The document discusses the 5S methodology for organizing and maintaining a clean and efficient workplace. 5S stands for Sort, Straighten, Shine, Standardize, and Sustain. The document analyzes the application of 5S principles in a college canteen, noting both good and bad practices. Specifically, it finds that while the canteen effectively implements the first three S's, it struggles with Sustain due to lack of staff. Recommendations are provided to improve practices through additional staff, separate serving counters, checklists, and customer feedback. The overall 5S methodology is presented as an effective tool for lean manufacturing and a clean, orderly workplace.

1. 5S
Presented By :
Prasann Saxena
Priyanka T.S
Rohit Kaul
SIMSREE College

2. WHAT IS 5S
 Japanese Model – Housekeeping Techniques – one of the
effective tools for ‘Lean manufacturing’
 Helps create a better working environment and a
consistently high quality process
 Enhances productivity & safety performance of the
organization
 Reduces significantly square footage of space needed for
carrying out existing operations
 It maintains organization & orderliness which are essential
for a smooth & efficient flow of activities

3. SEIRI
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5S AT WORKPLACE
o Sort: Remove all unnecessary materials and
equipment
o Straighten: Make it obvious where things belong
o Shine: Clean everything, inside and out
o Standardize: Establish policies and procedures to
ensure 5S
o Sustain: Training, daily activities

4. GOOD 5S PRACTICES
College Canteen Fridge
o Follows the first 3 principles of 5s
effectively
o Sort – Unnecessary items are
removed
o Straighten – All items are
arranged in order for easy pick up
& service
o Shine – Good Cleanliness is
maintained to avoid any
contamination or dirt

5. GOOD 5S PRACTICES
Food & ingredients
placed systematically to
improve service efficiency
(Sort & Shine)
Clean cutlery, plates &
glasses maintained in
good order (Sort &
Shine)

6. GOOD 5S PRACTICES IN CANTEEN PREMISES
Segregation of wet & dry
waste (Standardization)
Sign board directing the
students/guests towards
canteen
(Standardization)

7. BAD 5S PRACTICES IN CANTEEN PREMISES
o However the 5th S i.e
‘Sustain’ is difficult to
implement
o Due to lack of adequate
personnel employed in
canteen, maintaining
cleanliness at all times
becomes difficult leading to
unhygienic conditions at
times
o During peak hours, thus, it
becomes difficult to
maintain hygienic conditions. As problem becomes amplified as the
day progresses, it becomes difficult to find a clean place to sit.

8. INNOVATIVE ASPECTS OF GOOD PRACTICES
 Sorting out the food ingredients in an orderly way helps the canteen
staff to finish their batch of supply in a timely way before ordering more,
resulting in less expiring & disposal
 Visual cues (placards, sign boards) for guests & students are an
effective way to attract more customers
 Segregation of wet & dry waste is a highly innovative aspect which can
contribute positively to the environment reducing the amount of
methane released in landfills

9. RECOMMENDATIONS TO IMPROVE 5S PRACTICES
 Employ more personnel in canteen for cleaning & sorting purposes
 Educate them about the need for a good 5S system to improve their
workplace efficiency
 Have separate counters for delivering & receiving orders to avoid
congestion during peak hours (Since there are currently just two counters
which give & take orders simultaneously)
 Involvement of environment personnel in waste handling could provide
opportunities for recycling & thus reducing cost expenses on many items

10. o To standardize (4th S)
effectively, a job check list
needs to be maintained to
keep track of activities
conducted & observations
for the same need to be
recorded
o An entry for getting
customer feedback could
also be included to improve
the quality of canteen
premises & food served
Image source: www.inpaspages.com
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RECOMMENDATIONS TO IMPROVE 5S PRACTICES

11. Lessons learned by team
o Good practical understanding of the need for 5S and how it can
be used for improving process & workplace efficiency
o Problems faced during housekeeping can be solved in a
systematic way if there is a will to resolve it
o Administration & people issues for resolving a problem were
faced, e.g. suggesting more staff recruitment, unwillingness of
staff to maintain checklists, sorting out things in the kitchen
using markers & labels
o Thus there is a need to set an example ourselves rather than
looking to change attitudes of other people