5S Under the sink

I have to admit, this is the area I am least looking forward to organizing. I am not a big fan of cleaning. I do dishes and laundry regularly, but only because they have to get done. Everything else tends to get procrastinated, just like my 5S of under the sink.

1. Sort
Start by throwing out any trash, old sponges and useless items.

Evaluate what has been stored under the sink and evaluating if that is the best location.
I have another storage area for cleaning products, so I will only keep regular kitchen items under the sink. Tools I use infrequently, I can put in the general area to keep the sink uncluttered.

Also evaluate the sink area. Do you use all the brushes and sponges? Are some getting old and worn and ready for replacement?
I sometimes use old kitchen sponges to clean car tires or other dirty jobs. If you want to save old sponges for other work, then move them to an appropriate area for that (like a car wash kit in the garage).

Once everything is cleared out, it is ready to clean.
While it is empty, it is also a good time to inspect for leaks or rust. If your under sink cabinet is too crammed, you do not always notice when there is a problem, another reason to de-clutter this area.

2. Scrub

3. Set
After clearing and cleaning, we are ready to Set items back under the sink.

If you decide to keep some cleaning supplies, corral them in a bin or bucket. I have also seen shelves or bars to hang the handles of spray bottles on the cupboard door. Make sure the items you use daily are easily accessible in the front.

I store the garbage under the sink, to protect it from our toddler. He likes to drop his toys in bins and I am not excited about digging them out. This takes up space, but keeps it out of sight. Make sure you buy a bin that is sized appropriately.
I will also be adding a mini recycling bin under the sink. The plan is to capture cans and bottles after use, but to dump it daily, so that the pile does not build up too much.

4. Standardize
What do you need to label and make more visual under the sink?

First, I think it is critical to be able to see if you have a leak. Hopefully, in the process of de-cluttering, you have room to see the piping.

You can label where things go. You can also label bins (like cleaning supplies). I plan to label which supplies are for which purpose (counters vs stove top).

How will you know when you need to replenish supplies? Will you have a min/max system? I just ran out of my main dish soap. I happen to have a small back up bottle, but I will put dish soap on my shopping list.
How many spare sponges do you want? You can put a note on the second to last one to remind you to buy more.

Color coding is also a good visual. If you use your own bottles, you can have a different color for each area or cleaning purpose. You can get sponges to match.
Example: blue for bathroom, green for kitchen.
OR blue for disinfectant/bleach and green for natural or general cleaning.

The key is to try out a method that makes it easier to know where things go and when they need to be replaced.

Kitchen - Sustain

Sustain is always the most difficult because it involves forming new habits. I have heard it takes 21 days to create a habit, so if we started on New Years, it should be getting easier.

Counter
You must get in a routine of clearing the counter every day and putting things away. I usually do this after I wash the dishes. Although I have not created a formal "command center," I have bins for both my husband and myself. At the end of the day I move anything left on the counter into these bins.
Although I started this process on my own, I have noticed others in my family putting things away more often. I also clear the living room of toys and books every night and now my toddler puts his cars away in the right bin...most of the time.
There are going to be days that slip. On the weekends, I am a little more lax about getting dishes done and counter cleared, but I make sure to get it done the next day.

I have mentioned that 5S is an iterative process. Part of Sustain is to evaluate how it is working. There have been a couple of instances that my husband could not find something or I forgot where I put the measuring cups. I made a mental note of that and am evaluating if I want to make adjustments.
The intent of this process is to create a place for everything at the point of use. If you can not find something, it is either in the wrong place or not labeled well enough (or you just need to get in the habit of looking in the new location). Re-evaluate your area after at least 21 days.

Another big key of Sustain is to develop a regular checklist of when to clean, inspect and revisit the area. I will be using the Real Simple app to create my checklists. I have one for weekly and monthly cleaning.
On a daily basis, I have a set routine:
- wash dishes
- clear counter
- wipe counter and sink
- prep lunches for the next day.

I am also updating my calendar (electronically and/or paper) to include an annual 5S and deep clean once a year (in January), as well as some quarterly reminders (like changing water filters).

In the end, you should waste less time looking for things and putting things away, because everything has a place and everyone helps put it back in its place.

5S Kitchen storage

1. Sort
Sorting is always the most cathartic step for me. It is when you allow yourself (or force yourself) to let go.

When tackling the kitchen counters, I had to address some of the cabinets and drawers as well. I found that there were things I kept on the counter because I did not think there was room anywhere else, so I would suggest emptying all your cabinets first.

