Objectives

The primary objective of this tender is to engage a service provider responsible for procuring materials, preparing food and snacks, coffee, and beverages in accordance with food industry standards and prevailing legislation. The provider must ensure the delivery of hygienic, healthy, and timely meals, maintain the cleanliness and hygiene of the canteen area, and uphold safety and safety standards throughout the contract period of three years.

Scope

The scope includes:

• Procurement of materials and preparation of food and beverages.
• Delivery of meals to designated areas within specified timeframes.
• Maintenance of hygiene and cleanliness in the canteen and surrounding areas.
• Regular pest control and hygiene inspections.
• Provision of catering services for internal meetings and ad hoc functions.
• Management of safety, health, and safety legislation compliance.
• Provision of a dedicated team for daily operations.
• Maintenance and repair of equipment used in the canteen.
• Management of non-conformances and reporting.

Technical Requirements

The service provider must:

• Adhere to health and safety legislation, including HACCP standards.
• Ensure timely delivery of meals and catering services.
• Maintain hygiene standards through regular inspections and cleaning.
• Implement pest control measures and hygiene protocols.
• Provide training and awareness on food safety and legislation changes.
• Ensure proper documentation, including safety files and certificates.
• Respond promptly to maintenance needs and damages.
• Conduct risk assessments bi-annually and develop mitigation action plans.
• Maintain accurate records of attendance, safety checks, and non-conformances.

Skills Requirements

The successful bidder must possess:

• Experience in food preparation and catering services.
• Knowledge of food safety standards and legislation (HACCP, etc.).
• Ability to manage hygiene and pest control effectively.
• Strong organizational and time management skills to ensure timely service delivery.
• Capacity to conduct risk assessments and implement corrective actions.
• Competence in maintaining safety documentation and certificates.
• Effective communication skills for reporting and coordination.
• Qualified personnel trained in food safety and hygiene practices.