Tenders Are Invited For Feeding Primary School Students And The Elderly, Sick, Lonely And Disabled People From The Wiązownica Commune And Residents Of The Senior+ Day Home In Radawa In 2026

The Subject Of The Order Is The Provision Of Feeding Services In The Scope Of Preparing The Delivery And Serving Of One-Dish Meals For Students Of Primary Schools And Kindergarten Classes, In The Form Of Hot Meals, Served On School Days (178 Days Of Schooling), In The Period From January 15, 2026 To December 31, 2026. 4.2 The Contractor Is Obliged To Prepare Meals In His Own Kitchen That Meets The Requirements Of Sanitary Standards, And Then Deliver And Serve Meals To All Students Receiving Meals.4.3. Rooms For Serving Meals To Children In Schools Will Be Made Available By The Director Of Each School.4.4 The Contractor Is Obliged To Prepare, Serve And Deliver Meals Of The Highest Standard, Based On The Highest Quality Products.4.5 A Hot Meal Must Meet The Nutritional Standards Applicable In The So-Called Mass Catering Points, I.E. Meals Should Be Prepared In Accordance With The Principles Of Rational Nutrition, Made Of High-Quality, Fresh Food Products With Valid Expiry Dates. 4.6 The Contractor Guarantees The High Quality Of The Delivered Product, Timely Delivery And Compliance With Applicable Sanitary Standards And Requirements.4.7 The Contractor Is Obliged To Prepare Meals For A Fee For All Students Not Covered By This Order (Buying Meals Independently).4.8 Meals Should Meet The Following Criteria: - Energy Content - 850 Kcal; - Share Of Energy From Protein - Not Less Than 12% Of The Energy Value Of The Meal; - Share Of Animal Protein - On Average 50% Of The Total Amount Of Protein Zawartego W Posiłku;- Udział Energii Z Tłuszczu – Do 30%. 4.9 Method Of Preparing Meals: 1) One-Dish Dinners Should Be Understood As A Second Course Three Times A Week - Monday, Wednesday, Friday; Nutritious Soup Twice A Week - Tuesday, Thursday. The Term Nutritious Soup Should Be Understood As Soup Made From The So-Called Meat Insert Served With Fresh Bread, Without Quantity Limits. 2)Zupy Należy Przygotować Na Wywarach Jarskich (Warzywnych) Lub Mięsnych Z Dodatkiem Głównego Składnika. Soups Made From Bone Broths In Limited Quantities.3) Seasoning Soups With Low-Fat Cream Or Milk, Or Butter Or Flour, Occasionally Making A Roux. Average Weight Of 1 Serving Of Soup - 400 G. 4) Second Course - Should Consist Of Protein Products, Preferably Of Animal Origin (Meat, Fish, Poultry), Products Rich In Complex Carbohydrates (Potatoes, Groats, Rice, Pasta, Dumplings, Etc.) And Vegetable Additions (Salads, Cooked Vegetables). 5) The Ordering Party Expects That The Contractor Will Prepare Meals In Accordance With The Recommended Pro-Health Nutrition Model By: - Using Vegetable Fats; - Ograniczone Stosowanie Tłuszczów Zwierzęcych; - Umiarkowane Stosowanie Mięsa „Czerwonego”; - Use Of Poultry Meat; - Use Of Fish; - Moderate Use Of Eggs, Sugar And Salt; - A Large Share Of Vegetables And Fruit In Meals, Including Legume Seeds.6) Drink - 200 Ml (Compote, Tea).7) Delivered One-Dish Lunches, Alternatively, In The Same Amount, Soup With Increased Calories With Bread And A Second Course

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