Liam Jones
Founder, Pilla App
Live stream will appear here
Learn the food safety rules for hot buffets including holding temperatures, plus how Pilla and AI help you build hot buffet procedures into your system.
Join Liam Jones, founder of Pilla and a qualified food safety consultant, for a session on hot buffets.
Understand
Food held hot must be maintained at a minimum of 63°c. A temperature of 65-68°c is preferable. Below 63°c, bacteria can multiply rapidly and spores can re-germinate.
Food that falls below 63°c must be discarded within 2 hours. Even if the temperature is raised again, bacterial growth may have already begun and toxins may have formed that reheating cannot destroy.
Adding freshly cooked food to a container of food that has been on display mixes food at different stages of safety. Always replace entire containers with fresh batches and discard the old batch.
Pre-heat all equipment before loading food. Never use hot holding equipment to cook or reheat food as it is not designed to raise temperatures. Food must already be above 63°c when placed into holding.
Apply
See how hot buffets 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.