Presented by Chappa kishore chetan balsao patil

vaibhav sutrave

Introduction:

5 S is workplace organisation method .This came form Japanese words like seiri, seiton , seiso, seiketsu and shitsuke

Its translation in English is Sort, straighten, shine , standardize and sustain.

Sort:

separate necessary items and the unnecessary items and dispose unnecessary items properly

Set in order:

Arranging all the items in a particular order for easy use and reduce searching time for a particular tool

Shine :

Clean the work place neatly which can be used for inspection also. It makes work flow smooth and easy

Standardize:

write the name of item on paper and stick it to the corresponding place of the item. Maintain High standard of house keeping and work place all the time

Sustain:

5S is a habit and it’s continuously improve the process

other S’s are safety and security. Work areas should be free from hazardous materials and it should be secure

Bad 5S practises:

SET-Not Removed fruit salad from the dishes and

plates, sweeping items, jar from the wash basin, box

and bowl from rice bag SORT-Not keeping the plates in order and hot box cups on the

hot box plates. Irregular manner in arranging

vegetables, eggs and white onions, wooden buckets. No

separation of cooked and non cooked items

SHINE-Not Cleaning the cutting area ,buckets,. Not Using plastic gloves while preparation of mida

and not using protective cloth while cooking. Not using head

caps , chances of hair may fall in curries.

STANDARDIZE-No where stickled the item name on the respective bottles.

No route sheet and flow chart for items processing of routine

activities. No safety instructions inside the kitchen

SUSTAIN-improve the process from time to time.

5S

Set -

Shine -

Sort -

Standardize -

Quantification of the problems: Time

15%

10%

18%35%

22%

set Not keeping the plates in order

Not arranginging bags,buckets in systematic order

Irregular ar-rangement of vegetables, eggs, utensils

Not keeping the breads in proper place

Repated use in-gredients in random manner

Mixing of cooked and noncooked items

18%

53%

3%

26%

sort

Searching time for vegetables

Drying of clothes

Removing Bucket

Using Steel mug instead of plastic mug

27%

15%43%

15%

ShineNot using head caps, cheff coat and pants

No daily cleaning cleaning of the floor

Not placing cover plate on the ves-sel

Not cleaning the cutting place

15 hours Increase in time for food preparation (monthly) because of not following SORT. Above reasons causing the % of time occupied in SORT.

21 hours Increase in time time for food preparation (monthly) because of not following SET. Above reasons causing the % of time occupied in SET.

26 hours Increase in time for food preparation(monthly) because of not following SHINE. Above reasons causing the % of time occupied in SHINE.

27%

20%33%

20%

Standardize

Not sticking ingredient name on respective ingrdient bottleNo listing of menu , ingredients, cooking temp, temparatur and timeNo preparation instructions,and no review on equipment and utensilsNo record keeping of the quantity of material used daily

45 hours Increase in time time for food preparation (monthly) because of not following STANDARDIZE. Above reasons causing the % of time occupied in STANDARDIZE.

Sustain:• Because of above problems, approximately 107

hours are wasted for the preparation of food. It does not add any value.

• Using of 5S technique and continuously improving above, reduces wastage time

• Effective utilization human recourses be increase by using this technique

Other benefits:• Customer responsiveness will increase• Customer perceived value be more

Cost:

sort set Shine Standardize Sustain0

5

10

15

20

25

30

35

40

% contribution of wastage amount

% contribution of wastage amount

• Because of not using 5S technique quality of the food is not good.so many students are wasting the food material

• overall wastage in the food per month is 525 kg.

• Total cost of the waste Food material is 12000 rs approximately

• Because not following SORT ,out of 12000 rs ,it’s contribution of wastage amount is 15 percent

• Similarly , not following SET ,we are

loosing 10% in total wastage amount .

Recommendations

• Kitchen interior should be made with cupboards• Remove wooden support for increasing the height of the worker and it’s replaced

by small chair• Using plastic mugs instead steel jars. • Workers should wear cheff coat, head cap, gloves at the time of cooking.• Non cooking items and cooking items should be on different tables• Vacuum cleaner should be used for cleaning of floor and cutting place• Kitchen utensils stand should be placed inside the kitchen• Labelling on the ingredient boxes should be done for reducing searching time• Preparation of safety instructions, listing menu, reviewing on the equipment ad

utensils should be done from time to time• Workers should dry their clothes outside of the Mess • Sensors system should be provided at the water taps for reducing the wastage of

water• Small Dust bin should be keep near to cooking area• Book keeping of food ingredients maintained daily.

Lessons learnt:

• How to quantify the general problem in the terms of time and cost• Advantages of 5S in industry perceptive • How to identify and separate the problems.• Implementation of 5S technique in daily life .Better organized by ourselves like

separating the 2nd module text books from 1st module, all books are keeping at the racks and cupboards in a systematic manner, cleaning of room , writing name of the name of books in a prescribed format and pasted on each rack. Improving these methods from time to time.

• Utilization of resources in a effective manner• Implementation of this technique on “swatchh Bharat” campaign on oct 2• How to use templates in Mini draw software• Photography techniques- taken photos related to relevant cause• How to use bar and pie chart for quantifying the problem