5S

Presented By :

Prasann Saxena

Priyanka T.S

Rohit Kaul

SIMSREE College

WHAT IS 5S

Japanese Model – Housekeeping Techniques – one of the

effective tools for ‘Lean manufacturing’

Helps create a better working environment and a

consistently high quality process

Enhances productivity & safety performance of the

organization

Reduces significantly square footage of space needed for

carrying out existing operations

It maintains organization & orderliness which are essential

for a smooth & efficient flow of activities

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5S AT WORKPLACE

o Sort: Remove all unnecessary materials and

equipment

o Straighten: Make it obvious where things belong

o Shine: Clean everything, inside and out

o Standardize: Establish policies and procedures to

ensure 5S

o Sustain: Training, daily activities

GOOD 5S PRACTICES

College Canteen Fridge

o Follows the first 3 principles of 5s

effectively

o Sort – Unnecessary items are

removed

o Straighten – All items are

arranged in order for easy pick up

& service

o Shine – Good Cleanliness is

maintained to avoid any

contamination or dirt

GOOD 5S PRACTICES

Food & ingredients

placed systematically to

improve service efficiency

(Sort & Shine)

Clean cutlery, plates &

glasses maintained in

good order (Sort &

Shine)

GOOD 5S PRACTICES IN CANTEEN PREMISES

Segregation of wet & dry

waste (Standardization)

Sign board directing the

students/guests towards

canteen

(Standardization)

BAD 5S PRACTICES IN CANTEEN PREMISES

o However the 5th S i.e

‘Sustain’ is difficult to

implement

o Due to lack of adequate

personnel employed in

canteen, maintaining

cleanliness at all times

becomes difficult leading to

unhygienic conditions at

times

o During peak hours, thus, it

becomes difficult to

maintain hygienic conditions. As problem becomes amplified as the

day progresses, it becomes difficult to find a clean place to sit.

INNOVATIVE ASPECTS OF GOOD PRACTICES

Sorting out the food ingredients in an orderly way helps the canteen

staff to finish their batch of supply in a timely way before ordering more,

resulting in less expiring & disposal

Visual cues (placards, sign boards) for guests & students are an

effective way to attract more customers

Segregation of wet & dry waste is a highly innovative aspect which can

contribute positively to the environment reducing the amount of

methane released in landfills

RECOMMENDATIONS TO IMPROVE 5S PRACTICES

Employ more personnel in canteen for cleaning & sorting purposes

Educate them about the need for a good 5S system to improve their

workplace efficiency

Have separate counters for delivering & receiving orders to avoid

congestion during peak hours (Since there are currently just two counters

which give & take orders simultaneously)

Involvement of environment personnel in waste handling could provide

opportunities for recycling & thus reducing cost expenses on many items

o To standardize (4th S)

effectively, a job check list

needs to be maintained to

keep track of activities

conducted & observations

for the same need to be

recorded

o An entry for getting

customer feedback could

also be included to improve

the quality of canteen

premises & food served

Image source: www.inpaspages.com

RECOMMENDATIONS TO IMPROVE 5S PRACTICES

Lessons learned by team

o Good practical understanding of the need for 5S and how it can

be used for improving process & workplace efficiency

o Problems faced during housekeeping can be solved in a

systematic way if there is a will to resolve it

o Administration & people issues for resolving a problem were

faced, e.g. suggesting more staff recruitment, unwillingness of

staff to maintain checklists, sorting out things in the kitchen

using markers & labels

o Thus there is a need to set an example ourselves rather than

looking to change attitudes of other people