This document introduces the 5S methodology, which consists of five elements - Sort, Set in Order, Shine, Standardize, and Sustain. It discusses applying these practices in a college canteen kitchen to reduce waste and improve productivity through maintaining an orderly workspace. The 5S elements involve separating wanted and unwanted items, arranging items for easy access, cleaning the workspace, formalizing procedures, and committing to continuous improvement. Implementing 5S in the canteen kitchen is expected to result in improved visual presentation, cleanliness, hygiene, and maintenance of good product quality through regular use of these organizational methods.

1. Presented by
Students of Banasthali
University
B.Tech II year
5S practices
in
College canteen kitchen

2. INTRODUCTION TO 5S PRACTICES
5s is a workplace
Organization
method, developed
in Japan, to reduce
waste and optimize
productivity through
maintaining an
orderly workplace and
using visual cues to
achieve more
consistent operational
results.
2
The Five Elements of 5S
Systematic
Organization-
Identifying what
items are required
and which are not.
Sorting/Segregating
for better Visual
Placement- Items
should be easily
retrievable, easy to get,
and visual-easy to see.
Self-
Discipline/Contr
ol-Ensuring that
Systematic
Organization,
Visual Placement
& Cleanliness are
maintained.
Scrubbing Clean-Keep
the area free from
debris, dirt, oil, items
not needed.
Standardizing Control-
Maintain and continually
improve the previous
improvements.

3. Junk &
Waste
Separating the wanted and
unwanted
Repairab
le
Wanted
Items
No Use Repair
Discard
To next step
SEIRI Sorting/Segregating
Sorting..

4. Identifying places to
arrange the things and
placing them in proper
order for prompt
usage.
SEITONSEITON
Self Arrangement/arrangingSelf Arrangement/arranging
Implementation
of Seiton

5. Personal Cleanliness
Cleanliness at public
places
Hospitality Industry: kitchen
cleanliness
SEISO
Scrubbing clean to
create an orderly
workplace that
disposes wastes and
makes abnormalities
immediately visible.

6. SEIKETSU
Standardize
Formalize procedures
and practices to create
consistency and
continuous
improvements in
standards.

7. SHITSUKE
Engage the commitment
of your organisation to
ensure that everyone
sticks to the rules
scrupulously and
incorporates it into
habit.

9. Separating the wanted
and the unwanted
SEIRI
Sorting by utility

10. Better visual
presentation owing
to orderly
arrangement
SEITON

11. A clean kitchen
& dining area is
the
beginning……
SEISO

12. Use of modern appliances to
enhance cooking..
SEIKETSU

13. Improved workplace after
introduction of 5S
SHITSUKE

14. Regular
implementation of
5S is a must

15. 1. Importance of 5S methodology
Improved visual presentation
Cleanliness and hygiene
2.Obvious precautionary measures should
not be ignored while taking care of
cleanliness
3.Implementation of 5s practices should
not be limited to the interior of the canteen..
Maintenance of good product quality

16. THANK YOU