This image shows a busy commercial kitchen during peak dinner service. Steam rises from the cook line, fryers are active, and staff move quickly between prep tables and hot surfaces. A thin layer of water and grease has built up near the dish station, partially hidden under rubber floor mats that have shifted out of place. A server rushes through the narrow walkway carrying two plates while a line cook turns with a pot of boiling liquid. In high-pressure kitchen environments, small housekeeping issues quickly become major hazards. A single slip on a greasy surface can send hot […]