Module 2: Applying Quality Standards (AQS) First Quarter

Archdiocese of Lingayen-Dagupan Catholic Schools

SAINT CHARLES ACADEMY

Senior High School Department
Malong St. San Carlos City, Pangasinan
SY: 2021-2022

LEARNING MODULE
Applying Grade 11 - Q1 M2

Quality
Standards(AQS)
For your concerns please contact the subject teacher through e-mail:
[email protected] – Subject Teacher

APPLYING QUALITY STANDARDS

COMPETENCIES
LO2: Assess own work
2.1 Identify and use documentation relative to quality within the prescribe standard
2.2 Check completed work against workplace standards relevant to the task undertaken
2.3 Identify and isolate errors
2.4 Record information on the quality and other indicators of production performance in accordance with workplace
procedures
2.5 Document and report cases of deviations from specific quality standards in accordance with the workplace’s
procedures
TLE_IACSS9- 12AQS-Ib-2

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 Module 2: Applying Quality Standards (AQS) First Quarter
Assess own Work

Workplace Procedure is a set of written instructions that identifies the health and safety issues that may arise
from the jobs and tasks that make up a system of work.

A safe working procedure should be written when:

 Designing a new job or task

 Changing a job or task
 Introducing new equipment
 Reviewing a procedure when problems have been identified, for example from an accident or incident
investigation.

The safe working procedure should identify:

 the teacher for the task or job and the students who will
undertake the task
 the tasks that are to be undertaken that pose risks
 the equipment to be used in these tasks
 the control measures that have been formulated for these tasks
 any training or qualification needed to undertake the task
 the personal protective equipment to be worn
 action to be undertaken to address safety issues that may arise
while undertaking the task

Table 1. Assessing workplace procedures

1. Identify hazards and assess risk. 1.1 Identify hazards in the work area and during the performance of
workplace duties.
1.2 Assess the level of risk
2. Follow procedures and strategies for 2.1 Report hazards in the work area to designated personnel according to
risk control. workplace procedures 2.2 Follow workplace procedures and work
instructions for assessing and controlling risks with minimal supervision.
2.3 Whenever necessary, within the scope of responsibilities and
competencies, follow workplace procedures for dealing with hazards and
3. Contribute to Occupational Health 3.1 Describe employee rights regarding consultation on OHS matters 3.2
and Safety ( O H S ) in the workplace. Raise task and/or job- specific OHS issues with appropriate people in
accordance with workplace procedures and relevant OHS legislative
requirements 3.3 Contribute to participative arrangement for OHS
management in the workplace within organizational procedures and the
scope of responsibilities and competencies 3.4 Provide feedback to
supervisor on hazards in the work area in line with organizational OHS
policies and procedures 3.5 Provide support in implementing procedures
to control risks in.
Work instruction may be:  Verbal
 Written
 In English
 In a community language
 Provided visually e.g. video, OHS signs, symbols and other pictorial,
presentation, etc.
Controlling risks in the work area may  Application of the hierarchy of control, namely:
include  Eliminate the risk
 Reduce/minimize the risk through
 Engineering controls
 Administrative controls
 Personal protective equipment
Reports identifying workplace hazards  Face to face
may be verbal or written and may  Phone messages
include:  Notes

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 Module 2: Applying Quality Standards (AQS) First Quarter
 Memos
 Specially designed report forms
Examples of OHS issues which may need  Hazards identified
to be raised by workers with designated  Problems encountered in managing risks associated with hazards
personnel may include:  Follow up on reports and feedback.
 Effectiveness of risk controls in place
 Training needs
Examples of contributions may include: Recommendations on changes to work processes, equipment or practices
Listening to the ideas and opinions of others in the team Sharing opinions,
views, knowledge, and skills Identifying and reporting risks and hazards

TYPES AND WORK-RELATED ERRORS

A. Quantity of work (untimely completion, limited production)

1. Poor prioritizing, timing, scheduling
2. Lost time
 Tardiness, absenteeism, leaving without permission Excessive visiting, phone use, break time, use of
the Internet Misuse of sick leave
3. Slow response to work requests, untimely completion of assignments
4. Preventable accidents.

