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INITAO COLLEGE Course Code: BOSH

Jampason, Initao, Misamis Oriental Course Title: Basic Occupational Safety

and Health
1st Semester, S.Y. 2020 - 2021
Unit: 3 (Lecture)

Subject Schedule:
Instructor: Victor L. Dionela, RCrim Thursday / Saturday
Mobile Number: 09977932370
Facebook Group Page: Online
e-mail add: [email protected] FB Closed Groups

Contact Schedule: 10:00 to 12:00nn BS CRIM 2 – BOSH (G 1-5)

T, TH; 10:30am - 12:00noon

MODULE 4: September 6-14, 2021

Topic: Desired Learning Outcomes:

Housekeeping  1. Explain the value of practicing good housekeeping

Duration: 3 hrs  2. Recall and explain the role of management,

supervisor and employees in good housekeeping
activities

 3. Illustrate and discuss good housekeeping practices

SPECIFIC INSTRUCTION FOR SUBMISSIONS

1. DO NOT forget to write your name, the group you belong and the name of your Instructor in every paper you
receive and even in passing it to the assigned Learning Hub.
2. PLEASE CALL/MESSAGE your Instructor whenever you don’t understand the topics or whenever you get
confused on how to answer the assessments.
3. When you decide to call/message your Instructor, please do consider the time. AVOID calling beyond the
given schedule above.
4. For Online Category, submit your outputs through my e-mail.# [email protected].
5. For Offline Category, submit your outputs in the localized learning hub nearest to your home place, Do not
forget to bring your own alcohol, wear face shield and facemask and always observe physical
distancing.

INTRODUCTION

This module aims to introduce you to the importance of good housekeeping in preventing most common accidents in
the workplace (we also think it will be good to implement in your homes and schools).

The 5S, a Japanese concept that aims to optimize time for production, is a very practical, simple and proven approach
to improving housekeeping in the workplace. Housekeeping is important because it lessens accidents and related
injuries and illnesses. It therefore improves productivity and minimizes direct/indirect costs of accidents/illnesses.
Housekeeping means putting everything in its proper place. It is everybody’s business to observe it in the workplace.

ACTIVITY

For Online: Synchronous & Asynchronous class every; Monday, Wednesday, Thursday and Friday.

For Offline: Distribution of Modules and Retrieval of Outputs every Tuesday of the specified Time Schedules.

Note: Synchronous = conduct face to face classes online via FB room or Google meet.

Asynchronous = conduct classes by posting learning materials at the FB groups

ABSTRACTION/ANALYSIS/APPLICATION
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Module 4: Housekeeping

Defining Housekeeping

Let us begin by showing you what housekeeping is not: It is shown when your
surroundings have:
 cluttered and poorly arranged areas
 untidy piling of materials
 improperly piled-on materials that results to damaging other materials
 items no longer needed
 blocked aisles and passageways
 materials stuffed in corners and out-of-the-way places
 materials getting rusty and dirty from non-use
 excessive quantities of items
 overcrowded storage areas and shelves
 overflowing bins and containers
 broken containers and damaged materials
Do you agree with this? Housekeeping is avoiding all of the above and many more. Now instead of just being crabby
and complaining about poor housekeeping, why don’t we see how we can instill and implement good housekeeping in
our workplace?
What is 5S?
5S is a systematized approach to:
1. organizing work areas
2. keeping rules and standards
3. maintaining discipline
5S utilizes:
1. workplace organization
2. work simplification techniques
5S practice…
1. develops positive attitude among workers
2. cultivates an environment of efficiency, effectiveness and economy
5S Philosophy
1. Productivity comes from the elimination of waste
2. It is necessary to attack the root cause of a problem, not just symptoms
3. Participation of everybody is required
4. To acknowledge that the human being is not infallible
5S Terms:
1. Seiri/Sort/Suriin – is the first S which means sorting out unnecessary
items and discarding them.
1. Make the work easy by eliminating obstacles
2. Eliminate the need to take care of unnecessary items
3. Provide no chance of being disturbed with unnecessary items
4. Prevent faulty operation caused by unnecessary items.