1. Empty the drawers and cabinets.
Take stock of what you have.
2. If you have multiples, choose do donate some.
When sorting my utility drawers, I decided some of my extra utensils and devices could be used camping, so I added them to our camping box in the garage.
3. Throw away anything that is broken.
4. Add to the donation pile anything that you do not use.
5. Identify and separate things that you use every day (pans, tools, plates), what you use infrequently (special tools), and what you use once a year.

Once everything is clear, it can be cleaned.

2. Scrub
The cupboards and drawers should not be that dirty, so an annual wipe down should be sufficient. RealSimple.com suggests using a microfiber cloth and mild cleaner.
Use a hand vac to eliminate any crumbs.

Counters can be cleaned similarly. I usually use a disinfectant on my counters and sink daily, especially after preparing meat or fish.

Once the storage areas are clean and fresh, it is time to figure out what goes back where.

3. Set
When putting things back, think about where you use them and how often you use them.

Daily items should be stored near the point of use. Consider putting them on the counter, or most accessible drawers/cabinets. I put the big appliances that I use every day on the counter (coffee maker, toaster oven, hot water heater). Other items, like the crockpot I put in a low cabinet with other pots. I usually get it out the night before I use it, so it reminds me I need to put everything in it in the morning.

Special tools should be grouped with other like items (baking, BBQ, etc) and put on high or low shelves. Lighter things are easier to lift on high shelves. Heavier pots and pans are easier to place below.

With a toddler in the house, most of our cabinets have child locks, except for a couple drawers. Even so, I put all the knives and sharp objects on the back of the counter or in a high cabinet that he can not reach. I left one cabinet he can access with some extra plastic cups and wooden spoons.

Remember, 5S is a continuous and iterative process, so if it does not work at first, you can always move things around. The key is that everything has a designated location, so you know where to put it back.

4. Standardize
What kind of visuals do you need to make sure items are placed back in the right area?

If you are using bins for keeping related items together ( like baking items), you can put labels on those bins.

If you have a fancy coffee maker that you (or your husband) does not know how to work, you can post directions on an index card on the machine or in the box of coffee tools.

If you want to get really fancy, you can label locations for the items on the counter or mark the zones with different patterns of contac paper.

I have stated before that I am more concerned with function than aesthetics. Even so, I like to have some flowers or a plant on the counter. My husband just got me a hyacinth that should bloom for awhile, as long as I remember to keep putting water in it.

For now, I am going to evaluate the locations of my counters and cabinets before I do any more labeling.

The final step is the never ending Sustain.

Spice storage

Organizing my spices has been the most frustrating task so far this month. In the past I had enough room to line up the spices in alphabetical order in a cabinet. I like the alphabetical organization because it helps me find those seldom used spices quickly. But in our current house, I do not have as much space and my spices are all jumbled together, so here is some things I tried.

1. Sort
RealSimple.com recommends the following guidelines "whole spices are good for 3 years, ground spices for 2 years."
There are only a few spices I use frequently, but I do not want to discard all of the others so I have a little flexibility for new recipes. I threw out any I never remember using, or looked too old. I will re-evaluate after I get everything put together.

2. Scrub - quick swipe with a damp cloth.

3. Set
Here are some ideas I have seen around the web:
- put 12 most used spices in a drawer where you cook. Lay sideways or in a jar holder with easy to see labels. Store spice related gadgets in the same drawer (teaspoons, zester, etc) (RealSimple.com)
- use magnetic spice containers and attach to side of fridge or install a metal strip above the stove.
- use lazy Susan for spices, either in the cabinet or on the counter.
- make DIY spice rack on the back of the pantry door (not usually close to the cooking area, so recommend for spices that are not used regularly).

I tried using bins to separate the spices into logical groups (herbs, peppers, Asian spices, sweet/baking spices). It still seems cluttered and I have to take the whole bin out to find a specific spice, so we will see how it goes.

4. Standardize
- matching glass containers are more aesthetic and allow you to see when to refill.
- suggest labeling date opened, for some of the slow moving spices (which for me is most of them)

I am still working on this. I have a hodge podge of containers and brands and I am hesitant to standardize containers for the ones I do not use often enough. I will label the old ones and standardize as I phase those out.

5. Sustain
I will re evaluate the spice set up at the end of the month and add to my quarterly pantry date check.

Time-Motion Study - kitchen

You may have heard of the "kitchen triangle." It is the basis of most kitchen design.

Wikipedia
"kitchen work triangle: the three main functions in a kitchen are storage, preparation, and cooking...and the places for these functions should be arranged in the kitchen in such a way that work at one place does not interfere with work at another place, the distance between these places is not unnecessarily large, and no obstacles are in the way. A natural arrangement is a triangle, with the refrigerator, the sink, and the stove at a vertex each."

