A single method of determining an organisation’s approach to its business is to evaluate its workplace organisation capability and visual management standards. The three main controls in any organization are its People, Plant and Premises. 5S engages people throughout the use of standards and discipline. 5S is not just about housekeeping but concentrates on maintaining the standards and discipline to manage the food manufacturing environment by upholding and showing respect for the workplace.
Food Business Operators (FBOs) in Ireland have HACCP in place for years yet the workplace may not be as tidy or organised as it should be. This course is designed to explain how the 5S philosophy and HACCP can be integrated to design a practical, logical management system that ensures a controlled best practice work environment where product safety and consumer protection are always core. Visualisation has always been a key principle in 5S yet this idea is more challenging when it comes to Food Safety microbiological hazards. This course will explain how visualization can be utilized when it comes to controlling the group of hazards that exist in the food industry.
The key to 5S working in a Food environment is to understand how the Ss are similar to many of the key concepts of HACCP / Food Safety Management Systems:Collapse