What are the types of production and how to do a good job in 5S management

Tidying, tidying, sweeping, cleaning and literacy.

5S management work is implemented most in the workshop, and 5S management work is required in the enterprise workshop

The workshop site management is not separated from the unwanted items, and the unwanted things are not cleaned up in time (broken trolleys, damaged trays, etc.).

5S management of the factory.

Messy placement of items (trolleys, plastic plates, cake molds, etc.).

Unclear or no on-site identification on the shop floor.

Poor on-site hygiene (floor, countertop mezzanine, machinery and equipment, etc.).

Personnel are depressed or sluggish at work (playing on their mobile phones and listening to songs during working hours, doing content that is not related to work).

The ** required for production is incomplete.

The division of the workshop area is not clear (fire protection area, cleaning and sanitation area, etc.).

There are no fixed lines (floors, batching racks, countertop mezzanines, etc.).

It is necessary to distinguish it from what it does not want.

Distinguishing criteria: Frequency of field use:

If it is used every day, it should be placed on the countertop or the mezzanine of the countertop, and it should be marked and placed in the specified area.

If it is used for 3-5 days, it can be placed in the workshop turnover rack and the freezer or refrigerator on site. Do a good job of labeling.

If it is more than 7 days, it can be stored in the warehouse, and each time it is used, it can be collected from the warehouse.

The state of the item.

Can not be used (bad or affect the use): clean out in time, do a good job of the state of the item, do not put it in the production area. At the same time, notify the maintenance personnel in time for maintenance.

Do not place non-work-related items in the reproduction area.

For the idle items in the workshop or those that are not used temporarily (large), plan the area and place them in a unified manner.

Plastic plate 1, containing meat floss, red beans and other bread accessories, must have a lid to prevent secondary pollution. And there should be a logo status on it.

2. The plastic tray used for assembling materials should distinguish bread and cakes, and should be placed on the corresponding shelves, and the product information about this ingredient should be on it.

3. According to the requirements of production, distinguish the plastic trays used for packaging and bread shaping to prevent string use and unnecessary pollution.

4. For those cleaned in the disinfection room, they should be placed according to the standard classification and cannot be placed on the ground.

Trolley 1, according to the area is divided into two parts (packaging area, bread setting area).

2. Quantitative placement according to the size of the area.

3. Delineate the line according to the quantity and position it.

Unclear or no on-site identification on the shop floor.

The positioning line of the trolley (packaging area, bread setting area).

Plastic box fixed line area (disinfection area, countertop sandwich area, ingredient rack, bread setting area shelf, ingredient area, packaging area and other areas).

Garbage bins, broom storage area, fire-fighting facilities area, equipment and packaging packaging material storage area, etc.

About the management of identities.

1. The ingredient identification on the outside of the ingredient box (pasted on the outside of the plastic box with a paper change).

2. All the items and containers stored in the workshop must be marked on the outside.

3. Items such as fly killer lamps and temperature and humidity meters should be marked and re-placed in accordance with the requirements.

4. The equipment must have a identification state.

The production 5S management content includes sorting, rectifying, sweeping, cleaning, and cultivating.

On-site management method is 5S on-site management, 5S on-site management can effectively solve problems, it can greatly improve the production environment of enterprises, and is an important means for enterprises to embark on the road to success.

5s comes from the first letter s in Japanese for tidying, rectifying, sweeping, cleaning, and cultivating pronunciation, so it is collectively called 5s. Production 5S management can not only improve the production environment, but also improve production efficiency, product quality, employee morale, etc., which is one of the cornerstones of other effective management activities of the enterprise, and is indispensable.

Eight tips for the 5S management content of this product:

1. Full participation, endless fun.

2. Cultivate the climate of 5S.

3. Leaders are in charge.

4. It is necessary to understand the spirit of 5S thoroughly.

5. Immediate approach.

6. Leaders should inspect the scene.

7. Work together and thoroughly advance.

8. Take 5S as a bridge for improvement. <>