Objectives

The primary objective of this tender is to procure and supply dairy products—including Maas, cheese, yoghurt, and margarine—for a period of four (4) months to Frere Hospital. The goal is to ensure a consistent supply of quality dairy products that meet specified standards and standards compliance, supporting the hospital's food service requirements.

Scope

The scope of the tender encompasses:

• Supply and delivery of dairy products (Maas, cheese, yoghurt, margarine) to Frere Hospital.
• Duration of the supply period: four (4) months.
• Delivery to be made weekly, adhering to specified delivery times and temperature requirements.
• Suppliers must demonstrate capacity and capability to supply the required quantities and meet quality standards.

Technical Requirements

The technical specifications for the dairy products include:

• Yoghurt:
  • Grade: A – Good quality, low fat, with AB cultures, no separation signs.
  • Packaging: 100ml sealed plastic containers, with product name, sell-by date, production date, and company details.
  • Transportation: Maintained at 0-5°C, delivered at temperatures not exceeding 7°C.
  • Delivery: Weekly, on Mondays, between 8:00-12:45 and 14:00-15:30.
• Maas:
  • Grade: A – Made from pasteurized milk, low fat, no signs of separation.
  • Packaging: 500ml bottles, with product details and expiry date.
  • Transportation: 0-5°C, delivery at temperatures not exceeding 7°C.
  • Delivery: Weekly, on Mondays and Thursdays.
• Margarine (Lite):
  • Grade: A – Yellow in foil wrap, nutritional info indicated, free of odours and mould.
  • Packaging: 500g bricks, in foil wrap and cardboard boxes, with product name, nutritional info, expiry date.
  • Transportation: 0-5°C, delivery at temperatures not exceeding 7°C.
  • Delivery: Weekly, on Mondays.
• Cheese (Cheddar):
  • Grade: A – Curds of milk, soft to semi-soft texture, vacuum-packed.
  • Packaging: Vacuumed, with product name, weight, nutritional info, expiry date.
  • Transportation: 0-5°C, delivery at temperatures not exceeding 7°C.
  • Delivery: Weekly, on Mondays.

All products must comply with relevant standards, including the Agricultural Product Standard Act, 1990, and must be received in acceptable quality, with proper packaging, labeling, and temperature control during transportation and delivery.

Skills Requirements

The skills and capacity requirements for bidders include:

• Demonstrated ability to supply dairy products in the specified quantities and quality standards.
• Provision of proof of capacity, such as ownership of farms with delivery vehicles or agreements with local farmers and wholesalers.
• Compliance with hygiene and safety standards, including proper storage and transportation conditions.
• Experience in dairy product supply, including prior successful projects of similar scope and complexity.
• Ability to provide transportation vehicles equipped to maintain required temperatures.
• Provision of relevant documentation such as compliance certificates, lease agreements, and proof of funding if applicable.
• Capacity to deliver consistently over the contract period with reliable logistics and quality assurance processes.

Additionally, bidders must meet evaluation criteria related to capacity, local sourcing, and compliance with local content requirements, and must submit supporting documents such as project references, compliance certificates, and proof of ownership or agreements.