HE 212: Housekeeping

Module 1

Week 4: September 13-17, 2021 | 1st Semester, S.Y. 2021-2022

Introduction
The course consists of skills that a student must achieve in the following areas of
competencies. The underlying principles in occupational health and safety
procedures, workplace hygiene procedures, effective customer’s service. It also
consists values on real-world aspects such as the provision of housekeeping services
to guests, valet/butler service, clean and prepare rooms for incoming guests, clean
public areas , facilities and equipment, laundry linen and guests clothes, and handle
intoxicated guests.

Intended Learning Outcomes

 Define what is occupational health and safety.
 Identify workplace hazards and who are at risk.
 Formulate own safety guidelines/precautionary measures on how to manage
health and safety at work.
 Demonstrate work health, safety, and hygiene procedures

Lesson 2: Occupational Health and Safety

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TRY THIS!
Watch this short video and write your insights on a short
paper size (Microsoft Word) and email it to the provided email
address of your instructor.

Video:
https://www.youtube.com/watch?v=i061VSFh1OI
 http://www.govt.lc/media.govt.lc/www/pressroom/news/occupational-
health-and- safety.jpg

PHILIPPINE OCCUPATIONAL HEALTH AND SAFETY

STANDARDS

Occupational Safety and Health

This is a cross-disciplinary area concerned with protecting the safety,

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health and welfare of people engaged in work. The goal of all occupational safety
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and health programs is to foster a safe work environment.

As a secondary effect, it may also protect co-workers, family members,

employers, customers, suppliers, nearby communities, and other members of the
public who are impacted by the workplace environment. It may involve interactions
among many subject areas, including medicine, occupational well-being, public
health, safety engineering / industrial engineering, chemistry, health physics and
others.

The Occupation Safety and Health Center (OSHC) in the country is

established by Executive Order (EO) No. 307. The implementing rules and
regulations are issued by the Employees Compensation Commission (ECC). These
Implementing Rules and Regulations are issued pursuant to the authority of the
ECC under Section 8 of EO No. 307 establishing OSHC.

The main objectives of the OSHC are as follows:

1. Prevent, eliminate or reduce work-related injuries, illnesses and deaths:
2. Effectively implement occupational health and safety programs that
will promote health, efficiency and general well-being among Filipino
workers through the improvement of the quality of his working life;and,
3. Establish training center to prevent industrial diseases and to promote
occupational safety.
 Hazards and Risks and its Effects

A hazard is a situation that poses a level of threat to life, health,

property, or environment. Most hazards are dormant or potential, with only a
theoretical risk of harm. However, once a hazard becomes "active", it can create an
emergency situation. A hazard does not exist when it is not happening. A hazardous
situation that has come to pass is called an incident. Hazard and vulnerability
interact together to create risk.

Hazards are sometimes classified into three modes:

1. Dormant - The situation has the potential to be hazardous, but no people,

property, or environment is currently affected by this. For instance, a
hillside may be unstable, with the potential for a landslide, but there is
nothing below or on the hillside that could be affected.

2. Armed - People, property, or environment are in potential harm's way.

3. Active - A harmful incident involving the hazard has actually

occurred. Often this is referred to not as an "active hazard" but as an
accident, emergency, incident, or disaster.

TYPES OF HAZARD
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Biological
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A biological hazard is one originating from an organism that is foreign (in

presence or concentration) to the organism being affected. Many biological
hazards are associated with food, including certain viruses, parasites, fungi,
bacteria, and plant and seafood toxins. Pathogenic Campylobacter and Salmonella
are common food borne biological hazards. The hazards from these bacteria can
be avoided through risk mitigation steps such as proper handling, storing, and
cooking of food. Disease in humans can come from biological hazards in the form
of infection by bacteria, viruses, or parasites.
 Chemical

A chemical can be considered a hazard if by virtue of its intrinsic

properties can cause harm or danger to humans, property, or the environment.
Some chemicals occur naturally in certain geological formations, such as radon gas
or arsenic. Other chemicals include products with commercial uses, such as
agricultural and industrial chemicals, as well as products developed for home use.
Pesticides, which are normally used to control unwanted insects and plants, may
cause a variety of negative effects on non-targetorganisms.
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Mechanical

