Manufacturing & Quality>5S Management
5S Management
Since year 2000, HCH has pursued "5S" management mode, in which is spot management the core idea is fixation, including Seiri, Seiton, Seiso, Seiketsu, Shitsuke. In the past years, the workers have insisted on examining and assessing. Now, it has formed a good habit in HCH bearing group that everyone concerns the quality and aims to maintain clean production.

JapaneseTerm English Equivalet Meaning in Japanese Context Brief Introduction of 5S
Seiri Tidiness Throw away all rubbish and unrelated materials in the workplace The first step of the "5S" process, seiri, refers to the act of throwing away all unwanted, unnecessary, and unrelated materials in the workplace. People involved in Seiri do not have to worry about throw- ing away things. The idea is to ensure that everything left in the workplace is related to work. Even the number of necessary items in the workplace must be kept to its absolute minimum. Because of seiri, simplification of tasks, effective use of space, and careful pur- chase of items follow.
Seiton Orderliness Set everything in proper place for quick retrieval and storage Seiton, or orderliness, is all about efficiency. This step consists of putting everything in an assigned place so that it can be accessed or retrieved quickly, as well as returned accurately. If everyone has quick access to an item or materials, work flow becomes efficient, and the worker becomes productive. The correct place, position, or holder for every tool, item, or material must be chosen carefully in relation to how the work will be performed and who will use them. Every single item must be allocated its own place for safekeeping, and each location must be labeled for easy identification of what it's for.
Seiso Cleanliness Clean the workplace; everyone should
be a janitor
Seiso, the third step in "5S", says that "everyone is a janitor". Seiso consists of cleaning up the workplace and giving it a "shine". Clean- ing must be done by everyone in the organization, from operators to managers. It would be a good idea to have every area of the work- place assigned to a person or group of persons for cleaning. No area should be left uncleaned. Everyone should see the "workplace" through the eyes of a visitor-always thinking if it is clean enough to make a good impression.
Seiketu Standa- rdization Standardize the way of maintaining cleanliness The fourth step of "5S", or seiketsu, more or less translated to "stan- dardized clean-up". It consists of defining the standards by which personnel must measure and maintain "cleanliness". Seiketsu en- compasses both personal and environmental cleanliness. Person- nel must therefore practice "seiketsu" starting with their personal tidiness. Visual management is an important ingredient of seiketsu. Color-coding and standardized coloration of surroundings are used for easier visual identification of anomalies in the surroundings. Per- sonnels are trained to detect abnormalities using their five senses and to correct such abnormalities immediately.
Shitsue Discipline Practice "Five S" daily-make it a way of life; this also means "commitment" The last step of "5S", Shitsuke, means "Discipline". It denotes com- mitment to maintain orderliness and to practice the first 4 S as a way of life.? The emphasis of shitsuke is elimination of bad habits and constant practice of good ones. Once true shitsuke is achieved, personnel voluntarily observe cleanliness and orderliness at all times, without being reminded by management.

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