"Provision of services for the preparation and delivery of preventive meals."

… price of the meal. 3) The prophylactic meal should include: a. portion of hot soup – min. 500 ml, b. portion of meat, and on Fridays fish – min. 100 g, c. portion of fresh bread – min. 100 g, d. portion of pig iron – min. 150 g, e. portion of potatoes, groats or rice – min. 200 g. 4) Preventive meals must be prepared immediately before delivery, including fresh ingredients. It is forbidden to use ready-made frozen dishes, canned food, concentrates, powdered dishes and ready-made semi-finished gastrono-mic products, as well as to serve meals prepared earlier and re-heated. Frozen raw materials (e.g. vegetables, fish) may be used provided they are cooked on the day the meal is prepared. 5) The hot ingredients of preventive meals should be delivered in a hot and ready-to-eat condition. 6) During transport, preventive meals will be placed in collective thermal insulation containers adapted to the transport of food and ensuring that the proper temperature of meals is maintained. 7) The meal ingredients referred to in point 3 (b), (d) and (e) must be packed tightly, portioned per person and delivered in undamaged single-use packages together with the delivery of a number of disposable cutlery in a number corresponding to the number of portions delivered. 8) The soup should be delivered in airtight and undamaged disposable packaging disposable per 1 person, or in collective thermoses together with the delivery of disposable dishes and cutlery intended for contact with food, resistant to high temperature, in a number corresponding to the number of portions delivered. 9) The bread delivered should be fresh, the date of production should be consistent with the date of delivery of preventive meals. 10) Bread should be sliced and packaged in loaves, however, within the whole-supplied batch of bread, the share of wheat-rye bread of the baltonian type or equal-important and wholemeal rye bread should be 50%, 11) Meals will be prepared in accordance with a menu written out on 14 calendar-row days (with marking the days of the week Mon-Non), containing at least an indication of the type of meal, its composition, weight, list of allergens and calorie content. The menu accepted by the Ordering Party will constitute Annex 2 to the contract. 12) The Contractor whose Offer has been selected as the most advantageous, before concluding the contract, will submit to the Ordering Party for acceptance the menu referred to in point 11. The menu must comply with the requirements set out in the CIP. 13) The Contractor is obliged for the entire duration of the contract to have the legally required approval of the plant and entry in the register of plants or, if approval of the plant is not required, entry in the appropriate register of plants, in the scope of activities necessary for the preparation and delivery of meals covered by the contract. At the request of the Ordering Party, the Contractor shall present a document confirming compliance with this requirement. 14) The Contractor must have and maintain the HACCP system implemented in accordance with Article 5 of Regulation (EC) No 852/2004 of the European Parliament and of the Council for the entire duration of the contract.