Tenders Are Invited For (2) 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 Ipreparing And Delivering (Monday To Friday) 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-Rye Bread (3 Slices Of Bread With Additions, Cut In Half) - Milk Soup 250 Ml 1.2. Additives For Bread:- Ham 50 G- Sandwich Meats 50 G- Brawn 100 G- Pâté 80 G - Spreads (Fish, Egg, Etc.) 100 G - Processed Cheese 50 G- Cheese 50 G- Cottage Cheese 80 G- Egg 1 Pcs - Jam 80 G - Sausages, Sausages 3 Pcs Cereal, 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 Sets Breakfast May Not Be Repeated Until The Following Week.Provision Of: Ketchup (30 Ml/Per 1 Person/Month), Mustard (30 Ml/Per 1 Person/Month).2. Dinner Set: The Weight Of Each Example Of Dinner Ingredients (One Portion): 2.1. Soup: 400 Ml 2.2. 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 Ml 2.3. Salad, Cooked Vegetables 100 G Except Days With Dishes Such As: Bigos, Baked Beans, Cabbage Rolls, Etc. 2.4. Fruit Juice-Concentrate 25 Ml/Day/Per Person 2.5. 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 (Small-Cut Salads, Vegetables Cooked). The Ordering Party Does Not Allow The Repetition Of Meals Within 10 Eating Days. 3. Afternoon Tea: Weight Of Individual, Sample Lunch Ingredients (One Serving): - Natural Yoghurt, Kefir, Homogenized Cheese, Min. 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 Performed Contract, The Contractor Will Provide Festive Meals, Including Traditional Christmas And Easter Dishes And Cakes. 4.Others: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 (Not Earlier Than From August 1, 2023) To July 31, 2024. 4.2. The Maximum Number Of Meals In The Facility (Breakfast, Lunch, Afternoon Tea Counted As 1) Is 7590, And After Its Implementation The Contract Expires. Place Breakfast Dinners Maximum Number Of Meals Gliwice Ul. Kozielska 71 7:30 - 8:00 12:00 - 12:30 304.3. 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. Place Breakfasts Dinners Min. Number Of Meals Gliwice Ul. Kozielska 71 7:30 - 8:00 12:00 - 12:30 154.5. 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. 75 Degrees C - Salads, Salads - From 4 Degrees C To 6 Degrees C- Dairy - From The 4Th C To 6 Degrees C- Vegetables, Fruits - Depending On The Type, From 4St. C To 6 Degrees C Or Ambient Temperature, - Meat, Fish, Etc. Dishes And Hot Desserts (Puddings, Etc.) - Min. 63St C• 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 Deformation, Spilling And Sticking Of Dishes. 4.9. The Contractor Shall Take Care Of The Cleanliness Of The Collective Heat-Insulating Packaging In Which The Containers Will Be Transported, Ensure Its Washing And Disinfection On Its Own In Accordance With Sanitary And Microbiological Rules And Regulations And Haccp Standards. Storage In Accordance With The Guidelines. 4.11. The Contractor Is Obliged To Collect, Transport And Dispose Of Waste Related To The Catering Service And Is Thus Responsible For Managing This Waste And Bears The Costs Related To It In Accordance With The Waste Act. For The Transport Of Ready Meals (Decision Of The State Poviat Sanitary Inspector). . The Contractors Employees Dealing With The Delivery Are Required To Have Protective Clothes, Gloves, Maintain A Clean And Tidy Personal Appearance And Have Valid Health Books For Sanitary And Epidemiological Purposes. Meal Preparation, Costs Of Packaging, Costs Of Transport And Carrying, And Costs Of Waste Disposal. 4.17. The Ordering Party Will Carry Out An Inspection Which Will Include, Among Others: - Hygiene Assessment Of The Means Of Transport, Packaging, Thermoses, - Organoleptic Assessment Of Meals, - Checking The Compliance Of The Delivery With The Menu, - 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.