Tenders Are Invited For School Catering Services – Provision Of School Catering Services

School Catering Services – Provision Of School Catering Services. In Connection With The Amendment To Act No. 561/2004 Coll., On Pre-School, Primary, Secondary, Higher Vocational And Other Education (Education Act) (Hereinafter Referred To As The Education Act), According To Which, Pursuant To §§ 160, 180 And 182 Of The Act, The Contracting Authority Is Obliged To Ensure The Material Security Of Children, Pupils And Students Of Primary Schools, Or From 1/1/2026, The Contracting Authority Is Obliged To Reimburse The Catering Provider For The Costs It Incurs When Providing School Meals To The Children, Pupils And Students Of The School And The Kindergarten In Question, And Which Are Not Paid Directly By The Boarders. The Subject Of This Public Contract Is, With Regard To The Provision Of Services Mentioned Above, The Operation Of The School Canteen And The Provision Of Meals (Hereinafter Referred To As Services). Part Of The Performance Of This Public Contract Is The Rental Of Premises, Including Related Equipment And Facilities, By The Contracting Authority To The Supplier, As This Is Necessary For The Provision Of Services. Meals Are Provided To Approximately 357 Children On Average Per Month (Zš Approx. 267 Children And Kindergarten Approx. 90 Children). Services Must Be Provided In Accordance With All Relevant Hygiene, Safety And Fire Prevention Regulations, In Particular In Accordance With The Conditions Laid Down In Act No. 258/2000 Coll., On The Protection Of Public Health, As Amended, In Accordance With The Decree On School Catering And In Accordance With Valid Hygiene And Nutritional Standards For School Catering, I.E. Also In Accordance With The Principles Of Good Manufacturing And Hygienic Practice In Catering Services (Haccp). In Connection With The Provision Of Services, The Provider Will Dispose Of Waste In An Ecological Manner And In Accordance With Applicable Legal Regulations. At The Same Time, The Provider Undertakes To Proceed In Such A Way As To Minimize The Generation Of Waste: • Reducing The Amount Of Packaging Materials (Purchase Of Unpackaged Food, Exclusion Of Single-Portion Packaging, Returnable Packaging, Etc.); • Processing Raw Materials With Maximum Efficiency, In Particular: Minimize Peels And Cuttings From Fruits And Vegetables; Use Gentle Peelers And Technologies That Peel Only A Thin Layer Of Skin, Cuttings, Shavings, Etc. Use Them (E.G. In Broth, In Pesto, Stems Of Herbs For Flavoring Dishes, Etc.); Process Excess Fruit And Vegetables, E.G. By Freezing, Pickling, Fermenting, Drying, Etc. Use Meat Scraps (E.G. In Broths, Bases For Sauces, Meatballs, Etc.) Use Old Bread (E.G. In Your Own Breadcrumbs, Croutons, Stuffings, Etc.).