Starting from the human philosophy, center of all developments, the 5S practice model is applied at Taky Food as a foundation to apply the quality management system successfully. 5S model helps to create a clean and convenient environment, facilitating the application of quality management system, bringing trust to customers.
I - What is 5s?
5S is the first letter of the Japanese words "SEIRI", "SEITON", "SEISO", SEIKETSU" and "SHITSUKE", translated into Vietnamese as "SÀNG LỌC-Sort","SẮP XẾP-Shine","SẠCH SẼ-Sei in order", "SĂN SÓC-Standardizde", "SẴN SÀNG-Sustain". From the meaning of words starting with 5 S letters, the general principles of 5S practice are understood as follows:
- SEIRI (Sort): is screening unnecessary items in the workplace and discarding them.
- SEITON (Shine): Arrange everything neatly, in a certain order, convenient to use
- SEISO (Sei in order): is cleaning workplace so that there is no more rubbish or dust in the workplace (including on floors, machines and equipments).
- SEIKETSU (Standardize): keeping the workplace clean, convenient and productive by continuously performing Seiri, Seiton, Seiso.
- SHITSUKE (Sustain): Create a routine, good work habits, maintain a convenient working environment.
II - Why Taky Food applied 5S?
Practicing 5S is a program that requires the participation of all Taky Food employees. This is an effective method to mobilize people, improve the working environment and improve productivity.
The principles of 5S practice are simple, and do not require the use of complicated terms or methods during implementation. Success in practice will help Taky Food employees achieve greater productivity through:
- Building a clean and tidy environment.
- People inside and outside the organization / business can easily see the results.
- Enhancing creative ideas.
- Raising discipline in the company.
- Workplace becomes convenient and safe.
- Employees are proud of the workplace.
- Building Taky Food brand image, bringing opportunities in management, business…
III - The basic elements of Taky Food in 5S implementation
- As with any quality productivity improvement tool, the application of 5S practice requires the commitment and support of Taky Food's board of directors through implementation and guidance, resources focus, funding and time.
- Training and guiding all Taky Food staff to understand the goals, meanings as well as methods to implement. From there, each department / factory can propose initiative implementation plan proactively.
- The participation of all Taky Food employees - The secret of success of 5S practice program is to create an environment that encourages people to participate actively, promote initiatives and maintain a clean working environment, convenient and safe.
- Maintain and improve continuously, creating a working principle in Taky Food to ensure the effectiveness of management and business.
1. SERI (SORT): Eliminates unnecessary things:
Step 1:
- Look closely at your workplace with a few colleagues.
- Detect and identify those that are unnecessary for your work.
- Let's find out - Then throw away (destroy)
- Do not keep anything unnecessary for your work.
Step 2:
If you and your colleague can't immediately decide whether something is still needed or not, mark it with a cancellation date and place it separately.
Step 3:
- After a while, say 3 months – cross check if anyone needs it. If no one needs it after 3 months, that is no longer needed for the job.
- If you cannot decide by yourself, please set a deadline to handle.
Noted:
- When screening, you must not forget what is in the drawer.
- The cancellation of unnecessary things is possible.
- When disposing of property / business assets, you should report it to the authorized person. You should also notify those suppliers that provide such excess materials.
- When looking around to find unnecessary things in your workplace. Find everywhere, every corner like when you find a cocroaches. And it will be a reward if in the process you find some useful objects that you have not remembered for a long time
2. SEITON (SHINE): Put everything in right place and convenient to use:
Step 1:
- You must believe that all unnecessary things have been removed from your workplace.
- The rest is to think about where to place things to make it more convenient, orderly and easy to use.
Step 2:
- Talk to colleagues about how to arrange layout in convenient to use.
- A rule to note is that anything often or must be used to place near the user to avoid having to travel. What is less used to farther. Please outline the layout and discuss with colleagues, then perform.
Step 3:
- You have to make sure your colleagues know what to put where to use themselves without having to ask anyone.
- Ideally, you should have a list of items and storage. Make notes on each drawer, chest of drawers, and briefcases so everyone knows what is stored there.
Step 4:
Use this principle to specify the location of fire extinguishers and other necessary instructions.
Noted:
- The purpose of SEITON (SẮP XẾP) is to make your workplace safe, effective at work. Therefore, objects such as curtains and blinds to hide items behind are not necessary.
- If you have the specified standards of minimum and maximum store of materials and documents will be better.
3. SEISO (SET IN ORDER): Keep workplace clean:
There is a very close relationship between product quality and cleanliness in the workplace, where the product is manufactured. As such, SEISO (SẠCH SẼ) must be taken daily, sometimes throughout the day. Here are a few suggestions for your SEISO:
- Do not wait until dirty to clean. Clean and sanitize the workplace, including equipment, tools, furniture, etc. on a regular basis, leaving the above items no chance of getting dirty.
- Take 3 minutes a day to do SEISO.
- You and your colleagues are responsible for the workplace environment.
- Professional cleaners are only responsible in public places.
- If you want to work in a clean and safe environment, you must be do that.
- Never litter, spit indiscriminately and create a clean habit.
Cleaning is also an inspection. This is very important for factories and workshops. If you think that true, then start today.
Noted:
In addition to 3 minutes daily for SEISO, you should have a habit of doing SEISO during the week, in the month. The benefits brought by SEISO will be many times greater than the time spent
4. SEIKETSU (STANDARDIZE): Duy trì sự vệ sinh sạch sẽ ở mức độ cao:
Maintain cleanliness at a high level:
In order not to waste your efforts, you should not stop after 3S. The following are suggestions for your SEIKETSU (SĂN SÓC):
- Create a system to maintain clean and tidy workplaces; need a cleaning schedule.
- Emulation movement among departments, divisions and workshops is also very important and effective in attracting and attracting people to participate in 5S.
Note: The name of the person in charge of the workplace or machinery should be specified; Regular inspection and evaluation by members of teams, groups and 5S teams; Do not just look for a bad, bad place to criticize, but pay attention to find the good and good to commend.
5. SHITSUKE (SUSTAIN): Thực hiện các S trên một cách tự giác mà không cần phải có ai đó nhắc nhở hay ra lệnh:
Perform S above voluntarily without having to be reminded or ordered by someone:
- Need to make people practice 4S voluntarily as a habit or a way of life.
- There is no better way to enforce 5S than to regularly practice it until everyone loves 5S.
- Need to create a healthy atmosphere for people to see indispensable 5S. For this you need to pay attention:
+ Treat your workplace as your second home.
+ Recognize the Company as a place where you generate income for you and your family.
+ If you desire and regularly make your house clean, hygienic and tidy, why not try to make your workplace as clean, comfortable and comfortable as at home.
To improve Taky Food's SHITSUKE, the role of the person in charge is extremely important. The person in charge must be an example of 5S for everyone to follow.
