Notice Inviting E-Tender - AIIMS Bhopal

E-Tender ID: AIIMSBPLHOSP181901326032019 Engaging Agency for Providing 24x7 Patients Diet Kitchen

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ALL INDIA INSTITUTE OF MEDICAL SCIENCES (AIIMS) BHOPAL

Saket Nagar, Bhopal-462020 (India)

Website :www.aiimsbhopal.edu.in Email : [email protected]

E-Tendering Portal: https://www.e-Tenderwizard.com/AIIMSBHOPAL

Notice Inviting E-Tender

E-TENDER Id: AIIMSBPLHOSP181901326032019

Name of the e-Tender: Engaging Bidder for providing 24x7 Patient Diet Kitchen Services in

AIIMS Bhopal Hospital, Saket Nagar, Bhopal-462 020 (MP)

The Director, AIIMS Bhopal Hospital, Saket Nagar, Bhopal-462 020 (MP), invites E-Tenders under

“Two Bids (Techno-commercial & Financial) System” in prescribed E-Tender forms from

Firms/Caterer/ kitchen services venders/Companies/joint ventures etc. having Five years’

experience in providing Patient Diet Kitchen services in a 500 beds Hospital under

Government/PSU or Private Hospital with good track record and Financially sound for Engaging

Bidder for providing Patient Diet Kitchen in the AIIMS Bhopal Hospital as per the direction of AIIMS

BHOPAL Hospital Administration in the AIIMS Bhopal Hospital premises, Saket Nagar, Bhopal-462 020

(MP) as per the detailed Scope of Work given at Annexure-I for the period of Two Years, which is

extendable for further One Year with mutual consent and understanding, if the services of Bidder

is found satisfactory on prevailing terms and conditions.

Potential vendors may see and download e-Tender Document on official website of AIIMS Bhopal

www.aiimsbhopal.edu.in or http//www.tenderwizard.com/AIIMSBHOPAL.

http://www.aiimsbhopal.edu.in/

https://www.tenderwizard.com/AIIMSBHOPAL

http://www.tenderwizard.com/AIIMSBHOPAL


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Pre-Bid Meeting and Clarifications: Intending Tenderer will be allowed to seek clarification in specifications, Conditions of Contract, etc.

in writing to AIIMS Bhopal in the Pre-bid meeting scheduled to be held in the Office of Medical

Superintendent, AIIMS Bhopal Hospital, Saket Nagar, Bhopal-462020 (MP) as on scheduled date and time

mentioned on E-Tendering Portal against this e-Tender Enquiry and AIIMS Bhopal will upload

clarifications (if any) in the AIIMS Bhopal website www.aiimsbhopal.edu.in for all the intending Tenderers

information and all intending bidders are advised to visit above said AIIMS Bhopal website regularly till

the finalization of E-Tender for updated information related with this E-Tender. The Pre-Bid Meeting

Clarifications/Amendments are the form part of the E-Tender Document and shall prevail in case of any

dispute with E-Tender Conditions floated through E-Tender. The clarification issued by AIIMS Bhopal

shall treated final and bidders are advised to be submit their bid after incorporating Pre-Bid Clarifications

before the closing date of E-Tender submission given at E-Tender Schedule.

Amendments in Bidding Documents

At any time till 7 days before the deadline for submission of bids, the Client may, for any reason, whether

at own initiative or in response to a clarification requested by a prospective Bidder, modify the bidding

document through amendment. All amendments will be posted on the website regularly. Client shall not

be responsible to notify the amendments to individual bidders. All amendments by the client till 7 days

before the deadline for submission of bids, shall be binding on the participatory bidders.

Important: The Bidder is expected to examine all instructions, forms,

terms and specifications in the bidding document. The bid should be

precise, complete and in the prescribed format as per the requirement of

the bid document. The bid should not be conditional. Failure to furnish

all information required by the bidding document or submission of a bid

not responsive to the bidding documents in every respect will be at the

Bidder’s risk and may result in rejection of the bid.

