1. Object of the order
1. The object of the order is the production of meals for the needs of the Hospital
Multi-specialist in Inowrocław, within 12 months from the date of signing
contract.
2. Preparation of meals for patients of the Ordering Hospital located
in Inowrocław, at 97 Poznańska Street, in quantities resulting from the state
hospitalized, catering, taking into account
in force and applicable to the Ordering Party types of diets,
3. Delivery of meals from the kitchen to the wards in the hospital of the Ordering Party,
what the transport of meals to branches will be performed by the
performing a purity maintenance service to the Contracting Authority. Costs
the transport of meals is borne by the Ordering Party.
4. The Contractor is obliged to secure 24/7 board
covering its system of work on Saturdays, Sundays and festive days according to diet
defined by the Ordering Party.
5.
1. Object of the order
1. The object of the order is the production of meals for the needs of the Hospital
Multi-specialist in Inowrocław, within 12 months from the date of signing
contract.
2. Preparation of meals for patients of the Ordering Hospital located
in Inowrocław, at 97 Poznańska Street, in quantities resulting from the state
hospitalized, catering, taking into account
in force and applicable to the Ordering Party types of diets,
3. Delivery of meals from the kitchen to the wards in the hospital of the Ordering Party,
what the transport of meals to branches will be performed by the
performing a purity maintenance service to the Contracting Authority. Costs
the transport of meals is borne by the Ordering Party.
4. The Contractor is obliged to secure 24/7 board
covering its system of work on Saturdays, Sundays and festive days according to diet
defined by the Ordering Party.
5. For a detailed description of the item of the order, see Annex 2 to this
SWZ.
6. The Contractor is obliged to prepare meals while maintaining the requirements
sanitary and epidemiological conditions in the field of production conditions and concerning
personnel based on the HACCP system (GMP, GHP) - in accordance with the provisions of the act
on 25 August 2006 on food and nutrition safety (Journal of Laws 202020,
item 2021), with implementing provisions issued pursuant to that law, and with
the provisions of Regulation (EC) No 852/2004 of the European Parliament and of the Council,
on 29 April 2004 on the hygiene of foodstuffs (Journal of Laws UE
L 139 of 30.04.2004 p. 1 of late. d.))
7. The Contractor is obliged to ensure compliance with the applicable standards
Nutrition - recommendations and requirements of the Institute of Food and Nutrition, i.e.; appropriate
nutritional value of meals, daily rations and selection of products
taking into account the possibility of implementing individual diets, as well as
prepare meals of high culinary and aesthetic value.
8. The Contracting Authority requires the preparation of diners for 10-day periods for the diet
basic and easy to take into account the seasonality of the products and
reconciliation of specialty dietitian with a branch nutritionist with absolute
adherence to the recommendations of the Chief Sanitary Inspector and the Food Institute and
Nutrition, as well as the requirements of the Contracting Authority in accordance with the
Dr. Ludwik Błażek Multi-Specialist Hospital in Inowrocław
ISO dot quality management system; P-308 collective nutrition and
Nomenclature Diet I- 308-006 (for inspection at the office of the Ordering Party).
9. Services covered by the Subject of the contract will be performed in the premises of the Ordering Party,
listed in Annex 6 to this SWZ, made available to the Contractor on the basis of
Lease agreements, the model of which is set out in Annex No 11 to this SWZ.
10. Services covered by the subject of the order will be carried out using
the equipment of the Ordering Party, listed in Annex No 7 to this SWZ,
made available to the Contractor under the Lease Agreement, the template of which
constitutes Annex 12 to this SWZ.
11. The Contracting Authority requires employment on the basis of an employment contract by the Contractor
or Subcontractor of the persons performing the following actions during
execution of the order:
(a) study of food products, assessment of their quality, health values
and nourishing,
(b) examination of the processes of preparation of dishes,
(c) the development and selection of appropriate ingredients in specific diets,
(d) the development of correct diner for individual patients
the disease units in question requiring a specific diet,
(e) diet planning,