1. The subject of the contract is the provision of services of preparing and delivering meals for patients of the Provincial Center for Alcohol Dependence and Co-addiction Therapy in Stalowa Wola.
2. Detailed description of the subject of the contract
1) Preparation of full board in quantities resulting from the number of hospitalized patients, taking into account the requirements of the Ordering Party and dietary recommendations, i.e.:
A) An average of 50 person-days per day, including approx. 8-10 meals (daily) in disposable packages (breakfasts, lunches, dinners).
B) An average of 5 lunches for the day ward. In situations of changes in the number of beds, the contractor adjusts the number of the above-mentioned assortment to the current one provided by the Ordering Party. The number of meals ordered will vary depending on the number of patients.
3. Full description in point II.2.4) below.
1. Detailed description of the subject of the contract
1) Preparation of full board in quantities resulting from the number of hospitalized patients, taking into account the requirements of the Ordering Party and dietary recommendations, i.e.:
A) An average of 50 person-days per day, including approx. 8-10 meals (daily) in disposable packages (breakfasts, lunches, dinners).
B) An average of 5 lunches for the day ward. In situations of changes in the number of beds, the contractor adjusts the number of the above-mentioned assortment to the current one provided by the Ordering Party. The number of meals ordered will vary depending on the number of patients. Meals must take into account the peculiarities of diets:
(a) general
b) lekkostrawną
(c) high protein
d) wątrobową
e) ulcerative
f) cukrzycową
g) jarską.
2) The contractor must have permanent, stationary facilities in which meals will be prepared, in accordance with the Food and Nutrition Safety Act of 25 August 2006 (Journal of Laws of 2020, item 2021).
3) The facilities referred to in point 2 must be located at a distance of no more than 30 km from the seat of the Contracting Entity. If item 4 of the Offer Form is indicated as Annex 1 to the SWZ premises at a distance greater than 30 km from the seat of the Contracting Authority, the Contractor's offer will be rejected as not meeting the requirements. The distance will be measured on the basis of the data provided by the Contractor in the Offer Form. The above referred to and the indications of the Google Maps service, measured in the "car route" option.
4) The Contractor shall ensure that the preparation of food for transport, its loading, transport and unloading, as well as the delivery of meals from the point of distribution of meals to the headquarters of the Contracting Authority will take place in conditions and time guaranteeing the maintenance of health quality.
5) The production and distribution process must be carried out in accordance with sanitary requirements, including in particular good hygiene practice and the HACCP system.
6) Rations, their calorific value and nutrient content are specified in the relevant acts and a list of daily ration standards for health care institutions developed by the Institute of Food and Nutrition in Warsaw.
7) The Contractor shall ensure delivery of the breakfast meal by 7:15 a.m. at the latest, and the lunch meal by 12:15 p.m., The Ordering Party allows the delivery of dinner with lunch, while maintaining all the rules of temperature and quality of the meal.
8) The Ordering Party reserves the necessity of preparing and delivering a hot breakfast or dinner once a week (milk soup, sour rye soup, hot sausage, etc.).
9) Within 5 days the same dish can not be repeated.
10) The Contractor shall provide drinks for main courses in the amount of 300 ml per person.
11) The Contractor will provide soup in the amount of 500ml for one patient.
12) The Contractor shall provide wholemeal rye bread for the diabetic diet.
13) The Contractor shall calculate and present to the Contracting Authority, at its request, the average rate per man-day, taking into account the above-mentioned diets, and shall determine the quantity and price value of products used to prepare a given meal "boiler input".
14) The Contractor's dietitian undertakes to provide calculations of nutritional values in terms of quality and quantity per 1 person / menus implemented.
15) The Contractor is obliged to develop decade menus in a 10-day cycle for basic, easily digestible and diabetic diets and others with weight and nutritional values and present them to the Ordering Party.
16) A round-the-clock meal consists of:
a) breakfast constituting 30% of the round-the-clock cost,
b) lunch constituting 50% of the round-the-clock cost,
c) dinner constituting 20% of the round-the-clock cost.
17) In addition, for patients with a diabetic diet, the following are foreseen:
a) second breakfast,
b) afternoon tea,
(c) if the patient is given insulin, a night meal.
2. The remaining description - due to the limitations of the number of characters - is specified by SWZ.