5'S IN FOOD AND BEVERAGES INDUSTRY

                                           5'S NEEDS OF THE FOOD AND BEVERAGE INDUSTRY

           When working in the food and beverage industry or any other industry, 5S is the basic need of an organization to show its discipline and hygiene. It also helps make everyday activities easier and simpler. Even at home, we keep things in such a way that we can easily find them at any time. Let's see what 5S is???

           These five principles originate from Japan and include the 5S lean manufacturing method. While 5S can help any organization, the principles contained in the alliterative method should particularly appeal to those involved in food processing for their ability to promote food safety through a clean, safe, and organized workplace.

         5S principles are based on the idea that a well-organized and clean workplace increases employee satisfaction, promotes worker safety, and reduces waste. 5S relies on everything having its own place that is easily identifiable. Like color coding, 5S uses the idea of ​​a "visual factory" to allow workers to know at a glance where tools are and where they should return after cleaning.

This system focuses on putting everything where it belongs and keeping the workplace clean, making it easier for people to do their jobs without wasting time or risking injury.

The term 5S comes from five Japanese words:
·         Seiri
·         Seiton
·         Seiso
·         Seiketsu
·         Shitsuke

In English, these words are often translated to:
·         Sort
·         Set in Order
·         Shine
·         Standardize
·         Sustain

we can create our own definition of relative

SORT

For the sorting step, work areas should be cleared of things that are not needed on a daily basis. Throw away unnecessary, broken, or simply unwanted materials. Items that are needed but rarely should be moved to storage. If an item is misplaced or stored illogically, it should be moved to a more suitable location.

Sorting can help minimize the likelihood of cross-contamination and cross-contact by keeping food contact and non-food contact items separate.
 
SET IN ORDER

If you want to get your manufacturing plant in order, it's important to remember that the goal is to increase the efficiency of the work environment. This makes it easy for an employee to find the right tool at the right time, minimizing the chance of cross-contamination between raw and finished products. Items should be arranged logically, with similar items. Color coding can be implemented to keep food contact and non-food contact items in separate zones and to keep allergens separate if necessary. Shadow plates can be used to give each instrument a place.

SHINE

Tools, machinery, and the work surface itself should be cleaned as part of the shine step, which should be repeated as often as needed. Regular cleaning prevents the formation of biofilm and increases the overall hygiene of the equipment. Factories that handle particularly sensitive materials such as meat or prepared foods should consider using hygienically designed tools that are easier to thoroughly clean and disinfect than standard tools.

STANDARDIZE

To standardize, you must first observe the natural flow of worker movement. Before writing procedures, observe employees see where they have consistent methods that work. Take notes on what works and troubleshoot with workers to find solutions to inconsistent and inefficient steps in the process. As you write the Standard Operating Procedures or SOPs, again consult with the staff about how the process should work. This process should feel natural to workers and should not be forced. Devise a training program for new employees and refresh the procedures at least once a year or when existing employees change.

SUSTAIN

Generally, there are three different ways to keep your 5s boost:

1. Daily checks
Supervisors should be on the floor checking in to ensure that procedures are followed daily and to assist employees with any procedural issues.

2. Regular checks

Using the 5S checklist, supervisors can conduct quarterly or monthly inspections to ensure that 5S is being followed. In these checks, they can find and solve any problems.

3. Checks for change only

Supervisors can check that 5S is being followed only when a process change is implemented. They can revisit the SOP to integrate the change and make sure it works well for the employee.