IMPLEMENTATION OF 5S IN HOSTEL MESS

SUBMITTED TO:Dr. G. S. DANGAYACH

SUBMITTED BY:PRABHAT KUMAR YOGESH KUMAR VINOD KUMAR GAUTAM

WHAT IS 5S?

Developed by the Japanese

Housekeeping System
Helps to Achieve High Levels of Quality, Safety,and Productivity

Principles of 5S

LIST OF WORKING AREAS IN HOSTLE MESS

1.Dining Areas 2.Kitchen 3.Sink 4.Store 5.Office

Seiri (Sort)

Keep only necessary items. Throw away all rubbish and unrelated materials in the workplace. Remove all unused items reserving space for appliances we use most.

Necessary items sorted out in different areas are: 1.Dining Areas Table, Chair , Food Counter, Water Jug, Fans, Salt Shaker Etc.

Sorting(continued)
2. Kitchen Plates , Spoons , Cookwares of Different Sizes , Pressure Cook er, Fish Slice, Funnel,knife, Ladle, Peel ,Potato Peeler, Potao M esher,rolling Pin, Spoon, Fring Pan, Deep Kadhai, LPG Cylinder s, Gas Pipes, Electric Boi- ler, Kettle,lids, Stoves,tawa. 3.Sink Dustbin, Sink ,Table ,Dish, Washer, Stove, Cylinder ,Counter . 4.Store Scales With Weight, Many Containers With Items, Different Foo d Item Like Onion, Potato, Flour, Rice, Spices,Suger, Salt,vegat ables and oth- er Perishible Items, Spoons,plates,tumbler ,Bo wls,Cups etc 5.Office Table, Chair, File, Paper ,Glass, Almirah, Table Cloth, Stamp, Calculator, Dustbin, Bucket, Electric Heater, Container, duster , Water Cooler.

Seiton(Arrangement)

Keep things in its assigned place. Keep similar type of items at one place (Grouping). Ensure that things are ready to use when needed. Clearly indicate the place for each item such as Plates,spoons,knifes,Pans,Kettles,Vegatables,dusb ins,buc- ket,food items, dish washer, etc. Straightening the flow path i.e; items should be kept close to where it will be used. Arranging items in order of their frequent uses ,keep Dishes ,food items closer to working areas and Gas cylinder , gas pipes which are not in use are kept farther.

Seiso (Spic & Span Clean)

Maintaining cleanliness should be part of the daily work. Sweeping the floors. Cleaning the work area including all items. Keep the areas free of trashes and dusts. Cleaning and sanitizing equipments,dishes and surfaces that come in to direct contact with food. Provide Wiping Clothes in every work area. Keep Storage and working areas dry . After cooking leave the pile of dishes in the sink and wash them later to minimise downtime. Wash water filters regularly.

Seiketsu (Standardise)

Generate a maintenance system for the first three S. Keep regular care of raw materials and food items inside storage. Provide doors in dinning areas to keep it free from dust and Trashes. Provide tiles on kitchen walls which are easier to clean. Use of non-stick frying pans which do not require much oil. Provide proper Vantilation in Cooking room. Load a dishwasher in proper way so that the most dishes can be loaded and cleaned correctly.

Seiketsu (Continued)
Finalize

checkpoints for measuring storage, cleaning points . Decide a frequency for measuring storage and cleaning points. Provide extra care on perishable items. Provide transperency on closed shelves.

Shitsuke (Sustain/ Discipline)

Follow

the proceeding 4S. Maintain focus on the new way and do not allow a gradual decline back to the old ways. When an issue arises such as a suggested improvement, a new way of working, a new output requirement, review the first 4 S's and make changes as appropriate.

After 5S in Dinning and kitchen

After 5S in Sink and Store

CONCLUSION
The teamwork and discipline built through 5S improve worker-to-worker and worker-toStudent relationships. When people see that what they do to make a difference, and when they see that they have eliminated wasteful practices, their pride grows. This is perhaps the greatest benefit of 5S.

THANK YOU