The Bidder shall bear all costs associated with the preparation and submission of its bid and Client will in

no case be held responsible or liable for these costs, regardless of the conduct or outcome of the bidding

process.



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E-Tender Schedule

Date of availability of E-Tender document in the AIIMS Bhopal E-Tendering Solution portal www.e-Tenderwizard.com/AIIMSBHOPALwww.aiimsbhopal.edu.in and CPP Portal www.eprocuregov.in for downloading/participating

: As per e-Tendering Portal of AIIMS Bhopal https://www.e-Tenderwizard.com/AIIMSBHOPAL

Pre-Bid Meeting : As per e-Tendering Portal of AIIMS Bhopal https://www.e-Tenderwizard.com/AIIMSBHOPAL in the Office of Medical Superintendent, AIIMS Bhopal Hospital, Saket Nagar, Bhopal

Last Date of downloading/participating in the E-Tendering Solution for this E-Tender

: As per e-Tendering Portal of AIIMS Bhopal https://www.e-Tenderwizard.com/AIIMSBHOPAL

Date, Time & Place of submission of indicated desired Hard Copies in the Sealed Envelope

: As per e-Tendering Portal of AIIMS Bhopal https://www.e-Tenderwizard.com/AIIMSBHOPAL in the E-Tender box kept in E-Tendering Section in the Office of the Medical Superintendent, LGF, Near IPD Gate, AIIMS Bhopal Hospital, Saket Nagar-462 020 (MP)

Date, Time & Place of Opening of Pre-Qualification Bid Document

: Online as per e-Tendering Portal of AIIMS Bhopal https://www.e-Tenderwizard.com/AIIMSBHOPAL and desired Hard Copies in E-Tendering Section in the Office of the Medical Superintendent, LGF, Near IPD Gate, AIIMS Bhopal.

Date, Time & Place of Opening of Techno-Commercial Bid Document

The Techno-Commercial Bid of Pre-Qualified Bidders only will open online as per the schedule given in the https://www.e-Tenderwizard.com/AIIMSBHOPAL

E-Tender Document Cost payable to AIIMS Bhopal

: Nil

E-Tendering Solution processing fee for providing online participation support & necessary DSC Certificates to Vendor for participate in Online E-Tender process

: The processing fee as given in the E-Tendering Portal i.e. http://www.e-Tenderwizard.com/AIIMSBHOPAL in Register me tab, Class-III DSC Certificate charges as per actual based on DSC Services provider wise preparation charges and the cost of e-Tender fee to be paid to E-Tender portal shall as charged online by them separately.

Estimated Cost of Patient Diet Kitchen Services

: Rs. 1,00,00,000/- ( One Crore Only)

EMD : Rs. 2,00,000/- (Two Lakh Only)





http://www.eprocuregov.in/
















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Earnest Money Deposit (Bid Security) :

Table No. 1 : EMD Amount (Rs. 2,00,000/- Two Lakh only)

E-

Tender

Item

No.

Brief Description of required Patient Diet Services is given in the

Annexure-I of this E-Tender Document)

EMD

( in Rs.)

1 Providing Outsourced Patient Diet Kitchen Services at AIIMS Bhopal

Hospital

2,00,000/-

Bidder needs to be deposit the EMD Amount of Rs.2,00,000/- (Two Lakh only ) in the Form of

FDR/Bank Guarantee in favour of “Director, AIIMS Bhopal”, payable at Bhopal, should be valid for at

least Six Month period (i.e. for 180 Days).

For any query related with this e-tender should be mailed to email id of e-tendering Department of

AIIMS Bhopal on email ID: [email protected]

( Director )

AIIMS Bhopal


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ALL INDIA INSTITUTE OF MEDICAL SCIENCES (AIIMS) BHOPAL Saket Nagar, Bhopal-462020 (Madhya Pradesh) India


E-Tendering Portal: https://www.tenderwizard.com/AIIMSBHOPAL

Brief Introduction of AIIMS Bhopal

AIIMS Bhopal is apex healthcare institutes being established by the Ministry of Health & Family Welfare, Government of India under the Pradhan Mantri Swasthya Suraksha Yojna (PMSSY). With the aim of correcting regional imbalances in quality tertiary level healthcare in Central India and attaining self-sufficiency in graduate and postgraduate medical education and training the PMSSY planned to set up 6 new AIIMS institutions in underserved areas of the country.

