This was a presentation during one of the City Accounting Office of the Local Government Unit of Valencia City Province of Bukidnon Philippines, employees meeting which was one of the main goal of the office for the year 2011.
Presented by Venus Morales the Administrative Officer of the office. The presentation was a product of a thorough research, a compilation of ideas from various experts and authors of 5S.
The document discusses the 5S methodology for good housekeeping and workplace organization. The 5S's are Seiri (Sort), Seiton (Set in Order), Seiso (Shine), Seiketsu (Standardize), and Shitsuke (Sustain). Each S is defined as relating to organizing the workplace, establishing standards of cleanliness and order, and sustaining practices through self-discipline. Implementing 5S leads to benefits like increased efficiency, quality, safety, and profitability. Reasons for failing to implement 5S include laziness, lack of training, feeling degraded, and not recognizing its benefits.
By the end of the module, one can:
1.) Define and understand the importance of the 5s method
2.) Identify and overcome the barriers to productivity
3.) Improve QUALITY of work
4.) Practice efficiency at all times
The document describes the 5S methodology, which consists of 5 steps: Sort, Systematize, Sweep, Standardize, and Self-discipline. The steps are aimed at organizing and cleaning a workplace to improve efficiency, quality, safety and morale. Sort involves removing unnecessary items. Systematize is arranging necessary items for efficient use. Sweep is cleaning the workplace daily. Standardize is maintaining cleanliness through schedules. Self-discipline is practicing 5S habits without being told. Benefits include improved workflow, quality, costs and safety as well as increased production and morale.
The document discusses personal protective equipment (PPE), including why it is necessary, common types of PPE, and proper care and maintenance. PPE refers to protective clothing, hair covers, sunglasses, or other gear designed to protect the body from injury or infection in workplaces where hazards remain even after engineering controls. Common types of PPE mentioned include hair covers, gloves, safety shoes, aprons, and eye protectors. The document stresses that PPE is needed to reduce risks and stresses properly maintaining and caring for PPE.
This document discusses occupational health and safety in the kitchen. It defines occupational health and safety as anticipating, evaluating, and preventing workplace hazards. It identifies physical, biological, ergonomic, psychological, and chemical hazards common in kitchens. It recommends strategies like observation, records review, and interviews to identify hazards and risks. It also provides guidelines for controlling hazards, evaluating solutions, reporting incidents, and maintaining safety and cleanliness in the kitchen. The document discusses relevant safety regulations around air quality, waste management, disaster preparedness, electrical safety, and contingency planning.
5S is a workplace organization methodology consisting of five Japanese words - sorting, straightening, systematic cleaning, standardizing, and sustaining. The steps involve eliminating unnecessary items, clearly labeling storage areas, cleaning workspaces daily, making all workstations identical, and maintaining standards over time. Implementing 5S improves organizational efficiency, reduces waste, cuts frustration, and improves speed, quality, safety and the work environment. The objectives are increased productivity, safety, and reduced waste while gaining worker commitment.
The document outlines a lesson plan on the 5S methodology of good housekeeping. It includes objectives, subject matter, procedures, and evaluation. The lesson plan introduces the 5S concepts of sorting, setting in order, shining, standardizing, and sustaining. It discusses the origins and goals of each S. Students participate in activities like roleplaying the benefits of 5S. They demonstrate understanding through a quiz identifying 5S terms. The lesson aims to teach students how to apply 5S principles for cleanliness, organization, and productivity.
The document discusses the 5S methodology for good housekeeping and workplace organization. The 5S's are Seiri (Sort), Seiton (Set in Order), Seiso (Shine), Seiketsu (Standardize), and Shitsuke (Sustain). Each S is defined as relating to organizing the workplace, establishing standards of cleanliness and order, and sustaining practices through self-discipline. Implementing 5S leads to benefits like increased efficiency, quality, safety, and profitability. Reasons for failing to implement 5S include laziness, lack of training, feeling degraded, and not recognizing its benefits.
By the end of the module, one can:
1.) Define and understand the importance of the 5s method
2.) Identify and overcome the barriers to productivity
3.) Improve QUALITY of work
4.) Practice efficiency at all times
The document describes the 5S methodology, which consists of 5 steps: Sort, Systematize, Sweep, Standardize, and Self-discipline. The steps are aimed at organizing and cleaning a workplace to improve efficiency, quality, safety and morale. Sort involves removing unnecessary items. Systematize is arranging necessary items for efficient use. Sweep is cleaning the workplace daily. Standardize is maintaining cleanliness through schedules. Self-discipline is practicing 5S habits without being told. Benefits include improved workflow, quality, costs and safety as well as increased production and morale.
The document discusses personal protective equipment (PPE), including why it is necessary, common types of PPE, and proper care and maintenance. PPE refers to protective clothing, hair covers, sunglasses, or other gear designed to protect the body from injury or infection in workplaces where hazards remain even after engineering controls. Common types of PPE mentioned include hair covers, gloves, safety shoes, aprons, and eye protectors. The document stresses that PPE is needed to reduce risks and stresses properly maintaining and caring for PPE.
This document discusses occupational health and safety in the kitchen. It defines occupational health and safety as anticipating, evaluating, and preventing workplace hazards. It identifies physical, biological, ergonomic, psychological, and chemical hazards common in kitchens. It recommends strategies like observation, records review, and interviews to identify hazards and risks. It also provides guidelines for controlling hazards, evaluating solutions, reporting incidents, and maintaining safety and cleanliness in the kitchen. The document discusses relevant safety regulations around air quality, waste management, disaster preparedness, electrical safety, and contingency planning.
5S is a workplace organization methodology consisting of five Japanese words - sorting, straightening, systematic cleaning, standardizing, and sustaining. The steps involve eliminating unnecessary items, clearly labeling storage areas, cleaning workspaces daily, making all workstations identical, and maintaining standards over time. Implementing 5S improves organizational efficiency, reduces waste, cuts frustration, and improves speed, quality, safety and the work environment. The objectives are increased productivity, safety, and reduced waste while gaining worker commitment.
