Tenders Are Invited For Catering Service For Children Attending Primary Schools For Whom The Kowalewo Pom. Commune. Is The Governing Body And For The Charges Of Mgops And Participants Of The Day Care Center In 2024.

The Subject Of The Order Is The Provision Of Catering Services Consisting Of: 1) Preparation, Delivery And Serving Of A Hot Two-Course Dinner Based On The So-Called Dokotła Batch To: A) Primary School. Marii Konopnicka In Kowalewo Pomorskie – Ul. Jana Pawła Ii 2, 87-410 Kowalewo Pomorskie, B) Primary School. Janusz Korczaka In Wielki Rychnowo - Wielkie Rychnowo 53, 87-410 Kowalewo Pomorskie, C) Primary School. Irena Sendlerowa In Wielka Łąka - Wielka Łąka 11, 87-410 Kowalewopomorskie, D) Primary School. Wojska Polskiego W Pluskowęsy, Pluskowęsy 22, 87–410 Kowalewo Pomorskie, For Which The Kowalewo Pomorskie Commune Is The Managing Authority, And Collecting The Remains Of These Meals, Cleaning The Place Where They Are Served And Washing The Dishes. The Lunches Will Be Delivered From January 2, 2024 Until On December 31, 2024, From Monday To Friday, Excluding Christmas Breaks, Winter Breaks, Summer Holidays, Public Holidays And Additional School Holidays In The Estimated Number And Hours Indicated Below: Name Of The School - Time Of Lunch - Estimated Daily Number Of Lunches1. Primary School In Kowalewo Pomorskie - 11:30 - 1502. Primary School In Wielki Rychnów - 11:30 - 233. Primary School In Wielka Łąka - 11:35 - 304. Primary School In Pluskowęsy - 11:35 - 8Razem - 211 Expected Number Of Issues Meals For Approximately 211 Students Per Day On All School Days From January 2, 2024 To December 31, 2024, Excluding Christmas Breaks, Winter Breaks, Public Holidays And Additional School Holidays - Approximately 186 Days Are Assumed, A Total Of 39,246 Meals. In Exceptional Situations Related To Changes In The Organization Of The School Working Day, Lunches Will Be Delivered At A Different Time After Prior Arrangement With The Contractor. The Contractor Will Be Obliged To Send The Weekly Menu To The E-Mail Addresses Mentioned Above. Schools, Along With Providing The Weight Ingredients (Weight) And Allergens Of Dishes, To The Ordering Partys Attention No Later Than 3 Business Days Before Its Validity. Compliance Standards For The Contractor And Sanitary And Epidemiological Requirements: 1. The Contractor Will Be Obliged To Maintain The Quality Of The Meals In Accordance With The Presented Menu. All Meals Should Be Prepared In Accordance With Applicable Standards And Legal Regulations. 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 2023, Item 1448). Including The Implementing Provisions Of This Act And The Regulation Of The Minister Of Health Of July 26, 2016 On Groups Of Foodstuffs Intended For Sale To Children And Adolescents In The Educational System Units And The Requirements That Must Be Met By Foodstuffs Used As Part Of The Collective Nutrition Of Children And Adolescents In These Units (Journal Of Laws Of 2016, Item 1154). The Contractor Will Be Obliged To Strictly 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.2. If Necessary, The Contractor Will Be Obliged To Prepare Meals According To Individual Food Diets (Related To Food Allergies, E.G. Gluten-Free) Of Students, After Prior Notification By The Ordering Party.3. Dinner Must Consist Of A First Course (Soup) And A Second Course With A Total Energy Value Of At Least 800 Kcal. Lunch Must Meet The Following Quantitative Conditions: Soup - Weight Not Less Than 400 Ml, Main Course - Weight Not Less Than 400 G.4. Dishes Must Not Be Repeated Within A Period Of At Least 10 Days. Meals Should Be Served At The Appropriate Temperature, I.E. Soup Min. 75°C, Main Course 63°C, Salads And Salads 4°C.5. Each Week, Lunch Should Be Provided At Least Three Times With A Second Course Of Meat Or Fish (Fish - At Least Once A Week) Along With Salad Or Boiled Vegetables. Meals Should Be Varied, Filling And Healthy. Dishes Should Be Prepared From High-Quality, Fresh, Natural, Minimally Processed Raw Materials, With A Limited Amount Of Additional Preservatives, Thickened, Colored Or Artificially Flavored Substances, With Valid Expiration Dates. The Menu Should Consist Mainly Of Boiled, Baked And Stewed Foods, Occasionally Fried, And Should Not Be Reheated Or Thawed. When Preparing Meals, It Is Recommended To Use Vegetable Fats (The Use Of Animal Fats Should Be Limited As Much As Possible), Use Large Amounts Of Vegetables And Fruits, Legumes, Various Types Of Groats, Moderate Use Of