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    Phase 1 - (Sorting)

    This process eliminates any unnecessary tools and equipment items from the workplace area. All other items are either discarded or stored. This step is crucial in achieving optimal efficiency through workplace design within the food area. 

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    Phase 2 - (Set in Order)

    This process focuses on streamlining work areas for maximum efficiency by organizing tools and equipment to promote optimum work flow by minimizing movement. For example, all tools & equipment should be located as close as possible to where they'll be utilized and processes designated to maximize efficiency. For example, if a tool is only to be used at the end of a machine, that's where it should be located and a Salmon Hygiene Technology wall bracket system should be used (product code: WLBR1 – see above image).

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    Phase 3 - (Sweeping)

    This method relates to maintaining a disciplined, systematic approach to ensure a clean workplace and efficient machines. When every shift ends, work areas are cleaned and tools and equipment are returned to their designated locations. This should be carried out daily, rather than become an ad-hoc procedure that's introduced when things become disorganized. This principle also suggests that by regularly cleaning machinery and retaining it close to its original new condition, its efficiency and quality will not be greatly affected. Machinery that's maintained in excellent condition experience less unproductive downtime and will produce quality levels which are very close to new machinery.

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    Phase 4 - (Standardizing)

    This requires that work practices are followed in a uniform and consistent manner. Many companies have followed the first three Ss’ many times, only to see conditions slowly deteriorate. The “Standardize” part of the Ss' addresses this issue. It clearly defines maintenance procedures. For instance, when a specific machine needs to be maintained, there should be a system (typically checklists and documented instructions) that details what needs to be done, when it must be done, by whom and where.

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    Phase 5 - (Sustain the system)
    The process of sustaining the system is considered to be the most difficult S to achieve. Maintaining a strong focus on this innovative method of working is essential to prevent anyone slipping back to their previous habits. One method to sustain the system is to carry out regular internal audits, although care must be taken to avoid the system being perceived as punitive. The 5S system relies on staff involvement and commitment at every level, and an audit that punishes people will potentially destroy any improvements that would arise from the audit.

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    For more information on this innovative method of working within food environments, please ask for further details or request a site visit.

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