A mechanical hazard is any hazard involving a machine or process. Motor

vehicles, aircraft, and air bags pose mechanical hazards. Compressed gases or
liquids can also be considered a mechanical hazard.
 Physical

A physical hazard is a naturally occurring process that has the potential to

create loss or damage. Physical hazards include, but are not limited to,
earthquakes, floods, and tornadoes. Physical hazards often have both human and
natural elements. Flood problems can be affected by climate fluctuations and
storm frequency, both natural elements, and by land drainage and building in a
flood plain, human elements. Another physical hazard, X-rays, are naturally
occurring from solar radiation, but have been utilized by humans for medical
purposes;however,overexposure can lead to cancer, skin burns, and tissue damage.

What can you infer after

seeing this picture?
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Ergonomic

It is a physical factor within the environment that harms the

musculoskeletal system. Ergonomic hazards include uncomfortable workstation
height and poor body positioning. Ergonomic hazards are caused by poorly
designed workplaces or processes. Examples are poor lighting, or a job that
requires you to repeat the same movement over and over. An office receptionist that
has to type an abundant amount of documents may be affected by ergonomic
hazards. If she/he is not seated well he/she might have back pain, neck pain, bad
eye sight and leg cramps.

One of the most basic health practices in any workplace is being free from
common workplace hazard. Workplace hazards vary from one working environment
to
another. Because
there
are so many
types of hazards,
the three that will
be discussed are
mechanical
hazards, biological
hazards, and
chemical hazards.
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 Hazard Identification, Risk Assessment and Risk Control
Occupational safety and health (OSH) is a planned system of working to prevent
illness and injury where you work by recognizing and identifying hazards and
risks. Health and safety procedure is the responsibility of all persons in the
computer and technology industries. You must identify the hazards where you are
working and decide how dangerous they are.
Eliminate the hazard or modify the risk that it presents.
There are three steps to manage health and safety at work:
(1.) Spot the Hazard (Hazard Identification),
(2.) Assess the Risk (Risk Assessment) and (3.)
Make the Changes (Risk Control).

You can use these three Think Safe steps to help prevent accidents at
work.
The Think Safe Steps
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 1. SPOT THE HAZARD
Key point: A hazard is
anything that could hurt you or
someone else.
Examples of workplace
hazards include:

 frayed electrical
cords (could result in
electrical shock)
 boxes stacked
precariously (they could fall on
someone)
 noisy machinery
(could result in damage to
your hearing)
During work experience, you
must remain alert to anything
that may be dangerous. If you
see, hear or smell anything
odd, take note. If you think it
could be
a hazard, tell someone.

ASSESS THE
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2.
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RISK
Key point: Assessing the riskmeans working out how likely it is thata hazard will
harm someone and how serious the harm could be.
For example:

 ask your supervisor for instructions and training before using

equipment
 ask for help moving or lifting heavy objects
 tell your supervisor if you think a work practice could be dangerous If you
are not sure of the safest way to do something on work experience, always
ask your work experience supervisor.
 3. MAKE THE CHANGES
Key point: Itisyouremployer'sresponsibility tofixhazards.Sometimesyou may be
able to fix simple hazards yourself, as long as you don't put yourself or others at risk.
For example, you can pick up things from the floor and put them away to eliminate a
trip hazard.
Elimination - Sometimes hazards - equipment, substances or work practices
- can be avoided entirely. (e.g. Clean high windows from the ground with an
extendable pole cleaner, rather than by climbing a ladder and risking a fall.)
Substitution - Sometimes a less hazardous thing, substance or work practice can be
used. (e.g. Use a non-toxic glue instead of a toxic glue.)
Isolation - Separate the hazard from people, by marking the hazardous area,
fitting screens or putting up safety barriers. (e.g. Welding screens can be used to isolate
welding operations from other workers. Barriers and/or boundary lines can be used
to separate areas where forklifts operate near pedestrians in theworkplace.)
Safeguards - Safeguards can be added by modifying tools or equipment, or fitting
guards to machinery. These must never be removed or disabled by workers using the
equipment.
Instructing workers in the safest way to do something - This means
developing and enforcing safe work procedures. Students on work
experience must be given information and instruction and must follow agreed
procedures to ensure their safety.
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Using personal protective equipment and clothing (PPE) - If risks remain after
the options have been tried, it may be necessary to use equipment such as safety
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glasses, gloves, helmets and ear muffs. PPE can protect you from hazards associated
with jobs such as handling chemicals or working in a noisy environment.
Sometimes, it will require more than one of the risk control measures above to
effectively reduce exposure to hazards.
 The workplace should have safety guidelines to follow to:

