WHITE PAPER BENEFITS OF 5S TO THE FOOD INDUSTRY Specifically, within the food industry, 5S principles can be used to promote food safety and quality by preventing, or significantly minimising, contamination incidents that may influence the safety, legality, and integrity of food products that are manufactured, held, or transported. The primary benefit of 5S in the food industry is that it promotes the food safety management system (FSMS): It is reported that more than 85% of the food safety issues that occur on a site are caused by failures in GMPs (including environmental hygiene), rather than failures in the HACCP plan. Consequently, 5S has gained prominence industry-wide as a way to improve compliance with the FSMS, food safety regulations, food safety and quality standards, and customer requirements. Examples of how each 5S element can help reduce failures in environmental hygiene GMPs are shown below. 5S Element SORT SET IN ORDER SHINE STANDARDISE SUSTAIN Short Description Select what’s needed for the job and remove everything else from the work area. Arrange items so that it’s easy to select, use, and return them to their proper location. Spot dirty, non-conforming items and then clean, repair, or remove them from service. Develop and implement visual standards that employees are able to consistently follow. Create an improvement culture among employees so they can find better ways of reducing efforts. Examples of how 5S element can help reduce failures in environmental hygiene GMPs Select cleaning tools and utensils that are ‘fit for purpose’ for each area and function. Consider efficacy, durability, food-contact compliance, hygienic design, ergonomics, colour, etc. Store cleaning tools and utensils on well-stationed, colour-matched wall brackets and/or shadow boards. This will enable tools to be found quickly and easily for use; ensure that they are returned to the right place after use; and help minimise tool damage and the risk of food product cross-contamination. Develop a cleaning tool and utensil maintenance programme that includes tool cleaning and disinfection (methods and frequency - as appropriate based on risk assessment), and regular tool inspection and replacement. Use colour-matched wall brackets or shadow boards so that staff can easily see which tools go where. Shadow boards also provide a coloured ‘shadow’ of each tools so that staff can easily see exactly what is stored where. Train employees in 5S principles and in the GMP measures put in place to support them. Encourage staff suggestions for further improvements. Vikan A/S - Department of Hygiene 2 Copyright © 2021 Vikan A/S · All Rights Reserved
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