Supply of beef, pork, poultry meat, pork and poultry offal, cured meats, canned meat, cereal, starchy and alternation grain, sugar, pasta to the organisational units subordinate to the Director of the District Prison Service in Katowice, hereinafter referred to as” Individual Orders”
Successive delivery of beef, pork, pork offalSuccessive supply of beef, pork, pork offal:
1. Boneless pork nape - pork element, stripped of bones in the shape of an unformable roller; located in the front of the half-carcass, muscle tissue overgrown with fat. Clear surface, smooth, unfrayed, without filings, bones, hyperemia, deeper ponacination. The carina consists of the main muscles of the neck and part of the muscle of the longest back and part of the muscles of the long head. Elephant completely removed, consistency - firm, elastic, odor - peculiar, characteristic of fresh meat, minimum size of pieces:from 0.5 kg. - 1870kg
2. Pork spatula - the essential part of pork - cut off from the half-carcass without skin fold and without vaginal fat, from the bottom of the knuckle cut off at the height of the elbow joint, completely boned, surface smooth, clean, unfrayed, without bone filings, hyperemia, ponacination. Fresh meat, unfrozen. i-8910 kg
3.Pork minced meat - obtained from fresh lean meat, without the addition of other meats. No foreign water content permissible, fat content up to 20%. Hermetically packed, chilled, unfrozen. - 24430 kg
4.Beef minced meat - meat obtained from fresh lean meat, without the addition of other meats. No foreign water content permissible, fat content up to 20%. Hermetically packed, chilled, unfrozen. -14150kg
5.Boneless beef meat (pieces not less than 1 kg) - meat cut off from the back carcass between the last lumbar vertebra and the first vertebra of the sacrum with a small amount of fat - muscle element skinny. Meat completely boned, in regular pieces, consistency - firm, elastic, without fatty overgrowth, smell - peculiar, characteristic of beef fresh meat, muscle color - bright red, red to dark red, surface - clean, smooth, not bloodied, not frayed, no filings. Fresh, chilled, unfrozen product. -508 kg
6.Stew beef meat (grade II) - whole meat scraps (cubes or strips) without external fat, no tendons and connective tissue, unacceptable meat from heads, tails, legs, ribs, bracken lobes, groin and other beef offal. Clear surface, without bone filings and hyperemia. Fresh meat, unfrozen. -12120kg
7.Stew pork meat (grade II) - whole scraps of meat (cubes or strips) without external fat, no tendons and connective tissue, unacceptable meat from heads, tails, legs, ribs, brackain lobes, groin and other pork offal. Meat color: pale pink to dark red, hyperemia - unacceptable, lymph nodes - unacceptable, fat color: white with yellow or cream shade, no chemical impurities, no signs of mold presence, no microbial impurities and pathogenic bacteria. Clear surface, without bone filings and hyperemia. Fresh meat, unfrozen -6800kg
8.Boneless pork loin -4160 kg
9.Pork liver - Smooth surface, slightly glossy and moist; it is allowed to tarnish the surface of the liver due to partial shedding. Structure slightly granular. Pure liver, without any traces of any impurities; thoroughly cleaned of blood clots, brown color. Firm consistency, peculiar smell, characteristic of the liver, without signs of infusing and starting spoilage; 15650kg
10.Pork legs - front - meat creamy yellow, smell peculiar -600 kg
Additional requirements for the subject of the order:
Meat and its preparations should correspond to the existing PN.
A health certificate is required for each delivery of meat and, in addition, in the supply of chickens, individual pieces should be labelled. The tenderer will supply the goods with his own transport adapted for the carriage of meat and its preparations in the relevant memorials to the individual procuring warehouses.
Meat preparations should have a specified shelf life of not less than 4 days
Supply of poultrymeat, poultry offal1. Fresh chicken breast fillet -4230 kg
2. Root portions (poultry bodies) -14 640 kg
3. Chicken fresh whole -8 350 kg
4. Fresh chicken stew meat - Grade I. - 14,550 kg
5. Turkey hearts - 6,620 klg
6. Fresh chicken wings - 5 500 kg
7. Chicken rear quarter - 16,600 kg
8. Fresh poultry plots - 9 615 kg
9. Chicken liver (fresh) - 6,250 kg
10. Turkey minced meat - 350 kg
Meat and its preparations should correspond to the existing PN.
A health certificate is required for each delivery of meat and, in addition, in the supply of chickens, individual pieces should be labelled. The tenderer will supply the goods with his own transport adapted for the carriage of meat and its preparations in the relevant memorials to the individual procuring warehouses. Meat preparations should have a specific shelf life date of not less than 4 days. Unit packaging should protect the product from destruction and contamination, they should be clean, without foreign odors and mechanical damage. Transport packaging should be made of materials authorised for contact with food. They should be clean, odorless, easy to wash and sanitize, ensuring that the proper quality of meat and cold meats are preserved. Mechanically damaged, soiled packaging is unacceptable. The Contractor undertakes to supply the subject of the contract by transport in accordance with the requirements of Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin (Journal of Laws 2006) No 171, item 1225, as amended) and Regulation (EC) No 852 /2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs (DZ. EU L 139 of 30 April 2004, p. 1, EU Polish special edition Chapter 13, t.34).
