This document discusses applying the 5S methodology in a grocery store. 5S is a system used to organize and clean the workplace. It consists of five steps: sort, set in order, shine, standardize, and sustain. The document analyzes problems with poor 5S practices like disorganization and dirtiness in grocery stores. It provides recommendations for each 5S step like removing unnecessary items and cleaning. Implementing 5S is expected to improve the store's efficiency by making items easier to find and maintaining a cleaner environment.

1. CHALLENGE 1
5S – GROCERY STORE
Team members
Nishka Gulati
Sairaj Hemachandran

2. INTRODUCTION TO 5S
• It is a methodology for organizing, cleaning,
developing, and sustaining a productive work
environment.
• 5S is a system to reduce waste and optimize
productivity through maintaining an orderly
workplace.
• 5S is the name of a workplace organization
method that uses a list of five Japanese words:

3. INTRODUCTION TO 5S
Japanese word English translation
Seiri Sort
Seiton Set in order / Straighten
Seiso Shine
Seiketsu Standardize
Shitsu Sustain

4. INTRODUCTION TO 5S
 SORT - It focuses on eliminating unnecessary items from the workplace
that are not needed for current production operations.
 SET IN ORDER - It focuses on arranging items so that they are easy to use
and to label them so that they are easy to find and put away.
 SHINE – It focuses on thoroughly cleaning the work area.
 STANDARDIZE – It is a method to maintain the first three pillars which
creates a consistent approach with which tasks and procedures are done
 SUSTAIN – It focuses on making a habit of properly maintaining correct
procedures.

5. HISTORY OF 5 S
o5S was developed in Japan
oIt was identified as one of the techniques
that enabled just in time manufacturing.
oThis approach has its origins in post-World
War II Japan—probably in the mid 1950s.
oIt was developed at the time when Japanese
manufacturing companies were forced to
produce with very few resources

6. POOR 5S PRACTICES
o Wastage of raw materials if sorting not done.
o Unnecessary items get collected.
o Difficult to find necessary items if they are not set in
order.
o Wastage of time in finding required items.
o Customer gets irritated if he can’t find the required
items quickly.
o Coordination between employee is not proper.
o Productivity is less.
o Workplace is not efficient.
o If workplace is not clean it not hygienic.

7. MAGNITUDE OF PROBLEM
Customer is irritated as she
cannot find necessary items and
hence her time is wasted
Unnecesary items
collected that make
the grocery dirty
Necessary items are
not arranged properly
Improper utilisation of
space

8. MAGNITUDE OF PROBLEM
Unecessary items
collected that make
the grocery dirty
Items not segregated
into proper categories

9. RECOMMENDATIONS
 SORT
1. Remove unnecessary items and dispose of them properly.
2. Evaluate necessary items with regard to cost or other factors.
3. Remove all parts not in use.
4. Segregate unwanted material from the workplace.
5. Need fully skilled supervisor for checking on regular basis.
6. RED TAGGING - . A red tag is placed on unnecessary items.
Once the red tag items are identified, these items are then
moved to a central holding area for subsequent disposal,
recycling, or reassignment.
7. Define a red-tagged area to keep those unnecessary items

10. RECOMMENDATIONS
 SET IN ORDER
1. Arrange all necessary items so they can be easily selected for use.
2. Paint floors.
3. Affix labels and placards to designate proper
storage locations and methods.
4. Outline work areas and locations.
5. Install modular shelving and cabinets.
 SHINE
1. Clean your workplace completely.
2. Use cleaning as inspection.
3. Prevent machinery and equipment deterioration.
4. Keep workplace safe and easy to work.

11. RECOMMENDATIONS
 STANDARDIZATION
1. Standardize the best practices in the work area.
2. Maintain orderliness. Maintain everything in order and
according to its standard.
3. Everything in its right place.
 SUSTAIN
1. To keep in working order.
2. Perform regular audits.
3. Training and Discipline.
4. Training is goal oriented process. Its result feedback is
necessary monthly.

12. AFTER APPLYING 5S
 It reduces waste and optimizes productivity.
 Make it easy to find and pick up necessary items.
 Prevent loss and waste of time.
 It saves energy of employee.
 Customer is happy because items are easily found.
 Efficiency ,effectiveness and productivity increases.
 Keep workplace safe and easy to work.
 Causes smooth and efficient flow of activities.
 Work place is clean. A cleaner workplace is a safer
workplace.

13. AFTER APPLYING 5S
Items segregated
into proper
categories makes
it easy for the
customer to find
required items
clean workplace

14. GROUP LEARNING
o We learnt how implementation of 5s benefits the workplace.
o Sorting and orderly arrangement of raw materials reduces its
wastage.
o Cleaning the workplace maintains a hygienic environment.
o It builds understanding among employees of how they
should do the work.
o Implementing 5s increases efficiency and productivity of the
workplace.
o It can also be applied at home,factory,hospitals,labs,kitchen
etc.

15. THANK YOU
IMAGE CREDITS :- www.google.com