 Protect people frominjury

 Protect equipment fromdamage

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
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Protect the environment from contamination

Fire Safety Guidelines

1. Know the location of
fire extinguishers, how to
use them and which to
use for electrical fires and
for combustible fires.
2. Find an escape route in
case a fire gets out of
control.
3. Know how to contact
emergency services
quickly.
4. Keep the workspace
clean.
5. Keep most solvents in a
separate area.
 Lesson 3: Workplace Hygiene and Safety
Learning Outcomes:
At the end of lesson, the students are expected to:
1. Define workplace hygiene and safety.
2. Practice good workplace hygiene and safety.
3. Explain importance of good workplace hygiene and safety.

Hygiene is a measure of people’s way of life.

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When it comes to the workplace, cleanliness and personal hygiene are of

utmost importance and are always included in company policies. After all,
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no boss wants their employees looking unkempt, right?

Employees represent the company they work for. This means that it is not
enough to just dress professionally. Professionals need to exhibit other traits,
such as flawless hygiene.

Every workplace needs to be hygienic not just for the sake of

their reputation, but also for the health and safety of their customers,
visitors, and employees.
 Essential Workplace Hygiene Do’s
and Don’ts
Workplace and personal hygiene are of the utmost importance in ensuring a
healthy, productive workforce. Promoting good health starts with implementing
hygiene policies and encouraging all parties to adhere to them. Here is a list of
universal workplace and personal hygiene best practices known to ensure good
health.

Basic workplace hygiene commonly refers to four areas:

1. Workstation cleanliness

Cleaning workstations with sanitizer helps reduce bacterial contamination, so you

should use sanitizer, particularly during the height of the cold and flu season.
Here are some workstation and work areas cleaning best practices:

DO
· Regularly clean your work area to avoid the build-up of hazardous,
flammable, or combustible materials.
· Provide employees with clean drinking water.
· Regularly disinfect surfaces such as doorknobs, tables, and handrails.
· Provide washing stations, to allow workers to wash their hands and
therefore, avoid cross-contamination.
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· Keep storage areasclean.

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· Provide waste bins and hand hygiene facilities to employees, visitors and
other staff.
· Seal waste removal containers.
· Increase ventilation.

DON’T

· Don't clutter yourworkstation

2. Personal hygiene

Personal hygiene refers to the appearance, habits, and cleanliness of

employees. Thisincludes grooming, showering, and hand washing. Hand washing
is particularly important, so here are a few tips on how to do it properly.

1. Rinse your hands under running water and use soap to form foam.
2. Rub your hands vigorously together for 15-20 seconds.
3. Wash all areas, including thumbs, wrists and under the nails.
4. Rinse well under running water for 5-10 seconds.
5. Dry with a paper towel.
6. Turnoffwater usingpaper towels.
Hand washing should be performed:
• Before starting work.
 • Before putting on or changing gloves.
• After using the toilet.
• After sneezing, coughing, or using a handkerchief or tissue.
• After touching hair, face, or body.
• After smoking, eating, drinking, or chewing gum or tobacco.
• After any clean-up activity such as sweeping, mopping, or wiping
counters.
• After touching dirty equipment.
• After handling trash.
• After handling money.

DO

· Use disposable, single-use tissues to cover the nose and mouth when sneezing,
coughing or wiping and blowing the nose.
· Keep work clothes clean and in good condition. Holes or tears will allow
hazardous materials to get on to clothes or skin.
· Store PPE in a clean/dry area until required for use, to prevent any potential
contamination.
· Clean dirt and debris off work boots and keep them outside.
· Always wash hands before applying gloves, to prevent accidental
exposure to chemicals.
· Cover any existing cuts, abrasions or breaks in the skin.
· Remove contact lenses if exposed to vapors to prevent eye irritation.
· Wear hair restraints, where needed.
·
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Stay home if feeling sick.

