Tenders Are Invited For Preparing And Delivering Meals For Students - Residents Of The Dormitory Of The Lieutenant J. Sarna School Complex In Gorzyce

The Subject Of The Order Is A Catering Service Consisting In The Preparation And Delivery Of Meals For Students - Residents Of The Dormitory Of The Lieutenant J. Sarna School Complex In Gorzyce. 1. Catering Includes Full Board Meals For Students Of The Boarding School Of The School Complex In Gorzyce. In The Implementation Of The Subject Of The Order, The Contractor Is Subject To The Haccp System Regulated By: Act Of August 25, 2006. On Food And Nutrition Safety (Consolidated Text: Journal Of Laws Of 2017, Item 149, As Amended) 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 Education System Units And The Requirements That Must Be Met By Foodstuffs Used As Part Of Collective Feeding Of Children And Adolescents In These Units (Journal Of Laws Of 2016, Item 1154), As Well As The Provisions Of The European Union In The Field Of Food Safety. 2. Meals Must Be Varied, Meeting The Standards Both In Terms Of Quantity, Quality And Nutritional Value, Rich In Vitamins And A Large Amount Of Vegetables And Fruit. The Contractor Must Guarantee The Preparation Of Various Types Of Diets In Accordance With The Doctors Recommendations. Meals Should Meet The Principles Of Rational Nutrition3. The Meals Must Meet The Recommended Food And Nutrition Standards For Young People Aged 14 To 20. The Contractor Is Obliged To: A) Ensure The Continuity Of The Catering Service, B) Provide Liquid Meals (Soups, Sauces, Drinks) In Tightly Closed Containers (Thermoses). , Which Are Secured Against Opening And Prevent Spillage Of The Contents And Ensure That The Appropriate Temperature Of The Meal Is Maintained; C) To Deliver Solid Meals In Closed Collective Containers (Thermoses), Secured Against Opening And Preventing The Contents From Spilling Out And Ensure That The Appropriate Temperature Of The Meal Is Maintained; D) Ensure Appropriate The Number Of Thermos Flasks And Collective Packaging Necessary For The Transport Of Meals, Ensuring The Proper Temperature And Protection, As Well As The Quality Of The Transported Dishes, Including Their Washing, Steaming And Collection; Hot Meals Should Be Transported In Containers That Maintain An Internal Temperature Of + 60Oc And Their Transport Time Will Not Exceed 0.5 Hour;E) For Preparing Dinners Consisting Of Two Courses: Soup And Main Course (Meals Are To Be Hot) And Compote; The Temperature Of The Delivered Hot Meals Cannot Be Lower Than + 60ºc; F) Serving Meals And Collecting And Washing (Steaming) Dishes After Meals G) Performing The Subject Of The Order Using Qualified Personnel, Including Persons Preparing And Delivering Meals, Having A Valid Medical Certificate Confirmed By An Entry In A Sanitary And Epidemiological Booklet And Training In Occupational Health And Safety And Fire Protection Regulations; The Ordering Party Does Not Allow Meals To Be Prepared From Semi-Finished Products; Preparing And Serving A Meal From A Semi-Finished Prod