Methods for Improving Housekeeping
Started by lmugs, Jan 04 2011 01:09 PM
Compliments of the new season! We are running a housekeeping project at an organisation but it seems as if the standards are getting where we want them to be. Right now we use visual management system(newsletters, notices, pictures). Is there another way to help raise housekeeping standards in a food manufacturing environment.
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Compliments of the new season! We are running a housekeeping project at an organisation but it seems as if the standards are getting where we want them to be. Right now we use visual management system(newsletters, notices, pictures). Is there another way to help raise housekeeping standards in a food manufacturing environment.
I am assuming that you meant to say that the standards are NOT getting where you want them to be. Do you use in-house people for sanitation, or hire outside cleaning crews to clean between production shifts? Is it generally overall housekeeping procedures that need to be reinforced, or is it product-specific and / or machinery specific procedures that need to be further developed?
Take a read of this for developing a good housekeeping culture:
The Five S's Uncovered
If you have further questions do let us know.
Regards,
Simon
The Five S's Uncovered
If you have further questions do let us know.
Regards,
Simon
1 Thank
Take a read of this for developing a good housekeeping culture:
The Five S's Uncovered
If you have further questions do let us know.
Regards,
Simon
second that, 5S has worked well for us when we wanted to focus on critical areas.
There are 2 presentations from the desk of Abdul Qudoos / http://healthyfoodmanagement.com that might help you:
- 5S - http://www.healthyfo...ow-about-5s.pdf
- Safety First - Good House Keeping - http://www.healthyfo...t.pdf</li></ul>
Testing methods for Ice
What are effective methods for sanitation of an RO system if high total plate count and pseudomonas aeruginosa are recurring issues?
Guidance on Process Control Methods
Alternative Methods for Sulfa and Tetra Antibiotic Testing
What are some effective scoring methods and control measures for a raw material risk assessment in a food manufacturing facility?
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