Staphylococcus aureus is a bacteria that produces a heat-stable toxin that is therefore resistant to cooking and can persist and cause food poisoning after despite normal cooking procedures.
Raw vegetables carry a high-risk in a food production kitchen, and thus should be treated in a manner that recognises these risks. The best method in addressing the prevention of concerns, is to start from the process of delivery. Upon delivery, one should ensure that all raw fruits and vegetables are of the quality that is required, removed from their packaging (this is often in the form of cardboard boxes).
Since food poisoning complaints are a reality, there are thus a few procedures that need to be followed in order to ensure that you are able to prove due diligence, over and above the hygiene audit.