1. The subject of the invitation to tender is to select the Contractor who will provide the contracting authority with services consisting of the provision of full-day food for patients at the district Hospital Dr Tytus Chałubiński in Zakopane, i.e. the preparation, delivery and distribution of full-day meals (so-called catering) to the patient’s bed, in accordance with the applicable legal provisions.
The contracting authority reserves that the organisation of the nutrition service should also include the so-called ‘food service’. Milk kitchen.
2. The Contractor’s task is to provide a comprehensive daily meal (7 days per week, including holidays and holidays) of the contracting authority’s patients (including meal drinks) on an annual average basis (calculated on the basis of the average number of hospital patients per year):
1) ca. 51600 adult feeding man-days,
2) up to 50 children under the age of 1.5 years (for whom meals are prepared so-called. Milk kitchen),
3. The contracting authority stipulates that, during the performance of the contract, the Contractor must hold an authorisation from the locally competent Sanitary and Epidemiological Inspector to carry out mass catering activities in closed establishments, extended to supply meals to the Contracting Authority. In addition, the Contracting Authority stipulates that the Contractor must have at least two means of transport authorised by the Sanitary and Epidemiological Inspector with territorial jurisdiction to provide the service covered by this contract, in accordance with the applicable legal provisions.
4. The contractor will prepare meals from its own products. At the request of the Contracting Authority, mixes for children up to 1.5 years of age may be made from mixtures entrusted by the Contracting Authority. The contractor must prepare meals for fresh and natural products, of high quality. The use of dried vegetables, soya, potato puree based on drought is excluded. The supply of meals containing biological, microbiological, chemical, etc. contamination is not permitted.
5. The nutrition of patients shall in particular include:
(1) the quantity of meals resulting from the condition of the hospitalised, taking into account dietary recommendations;
(2) the supply of meals to the Contracting Authority (so-called branch cookers) in a thermometric or other system proposed by the Contractor providing adequate protection and temperature by means of transport suitable for the transport of meals;
3) provision of meals for the patient’s bed, with a particular focus on:
(a) young children and sick people with reduced manual performance for whom meals must be prepared in such a way that they can be consumed directly;
(b) mixed diets for sick people fed by probe, for which the meals should have a texture that allows the free supply of food and be supplied in thermos that allow for an adequate amount of food dosage.
4) the distribution of blends to children under 1.5 years of age in accordance with the applicable standards;
5) washing, disinfection and sterilisation (e.g. bottles) of kitchenware and kitchenware (including those made available by the Contracting Authority for the performance of this contract) in accordance with the sanitary and epidemiological rules applicable to entities carrying out medical activities; sterilisation must be carried out at the place where the meals are produced by the Contractor;
6) collection from the branches and disposal of post-consumer waste (to this end, the Contractor must deliver on a daily basis clean, closed containers for post-consumer waste with a capacity of approximately. 15 l and receive them on a daily basis).
6. In order to separate the meals imported by the Contractor and the washing and disinfection of the tableware, the Contracting Authority will make available a so-called branch kitchen at each unit. In addition, the Contracting Authority will make available to the Contractor an additional room in the floor area of the building, with the possibility of organising a pre-washing of thermos and transport containers in which meals will be delivered in that room. Proper washing and disinfection of thermos and transport containers should take place outside the premises of the Contracting Authority. The Contractor is required to maintain the correct sanitary and epidemiological condition in the premises provided, including equipment such as refrigerators, microwaves, dishwashers, electric kettles (including for patients), in accordance with the procedures in force at the Contracting Authority and in agreement with the Contracting Authority’s Epidemiological nurse. The procedures currently in force will be made available to the Contractor on the date of signature of the contract.
7. The contracting authority would like to inform you that the quantity of individual meals referred to in point 2 above, which is the subject of this tendering procedure, is estimated and may be revised (reduction) during the performance of the contract in question, depending on the actual needs of the Contracting Authority, which does not constitute a change to the terms of the contract.
8. The Contracting Authority’s branches for which meals will be provided:
(1) Branch of Anaesthesia and Intensive Therapies;
2) General surgery branch with Urology sub-division;
(3) Gynaecological and Midwifery Branch;
4) Paediatric Branch;
5) Neonatological Branch;
6) Cardiology Branch;
7) Internal Diseases Branch;
8) Faculty of Surgeo-Orthopaedic surgery;
9) Cardiological Rehabilitation Division;
10) the Hospital Rescue Branch.
