Liam Jones
Founder, Pilla App
Live stream will appear here
Learn which foods carry risks that standard cooking does not address, plus how Pilla and AI help you build controls for problem foods into your system.
Join Liam Jones, founder of Pilla and a qualified food safety consultant, for a session on problem foods.
Understand
Rice contains Bacillus cereus spores that survive cooking. If rice is cooled too slowly, these spores germinate and produce toxins that reheating cannot destroy. Rice must be cooled within 90 minutes and stored safely.
Shell eggs can carry Salmonella. Lion-branded eggs are considered lower risk, but pasteurised egg products should be used wherever possible, especially for vulnerable groups and any dish not fully cooked.
Sprouted seeds are grown in warm, moist conditions that are also ideal for bacterial growth. They have been linked to serious outbreaks and must be thoroughly washed and ideally cooked before serving.
Certain pulses, particularly red kidney beans, contain natural toxins that must be destroyed by proper soaking and boiling. Inadequate cooking can actually increase toxin levels rather than reduce them.
Apply
See how problem foods 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.