HOUSEKEEPING �and�5 “S” Process

Learning a common sense approach for building enthusiasm within an organization for improving the work environment and the way work is done.

Housekeeping does not mean only cleanliness, it means much more than only cleanliness

It means cleanliness, tidiness and much more……

Good housekeeping means cleanliness, tidiness and…

Place for every thing

&

Every thing in it’s place

Why good housekeeping?

Good housekeeping

promotes

Quality

Safety

Productivity

Clean

Environment

How does good housekeeping help?

Place for every thing

Inventory of every item

Get rid of unwanted material

Why do we need?

Low inventory means less cost

How does good housekeeping help?

Every thing in it’s place

Identification system in the dept.

Searching time is eliminated

Discipline in the dept.

Improved productivity & high moral

Therefore, the first step towards good housekeeping will be to identify if there is a place for every thing in the work area, and if every thing is in its place.

Are you ready for this exercise?

1st step in housekeeping.doc

An introduction to 5 “S”

5 “S” is a systematic approach to good housekeeping

An introduction to 5 “S”

The concept of good housekeeping has been with Japanese for a very long time. At home and school, children are disciplined to adhere to good housekeeping

Why 5 S is popular?

• Workplace becomes clean and better organised,
• Shopfloor and office operations becomes safer and easier.
• Results are visible.
• Employees are highly motivated.

THANK YOU !!!

Racefin Ong Suco

Local Government Operations Officer

DILG - Aklan

"5S" was invented in Japan, and stands for five (5) Japanese words that start with the letter 'S':

SEIRI (SORT) Tidiness

• Refers to the act of throwing away all unwanted, unnecessary, and unrelated materials in the workplace. 
• People involved in Seiri must not feel sorry about having to throw away things.

SEIRI (SORT) Tidiness

• The idea is to ensure that everything left in the workplace is related to work.
• Even the number of necessary items in the workplace must be kept to its absolute minimum.
• Because of seiri, simplification of tasks, effective use of space, and careful purchase of items follow.

​

• SORT OUT THE ITEMS AND DISCARD THE UNWANTED
• Make a list of all the items in the department.
• The list should include raw material, wip, finished product, tools, tackles, dust bin, facilities like chair, table, bins etc. nothing should be left unlisted.
• Appropriate authority should decide which items can be disposed off and which items need to be kept in the department.
• Items marked for disposal should be disposed off in a safe manner.

SEIRI (SORT) Tidiness

SEITON (SET) Orderliness

• Consists of putting everything in an assigned place so that it can be accessed or retrieved quickly, as well as returned in that same place quickly. 
• If everyone has quick access to an item or materials, work flow becomes efficient, and the worker becomes productive. 

SEITON (SET) Orderliness

• The correct place, position, or holder for every tool, item, or material must be chosen carefully in relation to how the work will be performed and who will use them. 
• Every single item must be allocated its own place for safekeeping, and each location must be labeled for easy identification of what it's for. 

​

SEITON

• PLACE FOR EVERY THING
• After disposing unwanted material, provide appropriate place for every item that has to be kept in the department.
• While providing the place the ergonomic factors and safety aspects have also to be considered.
• Place for movement of men and material should also be provided.
• Place should be distinctly identified and marked.
• Place for display of instructions, posters etc. should also be identified.

SEISO (SHINE) Cleanliness

• Also means “sweeping” and says that 'everyone is a janitor.' 
• Consists of cleaning up the workplace and giving it a 'shine'. 
• Cleaning must be done by everyone in the organization, from operators to managers.

SEISO (SHINE) Cleanliness

• It would be a good idea to have every area of the workplace assigned to a person or group of persons for cleaning.
• No area should be left uncleaned.
• Everyone should see the 'workplace' through the eyes of a visitor - always thinking if it is clean enough to make a good impression.

​

SEISO

• CLEAN THE PLACE THOROUGHLY AND KEEP EVERY THING IN IT’S PLACE.
• Clean every thing including material, floor, containers, walls, windows etc.
• If necessary painting also should be done.
• While painting follow colour codes wherever applicable.
• Insist on regular cleaning at the end of the work

SEIKETSU (STANDARDIZE) Standardization

• more or less translates to 'standardized clean-up'.
• It consists of defining the standards by which personnel must measure and maintain 'cleanliness'. 

SEIKETSU (STANDARDIZE) Standardization

• Its encompasses both personal & environmental cleanliness.
• Personnel must therefore practice 'seiketsu' starting with their personal tidiness.

SEIKETSU (STANDARDIZE) Standardization

• Visual management is an important ingredient of seiketsu. 
• Color-coding and standardized coloration of surroundings are used for easier visual identification of anomalies in the surroundings.

SEIKETSU (STANDARDIZE) Standardization

• Personnel are trained to detect abnormalities using their five senses and to correct such abnormalities immediately.

​

SEIKETSU

• Maintain high standards of housekeeping at workplace at all times.
• Ensure that people keep the items at designated place after it’s use.
• If possible, design the system such that if some thing is missing from the place, it is easily highlighted

SHITSUKE (SUSTAIN) Discipline

• It denotes commitment to maintain orderliness and to practice the first 4 S as a way of life. 
• The emphasis of shitsuke is elimination of bad habits and constant practice of good ones. 

SHITSUKE (SUSTAIN) Discipline

• Once true shitsuke is achieved, personnel voluntarily observe cleanliness and orderliness at all times, without having to be reminded by management.

​

SHITSUKE

• Train people to follow good housekeeping discipline.
• Train people in 5 S, housekeeping etc.
• Lead by example.
• Maintain discipline in every aspect

What is 5 “S”

5 S

Management’s commitment

Management’s involvement

Participation by all

Supported

By all

Self sustaining

The sixth “S”?

• “SAFETY” is sometimes added
• Adding it, is unneccesary, since following the 5 “S” will result in a “safe environment”

​

• SAEAMAT NGA ABU!!

Thank you

Role of top management in 5 “S” implementation

• Play the role of mentor
• Initiate the 5S programme
• Provide resources
• Appreciate the efforts

Role of middle and line management in 5 “S” implantation

• Play the role of facilitator
• Take initiative in his area of work
• Train the people in 5S
• Give the feedback

Role of employees in 5 “S” implementation

• Participate actively.
• Give suggestions.
• Respect the opinion of others.
• Be a good team player, and
• Maintain discipline

SALAMAT PO!