FOREWORD

This Self-Learning Kit was made to enhance Grade 9 Food Processing

students’ understanding about 5S Principle. Doing things in unorganized

manner always ends with dissatisfaction. Therefore, everyone have to be

knowledgeable about the things to consider upon managing the workplace

and understand the guidelines on making workplace a place worth working

for. This will help them boost their capabilities to manage workplace in

terms of making works easy, setting things in order, cleaning the workplace,

maintaining standards and disciplining selves.

After accomplishing the activities from this Self-Learning Kit, students

are expected not only to be knowledgeable about the topic but have the

wisdom to inculcate such knowledge into action.

OBJECTIVES

1. Identify the meaning of 5S.

2. Enumerate situations that exhibit 5S principle.

3. Assure responsibility in using 5S principles in managing specific

workplaces.

CONTENT STANDARDS

The learner demonstrates understanding inspecting and sorting raw

materials and product to be used.

PERFORMANCE STANDARDS

The learner demonstrates independently the given procedures on

inspecting and sorting raw materials to be used.

CODE

TLE_AFFP9-IIi-j-3
 WHAT HAPPENED?

After using the food processing laboratory for an activity, lot of wastes

and scattered tools and materials was left. Group 1, with their leader Grace,

was assigned to fix the workplace. What are they going to do first? Then what’s

next? Let’s help them understand the 5S Principle so that they can use it in fixing

their workplace.
 WHAT DO YOU NEED TO KNOW?

5S is a structured program to systematically achieve total

organization, cleanliness and standardization in the workplace.

5S describes how to organize a work space for efficiency

and effectiveness by identifying and sorting the items used,

maintaining the area and items, and sustaining the new order.

The decision-making process usually comes from s dialogue

about standardization, which builds understanding among

employees of how they should do the work

The illustration below shows the Japanese and English term of 5S.

JAPANESE TERM ENGLISH TERM

 Study the pictures below.

Seiri/Sort is sorting through the contents of the

workplace and removing unnecessary items. This is an

action to identify and eliminate unnecessary items from

the workplace.

Seiton/Systematize is putting the necessary items in

their place and providing easy access. This is an action

to put every item in good order.

Seiso/Sweep involves cleaning everything, keeping it

clean daily, and using cleaning to inspect the workplace

and equipment for defects. This is an action to clean the

workplace daily.

Seiketsu/Standardize involves creating visual controls

`
and guidelines for keeping the workplace organized,

orderly and clean. This is a condition where a high

z
standard of good housekeeping is maintained.

Shitsuke/Self-Discipline involves training and discipline.

This is a condition where all members practice the first

four S’s spontaneously and willingly as a way of life.

Accordingly, it becomes the culture in the organization.

 WHAT HAVE YOU LEARNED?

Text Twist

Direction: Arrange the jumbled letters of each word/s to reveal the concepts
that describes each S.

A. SEIRI

1. asetw sipasodl - _______________ _______________

2. ergseetag - _______________

3. elbisiv atg - _______________ _______________

B. SEITON

1. dogo roder - _______________ _______________

2. agetors - _______________

3. kame nalp - _______________ _______________

C. SEISO

1. neacingl - _______________

2. cetpsinoni - _______________

3. verpten tanamitsncon - _______________ _______________

D. SEIKETSU

1. cekhc tslis - _______________ _______________

2. udceorpser - _______________

3. netcenanaim - _______________

E. SHITSUKE

1. dicianotde - _______________

2. tilycifa agenamnmte - _______________ _______________

3. lembpro singolv - _______________ _______________

 Box Filling

Directions: Below are the Meta Cards showing the different ideas and
activities in a workplace. Categorize them on what S they are belong by
filling up the table below.

Make work easier Not harmful to Maintain high Every process has
by eliminating anyone standards in work- a standard
obstacles place organization

Make workflow Remove all parts or Training and Maintain everything

smooth and easy tools that are not in discipline in order and accor-
use ding to its standard

Do without being Make it easy to find Segregate Perform regular

told and pick up unwanted material audits
necessary items from the workplace

Maintain safety Clean your Keep workplace Waste removal

workplace safe and easy to
completely work
Ensure first-in- Standardize the Use cleaning as Keep workplace
first-out FIFO basis best practices in inspection clean and pleasing
the work area to work in

SEIRI SEITON SEISO SEIKETSU SHITSUKE

Enrichment Activity

Graphic Organizer

Directions: Identify five best practices in your kitchen/ school canteen/

food processing laboratory that best describes the S approach (one best
practice for each S). Draw your idea on the box provided to complete the
graphic organizer.

Seiri

Seiton

Seiso

Seiketsu

Shitsuke
 REFERENCE

Definition of Terms

5S - is a structured program to systematically achieve total

organization, cleanliness, and standardization in the workplace.

Learning Module in Food (Fish) Processing

https://en.wikipedia.org/wiki/5S (methodology)

https://www.isixsigma.com/tools-templates/5S/practical-approach-

succesful-practice-5S/
 This material was contextualized by the
Curriculum and Learning Management Division (CLMD)
Learning Resource Management and Development Section (LRMDS)
Department of Education
Region III

SCHOOLS DIVISION OF AURORA

ENGR. EDGARD C. DOMINGO, PhD., CESO VI

Schools Division Superintendent

RAUL M. MARIN
Assistant Schools Division Superintendent

ERLEO T. VILLAROS, PhD.

Chief, Curriculum Implementation Division

ESTRELLA D. NERI
LRMDS, Education Program Supervisor

ESMERALDA S. ESCOBAR, Ph. D.

EPP/TLE/TVL, Education Program Supervisor

GEMMA E. GEROCHE
Editor

DR. ROLANDO DV. RAMOS, Ed.D

Editor

NADINE L. MORALES
Writer

REGIONAL OFFICE

MALCOLM S. GARMA, CESO V

Director III
Officer-in-Charge
Office of the Regional Director

NICOLAS T. CAPULONG, Ph.D, CESO V

Office of the Assistant Regional Director

ELIZABETH M. PERFECTO, Ed.D.

Chief, Curriculum and Learning Management Division

MA. EDITHA R. CAPARAS, Ed.D.

LRMDS, Education Program Supervisor

REYNALDO CASTILLO
TLE/EPP/TVL/TVE Education Program Supervisor
Handling, processing and cooking foods is
enjoyable! However, managing the
workplace is sometimes neglected. This
Self-Learning Kit was designed for
students to understand the 5S Principle
and put into action that knowledge they
gained in managing the workplace.

Author: NADINE L. MORALES – T-I. Graduated at Central

Luzon State University, Science City of Muñoz, Nueva Ecija,
year 2010 with the course Bachelor of Science in Home
Economics. She is presently Canteen in Charge at Dipaculao
National High School.

Curriculum and Learning Management Division (CLMD)

Learning Resource Management and Development Center (LRMDC)
Regional Office III