Liam Jones
Founder, Pilla App
Live stream will appear here
Learn how to barbecue food safely and verify it reaches the correct temperature, plus how Pilla and AI help you build barbecue procedures into your system.
Join Liam Jones, founder of Pilla and a qualified food safety consultant, for a session on barbecue safety.
Understand
Charcoal must be glowing red with grey edges before any food is placed on the grill. Cooking over flames rather than glowing coals results in burnt exteriors and raw interiors.
Items like chicken, sausages, and burgers should be pre-cooked in the kitchen oven to ensure thorough internal cooking, then finished on the barbecue for flavour and appearance. This guarantees the core reaches 75°c.
Use separate tongs, utensils, and plates for raw and cooked food. Maintain a left-to-right workflow from raw preparation to cooking to cooked service. Never place cooked food on a surface that held raw meat.
All barbecued food must reach a core temperature of 75°c, verified by probe. Visual checks alone are unreliable because charring on the outside gives no indication of internal temperature.
Apply
See how barbecue 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.