Tenders Are Invited For Preparation And Delivery Of Three Meals A Day To The Local Government Kindergarten No. 1 In Piechowice

1. The Subject Of The Order Is The Preparation And Delivery Of Three Meals A Day For The Local Government Kindergarten No. 1 In Piechowice.2. The Order Includes The Delivery Of Three Meals A Day: Breakfast, Lunch, Afternoon Snack, For Preschool Children Aged 3-6 Attending The Local Government Kindergarten No. 1 In Piechowice - An Average Of 41 Children, Although The Number Of Children May Change During The Order Fulfillment Period. The Ordering Party Informs That The Number Of Meals Indicated In Point 4 Of This Chapter Is An Estimate, And The Actual Number Of Daily Meals May Change And Will Result From The Current Needs Of The Ordering Party And The Presence Of Children In The Kindergarten. The Ordering Party Is Not Liable For Reducing The Number Of Meals That Depend On The Presence Of Children In The Kindergarten On A Given Day, However, The Minimum Order Fulfillment Level May Be Reduced By 50% And The Maximum Order Fulfillment Level May Increase By 10%. The Order Includes The Preparation Of Meals, Including Hot Meals, And Delivery To The Facility: Breakfast Three Times A Day At 8:10 A.M., Lunch At 11:15 A.M. And Afternoon Snack At 1:00 P.M. For Preschool Children, Delivered Five Times A Week From Monday To Friday (Excluding Breaks On Days Off And Summer Breaks). In July 2024) And Taking Away Dirty Dishes After Serving Meals.3. The Ordering Party Will Inform The Contractor About The Number Of Breakfasts Ordered For A Given Day By Telephone Or E-Mail (According To The Ordering Partys Choice) No Later Than One Day In Advance By 2:00 P.M., And The Ordering Party Reserves The Right To Change The Number Of Previously Ordered Meals By Telephone Until 7:30 A.M. On The Following Day. , Unless The Contractor Agrees To Such A Change, Due To The Fact That It Is Not Possible To Provide The Exact Number Of Children Receiving Meals On A Given Day In Advance. Until 9:10 On A Given Day, The Ordering Party Will Inform The Contractor About The Amount Of Lunch And Afternoon Tea.4. For The Valuation Of The Entire Order During Its Implementation Period, The Approximate Number Of Meals Should Be Assumed: 9,023 Pieces Of Breakfasts, 9,023 Pieces Of Two-Course Lunches, 9,023 Pieces Of Afternoon Snacks, Taking Into Account The Provisions Of Points 2, 3 And 14 Of This Chapter. 5. Meals Should Provide Approx. 70% Of The Energy Of The Entire Daily Food Ration, Including: 1) Breakfast Should Provide Approx. 25% Of The Total Daily Energy, 2) Lunch Should Provide Approx. 30% Of The Total Daily Energy, 3) Afternoon Snack Should Provide Approx. 15% All-Day Energy,4) Recommended Amount Of Calories In Full-Day Nutrition - Approx. 1400 Kcal,5) Recommended Amount Of Calories In Kindergarten Meals - 1000-1100 Kcal.6. The Contractor Is Obliged To Comply With The Normative Energy Values ​​Referred To In Point 5(5) Of This Chapter, As Well As The Nutritional And Taste Values ​​Of Dishes In Accordance With Legal Regulations On The Health Conditions Of Food.7. The Contractor Is Obliged To Maintain Nutritional Diets Depending On The Individual Needs Of Children, In Accordance With The Information Received From The Ordering Party.8. Subject Requirements For Meals: 1) Meals Must Be Prepared From Fresh Food Products With Current Expiration Dates. Meat And Canned Products Are Not Allowed.2) When Preparing Meals, The Health Requirements Of Food And The Requirements Regarding Compliance With Hygiene Rules Must Be Observed And Applied, In Accordance With The Act Of August 25, 2006. On Food And Nutrition Safety, As Well As The Recommendations Of The Chief Sanitary Inspector And The Institute Of Food And Nutrition On Food And Nutrition Standards Applicable In Mass Catering Establishments