Bids Are Invited For Ser. Food Rethermalization And Distribution

The Food Service Required By The National Institute Of Geriatrics Must Operate Under The Modality Cook And Chill, A System That Consists Of The Advance Production Of Food, Its Rapid Cooling, Storage Under Controlled Conditions And Subsequent Regeneration For Consumption, In Accordance With The Current Regulations. The Supplier Will Be Fully Responsible For The Correct Implementation, Control And Supervision Of The System Cook And Chill, Must Ensure The Traceability Of Food In All Its Stages, Compliance With Maximum Storage Times And The Application Of Documented Procedures That Support The Security And Safety Of The Service Delivered. Likewise, It Must Permanently Ensure The Quality Of Preparations, Excellence In Care And Avoiding Service Breaks Or Delays In Provision Of The Same. Different Minutes Will Be Provided For Each Day Of The Week, An Option Of Starter, Lunch And Dessert Based On A Standardized Menu, Which Must Be Varied Every Day Of The Week In Compliance With The Indications Of The Minsal Dietary Guides Once A Week; Fish And Legumes, 2 Times A The Week Beef With Various Aggregates, In Accordance With These Technical Specifications. In This Sense, It Is Mandatory To Report The Caloric Intake Of Each Preparation Daily By Publishing Visible Information Using Physical Media Arranged In The Power Unit. Furthermore, This Information Must Be Delivered To The Contract Administrator Along With The Monthly Minutes.