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1. {Your Plant?}

2. Housekeeping
An essential manufacturing basic
 Contributes to machine and plant safety
 Enhances the ability to produce the
quality of products desired by our
customers
 Reduces machine downtime
 Extends the life of the equipment
 Promotes positive team morale
 Organization improves performance
< If these (3) Three things are not in
place, turn the lights off and go
home.

3. Fundamentals of Good Housekeeping
 Organization
 There is a place for everything and everything is in it’s
place
 Cleanliness
 Everything and every place is clean all the time – it’s an
ongoing process!
 Requires a behavioral change and an elevation of
expectations

4. Organization
 Organization – the Plant
 The expectation must be a CLEAN & SAFE
ENVIRONMENT
 The plant team must promote behaviors that support a
CLEAN & SAFE ENVIRONMENT
 The plant team should implement the Reliable Methods
available to achieve the expectations

5. Organization2
 Organization – the Concept
 A place for everything and everything in it’s place
 A Process Reliability expectation and the foundation of a
good system
 Provides a means of creating a CLEAN & SAFE
ENVIRONMENT

6. A Clean and Safe Environment

7. Reliable Methods
 SORT – identify what items, tools and materials are needed
within the work area
 SET – establish the “place” for everything
 SHINE – clean everything as “clean as possible”
 STANDARDIZE – document the cleaning processes and
expectations for cleanliness
 SUSTAIN – regular audits, recognition and holding people
accountable to the expectations

8. TAKE PICTURES
BEFORE YOU BEGIN
IMPROVEMENT
EFFORTS

9. SORT
Identify what is needed at the machine
 Based on “current production” needs
 For our machines would that be a shift? Or Day?
 What Tools, Supplies and Materials are needed?
 Only tools needed to set up and run the machine
 Supplies & materials to get through the shift (day)
 Red Tag and Remove what is not needed
YOU WILL HAVE CLUTTER IF YOU HAVE TOO MANY
TOOLS, SUPPLIES OR MATERIALS!

10. SET
 Identify a “Place” for everything - Organization
 Where possible, place tools and materials near where
they are used
 Label locations – so everyone knows where items
should be placed and will know when they are not in
place (“Shadow” Tools)
Standardized Work Stations, Chart Boards,
and Tool Shadow Boards can make this
easier to manage

11. Organized and Labeled

12. SHINE
Clean Everything
 This means as clean as
physically possible
 Includes the inside and
outside of the machine
 Includes the entire work
area
 Take pictures when clean
 Machine inside and out
 Work area
 Work tables

13. STANDARDIZE
Document the cleaning processes and expectations for
cleanliness
Use these RELIABLE METHODS:
 Establish Housekeeping Areas
 Create Housekeeping Checklists
 Pictures of the “Clean Machine” become the
expectation/criteria
 Establish Housekeeping Audit Process
 Visitor Feedback on Housekeeping

14. SUSTAIN
Regular audits, recognition and holding people accountable
to the expectations
 Must have total employee involvement
 Management must support the elevated expectations
 Provide recognition for exceeding expectations
 Provide consequences for failing to meet expectations
 Make organization and cleanliness a part of the daily
routine

15. Reliable Method: PR Housekeeping Audit Process
The housekeeping audit process is intended to provide
a means of:
 Evaluating the effectiveness of housekeeping practices
 Identifying areas requiring corrective action to meet
expectations
 Aligning housekeeping expectations throughout the
plant

16. Audit Checklist
 Create a checklist of cleanup issues to be audited
in each area.
 Each checklist item should be evaluated using
Excellent/Acceptable/Unacceptable
 Points Awarded - 3 points for Excellent; 2 points
for Acceptable; 0 points for Unacceptable
 A minimum acceptable point total should be
established for each area through the sum total
of acceptable responses.
 The Housekeeping Champion should establish
the frequency of housekeeping audits.

17. Conducting the Audit
 Led by the Supervisor/team leader assigned to the
area
 Conducted by at least three individuals
 Each person uses the audit checklist for the area
and grades the area independently
 Must provide descriptions of why any item receives
a less than excellent rating
 Also comment on “Well Dones”

18. Scoring the Audit
 The audit team reviews and discusses the
results of the audit
 The Audit Team establishes an audit team
grade for each audit item.
 The audit team grade for each item will be the
lowest grade (point value) identified for the
item from the three auditor’s score sheets.
 Compare score to minimum acceptable

19. Communicating Results
 Audit results should be posted at the machine
 The comment section should be used as a list of
corrective actions required
 Teams should be recognized by the
Housekeeping Champion for “Well Dones”
observed

20. Summary
 Housekeeping is an essential manufacturing basic –
One leg of the 3 Legged Stool
 Plant Team Expectation must be a CLEAN & SAFE
Environment
 Implementing Housekeeping Reliable Methods will
lead to meeting the expectation:
A SAFE & CLEAN WORK ENVIRONMENT