The document outlines a lesson plan on the 5S methodology of good housekeeping. It includes objectives, subject matter, procedures, and evaluation. The lesson plan introduces the 5S concepts of sorting, setting in order, shining, standardizing, and sustaining. It discusses the origins and goals of each S. Students participate in activities like roleplaying the benefits of 5S. They demonstrate understanding through a quiz identifying 5S terms. The lesson aims to teach students how to apply 5S principles for cleanliness, organization, and productivity.
What You Need to Know
---------------------------------------
Benefits of good housekeeping
Costs of poor housekeeping
Housekeeping responsibilities
Good housekeeping habits
Common housekeeping hazards
How to eliminate housekeeping hazards and prevent accidents.
This document discusses housekeeping and its importance in the workplace. It defines housekeeping as keeping unnecessary items cleared away and necessary items in their proper places. Good housekeeping is important as it promotes quality, safety, productivity and a clean environment. It helps by providing a place for everything, eliminating searching time, and improving discipline and productivity through organization. Good housekeeping reduces accidents and fires, optimizes space usage, keeps inventory low, controls property damage, and guarantees a good workplace appearance. It is the foundation of a safe workplace by removing hazards and improving visibility of hazards. The document outlines signs of poor housekeeping and methods to improve housekeeping through cleaning, proper storage, waste management, and establishing housekeeping programs and policies.
5 S Program Orientation Powerpoint PresentationCobra143
The document outlines a 4-day 5S training program that introduces the 5S methodology including sorting, systematic arrangement, sweeping, standardizing, and sustaining through self-discipline. It provides details on implementation steps, potential benefits to individuals and companies, and ways to motivate continued participation through activities like audits and competitions. The goal is to establish an organized workplace culture focused on continuous improvement.
5S is the name of a workplace organization method that uses a list of five Japanese words: seiri, seiton, seiso, seiketsu, and shitsuke. Transliterated into Roman script, they all start with the letter "S".The list describes how to organize a work space for efficiency and effectiveness by identifying and storing the items used, maintaining the area and items, and sustaining the new order
The document discusses the 5S methodology for good housekeeping and workplace organization. The 5S's are Seiri (Sort), Seiton (Set in Order), Seiso (Shine), Seiketsu (Standardize), and Shitsuke (Sustain). Each S is defined in terms of sorting and removing unnecessary items, organizing necessary items by frequency of use, cleaning the workplace regularly, maintaining high cleanliness standards, and developing self-discipline to follow the 5S system. Implementing 5S leads to benefits like efficiency, quality, safety, profitability, and developing a graceful lifestyle. Reasons for failure to implement 5S include laziness, lack of training, feeling degraded, and not being aware of the
Occupational health and safety proceduresCupay Dabu
This document outlines occupational health and safety procedures for recognizing and preventing workplace hazards. It defines a hazard as anything that could cause harm and explains how to assess the likelihood and severity of injury from hazards. Examples of physical hazards mentioned include trip hazards, electrical hazards, and fire hazards. The document stresses the importance of following warnings, keeping workspaces clean and organized, and knowing emergency procedures to protect both people and equipment.
5S is a workplace organization method originating from Japan that consists of five Japanese words translated as: Sort, Set in Order, Shine, Standardize, and Sustain. The method is used to organize a work space for efficiency and effectiveness by identifying necessary items, storing them properly, maintaining cleanliness, developing routines, and sustaining the new habits. The five pillars of 5S include sorting out unnecessary items, arranging necessary items for easy access, cleaning everything, standardizing routines, and sustaining the new practices through workplace culture. Benefits of implementing 5S include improved organization, increased motivation and productivity, enhanced health and safety, and reduced mistakes and accidents.
This document outlines a 5S policy and procedures for a company to implement the 5S methodology. The 5S methodology consists of 5 Japanese terms - Seiri, Seiton, Seiso, Seiketsu, and Shitsuke - which translate to Sort, Systematize, Sweep, Standardize, and Self-Discipline. Each term is defined and steps are provided on how to implement each element of 5S, such as sorting through items to remove unnecessary items, arranging necessary items efficiently, cleaning the workplace daily, establishing cleaning standards, and making 5S practices a habit. Benefits of 5S for both individuals and the company are also summarized, including improved efficiency, safety, quality, and morale.
Lesson 7_Practice Occupational Health and Safety Procedures (LO1)Judie T
The document discusses occupational health and safety (OHS) procedures. It defines OHS and explains that it aims to improve workplace health, safety, and welfare for workers and others. It also identifies common workplace hazards like physical, chemical, ergonomic, biological, and psychosocial hazards. The document outlines strategies for identifying hazards and risks, such as observation, records review, and interviews. It provides examples of contingency plans and safety signs and symbols used in workplaces.
Safety at the workplace requires awareness of both unsafe acts and unsafe conditions. Common safety issues include slips, trips, and falls which can be prevented through proper lifting techniques and clear walkways. It is important to notify supervisors of any potential hazards, follow safety procedures, and report any issues or accidents. Basic safety signs use distinctive shapes, colors and symbols to clearly communicate important safety information.
This document provides a curriculum guide for a Grade 7/8 exploratory course in Home Economics - Cookery. It covers five common competencies: 1) knowledge of tools and equipment; 2) maintenance of tools and equipment; 3) performing measurements and calculations; 4) interpreting technical drawings; and 5) practicing occupational health and safety procedures. The guide outlines learning competencies, content standards, and performance standards for each competency area. It also provides introductory information on the relevance of cookery and career opportunities in the field.
