qcl 14-v3 5-s_simsree_rohitkaul
TRANSCRIPT
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