Liam Jones
Founder, Pilla App
Live stream will appear here
Learn the time-temperature combinations that make food safe during cooking, plus how Pilla and AI help you build cooking controls into your system.
Join Liam Jones, founder of Pilla and a qualified food safety consultant, for a session on safe cooking temperatures.
Understand
75°c for 30 seconds is the standard target. Equivalent combinations include 70°c for 2 minutes and 80°c for 6 seconds. These are minimum critical limits that have been scientifically proven to reduce bacteria to safe levels.
The danger zone is between 5°c and 63°c. Within this range, bacteria can multiply rapidly, potentially doubling every 20 minutes. Food should spend as little time as possible in this temperature range.
Burgers, sausages, rolled joints, chicken livers, and stuffed meats all require extra care. These items have surfaces folded inwards or minced contents, meaning bacteria can be present throughout, not just on the surface.
Probe the thickest or densest part of the food, wait for the reading to stabilise, and record the result. For items like burgers, check multiple pieces from each batch as cooking can be uneven.
Apply
See how safe cooking temperatures 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.