5S For the Food Industry

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:

Delivery Mode

  • Customised
    In-Company
    Programmes

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Course Code
FS001

What's covered?

  • History & Background of 5S
  • Visualisation of 5S
  • 5S & HACCP
  • 5S Controls Vs PRP Controls
  • Benefits of 5S Workplace Organisation
  • Sort (Seiri)- Sort out & separate what is needed – Workshop 1
  • Straighten (Set In Order -Seiton) – Arrange items that are needed – Workshop 2
  • Shine (Seiso)- Clean the Workplace – Workshop 3
  • Standardize (Seiketsu) – Ensure standardized procedure – Workshop 4
  • Sustain (Shitsuke) – Maintain standard and improve – Workshop 5

Who should participate?

  • Plant Management
  • Production Supervisors / Team Leaders
  • Maintenance Personnel
  • Quality / Technical Personnel
  • Food Safety Team Leader
  • Continuous Improvement Personnel

What will I learn?

Participants achieve the following learning outcomes from the programme;

  • Understand the basic principles of 5S
  • Understand how 5S and HACCP can be integrated
  • Understand how existing PRPs can be the foundation of successful 5S implementation
  • Understand how visualization can be used as a tool for continuous improvement
  • Understand how to plan the implementation of 5S

Who are the tutors?

Brian Robinson

Brian is a leading consultant and trainer in Food Safety, Quality Assurance, System Development & Implementation. Brian has a B.Sc. (Hons) degree in Food Science & Technology Management, Cert Training & Continuing Education, Certified Third Party & Lead Auditor Trained, Certified Food Safety Trained, Industrial Hygiene Standards Trained; CIEH registered trainer, IRCA registered auditor and has 15+ years industrial experience in various food sectors with private and multinational business, leading to direct knowledge & experience with major retails across Europe.

A dynamic person who has a strong combination of leadership skills, creativity and knowledge, required to exceed customer expectations. Brian has proven experience in Technical & Operational Management, Food Safety & Quality Systems and Staff development. A skilled communicator who can motivate a team towards exceeding organisational and personal objectives. Brian provides consultancy services in food safety, quality, operations and hygiene controls and he brings the practical experience gained from this practical work to all of his training courses.


Ciaron White

Ciaron has a Degree in Food Science and Biochemistry, a Diploma in Statistical Methods from UCD as well as a Master’s Degree in Food Science (by research) via UCD/Teagasc Ashtown. He is a Registered Lead Auditor with IRCA (International Register of Certificated Auditors), a Food Safety and Quality auditor for Musgrave Retail Partners Ireland (MRPI) and Musgrave Wholesale Partners (MWP). He also audits on behalf of the Hilton Food group. He has an Evaluators Qualification in Packaging Technology (EQIPT).

Ciaron is an experienced trainer and is registered with the Chartered Institute of Environmental Health. He is a member of the Institute of Food Science and Technology Ireland (IFSTI). He also holds a Certificate in Training and Continuing Education from NUI Maynooth.
He is a very experienced technical professional from the Food Industry and has gained a lot of experience in all aspects of the Food industry through his work with MRPI, MWP and the Hilton Food group. He worked as Technical Manager in Kepak and had a similar role in the Food Service sector with La Rousse Foods.


Denis Kiely

Denis has 25 years of experience working in various sectors of the Food Industry specialising in Food Safety / HACCP, Process Control, Legal Compliance and Auditing.  His main skill is removing the jargon and mystique attached to what is now considered the most important element of business continuity in the food industry, food safety.  Denis has worked with competent authorities both Irish and European, multinational food and beverage manufacturers plus Irish SME food business’.  He also has extensive experience working with Irish, UK and European retailers.

The manufacturer and retail of safe food requires investment in the three Ps; Premises, Plant & People.  The last of these – People – arguably the most important but perhaps least reliable if not trained well.  This is the key message that Denis focuses on in all training programmes he delivers regardless of the audience.  Food Safety must be taken out of the laboratory or technical department and brought down to factory floor level.  This can only be done with strong leadership and excellent communication skills where the concept of team and collective responsibility is fostered and rewarded.

Denis has a BSc Food Science & Technology, is a Registered Food Safety Auditor with IRCA (International Register of Certificated Auditors), an elected Fellow of the Royal Society for Public Health, an Associate Member of Chartered Quality Assurance and holds an NUI Certificate in Training & Continuing Education. Denis has worked at management level in a number of food industries and is one of Ireland’s leading experts on Food Safety and is constantly in demand by major food manufacturers and food retailers for his expertise in this area. He is a gifted trainer, expert at delivering complex information in plain English in language that is clearly understood, ensuring delegates leave his training programmes empowered with new knowledge and confident to implement.

Denis is a Licensed trainer with CIEH (Chartered Institute of Environmental Health UK).  Denis Kiely is a Qualified PCQI and a Qualified Lead Instructor in Preventive Controls for Human Food.


Joan Brien

A Food Safety Adviser with over 10 years’ experience working in Technical/ Quality management roles, implementing food safety standards and providing training & mentoring services across a broad spectrum of industries – including dairy and meat (slaughtering, boning and further processing).

Auditing experience includes implementation of a tailored supplier auditing program including supplier risk assessment & KPI scoring system; supplier auditing, BRC Food; Storage & Distribution & Agents & Brokers Standard V3 preparatory audits & gap analysis and internal auditing in line with customer standards. Joan has a Certificate in Training and Continuing Education from NUI Maynooth


How do we train and support you?

In-House Courses
For In-House courses, the tutor will contact you in advance to discuss the course programme in more detail in order to tailor it specifically for your organisation.

 

Course Manual
Delegates will receive a very comprehensive course manual.

Joan Brien

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Joan Brien

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