5S implementation was used to organize and clean up the kitchen area. The 5S steps of sort, set in order, shine, standardize, and sustain were followed. Standards for where items would be stored were established, such as dishes in upper cabinets and pots in the lower left cabinet. A checklist was created to sustain the new organization and cleanliness by ensuring items were cleaned and stored properly after each use and meals.

1. 5S IMPLEMENTATION
IN KITCHEN

2. BEFORE AFTER

3. 5S Steps
Sort: Unnecessary items were identified and removed from the area “
old/not used dishes, boiler, etc.”
Set in order: Remaining items were arranged, so they are easily
accessed and quick stored.
Shine: Everything is clean and functioning properly.
Standardize: Standard for kitchen were used. For example: forks must
be cleaned and returned in its place after use.
Sustain: Checklist were applied to ensure the standards is followed.

4. STANDARDS
Standard for kitchen
Dishes, bowls, and cups are only in upper cabinets.
Pots are only in lower left cabinet.
Tools such as toaster & boiler in lower right cabinet. or
stored food like beans.
Drawers are only for spices, salt, sugar.
Cooking tools: Spoons, forks, knifes, etc. on table as
sorted.
Clean items after each use.
Trash can must be emptied after meals.
Sink must be cleaned & sanitized after use.
Floor must be swept and mop after each meal.
Tools
Dishes
Cups

5. SUSTAIN
• Kitchen Checklist
Daily or After each use Done Notice
Dishes, bowls, and cups are only in upper cabinets and
were cleaned properly.
Pots are only in lower left cabinet and clean.
Tools such as toaster/ Boiler in lower right cabinet, or
stored food
Drawers contains spices, salt, sugar only.
Cooking tools: Spoons, forks ,knifes, etc. are clean
and on table as sorted.
Sink is cleaned & sanitized after use
Microwave spills are cleaned, and microwave is
turned off.
Trash can is emptied and cleaned after meals
Sweep floor after each meal and mop daily.

6. THANK YOU