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System Quality Assurance Assessment And Review Services – Food Safety Management 2025. The Task Of The Successful Tenderer Is To Operate A Food Safety And Food Quality Monitoring System Within The Framework Of A Business Contract And To Provide The Related Electronic Information System, As Well As To Conduct Institutional Surveys, Training And Exams As Detailed Below And In The Public Procurement Documents: 1. Provision And Operation Of An Electronic Information System , Analysis And Evaluation - Real-Time Data Provision, - Electronic Checklist System, - Individual And Institutional Analysis, Reporting (Kitchen Monitoring Results, Institutional Survey Results, Theoretical Exam Results, Microbiological Results) (92 Units/Year) 2. Carrying Out Institutional Surveys According To The Following Subtasks: - Surface Microbiological Survey: (Surfaces In Contact With Food And Not In Contact With Food, A Total Of 4 Surface Samples / Unit Enterobacteriaceae And/ Or E.Coli Presence/Absence Determination, Sampling, Laboratory Testing, Analysis, Evaluation, Action Plan And Action Control, (92 Unit/Year) - Food Waste Inspection, Representative Of The Organization In Kitchens Designated By The Customer: (Per Food Ingredient, 30 Units/Year) - Consumer Satisfaction: (Children, Teachers, School Workers In Total 92 Units/Year) - Surface Cleanliness Testing Of Surfaces In Contact With Food , 8 Surfaces/Units, Organization-Based Risk Assessment And Evaluation, Proposal For Carrying Out Laboratory Pathogen Tests, 1 Session In Spring And 1 Time In Autumn. (92 Units/Year) - Estimation And Prevention Of Newly Emerging Food Safety Risks In Kitchens. Proposal To Reduce Risks. (Chemical Contaminants (Acrylamide), Biological Contaminants (Mycotoxin Risks), Food Packaging Materials, New Food Ingredients (Vegetable Proteins)) (92 Units/Year) - Testing Of Food Allergens, 3 Qualitative Surface Allergen Tests For The Detection Of Gluten/Milk/Egg Distribution According To Allergen-Free Needs, Analysis And Evaluation Of Results, Proposal To Reduce Risks (92 Units/Year) -Assessment Of The Fulfillment Of Special/Dietary Dietary Requirements, Monitoring Of Conditions And Conditions, On-Site Training Of Employees (92 Units/Year) -Testing Of Food Allergens, 3 Surface Qualitative Allergen Tests For The Detection Of Gluten/Milk/Egg At The Clients Service Locations In A Distribution Corresponding To Allergen-Free Requirements, Results Analysis And Evaluation, Proposal To Reduce Risks (92 Units/Year) 3. Food Hygiene Education And Exam (For 250-300 Employees, 2 X 8-Hour Training Sessions Per Year, Written Exam, Repetition Of Unsuccessful Exams At The Employees Place Of Work, Analysis Of Results, Location Provided By The Client, (92 Units/Year) - Training Of Professional Inspectors Belonging To Central Management, At An External Location (The Location Is Provided By The Winning Bidder), In 1*5-Hour Shift, Max. 6 People/Occasion, Total
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