The 5S Concept of workplace management/ housekeeping practices is necessary to ensure maximum management of the working environment in line with international best practice. It’s a Prerequisite Programme, forming the bedrock for HACCP system. It was developed in Japan to determine a systematic way of organizing the workplace, keeping it continuously neat, clean, and maintaining standardized working conditions and the discipline that is needed for staff efficiency, safety, enhanced productivity and continuous peak performance in every department of the company. The 5S are:
- Seiri: Organisation: Adehyehye
- Seiton: Neatness: Ahotee
- Seiso: Cleaning: Asiesie
- Seiketsu Standardisation: Adekoro
- Shitsuke Discipline