Implication of 5S in canteen kitchen

Introduction to 5SINTRODUCTION

Seiri Seiton Seiso

Seiketsu Shitsuke

5S is the name of a workplace organization method discovered by Hisoyuki hirana that

uses a list of five Japanese words.

Seiri (Sort) Remove all items not needed for current production operations.

Seiton (Straighten) Arranging and labeling the items for easy use.

Seiso(Shine) Keep everything, everyday, swept and clean.

Seiketsu (Standardize) Integrates sort, straighten and shine into a unified whole.

Shitsuke (Sustain) Making a habit of properly maintaining correct procedures.

Poor Practices

1. Keeping of waste cartons, containers and other unnecessary items.

2. Occupation of space by vegetable waste , burnt, broken utensils and

expired items.

#Problem

Time waste in search of right thing at right time.

#Magnitude of the Problem

Congested place due to unwanted items which lead to chaos

situations.

Heap of unused items attracts pests and insects.

3. Unorganized firewood, utensils etc

4. Unlabeled containers and food items.

#Problem

Working speed get lower.

Wastage of time and energy in search of items.

Inconvenience to the worker while working.

#Magnitude of the Problem

5. Disorganization when preparation material are

kept at far distance

#Problem

6. Items are bought in bulk example sauce etc. which are not even used frequently.

Wastage of items and money by buying items in bulk when it remain unused.

Worker will not have clear idea which item has finished and which is not due

to disorganization.#Magnitude of the Problem

7. Unclean stoves and area around it.

8. Keeping dirty utensils around foodpreparation area.

#Problem

9. Open drainage system

Hazardous to health and hygiene to both worker as well as customer.

Attracts flies and insects.

#Magnitude of the Problem

10. Using of old cooking methods example ‘chulha’ etc.

11. Keeping of offseason food items in not so favorable conditions

#Problem

Old cooking methods leads to

environment degradation.

Storing and using of offseason food item make them unhealthy

relatively.#Magnitude of the Problem

12. Improper inspection and lack of management.

13. It is usually seen unused perishable items contaminate newly purchased perishable items.

#Problem

Decrement in productivity due to loose inspection.

Sort, Straighten and Shine not remain maintain due to lack of discipline.

Loss of money due to contamination of food items.

#Magnitude of the Problem

Recommendations

One should throw unnecessary items and keep essential items so that time, money, energy, space and other resources can be saved.

• Items should be kept in order ,labeled and within reach to the workers.

• Only needed amount of items should be kept outside and rest inside the store house.

• Items should be placed at assigned position to maintain order.

• The quality of food is enhanced when cleanliness is focused in kitchen.

• Workers should be well trained about their duties and hygienic conditions before giving their jobs.

• Kitchen caps and gloves should be provided at the work place.• Inspection of nails , dirty clothes should be

done.

• Unhealthy worker should not be allowed to work.

• Cooks and workers should be trained to handle modern equipment.

• Modern equipment should be included chimneys, microwave ovens, cylinders etc.

• In case of disfunctioning e.g. machines ,workers should know how to

handle it.

• The incharge should regularly check out and interact with cook and workers.

• The workers should be given positive reinforcement when working properly.

• Workers should always know whom to address i.e. their should be unity of command.

Team Learning

xt here

• We have learnt importance of 5S. We should keep necessary items in order, labeled and clean. We need to sustain by discipline.

• We not only can use 5S in organizations but also can apply in our daily lives even in small things such as study table etc.

We got to know that all the 5S are interdependent on each other. Process can not work effectively in the absence of even a single “S” .

We found the lack of ‘5S methodology’ awareness among workers as well as the head of canteen kitchen.

We found the presence of 5S throughout the making of ‘5S challenge of Qimpro’.Sort: collecting the useful information and keeping out irrelevant information.Straighten: making of rough copy sketch of slides in order.Shine: finally , making of slides in actual format nicely and cleanly ( error free).Standardize: integration the presence of all above three ‘S’Sustain: maintenance of all above four ‘S’ by the coordinator.

Created byAnu VashisthPriyanka BhatiDivya Gupta(Banasthali University)

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