Successive delivery of cured meats1.Baleron - 2520 kg
2.Poultry balleron - 3870kg
3.Smoked bacon brewed — 3970 kg
4. Smoked turkey fillet — 130 kg
5. Chicken fillet — 885 kg
6. Poultry cabanos — 3930 kg
7th Kashanka — 16550 kg
8. Brewed white sausage — 14170 kg
9. Dębice sausage — 8660 kg
10. Poultry sausage — 12050 kg
11th Knee Sausage - 5470 kg
12. Krakow sausage brewed — 5290 kg
13th mortadela sausage — 18050 kg
14. mortadela sausage with peppers — 16800 kg
15. Moradela sausage with mushrooms — 10250 kg
16. Sworm sausage — 20500 kg
17. Beef ham sausage — 3340 kg
18th Toruń sausage — 17370 kg
19th Country Sausage — 8830 kg
20. Green Gora Sausage — 4510 kg
21st Common Sausage — 35200 kg
22. Ziwiecka sausage — 5060 kg
23.Poultry meatloops - weight 1 pc to 100 g — 5080 kg
24. Ground poultry chop — weight 1 piece up to 100g — 4230 kg
25th Poultry Grinder (Poultry Bar) — 18190 kg
26. Pork grinder (pork bar) — 15150 kg
27. Poultry thin wieners — 22,620 kg
28. Pork wieners -13700 kg
29. Pork pate baked in moulds-12050kg
30th Pate - 17790 kg
31st Roman poultry roast — 14680 kg
32nd Roman pork roast - 5650 kg
3. Smoked throat - 8050 kg
34. Poultry tenderloin — 6040 kg
35. Meat-Vegetable pulpet weight 1 pc 80-100g: 4450 kg
36th Salceson white (Italian) - 14800 kg
37th Salceson Black — 6950 kg
38th Elephant — 3030 kg
3. melted lard with onions and greaves — 6245 kg
40. Pork steak — weight 1 piece up to 100g — 3900 kg
41. Poultry ham — 5350 kg
42. Canning ham - 2825 kg
43. Mine ham — 10890 kg
44th Turkey Ham — 2775 kg
45. Pressed turkey ham — 1680 kg
Pork and beef meat mentioned may not contain mechanically separated meat, poultrymeat, bone spatter and soybeans in their composition. These poultry meats may not contain mechanically separated meat, pork meat, pork protein, pig gelatin and any additives made from pork meat, as well as bone spatter and soybeans. A health certificate is required for each delivery of meat. The tenderer will supply the goods with his own transport adapted for the carriage of meat and its preparations in the relevant memorials to the individual procuring warehouses. Meat preparations should have a specific shelf life date of not less than 4 days. Unit packaging should protect the product from destruction and contamination, they should be clean, without foreign odors and mechanical damage. Transport packaging should be made of materials authorised for contact with food. They should be clean, odorless, easy to wash and sanitize, ensuring that the proper quality of meat and cold meats are preserved. Mechanically damaged, soiled packaging is unacceptable. The Contractor undertakes to supply the subject of the contract by transport in accordance with the requirements of Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin (Journal of Laws 2006) No 171, item 1225, as amended) and Regulation (EC) No 852 /2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs (DZ. EU L 139 of 30 April 2004, p. 1, EU Polish special edition Chapter 13, t.34).
Successive delivery of canned meat:1. Breakfast Delicacy - Weight: 200 - 330g: 7100 kg
2. Canned meat - Weight: 100 - 130g: 8460 kg
Canned meat - Weight: 200 - 330g: 8750 kg
4. Meat pate - Weight: 200 - 330g: 8400 kg
5. Meat pate - Weight: 100 - 130g: 6 430 kg
Successive delivery of cereal, starchy and alternation of grain, sugar, pastaWheat flour - type 500:34,900kg
2. Potato flour (potato starch): 3,595 kg
3. Oatmeal: 4 150 kg
4th semolina: 8,885 kg
5. Barley pearl porridge: 42,585 kg
6. Long grain rice: 56,090 kg
7. Sugar - (white crystal sugar): 113,400 kg
8th Noodles: 68,850 kg
Implementation of deliveries: Monday to Friday from 8.00 to 12.00 at the dates and quantities agreed with the representatives of the Contracting Authority. Each order will be placed via phone, fax or email. The Contracting Authority stipulates that entry into individual units will be carried out without undue delay, however, the time of entry of the Contractor's vehicle may be limited by the safety of penitentiary units, which may consequently increase the waiting time for entry into its territory