Tenders Are Invited For Provision Of Catering Services - Preparation And Delivery Of Meals For Students Agricultural Education Center School Complex Them. Władysław Stanisław Reymont In Radom

1. The Subject Of The Order Is The Production And Delivery Of Daily Meals For The Pupils Of The Boarding School Of The School Complex Of The Agricultural Education Center In Radom In The Period From 04/09/2023 To 21/06/2024.2. Place Of Service: Dormitory Zsckr, Ul. Wośnicka 125D, 26-612 Radom.3. Total Number Of Students: Up To 70 People Per Day, Currently - 60 Per Day. Total In The Year In The Amount Of 14,000.4. The Scope Of The Contract Includes Nutrition For Young People On The Basis Of A Catering Service Which Includes: Preparation Of Meals, Delivery Of Meals To The Facility Indicated In Paragraph 2 And Bring It To The Place Indicated By The Employers Employee And Collect The Containers Seven Days A Week.5. The Ordering Party Reserves The Right To Adjust The Amount Of The Meal Indicated In Point 3, Depending On Current Needs, Changes In The Number Of Juveniles And The Amount Of Meals Provided In Accordance With The Actual Need. Financial Settlements Between The Service Provider And The Ordering Party Will Be Based On The Meals Actually Delivered And The Gross Price Of A One-Day Meal For One Child. The Contractor Shall Not Be Entitled To Any Claims For The Use Of A Smaller Number Of Meals.6. The Prices Offered By The Contractor Shall Not Be Increased Throughout The Term Of The Contract.7. The Contractor, As A Company Operating In The Field Of Food Production, Must Have A Decision Issued By The Locally Competent State Sanitary Inspector On The Basis Of The Provisions Of The Act Of August 25, 2006 On Food And Nutrition Safety (I.E. Journal Of Laws Of 2020, Item 2021). Note ! The Decision Should Be Issued For The Production Of Food And Distribution Of Food As Part Of Catering (Among Others Due To The Need To Take Into Account The Provisions On The Conditions Of Food Transport, Disinfection Of Food Transport Containers).8. The Contractor Assumes Full Responsibility, Including Financial Responsibility, For The Quality Of The Subject Of The Contract And Any Irregularities In This Respect, As Well As Any Costs Related To The Consequences Of These Irregularities.9. The Contractor Bears The Costs Of Purchasing The Products, Loading, Transporting And Unloading All Delivered Meals, As Well As The Collection And Disposal Of Meal Residues. 10. Requirements For The Provision Of The Nutrition Service - The Subject Of The Contract:  Breakfast - Daily: 3 Types Of Bread (Wholegrain, Rye, Wheat), Drinks To Choose From: Tea With Sugar, Cocoa, Cereal Coffee With Milk, Extra Fat Butter 82%, Fruit Jam; In Addition, Breakfast Should Include: A Milk Meal, E.G. Milk Soup, Breakfast Cereals, Sweet Bun, Good Quality Sausage, Cheese, Cottage Cheese, Vegetable, Fruit; Lunch - 1St Course (Soup With Pasta, Rice Or Groats), 2Nd Course (Meat, Fish, Croquettes, Dumplings) + Side Dishes (Potatoes, Groats, Rice, Pasta, Salads, Cooked Vegetables) + Compote Or Juice + Dessert (Homemade Cake, Fruit, Jelly, Natural Yoghurt); Cheese, Other Cooked Dishes, Casseroles, Salads11. Meals Must Meet The Following Quality Conditions: 1) Soup - Total Quantity Minimum 250 Ml, 2) Second Course - Total Weight Min. 350 G, 3) Compote, Jelly, Fruit Or Bun/Cake - A Minimum Amount Of 200 Ml / 1 Piece. The Weight Of The Components Of The Second Course Should Be As Follows: 1) Piece Of Meat Or Fish - 100 G, 2) Potatoes, Groats, Rice Or Pasta - 150 G, 3) Salads Or Vegetables - 100 G, 4) Dumplings, Pancakes, Croquettes, Etc. - Min. 200 G, Plus Additives May Be 100 G.12. The Total Energy Value Of The Meal Referred To In Point 10 May Not Be Lower Than 3,200 Kcal13. Meals Will Be Delivered On The Following Days: Monday To Sunday According To The Following Schedule: A) Breakfast - Delivery Once A Day From 05:00 To 05:30 On School Days, From 07:00 To 07:30 On Days Off During School Hours And On Holidays; B) Lunch - Delivery Once A Day From 12:30 To 13:30 On School Days, From 12:00 To 12:30 On Days Off From Classes And On Holidays; C) Dinner - Delivery 1 X A Day From 17:30 To 18:00 On School Days, From 17:00 To 17:30 On Non-Class Days And Holidays.14. The Ordering Party Stipulates That During The Holiday Breaks, The Number Of Meals May Be Significantly Lower.15. The Menu Will Be Prepared By The Contractor Cyclically For A Period Of 14 Days And Delivered To The Ordering Party (In Writing Or Electronically) At Least 3 Days In Advance, Taking Into Account The Weight And Calorific Value Of The Dishes And Allergens.16. To The Menu Submitted To The Ordering Party In Accordance With Point 15, The Ordering Party, Within 3 Working Days Of Its Receipt, Submits Reservations Or Approves The Menu Without Reservations. In The Event Of Objections To The Menu Due To Its Non-Compliance With The Provisions Of The Swz, The Contractor, At The Request Of The Employer, Will Be Obliged To Correct The Menu In Accordance With