Clean and maintain kitchen equipment and utensilsDedy Wijayanto
This document provides guidance on cleaning kitchen equipment and utensils. It identifies areas that require cleaning in a kitchen, such as workbenches, floors, sinks, and storage areas. It also outlines the selection of appropriate cleaning equipment and chemicals, implementing cleaning procedures according to schedules, and storing cleaning items properly. Emergency first aid procedures are also addressed.
Housekeeping cleaning supplies, tools and equipmentsalohadael
This document discusses the types of supplies, tools, and equipment used in housekeeping. It provides lists of common supplies such as detergents, disinfectants, glass cleaners and their purposes. Tools are also outlined including brooms, dustpans, buckets and their cleaning functions. Equipment like vacuum cleaners, mop bucket carts, hamper carts and polishers are described along with how they aid in cleaning tasks.
5S is a workplace organization methodology using five Japanese words: sorting, systematizing, sweeping, simplifying, and self-discipline. It aims to achieve high quality, safety, and productivity by providing a conducive work environment. The objectives are increased productivity, safety, reduced waste, and improved worker commitment. It involves sorting through items and keeping only essential tools, establishing places for everything, cleaning the workspace daily, standardizing work stations, and maintaining discipline to prevent backsliding. Benefits include improved efficiency, reduced waste, faster and better work, increased safety, and an attractive work environment.
Group 1 Proper Storage of Tools & EquipmentMatt Burdan
Proper storage of tools and equipment is important for safety, health, and reducing costs. It improves the appearance of work areas and ensures tools are in good condition when needed. Tools should be stored in designated places near the point of use, properly labeled, cleaned before storing, and secured to prevent hazards. Storage areas should be kept clean, dry, and organized.
This document provides an introduction to housekeeping operations. It defines housekeeping as maintaining cleanliness and orderliness, especially in hotels and other lodging establishments. The importance of housekeeping is discussed, including providing guest comfort, cleanliness/hygiene, privacy, and safety. Two types of housekeeping are covered: domestic and institutional. Institutional housekeeping involves maintaining areas of hotels like guest rooms, public spaces, and linen/laundry services. Standards of ideal housekeeping are outlined, such as cleanliness, orderliness, sanitation, guest comfort, safety, and guest relations.
A person assessing risks in a nursing home or daycare should consider how likely a hazard is to cause harm, how serious that harm could be, and how many workers are exposed. It is important to document all risk assessments. Hazards and risks should be controlled through elimination, substitution, engineering controls, administrative controls, or personal protective equipment with PPE as a last resort. Proper maintenance and safe usage of electrical equipment can help prevent electrical hazards.
The document discusses identifying and controlling workplace hazards. It defines hazards and risks, describes the major types of hazards including safety, biological, chemical, physical, ergonomic, and psychological hazards, and provides examples of each. Methods are presented for assessing hazards and risks in the workplace and ensuring a safe work environment.
This document outlines a seminar on 5S, which is a methodology for organizing the workplace. The objectives of the training are to define 5S, explain the five steps in order, identify 5S concerns in the workplace, and develop suggestions to minimize disorder. The five steps of 5S are: Sort, Systematize, Sanitize, Standardize, and Self-Discipline. Following these steps can create a safer, more productive work environment where only necessary items are used and everything has its place.
5S is a workplace organization method that originated in Japan. It consists of five principles: Sort, Systematize, Sweep, Standardize, and Sustain. The document provides an overview of each principle and how to implement them. Sort involves removing unnecessary items. Systematize means putting necessary items in designated places. Sweep means thoroughly cleaning the workplace. Standardize establishes processes to maintain cleanliness. Sustain is developing self-discipline to follow the 5S system daily. Implementing 5S creates an organized, clean, safe, and productive work environment.
The document provides an overview of the 5S methodology for organizing and standardizing the workplace. It describes each of the 5Ss: Sort, Set in Order, Shine, Standardize, and Sustain. Sort involves removing all unnecessary items from the workplace. Set in Order is putting necessary items in designated places. Shine refers to thoroughly cleaning the workplace. Standardize develops routines and checklists to maintain standards. Sustain aims to make 5S practices a habit through self-discipline. The document includes examples of practices for each S and emphasizes that 5S creates a safer, more efficient, and productive work environment when implemented consistently.
What You Need to Know
---------------------------------------
Benefits of good housekeeping
Costs of poor housekeeping
Housekeeping responsibilities
Good housekeeping habits
Common housekeeping hazards
How to eliminate housekeeping hazards and prevent accidents.
This document discusses housekeeping and its importance in the workplace. It defines housekeeping as keeping unnecessary items cleared away and necessary items in their proper places. Good housekeeping is important as it promotes quality, safety, productivity and a clean environment. It helps by providing a place for everything, eliminating searching time, and improving discipline and productivity through organization. Good housekeeping reduces accidents and fires, optimizes space usage, keeps inventory low, controls property damage, and guarantees a good workplace appearance. It is the foundation of a safe workplace by removing hazards and improving visibility of hazards. The document outlines signs of poor housekeeping and methods to improve housekeeping through cleaning, proper storage, waste management, and establishing housekeeping programs and policies.
5 S Program Orientation Powerpoint PresentationCobra143
The document outlines a 4-day 5S training program that introduces the 5S methodology including sorting, systematic arrangement, sweeping, standardizing, and sustaining through self-discipline. It provides details on implementation steps, potential benefits to individuals and companies, and ways to motivate continued participation through activities like audits and competitions. The goal is to establish an organized workplace culture focused on continuous improvement.
