Tenders Are Invited For 2023 - Preparation And Delivery Of Meals (Catering Service) For Residents Of The Daily Social Welfare Home, Ul. Kozielska 71 And Dd Senior + Ul. Partisans 30 In Gliwice

Part Ipreparation And Delivery (Monday To Friday) Of Breakfasts, Two-Course Dinners And Desserts To The Dzienny Dom Pomocy Społecznej Ul. Kozielska 711. Breakfast Set: Weight Of Individual Sample Breakfast Ingredients (One Serving): 1.1. Bread: 150 G - 1.5 Sandwiches Made Of Wheat And Rye Bread (3 Slices Of Bread With Additions, Cut In Half) - Milk Soup 250 Ml 1.2. Bread Additives:- Ham 50 G- Sandwich Meats 50 G- Brawn 100 G- Pâté 80 G- Spreads (Fish, Egg, Etc.) 100 G- Melted Cheese 50 G- Cheese 50 G- Cottage Cheese 80 G- Egg 1 Pc. - Jam 80 G - Sausages, Sausages 3 Pcs. 1.3. Butter 82% Fat: 20 G Cocoa 200 Ml 3 X A Week Cold Cuts (Including Hot), Ham, Pâté, Etc. 2 X A Week E.G. Dairy Products, Eggs, Jam, Paste, Etc. For Sandwiches Min. 15 G Per Person In The Form Of Lettuce, Radish, Cucumber, Etc. Fresh Bread Daily. Milk Soup 2 X Week - On These Days 100 G Bread Or Croissant / Butter Roll Cereal Coffee / Cocoa X 1 / Week - Tea X 4 / Week Individual Breakfast Sets May Not Be Repeated Until The Following Week.Provision Of: Ketchup (30 Ml/Per Person/Month), Mustard (30 Ml/Per Person/Month).2. Dinner Set: Weight Of Each Sample Dinner Ingredient (One Serving):2.1.Soup: 400 Ml2.2. Second Course: - Potatoes, Rice, Groats, Pasta 200 G - Meat - Poultry, Pork, Beef 120 G (Weight Without Breadcrumbs) - Fish - Fillet Without Bones 125 G (Weight Without Breadcrumbs) - Roast Chicken Leg With Bone 200 G - Dumplings, Croquettes, Pancakes, Dumplings, Stuffed Cabbage, Dumplings, Potato Pancakes, Pancakes, Dumplings (Stuffing - Meat, Vegetables, Fruit) 300 G - Goulash, 120 G Meat + 100 Ml Sauce - Bigos, Baked Beans, Spaghetti 300 G ( Min. 60 G Of Meat) - Herring In Cream 125 G - 2 Eggs - Sauce - Light, Dark, Mushroom, Dill, Tomato 40 Ml2.3. Salad, Cooked Vegetables 100 Gexcept Days With Dishes Such As: Bigos, Baked Beans, Cabbage Rolls, Etc.2.4. Fruit Juice-Concentrate 25 Ml/Day/Per Person2.5. Water 250 Ml/Day/Per Person Soups With Meat/Vegetable Stock/Or Thickened With Cream/ Thick Cream Soup 3 X A Week Meat Dinner (Including Fish, Minimum 1 X 10 Eating Days) 1 X A Week Half-Meat Dinner - Stuffed Cabbage, Noodles With Cabbage And Meat, Noodles With Meat, Etc. 1 X A Week Meat-Free Dinner (In Friday) The Second Course Must Consist Of Protein Products, Preferably Of Animal Origin (Meat, Fish, Cheese, Eggs, Poultry) Products Rich In Complex Carbohydrates (Potatoes, Groats, Rice, Noodles, Pasta) And Vegetable Additives (Sliced ​​Salads, Vegetables Cooked). The Ordering Party Does Not Allow The Repetition Of Meals Within 10 Eating Days. 125 G - Raw Fruit Min. 200G- Jelly, Pudding, Jelly, Fruit Salad Min. 200G - Fruit Cocktail, Fruit Mousse, Juice Min. 200 Ml - 1 X A Month Cake In Pieces (200G Per 1 Person) For Occasional Meetings, - 1 X A Month Coffee (15G Per 1 Person), - 1 X A Month Coffee Cream (10G Per 1 Person), - 1 X A Month Sugar (10 G Per 1 Person). Cake, Coffee, Cream And Sugar On The Same Day After Notification By The Ordering Party. Under The Contract, The Contractor Will Provide Festive Meals, Including Traditional Christmas And Easter Dishes And Cakes. :4.1. Preparation And Delivery Of 30 Meals From Monday To Friday On Working Days To Ddps Ul. Kozielska 71 In The Period From Signing The Contract To 31.07.2024. 