Liam Jones
Founder, Pilla App
Live stream will appear here
Learn the strict controls for preparing sushi and raw fish safely, plus how Pilla and AI help you build these procedures into your system.
Join Liam Jones, founder of Pilla and a qualified food safety consultant, for a session on sushi and raw fish.
Understand
Fish naturally harbour parasites harmful to humans. Tuna and salmon served raw must have been frozen at -20°c for a minimum of 24 hours to kill parasites. Written certification from the supplier is mandatory.
Each fish fillet must be prepared within 20 minutes and returned promptly to refrigerated storage. Only one fillet should be removed from the fridge at a time, and fish must not be out of refrigeration for longer than one hour total.
At temperatures above 4°c, certain fish start producing histamines that cause scombrotoxic fish poisoning. Unlike bacteria, these histamines are not destroyed by cooking. Once formed, they remain in the fish permanently.
There is no cooking step to protect customers, so every bacterium transferred during handling will be consumed. Hand washing must be more frequent and thorough than for other kitchen work.
Apply
See how sushi and raw fish 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.