Liam Jones
Founder, Pilla App
Live stream will appear here
Learn how to use sanitiser correctly and why it only works on clean surfaces, plus how Pilla and AI help you build cleaning procedures into your system.
Join Liam Jones, founder of Pilla and a qualified food safety consultant, for a session on sanitiser use.
Understand
Cleaning removes visible soiling, grease, and food residues. Sanitising kills bacteria on an already clean surface. They are two distinct actions that must happen in sequence for proper disinfection.
When surfaces have heavy contamination, allergen residues, or tenacious soiling, a hard surface cleaner or degreaser must be used before the sanitiser. Sanitiser cannot penetrate grease or food layers to reach bacteria.
Follow the manufacturer's instructions exactly. Too little sanitiser reduces effectiveness against bacteria. Too much wastes product and can leave chemical residues on food contact surfaces that create a chemical contamination risk.
The required contact time varies by product but is typically 30 seconds to several minutes. The sanitiser must remain wet on the surface for the full contact time to achieve the claimed bacterial reduction.
Apply
See how sanitiser use 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.