This presentation is totally based on the 5S practiced in our university. There are also solutions to the problems mentioned. Team Members: 1. Shubhancee Bist 2. Gitanjali Srivastava 3. Sakshi Kaurav

1. 5S
SUSTAIN
(Shitsuke)
SORT
(Seiri)
STANDERDIZE
(Seiketsu)
SHINE
(Seiso)
STRAIGHTEN
(Seiton)
A Presentation by:
Shubhancee Bist
Sakshi Kaurav
Gitanjali Srivastava

2. To sort and
systematically
discard
items that are
not needed in
the
workplace
1. SORT
The unused item have been sorted out

4. To clean and inspect the
workplace thoroughly so
that there is no dirt on the
floor, machines and
equipments.
3. SHINE PROBLEM SOLUTION

5. THE NEGATIVE SIDE…
THE SOLUTIONS…
Regular cleaning of canteens must be done

6. To maintain a high standard of
workplace organization by
keeping everything clean and
orderly at all times.
4. STANDARDIZE Use of electronic and printed bills instead of hand-written bills
Water filters must be used for clean and safe drinking water
Food items should be well packed.
They shouldn’t be left open

7. Hand gloves can be used for maintaining proper
hygiene
Disposals should be used in lieu of steel utensils
Cloth bags instead of plastic bags

8. Alpha-numeric
display
Electronic billing
machine
Modern refrigerators
with higher efficiency

9. To train people to practice the 5S
system continuously so that
it becomes habitual and ingrained
in the culture of the organization.
5. SUSTAIN
Menus
must be
maintained
and
updated
time to time.

10. LESSONS LEARNED
◼ After observing all the eight canteens we
concluded that five of the eight canteens
didn’t follow all of the 5s methodology.
◼ Most of the college canteens kitchen in
India have same problems that they do not
follow 5s.
◼ Along with the problems we have
mentioned the solutions as well by showing
the pictures of canteens that followed 5s.