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Catering Services – Preparation, Delivery And Transfer Of Meals For Military Units And Institutions And Subunits Supplied By The 34Th Wog. 1. The Subject Of The Order Is: Preparation, Delivery And Transfer Of Meals For Military Units And Institutions And Subunits Supplied By The 34Th Wog, In The Form Of Three Separate Meals, I.E.: 1) I And Ii Breakfast (Mixed Meal - Cooked, Cold Cuts, Dairy Products), 2) Lunch (Cooked Meal), 3) Dinner (Mixed Meal - Cooked, Cold Cuts, Dairy Products), - Prepared In Accordance With The Menu Approved By The Head Of Logistics Or Another Designated Person. 2. The List Of Planned Food Rations In 2025 Under The Basic Order Is 13,160, While The Number Of Food Rations Under The Option Right May Be A Maximum Of 13,160. The Total Number Of Food Rations In 2025 Under The Basic Order And The Option Right Will Be A Maximum Of 26,320. 3. The Contractor Will Deliver Meals Using Specialized Own Transport, Meeting The Requirements Of Applicable Food Law In Accordance With The Applicable Food Standards Specified In Regulation Of The Minister Of National Defense Of April 28, 2022 On Free Meals For Professional Soldiers Of The Armed Forces Of The Republic Of Poland (Journal Of Laws Of 2025, Item 1395, As Amended), Regulation Of The Minister Of National Defense Of May 13, 2022 On Uniforms And Meals And Other Payments Issued To Soldiers Who Are Not Professional Soldiers (Journal Of Laws, Item 1131, As Amended), Decision No. 86/Log/P4/ Of The Minister Of National Defense Of December 16, 2020 On The Introduction Into Use In The Ministry Of National Defense Of The Regulations On The Activities Of The Food Service Du/4.21.1(B) And In Accordance With The Requirements Set Out In The Annexes To This Agreement. 4. Breakfast Meals Should Be Prepared In One Set Every Day. Breakfast Should Include: Dairy Products, Bread, Natural Butter Or Other Fats, Bread Additives (Meat, Canned Meat, Dairy Products, Jam, Honey, Etc.), Vegetable Additions And Hot Drinks. 5. Lunch Meals Should Be Prepared As A Set Of Three Courses, Including: Soup With Bread, A Second Course With Two Vegetable Side Dishes (Including One In The Form Of Salad), Dessert And A Drink. To Diversify The Diet, Every Decade (Every 10 Days), The Contractor Should Prepare Half-Meat Dishes (Including Fish) And Half Other Minced Meat, Semi-Meat And Meatless Dishes In The Main Lunch Courses. The Same Types Of Soups And Main Courses Cannot Occur More Than Once A Decade (Every 10 Days). Compote Should Be Served No More Often Than Every Other Day, Alternating With Other Drinks, Such As Juices And Fruit, Vegetable Or Fruit And Vegetable Drinks. For Dessert, The Contractor Will Provide Puddings, Jellies Enriched With Fruit, Jellies, Milk Cocktails, Cakes, Sweets, Etc. 6. Dinner Meals Should Be Prepared As Hot Dishes Supplemented With Bread And Additions. In Dinner Dishes Without Hot Food, The Additions To Bread Should Be Increased Accordingly. Regardless Of The Form Of Dinner (Cooked, Dry
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