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5S has been shown to be an effective Japanese-based model for increasing operational efficiency along with improving food safety and quality in food processing plants. The main goal of 5S is to help companies create safe, neat, clean, and structured workplaces with reduced waste. Because over 85 percent of food safety issues in a site are generally caused by failures in Good Manufacturing Practices (GMPs) rather than Hazard Analysis and Critical Control Points plan shortcomings, 5S has gained prominence industry-wide as a way to comply with Food Safety Modernization Act-based regulations that focus on prevention. 5S Principles Key Benefits of 5S to a Food Processor 1. Supports company-wide integration of work processes through the participation of all employees; 2. Creates a stable foundation for the systematic implementation of lean manufacturing practices that are required to reduce wastes and inconsistencies, and thus promotes value-added work; 3. Raises employee morale and motivation through hands-on participation; 4. Streamlines processes and reduces operating costs; and 5. Engages employees with helping to create a safer and more sustainable workplace. How to Implement 5S in the Food Industry Senior employees and management are likely all aware of 5S as a concept, but implementation requires a closer collaboration with the workers. Set the Scope: Since 5S can apply to any organizational sector, goods/services mix, to different areas, equipment, items, people, etc., it’s important to set a project scope for its introduction. After addressing food safety and quality issues in a plant, 5S can be used to specifically focus on lowering operation costs or environmental impacts. The most practical way to focus 5S efforts within a food facility is to align their key compliance expectations to GMPs, and food safety and sanitation practices. Management Commitment and Employee Motivation: The 5S method applies to work processes, which the […]