Tenders Are Invited For Successful Delivery Of Meat, Cold Cuts And Poultry For The Social Welfare Home In Strzelce Op. With A Branch In Szymiszów And A Branch In Leśnica Ul. Firefighter 8 For 2026.

Part I - Meat And Cold Cuts In Quantities: Boiled Gammon - 420 Kg, Smoked Bacon - 350 Kg, Cut Beef Tripe - 300 Kg, Frankfurters - 45 Kg, Pork Goulash Meat Cut Into Cubes - 800 Kg, Boneless Pork Neck - 1000 Kg, Loose Black Pudding - 400 Kg, Silesian Sausage - 1,300Kg, White Sausage - 20Kg, Cumin Sausage - 260Kg, Pork Bones (Neck Or Pork Chop) 900Kg, Beef Bones - 300Kg, Steamed Krakow Pork Sausage - 630Kg, Boneless Shoulder - 600Kg, Tag (Onion Or Pepper) - 280Kg, Ground Sausage - 240Kg, Meat Minced (Beef And Pork) - 400Kg, Pork Mortadella - 240Kg, Thin Sausage - 700Kg, Thick Sausage - 700Kg, Pâté Foil - 360Kg, Roast Romaine, Onion, Pepper - 240Kg, Thick Beer Pork Sausage - 240Kg, Poultry Tenderloin - 450Kg, Turkey Tenderloin - 450Kg, Sopot Tenderloin - 160Kg, White Brawn In Foil 300Kg, Boneless Pork Loin - 310Kg, Fresh Ground Bacon - 150Kg, Cooked Ham - 450Kg, Pork Ham Boneless Meat - 360Kg, Pork Ham Sausage - 600Kg, Sausage Regular Meat - 300 Kg, Pork Ribs 700 Kg. The Order For Part I - Meat And Cold Cuts - Will Be Carried Out In Accordance With The Rules: 2.1. The Contractor Undertakes To Deliver The Assortment Twice A Week Using Its Own Transport, Bringing It To The Storage Rooms And At Its Own Expense To The Building Of Dps Branch Szymiszów Ul. Strzelecka 2. Food Transport Vehicles Must Meet The Requirements Specified In The Act Of August 25, 2006. On Food And Nutrition Safety (Consolidated Text: Journal Of Laws Of 2023, Item 1448), 2.2. The Assortment Of The Ordered Delivery Will Be Agreed Successively By Telephone Or Electronically At Least Two Days Before Delivery, 2.3. Deliveries For A Sunday Or Holiday Should Take Place On The Day Immediately Preceding The Sunday Or Holiday, 2.4. The Ordering Partys Representative Is Present When Receiving The Subject Of The Order Or Another Person Replacing Him (Counting, Weighing The Goods And Checking For Damage And Warranty Dates, Etc.), 2.5. The Delivered Meat Should Be Fresh, Not Frozen Or Thawed, Not Vacuum Packed, With A Shelf Life Of 3 To 5 Days From The Date Of Delivery, 2.6. Successively Delivered Cold Cuts Should Be Unfrozen, Vacuum Packed In Unit Or Collective Packaging Up To 2 Kg And Have A Valid At Least 5-Day Shelf Life Guarantee (Use By Date) On The Day Of Delivery, 2.7. The Contractor Guarantees To Meet The Required Quality Standards And Deliver The Assortment In A Fresh Condition And Within The Initial Warranty Period, The Assortment Is Properly Marked, Produced And Delivered In Compliance With Sanitary And Epidemiological Requirements And The Haccp System, 2.8. The Contractor Ensures Good Quality Of The Assortment, 2.9. The Contractor Guarantees A Constant Price Of The Subject Of The Order During The Contract Period, 2.10. The Ordering Party Reserves The Right Not To Complete The Contract In Its Entirety, 2.11. The Ordering Party Reserves The Right Not To Use The Quantity Covered By The Contract And To Change Selected Items Within The Unused Assortment Covered By The Contract And The Co