5S is the name of a workplace organization method that uses a list of five Japanese words: seiri, seiton, seiso, seiketsu, and shitsuke. Transliterated into Roman script, they all start with the letter "S".The list describes how to organize a work space for efficiency and effectiveness by identifying and storing the items used, maintaining the area and items, and sustaining the new order
The document discusses the 5S methodology for good housekeeping and workplace organization. The 5S's are Seiri (Sort), Seiton (Set in Order), Seiso (Shine), Seiketsu (Standardize), and Shitsuke (Sustain). Each S is defined in terms of sorting and removing unnecessary items, organizing necessary items by frequency of use, cleaning the workplace regularly, maintaining high cleanliness standards, and developing self-discipline to follow the 5S system. Implementing 5S leads to benefits like efficiency, quality, safety, profitability, and developing a graceful lifestyle. Reasons for failure to implement 5S include laziness, lack of training, feeling degraded, and not being aware of the
Occupational health and safety proceduresCupay Dabu
This document outlines occupational health and safety procedures for recognizing and preventing workplace hazards. It defines a hazard as anything that could cause harm and explains how to assess the likelihood and severity of injury from hazards. Examples of physical hazards mentioned include trip hazards, electrical hazards, and fire hazards. The document stresses the importance of following warnings, keeping workspaces clean and organized, and knowing emergency procedures to protect both people and equipment.
5S is a workplace organization method originating from Japan that consists of five Japanese words translated as: Sort, Set in Order, Shine, Standardize, and Sustain. The method is used to organize a work space for efficiency and effectiveness by identifying necessary items, storing them properly, maintaining cleanliness, developing routines, and sustaining the new habits. The five pillars of 5S include sorting out unnecessary items, arranging necessary items for easy access, cleaning everything, standardizing routines, and sustaining the new practices through workplace culture. Benefits of implementing 5S include improved organization, increased motivation and productivity, enhanced health and safety, and reduced mistakes and accidents.
This document outlines a 5S policy and procedures for a company to implement the 5S methodology. The 5S methodology consists of 5 Japanese terms - Seiri, Seiton, Seiso, Seiketsu, and Shitsuke - which translate to Sort, Systematize, Sweep, Standardize, and Self-Discipline. Each term is defined and steps are provided on how to implement each element of 5S, such as sorting through items to remove unnecessary items, arranging necessary items efficiently, cleaning the workplace daily, establishing cleaning standards, and making 5S practices a habit. Benefits of 5S for both individuals and the company are also summarized, including improved efficiency, safety, quality, and morale.
Lesson 7_Practice Occupational Health and Safety Procedures (LO1)Judie T
The document discusses occupational health and safety (OHS) procedures. It defines OHS and explains that it aims to improve workplace health, safety, and welfare for workers and others. It also identifies common workplace hazards like physical, chemical, ergonomic, biological, and psychosocial hazards. The document outlines strategies for identifying hazards and risks, such as observation, records review, and interviews. It provides examples of contingency plans and safety signs and symbols used in workplaces.
Safety at the workplace requires awareness of both unsafe acts and unsafe conditions. Common safety issues include slips, trips, and falls which can be prevented through proper lifting techniques and clear walkways. It is important to notify supervisors of any potential hazards, follow safety procedures, and report any issues or accidents. Basic safety signs use distinctive shapes, colors and symbols to clearly communicate important safety information.
This document provides a curriculum guide for a Grade 7/8 exploratory course in Home Economics - Cookery. It covers five common competencies: 1) knowledge of tools and equipment; 2) maintenance of tools and equipment; 3) performing measurements and calculations; 4) interpreting technical drawings; and 5) practicing occupational health and safety procedures. The guide outlines learning competencies, content standards, and performance standards for each competency area. It also provides introductory information on the relevance of cookery and career opportunities in the field.
Clean and maintain kitchen equipment and utensilsDedy Wijayanto
This document provides guidance on cleaning kitchen equipment and utensils. It identifies areas that require cleaning in a kitchen, such as workbenches, floors, sinks, and storage areas. It also outlines the selection of appropriate cleaning equipment and chemicals, implementing cleaning procedures according to schedules, and storing cleaning items properly. Emergency first aid procedures are also addressed.
Housekeeping cleaning supplies, tools and equipmentsalohadael
This document discusses the types of supplies, tools, and equipment used in housekeeping. It provides lists of common supplies such as detergents, disinfectants, glass cleaners and their purposes. Tools are also outlined including brooms, dustpans, buckets and their cleaning functions. Equipment like vacuum cleaners, mop bucket carts, hamper carts and polishers are described along with how they aid in cleaning tasks.
5S is a workplace organization methodology using five Japanese words: sorting, systematizing, sweeping, simplifying, and self-discipline. It aims to achieve high quality, safety, and productivity by providing a conducive work environment. The objectives are increased productivity, safety, reduced waste, and improved worker commitment. It involves sorting through items and keeping only essential tools, establishing places for everything, cleaning the workspace daily, standardizing work stations, and maintaining discipline to prevent backsliding. Benefits include improved efficiency, reduced waste, faster and better work, increased safety, and an attractive work environment.
Group 1 Proper Storage of Tools & EquipmentMatt Burdan
Proper storage of tools and equipment is important for safety, health, and reducing costs. It improves the appearance of work areas and ensures tools are in good condition when needed. Tools should be stored in designated places near the point of use, properly labeled, cleaned before storing, and secured to prevent hazards. Storage areas should be kept clean, dry, and organized.
This document provides an introduction to housekeeping operations. It defines housekeeping as maintaining cleanliness and orderliness, especially in hotels and other lodging establishments. The importance of housekeeping is discussed, including providing guest comfort, cleanliness/hygiene, privacy, and safety. Two types of housekeeping are covered: domestic and institutional. Institutional housekeeping involves maintaining areas of hotels like guest rooms, public spaces, and linen/laundry services. Standards of ideal housekeeping are outlined, such as cleanliness, orderliness, sanitation, guest comfort, safety, and guest relations.
A person assessing risks in a nursing home or daycare should consider how likely a hazard is to cause harm, how serious that harm could be, and how many workers are exposed. It is important to document all risk assessments. Hazards and risks should be controlled through elimination, substitution, engineering controls, administrative controls, or personal protective equipment with PPE as a last resort. Proper maintenance and safe usage of electrical equipment can help prevent electrical hazards.
