SELF-EVAULATION

TOOL KIT

What is 5S?

• 5S is a structured programme designed to systematically achieve organisational cleanliness and standardisation in a workplace. Using a list of five words starting with ‘S’; 1) Sort

2) Systematise

3) Shine

4) Standardise

5) Self-Discipline

• The programme aims to drive productivity improvement via operational efficiency and space utilisation.

Take the test!

Do the following test to better

evaluate the operation efficiency of

your F&B establishment(s)

SORT

1. We have a designated goods receiving and/or temporary storage area at the workplace (None=0, Adhoc=3, Specific=5)

Example of no temporary receiving area Example of temporary receiving area

5S reference: 1.4 (sort)

0 3 41 2 5

2. We have a manpower and/or movement chart being displayed at the workplace

(None=0, Adhoc=3, Specific=5)

Example of Manpower/Movement Chart

5S reference: 1.6 (sort)

DO YOU HAVE THE MANPOWER/ MOVEMENT CHART?

0 3 41 2 5

3. We have a system in place where staff are put in charge of specific workplace area

(None=0, Adhoc=3, Specific=5)

Example of work area designation:

5S reference: 1.8 (sort)

0 3 41 2 5

4. All staff are assigned to a specific set of working equipment

(None=0, Adhoc=3, Specific=5)

Example of Personal working equipment

5S reference: 1.9 (sort)

0 3 41 2 5

5. We have waste control and handling processes in our workplace

(None=0, Adhoc=3, Specific=5)

Example of poor control Example of proper control

5S reference: 1.11 (sort)

0 3 41 2 5

Systemise

6. We have a proper storage system in place (None=0, Adhoc=3, Specific=5)

Example of poor/no storage system Example of proper storage system

5S reference: 2.1 (systemise)

0 3 41 2 5

7. We have a first-in-first-out system being practiced in the workplace

(None=0, Adhoc=3, Specific=5)

Example of first in first out practices

5S reference: 2.3 (systemise)

Example of no first in first out practices

0 3 41 2 5

8. We have a master stock list displayed at the storage area (None=0, adhoc=3, specific=5)

Example of master stock list

5S reference: 2.7 (systemise)

0 3 41 2 5

9. We have a visual management and/or colourcoding system in the workplace (None=0, Adhoc=3, Specific=5)

Example of color coding

5S reference: 2.10 (systemise)

Example of no color coding

0 3 41 2 5

10. We have a key management system in the workplace (None=0, Adhoc=3, Specific=5)

Example of proper key management system

5S reference: 2.11 (systemise)

Example of improper key management

0 3 41 2 5

Shine

11. We have cleanliness standard displayed at the workplace

(None=0, Adhoc=3, Specific=5)

Example of cleaning chart

5S reference: 3.1 (shine)

0 3 41 2 5

12. We have a monitoring system of maintenance schedule and records for equipment in the workplace

(None=0, Adhoc=3, Specific=5)

Example of maintenance schedule

5S reference: 3.3 (shine)

Do you have a maintenance

schedule for all your equipment?

0 3 41 2 5

13. We have proper instructions and cleaning equipment in our restaurant/workplace

(None=0, Adhoc=3, Specific=5)

Example of instruction label on cleaning equipment

5S reference: 3.6 (shine)

Example of no instruction label on cleaning equipment

0 3 41 2 5

14. We have clearance of goods from the floor being practiced in the workplace

(None=0, Adhoc=3, Specific=5)

Example of clearance from floor

5S reference: 3.8 (shine)

Example of disorganized goods

0 3 41 2 5

15. We have our kitchen floor clean and free from water including during operation

(None=0, Adhoc=3, Specific=5)

Example of clean floor and free from water

5S reference: 3.9 (shine)

Example of dirty kitchen floor

0 3 41 2 5

Standardise

16. We have cross-contamination prevention measures (None=0, Adhoc=3, Specific=5)

Example of cross-contamination prevention

5S reference: 4.3 (standardize)

Example of no cross-contamination prevention

0 3 41 2 5

17. We have prominently marked fire escape routes and fire prevention equipment in the workplace

(None=0, Adhoc=3, Specific=5)

Example of fire escape route and safety equipment

5S reference: 4.7 (standardize)

0 3 41 2 5

18. We monitor temperature and humidity in the kitchen(None=0, Adhoc=3, Specific=5)

Example of temperature monitoring

5S reference: 4.12 (standardize)

0 3 41 2 5

19. We have qualified first aid practitioners in our staff(None=0, min required=3, >50%=5)

Example of qualified first aider

5S reference: 4.15 (standardize)

WORKPLACE SAFETY AND HEALTH ACT

(CHAPTER 354A, SECTION 65)

WORKPLACE SAFETY AND HEALTH

(FIRST-AID) REGULATIONS

Under MOM Regulation

0 3 41 2 5

20. We have trained our staff in high-risk operations(None=0, Adhoc=3, Specific=5)

Example of preventive measures on high risk operations

5S reference: 4.19 (standardize)

Example of no preventive measures onhigh risk operations

0 3 41 2 5

21. We have labels and instructions for the operation of various high risk equipments

(None=0, Adhoc=3, Specific=5)

Example of instruction label

5S reference: 4.23 (standardize)

0 3 41 2 5

Self- Discipline

22. We have periodic and/or scheduled risk assessments(None=0, Adhoc=3, Specific=5)

Example of Risk Assessment Form

5S reference: 5.1 (self-discipline)

Under MOM regulation

0 3 41 2 5

23. We have staff engagement activities in place (None=0, Adhoc=3, Specific=5)

Example of staff regular workout

5S reference: 5.2 (self-discipline)

0 3 41 2 5

24. We have a tracking and monitoring system in place for all equipments maintenance activities

(None=0, adhoc=3, specific=5)

Example of maintenance list

5S reference: 5.5(self-discipline

0 3 41 2 5

25. We have displays, charts and/or information board in the workplace for staff to read and get

updates on policies (None=0, Adhoc=3, Specific=5)

Example of notice board

5S reference: 5.7(self-discipline)

0 3 41 2 5

Result

• Add up all scores and divide by 25

• 1 – 5S requirements not met at all

• 2 – 5S requirements barely met

• 3 – 5S requirements met to a small extent

• 4 – Met the basic requirements of 5S

• 5 – Fulfilled all requirements of 5S

Note: This test is only a brief evaluation of F&B establishment(s) based on selected 5S elements.

0 3 41 2 5

We hope that this self-evaluation

has given you a better

understanding of the 5S

programme and the potential cost

savings and increased

productivity it can achieve

For more information, please contact:Andy.liew@ras.org.sgJacky.chen@ras.org.sg