9. Types of meals and their timing of dispensing:
1 Adult patient nutrition includes:
(a) breakfast between 8:00 and 9:00;
(b) lunch from 12:00 to 13:00;
(C) dinner between 17:00 and 17:30.
(2) Nutrition of patients with diabetes diet includes:
(a) breakfast between 8:00 and 8:30;
(b) the second breakfast between 10:00 and 10:30;
(C) lunch from 12:00 to 12:30;
(D) augmentors from 15:00 to 16:00 hours;
(e) dinner between 17:00 and 17:30 and night meal for 21:00.
(3) Allowances for children over 1.5 years of age include:
(a) breakfast between 8:00 and 8:30;
(b) the second breakfast between 10:00 and 10:30;
(C) lunch from 12:00 to 12:30;
(D) augmentors from 15:30 to 16:00;
dinner between 17:00 and 17:30.
4) The meals (including mixtures) for children under 1.5 years of age include Paediatric Branch, Neonatological Branch, General surgery with Urology sub-division, Urazo-Orthopaedic surgery, where meals will be distributed according to the following timetable:
(a) at 8.00 p.m. meals for 8:00 and 11:00 hours;
(b) between 12:00 and 12:30 p.m. meals for 14:00, 17:00;
(C) from 17:00 to 17:30, meals for 20:00, 23:00 and 5:00 hours.
10. The Contractor shall also be required to provide patients of the Contracting Authority with adequate temperatures outside the hours referred to in point 9. if they have received medical consultations or diagnostic tests at the time of the meals, but not more than two hours after the end of the meals referred to in point 9.
11. A specific number of meals will be ordered on the basis of written answers issued by authorised representatives of the Contracting Authority during the following hours:
(1) Patient meals and daily allowances, which will be determined for each individual patient by the physician of the department concerned in consultation with the hospital diet and the Contractor, will be ordered:
(a) by 7.30 p.m. for breakfast (with correction until the previous day);
(b) by 10.00 for lunches;
(C) by 14:00 for dinner and breakfast for the following day.
(2) Patients admitted to hospital after 2.30 p.m. on a given day will be ordered at the latest:
(a) by 17.00 on dinner until 17:00 on the previous day for breakfast.
(b) patients admitted after 2.30 p.m. will receive a dry guide for dinner and will be taken into breakfast for the following day, on the basis of a notification from the branch by 17.00.
3) Allowances for patients under 1.5 years of age will be ordered:
(a) By 7:30 p.m. breakfast correction at 8.00 hours,
(b) by 9 a.m. for meals prepared at 14:00 and 17:00 hours,
(C) by 13:00 for meals prepared at 20:00, 23:00 and 5:00 hours,
(D) by 15.00 on the previous day for meals prepared at 8:00 and 11:00.
12. The contracting authority stipulates that the Contractor is required to implement and apply the HACCP, GHP and GMP upon commencement of the provision of the services covered by this public procurement procedure.
13. The contracting authority stipulates that, during the performance of the services, the Contractor must have at its disposal a minimum of 1 person with proven rights in respect of the changing cooks and a minimum of 1 person with proven competence in the area of dietetics for change.
14. The Contractor shall be required to continuously train the staff employed in the administration of meals in accordance with the prescribed allowance, the schedule of hours laid down and their administration, and to comply with all the rules applicable to nutrition hygiene. The Contractor’s staff delivering meals shall be provided with protective clothing, including aprons, caps and 1-use gloves, and have a badge. In addition, staff performing the contract must be in possession of a recent health certificate for sanitary and epidemiological purposes (to be produced whenever requested by the Contracting Authority).
15. The contractor is required to respect the normative energy, caloric and grammar values of meals, nutritional and taste values of the dishes supplied and to prepare them in accordance with the legal regulations on food and nutrition health conditions, while ensuring that the prepared menus are modified by enrichment, i.e. seasonality, holidays, etc. The contracting authority reserves that no meal may be repeated under the decade menus and that, in the case of diets which allow this, fresh vegetables and fruits will be fed daily.
