Presented by
Students of Banasthali University
B.Tech II year
5S practices in
College canteen kitchen
INTRODUCTION TO 5S PRACTICES5s is a workplaceOrganizationmethod, developedin Japan, to reducewaste and optimizeproductivity throughmaintaining anorderly workplace andusing visual cues toachieve moreconsistent operationalresults.
2
The Five Elements of 5S
Systematic Organization- Identifying what items are required and which are not.
Sorting/Segregating for better Visual Placement- Items should be easily retrievable, easy to get, and visual-easy to see.
Self-Discipline/Control-Ensuring that Systematic Organization, Visual Placement & Cleanliness are maintained.
Scrubbing Clean-Keep the area free from debris, dirt, oil, items not needed.
Standardizing Control- Maintain and continually improve the previous improvements.
Junk & Waste
Separating the wanted and unwanted
Repairable
Wanted Items
No Use
Repair
Discard
To next step
SEIRI Sorting/Segregating
Sorting..
Identifying places
to
arrange the things
and
placing them in
proper
order for prompt
usage.
SEITONSEITONSelf Arrangement/arrangingSelf Arrangement/arranging
Implementation of Seiton
Personal Cleanliness
Cleanliness at public places
Hospitality Industry: kitchen cleanliness
SEISOScrubbing clean
to create an orderly workplace that disposes wastes and makes abnormalities immediately visible.
SEIKETSUStandardizeFormalize
procedures and practices to create consistency and continuous improvements in standards.
SHITSUKE
Engage the commitment of your organisation to ensure that everyone sticks to the rules scrupulously and incorporates it into habit.
Separating the wanted and the unwanted
SEIRI
Sorting by utility
Better visual presentation
owing to orderly arrangement
SEITON
A clean kitchen & dining area is the beginning……
SEISO
Use of modern appliances to enhance
cooking..
SEIKETSU
Improved workplace after introduction of 5S
SHITSUKE
Regular implementation of 5S is a must
1. Importance of 5S methodology
Improved visual presentation
Cleanliness and hygiene
2.Obvious precautionary measures should not be ignored while taking care of cleanliness
3.Implementation of 5s practices should not be limited to the interior of the canteen..
Maintenance of good product quality
THANK YOU