Provision of catering services

The subject of the public contract is the provision of a complete operational chain of hospital catering at the Traumatology Hospital in Brno, including the preparation, transport, serving, and distribution of meals for patients and employees, as well as the provision of related activities and logistical services. The service must be provided continuously throughout the duration of the contractual relationship, i.e., every calendar day of the year, including Saturdays, Sundays, public holidays, and other non-working days. The subject of the service also includes the provision of an online ordering system, personnel, and material resources, while meeting legislative requirements for operational safety and hygiene. The supplier is responsible for all processes related to the provision of catering services, including personnel, technical, and organizational support. The public contract will be fulfilled in accordance with generally binding legal regulations, applicable standards, and regulations concerning occupational safety and technical equipment. In the event that an amendment to any of the affected regulations or another legal regulation related to the subject of the public contract comes into force and effect during the fulfillment of the public contract, the supplier is obliged to comply with these new legal regulations and instructions (procedures) when realizing the public contract. In particular, compliance with the following legal regulations is required: • Regulation (EC) No 852/2004 of the European Parliament and of the Council on the hygiene of foodstuffs, • Act No. 258/2000 Coll., on public health protection, • Act No. 110/1997 Coll., on food and tobacco products, • Decree No. 137/2004 Coll., on hygienic requirements for catering services and on principles of personal and operational hygiene in epidemiologically significant activities. The supplier is obliged to demonstrate an implemented HACCP system (Hazard Analysis and Critical Control Points), which serves to identify, evaluate, and manage hazards affecting the health safety of food throughout the entire process from preparation to serving. The public contract also includes the rental of non-residential premises necessary for the preparation and distribution of meals. The specifications of the premises and rental conditions are provided in the draft Lease Agreement for Non-Residential Premises and its annexes (Annex No. 1 Site plan of the premises (as a separate annex in the tender documents) and Annex No. 2 Room areas of the distribution center (as Annex No. 9 in the tender documents)). The contracting authority provides common consumables (glasses, mugs, cutlery, and other materials not listed in the property lease agreement) corresponding to the expected number of diners. Details of the delivery and distribution of meals for the contracting authority's employees and patients are specified in the draft Catering Services Agreement and other tender documentation.