Tenders Are Invited For Providing A Feeding Service For Children In Schools And Kindergartens In The Dzikowiec Commune

The Subject Of The Order Is The Provision Of A Service Consisting In The Preparation, Cooking And Serving Of Meals For Students From The Dzikowiec Commune In: • The Primary School In Lipnica Together With Kindergarten Classes; • The Primary School In Dzikowiec And The Local Government Kindergarten In Dzikowiec; And The Preparation And Cooking Of Meals For Students Of The Primary School In Kopcie And Wilcza Wola. The Expected Estimated Number Of Meals Served Daily In The Kindergarten Is 154.The Expected Estimated Number Of Meals Served Daily In Primary Schools Is 240.2. The Contractor Undertakes To Prepare Meals In Two Commercial Premises (Kitchens With Facilities) Located In Schools In Dzikowiec And Lipnica. The Ordering Party Does Not Allow Meals To Be Prepared In Only One Commercial Premises.3.1. The Subject Of The Order Is The Provision Of A Service Consisting In The Preparation And Serving Of Meals: A) For School Students: A One-Course Hot Meal With Compote; B) For Children In Kindergartens: Breakfasts, A Two-Course Dinner, Compote, 3.2. A One-Course Hot Meal Will Be Served In The Formula: Soup Twice A Week And A Second Course Three Times A Week. 3.3. A One-Course Hot Meal Means: A) Soup With Meat Served With Bread, Compote/Water, B) Meatless Dish, E.G. Dumplings, Fish, Pancakes, C) Meat Dish: Meat With Potatoes, Groats, Rice - Min. 400 G, Served With Vegetable Salad And Compote/Water 3.4. A Two-Course Meal Is Understood As: A) Soup With Meat Served With Bread And Compote/Water. B) Meatless Dish, E.G. Dumplings, Fish, Pancakes, Or Meat Dish: Meat With Addition Of E.G. Potatoes, Groats, Rice, Legumes) Served With Vegetable Salad And Compote/Water.4. The Contractor Is Obliged To Prepare And Serve Meals Of A Higher Standard Based On The Highest Quality And Safety Products In Accordance With Haccp Standards.5. When Planning Meals, The Contractor Must Take Into Account The Recommended Energy Value For Children Of School And Preschool Age, In Particular Age Groups, And Take Into Account The Nutritional Value Of The Prepared Meals. The Calorie Content Of One Lunch Should Be Adapted To The Age Range Of Children From Grades 0-3 Of Primary Schools And Children From Grades 4-8 Of Primary Schools And Kindergartens.6. The Contractor Is Obliged To Implement Haccp Instructions In Commercial Premises And Obtain Consent From The Relevant Sanitary And Epidemiological Station For The Preparation, Cooking And Serving Of Meals.7. Meals Must Meet The Requirements Contained In The Regulation Of The Minister Of Health Of July 26, 2016 On Groups Of Foodstuffs Intended For Sale To Children And Adolescents In Educational System Units And The Requirements That Must Be Met By Foodstuffs Appropriate For Collective Feeding Of Children And Adolescents In These Units. 8. The Basic Spices Used To Prepare Meals Should Include: Salt, Pepper, Allspice, Bay Leaf, Sugar And Other Ingredients, E.G. Cream. The Contractor Should Not Prepare Meals From Semi-Finished Products. 9. Meals

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