Commissary renovation and centralization at the Smithsonian National Zoological Park

Citation

Polete D, Lisi K, Edwards M. 2007. Commissary renovation and centralization at the Smithsonian National Zoological Park. In Ward A, Hunt A, Maslanka M, Eds. Proceedings of the Seventh Conference on Zoo and Wildlife Nutrition, AZA Nutrition Advisory Group, Knoxville, TN.

Abstract

Renovation of Smithsonian National Zoological Park (NZP) commissary facilities, evaluation and revision of procedures, and the addition of staff and volunteers were implemented as part of a programmatic shift from decentralized to centralized commissary operation and an overall renewal of the clinical nutrition program. Existing facilities were renovated and new equipment was obtained using hazard analysis and critical control point methodology (HACCP) to address concerns regarding ingredient flow, biosecurity, safe food handling, portion control, and cross contamination. Preparation of ready-to-feed diets, standardized mixes and/or ready-to-feed bulk diets were systematically implemented throughout the living collection. Centralized food preparation is supported by the HACCP approach to food safety and management, by effectively reducing the number of critical control points that have to be considered and monitored. Consistent with other centralized food systems, both in zoos and other industries, this has been an effective approach to standardize the feeding program, consolidate high cost equipment, reduce loss of food resources and contribute to overall improved animal health.

Polete – COMMISSARY RENOVATION AND CENTRALIZATION AT THE SMITHSONIAN NATIONAL ZOOLOGICAL PARK.pdf     2 MB