Display good 5S practices in our College canteen-kitchen Team Members- Sandeep Majumder, Sweta Suporna, Apeksha Wankhede

2. Seiri(Sort)
Seiton(Straighten)
Seiso(Shine)
Seiketsu(Standardize)
Shitsuke(Sustain)
5S (methodology) Phases

3. 5S (methodology)
 Remove unnecessary items and dispose them properly
 Reduce chance of being disturbed with unnecessary items
 Remove all parts not in use
 Segregate unwanted material from the workplace
 Arrange all necessary items so they can be easily selected for use
 Make it easy to find and pick up necessary items
 Prevent loss and waste of time
 Clean your workplace completely
 Prevent machinery and equipment deterioration
 Keep workplace safe and easy to work
 Maintain high standards of housekeeping and workplace organization at all times
 Prominently display a picture or diagram showing the proper layout of the workspace
 To keep in working order
 Perform regular audits

4. (SEIRI)

5. (SEITON)

6. (SEISO)

7. (Seiketu)

8. (Shitsuke)

9. Additional Ss
 Safety
 Security
 satisfaction
 fixed assets
Material
human capital
brand equity
intellectual property
information technology
assets-in-transit
7S Identifies and addresses risks to key business categories, i.e.