The AIIMS Bhopal premises spread over 154 Acres of land in the Saket Nagar area of the Bhopal city. A 960 bed tertiary Health care Hospital, Medical College, Nursing College, Library, Hospital service building (presently 510 beds operational and soon it will be upgraded to 960 beds), AYUSH, Hostels and faculty and staff quarters constructed in the AIIMS Bhopal premises. It has institutions is being established by an Act of Parliament on the lines of the original All India Institute of Medical Sciences in New Delhi which imparts both undergraduate and postgraduate medical education in all its branches and related fields, along with nursing and paramedical training. to bring together in one place educational facilities of the highest order for the training of personnel in all branches of health care activity.

Scope of Work

The detailed scope of work for Patient Diet Kitchen Services in the AIIMS Bhopal

Hospital required has given in the Annexure-I Schedule of Requirement. All

interested eligible Agencies requested for careful study the same before filling of this

e-tender enquiry to understand the requirement of AIIMS Bhopal clearly.




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Two Bid System Terms & Conditions

➢ Validity of E-Tender & Period for Rate Contract: The validity of the Bid e-Tender Document shall be for 180 days and after the acceptance and issue of Notification of award/conclusion of Contract Agreement in the Format given at Annexure-X, the rates shall be valid for initial Two years extendable

further for One year with mutual consent and understanding, if the services of Bidder is found satisfactory on prevailing terms and conditions.

➢ EMD (Refundable after expiry of the e-Tender on e-procurement solutions):AS PER SCHEDULE ON E-PROCUREMENT PORTAL (NIT Table No.1) against this E-Tender Notice:

● No interest shall be payable by the AIIMS Bhopal on the Earnest Money Deposit to any Service provider Bidder.

All rows & columns on prescribed format should be filled and not left blank, may be struck as

not applicable. Each document should be serially numbered and duly signed by the bidder with

the rubber stamp of the firm on each page.

The e-Tender shall be submitted in 2 (Two) parts online:

(i) Techno-Commercial Bid: Techno-Commercial Bid Documents shall be opened first and read out before the Bidder and based on the Techno-Commercial Bid Documents as per requested Eligibility Criteria the Techno-Commercial Bid evaluated in this e-Tender.

(ii) Financial Bid: The Financial Bids of bidders in Annexure-VI for Patient Diet Kitchen Services for each of Diet wise quoted by the “Techno-Commercial Bid Stage Qualified Bidders” only will be opened thereafter and evaluated as per evaluation method prescribed in this e-Tender.

Important Note (Mandatory Condition):- All participating Bidder companies are requested to please read this condition carefully, since it is mandatory condition and all the participating Bidder Companies are required to understand properly before bidding against this e-tender so that if any of Bidder Company who will offered L-1 prices for maximum Number of Patient Diets as given in this E-Tender, for determining him as an “Overall L-1 Single Bidder”, so that the entire work package “On Single Bidder Basis” to be awarded to him for meeting the specific “Single Bidder engagement requirement” for running and handling Patient Diet Kitchen Services at AIIMS Bhopal Hospital from the allotted “Patient Diet Kitchen Area”. For this purpose the participating Bidder Company, whom offered Rates will found “L-1 Rank” for maximum number of Patient Diets as he had quoted against this e-tender in the given Financial Bid Format, is mandatorily be liable to match rest of all other balance Patient Diets “L-1 Prices” quoted by other participating Bidders, for those items the maximum number of L-1 Rate Items quoted Bidder Rates has not found “L-1” for such balance items against each of diet as asked against this e-tender enquiry. If maximum Patient Diets “L-1” Bidder Company will not honor and accept this condition during finalizing the “Overall L-1 Patient Diet Kitchen Bidder for AIIMS Bhopal based on this e-Tendering process”, the EMD Amount of Rs. 2 Lakh of such defaulter Bidder will forfeited in full and blacklisting of such firm for participating in AIIMS Bhopal Tenders for 24 months will be initiated against defaulter as per the General Terms & Condition vide Clause 5.1 of this E-Tender Document. Those Bidder Companies, who will not clearly understand/willing to honor and accept, the above said mandatory condition are requested to “STRICTLY NEED NOT TO BE APPLY/

PARTICIPATE” against this e-tender.


