This document discusses implementing the 5S methodology in a grocery store. The 5S pillars of Sort, Set in Order, Shine, Standardize, and Sustain are implemented to organize the store and maximize efficiency. Items are sorted based on customer needs and checked every 20 days. Items are arranged systematically based on type to make them easy for customers to find. Cleaning is done daily and deeply every 14 days. Standardization includes storing temperature-sensitive items properly. The processes are sustained through regular checking and adjustments based on customer preferences.

1. 5S IN GROCERY STORE
SORT
SET IN ORDER
SHINE
STANDARDIZE
SUSTAIN
-Harshita Maddi
Priya Changani

2. WHAT IS 5S ?
 It is an effective way to organize a work space for
efficiency and effectiveness by identifying and
storing the items used, maintaining the area and
items, and sustaining the new order. The decision-
making process usually comes from a dialogue
about standardization, which builds understanding
among employees of how they should do the work.
 This involves five pillars : Sort , Set in order , Shine
, Standardize, sustain.

3. Sort :
 This focuses on eliminating unnecessary items from the
workplace that are not needed for current production
operations.
 5S Sorting itself involves five steps: Cleaning , Classifying ,
Ownership , Red Tagging ,Recycling / Reassignment.
Set in order :
 Set In Order focuses on creating efficient and effective storage
methods to arrange items so that they are easy to use and to
label them so that they are easy to find and put away.
 Strategies for effective Set In Order include painting floors,
affixing labels and placards to designate proper storage
locations and methods, outlining work areas and locations, and
installing modular shelving and cabinets.
 There are two important parts to 5S Set In Order - putting
everything in its proper place, and setting up a system so that
everything can be returned to its proper place.

4. Shine :
 Once the clutter that has been clogging the work areas is eliminated
and remaining items are organized, the next step is to thoroughly clean
the work area.
 Daily follow-up cleaning is necessary to sustain this improvement.
 Organizations often establish Shine targets, assignments, methods,
and tools before beginning the shine pillar.
Standardize :
 The tools used in standardizing the 5S procedures are: job cycle
charts, visual cues (e.g., signs, placards, display scoreboards),
scheduling of "five-minute" 5S periods, and check lists. The second
part of Standardize is prevention - preventing accumulation of
unneeded items, preventing procedures from breaking down, and
preventing equipment and materials from getting dirty.
Sustain :
 Sustain is the process of maintaining the complete process of 5S and
checking each part of the process at regular intervals .
 Tools for sustaining 5S include signs and posters, newsletters, pocket
manuals, team and management check-ins, performance reviews, and
department tours. Organizations typically seek to reinforce 5S
messages in multiple formats until it becomes "the way things are
done."

5. IMPLEMENTING OF SORT :
 Items in the grocery store
are sorted according to
needs of the customer .
 This sorting process is
checked once in every 20
days.
 List of items to be kept on
display and to be kept
inside decided based on
survey done on customer’s
choice.

6. BENEFITS OF SORT
 Sorting saves valuable floor space and eliminate
such things as unnecessary items .
 Space, time, money, energy, and other resources
can be managed and used most effectively.
 Improves communication between workers.
 Increases product quality.
 Enhances productivity.
RECOMMENDATION
The list of necessary and unnecessary items are not
red tagged but are remembered by the helpers in
the shop , so there might be a chance of missing an
item and the process takes a longer time so the
method of red tagging should be used.

7. IMPLEMENTATION OF SET IN ORDER
 The items in the grocery store are set
according to kind of item like bakery
items , potato chips, biscuits, spices ,
juices etc.
 All brands of a particular item are kept at
the same place so as to make it easier for
the customer to compare and take the
best for his needs .
 The new items that have been newly
introduced are kept in front so that the
customer’s see the new product and try it
.
 Household products commonly in use are
kept inside e.g. Maggie , rice , oil etc.
 Household items which occupy more
space are kept inside another room e.g.
wheat , rice , pulses etc.

8. BENEFITS OF SET IN ORDER
 It saves a lot of time that would have been wasted
by the shop workers if the items weren’t sorted .
 Saves energy spent in searching for a particular
item.
 Makes it easier for the customer’s to remember
their needs if useful things are kept in front of
them.
 When all items of same kind are at a place it
helps us check which brand is being preferred so
that the quantity of items to be ordered can be
decided accordingly .

9. IMPLEMENTATION OF SHINE
 Complete cleaning is done
once in every 14 days .
 Dusting is done every day in
the morning.
BENEFITS
o Turn the workplace into a clean, bright place
where everyone will enjoy working.
o Helps identify any leaks or any damage in
product due to insect attack .
o Cleaner stores attract customers.
o Frequent cleaning decreases probability of
attack by insects .

10. IMPLEMENTATION OF STANDARDIZE
 Items like curd , juices are stored in the freezer.
 Food items and everyday items are kept separately
.
BENEFITS
oEasy for the customer to choose the items that need to
be bought .
oSeeing everything sorted and standardized it
becomes easy for the customer to remember an item
that he/she has forgotten .

11. IMPLEMENTATION OF SUSTAIN
 The process of sorting is done once in every 20
days .
 Changing of the order of setting the items is done
once the shopkeeper realizes a change in choice of
the customer or once in every two months .
 Complete cleaning is done once in every 14 days .
 Dusting is done every day in the morning.

12. BENEFITS OF SUSTAIN
 By ensuring conditions do not deteriorate to former
state, facilitates implementation of the first three
pillars.

13. PROBLEMS AVOIDED
 Unneeded items don’t pile up .
 It makes it easier to spot maintenance needs such
as an oil leak.
 It improves safety. It eliminates clutter and
confusion.
 Better communication as storage of unneeded
items doesn’t get in the way of communication.
 If sustaining the process is not done then clutter
starts to accumulate over time.
 Slipping and injuries due to puddles of oil and water
are avoided .

14. LESSONS LEARNT
 This methodology teaches us how to improve
efficiency , reduce cost and how to save time .
 Inspite of not knowing about 5S this process is
being implemented intuitively .
 It makes it very convenient for the customer as well
as the shop keeper.
 This teaches us as to how quality engineering is
preached .
 It teaches us how some basic processes can help
increase efficiency to a great extent .