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Applying Quality STANDARDS (Part 2)
Applying Quality STANDARDS (Part 2)
APPLYING QUALITY
STANDARDS (Part 2)
Prepared by:
WILBER P. PEDRITO
Published by:
Learning Resource Management and Development System
COPYRIGHT NOTICE
2021
“No copyright shall subsist in any work of the Government of the Philippines.
However, prior approval of the government agency of office wherein the work is created
shall be necessary for exploitation of such work for profit.”
This material has been developed for the implementation of K-12 Curriculum
through the Curriculum Implementation Division (CID)- Learning Resource Management
and Development System (LRMDS). It can be reproduced for educational purposes and
the source must be acknowledged. Derivatives of the work including creating an edited
version, and enhancement or a supplementary work are permitted provided all original
work is acknowledged and the copyright is attributed. No work may be derived from this
material for commercial purposes and profit.
PREFACE
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This module is a project of the Curriculum Implementation Division particularly the
Learning Resource Management and Development Unit, Department of Education. CAR,
Schools Division of Mountain Province is in response to the implementation of the K to 12
Curriculum.
ACKNOWLEDGEMENT
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The developer wishes to express her gratitude to those who helped in the
development of this learning material. The fulfillment of this learning material would not be
possible without these people who gave their support, helping hand and cooperation.
To the TSAT family and to the Junior High School Science Teachers of Tadian 1 for
their encouragement and support; to my family who are my strength in the
accomplishment of this module, the developer is forever grateful.
W.P.P.
DIVISION EVALUATOR
CONSULTANTS
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TABLE OF CONTENTS
Applying Quality Standards Page
Acknowledgement …................................................ iv
Title Page
of learner ………......................................... 1
Direction/Instructions …................................................ 8
Exercises/Activities …................................................ 8
Closure …................................................ 10
References .................................................. 10
v
Name: ______________________ Parent’s Signature: _____________________
Workplace Procedure
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ELEMENT PERFORMANCE CRITERIA
1. Identify hazards 1.1 Identify hazards in the work area and during the
and assess performance of workplace duties.
risk. 1.2 Assess level of risk
2. Follow 2.1 Report hazards in the work area to designated
procedures personnel according to workplace procedures
and strategies 2.2 Follow workplace procedures and work
for risk
control. instructions for assessing and controlling risks with
minimal supervision.
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Reports identifying Face to face
workplace Phone messages
hazards may Notes
be verbal or
Memos
written and
may include: Specially designed report forms
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B. Resistance to change
● Unwillingness, refusal or inability to update skills
● Resistance to policy, procedure, work method changes
● Lack of flexibility in response to problems
Quality Standards
Standards are sets of rules that outline specification of dimensions, design of
operation, materials and performance, or describe quality of materials, products or
systems. These standards should cover the performance expectations of the
product for particular applications. The intent of standards is to provide at least
minimum quality, safety or performance specifications so as to ensure relatively
uniform products and performance, and to remove ambiguity as to the suitability of
certain commercial products for particular applications. Following standards may
reduce the risk of error in working.
1. Hardware
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In production process, checking of quality assurance must be highly
considered. Quality assurance covers all activities from design, development,
production, installation, servicing and documentation. This introduced the rules:
"fit for purpose" and "do it right the first time". It includes the regulation of the
quality of raw materials, assemblies, products and components; services related to
production; and management, production, and inspection processes.
A. Failure testing
A valuable process to perform on a whole consumer product is failure testing,
the operation of a product until it fails, often under stresses such as increasing
vibration, temperature and humidity. This exposes many unanticipated weaknesses
in a product, and the data is used to drive engineering and manufacturing process
improvements.
B. Statistical control
Many organizations use statistical process control to bring the organization
to Six Sigma levels of quality, in other words, so that the likelihood of an
unexpected failure is confined to six standard deviations on the normal distribution.
Traditional statistical process controls in manufacturing operations usually
proceed by randomly sampling and testing a fraction of the output. Variances of
critical tolerances are continuously tracked, and manufacturing processes are
corrected before bad parts can be produced.
C. Company quality
The company-wide quality approach places
an emphasis on three aspects:
1. Elements such as controls, job
management, adequate processes,
performance and integrity criteria
and identification of records
2. Competence such as knowledge,
skills, experience and qualifications
3. Soft elements, such as personnel
integrity, confidence, organizational
culture, motivation, team spirit and
quality relationships.
The quality of the outputs is at risk if any of
these three aspects are deficient in any way.
D. Total quality control
Total Quality Control is the most necessary inspection control of all in cases
where, despite statistical quality control techniques or quality improvements
implemented, sales decrease.
As the most important factor had been ignored, a few refinements had to be
introduced:
1. Marketing had to carry out their work properly and define the customer’s
specifications.
2. Specifications had to be defined to conform to these requirements.
3. Conformance to specifications i.e. drawings, standards and other relevant
documents, were introduced during manufacturing, planning and control.
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4. Management had to confirm all operators are equal to
the work imposed on them and holidays, celebrations
and disputes did not affect any of the quality levels.