2. Seiton/Systematize/ Sinupin – is the second S which means we need to organize things

7 Seiton Principles:
1. Follow the first-in-first-out (FIFO) method for storing items
2. Assign each item a dedicated location.
3. All items and their locations should be indicated by a systematic labelling
4. Place items so that they are visible to minimize search time
5. Place items so they can be reached or handled easily.
6. Separate exclusive tools from common ones.
7. Place frequently used tools near the user
3. Seiso/Sweep/Simutin – is the third S which means we have to sanitize or clean our workplace.
 Keep environmental condition as clean as the level necessary for the products
 Prevent deterioration of machinery and equipment and make checking of abnormalities easy
 Keep workplace safe and work easy
4. Seiketsu/Standardize/Siguruhin – is the fourth S which means we have to standardize what we are doing.
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5. Shitsuke/Self- Discipline/Sariling kusa – is the fifth and last S which means we have to do this process without
prodding.
Good housekeeping is needed for quality improvement. By this we lessen rejects/losses. If the workplace is in order, it
is easy to do the job. An easier job, having no defects, continuous production and an orderly workplace is akin to work
improvement. And now that ISO Certification is the trend, the impression of a company to the community is very
important. A company that follows good housekeeping principles will surely be recognized as a provider of quality
service and products.
Steps in implementing 5S
Step 1: Preparations
a. Understanding 5S concepts and benefits by the CEO
b. CEO’s visit to the 5S model companies
c. CEO’s commitment to 5S implementation
d. Organize 5S working Committee
e. 5S facilitators
f. Train facilitators and practitioners
Step 2: Management’s official announcement
a. CEO officially announces implementation of 5S program
b. CEO explains the objectives of 5S to all colleagues
c. Publicize 5S organizational chart and lay-out
d. Work out various promotional tools
Management’s Role
• Providing adequate equipment
• Including housekeeping in the planning of all operations
• Including maintenance of good housekeeping as part of individual’s job responsibility
• Providing clean-up schedule and personnel
• Maintaining executive supervisory and interest Supervisor’s Role
• Maintaining constant check on housekeeping conditions
• Seeing that employees maintain good housekeeping
• Having unusual situations corrected or cleaned up immediately
• Planning for orderliness in all operations
• Issuing definite instructions to employees
• Insisting on clean-up after every job
Worker’s Role
• Follow housekeeping procedures
• Maintain an orderly workplace
• Report to supervisors any unsafe condition
Step 3: Big clean-up day
a. Organize a big clean-up day after 5S implementation announcement by CEO
b. Divide company premises into small areas and assign a small group of people for each area
c. Provide enough cleaning tools and materials
d. This big cleaning must include public areas such as gardens, canteen and car park
e. Everybody must participate in this big cleaning day
Step 4: Initial seiri
a. Establish disposal standards for unnecessary items
b. Apply “Disposal Notices” to all questionable items
c. Carefully examine responses to disposal notices
d. Dispose unnecessary items according to disposal standards
e. A company-wide seiri should be planned and practiced annually
Daily Seiso and Seiton activities
a. Identify areas for improvement and work out a priority listing by colleagues
b. Select untidy, inconvenient and unsafe areas
c. Set each activity for 3-6 months
d. Organize presentations by small groups
e. Standardize good 5S practices visibly
f. Motivate colleagues for creative improvements
Hard 5S – refers to all facets of the work environment
a. Furniture – tables, shelves, drawers
b. Equipment – computers, projector, fax, copier
c. Lay-out of desk and equipment
Soft 5S
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a. Office policies and procedures
b. Dress code
c. Sharing of responsibilities, telephone etiquette
5S Office guidelines
Desks
a. Do not place anything under your desk (Seiton)
b. Dispose of unnecessary items in your drawers (Seiri)
c. Arrange items in your desk drawers neatly for easy retrieval (Seiton)
d. Do not pile up documents on your desk top (Seiton)
e. Wipe your desktop every morning
f. Do not leave unnecessary things on your desk top when you go home (Seiton)
Office machines