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DON’T
· Mix contaminated clothing with your home laundry.
· Re-usesingle-use respiratory PPE.
· Touch contaminated PPE.
· Sneeze or cough without covering your nose and mouth.
· Leave the toilet without washing your hands.
· Clean your face with reused tissues.

3. Kitchen cleanliness

The handle of the kitchen kettle in a shared office harbors 2,483 germs per square inch,
research shows. So, thorough cleaning needs to take place in communal areas like a
shared kitchen and washroom facilities.

DO

· Wash hands and utensils before preparing food.

· Ensure staff practice strict hygiene.
· Use tissue paper or hand towels from wall-mounted dispensers.
· Use separate cutting boards, plates, and knives for produce and raw meat,
poultry and seafood. Clean thoroughly with hot soapy water after use.
· Ventilate rooms.
· Clearly label a non-potable (unsanitary to drink from) water source,
indicating the water is not safe for drinking, washing or cooking.
 DON’T

· Share towels.
· Practice or encourage food sharing.
4. Restroom hygiene
Policies should ensure that facilities are always supplied with hand soap, toilet
paper, and drying towels/equipment.

DO
· Stock with adequate toilet paper.
· Keep toilets in good working order.
· Inspect toilets regularly.
· Keep toilets private.
DON’T

DON’T use toilet bowl as a universal garbage disposal.

DON’T flush reactive products and chemicals down the toilet.
DON’T use abrasive materials or cleansers when cleaning your toilet bowl.
Once the bowl is scratched, it is impossible to keep clean, and you won’t
be able to repair the scratches.
DON’T use the toilet as a ladder, or stand or sit on the toilet tank lid. It
will crack if abused.
DON’T ever hit your toilet with a hammer to break a fitting. It will crack
and make the problem unfixable.
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Lastly, don’t forget to promote a culture of hygiene. Strategically place posters to

remind employees to wash their hands, leave the staff room hygienic and clear their
desks regularly.
Making sure employees adhere to basic standards of hygiene will help diminish the
spread of disease-carrying bacteria and viruses that can be rampant in shared spaces.
But more importantly, it will diminish absenteeism and keep people happy and
productive.

How to Maintain Hygiene in the Workplace

Implement a hygiene policy

Provide staff with a written hygiene policy. Inform them of your intentions and
expectations of a clean workplace. This helps communicate to staff that you also
take workplace hygiene seriously.

Provide a clean bathroom

It is pivotal for a hygienic workplace to have a clean bathroom. Also ensure that
the bathroom is well stocked with soap, toilet paper and hand towels.
 Provide clean wipes, sanitizer and tissues

Provide items such as these to help your staff maintain a clean and hygienic
workspace. Employees are more likely to use such items if they are readily
available.

Regular cleaning

Make sure your workplace is regularly cleaned. This helps prevent the spread of
infection, and a cleaned workplace also maintains morale and a sense of
professionalism.

Importance of Good Workplace Hygiene and

Safety
All workplace environments need to be hygienic and safe for both employees
andvisitors.Thisappliestoall,notjustworkplacesinvolvedin handling food and
personal products.

A solid workplace hygiene policy is the best way to ensure employees maintain a
cleanworkplace.

The impact of a clean workplace is often overlooked however having a clean

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work environment significantly impacts employees and your success as a business.

We’ve summarised 8 key reasons why cleaning is important in the workplace:
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1. Cleaning prevents the spread of bacteria and viruses

You can beat the spread of germs by regularly disinfecting surfaces and objects with
the appropriate hospital-grade chemicals and disinfectants.

2. Employees are happier in the workplace

A clean, tidy office evokes positive feelings among employees while an unclean,
disorganized office evokes negative emotions. To maintain happy employees is
it important to ensure your workplace is always left clean, bright andfresh.

3. Employees are more productive in the workplace

A clean working environment has been proven to boost employee productivity
through: increased focus and concentration, decreased stress, decreased wasted
time and increased employee morale. Do not underestimate the impact of a clean
workplace.

4. Reduces the amount of slips, trips and falls in the workplace

It is important to maintain thoroughly clean and dry floors to ensure the prevention
of slips, trips and falls in the workplace. There are a wide range of floor cleaning
products and equipment that serve different purposes for different industries. Not
all cleaning chemicals will suit all flooring and can in fact bedetrimental.
 5. Improves air quality in the workplace
Poor air quality in the workplace can have a number of negative effects on staff
healthandwellbeingsuchasallergies,respiratory illnessesandskin problems. You
may not see them, but dusts and vapours are hazardous substances that can create
an unsafe environment for employees.

