Hungary – School-meal services – Közétkeztetés ellátása-ÉSZGSZ

Preparation of winning bidder's own production of meals, daily and per portion delivery to educational and care institutions, as per the procurement documents in the tenderer's remit, including the transport of dietary and food allergy meals (closed, labelled, single-use, microwaveable, individually packaged) as defined in Government Decree 37/2014 (IV.30.) of the Ministry of Human Capacities, on teaching days, in the following main quantities, as well as the regular weekly disposal of food waste in 2 parts at the bidder's own cost. Furthermore, rental of kitchens: 1st part 1 kitchen, 2nd part 5 kitchens. The winning bidder must rent and operate the kitchens for a fixed fee of 2000 HUF/unit. In the case of rented kitchens, the winning bidder must ensure the provision of Menu A and B in the relevant supply institutions, and must set up and equip the kitchens, which AK will provide empty. The winning bidder must provide dietary meals in accordance with the Food Information Regulation, and in case of food allergy or intolerance, the substances and products listed in Annex II of Regulation (EU) No 1169/2011 of the European Parliament and of the Council. The winning bidder is responsible for procuring raw materials for catering, preparing meals in their own kitchens according to the central menu, and delivering them to the serving and distribution points in suitable food containers. The locations and portion numbers are listed in the provided Excel sheet, and the Technical Specification and Contract Draft contain further requirements. 1st part normal catering daily portion number: breakfast: 260 portions, lunch: 2300 portions, afternoon snack: 260 portions. Dietary catering: breakfast: 44 portions, mid-morning snack: 39 portions, lunch: 106 portions, afternoon snack: 41 portions, dinner: 38 portions. 2nd part normal catering daily portion number: breakfast: 150 portions, mid-morning snack: 170 portions, lunch: 3095 portions, afternoon snack: 170 portions, dinner: 220 portions. Dietary catering: breakfast: 22 portions, mid-morning snack: 6 portions, lunch: 122 portions, afternoon snack: 6 portions, dinner: 22 portions. The task and costs of transporting and disposing of food waste are the responsibility of the winning bidder.