What I like about "the kitchen work triangle" is the science of efficiency. Some Industrial Engineers design work areas or processes to be more efficient, by reducing time and effort to complete tasks. Location of tools are a key part of that equation. So it sounds like kitchens should be designed this way as well. To make it easier to move between the three areas you use most in your kitchen.

If I were to do a Time and Motion Study in my kitchen, what wasted time and energy would I find?
My kitchen is a little cramped and my stove is right next to the fridge, which is not ideal. I do use the counter in between the stove and sink to prep, which gives me easy access to all 3 key areas.

Are all my daily use items within this triangle (between the fridge, stove and sink)?
Knives, cutting board, bowls, measuring utensils, spices, oil, pans, cups, plates...yes!
My silverware, on the other hand, is outside the triangle, but there is no good alternative in my current kitchen. Add that to the list of changes i would make i the kitchen.

The"kitchen triangle" is good to keep in mind when designating your "point of use" of daily/common items.

5S the Fridge

1. Sort
I started out Sorting and clearing out my fridge before we went on vacation over the holidays. I was trying to use up all the perishable items, so it was a good time to get it as empty as possible.

First I targeted dairy products. Those are usually easy, since they have dates on them and they smell bad when they are past their prime.

Next I took a look at the sauces. Many of them I have only used once in the past year. I store them in the door, so unless a recipe specifically calls for them, they can be forgotten. I cleared out some and made note of others so I can use them in recipes.

Eggs - There is a best by date on eggs, but I do not use them frequently enough, so i need to look for recipes (like frittatas) so I can keep rotating them.

Surprisingly, I found some interesting things in the freezer. Since we buy a lot of bulk frozen veggies and fruit, smaller items have been forgotten about. Although food lasts longer in the freezer, it does not last forever, so dating frozen food will be part of my Sustainment going forward.

Finally, take a look at the outside of the fridge. Reducing the magnets and posts on the outside will make it look more presentable and organized. I am all about function, so I have been using my fridge as a "Command Center." I post my meal plan, shopping list, notes to my husband, as well as extra magnets on the fridge. I am now removing them and will work on a separate "Command Center" location in another part of the dining room/kitchen.

2. Scrub
Scrubbing is pretty self explanatory. It is a good idea to empty and clean your fridge once a year.

Annual Cleaning ideas from Martha Stewart (www.marthastewart.com):

Defrost refrigerator and wash shelves at room temperature.
Use a baking soda solution to clean inside refrigerator (2 tablespoons baking soda to 1 quart water). Regular cleaning products can leave a chemical odor that may be absorbed by food (Yuck!).

Clean outside of fridge ,especially handles.
Check door seals and replace as needed.
Replace filter and note when it should be changed next.

3. Set
There are a lot of organizing websites and blogs that go all out in the fridge. They use containers and labels and it looks fabulous, but no matter what you decide to do, it needs to be functional and sustainable for you.

Think about the things you use most (milk, juice, etc) and make them easily accessible on the main shelf.
Put like items together, so you can grab them together. You can use a bin or just designate a shelf in the door (example: sandwich spreads and condiments, dressings, snacks).

I sectioned off my freezer so that meats are on the bottom, then frozen veggies, then quick meals (single serve lunches) and frozen fruit and sweet stuff on top.

Here are some suggestions for storage locations within the fridge (from Healthy Chiquita blog):
- Separate fruits, vegetables and meats in different drawers, so there is no contamination.
- Put meat on the bottom shelf, to prevent it dripping and contaminating other food (I have started putting my thawing meat in another container, because the packaging sometimes leaks).
- Store milk and other perishables in the main part of the fridge where it stays colder. The door tends to get warmer than the rest of the fridge and should be used for items at less risk of spoilage.

4. Standardize

Standardizing is about the visuals. You want others in the family to be able to know where things are and put things back in the correct place.

1. Labeling areas or bins
If locations are not obvious, you can use labels for the designated areas and storage bins.
You can also use lines to separate areas in the fridge. Thin drafting tape usually works well. I am considering using this method for the lunch shelf, to separate each family members designated area.

2. Dating for proper rotation (First in, First out)
After shopping, you should put newer items in the back and the oldest items in front.
For items in the freezer, it is a good idea to date them so you can use the oldest first.
Throw out leftovers after 4 days.

3. Min/max - when to buy more.
For certain items that are staples or you buy in bulk, you can use a min/max system to trigger when you should replenish and buy more.
Max refers to the maximum number of items you ever have on hand.
Min is the minimum number you have on hand when you want to be buy more.
Example: When we get down to 2 half gallons of milk (min), we buy another 6 half gallons at Costco (we have a growing boy; Just wait until he is a teenager). Our max is 8 half gallons.