Objectives

The primary objective is to secure a reliable supplier for a one-off provision of essential kitchen and food-service equipment for Charles Johnson Memorial Hospital. The procurement aims to ensure accurate patient food portioning, safe temperature monitoring during storage and transport, and efficient food preparation, while adhering to provincial health department standards and promoting local economic participation through preferential procurement policies.

Scope

The contract covers the supply and delivery of three items to the hospital’s kitchen facility:

• Electronic Platform Scale: One unit with a 150 kg capacity for weighing patient food portions.
• Mini Infrared Pocket Thermometer: Two units with a measurement range of -50°C to +300°C for monitoring delivery vehicles and surface temperatures.
• Plastic Pap/Phuthu Stirrer: Two units, each 1500 mm in length, for patient meal preparation.

The contract is once-off, with a quotation validity period of 90 days. All delivery costs must be included in the quoted price, and products must be new with a minimum shelf life of six months upon delivery.

Technical Requirements

• Platform Scale: Must be electronic, capable of handling up to 150 kg, and designed for precise portion control in a clinical nutrition setting.
• Infrared Thermometer: Pocket-sized, non-contact digital device. Specifications include an accuracy of ±2°C/±2%, a distance-to-spot ratio of 2:1, fixed emissivity of 0.95, MAX/MIN recording capability, and no laser pointer. It must be suitable for HACCP compliance checks, including oven, refrigerator, and food delivery surface temperature monitoring.
• Plastic Stirrer: Solid construction, 1500 mm long, specifically designed for stirring thick porridge-based meals without damaging cookware.

All items must strictly comply with the attached specification annexure. Non-compliant, used, or expired products will be rejected.

Skills and Supplier Requirements

As this is a goods-supply tender, requirements focus on administrative compliance, financial stability, and proven delivery capacity rather than specialized technical skills:

• Registration on the Central Suppliers Database (CSD) with verified status.
• Submission of updated CIPC business registration documents.
• Provision of a valid B-BBEE verification certificate or sworn affidavit (applicable to Exempt Micro Enterprises and Qualifying Small Enterprises).
• A current SARS tax clearance certificate.
• Proof of past performance: At least one verifiable order and invoice demonstrating successful delivery of similar goods to a public or private healthcare facility.
• Operational capacity to fulfill a once-off contract within agreed timeframes, subject to risk management checks for previous defaulters.
• Ability to produce physical samples if selected among the top three scoring bidders for final objective evaluation.

Notes on Procurement Terms

• 80/20 Preference Point System: Evaluation awards 80 points for price competitiveness and 20 points for specific socio-economic goals. Full points are allocated to South African-owned enterprises, incentivizing local business participation.
• General & Special Conditions of Contract (GCC/SCC): Standard government procurement clauses governing delivery, warranties, penalties for delay, termination rights, dispute resolution, and anti-collusion measures. SCC overrides GCC where conflicts arise.
• Sample Submission Protocol: Although initially marked as not required, the top three bidders by score will be requested to submit physical samples. Failure to provide compliant samples may result in disqualification or a restart of the evaluation process.
• HACCP: Refers to Hazard Analysis and Critical Control Points, an internationally recognized food safety management system. The thermometer’s specifications align with HACCP checkpoint requirements for temperature monitoring in food handling and storage.