5s PRACTICES OF “FUN N FROLIC

PRESENTED BY:-ALKA AKANKSHA

RIYA JAINSOUMYA SHRIVASTAVA

SEIRI (SORT)INTRODUCTION TO 5S

PRACTICES•Sorting refers to sort the necessary and the

unnecessary items, equipment according to the

requirements in the business.

•KEEP ALL THE NECESSARY ITEMS AT

ONE PLACE –TO AVOID SEARCHING FOR

THEM.

SEITON (ORDERLINESS)

Seiton says that there must be a proper orderliness finding the

proper place for all items, supplies, and equipment so that everyone

can easily identify, find, use and put it away when done.

SEISO (SHINE)

Sorting refers to sort the necessary and the unnecessary items,

equipment according to the requirements in the business.

SEIKETSU

(STANDARDIZE)

It includes maintaining high standards of housekeeping and

workplace organization at all times.

Maintain proper cleanliness and orderliness makes work

standardise.

SHITSUKE

(SUSTAIN)

It is the habit or discipline to maintain the

standards and procedures.

LET US GO TO

EAT SOME FOOD

IN FUN N

FROLIC!

ALSO , LET US

CLICK SOME

PICTURES OF

THE GOOD 5S

PRACTICES FOR

THE QIMPRO

TASK.

YES, AM SURE

THEY MUST

HAVE ADOPTED

5S PRACTICES!

TOPIC:2

BAD 5S PRACTICES

BAD 5S PRACTICES !!

FUN N FROLIC DO NOT

PRACTICE GOOD 5S

PRACTICES!

INTRODUCTION TO

BAD 5S PRACTICES

IN

“FUN N FLORIC”

CANTEEN OF

“BANASTHALI

VIDYAPITH”

SEIRI (SORT)

LOOK AT THIS!

ACCUMULATION OF

UNNECESSARY

ITEMS.

WASTE

SEITON (ORDERLINESS)

NO PROPER

ORDERLINESS IS

MAINTAINED IN THE

CANTEEN

CHAIRS ARE

ALWAYS LYING IN

AN UNORGANISED

MANNER

UNWATED

CONTAINTERS

ARE ALWAYS

FOUND LYING

OUTSIDE THE

CANTEEN,

AFFECTING

THE

ORDERLINESS

OF THE

CANTEEN

SEISO (SHINE)

THE PRIMARY

CONSUMER OF

OUR FOOD ARE

THE FLIES!

NO DUSTBINS!

EVEN THE PEOPLE

WORKING IN THE CANTEEN

ARE USING THIS AREA AS

DUSTBIN!

THE SAME SALT

AND SPOONS ARE

USED IN

PREPARING ANY

FOOD ARTICLE !

LACK OF HYGINE IS

THE MAJOR

PROBLEM IN THE

CANTEEN

OMG!SAME OIL IS USED

FOR FRYING ALL SORTS

OF FOOD ITEMSSO UNHYGENIC!

NO USE OF

GLOOVES!

SEIKETSU

(STANDARDIZE)

DETERIORATED MACHINES in this CANTEEN!

DO WE EAT IN THESE PLATES????

NO PROPER HOUSEKEEPING + NO CLEANLINESS = NO STANDARDISATION

LACK OF MANAGEMENT MAKES A WRONG IMPRESSION

THOUGH THE SEITON PRACTICE IS OFTEN NOT USED, YET THE MAGNITUTE OF THIS PROBLEM IS NOT TOO HIGH. THEY MAINTAIN ORDERLINESS IN CERTAIN ASPECTS. THEY

MAINTAIN

THEIR INVENTORIES UPTO SOME EXTENT IN AN ORDER SUCH THAT IT COULD BE EASILY BE

IDENTIFIED.

THIS PROBLEM OF LACK OF ORDERLINESS CAN BE IDENTIFIED AS A MODERATE PROBLEM

MAGNITUDE OF THE PROBLEM

MAJOR PROBLEM:LACK OF SHINE PRACTICE

EATABLES ARE THE VICTIMS OF UNLIMITED FLIES IN THIS

CANTEEN.

EVEN THE DUSTBINS OF THIS CANTEEN ARE SO DIRTY!

DIRTY

SURROUNDI

NGS,DIRTY

LANES,

STINKING

AREA

•DIRTY DIRTS OF

THE COOK MAKES

THE FOOD

UNHYGIENIC.

•USE OF THE SAME

SPOON FOR

STIRRING EVERY

DISH DECLINES THE

HYGIENE.

•UTENSILS ARE NOT

USED TO PUT THE

FOOD INSTEAD

UNHYGIENIC

PLATFORMS ARE

USED

RECOMMENDATION AND IMPLEMENTATION

SEIRI CAN BE UESD TO REMOVE UNWANTED AND

UNNECESSARY ITEMS , THIS WILL FASTEN THE WORK

SEIRISEITON

RECOMMENDATION

1. SEITON CAN ONLY BE

MAINTAINED BY KEEPING

THINGS ON THE RESPECTIVE

PLACES AFTER THEIR USE

2.USE BASKETS , CONTAINERS

FOR KEEING INDIVIDUAL

ITEMS

USE RAKES FOR

KEEPING

UTENSILS AND

OTHER EDIBLESUSE FINANCIAL RESOURCES AND TRY TO MAINTAIN A

MODULAR KITCHEN TO MAINTAIN THE ORDERLINESS

RECOMMENDATIONS

IMPLIMENTATION

THESE RECOMMENDATIONS CAN ONLY BE

IMPLIMENTED IF :

1. EACH INDIVIDUAL WORKING IN THE

CANTEEN KEEP THE ITEMS USED ON THE

SAME PLACE FROM WHERE HE PICKED

UP.

2. ALSO, IT IS NECESSARY TO USE

FINANCIAL RESOURCES TO UPGRADE

THE STANDARD S IN THE KITCHEN

SEISO

•AVOID USING HANDSDIRECTLY

•USE HEAD COVERS

•STAFF SHOULD MAINTAIN CLEANLINESS IN THE

KITCHEN

STANDARDISE

SHITSUKE

PICK ALL THE PLATES , GLASSES, BOTTLES AND CLEAN THE

.IT IS VITAL FOR THE WAITERS OF THE CANTEENS TO

DEVELOP ALERTNESS

•D

•DONT LEAVE THE PLATES ON THE TABLES FOR

TOO LONG TO AVOID UNNECESSARY FEEDING OF

FLIES ON THE FOOD.

•REMOVE STALE FRUITS, EXPIRED COLD DRINKS

BOTTLES FROM THE REFRIGERATOR.

•FOR IMPLEMENTATIONS TRY TO COVER THE FOOD

ARTICLES

HYGIENE DO MATTERS AT A WORKPLACE TO ATTRACT CUSTOMERS

SORTING MAKES THE WORK EASIER AND CONVINIENT

EVEN THE TECHNOLOGY CAN IMPROVE THE STANDARIZATION IN ANY

ORGANISATION

5 S PRACTICES LEADS TO ENHANCEMENT OF QUALITY SERVICES AND

STAFFS PLAY A MAJOR ROLE.

LESSON LEARN BY

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