The document discusses identifying and controlling workplace hazards. It defines hazards and risks, describes the major types of hazards including safety, biological, chemical, physical, ergonomic, and psychological hazards, and provides examples of each. Methods are presented for assessing hazards and risks in the workplace and ensuring a safe work environment.
This document outlines a seminar on 5S, which is a methodology for organizing the workplace. The objectives of the training are to define 5S, explain the five steps in order, identify 5S concerns in the workplace, and develop suggestions to minimize disorder. The five steps of 5S are: Sort, Systematize, Sanitize, Standardize, and Self-Discipline. Following these steps can create a safer, more productive work environment where only necessary items are used and everything has its place.
5S is a workplace organization method that originated in Japan. It consists of five principles: Sort, Systematize, Sweep, Standardize, and Sustain. The document provides an overview of each principle and how to implement them. Sort involves removing unnecessary items. Systematize means putting necessary items in designated places. Sweep means thoroughly cleaning the workplace. Standardize establishes processes to maintain cleanliness. Sustain is developing self-discipline to follow the 5S system daily. Implementing 5S creates an organized, clean, safe, and productive work environment.
The document provides an overview of the 5S methodology for organizing and standardizing the workplace. It describes each of the 5Ss: Sort, Set in Order, Shine, Standardize, and Sustain. Sort involves removing all unnecessary items from the workplace. Set in Order is putting necessary items in designated places. Shine refers to thoroughly cleaning the workplace. Standardize develops routines and checklists to maintain standards. Sustain aims to make 5S practices a habit through self-discipline. The document includes examples of practices for each S and emphasizes that 5S creates a safer, more efficient, and productive work environment when implemented consistently.
Teaching how to be organize in things we do - home or at work. It also tells something on good house keeping in your workplace. A practice of these means productivity.
5S Implementation - The first step to continuous improvementAdrian Oprea
Implementing 5S results in obvious improvements within the application area, plus, or even more importantly, in the change of people’s attitude towards their work and towards what they are doing.
5S implementation is the first steps to increase the efficiency in your company and the base for the future improvements.
The 5S methodology is a workplace organization method that consists of five Japanese words: seiri, seiton, seiso, seiketsu, and shitsuke. It was developed by Hiroyuki Hirano to help organizations achieve total organization, cleanliness, and standardization. The steps include sorting through all items to remove any non-essential items, setting remaining items in designated places, shining through daily cleaning, standardizing processes, and sustaining the new systems through habit and commitment. Implementing 5S provides benefits such as increased workspace, improved productivity, and a safer and more efficient work environment.
The document provides an overview and instructions for implementing the 5S methodology in a workplace. The 5S methodology consists of 5 Japanese terms - Seiri, Seiton, Seiso, Seiketsu, and Shitsuke - which translate to Sort, Systematize, Sweep, Standardize, and Self-Discipline. Each term represents an element of workplace organization and cleanliness. Implementing the full 5S process helps create a more efficient, safe, and pleasant work environment while improving productivity, quality, and employee morale.
Qcl 15-v4 [5 s model]-[scmld]_[ketan, parag,simranjit)Captn1993
The document discusses implementing the 5S methodology in a college kitchen to improve organization and productivity. 5S stands for five Japanese words: sort, set in order, shine, standardize, and sustain. It involves sorting through items and removing unnecessary ones, organizing the remaining items, cleaning the workspace, standardizing processes, and sustaining the new systems through discipline. Implementing 5S in the college kitchen is expected to reduce waste, create a safer work area, gain space, improve efficiency, boost morale, and increase productivity.
Qcl 15-v4 [5 s model]-[scmld]_[ketan, parag,simranjit)Captn1993
The document outlines the 5S methodology for organizing a college kitchen. 5S stands for Sort, Set in Order, Shine, Standardize, and Sustain. It describes each component of 5S - sorting through items to discard unnecessary ones, cleaning and organizing the workspace, establishing standard procedures, and sustaining the changes through discipline. Implementing 5S in the college kitchen is intended to improve productivity, quality, safety and morale by creating a cleaner and more efficient work environment.
This document provides an overview of the 5S methodology for improving organization and productivity in the workplace. It defines the 5S principles as Sort, Set in Order, Shine, Standardize, and Sustain. Each principle is explained in detail, including the Japanese terms and English equivalents. The benefits of implementing 5S include increased workspace, improved machine maintenance, higher productivity, and a safer work environment with fewer accidents. Before and after photos demonstrate how 5S can transform an area from cluttered to clean and organized. The overall goal of 5S is to establish clear standards for organizing and cleaning the workplace in a way that can be consistently sustained over time.
The document discusses the Japanese 5S methodology for workplace organization and cleanliness. 5S stands for five Japanese words: seiri (sorting), seiton (straightening), seiso (systematic cleaning), seiketsu (standardizing), and shitsuke (sustaining). It was originally developed for manufacturing companies to create a safer, more efficient, and productive work environment. The 5S methodology involves sorting through all items in a workspace to eliminate unnecessary items, organizing the remaining items based on use and storage needs, thoroughly cleaning the workspace, standardizing processes, and sustaining the new systems through commitment and discipline. Adopting the 5S approach has advantages like increased productivity, safety, and morale.
This document provides an overview of the 5S methodology for improving organization and productivity in the workplace. It defines the 5S principles as Sort, Set in Order, Shine, Standardize, and Sustain. Each principle is described in detail, including the purpose and implementation steps. Some key benefits of 5S include increased workspace, improved maintenance and productivity, reduced mistakes and accidents, and a cleaner workplace that boosts employee well-being and motivation. The document concludes with before and after examples and a quote about making organization a daily habit.
