The subject of the contract is the provision of catering services for the ordering party in the preparation and distribution of meals along with the lease of the kitchen facility to ensure proper nutrition of hospital patients

4. A detailed description of the subject of the contract and the terms of implementation are included in the attachments:

1) Price form – Annex 1.A

2) Description of the Subject of the Order – Annexes 1.B.1 – 1.B.8 to the SWZ, containing a set of attachments constituting the characteristics of the subject of the contract and the basis for calculating the offer price,

3) Draft provisions of the contract that will be introduced into the content of the contract / provisions of the contract – Annex 3 to the SWZ.

The scope of the service includes, in particular, the following activities:

a) preparing meals in the Ordering Party's kitchen of the quality determined by the Ordering Party, taking into account recommendations related to the treatment process in compliance with all quality and sanitary standards, in the amount specified by the Ordering Party, in accordance with Annexes No. 1.A, 1.B.1-1.B.2;

b) uninterrupted and uninterrupted delivery of meals in the tray system to the organizational units of the Hospital as well as collection of cabinets with thermal insulation trays after the consumption of patients from organizational cells to the kitchen facility, in accordance with the content of Annex 1.B.1;

c) in the event of temporary obstacles or difficulties not resulting from reasons attributable to either party to the contract and preventing the preparation of a certain number of meals in the leased facility, the Contractor is obliged to organize substitute meals in the so-called substitute kitchen. For the organization of a replacement kitchen, the Contractor is not entitled to any claim against the Ordering Party.

d) maintaining the sanitary condition of premises and equipment in accordance with the conditions specified in separate regulations;

e) cooperation of the Contractor with sanitary supervision authorities and other control bodies and implementation of their recommendations for the purpose or in connection with the implementation of the service.

f) cooperation with the Ordering Party's dietitian in the field of proper nutrition of patients and changes in diet;

g) application by the Contractor of detailed rules of conduct and procedures established by the Contracting entity to be implemented in the event of epidemics of foodborne diseases;

h) appropriate equipment of employed personnel with working clothes ensuring compliance with hygienic and sanitary requirements, described with the name of the Contractor and personal identifiers for employees moving around the premises of the Contracting Entity;

i) self-procurement of appropriate products for the performance of the contract, with the exception of medicinal mixtures supplied by the Ordering Party; In this it is obliged to provide photocopies of labels of products used to prepare meals - cold cuts, cheese, delicatessen products, etc. at each request of the Ordering Party

j) enabling authorized representatives of the Contracting entity to carry out quality and sanitary control of the activities carried out in the leased facility in accordance with the content of the design provisions of the contract.

k) compliance with all regulations in force in the provision of the service, in particular sanitary, HACCP, fire and health and safety regulations.

l) comply with all implemented and implemented management and accreditation systems used by the Contracting Entity.

3. The Contracting Authority requires the Contractor to submit in the Offer Form the following statements regarding the performance of the service:

a) Declaration of readiness to start the performance of the contract within the time limit indicated by the contracting authority

b) Obligation to perform the contract in accordance with the terms specified in the contract

c) Statement on education and professional qualifications of persons who will perform the service,

d) Declaration of ISO 22 000 certification in the field of nutrition and catering or equivalent confirmation of the implemented HACCP system or other equivalent confirmation – i.e. an appropriate certificate, attestation or other document of an independent entity certifying compliance of the contractor's activities with quality standards. This document is translated by the contractor into the bid as a means of proof. In addition, the Contractor will be obliged to obtain, within 6 months from the date of conclusion of the contract, a certificate in the above-mentioned scope issued to the Ordering Party's facility by an accredited certification body.

e) Statement regarding the disposal of a substitute kitchen enabling the preparation and delivery of meals on terms consistent with the requirements of the Ordering Party, together with providing the address of the replacement kitchen and indicating the legal form to be disposed of