We’ve all heard the expression, cleanliness is next to godliness and in any plant or warehouse, that wants to be taken seriously, cleanliness is next to safety. That’s why I started and continue this series, to help you become a better leader because no one may have bothered to point out that good housekeeping and sanitation practices will not only improve safety by preventing accidents but can also help give equipment less time in maintenance and a longer lifespan.

“Cleanliness is the Hallmark of perfect standards and the best quality inspector is the conscience” J. R. D. Tata

No body really seems to enjoy cleaning up but housekeeping has it’s place and by showing employees how to properly breakdown and stack cardboard, to place used shrink wrap, strapping and other trash in containers, and how to keep their work areas clean, the benefit is a reduction of trips and falls which are a top accident occurring in the workplace. By sweeping, mopping and washing your area, immediately cleaning up or containment of a liquid spill that can cause slips and falls. By keeping the work area floor free of clutter, obstructions and other debris will reduce the cause of trips and falls and when keeping it organized helps find tools and parts quicker. You have now created a productive and safe work environment which also leads to less sick time off by employees and increased retention.

Another reason to keep plastic wrap and other debris off the floor is to give forklifts a longer life span. If a forklift or other type of industrial powered equipment drives over it, it can be quickly sucked up into their inner workings and over time as the plastic heats up can literally gum up the works. You do not need the added expense of a down forklift and maintenance service call. Make sure there are enough trash receptacles throughout the facility but located where they’ll get most used.

In a warehouse where perishable goods and other food products are stored, good housekeeping is even more critical and usually referred to as sanitation. This involves more deep cleaning on a regular schedule as well as procedures and programs to control and prevent the entry of pest. A good sanitation program is laid out in a master sanitation schedule which ensures all critical areas are consistently cleaned to prevent any contamination of raw goods and finished food product so the customer receives the finest quality available.

When you keep your part of the universe, what ever it is, a department, a dollar store, a warehouse, a factory, clean and organized bosses and visitors usually don’t feel compelled to look further into what’s going on as it looks as it is, under control and that gives credibility to your abilities. Remember, you’re in charge, be in charge.