Preparation and delivery of meals to SM Sp. z o.o. SM Rehabilitation Centre in Borne Sulinowo.

… assumed. (b) The required daily calorific value of meals is between 2000 and 3000 kcal. Exceptions are Christmas dishes. c) The basis for preparing meals will be a weekly menu (also applies to diets), prepared taking into account the weight and calorific value of products in accordance with the rules of dietetics, developed by the performer after prior approval by the ordering party. d) Meals should be prepared and delivered 20-40 minutes before delivery in accordance with the following hours: - breakfast hour. 8:00 a.m. on Sundays and public holidays at 8:00 a.m. 9 a.m.; - lunch - at 2 p.m.; (during the epidemic threat, the possibility of division into groups, e.g. 13.30 and 14.00) dinner - hour. 18.00. The Ordering Party allows the possibility of delivering meals 2 x per day. At that time, the dinner is transported with lunch. e) The Ordering Party will provide day-ahead information on the diets and quantities of meals for a given day only through a dedicated system/programme/IT application for catering orders provided by the Contractor, which will also include information on the menu for a specific day, taking into account the general diet and special diets, the number of specific products for a given meal, etc. f) In special situations, the Ordering Party has the option of changing meal hours one day in advance and making changes to the number of meals ordered (the possibility of adjusting the number of meals on the same day up to 5 portions) and changes to the diet two days in advance. Correction may be made for breakfast and dinner no later than one hour, and lunch no later than two hours before the planned meal. - hot soups - plus 75 °C, - hot second dishes, other dishes "hot" - plus 63 °C, - hot and good quality potatoes, cooked immediately before dinner, - dishes served "cold" - plus 4 °C. 4. A detailed description of the subject-matter of the contract is set out in Annex 1a to the ToR. 5. The Contractor is obliged to perform the order on the terms and conditions described in the draft provisions of the contract, constituting Annex 4 to the ToR. 5a. The Contractor shall be required to have: a) an up-to-date entry in the register of establishments subject to official control by the State Sanitary Inspectorate bodies in respect of the preparation of meals from raw material to finished food (collective nutrition) along with the export of meals outside in the form of catering. b) an up-to-date positive opinion of the State Sanitary Inspector allowing the means of transport in his possession to carry food and meals.