SELF-EVAULATION TOOL KITras.org.sg/wp-content/themes/ras/pdf/5S Self Evaluation ToolKit.pdf · What...
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SELF-EVAULATION TOOL KIT
Transcript of SELF-EVAULATION TOOL KITras.org.sg/wp-content/themes/ras/pdf/5S Self Evaluation ToolKit.pdf · What...
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:[email protected]@ras.org.sg
