1. The document discusses implementing the 5S methodology to improve organization and hygiene in a college canteen. It describes each of the 5S phases - Sort, Set in Order, Shine, Standardize, and Sustain. 2. Currently, many canteens practice 5S poorly by not properly sorting or storing items, keeping work areas dirty, and lacking standard processes. This causes problems like disorganization and potential health issues. 3. The document recommends better implementing 5S through methods like using a red tag system to sort items, creating checklists for cleaning, and labeling areas to standardize processes. Strictly following 5S daily can transform canteens into cleaner, more efficient workspaces.

1. QIMPRO CHAMPIONS LEAGUE
Submitted by: Anshu Verma,
Radhika Agarwal,
Raksha Srivastava
B.Tech, Banasthali University, Rajasthan.
5S College Canteen-kitchen

2. INTRODUCTION TO 5S
5S is a method of creating a self-sustaining culture which
perpetuates a neat, clean, efficient workplace. 5S consists of five
different phases and it was created in Japan. The names of the
phases come from Japanese language and all of them begin with
the letter s.
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3. THE 5Ss :
 Sort (Seiri)
• No unnecessary items at the workplace: “When in
doubt, throw it out!”
 Set in Order/Stabilize (Seiton)
• Anyone can instantly find, take, and return any
needed item:“A place for
everything, and everything in its place”
 Shine (Seiso)
• Deviations become visual by cleaning: “Cleaning =
inspection;
Cleaning with meaning”
 Standardize (Seiketsu)
• Visualize the 5S standards in the workplace:
“Make the best way the
easiest way”

4. SORT
 Main point in this first phase is simply to sort everything. Sort
means that you remove all items from the workplace that are
not needed for current production or transactional operations.
“When in doubt, move it out.”
 Examples of Sort
 Defective or excess unneeded items that accumulate .
 Outdated or broken jigs and dies.
 Worn-out bits.
 Outdated or broken tools or inspection equipment.
 Old rags and other cleaning supplies.
 Outdated posters, signs, notices, and memos.
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5. SET IN ORDER/STABILIZE
 Set in order means that you arrange the items that are
needed in the area and identify them or label them so that
anyone can find them. Target of all this action is to eliminate
pointless searching, improve safety at work and make
working environment better.
“ A place for everything, and everything in its place”.
• It determines and identifies the
location of each item.
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6. SHINE
 Shine emphasizes removing the dirt, grime, and dust from the
work area. This is a program of keeping the work area swept
and clean of debris. A clean work area promotes improved
morale and instils pride in the team members.
 Guidelines for Shine:
 Each work team should establish their own measure of clean.
 Establish a regular schedule for routine and deep cleaning.
 The entire team participates.
 Ensure that every crew has adequate cleaning equipment.
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7. STANDARDIZE
 This stage is destined to create procedures and routines.
Purpose is to take in use and maintain all that, which is created
earlier in sorting, stabilizing and shining. Target is to change
constant methods into standards which employees are
expected to obey.
“Do the right things the right way, every time!”
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• Standardization is used as an
opportunity to standardize normal
work activities and develop work
instructions.

8. SUSTAIN
 Sustainment is usually the most difficult part of 5S. The attitudes
and activities must be institutionalized and repeated until they
become part of the culture and the fabric of everyday work.
 The list below summarizes eight common tools that help
with sustainment.
 If you open it, close it.
 If you turn it on, turn it off.
 If you unlock it, lock it.
 If you move it, put it back.
 If you borrow it, return it.
 If you use it, take care of it.
 If it belongs to someone else, ask permission.
 If you make a mess, clean it up.
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9. BENEFITS OF 5S
• Improves safety
• Promotes flow
• Reduces cost and
searching time
• Improves quality
• Better working
circumstances
• Rising comfort
• Enhances teamwork
• Upgrade productivity
• Reduces inventory
and space
• Rise in organization
image
• Exposes problems
• Tackles waste
• Enhances self
management

10. POOR 5S PRACTICES
•Too often the 5S philosophy is confined to one classroom training session or, at
best, used as a one-time implementation methodology that then dies its own death
due to negligence.
•5S is not a list of action items that has to be reviewed at some interval of time.
Instead, it has to be practiced as a daily activity, which requires concentration,
dedication and devotion for sustaining it. Otherwise it turns out to be poor.
• A proper and step-by-step process has to be followed to make 5S a practice and a
success.

11. Canteens practicing poor 5s methodology can be seen everywhere. They follow a lot of bad
habits in their day to day work such as-
 They do not store their most frequently used items in the most accessible places.
 They do not keep their working area clean which promotes the growth of bacteria.
 They do not store items at proper places which makes the working area look like a
haphazard place.
 They do not follow activities which are up to the expectations of the customer.

