This ppt explains 5S practices through our college canteen "shanus". TEAM MEMBERS.. 1.RADHIKA SHARMA 2.NANDINI MAHESHWARI 3.OJASWINI JAIN

1. QIMPRO CHALLENGE-1
SUBMITTED BY:
 RADHIKA SHARMA (B .tech(IT),2 year )
 NANDINI MAHESHWARI (B .tech(IT),2 year)
 OJASWINI JAIN (B .tech(CS),2 year)
BANASTHALI UNIVERSITY

2. Introduction
Briefing 5S’s……
• SORT: The first thing in making things cleaned up and organised .This
improves efficiency ,helps increase quality , and makes it simpler to spot
problems and enhances productivity
• SET IN ORDER : organise ,arrange ,and identify everything in a work area ,
as well as through out the facility , so that items can be effectively
retrieved and returned to their proper storage location
• SHINE :Clean the work area , equipment and tools. Eliminate sources of
contamination
• STANDARISATION : assign tasks and create schedules so that everyone
knows their responsibilities
• SUSTAIN : Ensure that 5S is a long-term , company-wide goal . Analyse
results , hold team meetings and train workers on importance of 5S

3. INTRODUCTION TO TOPIC
We ,here by, analysing the 5S through college canteen named
“SHANUS
Good 5S practices…

4. 1)Proper delivery of food with systematic work
Food is served according to the order no given
Workers use covers on their heads and hands during cooking and serving
2) Systematic work
it is visible from the photo that work done by the canteen is systematic
All the frequently used things are properly preserved in different
containers

5. 1)Bill counter
Proper billing is done by “shanus” canteen
Proper bill slip is given to the customer and a proper database of their
sale is maintained
2)Good usage
proper paper bags are used by the canteen with proper print of
their name “shanus”
No usage of plastic bags

6. 7

7. Explaining all 5S with above pictures….
1) proper cleaning process takes place in shanus kitchen
• They clean their kitchen whenever they feel it necessary
• As per the head they clean it about 2-4 times a day
2) All the ingredients frequently required are placed properly in
different containers so that it can be used properly
• Even the sauces required are placed properly
3) Order is placed by the costumer ,the billing is done by the
head and further instructed to the workers to perform the
further task thus everyone is doing work properly and
systematically
4) Everyone is performing their own task properly
• As everyone knows their work
• Cooking is done with covers on their head

8. Innovative ideas of 5S application
1) Proper usage of gloves should be there so as to make the food hygienic
2) The non recyclable waste i.e. polythenes , wrappers ,bottles etc. should be disposed
separately in covered dustbin away from the kitchen
3) The organic wastes i.e. .raw vegetables , vegetable peels etc. should be preserved
and timely send to the organic firms so that it can be used to make manures
,fertilisers etc.
4) The non recyclable waste i.e. polythenes ,wrappers ,bottles etc. should be disposed
separately in covered dustbin away from the kitchen
5) Underground wiring should be preferred instead of open wire wounding so as to
prevent short circuits

9. Lesson learnt ..
1) While analysing 5S technique we learnt not to waste food and
other equipment instead of wasting ,left over food can be fed
to the street dogs , birds and moreover can be reused.
2) After applying 5S technique , the storage area is reduced as
now all the things are properly placed and moreover the work
become systematic and less time consuming
3) Through 5S Practice ,the food area becomes hygienic and dirt-
free thus increasing safety for the customers as well as the
workers
4) Proper maintenance of canteen , its equipment , workplace etc.
will automatically lead to improved quality of food and thus
leading to the better customer satisfaction

10. THANK YOU……..