This document outlines the 5 levels of excellence for implementing the 5S methodology. The 5S methodology includes the principles of Seiri, Seiton, Seiso, Seiketsu, and Shitsuke. For each principle, the document describes the characteristics and goals at each of the 5 levels, from the beginning stage of implementation to fully deploying and sustaining the methodology. The levels progress from having mixed unnecessary and necessary items and dirty work areas to establishing standardized processes and continuously improving to eliminate waste.

1. 5-S
Levels of
Excellence

2. Beginning stage of understandingLevel 1:
Visible signs of initial
implementation
Level 2 :
5-S concepts are implementing in
several work place
Level 3:
5-S concepts fully deployedLevel 4:
5-S concepts fully deployed and
sustained
Level 5:

3. Levels Seiri / Sorting
Level 1:
Necessary and unnecessary items are mixed
together in the work area.
Level 2:
Necessary and unnecessary items are
identified and unnecessary items are removed
from workplace including excess inventory
Level 3:
Source of unnecessary items have been
identified and preventive action has taken
Level 4:
A dependable, documented method has been
established to maintain the work area free of
unnecessary items
Level 5:
Employees are continuously seeking
improvement opportunities

4. Levels Seiton / Set-In-Order
Level 1:
Tools, supplies and materials are randomly
located
Level 2:
A designated location has been established for
items
Level 3:
Designated locations are marked to make
organization more visible
Level 4:
Necessary items are minimized in numbers
and properly arranged for retrieval and use
Level 5:
Necessary items can be retrieved in 30 seconds
and required minimum number of steps

5. Levels Seiso / Shining
Level 1:
Workplaces or offices and machineries,
equipment are dirty and disorganized
Level 2:
Workplaces areas are cleaned on a regularly
scheduled basis
Level 3:
Visual controls and indicators are established
and marked for the work area, equipment,
files and supplies
Level 4:
Inspection occurs during daily cleaning of
work areas and equipment
Level 5:
Potential problems are identified and
employees have devised a method of
preventive cleaning and maintenance

6. Levels Seiketsu / Standardizing
Level 1:
Work area methods are not consistently followed
and no attempt is being made to document or
improve current processes
Level 2:
Work groups have documented system for needed
items
Level 3:
Work groups have documented system on visual
controls, labeling of items and required quantities
of needed items
Level 4:
Reliable methods and standards of housekeeping,
daily inspection and workplace management are
documented and followed by all members
Level 5:
Employees are continually seeking the elimination
of waste with changes documented and information
shared

7. Levels Shitsuke / Sustaining
Level 1:
Work areas are randomly checked and there
are no visual measurement of 5-S performance
Level 2:
A recognized effort has been made to improve
the condition of the work area
Level 3:
Work groups are routinely checking work
places to maintain 5-S
Level 4:
Sources and frequency of problems are
documented as a part of routine work, root
causes are identified and corrective action
plans are developed
Level 5:
Root causes are eliminated and improvements
actions focus on developing preventive
methods

8. THANKS