Germany - Prepared meals

Description

The City of Zweibrücken, as the responsible child day care center provider, awards the contract for the supply of the midday meals for the following facilities by lots in an open procedure in accordance with the German Public Procurement Ordinance (VgV) and the requirements of the Rhineland-Palatinate Day Care Center Act:Lot 1: Day care center "Sonnenschein" (Bubenhausen) (Cook&Hold);Lot 2: Day care center "Apfelbäumchen" (Ixheim) (Cook&Hold);Lot 3: Kinderkrippe "Klitzeklein" (Ontariostraße) (Cook&Hold);Lot 4: Kindertagesstätte "Regenbogen" (Mittelbach) (Cook&Hold, Cook&Freeze, Cook&Chill);Lot 5: Kindertagesstätte "Hand in Hand" (Mörsbach) (Cook&Hold, Cook&Freeze, Cook&Chill);Lot 6: Kindertagesstätte "Kleine Welt" (Canadastraße) (Cook&Hold, Cook&Freeze, Cook&Chill).As part of the in-house management, the delivery of lunch catering is awarded to the contractor as a supply contract on behalf of the client.
Due to the spatial situation, only hot catering (Cook&Hold) is possible for Lot 1.In the hot catering system, food preparation takes place in the contractor's central kitchen, from where it is transported in special containers to the premises where portioning and food serving subsequently take place. During the process (time from preparation of the food in the central kitchen to the end of the meal serving time), the food is kept warm according to the specifications, but for a maximum of 2 hours. The food is served by staff of the municipal day care centers. Due to the spatial situation, only hot catering (cook & hold) is possible for lot 2. In the hot catering system, the food is prepared in the contractor's central kitchen, from where it is transported in special containers to the premises where it is then portioned and served. During the process (time from preparation of the food in the central kitchen to the end of the meal serving time), the food is kept warm according to the specifications, but for a maximum of 2 hours. The food is served by staff of the municipal day care centers. Due to the spatial situation, only hot catering (cook & hold) is possible for lot 3. In the hot catering system, the food is prepared in the contractor's central kitchen, from where it is transported in special containers to the premises where it is then portioned and served. During the process (time from preparation of the food in the central kitchen to the end of the meal serving time), the food is kept warm according to the specifications, but for a maximum of 2 hours. Meal serving is carried out by personnel of the municipal day care centers. The following systems are possible for Lot 4:1. hot catering (Cook&Hold) In the hot catering system, the food is prepared in the contractor's central kitchen, from where it is transported in special containers to the premises where portioning and food serving subsequently take place. During the process (time from the preparation of the food in the central kitchen to the end of the meal serving time), the food is kept warm according to the specifications, but for a maximum of 2 hours.or 2. deep-freeze system (Cook&Freeze) Here, the catering is carried out using frozen food. These are prepared, portioned and frozen externally. Storage and delivery takes place at -18°C. After a short regeneration time in the combi steamer or combi unit, the food can be portioned and delivered.or 3. Cooking, cooling, regeneration (Cook&Chill) In the Cook&Chill system, the food is cooked in the contractor's central kitchen. The cooking process is interrupted at a certain cooking point by strong cooling. The food is shock-cooled from 90°C to 3°C within 90 minutes. The food components are delivered chilled (2-4°C); on site, they are only regenerated and supplemented with fresh food. The cold chain is to be maintained without gaps from the time of production, through storage/transport to regeneration (3°C).The food is served by staff from the municipal daycare centers. The following systems are possible for Lot 5:1. hot catering (Cook&Hold) In the hot catering system, the food is prepared in the contractor's central kitchen, from where it is transported in special containers to the premises where portioning and food distribution subsequently take place. During the process (time from the preparation of the food in the central kitchen to the end of the meal serving time), the food is kept warm according to the specifications, but for a maximum of 2 hours.or 2. deep-freeze system (Cook&Freeze) Here, the catering is carried out using frozen food. These are prepared, portioned and frozen externally. Storage and delivery takes place at -18°C. After a short regeneration time in the combi steamer or combi unit, the food can be portioned and delivered.or 3. Cooking, cooling, regeneration (Cook&Chill) In the Cook&Chill system, the food is cooked in the contractor's central kitchen. The cooking process is interrupted at a certain cooking point by strong cooling. The food is shock-cooled from 90°C to 3°C within 90 minutes. The food components are delivered chilled (2-4°C); on site, they are only regenerated and supplemented with fresh food. The cold chain is to be maintained without gaps from the time of production, through storage/transport to regeneration (3°C).The food is served by staff from the municipal daycare centers. The following systems are possible for Lot 6:1. hot catering (Cook&Hold) In the hot catering system, food preparation takes place in the contractor's central kitchen, from where it is transported in special containers to the premises where portioning and food distribution subsequently take place. During the process (time from the preparation of the food in the central kitchen to the end of the meal serving time), the food is kept warm according to the specifications, but for a maximum of 2 hours.or 2. deep-freeze system (Cook&Freeze) Here, the catering is carried out using frozen food. These are prepared, portioned and frozen externally. Storage and delivery takes place at -18°C. After a short regeneration time in the combi steamer or combi unit, the food can be portioned and delivered.or 3. Cooking, cooling, regeneration (Cook&Chill) In the Cook&Chill system, the food is cooked in the contractor's central kitchen. The cooking process is interrupted at a certain cooking point by strong cooling. The food is shock-cooled from 90°C to 3°C within 90 minutes. The food components are delivered chilled (2-4°C); on site, they are only regenerated and supplemented with fresh food. The cold chain must be maintained from the time of production, through storage/transport to regeneration (3°C).The food is served by staff of the municipal daycare centers.

Opportunity closing date

16 November 2022

Value of contract

to be confirmed