Tender For Spr-27023098-Workman Facility Nutritional Support -Upstream o PR No. PR Item RFQ Item Services for line Item Quantity UOM Technical Details Other Details 1 27023098 10 10 10 Workman facility for Snacks (15000 assoc 5,475,000 NO Email : taranum.s@ext.amns.in Contact : Name : s Taranum Item Details : Guidelines for Providing services in the Project area (Upstream) · The Vendor has to ensure the availability of evening snacks that meet the nutritional requirements specified by the AMNS. · Utilizing truck-mounted mobile kiosks to distribute the snacks efficiently to the workforce. · Maintaining a consistent and reliable service 7 days a week, 365 days a year, catering to approximately 20,000 personnel. · Ensuring the quality and hygiene of the food provided, adhering to any health and safety regulations. · Managing the inventory of food to ensure there is no shortage or wastage. · Providing adequate and trained staff to manage the preparation, distribution, and service of the snacks. · Collecting feedback from the workforce and making necessary improvements to the service. · Adhering to all relevant local laws and regulations related to food safety and labor. · Preparing a variety of nutritious evening snacks that meet the dietary requirements specified by the AMNS. · Deploying truck-mounted mobile kiosks to the designated distribution points as provided by the Client, ensuring timely and efficient service. · Maintaining high standards of food quality and hygiene, adhering to all relevant health and safety regulations. · Managing the inventory of ingredients and supplies to ensure continuous availability without shortages or wastage. · Providing trained and adequate staff to handle the preparation, distribution, and service of the snacks . · Providing regular reports to the AMNS on service performance, inventory levels, and any incidents or feedback received. · It is imperative to ensure that all packaging materials used are sustainable and free from plastic. The CSP (Catering Service Provider ) will be responsible for the complete provision of evening snacks service using truck-mounted mobile kiosks at designated distribution points provided by the Client. This includes, but is not limited to: · Quantity of Snacks : o Snacks – 160 to 175 gms · Sample Menu : (Accompaniments to be provided) Will be approved during final stage of contract along with rates without tax <(>&<)> GST including distribution cost:- o Nutritional Ladoo – Gund, dry fruits or Besan Dry fruits o Peanut Chat o Sprout Salad o Samosa Healthy filling (Specify Filling ) o Vegetable Wrap / Roll – One Full Paratha with filling of Vegetable – (eg Peas , Potato, Onion Garlic, any seasonal vegetable o Aloo Paratha o Idada /Dhokla/Khaman with garnishing and chutney o Masala Idlis with chutney o Bread spread of Butter <(>&<)> Jam o Poha – Peanuts/ Peas/ Garnish + Seasonings o Vegetable Uma Full Bowl o Veg Puff o Halwa in Ghee ( Sarbatti Wheat / Moong Daal/ Besan) – Equivalent quality of famous Gurudwaras / Bhandra Any sample rejected by Admin / rep of admin or by medical team during inspection shall not be allowed for distribution and loss of material <(>&<)> other cost shall be completely borne by the contractor. Parameter of rejections shall be endorsed. Final concluding call on any dispute shall be with Admin <(>&<)> CMO. Correct records of distribution to be shared. · Food Preparation: Preparing and cooking all food items at a central kitchen facility to be developed by Catering Service Provider preferably outside the factory premises or in a porta Cabin within company premises which may be shifted due to infra / plant development project. Central Kitchen Operations:- Following design <(>&<)> layout · Kitchen Design and Layout: The central kitchen must be designed and laid out to facilitate efficient workflow, prevent cross-contamination, and comply with all relevant food safety and hygiene regulations. This includes separate areas for receiving, storage, preparation, cooking, packaging, and Page 2 of 3 ArcelorMittal Nippon Steel India Limited AM/NS HAZIRA PLANT 27th KM, Surat-Hazira Road,,HAZIRA,394270,Gujarat,India GSTIN 24AAACE1741P1ZN PAN AAACE1741P CIN U27100GJ1976FLC013787 Request for Quotation Number 6000128175 Date 31.01.2025 Submission Date 07.02.2025 Coll Req No AMNS deals with OEMs directly. We are very well equipped in every way to import / buy our goods directly from OEMs from any part of the world in a professional manner. We also use the vast global networks of our parent companies where necessary. We do not welcome any contact from intermediaries or Indian Agents of vendors. We assure all OEMs that you do not need to engage anyone to manage your transactions with us.Kindly respond to our RFQs and deal with our officials directly without involving any agents or intermediaries. Offers of vendors who insist on involving intermediaries in dealings with us could be disqualified. Contact for this RFQ null Ragini Mishra Contact Email Ragini.Mishra@ext.amns.in MATERIALS / SERVICES Please acknowledge receipt of the RFQ And provide your best quote for below given RFQ details. SR. No PR No. PR Item RFQ Item Services for line Item Quantity UOM Technical Details Other Details dispatch. · Equipment and Utensils: All kitchen equipment and utensils must be of food-grade quality, well-maintained, and regularly sanitized. A schedule for cleaning and maintenance must be implemented and documented. · Pest Control: A comprehensive pest control program must be in place to prevent and eliminate infestations in the central kitchen. This includes regular inspections, treatments, and documentation. · Waste Management (Central Kitchen): A robust waste management system must be in place at the central kitchen, including segregation, storage, and disposal of waste in accordance with local regulations. Specific procedures for handling food waste, packaging waste, and other waste materials must be defined. · Water and Sa nitation: Adequate supply of potable water and proper sanitation facilities (toilets, handwashing stations) must be provided in the central kitchen. · Staff Hygiene: All kitchen staff must adhere to strict personal hygiene practices, including handwashing, wearing clean uniforms, and using appropriate protective equipment (gloves, hairnets). Regular health check-ups and training on food hygiene practices are mandatory. · Temperature Control: Strict temperature control must be maintained throughout the food preparation and storage process in the central kitchen to prevent bacterial