Tenders Are Invited For Catering Services For The Day Care Center In Stalmierz

1. The Basic Subject Of The Order Is The Preparation And Delivery Of Meals For Participants Of The Kujawsko-Pomorska Network Of Day Care Homes Project, The Partner And Partial Implementer Of Which Is The Chrostkowo Commune. The Service Is Implemented Under The European Funds For Kujawy And Pomerania 2021-2027 Program, Priority: 8 European Funds For Support In The Area Of ​​The Labor Market, Education And Social Inclusion, Measure: Fekp.08.24 Social And Health Services.2. The Implementation Of The Subject Of The Order Will Consist In Particular In: − Preparation And Delivery Of Ready-Made Meals For Children Attending Ddp In Stalmierz, Consisting Of Breakfast And A Two-Course Lunch, − The Expected Number Of Portions (Breakfasts And Lunches) During The Duration Of The Contract Is 7,560 Pieces, − Delivering Meals For Project Participants To Ddp In Stalmierz, In Containers Ensuring The Temperature Required By The Ordering Party And Maintaining Appropriate Sanitary And Hygienic Conditions Applicable To Collective Catering, I.E. In Styrofoam Catering Containers As Single Portions Or In Catering Thermoses And Providing Additional Disposable Dishes (Containers Provided By The Contractor). − Portioning Meals For Project Participants Eating Meals At The Ddp, − The Duties Described Above Will Be Performed Every Day, On Working Days From Monday To Friday (Excluding Public Holidays) During The Operating Hours Of The Ddp, Which Will Operate 8 Hours A Day. The Expected Operating Hours Of Ddp Are: From 8:00 A.M. To 4:00 P.M. − The Ordering Party Will Inform About The Number Of Ordered Breakfasts And Lunches By 2:00 P.M. On The Day Before The Meal Is Collected. 2.1 The Quantity Of Deliveries Is A Lump Sum, Which Means That The Ordering Party Requires Delivery By The Contractor 30 Sets Of Meals Every Day. One Set Includes: Breakfast And Lunch (Two-Course). Required Meal Delivery Hours: A) Breakfast 8:45 – Meal Serving Time At 9:00, B) Lunch 12:45 – Meal Serving Time At 13:00.2.2 The Ordering Party Reserves That The Hours Of Serving Meals, In Particular Lunch, May Change, Of Which The Contractor Will Be Informed In Advance.2.3 The Ordering Party Anticipates That During The Term Of The Contract, The Number Of Meals Served Daily May Be Reduced By A Maximum Of 30% Of The Expected Number Meals. This Information Will Be Provided No Later Than The Day Before. The Above Will Result From The Number Of Residents Declaring Their Presence At Ddp On The Next Day. In Such A Case, The Contractor Is Not Entitled To Any Claims.3. Requirements For Meals: 3.1 The Meals Provided Should Meet The Following Quality Conditions: A) The Menu Should Be Varied, The Type Of Dishes Cannot Be Repeated In The Decade Menu (Applies To Lunch Meals) B) The Dishes Should Be Easily Digestible, Prepared From High-Quality, Fresh Raw Materials With Current Expiry Dates, Purchased From Sources Operating In Accordance With Applicable Sanitary And Hygienic Regulations, Natural, Minimally Processed, With A Limited Amount Of Additional Substances - Preservatives, Thickeners, Coloring Or Artificially Flavored, Reducing The Use Of Salt In Favor Of Natural Herbal Spices, C) Meals Should Avoid Adding Sugar And Sugar-Based Fruit Syrups, Such As Glucose-Fructose Syrup (Also To Water And Tea). D) The Menu Should Be Dominated By Boiled, Baked And Stewed Dishes, Occasionally Fried, E) Appropriate Selection Of Products In Terms Of Colors, Flavors, Smells And Consistencies, Especially Within One Meal, The Dishes Should Be Presented In An Aesthetic Manner, F) The Temperature Of The Meals Delivered :− Soup Min. 75 °C − Second Course Min. 65 °C − Hot Drinks Min. 80 °C − Cold Drinks 4-14 °C − Salads And Raw Salads 4-8 °C3.2 Products Used For The So-Called Layout - I.E. Placed On Bread (E.G. Ham, Sausage, Yellow Cheese, Etc.) And Bread, Excluding Rolls, Must Be Cut.3.3 The Ordering Party Requires Meals To Be Portioned And Served To The Table On Trays For Residents Eating Meals In The Dining Room . 3.4 At The Request Of The Ordering Party, The Contractor Will Present A List Of Products And Raw Materials Used To Prepare Meals, Along With The Names Of Producers. 3.5 The Contractor Undertakes To Limit The Use Of Processed Products In Favor Of Other Valuable Nutritional Products. 3.6 The Menu Should Include The Following Diet: General, Vegetarian, Dairy-Free, Gluten-Free, Diabetic And Other Dietary Diets Depending On The Individual Needs Of The Participants In Accordance With The Information Received From The Ordering Party. 