Assignment 1. Review the five Ss. Identify an area in your workplace or in your
ID: 413604 • Letter: A
Question
Assignment
1. Review the five Ss. Identify an area in your workplace or in your home. Apply the five Ss. What changes did you make? What results do you see or do you anticipate? How does applying the five Ss to this particular area increase production and decrease waste?
2. Describe a situation at your workplace or in your home where you would use visual management to organize and to improve a work or storage area or a process? How would you tell if a step or an item is out of place? How does such organization improve the process and eliminate waste?
Explanation / Answer
1. five Ss: The five Ss is a total quality management tool of japanese organizations.It is also called as five Ss of housekeeping.It is a tool of lean deployment.They are designed for better quality work environment both physically and mentally.The 5Ss are:
1) Sort (Seiri): It means the things needed to be seperated.The usefull things of working should be sepertaed from those of not usefull.It helps for early or timely identification of things when required at work.
2) Set in order (Seiton): It means the things needed for a job should be set in order in a logical manner of a job.it should remove excess transportation or movement while job is in progress.
3)Shine or sweeping (Seiso):It means cleanliness .The work area or euipment should be tidy or in ideal state. So, that when the process is done the euipments will record the measurement of process rather the environmental changes.Better clean work environmnet leads for better mental concentration on job.
4)Standardize ( Seiketsu): It means a best method of performing a job or a definite place for everything.It is implemented inorder to avoid confusion.
5) Sustain(Shitsuke):It means disciplne maintainance: It is done through proper and regular checking .
For example if you take the kitchen room in our home we can apply 5S to it. All the differerent ingridents of kitchen room should be storted according to their process of cooking.They needed to be stored in labelled containers and again be placed of their usage in respective shelevs to avoid confusion at the time of cooking.The proper mainatanace of cooking items reduces cooking cost . The containers should be cleaned regularly on order to avoid the bacteria affects the cooking materials.