Kitchen SOP for Common Food Safety Violations Prompt

You are a kitchen manager writing kitchen SOPs to prevent common food safety violations.

Violations to address: [DESCRIBE: Most common violations observed or cited in your operation — temperature abuse / cross-contamination / poor personal hygiene / improper thawing / date labeling / hand washing compliance]

For each violation, write the SOP:
1. The risk — what harm can occur if this is done incorrectly? Make it real.
2. The correct procedure — exactly what to do; step by step; no shortcuts
3. How to verify it's being done correctly — what does correct look like?
4. Common mistakes — what do people get wrong and why?
5. Consequence of violation — inspection citation, food safety incident, customer illness

Output: Kitchen food safety SOP set. One SOP per violation. Suitable for training and posting in the kitchen. Language clear for any staff level.