5S is a workplace organization methodology originating from Japan that involves sorting, straightening, shining, standardizing and sustaining one's work environment and processes. It aims to establish efficiency and effectiveness through eliminating waste and maintaining an organized, clean work space. The 5 phases involve sorting through what is needed and eliminating unneeded items, arranging items for accessibility and workflow, cleaning the work area daily, standardizing processes, and sustaining the new standards. Benefits include reduced errors and defects, safer and more comfortable working, fewer breakdowns, and increased efficiency and productivity. Ongoing management support is needed to maintain 5S standards over time.
This document discusses applying the 5S methodology in a grocery store. 5S is a system used to organize and clean the workplace. It consists of five steps: sort, set in order, shine, standardize, and sustain. The document analyzes problems with poor 5S practices like disorganization and dirtiness in grocery stores. It provides recommendations for each 5S step like removing unnecessary items and cleaning. Implementing 5S is expected to improve the store's efficiency by making items easier to find and maintaining a cleaner environment.
We have made a presentation on lack of 5s practices in a nearby grocery store and problems faced due to it.
Team members-
Nishka Vikas Gulati
Sairaj Hemachandran
Qcl 14-v3 [5-s college canteen]_[banasthali university]_[akanksha]akanksha_1916
The document discusses the 5S methodology for workplace organization and continuous improvement. It describes each of the 5S pillars: Sort, Set In Order, Shine, Standardize, and Sustain. Sort focuses on removing unnecessary items. Set In Order creates efficient storage methods. Shine involves thorough cleaning. Standardize maintains the first three pillars through consistent procedures. Sustain makes proper maintenance a habit to prevent backsliding. The document provides examples of how to implement each pillar, such as red tagging for Sort and visual cues for Standardize. It emphasizes that all five pillars are needed to achieve lasting organizational change.
5S is the name of a workplace organization method that uses a list of five Japanese words: seiri, seiton, seiso, seiketsu, and shitsuke. Transliterated or translated into English, they all start with the letter "S". The list describes how to organize a work space for efficiency and effectiveness by identifying and storing the items used, maintaining the area and items, and sustaining the new order. The decision-making process usually comes from a dialogue about standardization, which builds understanding among employees of how they should do the work.
This document provides an overview of 5S training. 5S is a Japanese philosophy for organizing and standardizing the workplace to improve efficiency, quality, and safety. The 5S principles are: Sort, Set in Order, Shine, Standardize, and Sustain. Implementing 5S involves removing unnecessary items, properly storing and labeling necessary items, daily cleaning, establishing standards, and developing self-discipline to maintain the system. Benefits include increased efficiency, lower costs, higher quality, and improved safety and morale. Employees are encouraged to learn about 5S and help implement and promote it in their work areas.
a short presentation about 5S (METHODOLOGY).pptxKennethMorales26
5S is a methodology for organizing and standardizing a workplace using five Japanese words: seiri (sort), seiton (set in order), seiso (sweep), seiketsu (standardize), and shitsuke (sustain). The methodology involves sorting through all items in a workspace and either keeping what is needed, organizing what is kept, regularly cleaning and inspecting the workspace, standardizing processes, and sustaining the new standards through ongoing training. Implementing 5S makes workspaces more efficient by removing unnecessary items, clearly organizing what remains, and establishing clear cleaning and organization protocols.
Here are the steps I would take to apply 5S in the computer laboratory:
1. Sort (SEIRI): Remove all unnecessary and unrelated items from the lab. Throw away trash.
2. Set in order (SEITON): Arrange all tools, parts, manuals in designated areas for quick retrieval. Most used items in easy to access places.
3. Shine (SEISO): Thoroughly clean and sanitize all surfaces, equipment and tools. Ensure everything is clean and tidy.
4. Standardize (SEIKETSU): Create procedures for cleaning, organizing and maintaining the lab. Develop schedules and assign responsibilities.
5. Sustain (SHITSUKE): Practice the new 5
Similar to 5S The Practice of Good Housekeeping (20)
Bharat Mata - History of Indian culture.pdfBharat Mata
Bharat Mata Channel is an initiative towards keeping the culture of this country alive. Our effort is to spread the knowledge of Indian history, culture, religion and Vedas to the masses.
Jennifer Schaus and Associates hosts a complimentary webinar series on The FAR in 2024. Join the webinars on Wednesdays and Fridays at noon, eastern.
Recordings are on YouTube and the company website.
https://www.youtube.com/@jenniferschaus/videos
Presentation by Rebecca Sachs and Joshua Varcie, analysts in CBO’s Health Analysis Division, at the 13th Annual Conference of the American Society of Health Economists.
Presentation by Julie Topoleski, CBO’s Director of Labor, Income Security, and Long-Term Analysis, at the 16th Annual Meeting of the OECD Working Party of Parliamentary Budget Officials and Independent Fiscal Institutions.
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How To Cultivate Community Affinity Throughout The Generosity JourneyAggregage
This session will dive into how to create rich generosity experiences that foster long-lasting relationships. You’ll walk away with actionable insights to redefine how you engage with your supporters — emphasizing trust, engagement, and community!
How To Cultivate Community Affinity Throughout The Generosity Journey
5S The Practice of Good Housekeeping
1.
2.
3.
4.
5. BACKGROUND
5S is originally developed
By HIROYUKI HIRANO for manufacturing
companies in Japan, the principles of
5S translate well to any work
environment like corporate or
government office. 5S is a system , a
culture much within a framework of
Japanese philosophy of change for
the better.
6. What is 5S
The 5S process, or simply “5S”, is a
structured program to systematically
achieve total organization, cleanliness,
and standardization in the workplace. A
well-organized workplace results in a
safer, more efficient, and more
productive operation. It boosts the
morale of the workers, promoting a
sense of pride in the their work and
ownership of their responsibilities.
