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The Subject Of The Order Is The Provision Of Catering Services For Seniors Of The Senior+ Day Home In Huta Przedborska In The Period From July 1, 2026 To December 31, 2026. The Term Catering Service Means: Preparation, Cooking And Delivery Of A One-Course Hot Meal, In Accordance With The Description Of The Subject Of The Order To The Senior+ Day Home In Huta Przedborska 26. Specificity Of The Main Requirements: 1) Preparation And Delivery Of A One-Course Hot Meal For Seniors At The Senior+ Day Home In Huta Przedborska 26 Within The Period Indicated By The Order Completion Date On Business Days, I.E. From Monday To Friday; 2) Weight Of One Portion - Not Less Than 500 G; 3) The Menu Should Be Varied, Taking Into Account The Seasonality Of Products; 4) Meals Cannot Be Repeated For A Period Of 10 Consecutive Working Days; 5) A Week Must Include: 3 Meat Dishes, 1 Soup With Meat And Bread, 1 Other Dish; 6) It Is Not Allowed To Prepare Meals Based On Ready-Made Meals (From A Jar Or Can) Or On The Basis Of Fast Food And Powdered Dishes; The Use Of Products (E.G. Canned Meats And Cold Meats) With Monosodium Glutamate And Phosphates Is Excluded, The Use Of Products From The Previous Days Dinner For Preparing Meals Is Prohibited;7) Meals Should Be Easily Digestible, Varied And Attractive In Terms Of Organoleptic Properties, Prepared From High-Quality Raw Materials, Fresh, With Valid Expiration Dates, Purchased From Sources Operating In Accordance With Applicable Sanitary And Hygienic Regulations, Natural, Minimally Processed, Without Or With A Minimum Amount Of Additional Substances - Preservatives, Thickeners, Colors Or Artificially Flavored;8) The Menu Should Consist Of Mostly Boiled, Baked And Stewed Foods, The Meat Should Be Soft, Excluding Hard, Fibrous Meat, Meat With Visible Overgrowth And Meat-Like Products;9) The Soup With Meat Should Be Thick, Multi-Ingredient (One-Pot Cuisine Type), With A High Content Of Vegetables And Starch Additives (Potatoes, Groats, Pasta), The Meat Insert In The Soup Should Be Made Of Clean, Minced Meat (E.G. Pieces Of Lean Shoulder, Cooked Poultry Breast);10) Cooked Vegetables Should Be Prepared Soft, Vegetables For Salads Should Be Prepared Only In Finely Grated/Cut;11) All Meal Ingredients Should Be Prepared In A Technology That Ensures Softness And Ease Of Consumption By People Who Have Difficulty Biting And Swallowing;12) Meals Will Be Delivered In The Contractors Catering Thermos, The Meals Should, For At Least Half An Hour After Their Delivery, Maintain The Appropriate Temperature So That They Are Warm At The Time Of Serving; Thermoses Will Be Collected The Next Day;13) The Method Of Transport Must Ensure Prevention Of Deformation, Sticking, Deformation, Spilling And Destruction Of The Products;14) The Process Of Preparing And Delivering Meals Must Be Carried Out In Accordance With Sanitary Requirements, Especially The Requirements Of Good Hygiene Practice. 15) The Weekly Meal Plan For The Next Week Is Subject To Ap
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