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4.1 The Subject Of The Order Is The Provision Of Feeding Services, Including The Preparation And Delivery Of One-Dish Meals For Primary School Students, In The Form Of Hot Meals, Served On School Days (105 Days), In The Period From January 7, 2025 To June 26, 2025. The Expected Daily Number Of Meals To Be Served Is 95 Portions - A One-Dish Lunch For Primary School Students. 4.2 The Contractor Is Obliged To Prepare Meals In His Own Kitchen That Meets The Requirements Of Sanitary Standards, And Then Deliver And Serve Meals To All Students Receiving Supplementary Meals.4.3. Rooms For Serving Meals To Children In Schools Will Be Made Available By The Director Of Each School Facility.4.4 The Contractor Is Obliged To Prepare, Serve And Deliver Meals Of The Highest Standard, Based On The Highest Quality Products.4.5 A Hot Meal Must Meet The Nutritional Standards Applicable In The So-Called Mass Catering Points, I.E. Meals Should Be Prepared In Accordance With The Principles Of Rational Nutrition, Made Of High-Quality, Fresh Food Products With Valid Expiry Dates. 4.6 The Contractor Guarantees The High Quality Of The Delivered Product, Timely Delivery And Compliance With Applicable Sanitary Standards And Requirements. 4.7 The Contractor Is Obliged To Prepare Meals For A Fee For All Students Not Covered By This Order (Buying Meals Independently). 4.8 Meals Should Meet The Following Criteria: - Energy Content - 850 Kcal; - Share Of Energy From Protein - Not Less Than 12% Of The Energy Value Of The Meal; - Share Of Animal Protein - On Average 50% Of The Total Amount Of Protein Contained In The Meal; - Share Of Energy From Fat - Up To 30%. 4.9 Method Of Preparing Meals: 1) One-Dish Dinners Should Be Understood As A Second Course Three Times A Week - Monday, Wednesday, Friday; Nutritious Soup Twice A Week - Tuesday, Thursday. The Term Nutritious Soup Should Be Understood As Soup Made From The So-Called Meat Insert Served With Fresh Bread, Without Quantity Limits. 2) Soups Should Be Prepared With Vegetable (Vegetable) Or Meat Broths With The Addition Of The Main Ingredient. Soups Made From Bone Broths In Limited Quantities.3) Seasoning Soups With Low-Fat Cream Or Milk, Or Butter Or Flour, Occasionally Making A Roux. Average Weight Of 1 Serving Of Soup - 400 G. 4) Second Course - Should Consist Of Protein Products, Preferably Of Animal Origin (Meat, Fish, Poultry), Products Rich In Complex Carbohydrates (Potatoes, Groats, Rice, Pasta, Dumplings, Etc.) And Vegetable Additions (Salads, Cooked Vegetables).5) The Ordering Party Expects The Contractor To Prepare Meals In Accordance With The Recommended Health-Promoting Nutrition Model By: - The Use Of Vegetable Fats; - Limited Use Of Animal Fats; - Moderate Use Of Red Meat; - Use Of Poultry Meat; - Use Of Fish; - Moderate Use Of Eggs, Sugar And Salt; - A Large Share Of Vegetables And Fruit In Meals, Including Legume Seeds.6) Drink - 200 Ml (Compote, Tea).7) Delivered One-Course Lunches, Alternatively In The Same Amou
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