THE BEST 5S PRACTICES OF AN ORGANISATION. KUMARI SHALINI URVI SHARMA

1. 5S
METHODOLO
GY

2. BEGINNING
 THE 5S METHOD IS A SYSTEM TO REDUCE WASTE AND OPTIMISE
PRODUCTIVITY TO MAINTAIN AN ORDERLY WORK PLACE AND
USING VISUAL CUES, TO ACHIEVE MORE CONSISTENT
OPERATIONAL RESULTS.
SORT
SETIN ORDER
SHINE
STANDARDISE
SUSTAIN
THE 5 PILLARS

3. SIGNIFICANCE
 THESE 5S PILLARS PROVIDEA METHODOLOGY FOR
ORGANISING,CLEANING,DEVELOPINGAND SUSTAININGA
PRODUCTIVEWORK ENVIRONMENT.THIS LEAN METHOD
ENCOURAGESWORKERSTO IMPROVETHEIRWORKING
CONDITIONSAND HELPTHEMTO LEARNTO REDUCE
WASTE,UNPLANNED DOWNTIMEAND IN PROCESS INVENTORY.
INTRODUCTION TO
GOOD 5S PRACTICES
10 RULES OF LEAN
• REDUCE WASTE
• KEEP MINIMUM INVENTORY
• MAXIMUM TURNS
• CUSTOMER DEMAND DETERMINES
PRODCTION
• CUSTOMER REQUIREMENT
DETERMINE NEED
• DO IT RIGHT THE FIRST TIME
• EMPOWER WORKERS
• RAPID EQUIPMENT CHANGE OVER
• SUPPLIER PARTENERSHIP
• CONTINUOUS IMPROVEMENT
CULTURE

4. BENEFITSOF5S
 Discipline to follow
standard work
 Reduce variation
 Expose problems
 Safe working areas
 Waste reductions
 Improve efficiency
 Space reduction
 Productivity
 Foundation of all other
activities
LEANPRINCIPLES
SORTING: Throw away all
trash. Establish waste baskets
within 4 steps of employ.Posted
items should be printed work
related items that employees
need everyday . Create science
for work station. Consider using
red tags implying they are not
necessary .cycle time is reduced
because tools are easier to
find,employee to employee
communication is improved.there
is much less wasted space and
inventory is minimised.

5.  SET IN ORDER:Keep frequently used items at work station with
establish mark location for their storage. When not in use , return
these items to the mark locations identified by visual controls. We can
even create a 5s map of the department showing locations of all
storage areas , work stations, tools and equipments. For rarely used
items keep them outside of work area. Use a checkout sheet to check
status and responsible person.
 SHINE:Continuously clean everything after creating a checklist which
should be signed by responsible person after completing the
task.Shining means to inspect while cleaning.find safety hazards,loose
wires,sharp things,cracked hoses etc.Replace any worn or defective
thing.
STANDARDIZE:It means to create the rules and enforce
them.When new items enter in department , set a location , update
check sheets and 5s maps , write procedures that cover sorting , set
and shine.
SUSTAIN:For sustaining , a well efficient and top management
needs to monitor the use of 5s and encourage 5s best practices ,
should provide structure , support and awards.encourage employees
to find better ways to sort , set , shine and stanadardise. Empower
them to make changes.

6. APPLICATIONS OF SORTING
ALLTHE ITEMS ARE
ARRANGED IN A SORTED
AND PROPER ORDER
, EACH IN ITS SPECIFIC
CATEGORY LIKE SOFT
DRINKS , CAKES ,
CHOCOLATES , OTHER
ITEMS ETC.THUS
MAKING IT EASY FOR
BOTH CUSTOMERS AND
SELLER(to choose
and give).

7. APPLICATION OF SET IN ORDER AND SHINE
THE ITEMSARE KEPTACCORDINGTO
USE,FREQUENTLY USED ITEMS ,BE IT
UTENSILSOR INGREDIENTS FOR EASE
DURINGWORK.
SHINE REFERSTO CLEAN
LINESSAND HYGIENE SO
THEWORKERS INTHE
CANTEENESTAKE PRE
CAUTIONS BYWEARING
GLOVESAND COVERING
THEIR HEADS.THE FOOD
IS ALWAYS PACKED IN
ORDERTO BE HYGIENIC
ANDTHE CANTEEN AREA
IS CLEANED REGULARLY
ALONGWITH ITS SURROUNDINGS

8. APPLICATION OF STANDARDIZATION
CERTAIN PROCEDURE IS TO BE FOLLOWED TO PLACE
AN ORDER AND TAKE IT .A SLIP NUMBER IS TO BE
FOLLOWED ACCORDING TO THE QUEUE OF
CUSTOMERS
A SUSTAINED CANTEEN NEED TO PROVIDE GOOD
QUALITY FOOD,EVEN BETTER
SERVICE,REASONABLE PRICE AND A VARIETY OF
FOOD ITEMS.FOR A CANTEEN TO SUSTAIN ,THE
ABOVE 4S METHODS SHOULD BE IMPLEMENTED IN
A GOOD MANNER.
APPLICATION OF SUSTAINING

9. USAGE DEGREE OF NEED STORAGE METHOD
LOW THINGS NOT USED IN
THE PAST YEAR.
THINGS USED ONLY
ONCE IN 6 MONTHS.
THROW THEM OUT.
STORE AT A
DISTANCE.
AVERAGE THINGS USED ONLY
ONCE IN THE LAST 2-6
MONTHS.
THINGS USED MORE
THAN ONCE IN A
MONTH.
STORE IN CENTRAL
PLACE .
IN THE WORKPLACE.
HIGH THINGS USED ONCE A
WEEK.
THINGS USED
EVERYDAY.
THINGS USED HOURLY.
STORE NEAR THE
WORK SITEOR CARRY
BY THE PERSON.
DESIGN CAN AND
SHOULD BE USED
TO PROVIDE
CANTEENS WITH A
LEADING EDGE
BUT IN ORDER TO
ACHIEVE THIS ,
DESIGN MUST BE
INHERENT IN ALL
ASPECTS OF THE
COMPANY WITH
ALL DEPARTMENT
OF THE CANTEEN
CONTRIBUTING
AND MAINTAINING
CHECKS AND
BALANCES
THROUGHOUT THE
DESIGN
LIFECYCLE.
INNOVATIVE
ASPECT OF 5S
METHOD

10. Learning experience
We learned various uses of 5s over a large field, right
from kitchen to multinational companies.we
learned how to manage day to day chores in a
better planned way , how we can manage
operations more effectively , how wastes can be
reduced and many more, which immediately
results in improved profit . constant innovations
and new technologies are icing on the cake.