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Qcl 14-v3-[5 s]-[nitie]_[chappa kishore]

Introduction:
5 S is workplace organisation method .This came form Japanese words like seiri, seiton , seiso, seiketsu and
shitsuke
Its translation in English is Sort, straighten, shine , standardize and sustain.
Sort:
separate necessary items and the unnecessary items and dispose unnecessary items properly
Set in order:
Arranging all the items in a particular order for easy use and reduce searching time for a particular tool
Shine :
Clean the work place neatly which can be used for inspection also. It makes work flow smooth and easy
Standardize:
write the name of item on paper and stick it to the corresponding place of the item. Maintain High standard of
house keeping and work place all the time
Sustain:
5S is a habit and it’s continuously improve the process
other S’s are safety and security. Work areas should be free from hazardous materials and it should be secure

Bad 5S practises:
SET-Not Removed fruit
salad from the dishes and
plates, sweeping items, jar
from the wash basin, box
and bowl from rice bag SORT-Not keeping the plates in
order and hot box cups on the
hot box plates. Irregular
manner in arranging
vegetables, eggs and white
onions, wooden buckets. No
separation of cooked and non
cooked items
SHINE-Not Cleaning the cutting
area ,buckets,. Not Using plastic
gloves while preparation of mida
and not using protective cloth
while cooking. Not using head
caps , chances of hair may fall in
curries.
STANDARDIZE-No where stickled the
item name on the respective bottles.
No route sheet and flow chart for
items processing of routine
activities. No safety instructions
inside the kitchen
SUSTAIN-improve the process
from time to time.
5S

Quantification of the problems: Time
15%
10%
18%
35%
22%
set Not keeping the
plates in order
Not arranginging
bags,buckets in
systematic order
Irregular
arrangement of
vegetables, eggs,
utensils
Not keeping the
breads in proper
place
Repated use
ingredients in
random manner
18%
53%
3%
26%
sort
Searching
time for
vegetables
Drying of
clothes
Removing
Bucket
Using Steel
mug instead
of plastic
mug
27%
15%43%
15%
Shine Not using head
caps, cheff coat
and pants
No daily cleaning
cleaning of the
floor
Not placing
cover plate on
the vessel
Not cleaning the
cutting place
15 hours Increase in time
for food preparation
(monthly) because of not
following SORT. Above
reasons causing the % of
time occupied in SORT.
21 hours Increase in time time
for food preparation (monthly)
because of not following SET.
Above reasons causing the % of
time occupied in SET.
26 hours Increase in time for food
preparation(monthly) because of
not following SHINE. Above
reasons causing the % of time
occupied in SHINE.

27%
20%33%
20%
Standardize
Not sticking ingredient name on respective ingrdient bottle
No listing of menu , ingredients, cooking temp, temparatur and
time
No preparation instructions,and no review on equipment and
utensils
No record keeping of the quantity of material used daily
45 hours Increase in time time for food
preparation (monthly) because of not following
STANDARDIZE. Above reasons causing the % of
time occupied in STANDARDIZE.
Sustain:
? Because of above problems, approximately 107
hours are wasted for the preparation of food. It
does not add any value.
? Using of 5S technique and continuously
improving above, reduces wastage time
? Effective utilization human recourses be increase
by using this technique
Other benefits:
? Customer responsiveness will increase
? Customer perceived value be more

Cost:
0
5
10
15
20
25
30
35
40
sort set Shine Standardize Sustain
% contribution of wastage amount
% contribution of wastage amount
? Because of not using 5S technique
quality of the food is not good.so many
students are wasting the food material
? overall wastage in the food per month
is 525 kg.
? Total cost of the waste Food material
is 12000 rs approximately
? Because not following SORT ,out of
12000 rs ,it’s contribution of wastage
amount is 15 percent
? Similarly , not following SET ,we are
loosing 10% in total wastage amount .

Recommendations
? Kitchen interior should be made with cupboards
? Remove wooden support for increasing the height of the worker and it’s replaced
by small chair
? Using plastic mugs instead steel jars.
? Workers should wear cheff coat, head cap, gloves at the time of cooking.
? Non cooking items and cooking items should be on different tables
? Vacuum cleaner should be used for cleaning of floor and cutting place
? Kitchen utensils stand should be placed inside the kitchen
? Labelling on the ingredient boxes should be done for reducing searching time
? Preparation of safety instructions, listing menu, reviewing on the equipment ad
utensils should be done from time to time
? Workers should dry their clothes outside of the Mess
? Sensors system should be provided at the water taps for reducing the wastage of
water
? Small Dust bin should be keep near to cooking area
? Book keeping of food ingredients maintained daily.

Lessons learnt:
? How to quantify the general problem in the terms of time and cost
? Advantages of 5S in industry perceptive
? How to identify and separate the problems.
? Implementation of 5S technique in daily life .Better organized by ourselves like
separating the 2nd module text books from 1st module, all books are keeping at the
racks and cupboards in a systematic manner, cleaning of room , writing name of
the name of books in a prescribed format and pasted on each rack. Improving
these methods from time to time.
? Utilization of resources in a effective manner
? Implementation of this technique on “swatchh Bharat” campaign on oct 2
? How to use templates in Mini draw software
? Photography techniques- taken photos related to relevant cause
? How to use bar and pie chart for quantifying the problem

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Qcl 14-v3-[5 s]-[nitie]_[chappa kishore]

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Qcl 14-v3-[5 s]-[nitie]_[chappa kishore]