Five quality improvement Japanese despoiling rules.pptx

Japanese TQM

1. FIVE S Ch Yasser Abdelsamee

2. Five S sort Set order Shine Standardize Sustain

3. Why 5 S Low cost More Quality High productivity Employee satisfaction Safe environment

4. Sort What is this tool ? Last time of use ? How many time of use ? Who is use ? Is it necessary ?

5. usage Importance How to deal with Every day high Put it in work place Every week Medium Put it near to work place Every month Away from work place Once per year low Remove it

6. What we do with medium importance

7. Red area Don’t use during 2 months Its un necessary

8. What we do with unnecessary

9. Give it to another department Recycle Discard it Sell it Put in storage

10. 1 جنيه مليم 10 جنيه بريزة 100 جنيه نص جنيه نكلة تعريفة يورو سحتوت 5 جنيه شلن 50 جنيه نص فرنك ربع جنيه صاغ دولار 200 جنيه ريال 20 قرش

11. usage Importance How to deal with Every day 5 جنيه 50 جنيه ربع جنيه 200 جنيه 1 جنيه 10 جنيه 100 جنيه نص جنيه high Put it in work place جيبي Every week or Every month دولار يورو Medium Put it near to work place في البيت Every month Away from work place فى البنك Never low Remove it

12. Check list check list for sorting is done

13. Set order

14. Ask your self Who is use this tool When we use Which tool we use more Can we grouping What is adequate place for *Comfort places for employee *Cant make employee confused in their motion

15. Set order Grouping Shadow board Not high or in corridor Easy to catch Can throw back within 30 sec.

16. Mistakes in work place Lose time Useless motions Useless transportation

17. Setting order tools

18. عملات اجنبية اكثر من 50 جنيه حتى 50 جنيه يورو دولار 100 جنيه 200 جنيه ربع جنيه نص جنيه 1 جنيه 5 جنيه 10 جنيه 20 جنيه 50 جنيه

19. Check list check list for sorting is done

20. Shine Specify the reasons of non clean clean your tools Go back to what it was like

21. Dusting sweeping Wiping

22. Periodically maintenance Prevent problem before it happens Decreases lose time and downtime Its your responsibility Daily

23. Which detergent or cleaner Where we store it How to clean Precaution if the devise can be easily damage

24. Check list Dust removal

25. Standardize Systematic tasks Issuing tables Instruction where activities become routinely Check list for 3 previous items Chart for applying 3 S Evaluate employee which need training

26. Table of cleaning person floors walls Celling machine Ali √ ………… ……… …………. Magid ………… √ ………… ………… mostafa ………… ………… √ ………… Ibrahem ………… ………… ………… √

27. SOP for cleaning Dusting the walls and celling Swiping the floor Wiping the floor

28. Check list

29. Sustain Training of new employee or which transfer from other department Develop in 4 S Give proper time to execute current plans and prepare for future plans Management Support by recourse and solve problems Appreciate the committed stuff Auditing

30. Check list

31. 7 S 5 S

32. Safety Designated area to fork lift except employee area Designated where house to chemicals or sharp tools PPE Safety roles (no watches,… )

33. Spirit Focus on employees Motivation Encouragement the committed stuff

34. 7 S 5 S

35. Practice

36. Ranking the numbers As serial from 1:50 In 30 second

37. From 1 : 10 11:20 21:30 31:40 41:50