Food Storage, Handling, Preparation and Quality Control Guidelines
When meat-based diets are used, proper storage,
handling, and preparation methods are important (Kleiman et al, 1996). Meat-based
products are very susceptible to bacterial growth and subsequent spoilage
(Kleiman et al, 1996).
Personnel preparing the food should be trained in proper hygiene and food handling methods (such as HACCP) (Kleiman et al, 1996). It is critical to follow food-handling procedures that aim to maintain the nutrient value of foods as well as avoid unhealthy microbial build up. The USDA Manual of Standard Operating Procedures for Handling Frozen/Thawed Meat and Prey Items Fed to Captive Exotic Animals (Crissey et. al., 2001), from which the following recommendations were sourced.
Refrigeration should be used for short-term storage only. Temperature range from 4º to 6ºC. Products not to be fed in 24 hours should be stored in a freezer. Appropriate freezer temperatures are -30ºC to -18ºC or lower.
Frozen products should be thawed under refrigeration, not at room temperature, to ensure that the temperature at the surface of the product remains low to prevent the growth of bacteria (Kleiman et al, 1996). Meat should never be thawed at room temperature. To thaw a product with the least microbial growth is to thaw under refrigeration at 4º to 7ºC. During the thawing process, meat, bones and prey items should be kept wrapped or in a container that will allow uniform thawing. Thawing in standing water is not recommended due to resulting nutrient loss. Meat and bones can be sealed in bags and thawed under running water at a temperature of 21ºC or below.
Once an item has been thawed, it should be fed within 24 hours. Feeding time should be set so as to minimise exposure of food to high ambient temperatures (Kleiman et al, 1996). Coordination of feeding times with commissary delivery of thawed meat-based products and prompt removal of uneaten food may prevent spoilage (Kleiman et al, 1996).
All equipment, food and water receptacles or areas and surfaces in which food or raw meat comes into contact with should be cleaned and sanitized daily to maintain proper levels of hygiene and ensure the health of the animals (AZA, 2012).
In general, quality control begins with the raw ingredients by the manufacturer and ends with the keeper placing the diet in the enclosure. At all times the following guidelines should be followed. Meat and meat mix standards: bright red or cherry colour, fresh odour, firm and elastic to the touch. Whole prey standards: shine or lustre to the skin, no breaks in the skin, no bloating or protrusion of viscera, no dehydration, eyes translucent, may be slightly sunken, fresh odour, firm and elastic, does not stay indented when touched. Checking the microbial load of meat is also important in ensuring good food quality. Sanitation and food safety concerns mentioned above are an important contributor to maintaining quality control.
Personnel preparing the food should be trained in proper hygiene and food handling methods (such as HACCP) (Kleiman et al, 1996). It is critical to follow food-handling procedures that aim to maintain the nutrient value of foods as well as avoid unhealthy microbial build up. The USDA Manual of Standard Operating Procedures for Handling Frozen/Thawed Meat and Prey Items Fed to Captive Exotic Animals (Crissey et. al., 2001), from which the following recommendations were sourced.
Refrigeration should be used for short-term storage only. Temperature range from 4º to 6ºC. Products not to be fed in 24 hours should be stored in a freezer. Appropriate freezer temperatures are -30ºC to -18ºC or lower.
Frozen products should be thawed under refrigeration, not at room temperature, to ensure that the temperature at the surface of the product remains low to prevent the growth of bacteria (Kleiman et al, 1996). Meat should never be thawed at room temperature. To thaw a product with the least microbial growth is to thaw under refrigeration at 4º to 7ºC. During the thawing process, meat, bones and prey items should be kept wrapped or in a container that will allow uniform thawing. Thawing in standing water is not recommended due to resulting nutrient loss. Meat and bones can be sealed in bags and thawed under running water at a temperature of 21ºC or below.
Once an item has been thawed, it should be fed within 24 hours. Feeding time should be set so as to minimise exposure of food to high ambient temperatures (Kleiman et al, 1996). Coordination of feeding times with commissary delivery of thawed meat-based products and prompt removal of uneaten food may prevent spoilage (Kleiman et al, 1996).
All equipment, food and water receptacles or areas and surfaces in which food or raw meat comes into contact with should be cleaned and sanitized daily to maintain proper levels of hygiene and ensure the health of the animals (AZA, 2012).
In general, quality control begins with the raw ingredients by the manufacturer and ends with the keeper placing the diet in the enclosure. At all times the following guidelines should be followed. Meat and meat mix standards: bright red or cherry colour, fresh odour, firm and elastic to the touch. Whole prey standards: shine or lustre to the skin, no breaks in the skin, no bloating or protrusion of viscera, no dehydration, eyes translucent, may be slightly sunken, fresh odour, firm and elastic, does not stay indented when touched. Checking the microbial load of meat is also important in ensuring good food quality. Sanitation and food safety concerns mentioned above are an important contributor to maintaining quality control.