3.7 The Contractor Undertakes To: A) Prepare Meals In Accordance With Applicable Standards And Legal Regulations. The Contractor Will Prepare Meals In Accordance With The Rules Set Out In The Act Of August 25, 2006 On Food And Nutrition Safety (Journal Of Laws Of 2023, Item 1448). Including The Implementing Provisions Of This Act And In Accordance With The Regulation Of The European Parliament And Of The Council No. 852/2004/Ec Of 29/04/2004 On Food Hygiene And Nutrition (Journal Of Laws Eu L139 Of 30/04/2004, As Amended). .). B) Prepare Meals That Meet Nutritional Standards In Accordance With Polish Nutritional Standards For Adults. The Contractor Is Obliged To Prepare Meals Of The Highest Standard Based On The Highest Quality Products, While Maintaining The Standards And Requirements Specified By Law. When Planning Meals, You Should Take Into Account The Recommended Energy Value And Product Standards. Meals Made From Semi-Finished Products Are Excluded. C) Store In Accordance With The Requirements Of The Regulation Of The Minister Of Health Of April 17, 2007 On The Collection And Storage Of Food Samples By Closed Type Mass Catering Establishments (Journal Of Laws Of 2007, No. 80, Item 545, As Amended), Food Samples From All Batches Of 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. The Ordering Party Reserves The Right To Constantly Monitor The Contractors Compliance With The Regulations Regarding Production Technology And The Quality Of Services Provided. D) Deliver Meals At Your Own Expense And Risk, Using Your Own Transport That Meets Sanitary Conditions In Specialized Thermos Flasks That Guarantee Maintaining The Appropriate Temperature And Quality Of The Transported Meals - In Accordance With The Law. Receipt Of The Delivered Meals Will Be Confirmed Each Time By A Delivery Protocol, Specifying The Number Of Meals Delivered, And Signed By An Authorized Employee Of The Ordering Party And The Contractor, E) Wash And Disinfect Transport Vessels (Including Thermoses) In Which The Food Will Be Delivered.3.8 The Contractors Staff Should Have Current Training In Applicable Law, As Well As Current Health Records. The Contractor Is Legally Responsible For The Nutrition Of Participants Before The District State Sanitary Inspector. 3.9 The Contractor Is Responsible For Compliance With The Quality Conditions Described For The Subject Of The Order. 3.10 The Ordering Party Is Not Liable For Any Damage Caused By The Contractor While Performing The Subject Of The Order. 3.11 The Contractor, At Each Request Of The Ordering Party, Is Obliged To Prepare An Additional Set Of Meals For Inspection And Inspection By The Ordering Party. The Contractor Will Be Informed About The Inspection 1 Day In Advance By The Ordering Party. Moreover, The Ordering Partys Representative Has The Right To Check At Any Time The Type And Quality Of Products From Which The Meals Will Be Prepared, As Well As Compliance By The Contractor And Its Employees With The Requirements Arising From The Agreement, Swz And Regulations Regarding Production And Quality Of Services Provided. Meals Questioned By The Ordering Partys Representative In Terms Of Quantity And Quality Will Be Replaced At The Contractors Expense. 3.12 In The Event Of A Failure Or Other Unforeseen Events, The Contractor Is Obliged To Provide Meals Of No Worse Quality At His Own Expense From Other Sources. 3.13 If The Contractor Does Not Provide Meals That Meet The Above-Mentioned Criteria, He Will Be Charged With The Costs Of Ordering Meals From Another Service Provider. 3.14 The Gross Price Of A One-Day Meal For All Residents Should Include The Cost Of Preparation, Delivery And Packaging.4. Other Requirements:4.1 The Type And Number Of Meals Provided Should Correspond To The Daily Diet List Submitted By The Ordering Party.4.2 Other Requirements Regarding The Ingredients Of Individual Meals:A) Daily Dinners Must Consist Of Two Dishes, I.E. Soup And Main Course And Compote Or Juice;B) Breakfasts Should Include Vegetables (E.G. Tomato, Cucumber, Radish, Pepper, Lettuce), Coffee And Tea With Breakfast; C) Products Such As Honey, Jam, Preserves, Vegetables For Breakfast Must Be Served In An Additional Dish Or In Disposable Packaging; D) Soups And Sauces Should Be Prepared On The Basis Of Natural Products, Without The Use Of Semi-Finished Products, E.G. Soups, Powdered Sauces; E ) The Contractor Requires Fast Food On Fridays And Christmas Eve. A Full Description Of The Subject Of The Order Can Be Found In § 4 Of The Terms Of Reference.