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5S For the Food Industry

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Introduction

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A single method of determining an organisation’s approach to its business is to evaluate its workplace organisation capability and visual management standards. The three main controls in any organization are its People, Plant and Premises. 5S engag... Read More

A single method of determining an organisation’s approach to its business is to evaluate its workplace organisation capability and visual management standards. The three main controls in any organization are its People, Plant and Premises. 5S engages people throughout the use of standards and discipline. 5S is not just about housekeeping but concentrates on maintaining the standards and discipline to manage the food manufacturing environment by upholding and showing respect for the workplace.

Food Business Operators (FBOs) in Ireland have HACCP in place for years yet the workplace may not be as tidy or organised as it should be.  This course is designed to explain how the 5S philosophy and HACCP can be integrated to design a practical, logical management system that ensures a controlled best practice work environment where product safety and consumer protection are always core. Visualisation has always been a key principle in 5S yet this idea is more challenging when it comes to Food Safety microbiological hazards. This course will explain how visualization can be utilized when it comes to controlling the group of hazards that exist in the food industry.

The key to 5S working in a Food environment is to understand how the 5s are similar to many of the key concepts of HACCP / Food Safety Management Systems:

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What's covered?

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  • History & Background of 5S
  • Visualisation of 5S
  • 5S & HACCP
  • 5S Controls Vs PRP Controls
  • Benefits of 5S Workplace Organisation
  • Sort (Seiri)- Sort out & separate what is needed – Workshop 1
  • Straighten (Set In Order -Seiton) – Arrange items that are needed – Workshop 2
  • Shine (Seiso)- Clean the Workplace – Workshop 3
  • Standardize (Seiketsu) – Ensure standardized procedure – Workshop 4
  • Sustain (Shitsuke) – Maintain standard and improve – Workshop 5

Who should participate?

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  • Plant Management
  • Production Supervisors / Team Leaders
  • Maintenance Personnel
  • Quality / Technical Personnel
  • Food Safety Team Leader
  • Continuous Improvement Personnel

What will I learn?

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Participants achieve the following learning outcomes from the programme;

  • Understand the basic principles of 5S
  • Understand how 5S and HACCP can be integrated
  • Understand how existing PRPs can be the foundation of successful 5S implementation
  • Understand how visualization can be used as a tool for continuous improvement
  • Understand how to plan the implementation of 5S

Who are the tutors?

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How do we train and support you?

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In-House Courses
For In-House courses, the tutor will contact you in advance to discuss the course programme in more detail in order to tailor it specifically for your organisation.

Course Manual
Delegates will receive a very comprehensive course manual.

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SnapshotSnapshot

Course Code
FS001
Duration
1 training day
Delivery Mode
This programme is delivered by or In-Company training 
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5S For the Food Industry

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5S For the Food Industry

Duration: 1 day
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