8. Clean office machines and equipment regularly (Seiso)
9. Set electric cables neatly for safety and good appearance (Seiton)
10. inspect machines regularly and take action for required servicing (Shitsuke)
Toilets
1. Flush after use (Seiketsu)
2. Wash hands after using the toilet (Seiketsu)
3. Clean up toilet and wash basin everyday (Seiso/Seiketsu)
4. Replenish toilet paper, soaps and paper towels (Seiton/Seiketsu)
5. All users should always try to keep toilets clean and tidy (Shitsuke)
6. Check exhaust fans regularly for effective function (Seiso)
Canteen
1. Do not leave unnecessary things on the dining table (Seiton/Seiketsu)
2. Tuck chairs properly after use (Seiton)
3. Return chairs and tables to their original location when used for meetings or functions (Seiton)
4. Put away all cups and plates after each meal (Seiso/Seiketsu)
5. Clean up tables immediately after each meal (Seiso/Seiketsu)
Hallways
1. Do not smoke while walking in the hallways (Shitsuke)
2. Do not place anything in the hallways without permission (Seiri/Seiton/Shitsuke)
3. Pick-up and dispose any waste in the hallway (Seiketsu/Shitsuke)
4. Avoid talking loudly along hallways (Shitsuke)
Notice Boards
1. Ensure that outdates notices are removed (Seiketsu)
2. Ensure that all information are updated regularly (Seiri)
3. Items should be neatly aligned and properly secured (Seiton)
4. Pins must be readily available (Seiton)
5. Check that the location of notice boards are appropriate (Seiton)
Visual Control - a technique that enables people to make the rules easy to follow, differentiate normal and abnormal
situations and act accordingly, with the use of visual aids.
Pointers in making visual control
a. Should be easy to see from a distance
b. Should be properly and strategically located
c. Should be easy to follow
d. Should facilitate distinction of what is right and what is wrong
Step 5: Periodic 5S audits
a. Establish 5S evaluation and incentive plan
b. Conduct 5S evaluation and inspection regularly
c. Organize 5S inter-department competition
d. Periodically award groups and individuals
e. Organize study tours to other companies
f. Organize 5S inter-company competition
Purpose of 5S audit
a. Turn PDCA Cycle (Plan-Do-Check-Act)
b. Analyze the results of actual implementation in the workplace
c. Give support and guidance to the members of each unit
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d. Dissemination of good practices
e. Regular audit sustains the program
Key points in the implementation of 5S
1. Start small, easy and proceed slowly but steadily
2. Start with the most suitable “S”
3. Only one or two “S” are enough for the initial practice
4. Set simple, easily achievable and step by step targets
5. Everyone’s participation is important
6. Management should take leadership of 5S movement
7. Record improvements for comparison
8. Devise schemes to stimulate awareness and stimulate enthusiasm
5S Evaluation procedure
1. Walking rally – by to and middle management
2. Fixed point photograph – visual comparison of “before” and “after”
3. Achieved level of evaluation – for predetermined targets which are upgraded step-by-step after each evaluation
4. Competition – among departments /workplaces
5. Combination of the above
Factors leading to the success of 5S
a. Strong sponsorship and leadership of CEO
b. Active promoter/5S committee
c. Good launching activity
d. Regular audits
e. Good documentation
f. Visits by external consultants
g. Competition
Factors that hinder the success of 5S
a. Project sponsor is not the decision maker
b. Organizational policies
c. Lack of experience in undertaking cross-functional activities
d. Lack of top management support
e. Implementation carried out through orders from the management
f. Implementation done by task forces
g. 5S treated as a project
h. Emphasis on immediate results
Conclusion
As an individual, you can make your work area more pleasant and conducive to working, thus creating and improving
work efficiency, safety and quality of work and products. As a company, 5S is an integrated approach for production,
quality, lower costs, on time delivery, safety, and morale.
In conclusion, it is not a matter of memorizing Japanese words pertaining to a system of housekeeping. Wholehearted
practice and observance of good housekeeping is what is important. Surely after reading about this, you will realize the
value of good housekeeping as the most basic step in preventing accidents and avoiding various degrees of losses to
productivity, property, materials and equipment, notwithstanding its human elements.

