The subject of the contract is the provision of catering services consisting in the preparation and delivery of meals (dinners) consisting of soup, second course with salad and compote/drink for up to 60 pupils of the Youth Sociotherapy Center in Wałbrzych, 118 Moniuszki Street, 58-300 Wałbrzych.

The subject of the contract is the provision of catering services consisting in the preparation and delivery of meals (dinners) consisting of soup, second course with salad and compote/drink for up to 60 pupils of the Youth Sociotherapy Center in Wałbrzych, 118 Moniuszki Street, 58-300 Wałbrzych.

The contracting authority allows changes in the scope of meal delivery in cases related to the organization of work in the facility (trips, performances, etc.). In the case of departure of pupils, the Contractor should prepare, as part of the funds allocated for a given dinner, the so-called packed lunch for the outgoing pupils. For the pupils remaining in the facility, the Contractor will deliver lunch to the headquarters of the Youth Sociotherapy Center in Wałbrzych.

Meals must be delivered from Monday to Sunday, excluding holiday breaks and winter holidays, i.e.

• winter holiday break in the period 23 December 2023 - 01 January 2024;

• winter holidays in the period: 15-28 January 2024;

• spring break in the period: 28 March 2024 - 2 April 2024

Nutritional requirements:

a) the calorific value of each meal must be consistent with the current nutrition standards for the Polish population in specific age groups in the range of 7-18 years, developed by experts of the National Institute of Public Health – National Institute of Hygiene. The contractor will provide the nutritional value of the prepared meals. If necessary, the Contractor will take into account diets, i.e., diabetic, gluten-free, etc.;

(b) meals must be varied and meet the following conditions:

- the dish must not be repeated in the same week,

- 2 times a week lunch with a meat dish - chicken, turkey, beef, pork,

- at least once every 10 days a fish dish (excluding pangasius fish),

- once a week a flour dish, e.g. Silesian dumplings, kopytka, dumplings, dumplings,

- raw materials for preparing meals should be fresh, natural, little processed, with a limited amount of additional substances,

- the use of a large amount of fruit and vegetables, including legumes,

- moderate use of salt and sugar.

c) the preparation of meals must be carried out in accordance with the procedures necessary to ensure food and nutrition safety, taking into account the provisions set out in the Act of 25 August 2006 on food and nutrition safety (Journal of Laws of 2022, item 2132, as amended);

d) only such foodstuffs must be used that meet the requirements set out in the regulations issued by way of a regulation by the minister competent for health, in particular by the Regulation of the Minister of Health of 26 July 2016 on groups of foodstuffs intended for sale to children and young people in units of the education system and the requirements to be met by foodstuffs used as part of mass catering of children and young people in these units (Journal of Laws of 2016, item 1154);

e) meals must be delivered by transport meeting the sanitary conditions of the State Sanitary and Epidemiological Station, in accordance with HACCP standards: a means of transport authorized by the decision of the competent sanitary inspector to transport meals for the needs of mass feeding of children, in specialized thermoses, guaranteeing the maintenance of appropriate temperature and quality of imported dishes;

f) when preparing meals, general recommendations and principles of rational nutrition resulting from current nutrition standards for the Polish population should be followed, both in terms of nutritional value, grammage and aesthetics;

g) the use of semi-finished products, fast food or frozen food is prohibited. Meals should be easily digestible, prepared from high-quality, fresh, natural, little processed raw materials with a limited amount of additives – preservative, concentrated, colouring or artificially flavoured and taking into account the best culinary traditions;

(h) meals must be delivered in containers which ensure food temperature;