Tenders Are Invited For Cooking And Distribution Of Meals For Residents Of The Social Welfare Home In Osiek

1. The Tenderer Providing The Catering Service Should Prepare 24-Hour Meals For Approximately 100 Residents, I.E. Chronically Mentally Ill People (Number Of Meals Per Day With Tolerance: - 15% Of The Maximum Number Of Residents).2. The Basis Of The Residents Nutrition Is A Normal Diet, As Well As Other Types Of Diets Referred To In Section 13, And The Implementing Unit Will Keep The Contractor Informed About How Many Meals From A Given Type Of Diet Will Be Ordered. As Part Of The Daily Set For One Person (Regardless Of The Type Of Diet), The Contractor Is Obliged To Prepare 4 Meals, I.E.: Breakfast, Lunch, Dinner And An Additional Meal (Afternoon Snack). Preparation Of Meals During Holidays And Occasional Celebrations, Including Traditional Dishes, Should Be Taken Into Account. Preparation Of Meals For Residents Should Be Based On The Nomenclature Of Diets Applicable To The Nutrition Of Various Diseases.3. The Contractor Is Responsible For Compliance With The Dietary Recommendations Of The Implementing Unit Regarding Specific Types Of Diets.4. The Contractor Will Deliver Prepared Meals To Individual Parts Of The House: 1) Palace - Approximately 41 People, 2) New Pavilion - Approximately 43 People, 3) Administrative And Residential Building - 16 People. 5. As Part Of The Subject Of The Contract And Future Remuneration, The Contractor Will Prepare Meals In Accordance With The Applicable Legal Provisions And Will Deliver Them And Bring Them To The Premises Indicated By The Executing Unit.6. The Employees Of The Implementing Unit Will Distribute The Meals Among The Residents.7. During The Execution Of The Contract, The Implementing Unit Reserves The Right To Access All Certificates For Raw Materials, Devices, Equipment, Dishes, And Transport Packaging Used In The Process Of Preparing And Transporting Meals.8. The Implementing Unit Reserves The Right To Assess And Verify All Parameters Of The Ordered Service - At Every Stage And At Any Time At The Place Of Preparation Of Meals And Their Delivery Method, Especially To Control The Qualitative And Quantitative Compliance Of The Delivered Catering With The Subject Of The Order.9. Employees Providing Food Preparation And Delivery Services Should Have Up-To-Date Medical Examinations And Follow All Hygiene Rules Applicable To Nutrition.10. The Contractor Undertakes, In Accordance With The Regulation Of The Minister Of Health Of April 17, 2007 (Journal Of Laws Of 2007, Item 545) On The Collection And Storage Of Food Samples By Closed Catering Establishments, To Collect And Store Food Samples Of All Dishes Included In Each Meal. Samples Of Each Component Of The Dish From The Food Batch Are Taken At The End Of The Portioning Period In The Quantities Necessary To Carry Out Laboratory Tests, But Not Less Than 150 G In The Case Of Soups, Meat, Meat And Fish Dishes, Cold Cuts And Sausage Products (In One Piece), Cooked Vegetables, Sauces, Flour And Dairy Dishes, Delicatessen Products, Salads. The Contractor Will Co