6. Increases the longevity and functionality of your assets

Your office equipment, furniture and other valuable assets need to be properly
maintained to ensure a long functional lifespan. These assets also include your
physical building, carpets, windows, toilets, and every other fixture you can think of.
With the right commercial cleaning products and equipment, you can increase the
longevity and functionality of these assets.

7. You have a waste disposal plan

Regular and proper disposal of waste and recyclable materials is necessary in the
workplace to ensure a clutter-free environment that does not harvest a breeding
ground for pests. Piled up trash not only adds clutter but is the exact place where
pesticides can reside and multiply.
With regular waste disposal plans, companies save themselves a significant amount of
money on pest control.

8. Your company has a better image in the public eye

The cleanliness of a workplace is probably not the first thing that comes to a business
owner’s mind, however, it is one of the key aspects to a
successful business. The saying couldn’t be truer – first impressions are
everything. It’s important to remember that employees are not the only ones that
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roam through a workplace but also clients, suppliers, investors and the general
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public.
A clean and tidy workplace instills confidence and trust with clients, implies superior,
quality products and services, and leaves a good impression of yourself as an employer and
of the company.
 5S: GOOD HOUSEKEEPING TECHNIQUES

1. What is 5S all about?

 5S is amongst the first and fundamental steps implemented by an enterprise
towards the path of implementing Total Quality Management and
continuous improvement at the operation level. 5S is a process designed to
organize the workplace, keep it clean, and maintain effective and standard
conditions. It instils the discipline required to enable each individual to
achieve and maintain a world-classenvironment.
 The use of this tool was started in 1972 by Henry Ford in the United States as
the CANDO program: Cleaning up, Arranging, Neatness,
Discipline and Ongoing Improvement. The technique was popularized as
‘Japanese 5S’ in 1980 by Hiroyuki Hirano.
 Many enterprises have practiced the 5S and derived significant benefits
from it. In particular, this technique has been widely practiced in Japan.
Most Japanese 5S practitioners consider 5S usefulnotjustforimproving
theirphysicalenvironment,butalsofor improving their thinking processes
too. In Japan it is also called ‘workplace management’.
 5S will be needed if the workplace is messy and unorganized. It will also be
needed if employees spend extra time in searching tools, papers,
information, etc.
2. What is the meaning of 5S?
5S is the acronym for five Japanese words: Seiri, Seiton, Seiso, Seiketsu and Shitsuke and
they represent the five steps for a systematic technique for good housekeeping.

The five steps of Japanese 5 S

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Step Corresponding action

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Seiri (Sort) Distinguish between necessary andunnecessary items.

Remove the latter.
Seiton (Set in order) Enforce the dictum ‘a place for everything and everything
in itsplace’.
Seiso (Shine) Clean up the workplace and look for ways to keep it clean. Seiketsu
(Standardize) Maintain and monitor adherence to the first three Ss. Shitsuke (Sustain)
Follow the rule to keep the workplace 5S-right. Hold the gain.
 What Is the 5S System?
The 5S system isa lean manufacturing tool that improves workplace efficiency
and eliminates waste. There are five steps in the system, each starting with the
letter S:

1. SORT 2. SET IN ORDER 3. SHINE

4. STANDARDIZE 5. SUSTAIN
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Byprovidingasystematic framework fororganizationandcleanliness,5S helps

facilities avoid lost productivity from delayed work or unplanned downtime.

The Steps of 5S
5S was created in Japan, and the original “S” terms were in Japanese, so English
translations for each of the five steps may vary. The basic ideas and the connections
between them are easy to understand, though.

Step Name Japanese term Explanation

Remove unnecessary items from each

1. Sort Seiri (tidiness)
area

2. Set In Organize and identify storage for

Seiton (orderliness)
Order efficient use

3. Shine Seiso (cleanliness) Clean and inspect each area regularly

4. Seiketsu Incorporate 5S into standard operating

Standardize (standardization) procedures

Assign responsibility, track progress,

5. Sustain Shitsuke (discipline)
and continue the cycle
 These steps feed into each other, so the sequence is important.

Clearing out unnecessary materials in step 1(Sort) will provide the space needed to
organize the important items in step 2 (Set In Order).