16. The contracting authority stipulates that the Contractor will be subject to minimum requirements for the weight of dishes during the performance of the contract. The minimum required weight of dishes to be given to patients in one meal shall not be less than:
Cooked dishes:
(a) 350 ml soups, pure soups – 300 ml;
(b) rice, groats, pasta – 200 g (for 2nd dishes), up to 80 g;
(C) potatoes – 250 g;
(D) hot drinks (coffee, tea, cocoa) – 300 ml;
(e) meat (raw) and meat products: poultry, b. bones of 100 g, I species, bone-in poultry 250 g (street), fish 100-120 g, dietary sausages 40 g;
(F) 150 g of wheat and rye bread;
(g) butter – 15 g for breakfast, 10 g per dinner;
(H) pig iron, salads to 2nd dishes from 120 g to 150 g, raw fruit and vegetables, administered for breakfast and dinner from 50 g.
The meals prepared must correspond to all recipe, flavour, aesthetic and nutritional rigours, with particular regard to the standards and daily dietary rations developed by the Institute of Food and Nutrition on the basis of the monograph ‘Scientific Bases of Nutrition in Hospitals’ in the Edition. IŻiŻ, Warsaw, 2001.
(2) The daily content of energy and nutrients in the decade menus should be:
(a) energy – 2 000 kcal to 2 450 kcal;
(b) a total protein of 90 g including animal origin 63 g;
(C) 88 g fats including nnKT not less than 4-7 g;
(D) carbohydrates 325 g.
(3)The percentage of the daily energy demand of the daily ration for a basic diet consisting of 3 meals should be:
(a) breakfast 30-35 % – 735-860 kcal;
(b) Lunch 35-40 % – 860-980 kcal;
(C) dinner 25-30 % – 610-735 kcal.
(4) All-day food means:
(a) and breakfast:
— milk soup,
— mixed bread (depending on the type of diet),
— butter,
— bread additive: sausages, cheeses, eggs, pastes (meat, fish, etc.),
— milk or cocoa coffee, tea,
— fruit or vegetables (tomato, lettuce, cucumber, etc.).
(b) II breakfast:
Diabetes diet:
— graham approx. 50 g (2 lumps) or 50 g graham bread (1 pc) and
— 30 g bread supplement (e.g. yolk-free eggs filled with pastes or vegetables) also covers low-cholesterol diets, not more than 2 times a week
or
— other e.g. silage or jelly, yoghurt, fruit or other according to diet.
Other:
— e.g. sandwich, yoghurt.
(C) lunch:
— soup,
—2 dishes: 5 x meat per week, while half-meat meals, fish or dough dishes with protein supplement 2 x per week,
— compote or fruit tea or liquid silage.
For diabetes diets, account should be taken of:
— pure soups,
— sugar-free drinks,
— cooked meat and species (excluding sauces).
(D) children’s augmenters, diabetes and pregnant diets:
— e.g. sandwich, yoghurt, fruit or other on a dietary basis.
(e) Dinding:
— mixed bread,
— butter,
— addition to bread (salts, cheeses, eggs, pastes, salads, etc.)
— tea,
— in addition, fruit or vegetables.
Night dinner:
— beverages, bread, other than breakfast.
Comments:
— a variety of product choices, dishes, culinary techniques and seasonality of vegetables and fruit must be taken into account in the diets,
— milk with a fat content of 2 % should be used for the treatment of milk soup (general diet),
— the bread must be supplied with sliced, bread or bread packed in film,
— The contractor is required to provide patients with a sufficient amount of liquid (300 ml per meal). The beverages must be sweetened to 10 g of sugar per portion (except for diabetes).
17. The contractor is required to take account of the so-called nutrition service organisation. The Milk kitchen in accordance with the current rules on nutrition services in operators carrying out medical activities.
18. The supply of meals from the place of production (production, preparation) to the premises of the Contracting Authority (parcelets) and then to the patient’s bed will be provided by the Contractor at his expense and risk. The meals should be transported in airtight containers ensuring that the correct temperature is maintained, i.e.:
1) for foods requiring refrigerated storage between 0 °C and 4 °C
(2) for heat-treated foods administered “hot” not less than 75 °C to 80 °C
In addition, these containers should be equipped with thermal insulating containers and replaceable containers for individual dishes (adapted to the amount of food contained therein) with gaskets which prevent spillage or mixing of the contents. Both thermos and the individual containers should be aesthetic, not damaged and made of materials suitable for thermal disinfection.
