1. Lack of 5 S practices in Colleges Canteen
Presentedby
Saloni Nagar,Saloni Singhal
and Komal Grewal.
2. OBJECTIVES
First to introduce the 5 s process EPIC Owner
members and non members
To illustrate the importance of the 5 s process in
the work area and everyday living
To equip EPIC owner members and the non
members with the knowledge of the 5 s process
that they can apply in their present future work.
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11. SEIRI
Seiri is sorting the contents of the workplace
and removing unnecessary items. This is an
action to identify and eliminate all unnecessary
items from different places in the workplace.
This refers to the practice of sorting all the
materials in the canteen and keeping only
essential items. Everything else is stored or
discarded. This leads to lesser hazards and less
clutter to affect the productive work. Seiri helps
in maintaining a clean place and also help in
increasing the productivity.
12. TAKING EXAMPLE OF JAGRAT UNIVERSITY CANTEEN
The basement of college is used for various
purposes like ,it has the canteen, it is utilized
as the place for dining purpose. The outer
area of the basement has hand washing
basins ,placed for drinking water and placed
for disposing the used plates.
13. The glasses are not very well maintained
in the rack making it difficult for the
students to understand the difference
between the used and the unused
glasses
14. The plates are also in messed way
..!!they should be in a more orderly
manner ..!!
15. SEITON-SET IN ORDER
“One place for everything and everything in its
place” becomes the way of thinking for every
member when the second stage of 5S implemented.
The main aim for this stage is that it helps the people
to know the correct place to find the things for which
he or she is searching around.
This phase helps in removing the muda i.e. waste
which does arise in day to day life…!!!
Motion waste
Searching waste
The waste of human energy
The waste of unsafe conditions
16. As you can see the canteen
utensils rack contain all sort
of utensils kept in one place in
a disorderly manner …
So according to the second
phase of 5s i.e. seiton all the
unwanted material from the
rack should be removed and it
should be rearranged in the
way as shown below…!!!!
17. SEISO-SHINE
We know that cleanliness is next to GOD, this step indicates
to keep the place i.e. the institute clean and neat. Regular
cleaning in a proper way helps to identify and eliminate the
wastes. During cleaning the cleaning of floors, toilets,
canteen, store places etc.
Main importance:
Turn workplace into clean, bright place where we will
enjoy working.
Keep everything in top condition so that when someone
needs to use something it is ready to be used.
Cleaning should become a daily habit like bathing.
18. The canteen kitchen is very messy and
untidy as it is not regularly cleaned, is very
unhygienic and can cause many diseases. In
order to avoid endemic environment in the
environment seiso the third technique of 5S
should be implemented..!!
19. SEIKETSU-STANDARDIZE
Seiketsu involves in creating visual controls and guidelines
for keeping the institute in an organized and orderly place
and also keep it clean. In this step very high standard of
housekeeping is been followed. Seiketsu helps to return
back and work in a standard order or way.
The problem that can be avoided by implementing seiketsu
are:
Conditions go back to their old undesirable levels even
after implementing 5S throughout the college.
At the end of the day piles of waste items are left out.
Any storage place become disorganized and must be put
back in order at the end of the day.
21. SHITSUKE-SUSTAIN
The final stage is that of being discipline to retain the initial use of s it is
needed to sustain and be self disciplined. The way in which
management achieves this establishment of ongoing commitment within
the work force depends, on the culture and disciplined they follow from
starting. This step increases the consciousness of staff and decreases
the number of waste goods and processes. problems that can be
avoided by implementing this phase of 5S:
Unneeded items begin piling up as soon as sorting is completed.
No matter how well set in order is planned and implemented, tools
and jigs do not get returned to their designated places after use.
Little or nothing is done to clean the equipments even when it gets
ready.
Dark, dirty disorganized institute will affect the education system in
the institute.
22. FOLLOWINGS CAN BE HARNESSED FROM THE 5S
1. NEAT & CLEAN WORKPLACE
2. SMOOTH WORKING
3. NO OBSTRUCTION
4. SAFETY INCREASES
5. PRODUCTIVITY IMPROVES
23. CONT.
6. QUALITY IMPROVES
7. WASTAGE DECREASE
8. MACHINE MAINTENANCE
9. VISUAL CONTROL SYSTEM
10. EMPLOYEES MOTIVATED
11. WORKSTATIONS BECOME SPACIOUS
