Standard operating procedures (so ps) are so last century kieron nicholls
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SIA Victorian Safety Conference 2017
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Standard operating procedures (so ps) are so last century kieron nicholls
- 1. Standard Operating Procedures (SOPs) are so last Century!
- 4. WO UIB MES LAU S
- 6. WOU IBM ESL AUS
- 8. WO UIB MES LAU S WOU IBM ESL AUS
- 13. How quickly did they forget 40% of what they learned? • Immediately? • 5 Minutes? • 20 Minutes? • 1 Hour? • 1 Day? • 1 Week? • 1 Month? • Longer?
- 15. Job Instruction to Procedures
- 16. 10-12 pages of text • Concise • Visual • Place at point of need • Easy to read • Easy to locate info Double-sided PPM Procedures to PPM – dramatic improvement Still limitations • Dependency on text • Limited communication of how-to and why • Photos are static, i.e. one moment in time • Cognitive Load!
- 17. Current Standard Operating Procedure (SOPs)
- 20. Our Challenges
- 23. Visual procedures effect on the brain Reading text based procedure Watching visual procedure (Credit: Image courtesy of University of California – Los Angeles) Cleaning and sanitizing meat plant equipment Step 1 - LOTO We start by turning off our equipment and lock in any moving parts to make sure no one is injured if somehow the machine was turned on. We call this Lock Out Tag Out. We then disassemble the equipment to give us better access to all the nooks and crannies where debris and germs might hide. You need to make sure you remove any remaining food particles after you use it before you wash it. We’re careful to remove as much product debris from the equipment as possible. Step 2 – pre-rinse This involves a pre-rinse where we remove any visible product debris with hot water. Cleaning and sanitizing meat plant equipment Step 1 - LOTO We start by turning off our equipment and lock in any moving parts to make sure no one is injured if somehow the machine was turned on. We call this Lock Out Tag Out. We then disassemble the equipment to give us better access to all the nooks and crannies where debris and germs might hide. You need to make sure you remove any remaining food particles after you use it before you wash it. We’re careful to remove as much product debris from the equipment as possible. Step 2 – pre-rinse This involves a pre-rinse where we remove any visible product debris with hot water. Cleaning and sanitizing meat plant equipment Step 1 - LOTO We start by turning off our equipment and lock in any moving parts to make sure no one is injured if somehow the machine was turned on. We call this Lock Out Tag Out. We then disassemble the equipment to give us better access to all the nooks and crannies where debris and germs might hide. You need to make sure you remove any remaining food particles after you use it before you wash it. We’re careful to remove as much product debris from the equipment as possible. Step 2 – pre-rinse This involves a pre-rinse where we remove any visible product debris with hot water. Cleaning and sanitizing meat plant equipment Step 1 - LOTO We start by turning off our equipment and lock in any moving parts to make sure no one is injured if somehow the machine was turned on. We call this Lock Out Tag Out. We then disassemble the equipment to give us better access to all the nooks and crannies where debris and germs might hide. You need to make sure you remove any remaining food particles after you use it before you wash it. We’re careful to remove as much product debris from the equipment as possible. Step 2 – pre-rinse This involves a pre-rinse where we remove any visible product debris with hot water.
- 24. Goes in to long term memory See it once, can recall for some time Straight to right brain – no hidden processes Learn technique, speed, force – almost impossible to show by text or image alone Why does using video reduce errors?
- 25. Documents v Smart Procedures.
- 29. Contact details www.desertfire.com.au PPM+. Smart Procedures. Kieron Nicholls Kieron.nicholls@gwf.com.au 0447 825 812