19. The Contractor is required to measure the temperature of the meals immediately before they are administered to patients (measuring the meals in the transport container as well as on the plate). The Contractor must provide the staff responsible for dispensing the meals with thermometers to measure the temperature of the dishes and keep records of the temperature of the meals available whenever requested by the Contracting Authority. In addition, the Contractor is required to control the temperatures in refrigerators contained in unit cookers and in food refrigerators of patients, to keep records of temperatures in refrigerators and to report any irregularities in this regard to the branch nurse.
20. The procurer itself provides tableware and cutlery.
21. The Contractor shall comply with the applicable legal provisions, including, in particular, the disposal of post-consumer waste and other waste in accordance with the applicable legal provisions.
22. The Contractor shall be liable (including financial) for any irregularities detected in the course of the provision of nutrition services brought to light by the inspection bodies and the Contracting Authority’s services.
23. The Contractor undertakes to provide appropriate diets together with a list of aggregated nutrients for the meal and diet concerned.
24. List of diets used in the area of Dr Tytus Chałubiński District Hospital in Zakopane:
(1) adults and children over 1.5 years of age:
(a) easy digestible diet (light digestible);
(b) a readily digestible diet with a restriction of sodium (salt);
(C) a readily digestible diet with reduced fat (liver);
(D) an easily digestible rich diet;
(e) a readily digestible low-protein diet;
(F) abattoir energy diet (sliding);
(g) diet with a reduction of readily available carbohydrates (diabetes);
(H) an easily digestible diet with a modified consistency – liquid;
(I) an easily digestible diet with a modified consistency – liquid fortified;
(J) an easily digestible diet with a modified consistency – liquid to be fed through a gavage or fistula;
(K) an easily digestible diet with a modified consistency – pre-split;
(L) a readily digestible low-residue diet;
(m)rich-residue diet;
(N) diet in allergies;
(o) a young child’s allowance;
(p) the child’s diet;
(Q) Close diet
and others according to health needs and requirements (e.g. vegetarian).
(2) Children under 1.5 years old (including bottles):
(a)Dairy products;
(b)milk-cereal products;
(C) milkless;
(D) mixed and other.
25. The Contractor will prepare meals from its own products and the Contracting Authority will have the right to check that the products used by the Contractor meet the needs of hospital nutrition.
26. The Contractor shall ensure that the Contracting Authority has free access to all data and premises necessary to carry out the checks.
27. The menus will be subject to control by the Contracting Authority.
28. The Contractor undertakes to submit to the hospital dietary or to a person authorised by the Contracting Authority, for a favourable opinion, the following, in addition to the name of the meals: quantities expressed in grams or pieces, calorificity and composition of food products which may be included in the type of diet in question, for the following decade (10 days) at the latest three working days before the end of the menus.
29. The contractor will give a 10-year menu to patients and staff who will be posted in a place open to the public at the various departments of the Contracting Authority, at the latest before breakfast on the first day of the decade in which it is in force. To this end, the Contractor shall be required to provide a sufficient number of copies of the menu.
30. The basis for the preparation of meals for patients of the Contracting Authority will be:
(1) a list of standards for daily dietary ration for operators of therapeutic activities drawn up on the basis of the guidelines of the Institute of Food and Nutrition in Warsaw;
(2) a list of the diets used in the Dr Chałubiński District Hospital in Zakopane in accordance with point 24;
31. All meals should be prepared in accordance with the applicable nutritional standards according to the Institute of Food and Nutrition in Warsaw, as well as the provisions of the Law on Nutrition Hygiene and the Contracting Authority’s internal rules and procedures.
32. The Contractor will be required to keep records of the meals issued, broken down by branch, type of meals and daily allowances and to confirm receipt of meals on a case-by-case basis by persons authorised by the Contracting Authority in each department.
33. The Contractor shall take delivery of the transport containers no earlier than after the distribution of meals at the offices has been completed.
34. The provision of meals and cleaning work after the meal has been completed must not hinder the work of the branches.
35. The Contractor is to provide meals by his own transport, the cost of which is to be included in the tender price, adapted to transport food in such a way as to ensure the required sanitary and epidemiological standard in accordance with the provisions in force, in particular the Food and Nutrition Safety Act of 25.8.2006.
