Hygiene scoring criteria for fine chemical production workshops
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The manager asked me to create a grading system for workshop cleanliness – that is, to determine what standards are required for cleanliness, what the total score will be, how many points each item is worth, and how many points will be deducted in case of violations.
Inspection Standards for Environmental Hygiene in Production Workshops The environment in production workshops should meet the following requirements: (1) \"One level\" (the floor should be level); \"Two clean\" (the glass of doors and windows should be clean, as well as the walls and floors). Livestock professionals +_ d&T-o^6M (3) \"Three visible\" (ditches should be bottomless, shafts should be visible, and equipment should show its original color); (4) \"Four none\" (no trash, no dead grass, no waste materials, and no unnecessary equipment); (5) \"Five no leaks\" (no leakage of materials, water, air, oil, or electricity). Livestock professionals (2) Tools used should be placed in designated locations in an orderly manner, with their surfaces kept clean. (III) Items and tools in the workshop should not be left scattered; they should be kept in designated areas as much as possible.
For food additives, there are good standard operating procedures that can be used as a reference; if those aren’t suitable, follow the 5S method
I don’t understand what 6S means; please provide a detailed explanation. The second floor is still more intuitive and practical. I work for a small business, so it’s unlikely that we can achieve such a professional standard as 6S.
Currently, many industries have industry standards for health management; it is recommended to take these as a reference
Previously, cleanrooms followed the “Three Corrects and 5S” management model. “The three principles of \"authenticity\" are: authentic product = what is needed, of qualified quality ； Correct position = the position where it should be placed ； Positive quantity = appropriate inventory level, appropriate storage height. “5S” refers to: Sorting: **RI – Determine whether something is needed or not.** Organizing: **TON – Arrange items in their proper places.** Cleaning: **SO – Eliminate waste and clutter.** Sanitizing: **KETSU – Keep everything clean and tidy.** Discipline: **SHITSUKE – Develop the habit of discipline.**
However, it has now evolved to “6S”, which refers to six elements: sorting (**RI”), organizing (**TON), cleaning (**SO), standardizing (**KETSU), discipline (**SHITSUKE), and safety (**SECURITY). This is a production site management model that originated in Japan.