Liam Jones
Founder, Pilla App
Live stream will appear here
Learn the food safety controls for sous vide cooking including validated time-temperature combinations, plus how Pilla and AI help you build sous vide procedures into your system.
Join Liam Jones, founder of Pilla and a qualified food safety consultant, for a session on sous vide cooking.
Understand
Sous vide cooks at lower temperatures than conventional methods, so longer times are needed to achieve pasteurisation. Only scientifically validated combinations, such as 60°c for 45 minutes minimum, ensure food reaches safe levels.
Air remaining in the bag creates insulation that prevents even heat transfer and can also allow aerobic bacteria to survive. Complete vacuum sealing is critical for both food safety and cooking quality.
Food must be rapidly chilled to below 3°c within 90 minutes of cooking. The combination of low cooking temperatures and vacuum packaging means any delay in chilling creates dangerous conditions for spore-forming bacteria.
Each bag must be labelled with the cook date and a use-by date based on your validated shelf life, typically 5 days. Equipment must be calibrated regularly to ensure accuracy.
Apply
See how sous vide cooking 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.