7. What is 5S
5S is a systematized
approach to organized
work areas, keep rules
and standards and
maintain the discipline
needed to do a good job
8. What is 5S
Importance of 5S
QUALITY
PRODUCTIVITY
SAFETY
EQUIPMENT
RELIABILITY
Prevent errors
Eliminate Wastes
Prevent accidents
Eliminate maintenance
breakdowns
10. Definition of
1S
SEIRI
(SORT)
• Is an ACTION to
identify and eliminate
all unnecessary items
from the workplace
11. SORTING POLICIES
• Eliminating obstacles to make
work easy
• Eliminate the need to take care of
unnecessary items
• Provide no chance of being
disturbed with unnecessary items
• Prevent accumulation of
unnecessary items
12. Apply stratification Management/Sorting and
Evaluation Criteria
SORTING
CRITERIA
Things not used in
the past years
Things used only
once in the past 6-
12 months
Things used only
once in the past
2-6 month
Things used more
than once a month
Things used once
a week
Things used every
day
Things used every
hour
LOW
USE
AVERAGE
USE
HIGH
USE
Dispose properly
Store at a distance
Store in a central
place
Store near work
site or carried by
person
13. Filing
Categorization
Ready access
storage
Transfer
previous year
documents
Remote
storage
Documents
File Folder
Storage of
current year
documents
Storage of previous
year documents
Storage of two –year
old documents
14. SORTING PRACTICES
1. Apply stratification Management
/ Sorting and evaluation criteria
2. Use disposal tags or Red tags
3. Designate storage area
4. Define disposal procedure
5. Prepare a Material List
15. Definition of
SEITON
2S
(SYSTEMATIZED)
SET IN ORDER
• Is an ACTION to put
every necessary items
in good order
16. SET IN ORDER
Begin the next phase of 5S only when the
Sort phase is complete. The set in
order phase will be useless if there is
unnecessary clutter in the workplace.
Set in order is the process of putting
everything in an assigned place so that
it can be accessed or retrieved and
returned on the same place quickly.
Everything should have a home and it
should be clearly marked so that
anyone could easily find its place.
17. SYSTEMATIZE PRACTICES
1. Store files for first-in-first-out retrieval.
2. Label files and their location
systematically.
3. Separate tools from common ones.
4. Put frequently used files nearer.
5. “Only feet on the floor”
-Avoid storing anything directly on the
floor, which creates an impediment to
cleaning and one more thing to trip
over.
18. Definition of 3S
3S
SEISO
(SWEEP/SHINE)
• Is an ACTION to clean
your work-place
thoroughly.
19. SWEEP POLICIES
Do not wait until things get dirty.
Clean your workplace, including
machines and equipment, tools
and furniture regularly so that they
do not have a chance to get dirty.
Everyone should see the
workplace through the eyes of a
visitor- always thinking if it is clean
enough to make a good
impression.
20. SHINE PRACTICES
Consists of cleaning up the workplace
and giving it a shine, must be done by
every one in the office, every one is a
janitor where the janitor’s
responsibility is to tackle the daily
large scale jobs, the detailed cleaning
will be done by the employees. It must
be a culture that is followed by the
CEO down to the apprentice from the
operators to managers.
21. SHINE PRACTICES
The goal of shine is to keep everything in
great working condition to ensure that it
doesn’t breakdown and it lasts for as long as
possible.
Check periodically computers and other office
equipment, they need to be DEFRAGMENTED
AND DUSTED to keep them in prime running
order.
Assign 15 minutes before starting to work
everyday as shine time, cleaning and
organizing according to checklist and 15
minutes before going out of the office.
22. Definition of the 5S
4S
SEIKETSU
(SANITIZE/STANDARDIZE)
• Is a CONDITION where
high standard of good
housekeeping is
maintained so that
there is no dust and
rust anywhere
23. SANITIZE PRACTICES
Encompasses both personal and
environmental cleanliness personnel must
practice seiketsu starting with their personal
tidiness.
Develop a routine for sorting, setting in order
and shining on a daily basis
We all have our own way of doing things.
This kind of individuality is great in our
personal lives because it makes life much
more interesting and fun but non-conformity
can be unproductive in the workplace.
24. SANITIZE PRACTICES
When we started to doing things in our own
way, things will start to get missed and
conditions will slowly start to deteriorate.
The standardize pillar of 5s process seeks to
create a set of schedules and checklists that
can be easily followed so that each step is
performed exactly the same way everyday.
Each employee knows what he needs to do,
when he needs to do it and exactly how to do
it. There is no room for uncertainty.
25. SANITIZE PRACTICES
1. Color coding
2. Fool-proofing (poka-yoke)
3. Responsibility labels
4. Wire management
5. Inspection marks
6. Prevention of dusts, dirt, noise and
vibration
7. “I-can-do-it-blindfolded”
8. One-point-lessons
9. Visual controls signs.
26. Definition of the 5S
5S
SHITSUKE
(SELF-DISCIPLINE/
SUSTAIN)
• Is a CONDITION where
all members practice the
4S’s spontaneously and
willingly as a way of life,
-a culture.
27. SELF-DISCIPLINE
Denotes commitment to maintain
orderliness and to practice 5S daily
making it a way of life.
The final pillar of the 5s system and its
chief objective is to give the employee
the commitment and motivation to
follow each step day in and day out.
The emphasis of shitsuke is elimination
of bad habits and constant practice of
good ones.
28. SELF-DISCIPLINE PRACTICES
1. “CLAYGO” Clean as you go
2. Eat and smoke at designated areas
3. Keep workplace always clean and tidy
4. Wear clean uniform and shoes
5. Follow safety rules
6. Put things back in their proper place
after use
7. Work according to standards
8. 30-second Rule
9. “Only feet on the floor”
29. 5S SUMMARY TABLE
5S PRINCIPLES POOR FAIR EXCELLENT
1.SORT (SEIRI)
Take out necessary items &
dispose.
1 A lot of
unnecessary things
are at the
workplace.