00 - 12:30Max. Number Of Meals Per Day: 304.3. The Minimum Number Of Meals In The Facility (Breakfast, Lunch, Afternoon Tea Counted As 1) Is 3795.4.4. The Contractor Is Not Entitled To A Financial Claim For Failure To Use The Indicated Max. Number Of Meals. Min. Number Of Meals Per Day: 154.5. The Ordering Party Is Obliged To Provide Information On The Number Of Meals One Day In Advance By 10:00.4.6. Delivered Meals Must Be Wholesome, Complying With All Nutritional And Energy Standards Applicable In Mass Catering Establishments (According To Haccp Standards). • Temperatures Appropriate For Dishes: - Soup, Sauces - Min. 750C - Salads, Salads - From 40C To 60C - Dairy Products - From 40C To 60C - Vegetables, Fruits - Depending On The Type, From 40C To 60C Or Ambient Temperature, - Meat, Fish Dishes, Etc. And Hot Desserts (Puddings, Etc. .) - Min. 630C• The Contractor Delivers The Second Course And Dessert In A Disposable Container,• Meals Cannot Be Prepared From Ready-Made And Semi-Finished Products And Powdered Dishes (Except Jelly, Pudding, Jelly),• The Type Of Dish Cannot Be Repeated Within 10 Eating Days (Including Salads), On The Same Day A Product, E.G. Pasta, Potatoes, May Be Present In Only One Dish, • The Planned Menu Should Take Into Account Seasonal Products And The Period Of Heat (Avoiding Fatty And High-Energy Products), • Meals Should Be Prepared In Accordance With The Procedures Necessary To Ensuring The Safety Of Food And Nutrition, Taking Into Account The Provisions Set Out In The Act Of 25 August 2006 On Food Safety And Nutrition. Working Days With Information - The Name Of The Dish, Ingredients, Weight And List Of Allergens, 4.8. The Contractor Will Deliver Meals In Specialized Thermos Flasks That Guarantee The Maintenance Of The Appropriate Temperature And Quality Of The Transported Dishes. Due To The Required Aesthetics Of Dishes And Meals, The Method Of Transport Must Prevent The Dishes From Deforming, Pouring Out And Sticking Together. Microbiological And Haccp Standards. 4.10. The Service Provider Is Obliged To Collect Samples Of Meals On His Own And Store Them In Accordance With The Guidelines. Bears The Related Costs In Accordance With The Act On Waste. Permits And Training Required By Law In Relation To The Performance Of Activities Related To The Preparation And Distribution Of Meals. For Sanitary And Epidemiological Purposes.4.15. The Contractor Is Obliged To Include In The Offered Price All Costs Related To The Subject Of The Order: Costs Of Products, Meal Preparation, Packaging Costs, Costs Of Transport And Bringing In As Well As Waste Disposal Costs.4.16.The Contractor Provides At His Own Expense And At His Own Expense In The Scope Of Continuity Of Feeding In The Event Of Equipment Failure Or Other Circumstances Preventing The Continuation Of The Process. - Checking The Weight Of Meals, - Checking The Temperature Of Meals At The Time Of Delivery To The Ordering Partys Seat. Comments And Discrepancies Will Be Immediately Forwarded To The Contractor By E-Mail.