1. The Subject Of The Order Is The Successive Delivery Of Food Products. 1. The Subject Of The Order Is The Delivery Of Groceries To The Ordering Partys Office Twice A Week (Tuesday And Friday) From 8.00 - 12.00 Own Means Of Transport With A Valid Certificate From The Sanitary Inspection Confirming The Fulfillment Of The Conditions Necessary For The Transport Of Food. 2. Transporters Must Have A Valid Medical Certificate: Sanitary And Epidemiological, Allowing Work In Contact With Food. 3 Orders Will Be Placed By Phone, E-Mail Or Fax To The Number Provided By The Contractor. 4 The Contractor Is Responsible For The Timeliness And Quality Of Deliveries. All Offered Products Must Meet The Requirements Specified In The Act Of August 25, 2006 On Food And Nutrition Safety, Journal Of Laws. Of 2006 No. 171 Item 1225 As Amended. 5 The Ordering Party Requires That The Delivered Products Be Packed In Original Packaging And Have A Label Containing At Least: - Product Name, - List Of Ingredients, - Production Date, - Name And Address Of The Manufacturer, - Net Weight, - Expiry Date, Date Of Minimum Shelf Life, - Net Content Expressed In Measurement Units, - Information On Allergens, - Production Batch Marking Enabling Identification Of The Product. Delivery In Replacement Or Damaged Packaging Is Not Allowed. The Goods Should Be Packed In The Packaging Specified In Schedule No. 2. The Weight Of The Packaging May Vary By +/- 20%. 6. Containers And Packaging Must Be Certified By The National Institute Of Hygiene For Contact With Food. They Should Be Smooth, Clean, Easy To Wash And Disinfect. The Subject Of The Order Should Be Of Good Quality And Have At Least: A) A 7-Day Shelf Life In The Case Of Pasteurized Milk And Cottage Cheese, B) A 14-Day Shelf Life In The Case Of Pasteurized Cream And Yogurts, C) A 30-Day Shelf Life In The Case Of Yellow Cheese, Processed Cheese, Uht Milk, Uht Cream, Mayonnaise, Mustard, Vegetable And Animal Fats, D) 60-Day Shelf Life For Loose Products. The Delivery Process That Is The Subject Of The Order Should Be Consistent With The Haccp System In Food Processing Applicable By The Contractor.
We takes all possible care for accurate & authentic tender information, however Users are requested to refer Original source of Tender Notice / Tender Document published by Tender Issuing Agency before taking any call regarding this tender.