36. The contracting authority shall have the right to control the quality and standard of the nutrition services provided by the Contractor in particular as regards:
(1) Compliance with sanitary and epidemiological rules, standards and principles in the preparation, distribution and administration of meals, washing, disinfection and sterilisation of kitchenware and the disposal of post-consumer and other waste;
(2) Observance of diets, normative energy, nutritional, taste and seasonality of meals;
(3) Observance of the timetable for the delivery of meals and the obligations relating to menus.
37. The powers of inspection shall include, in particular:
(1) the right to request information on the manner in which nutrition services are performed;
(2) the right to enter the premises used by the Contractor for the provision of catering services;
(3) the right to issue post-inspection recommendations;
4) right to consult the records of controls carried out by other control bodies (e.g.: Sanitary-Epidemiological Inspection);
(5) the right to make available the procedures implemented by the Contractor.
38. Liability for the performance of the contract:
(1) the Contractor shall be liable for damage caused by persons or entities acting on his behalf in the performance of or in connection with the provision of the nutrition services which are the subject of these proceedings.
(2) The Contractor shall be liable for the quality of the meals and any damage caused to the Contracting Authority or to third parties.
(3) The Contractor shall be liable for any irregularities in the provision of nutrition services, other than those referred to above, revealed by the inspection bodies or services of the Contracting Authority and any damage caused to the Contracting Authority and to third parties.
4) The Contractor’s liability for damage caused to the Contracting Authority’s property or damage resulting from tort or delict or proven non-performance or improper performance of catering services shall be governed by the following rules:
— The contractor is liable for his own acts or omissions by the persons and entities entrusted or by which he performs the services,
— The Contractor shall be responsible for the diligent compliance of the persons and entities with the terms of reference set out above.
39. The Contractor selected on the basis of a tendering procedure is obliged to take out business indemnity insurance (as in this contract) and the property held, with a minimum guarantee of PLN 500000 for one and all events during the annual insurance period. The coverage shall cover at least:
— liability for personal and property damage,
— civil liability for the product,
— civil liability for subcontractors (if any), irrespective of the number of damages resulting from one event, subject to automatic renewal of the cover amount (in the event of any payment made by the insurer issuing the insurance document).
Within 7 days of the date of conclusion of the contract, the Contractor shall provide the Contracting Authority with a certified copy of the policy. The Contractor will be required to maintain up-to-date insurance cover in full for the entire duration of the contract on a continuous basis.
40. The Contractor shall bear the cost of purchasing cleaning and disinfectant products and equipment necessary for the maintenance of cleanliness, including in the premises provided by the Contracting Authority.
41. The type of disinfectant preparations used must be agreed with an Epidemiological nurse authorised by the Contracting Authority before they are purchased and used.
42. In the event of failure to provide the service covered by the present procedure for reasons attributable to the Contractor, the Contracting Authority shall be authorised, after 1 hour from the expiry of the delivery referred to in point 9, to order the delivery not delivered to another mass caterer.
43. The delivery of food from another mass caterer as referred to in point 42 will be made at the Contractor’s expense and risk.
44. The provision of the services covered by this public procurement procedure must comply with the applicable legal provisions, in particular in accordance with:
1) the Act of 15.4.2011 on therapeutic activities (Journal of Laws of 15.2.2013, item 217 as amended);
2) the Food and Nutrition Safety Act of 25.8.2006 (Journal of Laws of 27.7.2010, No 136, item 914 as amended);
3) Act of 8.1.2010 amending the Food and Nutrition Safety Act and certain other acts (Journal of Laws of 8.2.2010, No 21, item 105),
4) Regulation of the Minister for Health of 17.4.2007 on the collection and storage of food samples by mass caterers of the closed type (Journal of Laws of 9.5.2007 No 80, item 545);
(5) Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28.1.2002 laying down the general principles and requirements of food law, establishing the European Authority Food safety and laying down procedures in the field of food safety (OJ EU L 31, 1.2.2002);
6) Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29.4.2004 on the hygiene of foodstuffs (OJ EU. (OJ L 139, 30.4.2004);
(7) Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29.4.2004 laying down specific hygiene rules for food of animal origin (OJ L 139, 30.4.2004).
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