Tenders Are Invited For Preparation And Delivery Of Lunches For Children In The Kindergarten Department At Ul. Warszawska 27 In Mszczonów In 2024

The Subject Of The Order Is: Preparation And Delivery Of Lunches For Children In The Kindergarten Department At Ul. Warszawska 27 In Mszczonów In 2024” 1) From January 2, 2024 To December 31, 2024, Where The Estimated Number Of Meals: Dinners – Min. Approx. 60 Max. Approx. 90 Pieces Per Day, 2) The Total Estimated Number Of Days On Which Meals Will Be Served - 208 Days 3) Meals Will Be Delivered, Divided And Distributed To Groups Of 25 People In 4 Separate Rooms And A Group Of 10 People In 5 A Separate Room. The Contractor Will Deliver Meals To The Elevator, And The Kindergarten Staff Will Directly Distribute The Meals. The Contractor Will Deliver Meals To The Branch Office In Mszczonów At Ul. Warszawska 27. 4) The Number Of Children And The Number Of Meals Are Estimated Numbers And As Such Cannot Constitute The Basis For The Contractor To Make Any Claims Regarding The Number Of Meals Actually Ordered By The Ordering Party During The Implementation Of The Contract Regarding This Public Procurement. 5) The Ordering Party Reserves The Right To Limit The Subject Of The Order In Terms Of Quantity If, For Economic Reasons, Current Needs Or Other Reasons, It Is Not In The Ordering Partys Interest. 6) Due To The Limitation Of The Subject Of The Order By The Ordering Party, The Contractor Will Not Be Entitled To Any Claims Against The Ordering Party. 7) We Reserve The Right To Increase Or Decrease The Number Of Meals Delivered On A Given Day According To The Needs Of The Ordering Party, Depending On The Attendance Of Children In The Kindergarten. The Contractor Will Be Informed On An Ongoing Basis By Telephone About The Number Of A Given Type Of Meal On A Given Day By 8:30 A.M. On The Given Delivery Day. Based On The Information Obtained, The Contractor Will Provide A Specific Number Of Meals. 8) The Price For The Meal Offered By The Contractor, Despite Increasing Or Decreasing The Quantity, Cannot Be Changed Throughout The Entire Order Execution Period. 9) The Contractors Remuneration Will Be Determined On The Basis Of The Quantitative Settlement Of The Meals Actually Served Based On The Unit Price Declared In The Contractors Offer. 10) The Contractor Is Obliged To Keep A Record Of Delivered Meals (Appendix No. 1 To The Contract) And Submit It For Signature To The Director Of The Educational Institution Or An Authorized Person On Each Delivery Day. The Records Confirm The Date, Time And Number Of Meals. 11) The Director Of The Educational Institution Or An Authorized Person Will Cooperate With The Contractor Regarding The Delivery Of Meals. 12) Meals Will Be Delivered Every Day From Monday To Friday, Except Public Holidays And Other Days Free From Educational Activities, Between 11 A.M. And: 50-12:10, Divided Into Each Group Taking Into Account The Number Of Children Specified By The Ordering Party. The Ordering Party Reserves The Right To Change The Meal Delivery Time Frames During The Term Of The Contract. 13) The Contractor Will Provide The Ordering Party With A Decade Menu In Writing For Approval No Later Than 5 Days Before Its Validity Period. The Menu Should Be Prepared By A Dietitian And Certified With His Personal Stamp. A Dietitian On The Part Of The Contractor Is A Person Who Has Graduated From A Post-Secondary Secondary School And Obtained A Dietetics Diploma Or A Person Who Has Graduated From A University In The Field Or Specialty Of Dietetics, Implementing In The Curriculum At Least The Content Of Education And The Number Of Hours Covered By The Core Curriculum Of Education In The Profession Of Dietitian And Obtained The Title Bachelors Or Masters Degree. 14) The Menu Should Include Products From Each Group, Be Varied, Balanced, Diverse, Tasty And Adapted To The Season And Holidays. The Contractor Will Prepare Meals In Accordance With The Principles Set Out In The Act Of August 25, 2006 On Food And Nutrition Safety (Consolidated Text: Journal Of Laws Of 2019, Item 1252), Including The Implementing Provisions Of This Act. Meals Must Be Adapted To The Requirements Of The Regulation Of The Minister Of Health Of July 26, 2016 On Groups Of Foodstuffs Intended For Sale To Children And Adolescents In Educational System Units And The Requirements That Must Be Met By Foodstuffs Used As Part Of Collective Nutrition Of Children And Adolescents In These Units ( Journal Of Laws Of 2016, Item 1154). 