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Meal-Preparation Services – Production And Delivery Of All-Day Meals For Hospital Patients And For The Canteen Of The Independent Public Health Care Center In Puławy.. 1. The Subject Of Order No. Zm 11/230/2026 Is The Production And Delivery Of All-Day Meals For Hospital Patients And For The Canteen Of The Independent Public Health Care Center In Puławy. 2. The Contractor Is Obliged To Produce And Deliver - Every Day During The Term Of This Contract - All-Day Meals For Patients Of The Ordering Partys Hospital In The Departments Located In Pavilions A, B And C At The Ordering Partys Headquarters, As Well As For The Canteen Located At The Ordering Partys Headquarters, And To Provide The Necessary Number Of Tableware To Serve Meals In The Department, As Well As To Wash And Disinfect Tableware Leaving The Departments Along With Bain-Marie Trolleys. 3. The Term All-Day Meal Means: Breakfast, Lunch, Dinner, As Well As Second Breakfast And Afternoon Snack For Children And Patients On A Diabetic Diet. 4. The Average Number Of Person-Days Per Month Is Approximately 7,500, And Per Day Approximately 250. 5. Requirements Regarding Calorie And Nutrient Standards Calculated Per Person-Day, Average Percentage Distribution Of Diets Prepared In The Hospital, Daily Basic Food Ration, List Of Hospital Departments, List Of Diets Are Included In Annex No. 2 To The Swz. 6. Subject Matter Of The Contract Specified In Section 1 Regarding The Canteen, The Contractor Will Perform In A Part Of The Ordering Partys Nutrition Plant, Which Will Be Made Available To Him For Use On The Basis Of A Lease Agreement For A Period Equal To The Period Of Conclusion Of This Agreement And Will Be Named - Feeding Plant - The Template Of The Lease Agreement Is Attached As Annex No. 12 To The Swz. The Contractor Will Be Obliged To Refresh And Adapt The Canteen Within 30 Days Of Signing The Contract. Requirements For The Arrangement Of A Canteen: 1) The Space Should Have Cozy Features, Reminiscent Of A Cafe, Instead Of A Classic Canteen. 2) The Decorative Materials Used And The Colors Of The Walls Should Have Warm Colors. 3) Plants, Wooden Elements And Natural Textures Should Be Introduced Into The Space. 4) Sofas, Chairs And Tables Should Be Comfortable, But At The Same Time Meet Strict Hygiene Requirements (Easy To Disinfect). 5) The Use Of Lighting Should Be Modern, Imitating Natural Lighting, Sunny, Bright, But Not Clinical. 6) Equipment And Decorations Should Be Stylistically Consistent. 7) The Buffet Area Should Be Clear And Intuitive. 7. The Nutritional Values And Caloric Content Of Meals Should Meet The Standards Of The National Institute Of Public Health Pzh - Nutrition Standards For The Polish Population And Their Application Edited By Mirosław Jarosz, Ewa Rychlik, Katarzyna Stoś, Jadwiga Charzewska, Warsaw 2020, According To Which The Average Caloric Value Of Meals Is 2100 Kcal. +/- 10%, Including Energy From Protein 10-20%, 20-35% From Fats, Energy From Carbohydrates 45-65% Of Calories. 8. Food Must Meet Nutritional Standards In Accordance With Applicable Regulations For Closed Health Care Facilities In Terms Of Quantity And Quality, In Particular The Act Of August 25, 2006 On Food And Nutrition Safety.
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