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