The document discusses the 5S methodology for creating a clean and organized workplace, outlining its five components: Seiri (sort), Seiton (proper arrangement), Seiso (shine/cleaning), Seiketsu (standardization), and Shitsuke (sustain). It highlights poor practices currently in the workplace, such as disorganized items, lack of cleanliness, absence of standardization, and failure in sustaining hygiene. Recommendations for improvement include sorting items, proper arrangement, regular cleaning, and training for workers on hygiene and organizational standards.

1. Submitted by:
Sugandha Kapoor
Shruti Tandon
Himani Sharma

2. It is a process of creating clean, hygienic and well
organized environment. These are as follows:
•Seiri (Sort)
•Seiton(Proper arrangement)
•Seiso(Shine/Cleaning)
•Seiketsu(Standardization)
•Shitsuke(Sustain)

3. In our presentation, we are depicting the poor 5S practices
which are being followed at the workplace.
•Items are not sorted properly. Also they are not set in a
proper order.
•Floors, equipments and slabs are not cleaned, making it
unhygienic.
•There is no standardization to follow these 5S practices.
•There is no long term sustainability.
•There is no set order of the items. Nor they are placed back
at their right shelf after its usage.
•Also the food items are not covered attracting bees and flies
over it.
•Workers also do not have hygienic etiquettes.

4. Seiri :
One should sort out and separate the necessary items out of
those which are not needed.
But below we can see that the things are placed in a scattered
manner whether they are needed or not.

5. Seiton: Set in proper order
Things should be properly arranged so that they can be
found easily and as when required. But here this is not
being followed.

6. Seiso : Shine/ Cleaning
The workplace should be kept dirt free as it may make the
place unhygienic to eat. But the picture clearly shows to
what extent it is followed.

7. Seiketsu: Standardization
Everyone at the workplace should follow the best practices
towards its standardization. But here it is not so.

8. Shitsuke: Sustain
Everyone should be self-disciplined so as to achieve
targets with zero defects. Workers can be provided with
training and some simple rules and guidelines to follow.

9. •The useful things should be separated from the unuseful
ones.
•The things should be arranged properly and labeled in an
order.
• There should be more emphasis on maintaining the
cleanliness of the area to make it hygienic. The floors, walls
and edges should be cleaned regularly.
•Workers should wear hand gloves and head masks. Also
the food prepared should be kept covered to avoid flies and
bees sitting over the food.
•Workers should be assigned their individual tasks to
maintain consistency and not make it disguised.

10. •Workers should be assigned their individual tasks to
maintain consistency and not make it disguised.
•The owner of the place should ensure that every task is
being carried out in a right way.
•They should be given training regarding the
importance of following hygienic etiquettes.

11. • If we were to open a restaurant, our first priority would be
to make sure that the place is hygienic and healthy for
eating.
•Needless to say that we would efficiently work upon to
achieve the best 5S practices.