Las Cinco S

SORT
Begin by eliminating unnecessary items from the work area. "Red Tagging" is an effective visual method used to identify unneeded items, which can then either be moved to a central holding areaor discarded completely. This step frees up valuable floor space, removes broken or obsolete tools and fixtures, and makes it easier to focus on the job.
SET IN ORDER
The second S focuses on carefulstorage so the job can be carried on effectively. These are the questions to be asked:
What do I need to do my job?
Where should I locate this item?
How many of this item do I need?
Otherstrategies for Set in Order are painting schemes that support the work, outlining work areas, shelving and cabinets for necessary items, and standard places for tools and materials needed every day. "Aplace for everything and everything in it's place" is a good American version of this S.
SHINE
Once the first two steps are completed, and the work space is clear with needed work items in theirplaces, it's time to thoroughly clean the work area. Why? Because a clean and orderly area makes work easier, raises morale, and really helps staff take pride and ownership in their work and work space. Aclean area also makes it easier to spot leaks, deterioration of equipment, misalignments, and broken parts that ultimately lead to equipment failure and loss of production. The impact of the cleanwork space will show itself in several ways on the bottom line.
STANDARDIZE
This step should always involve the staff from the job or area. There are always best practices within a work function, andthe first step is to find these practices and bring them to the table. The staff discuss these and come to agreement as to the best, making these the standard for all work in that particular area. Butdon't stop with internal best practices, encourage staff to look outside the company, even in other industries. Southwest Airlines benchmarked the Woods Brothers pit team in NASCAR to see how their...