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(I) Techno-Commercial Bid : (1) Hard copies of documents to be submitted on or before closing the bid:

(Absence of the any documents e-Tender may be rejected). Serial Number of submitted

documents should be in sequence as mentioned below:

● Hard Copies of EMD, E-Tender Document Fee and Undertakings (A, B C &D below) should be submitted in a sealed envelope in original in the E-Tender Box Kept in the Office of Medical Superintendent, AIIMS Bhopal Hospital, Saket Nagar, Bhopal-462020on or before Closing of the bid superscripted as

“Techno-Commercial Bid” E-TENDER Id: AIIMSBPLHOSP181901326032019



Complete details of the bidder should also be mentioned on envelop.

A. EMD as per NIT Table No. 1 of Rs. 2,00,000/- (Two Lakh only) in the form of FDR/BG in the format

given at “Annexure-VIII” from nationalized Bank, in favor of “Director, AIIMS Bhopal” valid for Six months Period (i.e. for 180 Days).

B. Original copy of Undertaking for acceptance of all Terms & Conditions mentioned in this E-Tender on Non Judicial Stamp Paper worth of Rs. 100/- as per Annexure–II, duly attested by notary public.

C. Original copy of Undertaking for Criminal Liability on Non Judicial Stamp Paper worth of Rs. 100/- as per Annexure–III, duly attested by notary public.

2. Documents needed to be uploaded in the Techno-Commercial Bid Document

Slot of E-Tendering Solution of AIIMS Bhopal:

I. The scanned copies of the above said documents (A, B, C) shall also be submitted along with the online e-Tender document in the E-Tendering portal of AIIMS Bhopal (i.e. https://www.e-Tenderwizard.com/AIIMSBHOPAL)

II. Signed and Scanned copy of Covering letter on participating Firm’s Letter Head indicating the list of enclosures must uploaded.

III. Signed and scanned photocopy of valid Registration/Incorporation Certificate of the Firm.

IV. Signed and Scanned Copy of GST Registration Certificate showing clearly GST Number of the participating Company/firm.

V. Signed and scanned copy of PAN Card of the firm/company / proprietor issued by Income

Tax Department. VI. Signed and Scanned copy of valid FSSAI License under Food Safety and Standard Regulation

Act 2006 issued by Food & Administration Deptt. must required to be uploaded.


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VII. Signed and Scanned copy of valid Registration of the participating Bidder with EPF and ESIC and strictly following the applicable Statutory requirements as per prevailing Labour Law rules.

VIII. Signed and scanned copy of Income Tax return of the firm/company for the last Three Financial Years (i.e. FY 2015-16, 2016-17 and 2017-18) must require to be uploaded.

IX. Signed and attested legible scanned copies of Average Turnover of Rs. 50 Lakh for during last three Financial Years (i.e. for FY 2015-16, 2016-17 and 2017-18) of the participating firm for participating in this e-Tender must uploaded in E-Tendering solution. Audited Balance Sheet and Profit & Loss Account for last three Financial Years (i.e. for FY 2015-16, 2016-17 and 2017-18) duly certified by Chartered Accountant/Company Secretary on his Letter Head is required to be uploaded.

X. Participating Bidder Company may require to upload duly Singed and attested legible scanned copies of Performance Reports regarding providing similar nature Patient Diet Kitchen Services in the Govt. Hospitals/reputed Government Institutions/PSU’s/Other reputed Institutions in India, where the Bidder discharged similar nature Services in last Three Financial Years in Chronological Order from FY-2015-2016. 2016-2017 and FY-2017-2018. Minimum Three numbers of Previous Work Orders/Contract Agreement Copies for handling similar nature Patient Diet Kitchen management Services to any Government Institute/PSU’s/Other reputed Institutions in India in last Three Financial Years (i.e. 2015-2016, 2016-2017 and 2017-2018) must upload.