Then, once the work space is de-cluttered and organized, dirt and grime can be
removed in step 3 (Shine).

These changes to workers’ job duties and work environment should be reflected
in updated procedures through step 4 (Standardize).

Finally,those newprocedureswon’tamounttomuchunlessresponsibility is assigned

and progress is tracked — as required for step 5 (Sustain). And with responsibility and
tracking, workers will continue to apply the steps, returning to step1.

Step 1: Sort
The first step in the 5S process is Sort, or “seiri,” which translates to “tidiness.” The goal of
the Sort step is to eliminate clutter and clear up space by removing things that
don’t belong in the area.

Clearing the Work Area

For this step, take a close look at the items, tools, and materials in a work area. Items
that are necessary or useful for the work being done in that space should be kept
there. Everything else should be removed.

Some of those removed items will need to be thrown away or recycled. Other
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items might belong to another work process or location; they should be returned to
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their “homes.” However, you might find some items that you aren’t sure about.

Red-Tagging Unknown Items

 If you find an item that you can’t identify, or that has uncertain ownership, it’s time to
use a red tag. “Red-Tagging” temporarily attaches a highly- visible tag to the item,
which notes where it was found and when. Then, red-tagged items from all work
areas are collected in a single location: a “lost and found” for tools, materials, and
equipment.

If a work area is missing an important tool, check the red tag collection area to see if
it was found somewhere else. Supervisors for each work space should check the
red tag collection area periodically, in case something has been missed. Anything
that belongs in a work space should be taken back there.

Reassigning Tagged Items Items

may wait in the red tag collection
area for a long time. In that case,
the original work area (where
that item came from) doesn’t
seem to need it anymore. It may
be useful elsewhere,though.

In one common approach, items

may be left in the red tag
collection space for thirty days.
After that, any supervisor may
claim the item for their own work
area. If nobody wants it after
another week, the item can be
removed from the facility
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entirely. Sell it, recycle it, or

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throw it away.

If an item will definitely be

needed by the company, but
isn’t needed right now, it might
be best to store it for
later. Before putting anything into storage, be sure it will actually be needed
again. Have a specific plan for getting that item out of storage again, at a specific
time. Don’t store things “just in case” without good cause, and keep track of
what’s been stored.

Step 2: Set In Order

Thesecond step, Set In Order, was originally called “seiton,” which
translates to “orderliness.” Avariety of nameshave beenused in English:
“Systematic Organization,” “Straightening Out,” and “Simplify,” for
example. No matter what it’s called, the goal of this step is to organize the work area.
Each item should be easy to find, use, and return: a place for everything, and
everything in its place.
 Building a 5SMap

Tools that are used frequently should be stored near the place they are used.
Spare equipment, supplies, and other tools that are used less often can be kept in a
central location, where multiple teams can share them. Items that are typically used
together (such as drills and drill bits) should be stored near each other. Each of these
decisions will make sense on its own, but it may become difficult to keep track of
everything. It may be helpful to create a 5S map as part of this process.

Communicating the Plan Once

storage locations are assigned,
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each storage area should be

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labeled. Label the outside of

cabinet doors to help workers
quicklyidentify what’s inside
each one.
Then, label any interior shelves
to show where different supplies
belong. The same ideas extend to
rack labels, bins, and other
storage systems.
 Step 3: Shine
Thethird stepof5SisShine,or“seiso,”which means“cleanliness.” Whilethe first and
second steps cleared up space and arranged the area for efficiency, this step
attacks the dirt and grime that inevitably builds up underneath the clutter, and
works to keep it from coming back.

Importantly, the Shine step is not meant to be a job for the maintenance or janitorial staff. Each
worker should clean their own work area, and the equipment they use. This approach has
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several benefits:
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 Workers who are familiar with the area will quickly notice any
problems that arise
 Hazards or difficult situations will be understood and accounted for
 Items that are out of place or missing will be recognized
 Workers will tend to keep their own workspaces cleaner during normal
operations

Step 4: Standardize
The first three steps of 5S cover the basics of clearing, organizing, and cleaning a
work space; on their own, those steps will provide short-term benefits. The fourth
step is Standardize, or “seiketsu,” which simply means standardization. By writing
down what is being done, where, and by whom, you can incorporate the new
practices into normal work procedure. This paves the way for long-term change.

