qcl-14-v3 5s of fun n frolic canteen banasthali vidyapith riya jain
TRANSCRIPT
SEIRI (SORT)INTRODUCTION TO 5S
PRACTICES•Sorting refers to sort the necessary and the
unnecessary items, equipment according to the
requirements in the business.
•KEEP ALL THE NECESSARY ITEMS AT
ONE PLACE –TO AVOID SEARCHING FOR
THEM.
SEITON (ORDERLINESS)
Seiton says that there must be a proper orderliness finding the
proper place for all items, supplies, and equipment so that everyone
can easily identify, find, use and put it away when done.
SEISO (SHINE)
Sorting refers to sort the necessary and the unnecessary items,
equipment according to the requirements in the business.
SEIKETSU
(STANDARDIZE)
It includes maintaining high standards of housekeeping and
workplace organization at all times.
Maintain proper cleanliness and orderliness makes work
standardise.
SHITSUKE
(SUSTAIN)
It is the habit or discipline to maintain the
standards and procedures.
LET US GO TO
EAT SOME FOOD
IN FUN N
FROLIC!
ALSO , LET US
CLICK SOME
PICTURES OF
THE GOOD 5S
PRACTICES FOR
THE QIMPRO
TASK.
YES, AM SURE
THEY MUST
HAVE ADOPTED
5S PRACTICES!
TOPIC:2
BAD 5S PRACTICES
BAD 5S PRACTICES !!
FUN N FROLIC DO NOT
PRACTICE GOOD 5S
PRACTICES!
INTRODUCTION TO
BAD 5S PRACTICES
IN
“FUN N FLORIC”
CANTEEN OF
“BANASTHALI
VIDYAPITH”
SEIRI (SORT)
LOOK AT THIS!
ACCUMULATION OF
UNNECESSARY
ITEMS.
WASTE
SEITON (ORDERLINESS)
NO PROPER
ORDERLINESS IS
MAINTAINED IN THE
CANTEEN
CHAIRS ARE
ALWAYS LYING IN
AN UNORGANISED
MANNER
UNWATED
CONTAINTERS
ARE ALWAYS
FOUND LYING
OUTSIDE THE
CANTEEN,
AFFECTING
THE
ORDERLINESS
OF THE
CANTEEN
SEISO (SHINE)
THE PRIMARY
CONSUMER OF
OUR FOOD ARE
THE FLIES!
NO DUSTBINS!
EVEN THE PEOPLE
WORKING IN THE CANTEEN
ARE USING THIS AREA AS
DUSTBIN!
THE SAME SALT
AND SPOONS ARE
USED IN
PREPARING ANY
FOOD ARTICLE !
LACK OF HYGINE IS
THE MAJOR
PROBLEM IN THE
CANTEEN
OMG!SAME OIL IS USED
FOR FRYING ALL SORTS
OF FOOD ITEMSSO UNHYGENIC!
NO USE OF
GLOOVES!
SEIKETSU
(STANDARDIZE)
DETERIORATED MACHINES in this CANTEEN!
DO WE EAT IN THESE PLATES????
NO PROPER HOUSEKEEPING + NO CLEANLINESS = NO STANDARDISATION
LACK OF MANAGEMENT MAKES A WRONG IMPRESSION
THOUGH THE SEITON PRACTICE IS OFTEN NOT USED, YET THE MAGNITUTE OF THIS PROBLEM IS NOT TOO HIGH. THEY MAINTAIN ORDERLINESS IN CERTAIN ASPECTS. THEY
MAINTAIN
THEIR INVENTORIES UPTO SOME EXTENT IN AN ORDER SUCH THAT IT COULD BE EASILY BE
IDENTIFIED.
THIS PROBLEM OF LACK OF ORDERLINESS CAN BE IDENTIFIED AS A MODERATE PROBLEM
MAGNITUDE OF THE PROBLEM
MAJOR PROBLEM:LACK OF SHINE PRACTICE
EATABLES ARE THE VICTIMS OF UNLIMITED FLIES IN THIS
CANTEEN.
EVEN THE DUSTBINS OF THIS CANTEEN ARE SO DIRTY!
DIRTY
SURROUNDI
NGS,DIRTY
LANES,
STINKING
AREA
•DIRTY DIRTS OF
THE COOK MAKES
THE FOOD
UNHYGIENIC.
•USE OF THE SAME
SPOON FOR
STIRRING EVERY
DISH DECLINES THE
HYGIENE.
•UTENSILS ARE NOT
USED TO PUT THE
FOOD INSTEAD
UNHYGIENIC
PLATFORMS ARE
USED
RECOMMENDATION AND IMPLEMENTATION
SEIRI CAN BE UESD TO REMOVE UNWANTED AND
UNNECESSARY ITEMS , THIS WILL FASTEN THE WORK
SEIRISEITON
RECOMMENDATION
1. SEITON CAN ONLY BE
MAINTAINED BY KEEPING
THINGS ON THE RESPECTIVE
PLACES AFTER THEIR USE
2.USE BASKETS , CONTAINERS
FOR KEEING INDIVIDUAL
ITEMS
USE RAKES FOR
KEEPING
UTENSILS AND
OTHER EDIBLESUSE FINANCIAL RESOURCES AND TRY TO MAINTAIN A
MODULAR KITCHEN TO MAINTAIN THE ORDERLINESS
RECOMMENDATIONS
IMPLIMENTATION
THESE RECOMMENDATIONS CAN ONLY BE
IMPLIMENTED IF :
1. EACH INDIVIDUAL WORKING IN THE
CANTEEN KEEP THE ITEMS USED ON THE
SAME PLACE FROM WHERE HE PICKED
UP.
2. ALSO, IT IS NECESSARY TO USE
FINANCIAL RESOURCES TO UPGRADE
THE STANDARD S IN THE KITCHEN
SEISO
•AVOID USING HANDSDIRECTLY
•USE HEAD COVERS
•STAFF SHOULD MAINTAIN CLEANLINESS IN THE
KITCHEN
STANDARDISE
SHITSUKE
PICK ALL THE PLATES , GLASSES, BOTTLES AND CLEAN THE
.IT IS VITAL FOR THE WAITERS OF THE CANTEENS TO
DEVELOP ALERTNESS
•D
•DONT LEAVE THE PLATES ON THE TABLES FOR
TOO LONG TO AVOID UNNECESSARY FEEDING OF
FLIES ON THE FOOD.
•REMOVE STALE FRUITS, EXPIRED COLD DRINKS
BOTTLES FROM THE REFRIGERATOR.
•FOR IMPLEMENTATIONS TRY TO COVER THE FOOD
ARTICLES