15) It Is Essential To Comply With The Standards For Nutrients And Food Products Specified By The Institute Of Nutrition And Food. Meals Are To Be Prepared In Accordance With The Principles Of Rational Nutrition For Children And Adolescents, I.E.: A) Soups, Sauces And Dishes Should Be Prepared From Natural Ingredients, Without The Use Of Food Concentrates, Excluding Concentrates From Natural Ingredients. B) Vegetables Or Fruit Should Be Included In Every Meal. According To The Principles Of Healthy Eating, There Should Be More Vegetables Than Fruit. C) Oily Sea Fish Should Be Fed At Least Once A Week Due To The Content Of Omega-3 Fatty Acids. D) Cereal Products Should Be Included In Every Meal. According To Nutritional Standards, It Is Recommended To Increase The Share Of Cereal Products In The Diet From The So-Called Coarse Grinding, E.G. Buckwheat, Brown Rice, Graham Bread. E) The Menu Should Include At Least One Portion Of Meat, Eggs, Nuts And Legumes Every Day. F) Drinks Recommended In Childrens Diet Are Water, Natural Fruit And Vegetable Juices, Fruit And Vegetable Juices, Milk Drinks, Fruit Teas. Drinks Prepared On Site Must Not Contain More Than 10 G Of Sugar Per 250 Ml. G) It Is Recommended To Serve Fried Foods No More Than Twice A Week. It Is Recommended To Use Rapeseed Oil Or Olive Oil For Frying. 16. The Ordering Party Reserves That The Dishes Should Be Easily Digestible, Prepared From High-Quality, Fresh, Natural, Minimally Processed Raw Materials, Without Additional Substances, Preservatives, Thickeners, Colors Or Artificially Flavored, Made From Natural Ingredients Without The Use Of Food Concentrates, Excluding Concentrates From Natural Ingredients. 17) The Contractor Is Obliged To Prepare Meals Of The Highest Standard, Based On The Highest Quality Products, Taking Into Account The Best Culinary Traditions, Excluding Semi-Finished Products And In Accordance With The Requirements Of The State Sanitary Inspector, Haccp System Standards And Other Applicable Legal Acts In This Regard. The Contractor Will Prepare And Deliver Meals While Maintaining Sanitary And Epidemiological Requirements Regarding Staff And Production Conditions, And Will Be Responsible For Compliance With Them. 18) The Following Products Are Not Allowed In The Feeding Process: - Canned Food, - Vegeta-Type Spices, - Broth Cubes, - Hardened Fats, I.E. Margarine, Butter - In Moderation, - Products With Monosodium Glutamate And Other Chemical Flavoring Agents, - Products With Glucose-Fructose Syrup, - Hot Dogs, - Butter-Like And Cheese-Like Products, - Mechanically Separated Meat (Mmo), - Cold Meats With The Addition Of Protein Preparations (Soy) Or Modified Starch, - Meals Prepared On The Basis Of Semi-Finished Products, - Meals Based On Fast Food, - Frozen Foods, - Powdered Or Dried Drinks, - Technologically Processed Food Products With Large Amounts Of Chemicals. 19) The Contractors Obligation Is To Store Food Samples From All Prepared And Delivered Meals Every Day For A Period Of 72 Hours, Indicating The Date, Time, Content Of The Food Sample With The Signature Of The Person Responsible For Collecting These Samples. 20) In Accordance With The Requirements Of The State Sanitary Inspectorate, A Catered Meal Must Be Served Within 4 Hours From The Time Of Its Preparation (Production). The Temperature Of Ghp/Gmp Meals Should Be As Follows (+/- 2°C): - Hot Soups: +75°C, - Hot Main Courses: +63°C, - Cold Dishes: +4°C. 21) The Ingredients Of Individual Meals Should Be Arranged In Containers Prepared For Individual Groups Of Children In A Separate Way That Allows Them To Be Distinguished (Except For Meals That Require Mixing Ingredients In Accordance With Culinary Art). 22) The Contractor Is Obliged To Include In The Offered Price All Costs Related To The Subject Of The Order: Costs Of Accessories (Thermoses, Containers, Etc.), Transport And Delivery Costs, Costs Of Preparing Meals In Their Own Premises By People With Appropriate Qualifications And Trained In Preparing Quality Meals. 23) Meals Should Be Delivered To The Educational Institution By The Contractors Means Of Transport Approved By The Decision Of The Competent Sanitary Inspector To Transport Meals For The Needs Of Collective Feeding Of Children, In Specialized Thermos Flasks That Guarantee Maintaining The Appropriate Temperature And Quality Of The Transported Dishes. 24) The Contractor Is Obliged To Appoint A Permanent Representative Responsible For Contact With The Ordering Party. 25) The Contractors Staff Should Have Current Occupational Health And Safety Training, As Well As A Current Medical Certificate For Sanitary And Epidemiological Purposes Stating That There Are No Contraindications To Performing Work That May Result In The Transmission Of Infection To Other People. The Contractor Is Legally Responsible For The Nutrition Of Children Before The State Sanitary Inspector. The Contractor Has Full Civil, Administrative And Criminal Liability For The Quality Of The Meals Provided And The Consequences Resulting From Negligence In Their Preparation And Transport, Which May Have A Negative Impact On The Health Of The Fed Children. 26) Lunch Should Provide Approximately 30% Of The Daily Energy. 27) Meals Must Meet The Following Quantitative Conditions: A) Soup 250Ml, Potatoes 100G, Meat 60G, Sauce With Meat 90G, Salads 70G, Drinks With Dinner 150Ml. 29) If Children Go On A Trip, The Contractor Undertakes, Within The Funds Allocated For Meals, To Prepare The So-Called Dry Lunch. The Ordering Party Will Inform The Contractor About The Planned Trip By Phone Or In Person 2 Days In Advance.