Corazon Locsin Montelibano Memorial Regional Hospital doh R6 Tender

Description Item Description Abc Unit Quantity Lot Bid 1 Beef Unod 560,000.00 Kilo 1,280 Terms Of Reference: Meat (pork/beef) & Other Meat Products General Requirements: . Updated Government Permits: . Business Permit . Sanitary Permit . Health Permits Of Employees . Supplier Must Issue An Official Receipt Upon Payment Of Items Delivered. . Suppliers Must Be Willing To Deliver Additional Orders If Needed. . If Products Will Be Delivered On Staggered Basis, It Must Be Coordinated With The Nutritionist-dieticians And Should Be Monitored Until All Items Are Completely Delivered. Manpower: . Delivery Personnel Should Have Updated Sanitary/health Permit (yellow Card) And Company's Identification Card While On During Delivery. . Grooming : All Personnel Must Have:  Clean Outfit/uniform  Proper Footwear: Closed Shoes  Short Clean Nails (without Nail Polish)  No Rings And Other Jewellery  With Hairnet, Face Mask Delivery Requirement  Sliced Meat Should Be Packed By 5 Kilos Per Pack.  Whole Chunk Meat Should Be Placed In Plastic Bag With Approx. 8-10 Kilos/pack.  Beef/pork Tapa Should Be Packed By 5 Kilos/pack.  Availability Of Closed Van Or Any Closed Or Covered Vehicle For Delivery To Prevent Contamination.  During Delivery, All Products Should Be Placed In Covered Sanitary Containers And Properly Segregated To Avoid Cross Contamination.  No Other Food Or Non-food Items In The Said Van During Delivery Except Items Ordered By Clmmrh-nds.  Cleanliness And Sanitation Of All Delivery Vans And The Corresponding Container Should Be Observed:  Delivery Vans Must Be Thoroughly Washed, Rinsed, And Sanitized Before They Are Used To Transport Food.  No Signs Of Pest Infestations.  No Cracks, Torn, Perforated And Missing Parts In The Van Or Containers To Avoid Contamination. Product Requirements: Temperature: Fresh Or Frozen (if Frozen Meat Should Be Cut According To Menu) Sanitary Permits: . The Skin Must Bear The Stamp Of The Bureau Of Animal Industry To Indicate That It Was Inspected And Passed. General: It Must Be Fresh, Young And Good Quality.  Lean Meat Should Be Well Marbled With Marbled With Maximum Of 15% Fat.  Sliced Meat ( Eg. Tapa) Should Be Sliced Across The Grain  It Must Be Free From Water Injection. Color: Beef: Light Cherry Red (not Pale To Brownish Or With Streaks Of Green) Pork: Light Pink Meat With Firm White Fat (not Excessively Dark Color, Soft Or Rancid Fat) Texture: Firm And Springs Back When Touched (not Slimy, Sticky) Fat Portions Should Be Firm And White. Odor: No Disagreeable Odor Packaging: Intact Packaging In A Clean Container Contents With No Direct Contact With Ice Not Submerged In Water Or Any Liquid Cutting: Tapa Should Be Cut Across The Grain With Minimum Of 3" X 3" Inches In Size. Total Abc 560,000.00