The skins and trimmings should be removed directly to the garbage area. This prevents all unwashed and unpeeled vegetables from entering the kitchen, This is a major step in preventing cross-contamination and keeping the kitchen free of dirt and dust. No matter how many control points are established they will be to no avail if the staff is not motivated into achieving the common goal of maintaining a clean kitchen. This motivation must come from the chef and must be backed by the management. The chef must be an example at all times in all areas, he must see things before they become a problem and project this kind of approach to his staff.
Correct training is very important to start with.
The food handlers have basic training in bacteriology and how to deal with the various molds, viruses and bacteria that can be present in food. A sanitation course should be mandatory for all food handlers so that they may prepare safer, healthier food with confidence. This will help them to know what and where to look for danger in the food chain and the necessary action to take.