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The Subject Of The Order Is The Successive Delivery Of Meat And Cold Cuts For The Needs Of The Independent Public Provincial Specialist Hospital In Chełm, In Accordance With The List (Product Name/Estimated Demand (Kg)): 1. Chicken Quarter: 4500.00 Kg,2. Turkey Fillet: 50.00 Kg, 3. Chicken Fillet: 4,500.00 Kg,4. Poultry Sausages: 1,600.00 Kg.5. Chicken Liver: 300.00 Kg,6. Raw Bacon: 210.00 Kg,7. Smoked Bacon: 150.00 Kg,8. Beef Tripe: 100.00 Kg,9. Pork Shank: 200.00 Kg, 10. Pork Neck: 550.00 Kg,11. Common Sausage: 750.00 Kg,12. Pork Bones: 450.00 Kg, 13. Pork Shoulder: 3,300.00 Kg, 14. Goulash Meat: 175.00 Kg,15. Pork Legs: 6.00 Kg,16. Poultry Pâté (130 G Package): 850.00 Pcs., 17. Poultry Pâté: 800.00 Kg,18. Pasztetowa: 1,200.00 Kg,19. Poultry Offal: 210.00 Kg,20. Pork Loin B/K: 2,700.00 Kg,21. Pork Fat: 60.00 Kg,22. Pork Ham B/K: 2,000.00 Kg,23. Pork Liver: 60.00 Kg,24. Poultry Meat: 6,000.00 Kg,25. Ribs: 130.00 Kg,26. Fish Fillet: 4,000.00 Kg,27. Herring (Salted Flakes): 150.00 Kg. Requirements Regarding The Subject Of The Order: 1) Poultry Meat Should Have The Following Quality Characteristics: A) Proper Muscular Elements, Unrelated Muscles And Skin Are Not Allowed, Equal Cut Lines, In Assortments With Wings The Last Wing Element Is Missing, Half And Front Quarter Without The Neck, B) Color Characteristic, Natural For The Skin And Muscles Of A Given Species Of Poultry, Bleeding Is Not Allowed In The Breast And Leg Muscles, Darkening Is Allowed Natural Color Of The Surface Of Frozen Elements, Slight Redness Of The Last Section Of The Wing Is Allowed, C) Natural Smell, Characteristic Of Meat Of A Given Species Of Poultry, D) Unacceptable Foreign Smell, Smell Indicating The Decomposition Of Meat By Microorganisms And The Smell Of Rancid Fat, E) Only Fresh Product, Not Frozen, 2) Pork Meat Should Have The Following Quality Features: A) Cleanliness - Clean Meat, Without Traces Of Contamination With Foreign Bodies, Well Bled, B) Consistency - Firm, Elastic, Deformable, C) Taste, Suitability, Smell - Specific, Characteristic Of Meat, Without Signs Of Scalding Or Spoilage, Unacceptable Sexual Or Urinary Odor, D) Fit For Consumption, E) Class I, Only Fresh, Not Frozen Product, 3) Cold Cuts Should Have: A) Suitability Class, Freshness, Dry Surface, Tight-Fitting, Evenly Wrinkled Casing, Unacceptable Fat And Jelly Stains Under The Casing, Its Cracks And Leakage Of Stuffing, In Natural Or Artificial Casings, B) Cold Cuts, Hams And Sausages - Meat Content Min. 70%, Produced Without Msm, Characteristic Taste And Smell, The Subject Of The Order Must Have A Commercial Identification Document. 1. The Given Quantity Of The Subject Of The Order Is An Estimated Value, If The Ordering Party Does Not Complete The Quantitative Purchase During The Duration Of The Contract, The Purchase Is Considered Completed Without Any Claims For Damages. The Minimum Quantitative Implementation Is 70% Of The Subject Of The Order.4. The Subject Of The Order Will Meet The Requirement
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