ASSESSMENT

Name of the Student:______________________________

Contact no.:______________________________

Course, Year and Group no.:_________________

Learning hub:_____________________________

MULTIPLE CHOICE: Select and encircle the correct answer for each of the following questions. Erasures and
questions left unanswered are considered wrong.

1. It is a condition which gives you freedom from hazard, risk, accident which may cause injury, damage and loss to
material or property damage and even death.
a. Accident b. Risk
c. Safety d. Hazard
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2. It is an unexpected or unplanned event which may or may result in injury or damage or property loss or death.
a. Accident b. Risk
c. Safety d. Hazard
3. It is defined as harmful condition sustained by the body result of an accident.
a. Injury b. Risk
c. Incident d. Hazard
4. It is a potential to cause harm.
a. Injury b. Risk
c. Incident d. Hazard
5. It is an event which represents deviation from the intended sequence of designed steps.
a. Injury b. Risk
c. Incident d. Hazard
6. A chances of personnel and physical loss.
a. Injury b. Risk
c. Incident d. Hazard
7. An unexpected and unplanned occurrence, including acts of violence
arising out of or in connection with work which results in one or more workers incurring a
personal injury, disease or death.
a. Occupational accident b. Temporary Incapacity
c. Occupational injury d. Permanent Incapacity
8. An injury which results from a work-related event or a single
instantaneous exposure in the work environment (occupational accident).
a. Occupational accident b. Temporary Incapacity
c. Occupational injury d. Permanent Incapacity
9. A case where a person is fatally injured as a result of occupational accident whether
death occurs immediately after the accident or within the same reference year as the accident.
a. Occupational accident b. Temporary Incapacity
c. Fatal Case d. Permanent Incapacity
10. Defines as “any human action that violates a commonly accepted safe work procedure or
standard operating procedure.”
a. Unsafe Condition b. Unsafe Act
c. Unsafe Risk d. Unhealthy Hazard
11. defines this as the physical or chemical property of a material, machine or the environment which could
possibly cause injury to people, damage to property, disrupt operations in a plant or office or other forms of
losses.
a. Unsafe Condition b. Unsafe Act
c. Unsafe Risk d. Unhealthy Hazard
12. The things that must be done regularly to keep something working properly.
a. House Keeping b. Slip Hazard
c. Cleanliness d. Tripping Hazard
13. The following are the 5S of Housekeeping except one;
a. Sort b. Systematize
c. Sway d. Standardize e. Self-Discipline
14. A technique which includes the art of lifting, placing, storing or movement of materials through the use of one’s
physical strength or appropriate handling equipment.
a. Manual Material Handling b. Material Safety
c. Material Storage d. Safety Data Sheet
15. Means moving or handling things by lifting, lowering, pushing, pulling, carrying, holding, or restraining using
one’s physical strength.
a. Manual Material Handling b. Material Safety
c. Material Storage d. Safety Data Sheet
c. Fuel d. Heat
REFERENCES:

 OCCUPATIONAL HEALTH AND SAFETY, International Labour Organization, accessed 25 April 2005
http://www.itcilo.it/actrav/actrav-english/telearn/osh/intro/introduc.htm)
BOSH NARRATIVE MANUAL

 : INTRODUCTION TO OCCUPATIONAL HEALTH AND SAFETY, International Labour Organization, accessed 25

April 2005 http://www.itcilo.it/actrav/actrav-english/telearn/osh/intro/introduc.htm)
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