As part of the Lean Toolbox, the most useful starting point is (often) 5S. Of course modern versions talk of "6S". - personally I don't as Safety goes without saying!

1. Housekeeping
(aka 5S)

2. Housekeeping
(aka 5S)
SEIRI
SEITON
SHITSUKE
SEISO
SEIKETSUSort
Set Shine
Standardise
Sustain

3.  Clear Out
 Configure
 Clean and Check
 Conformity
 Custom and Practice
Housekeeping
(aka 5C)

4. Housekeeping: Overview
 The importance of Housekeeping
 How (poor) housekeeping affects our work
 How we can all help to keep our workplace
clean and organised
 Objectives:

5. Housekeeping
 A clean, organised workplace:
Has higher productivity
Has fewer defects
Has fewer accidents
Our customers expect it!
 Why?

6. What 5S isn’t
 A tidy up before the boss comes in showing a
major new customer (or the CEO) around!
 Just about tidying up other people’s rubbish
 A quick sweep of the floor and placing tools back in
the toolbox (until it all goes quiet again)

7. Consequences of poor housekeeping
Amount of defective product
Number of machine breakdowns
Material flow (excessive travel)
Inventory level
Lost time in looking for materials
Concealed problems
Accidents/Incidents/Near misses

8. Housekeeping (5 steps)
Remove
Arrange
Clean
Maintain
Train
 Clear Out (Sort)
 Configure (Set)
 Clean and Check (Shine)
 Conformity (Standardise)
 Custom and Practice (Sustain)

9. Step 1-Sort
 Take out unnecessary items & throw them away
 Look around for things belonging to you which
are not used anymore
 Use disposal notices for things in your area
which belong to others but appear not to be
used
 Check the disposal notices and act accordingly

10. Step 1-Sort
Example:
DISPOSAL NOTICE
Inspector's Name
Description of Item
Date Posted
Reply by Date
Record no.

11. Step 1-Sort
 Red Tagging
 Red tag teams tag EVERYTHING which in their
judgement is not needed at given workstation
 Red tags have 3 classifications:
Needed
Un-needed
Useless
Note: Un-needed has further categories

12. Step 1-Sort
 Red Tagging (cont.)
 Needed: Required within 30 days (not arranged properly)
 Un-needed A:
 Not used in last 30 days, no planned use in next 30 days-
change location (but keep accessible!)
 Un-needed B: Not in use currently, required in the future
>6 months-clean/organise/relocate/return (sell)
 Un-needed C:
 Not used in last 6 months, no planned used in next 6
months-relocate/return/sell.
 Useless: No longer required, sell/return/discard

13. Step 1-Sort
 Red Tag Review:
 Record usage of anything in the area.
 TAKE ACTION ACCORDING TO RESULTS

14. Step 2-Set
 Arrange all NECESSARY items in a proper
order
 Look at the way things are arranged, remember
EVERYTHING should have a proper accurate &
RECORDED location
 Take the frequency of use into account
 Keep track of things by using lists or labels for
cupboards or drawers, use shadow boards for Tools

15. Step 2-Set
 After that:
 Implement painting/marking strategy:
 Clear markings:
 Traffic, hazards, storage, flow, usage
 Colour Coding:
 Waste disposal,
 Product/raw material segregation

16. Step 3-Shine
 Clean your working environment until
there is NO dust or dirt anywhere
Clean environments enable you to see
problems more clearly

17. Step 3-Shine
Be conscious of maintaining a clean environment
Create a maintenance system for housekeeping
Hold inter-departmental competitions on
housekeeping
 Maintain a high standard of housekeeping at
all times:

18. Step 3-Shine
 Don’t wait for things to get dirty before you
clean them
 Put aside 5 minutes EVERY day to clean your
workplace
 Be responsible (with your colleagues) for the
area around your workstation
 Don’t create mess, you’ll only have to
clean it up!
 TIPS:

19. Step 4-Standardise
 Maintaining the standard gives everyone a
sense of involvement and pride in the job.
 HOW?
Hold inter-department inspections on
housekeeping
Review the results of these inspections and
appoint HOUSEKEEPING CHAMPIONS

20. Step 5-Sustain
 Training helps people to follow good
housekeeping independently
 HOW?
 Always remember the value of your own housekeeping
 Treat your workplace as your second home
 Be aware of your own attitudes & habits
 Don’t put up with bad housekeeping in other areas

21. Step 5-Sustain
 3rd class workplace:
‘In my workplace everyone leaves things lying
around and nobody clears up.’
2nd class workplace:
‘In my workplace people throw things around but
there are cleaners who tidy the place up.’
1st class workplace:
‘In my workplace, nobody throws things around and
everyone helps to keep the place clean.’

22. Housekeeping
What do we gain from 5S?
√ 5S makes the workplace more pleasant
√ 5S makes work more efficient
√ 5S and safety go hand in hand
√ 5S helps deliver better quality products and
higher productivity

23. 4-Steps to organising your workplace
 Separate things which are necessary EVERY day
from those which are not
 Use red-tag/disposal notices to identify each item
 Find a place for everything and put everything in
that place
 Always keep up the discipline of good
housekeeping

24. Your observations
 As a group visit your area(s) and look for the
following:
 2-3 Examples of GOOD Housekeeping
 2-3 Examples of BAD Housekeeping
 For each example:
 Take photo(s)
 Record WHY the example is good or bad

25. Discuss each example:
 Group into good or bad practice
 Place the pictures somewhere visible
 Record details next to the picture
 Discuss recommendations for improvement
Be prepared to feedback your findings
to everyone in your area
Actions

26. 5S rollout – timetable
Action: Notes:
5S presentation TODAY!
Work through area look for items which
don't belong
2-3 people per area then swap
Red Tag items – move to
‘Crimewatch Corner '
Keep accurate list and publish to everyone
RED TAG IN PLACE FOR NO MORE THAN 1 MONTH!!
Re-organise Materials based on 5S
Look at frequency of use and develop layout
to suit
Review
Look at successes and failures – see what
works & what doesn’t - rework as necessary
Look at initial 5S audit to measure
progress
Start audits – check audit sheet is ok