And The Health Quality Of Food, With Particular Emphasis On Recommendations Regarding: A) Equipment (Technical And Sanitary Condition Of Premises And Devices),B) Personnel (Qualifications And Necessary Medical Examinations),C) Production Cycle And Its Individual Stages (Compliance With Sanitary And Hygienic Rules At Each Stage: Production Of Meals, Serving Meals, Storage And Warehousing Of Products, Transport Of Meals),D) In Terms Of The Quality Of Services (In A Way That Guarantees The Quality Of Meals In Accordance With The Recommended Standards Regarding The Content Of Nutrients, Ensuring The Diversity Of The Diet, The Proper Condition Of Meal Delivery - Hot, Fresh, Tasty, Aesthetically Prepared And Served Meals).3) Meals Should Be Prepared And Served In Accordance With With The Requirements Of Culinary And Sanitary Art For Public Catering.4) Meals Should Be Prepared Taking Into Account Nutritional Standards Of High Nutritional Value While Maintaining A Nutritional Value Of At Least 1000 Kcal, Varied And Should Not Be Repeated Within 2 Weeks.5) Meals Should Be Prepared In Accordance With With Nutritional Standards For Preschool Children Based On A Menu Prepared By A Dietician, Containing Diets For Children Depending On Individual Needs In Accordance With The Information Received From The Ordering Party.6) Meals Must Be Prepared In Accordance With The Principles Of Rational Nutrition And Meet The Requirements Recommended By The Institute Of Mother And Child For Preschool Children Aged 3-6. Meals Cannot Be Prepared From Semi-Finished Products.7) Meals Must Be Transported In Catering Thermos Flasks Ensuring The Maintenance Of The Food Temperature And Having Appropriate Certificates From The National Institute Of Hygiene.8) Meals Should Be Transported In A Delivery Vehicle Approved By The State Sanitary Inspection For The Transport Of Meals.9) Contractor Must Have An Implemented Haccp System.9. The Ordering Party Requires That The Menus Be Prepared By A Licensed Dietitian (A Person With Dietician Qualifications).10. The Daily Menu Includes: 1) Breakfast, E.G.: Milk Soup Or Fermented Milk Product With Oat Flakes, Corn Flakes, Rice Flakes, Muesli, Semolina, Whole Grain Bread Sandwiches, Tea, 2) Lunch: Soup, Main Course And Salad, Compote, 100% Fruit Juice Or Fruit/Herbal Tea. Second Courses Should Include Carbohydrates (Potatoes, Groats, Rice, Pasta), Proteins (Fish, Poultry, Lean Beef), Vitamins And Minerals In The Form Of Fresh Or Cooked Vegetable Salads. Recommended Flour Dishes Include: Dumplings, Silesian Dumplings, Dumplings, Pancakes.3) Afternoon Snack, E.G.: Sandwich With Whole Grain Bread, Fresh Fruit, Fruit And Milk Cocktails, Jellies And Jellies, Puddings With Fresh Fruit, Fruit, Fruit And Vegetable Juices Or Fresh (One-Day-Old) .11. As Part Of The Service Provided, The Contractor Is Obliged To Provide Dishes For Serving Meals: 1) The Contractor Is Obliged To Have Containers For Clean And Used Reusable Or Disposable Dishes. 2) The Contractor Is Obliged To Collect Leftovers After Meals On The Same Day, No Later Than 16:00/12. The Contractor Is Responsible To The Ordering Party For Compliance With The Full Scope Of Applicable Occupational Health And Safety And Fire Protection Regulations By Persons Performing The Order On Its Behalf. And Hygienic And Sanitary. He Is Responsible For Their Actions And His Own Actions, And Is Also Legally And Materially Liable Towards Third Parties For Violating The Above-Mentioned. Regulations And In The Scope Of The Service Provided, I.E. The Quality Of Products And Preparation Of Meals, Their Compliance With Applicable Standards And Hygiene, Sanitary And Ordering Requirements.13. The Contractor Is Obliged To Prepare A Menu For Each Week In Paper Form And Submit It To The Ordering Party On Mondays Along With Breakfast.