Food safety and sanitation


Stetler S. 2011. Food safety and sanitation. In Ward A, Coslik A, Maslanka M, Eds. Proceedings of the Ninth Conference on Zoo and Wildlife Nutrition, AZA Nutrition Advisory Group, Kansas City, MO.


Food Safety and Sanitation is a big aspect of our daily operation and by providing a safe and clean environment you can maintain quality food for the entire collection. The purpose is to help others understand that by doing everything possible to reduce and, or eliminate the threat of food-borne illnesses, that you can keep your food, equipment and staff safe. Cleaning and sanitizing is an important aspect of our daily operations and by not following proper procedure, we are creating a home for bacteria, parasites, insects and rodents. Keeping your pests under control will keep the food, animals and staff safe as food-borne illnesses can be transmitted by pests. There are different methods on how to clean and sanitize your food areas and dishes, anywhere from chemical sanitation to sanitizing with hot water. Following the instruction from the invertebrate supplier on how to store your inverts is the easiest to do. Knowing where all your food products originate from is very important, as some products come from foreign countries. Following the guidelines of your local health department and or other government agency will help you keep your work environment safe.

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