Tenders Are Invited For Providing Services Of Preparing And Delivering Preventive Meals.

1. The Subject Of The Order Is The Provision Of Services Of Preparation And Delivery Of Preventive Meals To The Municipal Waste Disposal Plant In Hryniewicze, In Accordance With The Requirements Specified In The Swz, In Particular In Volume Iii Of The Swz - Description Of The Subject Of The Order (Opz).2.Requirements For The Provided Preventive Meals: 1) Each Preventive Meal Should Have A Caloric Value Of Not Less Than 1000 Kcal. Moreover, In Accordance With § 2 Section 1 Of The Regulation Of The Council Of Ministers Dated May 28, 1996 On Preventive Meals And Drinks (Journal Of Laws No. 60, Item 279, As Amended) Should Include: A.Approx. 50-55% Carbohydrates, B.Approx. 30-35% Fats, C.Approx. 15% Protein,2) The Contractor Will Be Obliged To Deliver Preventive Meals Using Transport Provided By The Contractor, At His Expense, Included In The Price Of The Meal.3) The Preventive Meal Should Include: A.Portion Of Hot Soup – Min. 500 Ml, B.A Portion Of Meat, And On Fridays Fish - Min. 100 G,C.Portion Of Fresh Bread – Min. 100 G, D.Portion Of Salad – Min. 150 G,E.A Portion Of Potatoes, Groats Or Rice – Min. 200 G.4) Preventive Meals Must Be Prepared Immediately Before Delivery, Using Only Fresh Ingredients. The Use Of Ready-Made Frozen Meals, Canned Food, Concentrates, Powdered Meals And Ready-Made Catering Semi-Finished Products, As Well As The Serving Of Previously Prepared And Reheated Meals Is Prohibited. The Use Of Frozen Raw Materials (E.G. Vegetables, Fish) Is Allowed, Provided That They Are Culinary Processed On The Day Of Preparing The Meal.5) Hot Ingredients Of Preventive Meals Should Be Delivered Hot And Ready To Eat.6) During Transport, Preventive Meals Will Be Placed In Collective Thermal Insulating Containers Adapted To Transport Food And Ensuring The Maintenance Of The Proper Temperature Of The Meals.7) Ingredients Of The Meal Specified In Point 3(A). B, D And E Must Be Tightly Packed, Portioned For 1 Person And Delivered In Undamaged Disposable Packaging, Together With The Delivery Of A Number Of Disposable Cutlery Corresponding To The Number Of Portions Delivered. 8) The Soup Should Be Delivered In Tight And Undamaged Disposable Packaging, Portioned For 1 Person, Or In Collective Thermoses Together With The Delivery Of Disposable Dishes And Cutlery Intended For Contact With Food, Resistant To High Temperatures, In A Number Corresponding To The Number Of Portions Delivered.9) The Delivered Bread Should Be Fresh, The Production Date Should Be Consistent With The Date Of Delivery Of The Preventive Meals. 10) The Bread Should Be Cut And Packed Into Loaves, And In The Entire Batch Of Bread Delivered, The Share Of Wheat-Rye Bread Of The Balton Type Or Equivalent And Wholemeal Rye Bread Should Be 50% Each. 11) Meals Will Be Prepared In Accordance With The Menu Planned For 14 Calendar Days (With The Days Of The Week Marked Mon-Sun), Including At Least An Indication Of The Type Of Meal, Its Composition, Weight, List Of Allergens And Calorie Conte