XI. Signed and scanned copy of List of Kitchen Equipment/Cutlery/Utensils availability with Participating Bidder required for handling AIIMS Bhopal Patient Diet Kitchen (for at least 500 IPD Patients) needed to be placed at AIIMS Bhopal by them should be uploaded in the Techno-Commercial Bid Slot of e-Tendering portal of AIIMS Bhopal. The AIIMS Bhopal Hospital will only provide space for running of Patient Diet Kitchen, Water connection, Electricity connection to the Bidder.

XII. Signed and scanned copy of List of available qualified and trained manpower with

Participating Bidder including their professional Qualification (preferably in Hotel/Hospitality Management) for handling the Patient Diet Kitchen Services at AIIMS Bhopal should be uploaded in the Techno-Commercial Bid Slot of e-Tendering portal of AIIMS Bhopal.

XIII. Signed & scanned copy of the authorization from proprietor / owner to sign the documents in case the owner/proprietor is not signing the e-Tender document. In case of partnership, the copy of authorization to sign the e-Tender document should be submitted by the other partner / partners. Copy of partnership deed should also be submitted.

XIV. Digitally Signed copy of the referenced e-Tender ID E-Tender Document is must be uploaded (means authentic e-Tender document file downloaded from e-Tender portal needs to be uploaded through your DSC in the portal again).

XV. Signed and Scanned Check list of Techno-Commercial Bid documents required as per “Annexure-V” must uploaded in the respective Techno-Commercial Bid Documents Slot in the e-Tendering solution.


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IMPORTANT NOTE:-

The Participating Bidder himself liable for uploading of all above requested documents legible

copies mandatorily on e-tender solutions serially and page numbered legibly. E-bid with absence

of any requested document as asked in the Eligibility Criteria will invite rejection of bid and no

further communication in any form shall be entertained from Bidder Side i.e. above documents are

mandatory for qualification to next stage of the bid, it is advised to all Participating Bidders

please ensure uploading of all requested document as per check lists/Eligibility Criteria during

uploading the same on E-Tendering Portal.

Please Note that, If it is come to the notice of AIIMS Bhopal Authorities/SPC during scrutiny of

submitted documents of Bidder, that the Bidder has not uploaded the number of requested

documents/missed to upload, which having historical nature, in this case, AIIMS Bhopal on the

recommendation of SPC (i.e. Stores and Purchase Committee of AIIMS Bhopal) have the right to

ask for submission of historical nature shortfall documents pre-existed at the time of Tender

opening from such Bidder/Bidders in writing within specific target date time with reference to

provision given in the Manual for Procurement of Goods 2017, in the Chapter No. 7 in the Clause

No. 7.3.5 Clarification of Bids/Shortfall Documents which says that During evaluation and

comparison of bids, the purchaser may, at his discretion, ask the bidder for clarifications on the

bid. The request for clarification shall be given in writing by registered/speed post, asking the

tenderer to respond by a specified date, and also mentioning therein that, if the tenderer does not

comply or respond by the date, his tender will be liable to be rejected. Depending on the outcome,

such tenders are to be ignored or considered further. No change in prices or substance of the bid

shall be sought, offered or permitted. No post bid clarification at the initiative of the bidder shall

be entertained. The shortfall information/documents should be sought only in case of historical

documents which pre-existed at the time of the tender opening and which have not undergone

change since then. These should be called only on basis of the recommendations of the TC (i..e.

SPC of AIIMS Bhopal) (Example: if the Permanent Account Number, registration with GST or any

other related historical documents etc has been asked to be submitted and the tenderer has not

provided them, these documents may be asked for with a target date as above). So far as the

submission of documents is concerned with regard to qualification criteria, after submission of the

tender, only related shortfall documents should be asked for and considered. For example, if the

bidder has submitted a supply order without its completion/performance certificate, the

certificate can be asked for and considered. However, no new supply order should be asked for so

as to qualify the bidder.

