The methodology of 5S is beautifully shown in canteen kitchen. It includes practical pictures and informative slides. It is presented by Anu Vashisth, Priyanka Bhati, Divya Gupta.

2. Introduction to 5S

3. Remove all items not needed for current production operations.
Arranging and labeling the items for easy use.
Keep everything, everyday, swept and clean.
Integrates sort, straighten and shine into a unified
whole.
Making a habit of properly maintaining correct procedures.

5. #Problem

6. #Magnitude of the Problem

7. #Problem

8. #Magnitude of the Problem

9. #Problem

10. #Magnitude of the Problem

11. #Problem

12. #Magnitude of the Problem

13. 10. Using of old cooking methods example
‘chulha’ etc.
11. Keeping of offseason food items in not so
favorable conditions
#Problem

14. #Magnitude of the Problem

15. 12. Improper inspection and
lack of management.
13. It is usually seen unused
perishable items contaminate
newly purchased perishable
items.
#Problem

16. #Magnitude of the Problem

18. One should throw unnecessary items and
keep essential items so that time, money,
energy, space and other resources can be
saved.

19. • Items should be kept in order ,labeled and
within reach to the workers.
• Only needed amount of items should be kept
outside and rest inside the store house.
• Items should be placed at assigned position
to maintain order.

20. • The quality of food is enhanced when
cleanliness is focused in kitchen.
• Workers should be well trained about their
duties and hygienic conditions before giving
their jobs.
• Kitchen caps and gloves should be
provided at the work place.
• Inspection of nails , dirty clothes should be
done.
• Unhealthy worker should not be allowed to
work.

22. • The incharge should regularly check
out and interact with cook and workers.
• The workers should be given positive
reinforcement when working properly.
• Workers should always know whom to
address i.e. their should be unity of
command.

24. • We have learnt importance of 5S. We should
keep necessary items in order, labeled and
clean. We need to sustain by discipline.
• We not only can use 5S in organizations but
also can apply in our daily lives even in small
things such as study table etc.

25. We got to know that all the 5S are interdependent
on each other. Process can not work effectively in
the absence of even a single “S” .
We found the lack of ‘5S methodology’ awareness
among workers as well as the head of canteen
kitchen.

26. We found the presence of 5S throughout the making of
‘5S challenge of Qimpro’.
Sort: collecting the useful information and keeping out
irrelevant information.
Straighten: making of rough copy sketch of slides in
order.
Shine: finally , making of slides in actual format nicely
and cleanly ( error free).
Standardize: integration the presence of all above three
‘S’
Sustain: maintenance of all above four ‘S’ by the
coordinator.

27. Created by
Anu Vashisth
Priyanka Bhati
Divya Gupta
(Banasthali University)
*Copyrights of some picture are reserved and picture can not be used as evidence to any events.