Applying the «5S» Operational Effectiveness System to Food Safety
This article discusses a system that can be impactful to food safety and quality programs and benefit operational efficiency.
This system is denoted by the number of steps and the letter S. In 5S, each step header begins with a Japanese word that starts with the letter «S».
- 1S: Seiri, «Sort»—Get rid of excess materials
- 2S: Seiton, «Set in Order»—Everything has a home location and is labeled
- 3S: Seiso,«Sweep/Shine»—Clean and return all items to the original or best condition
- 4S: Seiketsu, «Standardize»—Create best practices throughout the facility
- 5S: Shitsuke, «Sustain»—Maintain new practices and ensure that the «old way» does not return.
The 5S system can be summarized with a simple adage: Everything has a place, and everything is in its place. The 5S system has many benefits, including:
- Process and product efficiencies, less downtime, and decreased waste
- Decreased storage and inventory
- Increase in safety and decrease in injuries
- Increase in morale and job satisfaction, with employees feeling empowered
- Positive impression to customers, suppliers, and visitors when they tour your facility.