Tenders Are Invited For Preparation And Serving Hot Meals To Children, Young People, Adults And Delivery To Their Place Of Residence In The City Of Suwałk From January 1 To December 31, 2026.

Part I Of The Order - Osiedle Północ Preparation And Serving Of Hot Meals For 30 People Total Number Of Meals 5,400.1. To Prepare Meals, The Contractor Will Always Use Fresh Products With Current Expiry Dates, Purchased From Sources Operating In Accordance With Applicable Sanitary And Hygiene Regulations (The Production Of Hot Dishes Based On Frozen Culinary Products Subjected To Thermal Treatment In A Microwave Oven And The Preparation Of Dishes From Powder Are Excluded).2. The Meal Must Be Absolutely Fresh And Prepared On The Day Of Delivery.3. The Lunch Set Should Consist Of Traditional Dishes: Soup, Second Course, Provided That Once A Week There Must Be Fish And/Or Once A Meatless Dish, On Other Days The Contractor Provides Meat Dishes. Meals Must Be Varied, The Same Dishes Cannot Be Repeated More Than Once Every 10 Days. The Weight Of Ready-To-Eat Dishes Cannot Be Less Than: A) Soup – Min. 350 Millionb) Second Course: - Potatoes, Groats, Pasta, Rice - Min. 150 G - Meat, Fish, Etc. - Min. 100 G - Salad - Min. 100 -150 G - Meatless Dish (E.G. Dumplings, Pancakes) - Min. 250 G - Salad Min. 100 G4. The Weight Of Meals Described Above Includes The Weight Applicable At The Time Of Serving The Meal.5. Hot Meals Should Include The Presence Of High-Quality Protein (Meat, Milk, Eggs, Fish) With The Addition Of Vegetables Or Fruit, Taking Into Account Seasonality, And Be Organoleptically Diversified.6. The Contractor Is Obliged To Prepare A 10-Day Menu, Which Will Be Posted At Each Meal Serving Point. 7. The Agreed Weight Of Meals Or The Quality Of The Meals Served Cannot Be Underestimated Under Penalty Of Contractual Penalties.8. Serving Hot Meals From 12:00 To 16:30 For: • Children And Teenagers On School Days; • Adults 7 Days A Week; • Delivery To Your Place Of Residence – 7 Days A Week From 11:00 A.M. To 3:00 P.M. The Premises In Which Meals Will Be Prepared And Served Should Meet Technical Standards, Sanitary And Hygienic Requirements, Should Be Approved By The Competent Sanitary Supervision Authority To Provide Mass Catering And Should Have Appropriate Equipment Enabling Proper Implementation Of The Subject Of The Order, In Particular: A) It Must Be Equipped With All Devices And Equipment Necessary To Perform The Order, In Particular The Necessary Tableware, Tables, Chairs, A Place To Hang Outer Clothes, A Toilet, B) It Must Have Technical Facilities To Ensure That Meals Are Kept At An Appropriately High Temperature Throughout The Time They Are Served, C) The Area Of The Premises Must Be Large Enough To Accommodate A Sufficient Number Of Tables And Chairs To Enable At Least 12 People To Eat Lunch At The Same Time.10. The Order Must Be Carried Out In Accordance With The Legal Provisions Regarding The Storage And Preparation Of Food Products And The Act Of August 25, 2006 On Food And Nutrition Safety (Journal Of Laws Of 2023, Item 1448) And The Recommendations Of The Institute Of Food And Nutrition. 11. The Contractor Will Also Be Obliged To Provid