Eggs, Sugar And Salt. Soups Should Be Prepared With Vegetable And Meat Stock. . Meals Should Be Prepared And Served In An Aesthetic Manner.6. The Contractor Will Be Obliged To Comply With The Recommendations Of The District Sanitary And Epidemiological Station, The National Labor Inspectorate, Fire Protection Services, Etc. The Contractor Will Prepare And Deliver Meals While Maintaining Sanitary And Epidemiological Requirements Regarding Staff, Food Production And Transport Conditions, And Will Be Responsible For Compliance With Them. The Contractor Will Be Obliged To Prepare Meals Of The Highest Standard, Based On The Highest Quality Products, While Maintaining Safety In Accordance With The Principles Of Good Hygiene Practice (Ghp) And The Principles Of The Haccp System. The Contractors Obligation Will Be To Collect And Store Food Samples From All Prepared And Delivered Meals Every Day For A Period Of Provided For By Law With The Date, Time, Content Of The Food Sample And The Signature Of The Person Responsible For Collecting These Samples. The Ordering Party Reserves The Right To Ongoing Monitoring Of The Contractors Compliance With The Provisions Regarding Production Technology And The Quality Of Services Provided.7. Meals Should Be Transported In Insulating Thermos Flasks Ensuring Proper Protection, Temperature And Quality Of The Transported Food. Transport Should Be Carried Out By Means Of Transport Adapted To Transport Food.8. The Contractor Will Be Obliged To Serve Meals On His Own, On His Own Dishes (Porcelain, Porocelite Or Glass Plates). The Use Of Single-Use Or Reusable Substitutes Is Not Allowed. The Contractor Will Also Be Responsible For All Personnel And Organizational Matters Related To The Direct Provision Of Meals To Students Receiving Meals At School. The Employee Responsible For Delivering And Serving Meals Should Have An Appropriate Certificate Documenting Admission To Work In Mass Catering And Valid Health Books For Sanitary And Epidemiological Purposes.9. The Contractor Will Disinfect, Wash Dishes And Thermoses On His Own.10. The Ordering Party Reserves The Right To Inspect The Process Of Preparing Meals, Check Their Weight And Organoleptic Assessment.11. If, During The Organoleptic Inspection, The Ordering Party Finds That The Meals Are Improperly Prepared (Burnt, Over-Salted, Undercooked, Undercooked, Overcooked Or Stale), He Will Return The Delivered Meals. In Such A Situation, The Contractor Will Be Obliged To Immediately Deliver The Missing Number Of Meals. In Case Of Any Reservations As To The Quality Of The Meals, The Ordering Party Will Subject Them To Laboratory Testing. If The Above The Test Will Confirm The Ordering Partys Reservations Regarding The Failure To Meet The Required Standards. The Contractor Will Be Charged With The Costs Of This Test.12. The Ordering Party Will Report The Initial Demand For Lunches By Phone Or E-Mail By 3 P.M. On The Day Before Delivery And Confirm/Correct The Ordered Quantity By 3 P.M. 8.00 On The Day Of Delivery.13. The Ordering Party Will Be Charged Only For The Meals Actually Prepared And Served.14. In The Offered Price, The Contractor Is Obliged To Include The Cost Of: Preparing, Delivering Meals To Individual Canteens, Serving Meals, Managing Post-Consumer Waste, Washing Dishes, Cleaning The Place Where Meals Are Served And Products Necessary To Prepare The So-Called Feed Into The Boiler.15. The Contractor Will Be Obliged To Immediately Inform The Ordering Party About Threats To The Continuity Of Services Covered By This Order.16. In The Event Of A Breakdown Or Other Unforeseen Events, The Contractor Will Be Obliged To Provide Meals Of No Worse Quality At His Own Expense From Other Sources.17. The Ordering Party Reserves The Right To Change The Quantities Of The Subject Of The Order, E.G. In The Event Of Increased Illness Or Absence Of Children, Including The Complete Suspension Of The Service In The Event Of An Epidemic. The Ordering Party Has The Right To Limit The Number Of Meals, Provided That The Contractor Is Notified At Least 1 Day Before Introducing Changes. The Ordering Party Is Not Responsible For Reducing The Number Of Meals And In Such A Situation The Contractor Is Not Entitled To Any Financial Claim Against The Ordering Party.18. The Contractor Is Fully Liable For The Quality Of The Subject Of The Contract And Any Damage Caused Thereto, Both Towards The Ordering Party And Towards Third Parties For Whom The Subject Of The Contract Is Directly Performed.