Tenders Are Invited For Preparing, Delivering And Serving Hot Meals For Residents Of The Wschowa Commune In 2026

A Service Consisting In Preparing, Delivering And Serving Hot Meals For Residents Of The Wschowa Commune In 2026 (365 Days) - As Part Of The Government Program Meal At School And At Home. For The Purpose Of Evaluating The Offer, The Ordering Party Provides The Estimated Total Number Of Meals To Be Prepared And Served During The Execution Of The Contract: 15,530 Hot Meals.2) Number Of People Covered By The Order: - In The Period From January To December (365 Days) - 40 People, - During The Holiday Period, I.E. In July And August, An Additional 15 People Will Use The Meals In Each Of These Months. A Hot Meal Is Understood As A One-Course Meal Consisting Of: Soup With The So-Called Insert Or Second Course. - A Portion Of Soup With An Insert - A Maximum Of Three Times A Week - Meeting The Minimum Requirements: Minimum Size Of 550 Grams, Prepared With Meat And Vegetable Or Vegetable Stock, Plus An Insert (E.G. A Portion Of Sausage) And Bread. Or - Second Course - At Least Four Times A Week - Meeting The Following Minimum Requirements: A) Weight Of At Least 500 G, Including: - Meat Meals: 150 Grams Of Meat (Or Alternatively Fish No More Than Once A Week), 250 Grams Of Potatoes (Or Alternatively Rice, Groats, Pasta), 100 Grams Of Salad For A Meat Meal, - Semi-Meat Meals (A Maximum Of Two Meals A Week) Such As: Pasta With Sauce Bolognese, Lasagne, Cabbage Rolls, Bertone Beans), - Meatless Dish (Maximum 1 Meal Per Week) Such As: Pancakes, Potato Pancakes, Dumplings, Etc. 9) Other Requirements: A) Stuffing Content In Products Such As Stuffed Cabbage Rolls, Croquettes, Dumplings Min. 30%. B) Flour Products Such As Croquettes, Dumplings, Dumplings, Dumplings, Dumplings, Pasta Must Be Not Sticky, Not Saturated With Fat, The Dough Should Be Firm And Light In Color. C) The Minimum Caloric Value Of One Hot Meal Cannot Be Lower Than 1000 Kcal. D) Requirements Regarding The Temperature Of Meals Served: Soup - Minimum Temperature Should Be 75 °C, Main Course - Minimum Temperature Should Be 65 °C, Cold Products (Salads, Raw Salads) - Maximum Temperature 15 °C.