5S - solution to improve productivity and reduce costs for OCOP products

Recently, the successful application of the 5S method has helped many establishments, cooperatives, and enterprises in the Southeast Lam Dong region arrange production space neatly, saving costs and time.

Neat and eye-catching display corner of Lang Chai Xua fish sauce at Hat Ngoc Store, Ham Thang ward

Save time, reduce costs

The 5S method attracted many delegates' attention at the training session on solutions for tracing product origins, improving production and business for establishments, enterprises, and cooperatives with OCOP products in the province organized by the Department of Science and Technology. Here, Ms. Thai Le Bao Ngan - Director of Supply Chain - Leanwares Company conveyed the factors of improvement in production, the 5S method creates a neat working environment, increases productivity, and makes a difference.

5S is a method of managing and organizing workspaces originating from Japan. The benefits of 5S for facilities, cooperatives, and businesses contribute to increasing productivity, reducing costs; improving organization; increasing safety; and improving quality.

Help establishments and cooperatives produce and do business conveniently

Facilities, cooperatives, and businesses in the Southeast region of the province have been gradually applying the 5S method to bring about efficiency in production and business. Ms. Do Thi Minh Thi - owner of Tam Y fish sauce facility, Tan Hai commune said: "The facility is implementing the 5S method, showing positive changes; reducing a lot of time searching for raw materials for processing, improving product quality.

Tam Y traditional fish sauce has been recognized as a 3-star OCOP product, neatly displayed, eye-catching, easy for customers to find. Tam Y 30-degree nitrogen fish sauce with 3-star OCOP standard consumes more than 2,000 liters per year. Pilgrims on the occasion of Dinh Thay Thim festival in Tan Hai commune often buy traditional, high-quality fish sauce for long-term use.

Meanwhile, Mr. Tran Duc Tuan - Director of Sen Nui Cooperative, Tra Tan Commune shared that the Cooperative has applied the 5S model a few years ago, improving productivity and quality. "Sen Nui salted roasted cashew nuts" has been recognized by the People's Committee of Duc Linh District (old) as a 3-star OCOP standard product, present in many places, especially the Northern market, through agents and cooperative affiliated companies in business and product distribution.

In the Southeast of the province, many tourists look to buy roasted salted cashews as gifts. The Intellectual Property Office has accepted a valid application for the trademark: "SN Sen Nui CO.OP - purity from mother earth". The cooperative also processes starch products such as turmeric, corn, rice, green beans, etc., processes and preserves vegetables, tubers, fruits, and sells food. Currently, Sen Nui Cooperative cooperates with Tra Tan Clean Vegetable Cooperative and clean vegetable growers in the area to purchase vegetables, put them in cold storage, dry them, and preserve them for a long time to meet market demand; avoiding the situation of surplus and unsold vegetables during the harvest season.

Ms. Mai Thanh Nga - Deputy Director of the Department of Science and Technology said: "Many establishments and cooperatives are applying the 5S method appropriately to their production and business models. The method helps create an effective working environment, improve organization and productivity; reduce waste in the production and business process; improve product and service quality, and create higher value for customers.

The 5-Principle Method Starting with the Letter S in Japanese
Seiri (sorting): Classify and remove unnecessary items, keeping only what is really needed; helps optimize space.
Seiton (set in order): Arrange everything scientifically, following the principle of “A place for everything, everything in its place”; ensuring it is easy to find, easy to get, easy to use, and easy to return to its correct place.
Seiso (cleanliness): Maintain a clean, tidy working environment.
Seiketsu (care): Establish procedures, provide guidance, and conduct periodic inspections.
Shitsuke (readiness): Practice discipline and self-awareness in maintaining and continuously improving the first 4S.

Source: https://baolamdong.vn/5s-giai-phap-nang-tam-nang-suat-giam-chi-phi-cho-san-pham-ocop-388636.html