Liam Jones
Founder, Pilla App
Live stream will appear here
Learn the food safety rules that apply to bar areas including ice, drinks, and hygiene, plus how Pilla and AI help you build these into your system.
Join Liam Jones, founder of Pilla and a qualified food safety consultant, for a session on bar areas food safety.
Understand
Using a glass to scoop ice risks glass breakage inside the ice machine, contaminating the entire ice supply. A dedicated ice scoop must be used and stored outside the machine, cleaned several times daily.
Ice machines create consistently moist environments where biofilm can develop on interior surfaces. Regular deep cleaning with manufacturer-recommended products is essential to prevent bacterial contamination of ice.
Dispense nozzles and flaps accumulate biofilm from constant moisture. These must be cleaned daily and the connectors sanitised regularly. Sticky residue around nozzles is a visible sign of bacterial growth.
Ice used to chill bottles in an ice bath is contaminated by the exterior of those bottles and the surrounding environment. It must never be used in drinks. Only ice from the dedicated ice machine should go into customer drinks.
Apply
See how bar areas food safety fits into your wider food safety management system in Pilla. We walk through how to build this into your system so that your team has clear processes, accountability, and a documented trail that proves compliance.
Automate
Learn how AI can speed up this process and connect Pilla to your other tools, giving you a much more joined up system across your business.
Bring your questions, we'll be answering them live throughout.