The Employers Comments And Deliver The Corrected Menu Within The Time Limit Specified By The Employer.17. The Menu Delivered To The Ordering Party Must Be Approved By The Contractor And The Decision-Making Person On The Part Of The Ordering Party.18. The Ordering Party Reserves The Right To Control The Contractors Compliance With The Provisions On Production Technology And Quality Of Services Performed On An Ongoing Basis.19. A Representative Of The School Will Have The Right To Inspect The Nutrition Of Young People.20. Changes In The Menu Suggested By The Ordering Party Will Be Binding For The Contractor. The Contractor May Not Make Any Changes To The Menu Without The Consent Of The Ordering Party. Any Possible Changes In The Menu Must Be Notified At Least 2 Days In Advance And Approved By The Ordering Party. The Notification Signed By An Authorized Person Should Be Delivered To The Ordering Partys Seat By The Employee Bringing The Meals.21. Meals Must Be Prepared On A Regular Basis, On The Day Of Consumption, In Accordance With The Principles Of Culinary Art.22. Foodstuffs Delivered By The Contractor Should Be Of The First Quality And Expire Not Earlier Than 5 Days After The Date Of Delivery. Moreover, They Cannot Be Genetically Modified.23. The Menu Should Be Dominated By Boiled, Baked And Stewed Dishes, Occasionally Fried. For The Preparation Of Meals, It Is Recommended To Use Vegetable Fats (Limited Use Of Animal Fats), Use A Large Amount Of Vegetables And Fruits, Various Types Of Groats, Moderate Use Of Eggs, Sugar And Salt. It Is Not Recommended To Use Instant Products Or Ready-Made Semi-Finished Products. Meat Intended For Processing Must Not Be Mmo (Mechanically Separated Meat).24. The Contractor Provides A Variety Of Menus And A Variety Of Prepared Dishes. The Type Of Food Served May Not Be Repeated More Than Once Every Two Weeks.25. The Ordering Party Obliges The Contractor To Perform The Subject Of The Contract, Taking Into Account Special Nutritional Needs Due To Health And Cultural Conditions By Preparing Meals That Take Into Account: 1) Gluten-Free Diet - A Diet Consisting In The Elimination Of Gluten-Containing Products From Food, I.E. Excluding Foods With The Addition Of Natural Or Processed Cereals: Wheat, Rye, Barley And Other Cereals Containing Gluten,2) A Diet That Takes Into Account Lactose Intolerance - A Diet That Excludes Dairy Products Containing Lactose From Prepared Meals,3) A Vegan Diet - A Diet Free Of Products Of Animal Origin.26. The Contractor Will Be Obliged To Provide The Number Of Meals In Accordance With The Demand Submitted On A Given Day By An Authorized Representative Of The Employer Until 20:00 The Previous Day.27. All Meals Should Be Prepared In Accordance With Applicable Standards And Laws. The Contractor Guarantees That He Will Prepare Meals In Accordance With The Rules Set Out In The Act Of 25 August 2006 On Food And Nutrition Safety And The Implementing Provisions, In Particular In The Regulation Of The Minister Of Health Of 26 August 2015 On Groups Of Foodstuffs Intended For Sale Children And Young People In Units Of The Education System And The Requirements That Must Be Met By Foodstuffs Used As Part Of Mass Catering For Children And Youth In These Units.28. The Contractor Will Be Obliged To Strictly Comply With The Standards For Nutrients And Food Products Specified By The Food And Nutrition Institute. 29. Meals Shall Be Delivered By The Contractor With Its Own Means Of Transport, In Specialized Thermos Flasks Guaranteeing The Maintenance Of The Appropriate Temperature Of The Food As Well As The Quality And Hygiene Of The Transported Food.30. The Temperature Of The Delivered Meals Should Be: 1) First Course: At Least +65 ° C, 2) Meat Dishes: At Least + 60 ° C, 3) Cold Dishes: + 4 ° C, 4) Hot Drinks, Milk Soups: At Least +65 ° C.31. The Contractor Is Responsible For Collecting Post-Consumer Waste (Regardless Of Their Quantity) And Washing The Thermoses, Delivering Clean Containers Every Day.32. The Contractor Will Be Obliged To Store Food Samples From All Prepared And Delivered Meals For A Period Of 72 Hours, With The Date, Time, Content Of The Food Sample And The Signature Of The Person Responsible For Collecting These Samples.33. The Ordering Party Reserves The Right That Failure To Comply With The Timely Delivery Of Meals As Well As The Appropriate Weight And Quality Of Meals Will Result In The Possibility Of Terminating The Contract After Prior Written Notification To The Contractor.34. The School Reserves The Right To Change The Subject Of The Order In Terms Of Quantity In The Event That The Need For This Change Is Caused By Circumstances That The Employer Acting With Due Diligence Could Not Have Foreseen, But Not More Than 85% Of The Estimated Amount. (In Particular, In The Event Of Cancellation Of Classes Due To The Transition To Remote Work, Extraordinary Work, Independent Of The Will Of The Employer, Unforeseen Circumstance Such As Strike Of Teachers / Education Workers.)