Only those bidders who qualify the Techno-Commercial Bid Stage after evaluation of above said

Technical documents uploaded in the E-Tendering solutions and submitted desired Hard Copies

(i.e. as per A) EMD as per NIT Table No. 1, B)Undertaking for acceptance of all Terms &

Conditions & C) Undertaking for Criminal Liability ) and after evaluation the “Technically

responsive” bidders Financial proposal shall be considered for opening and shall intimated

separately.


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NOTE:-

The original copies of first four documents i.e. EMD, Undertaking for Acceptance of Terms

& Conditions and Criminal Liability undertaking shall be submitted in physical form in the

E-Tender Box kept in the ETS Section, Office of Medical Superintendent, LGF, Near IPD

Gate AIIMS Bhopal Hospital, Saket Nagar, Bhopal-462 020, MP India on/Closing of the bid

submission on e-Tender solutions in a sealed envelope super scripted the

“Techno-Commercial Bid” E-TENDER Id: AIIMSBPLHOSP181901326032019



Only above said documents are to be submitted in physical form. No need to submit other documents in physical form. The scanned copies of requested documents as asked is needed to be uploaded in the E-Tendering portal’s Techno-Commercial Bid Slot. E-Tender shall not be accepted if the bidder fails to upload the requested documents and submit the stated above four documents in hard copy (i.e. EMD, Undertaking for Acceptance of Terms and Conditions and Undertaking for Criminal Liability) in Techno-Commercial Bid Envelope. In case uploaded copy is not legible, bidder shall be asked by AIIMS Bhopal (if felt appropriate) to re-submit self-attested copy of the illegible document.

Important Note:-

The Bidder shall have necessary infrastructure/tie up for the training of employees for Patient Diet Kitchen Services and enough qualified and trained manpower to cater to any additional need of Client on short notice (any increase in required manpower, duly paid), if any such need arises in the tenure of the contract.

Only those who hold valid registration with the Labour Department shall be eligible to bid in response to NIT and if found successful the Bidder (workmen) shall need to get registered with the Labour Department;

Copies of the necessary valid FSSAI license under Food Safety & Standard Act 2006 for providing Kitchen Services shall be submitted by the Bidder.

Proof of successful execution along-with certified copies of the Award of Work/Agreement executed for providing of identical/similar services of Patient Diet Kitchen to at-least one Govt. Hospital or one Corporate hospital in India of at least 500 beds for a period of One (01) year or more in last Three (03) Financial Years. However, in case of non-availability of such certificate the decision of the Client shall be final in this regard.

Proof of Award of Work/Agreement in recent past, in respect of at least 03 clients with whom annual billing for similar services shall preferably not be less then 30 Lakh in each case, out of which one should be offered to any Govt/Corporate Hospital in last Three Financial Years. Existing Contracts or contracts expired within 6 months of last date of submission of bid could also be considered for this purpose.


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All Pre Qualified Bidders shall be required to make a Presentation ( If required by Evaluation committee duly constituted by Director)to elaborate their plan of Patient Diet Services handling and running at AIIMS Bhopal Hospital with the salient features of the participating Tender firm before the Techno-Commercial Bid Evaluation Committee of the Institute. The Techno-Commercial Bids shall cover following aspects namely:-

a) Turnover of the Bidder.

b) Past Performance in quality work and compliance of labour laws

c) Availability of Trained and Qualified Human Resource

d) Managerial capability

e) Observance of Labour Laws

f) Plan of action for running and handling Patient Diet Kitchen Services at AIIMS Bhopal

(II) FINANCIALBID



AIIMS Bhopal Hospital, Saket Nagar, Bhopal-462 020 (MP) Complete contact details of the bidder should be mentioned on envelop.

(Also submit signed & scanned copies of above documents)

The Financial Bids must be submitted in the prescribed format in the e-Tender Module online in given excel sheet Format as per Annexure-VI for Patient Diet Kitchen Services.

