1. The present proceedings are conducted in an open tender procedure. The tender is submitted only using electronic means of communication, i.e. via https://platformazakupowa.pl/pn/przytezni 2. The subject of the contract is divided into 6 lots: Part No 1 - Food concentrates and food additives Part No 2 - Fruit and vegetable preparations Part No 3 - Ice cream Part No 4 - Spices Part No 5 - Flour and meal preparations Part No 6 - Silage The supplier is obliged at the latest by the end of the deadline set for submitting tenders, i.e.: by 16 June 2025 at the latest. 9:00 to deliver to the Ordering Party, i.e. to the food warehouse located in the feeding cell, samples of products indicated in the FTZ. On other days from Monday to Friday from 8:00 to 13.00. 2. List and quantity of samples required: Part No 1 - Food concentrates and food additives - 1 pcs ketchup mild, 0.10 kg cereal coffee, 0.10 kg grain coffee , 7 pcs fruit express tea, 7 pcs black instant tea (2g), 0.15 kg chocolate candies, raspberry dessert sauce, Part No 2 - Fruit and vegetable preparations -1 liter of orange juice, up to 0.30 kg jam , up to 0.30 kg tomato paste, 1 jar of pickles , Part No 3 - Ice cream - up to 0.5 L cream ice cream, up to 0.5 L chocolate ice cream Part No 4 - spices - up to 0.02 kg poultry seasoning, meat seasoning, roasting sauce, vegetable broth, mushroom sauce, salad dressing Part No 5 - Flour and flour preparations up to 0,50 kg corn flakes, up to 0,50 kg chocolate cereals, Part No 6 - Silage - up to 0,30 kg sauerkraut, up to 0,30 kg pickled cucumber When selecting the tender, the contracting authority will be guided by the following tender evaluation criteria (Part No 1 to 16): Criterion I – Price (gross price from the offer form) – weighting 60%, Criterion II – quality – weighting 40% 1. At the same time, the members of the Works Tender Committee will be a Tasting Team. 2. Members of the Tasting Team taste one type of product using their senses (each part will be assessed separately). 3. Each member of the Tasting Team openly casts his/her vote for a given product, indicating the number of points awarded within the following categories. • Taste - from 0 to 20 pts. Taste – pure, product-specific, without foreign flavours. • odor - from 0 to 10 pts. Smell – fresh, typical of the product, without undesirable aromas. • external appearance from 0 to 10 Appearance – uniform colour, appropriate consistency, no visible defects. 4.The Tasting Team sums up the number of points awarded to individual products within each category. It then calculates the average number of points of a given category for all products of a given Supplier. The sum of the averages of the different categories is the number of points awarded to a given supplier for the criterion of ‘quality assessment’. 5.The calculation of points shall be made to two decimal places in accordance with the mathematical rules for rounding. 6.From the quality assessment carried out, the Tasting Team prepares a protocol and photographic documentation. 7.The ‘quality’ score awarded by the Tasting Team forms the basis for the conductor of the procedure to evaluate and compare the tenders. 8.The quality assessment protocol drawn up by the tasting team will be attached to the documentation of the procedure. 9.A tender that is not subject to rejection and meets all formal and substantive requirements will be considered the most advantageous, which will obtain the highest number of points after summing up in both criteria. 10.The tenders will be ranked according to the total number of points obtained in the adopted tender evaluation criterion, and the tender that receives the highest number of points will be considered the most advantageous. The remaining bids will be ranked according to the number of points obtained. 11. The Ordering Party will award the contract to the Supplier whose offer corresponds to all the requirements set out in the Public Procurement Law and this FTZ and has been assessed as the most advantageous on the basis of the above-mentioned tender evaluation criteria, i.e. it will obtain the highest number of points.
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