qcl 14-v3 5s-banasthali university_shubhancee bist
TRANSCRIPT
5S
SUSTAIN(Shitsuke)
SORT(Seiri)
STANDERDIZE(Seiketsu)
SHINE(Seiso)
STRAIGHTEN(Seiton)
A Presentation by:
Shubhancee Bist
Sakshi Kaurav
Gitanjali Srivastava
To sort and systematically
discarditems that are not needed in
theworkplace
1. SORT
The unused item have been sorted out
To clean and inspect theworkplace thoroughly so that there is no dirt on the floor, machines and equipments.
3. SHINE PROBLEM SOLUTION
THE NEGATIVE SIDE…
THE SOLUTIONS…
Regular cleaning of canteens must be done
To maintain a high standard ofworkplace organization bykeeping everything clean andorderly at all times.
4. STANDARDIZE Use of electronic and printed bills instead of hand-written bills
Water filters must be used for clean and safe drinking water
Food items should be well packed. They shouldn’t be left open
Hand gloves can be used for maintaining proper hygiene
Disposals should be used in lieu of steel utensils
Cloth bags instead of plastic bags
Alpha-numeric display
Electronic billing machine
Modern refrigerators with higher efficiency
To train people to practice the 5S system continuously so thatit becomes habitual and ingrainedin the culture of the organization.
5. SUSTAIN
Menus must be maintained and updated time to time.
LESSONS LEARNED
◼ After observing all the eight canteens we concluded that five of the eight canteens didn’t follow all of the 5s methodology.
◼ Most of the college canteens kitchen in India have same problems that they do not follow 5s.
◼ Along with the problems we have mentioned the solutions as well by showing the pictures of canteens that followed 5s.