Liam Jones
Founder, Pilla App
Live stream will appear here
Learn the strict controls required to prevent E. coli contamination, plus how Pilla and AI help you build these controls into your system.
Join Liam Jones, founder of Pilla and a qualified food safety consultant, for a session on e. coli control.
Understand
The fundamental principle of E. coli control is keeping raw foods completely separate from ready-to-eat foods at every stage. This applies to physical space, equipment, utensils, cloths, hands, and clothing.
Equipment that has contacted raw food must undergo thermal disinfection at 82°c for 15 seconds minimum. Sanitiser alone cannot guarantee destruction of E. coli. If thermal disinfection is not possible, colour-coded dedicated equipment must be used.
Meat slicers, mincers, and vacuum packers must only be used for cooked foods. If raw products will contact this equipment, completely separate equipment must be purchased. Raw and ready-to-eat must never share complex equipment.
Ready-to-eat foods that come into direct or indirect contact with soil, blood, or raw food must be discarded. There is no recovery from E. coli contamination.
Apply
See how e. coli control 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.