Submitted by:

Sugandha Kapoor

Shruti Tandon

Himani Sharma

It is a process of creating clean, hygienic and well organized environment. These are as follows:

•Seiri (Sort)

•Seiton(Proper arrangement)

•Seiso(Shine/Cleaning)

•Seiketsu(Standardization)

•Shitsuke(Sustain)

In our presentation, we are depicting the poor 5S practices which are being followed at the workplace.

•Items are not sorted properly. Also they are not set in a proper order.

•Floors, equipments and slabs are not cleaned, making it unhygienic.

•There is no standardization to follow these 5S practices.

•There is no long term sustainability.

•There is no set order of the items. Nor they are placed back at their right shelf after its usage.

•Also the food items are not covered attracting bees and flies over it.

•Workers also do not have hygienic etiquettes.

Seiri :

One should sort out and separate the necessary items out of those which are not needed.

But below we can see that the things are placed in a scattered manner whether they are needed or not.

Seiton: Set in proper order

Things should be properly arranged so that they can be found easily and as when required. But here this is not being followed.

Seiso : Shine/ Cleaning

The workplace should be kept dirt free as it may make the place unhygienic to eat. But the picture clearly shows to what extent it is followed.

Seiketsu: Standardization

Everyone at the workplace should follow the best practices towards its standardization. But here it is not so.

Shitsuke: Sustain

Everyone should be self-disciplined so as to achieve targets with zero defects. Workers can be provided with training and some simple rules and guidelines to follow.

•The useful things should be separated from the unuseful ones.

•The things should be arranged properly and labeled in an order.

• There should be more emphasis on maintaining the cleanliness of the area to make it hygienic. The floors, walls and edges should be cleaned regularly.

•Workers should wear hand gloves and head masks. Also the food prepared should be kept covered to avoid flies and bees sitting over the food.

•Workers should be assigned their individual tasks to maintain consistency and not make it disguised.

•Workers should be assigned their individual tasks to maintain consistency and not make it disguised.

•The owner of the place should ensure that every task is

being carried out in a right way.

•They should be given training regarding the importance of following hygienic etiquettes.

• If we were to open a restaurant, our first priority would be to make sure that the place is hygienic and healthy for eating.

•Needless to say that we would efficiently work upon to achieve the best 5S practices.