3 Unnecessary items are
disposed, but not right
away.
5 Unnecessary things
not found at any
time.
2.SYSTEMATIZE/SET IN
ORDER (SEITON)
Arrange necessary items in
good order for use
1 Employee often
spend time looking
for necessary
things.
3 Necessary things are
arranged but not in
systematic order (not
easy to retrieve and
use).
5 Necessary things
are always arranged
in order for quick
use.
3. SHINE/ SWEEP (SEISO)
Clean your workplace
completely.
1 Workplace as well
as the machines are
dirty and untidy.
Many things are
scattered around.
3 Workplace and
machines are partially
cleaned (Center and
surface only)
5 Workplace and
machines are
completely cleaned.
Area is free of dust.
4. SANITIZE/STANDARDIZE
(SEIKETSU)
Maintain high standard of
housekeeping
1 No attention is
given to keep
workplace neat and
tidy.
3 Workplace is tidy but
not completely clean
5 Dust and dirt are
completely shut
out.
5. SELF-DISCIPLINE
/SUSTAIN (SHITSUKE)
Do things simultaneously
without being told or
ordered
1 No work discipline.
People do what
they like.
3 People follow rules. But
just to start work on
time, without enough
preparation for the work
5 Prepares for work.
Comes early to
check machine
condition. Cleans
work area before
and after work.
30. 5S EVALUATION SHEET
Term English Equivalent Meaning in Japanese Context
SEIRI Tidiness Throw away all rubbish and
unrelated materials in the
workplace
SEITON Orderliness Set everything in proper place for
quick retrieval and storage
SEISO Cleanliness Clean the workplace; everyone
should be a janitor
SEIKETSU Standardization Standardize the way of maintaining
cleanliness
SHITSUKE Discipline Practice ‘Five S’ daily – make it a
way of life; this also means
commitment’
31. AREA Audit # Date
Last Audit Score Audit
AUDITING/FISCAL
EXAMINATION DIVISION
by:
Next
Audit:
SORT SET IN ORDER SHINE STANDARDIZE SUSTAIN TOTAL
0
NO EFFORT
TOTAL SCORE
# OF QUESTIONS
AVERAGE SCORE
1
SLIGHT EFFORT
2
MODERATE
EFFORT
3
MINIMUM ACCEPTABLE
LEVEL
35 (4)
ABOVE AVERAGE
RESULTS
4.5 (5)
OUTSTANDING
RESULTS
5S AUDIT CHECKLIST
32. SORT ACTIVITY DESCRIPTIONS
SORT ACTIVITY DESCRIPTIONS SCORE
1. Only the required paper works is present at the workstation. Out-dated
or unnecessary files or documents are removed from the
workplace.
2. Only the required equipment is present at the workstation. All
obsolete, broken or unnecessary equipment, tools, etc. are removed
from the workplace.
3. Only the required furniture is present at the workstation. All broken
unnecessary chairs, shelves, etc. not required for a current work to be
done are removed from the workplace.
4. Tripping dangers such as electrical wires, cartoons and unnecessary
files under the table are removed from the workplace.
5. Only the necessary data file organizer present at the workstation all
unnecessary folders, data file organizers unnecessary table decors are
removed from the workplace.
33. SET IN ORDER ACTIVITY DESCRIPTIONS
SET IN ORDER ACTIVITY DESCRIPTIONS SCORE
1. Location for files or filing cabinets are properly labeled and can be
easily identified if absent.
2. Paperwork's is properly labeled, clearly defined location that is
visible to the operator and away from work surfaces.
3. Filing cabinets or file storage follows the uniform or the agreed file
storage system of the office.
34. SHINE ACTIVITY DESCRIPTIONS
SHINE ACTIVITY DESCRIPTIONS SCORE
1. File data organizers, trays, boxes, bins etc. are clean and not cracked
torn or otherwise damage. They are neatly stacked.
2. Paperwork’s is not torn, kept clean and protected from dirt.
3. Floors are free from dirt, empty boxes, files and other materials.
4. Office tables, computers, calculators and other office equipments
are properly clean and dusted.
5. Computers are defragmented according to schedule and were done
regularly.
35. STANDARDISE ACTIVITY DESCRIPTIONS
STANDARDIZE ACTIVITY DESCRIPTIONS SCORE
1. tools, equipment, paperwork’s, furniture etc. Are store neatly in
designated areas and are returned immediately after each use.
2. Documents or files are clearly labeled and arranged in uniform
order.
3. Preventive measures have been implemented to ensure the
workplace meets the 5S guidelines (e.g. not allow waste to
accumulate)
36. V. SUSTAIN ACTIVITY DESCRIPTIONS
V. SUSTAIN ACTIVITY DESCRIPTIONS SCORE
1. The employee has participated in the 5S activity such as the audit
activity.
2. Time and resources are allocated to 5S activities (e.g. designated
daily, weekly clean-up and equipment maintenance)
37. 5S SCORING GUIDELINES
SCORE CATEGORY DESCRIPTION
0 Zero Effort There has been no 5S activity in the work area related to this
criteria
1 Slight Effort Any 5S effort is probably the work of 1-2 people. There is no
organized effort and plenty of opportunity for improvement.
2 Moderate Effort Some attempts have been made to implement 5S, but efforts
are temporary and/or superficial.
3 Minimum Acceptable
level
The entire team is working on improving their 5S
implementation. Previous improvements are becoming world
class.
3.5 Above average results The level of 5S in the work is excellent. Although there is still
room for improvement
4 Sustained above
average results (3
audits
After 3 consecutive scores of 3.5 a score of 4 maybe awarded
4.5 Outstanding Results The level of 5S in the work area is a world class, a showcase
for the industry, 5S is fully institutionalized in the workplace.
5 Sustained outstanding
results (6 audits)
After 6 consecutive scores of 4.5 a score of 5 maybe awarded.