The Power of Writing Things Down

Writing out your decisions doesn’t mean you can’t change your mind, though.
The purpose of 5S is to make your workplace better, not to make it
 unchangeable. You are writing the standards for your facility, and you can change
them to fit new information or new business needs.

Tools for Standardizing

Once you’ve made decisions on how to change your work practices, those
decisions need to be communicated to workers. This communication is a key part of
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the Standardize step. Common tools for this process include:

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 5S checklists – Listing the individual steps of a process makes it easy for

workers to follow that process completely. It also provides a simple
auditing tool to check progress later on.
 Job cycle charts – Identify each task to be performed in a work area, and
decide on a schedule or frequency for each of those tasks. Then, assign
responsibility to a particular worker (or job duty). The resulting chart can be
posted visibly to resolve questions and promote accountability.
 Procedure labels and signs – Provide operating instructions, cleaning
steps, and preventative maintenance procedures right where that
information will be needed.
 Step 5: Sustain
Thefifthstepofa5SprogramisSustain,or “shitsuke,”whichliterally means
“discipline.” The idea here is continuing commitment. It’s important to follow
through on the decisions that you’ve made — and continually return to the
earlier steps of 5S, in an ongoing cycle.

Sustaining a 5S program can meandifferent things in different workplaces, but there

are some elements that are common in successful programs.

 Management support – Without visible commitment fro

processes won’t stick around. Supervisors and manage
auditing the 5S work processes, and getting feedback
need to provide the tools, training, and time for worker
right.

 Department tours – Bringing teams from one departme

departments will help familiarize the entire workforce w
facility. This type of “cross pollination” helps to spread
people to come up with new ways to improve the 5S i
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 Updated training – As time passes, there may be chan

such as new equipment, new products, or new work ru
revise your 5S work standards to accommodate those
training on the new standards.

 Progress audits – The standards that are created in the

provide specific and measurable goals. Checking on t
periodic audit can provide important information and
working well? Where are teams falling behind?

 Performance evaluations – Once you know your goals

performance part of each employee evaluation. Whe
perform well, celebrate it, and post overall results so ea
they compare to the rest of the facility.
 Sustain Is Not the End of 5S

While it’s the last step in the sequence, Sustain is not the end of 5S as a whole. One pass
through the steps can expose problems that were hidden beforehand. Following the
steps again can resolve those problems, and help discover new ways to improve.
Continue through the cycle again and again to keep your facility at the top of its
potential.

A Sixth “S” for Safety

When it comes to lean manufacturing and workplace improvement, 5S is
one of the most widely known and used lean tools. It’s no surprise: 5S can
increase workplace efficiency, reduce costs, and
improve quality. But with many lean programs, it’s easy to focus only on those
goals, and lose sight of the human factor. Worker safety is critical. That’s why
many facilities add another step to the 5S cycle, calling the result “6S” — with
Safety.
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Summative Task: Individual Activity

Direction: Of all the relevant information learned and absorbed

comprehensively on this lesson, kindly think of a major takeaway that
really caught your attention and gives impact to you as a learner.

With that, formulate a script that will serve as your guide in order to come
up a good content. Out of it, perform a skit (through a video presentation).

A minimum of 3 minute video and must not exceed to five. Feel free to be
creative in making the video like adding music or sound effects etc., as
long as it is not too disturbing or may defeat the sole purpose of the
output.

It’s up to you if you want to have a spiel on the video or solely voice over
(is also applicable).

Do consider as well the skit criteria indicated on the Housekeeping

syllabus (Week 4)

#enjoylearning
 References

Bilbao, et al. (2019). Technology for Teaching and Learning

Quezon City, PH: Lorimar Publishing Inc.
Anderson, J (2010) ICT Transforming Education A Regional Guide.
UNESCO, Bangkok Asia and the Pacific Regional Bureau of Education.
Ballado, R. (2012) Basic Concepts for Educational Technology 1, Manila
Philippines
Lucido, P and Corpuz b. (2012)
Educational Technology
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