B. Quality of work (failure to meet quality standards)

1. Inaccuracies, errors
2. Failure to meet expectations for product quality, cost or service
3. Customer/client dissatisfaction
4. Spoilage and/or waste of materials
5. Inappropriate or poor work methods

Work Behavior Which Results in Performance Problems

A. Inappropriate behavior (often referred to as "poor attitude")
 Negativism, lack of cooperation, hostility
 Failure or refusal to follow instructions
 Unwillingness to take responsibility ("passing the buck") Insubordination
 Power games
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
C. Inappropriate interpersonal relations
 Inappropriate communication style: over-aggressive, passive
 Impatient, inconsiderate, argumentative
 Destructive humor, sarcasm, horseplay, fighting
 Inappropriate conflict with others, customers, co-workers, supervisors
D. Inappropriate physical behavior
 Smoking, eating, drinking in inappropriate places
 Sleeping on the job
 Alcohol or drug use
 Problems with personal hygiene
 Threatening, hostile, or intimidating behavior

Engage In Quality Improvement

Standards are sets of rules that outline specification of dimensions, design of operation, materials, and
performance or describe the quality of materials, products, or systems. These standards should cover the performance
expectations of the product for a particular application.
Standards intent to provide at least minimum quality, safety, or performance specifications 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.

Specific quality standards for:

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 Module 2: Applying Quality Standards (AQS) First Quarter
1. Hardware
The durability of the work depends on the quality of its component or parts and the assembly skills of those who
install it. If the best-quality products or hardware are used but are installed incorrectly, the system will be a failure.
The application of suitable hardware and products must be supported by adequate levels of training of the
person who uses them so that they can identify and use only appropriate products. In judging a product or hardware,
the person must consider factors such as the following:

 Is the product or hardware under consideration suitable for the application or purpose?
 Will it be harmful to the health of the community in its normal use?
 Is there a risk of this hardware being released into the environment (e.g. the water in the first instance or after
the working life of the product or hardware has expired?
2. Production
Process In the production process, the 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 may 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.
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 “fitnessfor-purpose” is “Quality Awareness” throughout the company.

3. Final Product

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 Module 2: Applying Quality Standards (AQS) First Quarter
Table 2 shows the Quality System Elements required by ISO 9000 in the making of the final product and Quality System
Elements.

1. Management responsibility Define and document commitment, policy and objectives, responsibility,
authority, verification resources, and personnel. Appoint a management
representative and
2. Quality system Establish and maintain a documented quality system ensuring that products
conform
3. Contract Review Ensure that costumer’s contractual requirements are evaluated and met
4. Product development Plan, control and verify product development to ensure that specified
requirements are met
5. Document control System for control and identification of all documents regarding quality, e.g.
procedures, instructions, and specification
6. Purchasing Ensure that purchased products conform to a specified requirement
7. Product identification and identification and traceability System to identify and control traceability of
traceability product at all stages from raw materials through production to the final
8. Process control Ensure and plan the control of production which directly affects quality by
documented work instructions, monitoring
9. Inspection and testing Inspect and test incoming products, intermediate and final product; establish
10 Inspection, measuring and Selection and control of equipment to ensure reliability and accuracy in
. test equipment measuring data
11 Inspection and test status For the whole process, the products shall be identified and marked concerning
. test status, including an indication of conformance or nonconformance.
12 Control of nonconforming Identification, documentation, evaluation, isolation (if possible) and disposition
. product of non-conforming products.
13 Corrective actions Prevention of reoccurrence of failures (nonconformance)
.
14 Handling, storage packaging, packaging and Protection of the quality of the product during handling, storage,
. and delivery packaging, and
15 Quality records Records, including those which demonstrate that the specified requirements
. have been met, shall be controlled and
16 Internal Quality Audits Regular, planned internal audits shall be carried out, documented and recorded
. to verify the effectiveness of the quality system
17 Training Training requirements at all levels shall be identified and the training planned,
. conducted
18 Cleaning and Disinfection Although not required by the ISO 9000 standards, these two points should be
. given
19 Personal hygiene Good grooming and being clean before/after work.
.

4. Customer Service
Customer service is the direct one-on-one interaction between a consumer making a purchase and a
representative of the company that is selling it. Most retailers see this direct interaction as a critical factor in ensuring
buyer satisfaction and encouraging repeat business.

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 Module 2: Applying Quality Standards (AQS) First Quarter

Quality Standards Activity No. 3

Name: _______________________________________ Grade/Section: ___________

Teacher: ______________________________________ Date: __________________

Directions. Write QN if the statement affects the quantity of work and QL if the statement affects the quality of work.

___________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
___________7. Slow response to work requests
___________8. Break time
___________9. Excessive visiting
___________10. Spoilage and/or waste of materials

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