Organization housekeeping management

2. Housekeeping
does not mean
only cleanliness, it
means much more
than only
cleanliness.

3. It means
cleanliness,
tidiness and much
more on this….

4. Good housekeeping
means cleanliness
and tidiness
Place for every
thing and
Every thing in it’s
place.

5. Why Good Housekeeping
Safety Productivity
Quality
Clean
Environment
Good
Housekeeping

6. How does Good Housekeeping Help
Inventory of
every item
Get rid of
unwanted
material
Why do
we need
Low
inventory
means less
cost

7. How Does Good Housekeeping Help
Identification
system in the
agency.
Searching
time is
eliminated.
Discipline
in the
agency.
Improved
productivity
and high
moral.

9. Introduction to 5 “S”
It is a participative programme.

10. Introduction to 5 “S”
5 “S” is a systematic approach
to good housekeeping.

11. Introduction to 5 “S”
The concept of
good housekeeping
is at home and
school, children are
disciplined to
adhere to good
housekeeping.

12. Introduction to 5 “S”
Good housekeeping
became a pertinent
in industries,
companies and
enterprises its
contribution is
quality
improvement.

13. Introduction to 5 “S”
The basis for
good
housekeeping
in is a concept
popularly
known as 5S.

14. Why 5 “S” is Popular in Japan
• Workplace becomes clean and
better organized,
• Shopfloor and office operations
becomes safer and easier.
• Results are visible.
• Employees are highly motivated.

15. What is 5 “S”
5”S” DESCRIPTION
Seiri Sort out unnecessary items in the workplace
and discard them.
Seiton Arrange necessary items in good order.
Seiso Clean your workplace thoroughly so that
there is no dust on floors, machines and
equipment.
Seiketsu Maintain high standards of housekeeping at
workplace at all times.
Shitsuke Train people to follow good housekeeping
disciplines.

16. 5 S
Management’s
commitment
Management’s
involvement
Participation
by all
Supported
by all
Self sustaining

17. SEIRI
Sort out the items and discard the unwanted:
o Make a list of all the items in the department.
o The list should include raw material, wip, finished
product, tools, tackles, dust bin, facilities like chair,
table, bins etc. nothing should be left unlisted.
o Appropriate authority should decide which items
can be disposed off and which items need to be
kept in the department.
o Items marked for disposal should be disposed off
in a safe manner.

18. SEITON
Place for everything:
o After disposing unwanted material, provide
appropriate place for every item that has to be
kept in the department.
o While providing the place the ergonomic factors
and safety aspects have also to be considered.
o Place for movement of men and material should
also be provided.
o Place should be distinctly identified and marked.
o Place for display of instructions, posters etc.
should lso be identified.

19. SEISO
Clean the place thoroughly keep everything in it’s
place.
o Clean every thing including material, floor,
containers, walls, windows etc.
o If necessary painting also should be done.
while painting follow color codes wherever
applicable.
o Insist on regular cleaning at the end of the work

20. SEIKETSU
Maintain high standards of housekeeping at
workplace at all times.
o Ensure that people keep the items at designated
place after it’s use.
o If possible, design the system such that if some
thing is missing from the place, it is easily
highlighted

21. SHITSUKE
Train people to follow good housekeeping
discipline.
o Train people in 5 S, housekeeping etc.
o Lead by example.
o Maintain discipline in every aspect

22. • Play the role of mentor.
• Initiate the 5 ”S”
programme.
• Provide resources.
• Appreciate the efforts.
The Role of Management

23. The Role of Management
• Play the role of facilitator
• Take initiative in his area
of work
• Train the people in 5S
• Give the feedback

24. The Role of Employees
• Participate actively.
• Give suggestions.
• Respect the opinion
of others.
• Be a good team
player, and
• Maintain discipline