#OjosEnTodasPartes, contra la explotación sexual infantil ...

 

 

 

The zoo kitchen forms the feeding area for the animals in the park. In this area the fresh product is received and it is stored for every day to prepare the diets and rations of the specimens kept under human care in the facilities of the zoo.

In Guatika, a complete program of nutrition for animals is developed taking into account sanitary aspects (which include the acquisition of food, its storage, preparation and distribution) that satisfy the physiological needs in a specific way for each species.

The diet is managed from the kitchen area, where processes of evaluation, selection and preparation of food to develop diets of animals are developed specifically taking into account the requirements of each species and individual in particular (state of pregnancy, old age, particular injuries, etc.)

 

FOOD MANAGEMENT

  1. Food arrival
  2. Food Evaluation and Selection
  3. Storage
  4. Hygiene of food, materials and equipment
  5. Biosecurity in food handling
  6. Preparation and presentation of diets
  7. Delivery of food.

 

1. ARRIVAL OF FOOD

It refers to the appropriate reception depending on the type of food brought by the suppliers. It must be taken into account that the foods that arrive are generally of excellent quality to guarantee the palatability of these and to avoid diseases. Ensuring the quality of food is a vital part of preventive medicine.

 

2. EVALUATION AND SELECTION OF FOOD.

It is done taking into account the quality and condition of the food that arrives, discarding those that arrive in poor conditions.

 

3. STORAGE

It is done taking into account the order of departure and consumption (expiration date). The storage of food is usually done in 2 ways, one is freezing, such as meats, vegetables and different food supplements. Frozen products remain on shelves in cold rooms at approximately -10 ° C. Food requiring refrigeration, but not freezing, is maintained at a temperature no higher than 5º C.

Another type is dry storage that is made especially for grains, fodder, food, commercial concentrates, etc. These products are kept in plastic containers to avoid contamination by insects or rodents.

 

4. HYGIENE OF FOOD, MATERIALS AND EQUIPMENT.

Corresponds to basic management procedures to have food suitable for consumption.

 

5. BIOSECURITY IN FOOD MANAGEMENT.

Hygiene rules, cleaning, preventive medicine programs at work. Whenever the different foods are handled, the kitchen worker washes his hands, boards and equipment with soap and water, between each preparation of a type of food the entire area is cleaned with disinfectants.

 

6. PREPARATION AND PRESENTATION OF DIETS AND FOOD DELIVERIES.

The elaboration of the diet taking into account the animal species and its biological behavior for the consumption of food.

The estimation of the amount of energy contributed or of vitamins and minerals by the diet and available for the animal compared with the needs that the animal requires can be a really interesting exercise, since what should be avoided is that the nutrients and calories are not excessive or scarce. Whatever the situation, an estimate of the requirements is all that is needed for the evaluation of a diet.

 

7. DELIVERY OF FOOD

The frequency with which rations are offered to animals varies greatly between different species.

Zoológico miembro de:                                                                                               

           

Hotel miembro de: 

 

 

 General:

LOGO GUATIKA SIN FONDO

 

 

 

 

 

Tibasosa, Boyacá.

Apertura: 9AM a 4PM S-D-F

Apertura: 9AM a 3PM L-V

Exhibición leones, tigres, osos, pumas y jaguares: 10:30AM a 4:20PM

Whatsapp Vector - 2 Free Whatsapp Graphics downloadTel: +57 3185720136 - +57 3108892067 (atención telefónica de 8AM a 5PM)

servicioalcliente.guatika@gmail.com

RNT: 25437

NIT: 900307417-1

Ingreso a

Boton correo guatika fincaventura