Liam Jones
Founder, Pilla App
Live stream will appear here
Learn the food safety rules for handling and cooking shellfish, plus how Pilla and AI help you build shellfish procedures into your system.
Join Liam Jones, founder of Pilla and a qualified food safety consultant, for a session on cooking shellfish safely.
Understand
Live shellfish must be stored dry and ventilated, never submerged in water. Submerging shellfish in water can drown them and accelerate bacterial growth. They should be kept in the fridge at below 5°c.
Before cooking, tap any open mussels on a hard surface. If they close, they are alive and safe to cook. If they remain open, they are dead and must be discarded. After cooking, any mussels that have not opened must also be discarded.
Health ID tags trace shellfish back to their harvesting waters, which is critical if there is ever a contamination incident. These tags must be retained for 60 days as a legal requirement for traceability.
Fresh shellfish has a maximum shelf life of 2 days from delivery. Beyond this, even properly stored shellfish must be discarded.
Apply
See how cooking shellfish safely 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.