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1. The Subject Of The Order Is The Preparation, Delivery And Distribution Of Hot Meals For Children And Teenagers From Monday To Friday On School Days In The Following Educational Institutions Operating In The Świdwin Commune: A) Public Primary School. Ziemia Świdwinskiej In Lekowo, Lekowo 44C, 78-312 Lekowob) Public Primary School In Bierzwnica, Bierzwnica 52, 78-324 Cieczeniewoc) Public Primary School In Oparzno, Oparzno 31, 78-300 Świdwin2. By Meal, The Ordering Party Understands A One-Course Dinner In The Form Of A Second Course Weighing Not Less Than 310-400 Grams, Including: A) A Piece Of Meat / Poultry / Fish / Minced Cutlet / Meatball - 80-100 Grams, B) Potatoes Or A Substitute (Rice, Groats, Pasta, Other) - 150 Grams, C) Salad / Cooked Vegetables - 80 Grams, D) A Dish Is Allowed Once A Week Delicatessen, E.G. Dumplings, Pancakes, Croquettes, Pancakes, Etc. - 400 Grams) Compote Should Be Served With Each Meal - 200 Ml3. The Ordering Party Requires That Soup With Meat Be Served Once A Week As Lunch Instead Of The Meal Specified In Point 2.4. The Ordering Party Does Not Allow The Repetition Of The Same Type Of Meal Within One Week (5 Days). 5. The Contractor Is Obliged To Prepare Biweekly Menus, Taking Into Account The Calorie Content, Allergens And Weight Of Meals, And Submit Them Electronically To The Management Of A Given Facility, As Well As Display A Copy Of The Menu In The Canteen Rooms For Acquaintance, No Later Than 3 Business Days Before The Date Of Their Validity. The Ordering Party Reserves The Right To Change The Menu.6. The Contractor Is Obliged To Prepare Meals That Will Meet The Following Quality Conditions: A) Meals Should Be Prepared From Fresh, Nutritious Food Products With Current Expiry Dates, Minimally Processed, With A Limited Amount Of Thickening, Colored Or Artificially Flavored Preservatives, B) Meals Should Predominate In Cooked, Baked Or Stewed Ingredients, C) Vegetable Fats Should Be Used To Prepare Meals, With A Limited Use Of Animal Fats, D) Large Amounts Should Be Used Fresh Vegetables, E) It Is Recommended To Use Eggs, Sugar And Salt In Moderation When Preparing A Meal, F) The Aesthetics Of Dishes And Meals Are Important, G) Instant Products, Ready-Made Sauces And Powdered Potatoes (Puree Type), Etc. Are Not Allowed. H) Meals 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 According To Culinary And Sanitary Requirements In Accordance With The Act Of August 25, 2006. On Food And Nutrition Safety (Consolidated Text: Journal Of Laws 2023, Item 1448) And The Regulation Of The Minister Of Health Of July 26, 2016 On Groups Of Foodstuffs Intended For Sale To Children And Adolescents In The Educational System Units And The Requirements That Must Be Met By Foodstuffs Used As Part Of The Collective Nutrition Of Children And Adolescents In These Entities (Journal Of Laws Of 2016, Item 1154).7. The
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