5-S SYSTEM OF

HOUSEKEEPING
 Introduction and Objectives

This is a presentation about housekeeping.

At the end of the session, the participants
Will learn:

 The importance of good housekeeping

 What its elements are
 How to start and maintain a housekeeping
system
 Why Housekeeping Matters (1)
 The work environment has very strong
psychological effect n everyone. A clean
and orderly environment leads to high
quality work. The reverse is also true.

Unnecessary clutter uses up valuable space

and has a hidden cost.

 Disorganized things are more difficult and

time-consuming to find.
Why Housekeeping Matters (2)

A clean and orderly work environment

promotes safety. A dirty and disorganized
one creates hazards.

Cleaning is also a form of checking or

inspection of equipment. Defects and
potential failures will be detected early,
before serious damage occurs.
 Why Housekeeping Matters (3)

 Good housekeeping is essential to sanitation

and preventing product contamination.
especially vital to food processing and
serving, semiconductors, medicines, and
other contamination-sensitive operations.

Good housekeeping protects property from

theft and damage. Assets properly stored
and labeled are more difficult to steal.
Why Housekeeping Matters (4)
 Participative housekeeping, which involves
everyone in the workplace, helps develop team
spirit and cooperation.

The self-discipline developed by systematic

housekeeping is essential for the sustained,
persistent effort required to institutionalized TQM
in the organizational culture.

 Good housekeeping gives a minimum 20%

improvement in productivity.
The 5-S Elements in Summary

 Seiri(Sort or Separate)
 Seiton (Systematic Arrangement)
 Seiso (Sweep or Sanitize)
 Seiketsu (Standardize)
 Shitsuke (Self-discipline)
The 5-S Elements (1)

 Seiri (Sort or Separate) – Before cleaning,

it is necessary to separate the useful from
the useless and to dispose of the latter.
useless things take up valuable space and
distract attention from those that are
important.
The 5-S Elements (2)

 Seiton (Systematic Arrangement) – Those

things that are necessary should be arranged
in a way that makes identification, location,
and access easy and convenient. Example:
the Decimal Classification System, the
card catalogue,and the shelf labels in a
library help make finding a particular book
easy.
The 5-S Elements (3)

 Seiso (Sweep or Sanitize) – One’s work

station and surroundings should be regularly
cleaned. Dirt and clutter should not be
allowed to accumulate. Spend 5 to 10
minutes each day in cleaning. Important:
Cleaning one’s work space is one’s own
responsibility, not the janitor’s!
The 5-S Elements (4)

 Seiketsu (Standardize) – People have a

tendency to forget or fail to do their
housekeeping consistently if there are no
written guides or standards. It is important
to set clear, documented standards on what
“clean” and “orderly” mean in specific
areas. Checklists and specifically-defined
conditions are very useful.
The 5-S Elements (5)

 Shitsuke (Self-discipline) – Everyone

should internalize the value of cleanliness
and orderliness, and practice good
housekeeping all the time, even when the
superior is not present. Following the
housekeeping standards should become a
way of life.
Getting Started (1)

 Organize a cross-functional 5-S Committee

(composed of people from various functions
and levels, including the rank-and-file) to
oversee the planning and implementation of
5-S. A senior manager should be a member.

Set a target date for a “Clean-up Day.” On

this day, everyone (no exceptions) will help
clean up and arrange the workplace.
Getting Started (2)

 Prepare a communication plan to inform

everyone about 5-S. Emphasize that
housekeeping is everyone’s responsibility
not just the janitor’s.

 Photographs or videotape the current situa-

tion, particularly the dirty and disorderly
areas. This is to document the baseline, and
not to criticize or blame anyone.
Getting Started (3)

 Define through committee consensus what a

“clean” and “orderly” situation is in each
area. Set standards for records retention and
storage. Consult the employees in the areas
affected. Document these standards and
disseminate to the people concerned.

 Prepare a checklist based on the above

standards and put a scoring system.
Getting Started (4)
 Prepare the logistics for the Clean-up Day.
Everyone does seire, seiton, and seiso.

 At regular intervals (e.g., monthly) after the

Clean-up Day, the committee members will
inspect the various work areas and score
them using the checklist (the 5-S audit).

 Record and analyze the scores of each area

over time.
Getting Started (5)

 Give areas that consistently score high some

form of recognition and publicize them as
models.

 Give coaching and other forms of assistance

to areas that have erratic or consistently low
housekeeping audit scores.
Getting Started (6)

 Take photographs or videotapes of the same

areas after thorough housekeeping. Display
prominently both “before” and “after”
photos in a bulletin board. Use for training.

 Continuously solicit ideas from everyone on

improving housekeeping, e.g., on removing
root causes of dirt accumulation, systematic
arrangement, training new employees, etc.
Getting Started (7)
 Give recognition to contributions of all such
ideas.

 Ensure that 5-S Housekeeping is integrated

into the orientation program for new
employees.

 Make consistent housekeeping a factor in

managerial and supervisory performance
appraisals.
 Red, White, & Yellow Tag
Campaign (1)

 Organize a “Red, White, and Yellow Tag”

Campaign. These tags are rectangular
pieces of red, white, and yellow cartolina or
cardboard, and are used to make housekeeping
improvement targets visible.

 A red tag is issued to distinguish between things

needed and not needed. Items or objects
suspected to be unneeded are marked with a red
tag, which indicates an agreed expiry period.
Red, White, & Yellow Tag
Campaign (2)
If anyone will need it later, he/she simply signs
on the tag and indicates the need. If no one has
signed by the expiry date, it is disposed.

 A white tag is put on equipment or facilities to

indicate problems that can be resolved by
operators.

 A yellow tag is put on equipment or facilities to

indicate problems that can be resolved by
maintenance personnel.
Red, White, & Yellow Tag
Campaign (3)
Tips for White and Yellow Tag Campaign

 Tag anything that cannot be understood.

 Tag anything that is wasteful.
 Tag anything that makes it difficult to see what
is going on.
 Tag anything that is malfunctioning.
 Tag hidden or difficult-to-see gauges or dials.
 Tag anything that is loose.
 Tag cracked housing or sources of leaks.
 Tag loose nuts or bolts.
Workshop Questions (1)
What have been our housekeeping successes?
What factors have contributed to them?
 What have been our housekeeping
deficiencies? What factors have
contributed to them?
 What standards of housekeeping should
we adopt in the following areas:
- Offices - Toilets
- Conference Room - Canteen
- Production/operations - Laboratory
- Warehouse/storeroom - Motorpool/garage
- Locker rooms - Parking Area
- Yard/open spaces - Lobby
Workshop Questions (2)

 What housekeeping goals should we set?

How can we achieve these goals?

 Example: Our goal is to achieve an average

housekeeping audit rating of _____% at the
________ area from ______ to _______, 200_.
Workshop Questions (3)

ACTION PLAN:
ACTION PERSON(S) TARGET
No. STEPS RESPONSIBLE DATE