12. PROBLEMS DUE TO POOR 5S PRACTICES:
Sort

13.  Multiple and extra utensils and devices are kept in the
cooking area.
 Commonly used items( plates, cutlery, glasses) and infrequently
used ones(special tools) are kept collectively.
 Improper placing of small items(like kitchen clothes, scrubs, bottle
caps).
 No proper maintenance of fridge(fresh and rotten vegetables are
kept together).

14. Set in order/Stabilize

15.  Improper placing of items.
 Inadequate grouping of similar type of items e.g.
Beverages, Sauces and Spices are kept together at one place.
 No labels are provided on items e.g. wrong choice is made between sugar and
salt in hurry.
 Infrequently used items are kept in walkways. e.g. cartons and sacks of food
items make the kitchen congested.
 Unnecessary items are occupying space in the canteens and cooking area. e.g.
parts of cycle and electronic devices, chairs are kept here and there.

16. Shine

17.  Cupboards, racks and drawers are greasy and dirty with no regular
cleaning.
 Counters and sinks are simply cleaned with water and no use of
disinfectant is there.
 Personal hygiene not maintained by cooks and food-handlers(aprons
and gloves are not worn by them).
 Street dogs are roaming and insects are present in the food court.
 Proper dustbins are not used and waste materials are not thrown
into the dustbins.
 Prepared food are not provided suitable covering.

18. Standardize

19.  Cleaning is not done on regular basis.
 Important necessities are not directed and labeled(like water taps
and coffee machines).
 Safety measures are not taken or even if taken then not tested
regularly(like fire extinguishers, alarm bells, first-aid kits).
 Gas stoves and pipelines are not taken care of.
 Traditional methods are involves for cooking leading to
environmental problems(like firewood, coal).

20. Sustain
 Sustainability is a not so easily achievable goal because
planned out procedures and strategies are not followed for
long term.

21. RECOMMENDED IMPROVEMENTS
AND THEIR IMPLEMENTATION
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22.  Red Tag Method is among the best program to follow in the sorting phase.
The removable or somewhere else storable products can be marked with a red
tag .That tag tells for example name of the inspector, date, demand, reason of
the tag, storage place and disposition date. We may even use different colour
tags to differentiate.
 Also one may follow a Quarterly Self Inspection Checklist– Canteen-Kitchen.
 Safety Inspection – Identify issues that can cause harm - a proactive
management strategy that can identify and record circumstances and
conditions (hazards) that may cause harm or create loss.

24.  When putting things back, think about where you use them and how
often you use them.
 Daily items should be stored near the point of use. Consider putting
them on the counter, or most accessible drawers/cabinets.
 Special tools should be grouped with other like-items and put on high
or low shelves. Lighter things are easier to lift on high shelves. Heavier
pots and pans are easier to place below.

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26.  The cupboards and drawers should not be kept dirty.
 Annual wipe down should be done. It is suggested to use a
microfiber cloth and mild cleaner.
 Counters can be cleaned similarly. Disinfectant should be
used to wipe counters and sink daily, especially after
preparing food.
 Once the storage areas are clean and fresh, it is time to
figure out what goes back where.
 Dustbins should be used.
 Gloves and aprons should be worn while cooking and
serving.

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28.  If you are using bins for keeping related items together ( like baking items), you can put
labels on those bins.
 If there is a coffee maker that you does not know how it works, you can post directions
on an index card on the machine or in the box of coffee tools.
 To give directions to the customers you can label locations for the items on the counter
or mark the zones with different sticky note papers.
 Safety measures should also be taken like keeping fire extinguisher, first aid etc.
 You can put some flowers or a plant on the counter which will give your stall an elegant
look.

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30.  The final step is the never ending Sustain.
 Remember, 5S is a continuous and iterative process, so if it does not work at
first, you shouldn’t be disappointed and must continue practicing it.
 Whatever changes you introduce, should be practiced on regular basis and
consistently.

31. 1.We learnt the beneficial 5s methods which help us in transforming a messed up place to a standard one.
2. We learnt how sorting things can save time and make things convenient.
3.The importance of cleaning and maintaining hygiene.
4. We should think twice before planning to eat something from the food court.
5. The way food is prepared and served is more important than the food itself.
6.A proper and step-by-step process has to be followed to make 5S a practice and a success.
7. Cleaning indirectly helps to check or inspect each and every part and place. Hence, it should be a habit.
8.Dedication, commitment, devotion and sincerity are needed in implementation of 5S on daily basis.
9.The 5S's are an acronym for re-organizing an area or workstation so you have what you need (and just what
you need) at the point of use.
LESSONS LEARNT BY OUR TEAM

32. Special Thanks To:
 Agarwal Canteen, Banasthali University.
 Annapurna Canteen, Banasthali University.
 Eat-n-Joy, Banasthali University.
 Fun-n-Frolic, Banasthali University.
Picture Credits:
 Offline- Anshu Verma,Radhika Agarwal & Raksha Srivastava
 Pictures marked by (*) in the Upper right hand corner have been taken from
internet.