Tenders Are Invited For Performing The Service Of Feeding Children In Schools And Kindergartens In The Dziko ... in Poland

Work Detail

1. The Subject Of The Contract. The Performance Of A Service Consisting In The Preparation, Cooking And Issuing Of Meals For Students From The Dzikowiec Commune In: • Primary School In Lipnica Together With Pre -School Departments; • Primary School In Dzikowiec And The Local Government Kindergarten In Dzikowiec; And The Preparation And Cooking Of Meals For Primary School Students In Kicks And Wilcza Wola. The Estimated Number Of Meals Published Daily In Primary Schools Is 240.2. The Contractor Undertakes To Prepare Meals In Two Commercial Premises (Kitchens With Facilities) Located In Schools In Dzikowiec And Lipnica. The Contracting Authority Does Not Allow Meals To Prepare Only In One Commercial Premises. 3. 3 One -Course Hot Meal Will Be Served In The Formula: 2 Times A Week, Soup And 3 Times A Week The Second Course. 3.3. Under The Concept Of A One -Times Hot Meal Is Understood: A) Soup With A Meat Insert Served With Bread, Compote/Water, B) Meatless Dish, E.G. Dumplings, Fish, Pancakes, C) Meat Dish: Meat With The Addition Of Potatoes, Groats - Rice - Rice - Weight Min. 400 G, Served With Vegetable Salad And Compote/Water 3.4. The Term Two -Course Meal Is Understood: A) Soup With A Meat Insert Served With Bread And Compote/Water.B) Meatless Dish, E.G. Dumplings, Fish, Pancakes, Or Meat Dish: Meat With The Addition Of E.G. Potatoes, Groats, Rice, Legumes) Served With Vegetable Salad And Compote/Water. 4. The Contractor Is Obliged To Prepare And Release Meals With A Higher Standard Based On The Highest Quality And Safety Products In Accordance With Haccp.5 Standards. When Planning Meals, The Contractor Must Take Into Account The Recommended Energy Value For School And Pre -School Children In Individual Age Groups And Take Into Account The Nutritional Value Of Prepared Meals. The Caloric Content Of One Dinner Should Be Adapted To The Age Range Of Children From Grades 0-3 Primary Schools And Children From Grades 4-8 Of Primary Schools And Kindergarten Departments. 6. The Contractor Is Obliged To Complete The Haccp Instructions In Commercial Premises And Obtain The Consent Of The Proper Sanitary And Epidemiological Station To Prepare, Cook And Issue Meals. 7. Meals Must Meet The Requirements Contained In The Regulation Of The Minister Of Health Of 26 July 2016 On Food Groups Intended For Sale To Children And Adolescents In Units Of The Education System And The Requirements To Be Met By Foods Appropriate As Part Of Collective Nutrition Of Children And Adolescents In These Units. 8. The Basic Spices Used For Making Meals Should Be, Among Others: Salt, Pepper, Allspice, Bay Leaf, Sugar And Other Ingredients, E.G. Cream. The Contractor Should Not Prepare Meals From Semi -Finished Products. 9. Meals Must Be Prepared In Accordance With The Requirements Of Culinary And Sanitary Art For Collective Nutrition. They Must Also Be Made Of Fresh Vegetables And Foodstuffs With The Current Expiration Date. The Provision Of Nutritional Services Should Be In Accor

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