Create a specific, observable kitchen-hygiene commitment for the next two to three days.
Run one kitchen-hygiene audit during your next shift. Choose a specific station: board rack, handwash trigger, raw-storage shelf, sanitizer station, or wiping-cloth path. I will check [specific station] at [specific moment]. If I see [risk], I will [correction] and tell [person/role]. In three days, report whether you ran the audit, what you found, and what you corrected. Before salad or sandwich prep, check that ready-to-eat boards are clean, dry, and not mixed with raw boards. After touching a phone, trash, raw food, or a dirty towel, run the full wash-dry-new-glove sequence before food contact. Before service, verify sanitizer strength or…
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