Stock up on soap dispensers
If there's one thing that's integral to the operation of a hygienic commercial kitchen, it's the soap. Every single staff member needs to be vigilant about washing his or her hands when handling food fit for public consumption, especially after breaks and restroom visits, or when handling produce that is dirty.
In order to ensure that your restaurant is well-equipped to deal with dirt, you should place a soap dispenser at every sink in the kitchen and bathrooms. You may want to consider having two dispensers at each sink within the kitchen - one for holding hand soap and another for holding soap to wash produce (they should be clearly marked to avoid confusion).
It's recommended that you hang signs reminding employees to wash their hands as often as possible to prevent the spread of germs and bacteria and reduce the risk of cross-contaminating foods. This is especially crucial for those who want to offer organic fare to their patrons, because once organic produce is co-mingled with conventional produce, it can no longer be sold as organic.