average 4.3

Standardization
Yes No Score
Are there standardization tools to maintain identified organization,
1 3
order and cleanliness?
Is visual evidence used regarding the maintenance of organizational
2 3
conditions, order and cleanliness?
3 Are molds or stencils used to maintain order? 1
Is there a schedule for analysis of serviceability, obsolescence and
4 1
condition of items?
Average 2

Discipline
Yes No Score
Is there a perceived culture of respect for the established standards,
1 and for the achievements in terms of organization, order and 5
cleanliness?
2 Is proactivity perceived in the development of the 5s methodology? 5
Are there any known situations within the evaluation period, not
3 necessarily at the time of completing this form, that affect the 5s 3
principles?
4 Are the results obtained through the methodology visible? 5
Average 4.5

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 Conclusion
In conclusion I can add that by elaborating this activity I was able to know and
understand more about the checklist topic, to know that in any situation it can be
useful, besides it is a way to know the situation of the company. On the other hand,
the concept of visual control can be put into practice in such a simple way with colors,
marks, even images, so that the operator can better control the activity to be
performed.