Presented by:Tanya Rathore Swati Suman

(BANASTHALI UNIVERSITY)

“Efficiency is doing things right , effectiveness is doing the right things.” - Peter Drucker

Remove unnecessary items and dispose off them properly.

Consequences:1. The wanted is hard to find , when

required.

2. More space is demanded.

3. Maintenance cost of the equipments increases.

4. Misidentification causes errors in operation.

Arrange all necessary items in order so they can be easily picked for use.

Consequences:1. Visual control is not possible.

2. Failure to achieve target.

3. Things are seldom available when needed.

4. Items get lost.

Clean your workplace completely.

Consequences:1. Performance of machines

deteriorates.

2. Dirty place is unpleasant and hazardous to health.

3. People working at dirty areas are generally found to have low desire to excel and their motivation level is low.

Maintain high standards of house keeping and workplace organization at all times.

Consequences:1. Dual standards yield multiple

results.

2. Multiple results lead to conflicts and confusions.

3. Rework increases.

4. Rework increases the basic cost of the finished product without any value addition.

To keep in working order.Also translates as “do without being told”.

Consequences:1. Laid down targets will not be

achieved.

2. The number of defects will increase.

3. The cost will increase.

4. Hygienic surroundings will not be maintained.

5 S audit checklistArea: College Canteen Date :07/08/2014

S' Goal IndicatorScore (1-5)

SO

RT

Remove unused

items. Sort needed

items used by

frequency.

1 Documents are available and accurate. Unused documents are removed from work area. 3

2 RAW, WIP and FINISHED products in storage area is listed and categorised as daily, weekly or monthly. Scrap or obsolete products are removed from the work area

2

3 Cutting tools, Hand tools, Utensils and supplies are listed and categorised as daily, weekly or monthly.

2

4 Containers, tables, cabinets are sorted by use and located accordingly. Unused items are removed from work area.

3

SR

AIG

HT

EN

Make a Place for

Everything. Put

Everything into its Place.

1 Documents are easily accessible and simple to use & understand3

2 RAW, WIP and FINISHED products in storage area are CLEARLY LABELLED and well ORGANISED based on use for easy access & return 1

3 Cutting tools, Hand tools, Utensils and supplies are CLEARLY LABELLED and well ORGANISED based on use for easy access & return 1

4 VISUAL METHODS such as colour coding, foam cut-out or lines on floor reveals presence or absence of items.

1

SH

INE

Clean, Organise, Inspect

1 RAW, WIP and FINISHED products and containers are clean, well packed and presentable to the next operation.

12 Cutting tools, Hand tools, Utensils and supplies are CLEAN and LOCATED in their

DESIGNATED locations1

3 Floors, Walls, Cabinets, Gas stoves & burners, tables, chairs are cleaned regularly.1

4 Gas stove, burners & other equipments are in GOOD conditions. 2

5 S audit checklistArea: College Canteen Date: 07/08/2014

S' Goal IndicatorScore (1-5)

ST

AN

DA

RD

IZE

Set Discipline for SORT,

STRAIGHTEN & SHINE

1 TAGS, Checklists and Schedules are available to regularly monitor and encourage SORT, STRAIGHTEN & SHINE.

1

2 SORT, STRAIGHTEN & SHINE methods and schedules are clearly UNDERSTOOD & PRACTICE regularly.

1

3 A standardize continuous improvement method exists to improve work area and to clearly understood by all team members.

1

4 Each team member has ACCOUNTABILITY & AUTHORITY for SORT, STRAIGHTEN & SHINE efforts in one or more area. 2

Total-34/100

SU

ST

AIN

Sustain good habits &

enthusiasm

1 Work area management is regularly practiced by SORT/STRAIGHTEN/SHINE & STANDARDIZE according to established rules.

2

2 Team members are enthusiast about SORT/STRAIGHTEN/SHINE & STANDARDIZE activities and about continuous improvement of work area.

2

3 Team members are disciplined on their improvement tasks in a timely manner.3

4 Training & Good communication ensure that team members are able to meet goals1

•A place for every thing and everything in it’s place.• Supervising activities of workers .•Awareness about 5 ‘s’

methodology among team members through posters ,slogans etc.

1. Simple but consistent efforts like adopting 5’S’ methodology may lead to great amount of ease in daily life.

2. With these ease, our mental and intellectual health also improves.

3. 5’S’ in canteen kitchen have significant improvement in overall health hygiene.

4. The concept can be replicated in any area/part of life, viz our rooms, wardrobe, bookshelves etc.