growth. Refrigerators, freezers, and storage areas must be regularly monitored and logged. · Mobile Kiosk Deployment: Providing and deploying appropriately equipped truck-mounted mobile kiosks capable of carrying, storing (at appropriate temperatures), and dispensing snacks. The kiosks must be designed to maintain food safety and hygiene standards. o Kiosk Cleaning and Sanitization: Specify cleaning and sanitization procedures for the kiosks, including the frequency and type of cleaning agents to be used. This should include cleaning between service locations and deep cleaning at the end of each service day. o Handwashing Facilities: If feasible, each kiosk should have handwashing facilities (portable sinks with soap and water or hand sanitizer dispensers). o Waste Management: Each kiosk must have separate, clearly marked waste receptacles for different types of waste (food waste, recyclables, general waste). The CSP is responsible for emptying these receptacles regularly and disposing of the waste at approved facilities. o Food Storage in Kiosks: Specify temperature control requirements for food storage within the kiosks during service hours. This includes maintaining appropriate temperatures for hot and cold food items. o Safe Handling of Food During Transport: The transport of food from the central kitchen to the kiosks must be carried out in vehicles that maintain appropriate temperatures and prevent contamination. · Manpower: Providing all necessary personnel for food preparation, loading/unloading, transportation, serving, cleaning, and waste management at each kiosk and Central Kitchen. This includes trained drivers for the mobile kiosks. · Logistics: Managing the procurement, transportation, and storage of all food items and other necessary supplies to the central kitchen and subsequent loading and transport to each kiosk. · Disposables: Supplying all disposable items such as plates, cups, cutlery, napkins, and other serving materials at each kiosk. · Garbage Segregation and Disposal: Implementing and man aging a comprehensive waste management system at each kiosk, including segregation, collection, and disposal in accordance with local regulations. Each kiosk must have designated waste receptacles. · Statutory Compliance: Ensuring adherence to all applicable laws, regulations, and permits related to food handling, hygiene, labor, vehicle operation, and environmental protection. This includes necessary permits for operating mobile food units. · Safety Compliance: Implementing and enforcing safety protocols at the central kitchen, during transportation, and at each kiosk location to prevent accidents and ensure the well-being of all personnel involved in the service. · Food Safety Compliance: Adhering to all food safety standards and regulations to ensure the quality and safety of the food served. This includes maintaining appropriate temperatures during transport and storage within the kiosks. · Kiosk Maintenance: Maintaining the cleanliness, functionality, and roadworthiness of each mobile kiosk. · Menu Planning: Developing and submitting menu options for approval by Page 3 of 3 ArcelorMittal Nippon Steel India Limited AM/NS HAZIRA PLANT 27th KM, Surat-Hazira Road,,HAZIRA,394270,Gujarat,India GSTIN 24AAACE1741P1ZN PAN AAACE1741P CIN U27100GJ1976FLC013787 Request for Quotation Number 6000128175 Date 31.01.2025 Submission Date 07.02.2025 Coll Req No AMNS deals with OEMs directly. We are very well equipped in every way to import / buy our goods directly from OEMs from any part of the world in a professional manner. We also use the vast global networks of our parent companies where necessary. We do not welcome any contact from intermediaries or Indian Agents of vendors. We assure all OEMs that you do not need to engage anyone to manage your transactions with us.Kindly respond to our RFQs and deal with our officials directly without involving any agents or intermediaries. Offers of vendors who insist on involving intermediaries in dealings with us could be disqualified. Contact for this RFQ null Ragini Mishra Contact Email Ragini.Mishra@ext.amns.in MATERIALS / SERVICES Please acknowledge receipt of the RFQ And provide your best quote for below given RFQ details. SR. No PR No. PR Item RFQ Item Services for line Item Quantity UOM Technical Details Other Details the Client. Menus should offer variety and cater to potential dietary restrictions (e.g., vegetarian options). · Quality Control: Implementing quality control measures to ensure consistency and quality of food and service. 3. Clients Deliverables The Client will provide the following: · Identification and designation of suitable distribution points within the project premises, ensuring adequate space for kiosk parking and safe pedestrian access. 4. Service Schedule The service schedule for the distribution of evening snacks will be strictly between 05:00 PM (17:00 hours) and 06:00 PM (18:00 hours) daily. The CSP is responsible for ensuring all kiosks are operational and serving within this timeframe. The deployment schedule of the kiosks to their designated distribution points will be coordinated with the Client to ensure minimal disruption to project activities. 5. Technological and Digital Solutions The CSP will implement the following technological and digital solutions: · Real-Time Tracking: Implement a GPS-based tracking system for all mobile kiosks, providing real-time location data to both the CSP and the Client (via a dedicated dashboard or access). This will enable monitoring of kiosk deployment, movement, and arrival at designated points. · Digital Documentation: Utilize a digital platform (e.g., mobile app, web-based system) for recording and documenting the following information: o Number of servings per kiosk. o Time of service at each location. o Any issues or incidents reported at each kiosk. o Daily/weekly/monthly service reports. o Maintenance logs for each kiosk. · Data Reporting and Analytics: Provide the Client with regular reports (daily, weekly, monthly) generated from the digital platform. These reports should include key performance indicators (KPIs) such as: o Total number of servings. o Average service time per kiosk. o Kiosk uptime/downtime. o Any recurring issues or trends. Scope of Work- AMNS: · The Admin Department oversees the supervision of services, ensuring adherence to safety protocols and gate entry assurance, as mandated by this contract. · The term of this agreement will be for one year. This agreement may be terminated by either party with 30 Days written notice.