5. Inspections and tests were carried out, and all
components and materials, bought in or otherwise,
conformed to the specifications, and the measuring
equipment was accurate, this is the responsibility of the
QA/QC department.
6. Any complaints received from the customers were satisfactorily dealt with in
a timely manner.
7. Feedback from the user/customer is used to review designs.
8. Consistent data recording and assessment and documentation integrity.
9. Product and/or process change management and notification.
To conclude, the above forms are the basis from which the philosophy of
Quality Assurance has evolved, and the achievement of quality or the “fitness-for-
purpose” is “Quality Awareness” throughout the company.
4. Final Product
Table 1.2.1 shows the Quality System Elements required by ISO 9000 in the
making of the final product.
2 Quality system Establish and maintain a documented quality system ensuring that
products conform to specified requirements
8 Process control Ensure and plan the control of production which direct- ly effects
quality by documented work instructions, monitoring and control of
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processes
9 Inspection and Inspect and test incoming products, intermediate and final product;
testing establish product conformance to specified requirements and
identify non-conforming pro- ducts; maintain inspection and test
records
1 Inspection and For the whole process the products shall be identified and clearly
1 test status marked concerning test status, including indication of conformance
or non-conformance
1 Handling, Protection of the quality of the product during hand- ling, storage,
4 storage packaging and delivery
packaging and
delivery
1 Quality records Records, including those which demonstrate that the specified
5 requirements have been met, shall be control- led and maintained
1 Internal Regular, planned internal audits shall be carried out,
6 Quality documented and recorded to verify the effectiveness of the
Audits quality system
1 Training Training requirements at all levels shall be identified and the
7 training planned, conducted and recorded
1 Cleaning and Although not required by the ISO 9000 standards, these two
8 Disinfection points should be given special attention in all food
companies
1 Personal
9 hygiene
4. Customer Service
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III. Directions/Instruction
You are reminded of the following:
⮚ Read and understand the information’s and the instructions very well before
answering activities.
⮚ You can detach the activity pages for submission or use separate sheet for
your answers provided label properly for identification.
⮚ If there are other resources present in your home, please do utilize them.
⮚ If you do have queries, questions and concerns ask your teacher in charge.
CP#. __________________
⮚ Be sure to write your name and let your parent/guardian affix their
signature when done.
IV. Activities:
A. Instructions: Write QN if the statement affects the quantity of work and QL if the
statement affects the quality of work. Write your answer on the space provided
before each number.
______ 1. Poor scheduling of work
______ 2. Failure to meet expectations for product quality, cost or service
______ 3. Customer/client dissatisfaction
______ 4. Preventable accidents
______ 5. Misuse of sick leave
______ 6. Tardiness
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__________ 10. The durability of the work do not depend on the skills of those who install
it.
C. What is Workplace Procedure?
____________________________________________________
____________________________________________________
R F G G J U T F G F T T P G H Y Y G J W
G 6 Y S T H H R R G R G W R R H T H F T
H F H D G J Y G S Y E D O 5 O J E J D G
K R E L I A B I L I T Y R G H C F M T N
N F F G T N U G H H R T K J S L E J H J
B G J T T H S G G H F E P P G P T S G U
T J M R D H O P F G N W L O H U F 7 S Y
E J N D J G L J E F H S A O 6 T H W I T
D H J D H T K N E C T S C J 5 J K S U H
S 4 Q S G R S B D E T R E K U T L A U M
G T U J T 6 F F B S W I T R L E J H M I
B R A H H D W T A Z F T O 6 V H J Y D D
X F N N J Q F T C V E G A N L I Y J V E
G M T G D U H E K N R F J R H U C J D S
H U I F J A H D G K T B G Y R 5 5 E B X
U H T D U L R F R U J J E J 6 U E M J S
T R Y E H I G D E T Y Y T L 8 T R I Y D
H D K U G T R W S R Y G E T K E T G T F
E T J U Y Y E A E R T R 6 5 Y F Y R Y G
E. To have an idea on our next topic please answer the following questions.
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V. Closure
VI. References:
● http://en.wikipedia.org/wiki/Customer_service
● http://en.wikipedia.org/wiki/Quality_standard
● http://www.technet.unsw.edu.au/tohss/swp.htm
● http://xnet.rrc.mb.ca/healthsafety/safeworkprocedures
A. B. 1.
1. QN ⮚ Workplace procedure is a
1. TRUE written instructions that
2. QL
identifies the health and safety
3. QL 2. FALSE issues that may arise from jobs
4. QN and tasks.
5. QN 3. TRUE
6. QN 4. TRUE
7. QN
8. QN 5. FALSE
9. QN 6. TRUE
10. QL
7. FALSE
3. TRUE
4. TRUE
5. FALSE
D.
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P
W R
O O
R E L I A B I L I T Y R H C
N K S E
S P S
P F L S
E A
E C S C
S Q D T E
T U B I R
A A O V
N N Q C N I
T D U K C
I A E
T L R
Y I D
T S
Y
Prepared by
_____WILBER P. PEDRITO______
Note: Practice Personal Hygiene Protocols at all times & please submit your
activity sheet on time.
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