This mainly focusses on the how can we incorporate 5s technology in the real life situations.... By Borampalli Ravali Preethi Bharti Yadav

1. By-
Bharti Yadav
Borampalli Ravali Preethi
5S
College Canteen Kitchen

2. WHAT IS 5S?
 Developed by the Japanese
 Housekeeping System
 Helps Create a Better Working Environment and a
Consistently High Quality Process

3. THE 5S PRINCIPLES
 SEIRI – Organisation/Sort out
 SEITON – Orderliness/Systemize
 SEISO – The Cleaning/Shining
 SEIKETSU – STANDARDIZE
 SHITSUKE - Sustain/Discipline

4. 1. ORGANISATION(SEIRI)
 Decide what you need
 Remove unnecessary clutter
 All tools, gauges, materials, classified and then stored
 Remove items which are broken, unusable or only
occasionally used

5. 2. ORDERLINESS(SEITON)
 Once you have eliminated all the unneeded items
 Now turn to the left over items
 Organise layout of tools and equipment
 Designated locations
 Use tapes and labels
 Ensure everything is available as it is needed and at
the “point of use”

6. ORDERLINESS(SEITON)
Workplace Checkpoints:-
 Positions of aisles and storage places clearly marked?
 Tools classified and stored by frequency of use?
 Pallets stacked correctly?
 Safety equipment easily accessible?
 Floors in good condition?

7. 3. SEISO (CLEAN/SHINE)
 Create a spotless workplace
 Identify and eliminate causes of dirt and grime – remove
the need to clean
 Sweep, dust, polish and paint
 Divide areas into zones
 Define responsibilities for cleaning
 Tools and equipment must be owned by an individual
 Focus on removing the need to clean

8. 4. SEIKETSU (STANDARDISE)
 Generate a maintenance system for the first three
 Develop procedures, schedules, practices
 Continue to assess the use and disposal of items
 Regularly audit using checklists and measures of
housekeeping
 Real challenge is to keep it clean

9. 5. SHITSUKE (SUSTAIN / DISCIPLINE)
 Means inoculate courtesy & good habits
 Driving force behind all 5S
 Make it a way of life
 Part of health and safety
 Involve the whole workforce
 Develop and keep good habits

11. 15 hours Increase
in time for food
preparation
(monthly) because
of not following
SORT. Above
reasons causing
the % of time
occupied in SORT.
18%
53%
3%
26%
Sort
Searchingtimeforcloth
Dryingcloths
Removingbucket
Usingsteelmug insteadof
plastic mug

12. 21 hours Increase
in time for food
preparation
(monthly)
because of not
following SET.
Above reasons
causing the % of
time occupied in
SET.
15%
10%
18%
35%
22%
0%
set
Not keeping the plates
in order
Not arranginging
bags,buckets in
systematic order
Irregular arrangement
of vegetables, eggs,
utensils
Not keeping the breads
in proper place
Repated use
ingredients in random
manner
Mixing of cooked and
noncooked items

13. 27%
15%43%
15%
Shine
Not using head caps,
cheff coat and pants
No daily cleaning
cleaning of the floor
Not placing cover plate
on the vessel
Not cleaning the cutting
place
26 hours Increase
in time for food
preparation(monthl
y) because of not
following SHINE.
Above reasons
causing the % of
time occupied in
SHINE.

14. 27%
20%33%
20%
Standardize
Not sticking ingredient name on respective ingrdient
bottle
No listing of menu , ingredients, cooking temp,
temparatur and time
No preparation instructions,and no review on
equipment and utensils
No record keeping of the quantity of material used
daily
Sustain:
• Because of above problems,
approximately 107 hours are
wasted for the preparation of
food. It does not add any value.
• Using of 5S technique and
continuously improving above,
reduces wastage time
• Effective utilization human
recourses be increase by using
this technique

15. 1. Kitchen interior should be made with cupboards
2. Remove wooden support for increasing the height of the replaced by
small chair
3. Non cooking items and cooking items should be on different tables
4. Kitchen utensils stand should be placed inside the kitchen
5. Labelling on the ingredient boxes should be done for reducing
searching time
6. Preparation of safety instructions, listing menu, reviewing on the
equipment ad utensils should be done from time to time
7. Workers should dry their clothes outside of the Mess
8. Sensors system should be provided at the water taps for reducing the
wastage of water
9. Small Dust bin should be keep near to cooking area
10.Book keeping of food ingredients maintained daily.
IMPROVEMENTS

16. LEARNINGS
 How to quantify the general problem in the terms of time and cost
 Advantages of 5S in industry perceptive
 How to identify and separate the problems.
 Implementation of 5S technique in daily life
 Utilization of resources in a effective manner
 How to use bar and pie chart for quantifying the problem
 How to use templates in Mini draw software
 Photography techniques- taken photos related to relevant cause

17. THANK YOU 