ORGANISATION (SEIRI) * Decide What You Need. * Remove Unnecessary Clutter. * All Tools, Gauges, Materials, Classified And Then Stored. * Remove Items Which Are Broken, Unusable Or Only Occasionally Used. Red Tag Technique * Give Staff Red Labels. * Ask Staff To Go Through Every Item In The Work Place. * Ask If Needed & Those That Are Needed, In What Quantity. * Not Needed – Red Tag It. * Store In The Red Tag Area. For Wavering Items * Place The Suspected Items In The Red Tag Area For One Week. * Allow The Staff To Reevaluate The Needed Items. * At The End Of Week Those Who Need Items Should Be Returned.
ORDERLINESS (SEITON) * Once you have eliminated all the unneeded items. * Now turn to the left over items. * Organise layout of tools and equipment. * Designated locations. * Use tapes and labels. * Ensure everything is available as it is needed and at the “point of use”. Workplace checkpoints:- * Positions of aisles and storage places clearly marked? * Tools classified and stored by frequency of use? * Pallets stacked correctly? * Safety equipment easily accessible? * Floors in good condition?
SEISO (CLEAN/SHINE) * Create a spotless workplace. * Identify and eliminate causes of dirt and grime – remove the need to clean. * Sweep, dust, polish and paint. * Divide areas into zones. * Define responsibilities for cleaning. * Tools and equipment must be owned by an individual. * Focus on removing the need to clean.
SEIKETSU (STANDARDISE) * Generate a maintenance system for the first three. * Develop procedures, schedules, practices. * Continue to assess the use and disposal of items. * Regularly audit using checklists and measures of housekeeping. * Real challenge is to keep it clean.
SHITSUKE (SUSTAIN/DISCIPLINE) * Means inoculate courtesy & good habits * Driving force behind all 5S * Deming’s point number 1: Constancy of purpose * Make it a way of life * Part of health and safety * Involve the whole workforce * Develop and keep good habits