Quoted rates shall be valid for the entire period of the contract.

Rates for Patient Diet Services:- Bidder needed to be quote their rates for providing Patient Diet Services and claim payment on each successive month basis.

Tenderer will offer his unit Rates for Patient Diet Services for each of requested Diets given in the Diet Orders in the Financial Bid format at Annexure-VI should be quoted inclusive of after calculating every expenditure i.e. all State/Central/Local Government Taxes(i.e. GST etc ), Manpower Wages, Labour Cess, Duties, Statutory expenses and other expenses as applicable on date, to carry out the detailed scope of work as mentioned in this e-Tender in the Schedule of Requirement at Annexure-I, and the payment claim should be submitted after submission of Monthly Bill for claiming Number of Patient Diets supplied by him supported with Diet Order Records duly verified and forwarded by the nominated Nodal Officer/Dietitian of AIIMS Bhopal Hospital on the completion of each month wise. The PFMS System is implemented at AIIMS Bhopal and the payment to the engaged Bidder to be carried out through NFT/RTGS electronically, for this purpose vendor is needed to fill the requisite details in the PFMS Format enclosed at Annexure-XI.


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IMPORTANT NOTE:- GST Claim and Timely Deposition Liability as per the provisions of GST Act 2017 is on the part of Patient Diet Kitchen Service Provider Company:- For the Patient Diet Kitchen Services, the Bidder is liable to pay applicable GST (if applicable) to concern Department through their own firm return filing as per GST Act 2017. The Bidder will submit their Monthly Invoice clearly mentioning the GST Tax Amount separately along with his each successive month Bill submitted for claim of his payment against Patient Diet Kitchen Services provided (in case if GST applicable and payable for this Services under GST Act 2017). The Patient Diet Kitchen Service Bidder is solely responsible and liable for any tax related penalty, if imposed by any Tax Authority and liable to pay the imposed penalty to concerned Tax Authority. AIIMS Bhopal GST Details is enclosed at Annexure-XIII For any query related with this e-tender should be mailed to email id of e-tendering Department of

AIIMS Bhopal on email ID: [email protected]

( Director )

AIIMS Bhopal


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GENERAL TERMS & CONDITIONS

Terms and Conditions for Operating Patient Diet Kitchen Services

1. Understanding of Terms & Conditions: It shall be presumed that the terms & conditions

mentioned in the e-Tender document including amendments/corrigendum if any have

been read understood and duly accepted entirely by the bidder. The bidder shall have no

right to modify/ alter/ amend/ delete any terms/ conditions mentioned in e-Tender

document.

2. NON-TRANSFERABILITY OF THIS E-TENDER/WORK CONTRACT: E-Tender forms

and Work Contract are not transferable in any circumstances during entire validity period

of E-Tender/Work Contract. The Successful Bidder shall not engage any sub-Bidder or

sublet/transfer the contract to any other Bidder/person in any manner.

3. VALIDITY PERIOD OF TENDERERS AND CONTRACT:- 3.1 BID VALIDITY: The E-Tender shall be valid for a period of 180 days from the date of its Techno-

Commercial Bid Opening and may be further be extended if AIIMS Bhopal requested in writing

for to do the same and the Tenderer is willing to extend the same on the same rates mentioned in

his bid for further period if any.

3.2 PERIOD OF CONTRACT : The initial period of Two Years, which is extendable for further

period of One Year with mutual consent and understanding basis, if the services of Bidder is

found satisfactory on prevailing terms and conditions.

4. EARNEST MONEY DEPOSIT OF RS. 2,00,000/- (TWO LAKH ONLY):-

4.1 The Tenderer shall deposit the amount indicated as above in the E-Tender Notice as Earnest

Money Deposit (EMD). The Earnest Money shall be deposited in the form of FDR/Bank Guarantee

(if bidder interested to submit EMD in the form of BG, it must be submitted in the Format given at

Annexure-VIII) drawn from any Scheduled Nationalized/Commercial Bank functioning in India

in favour of “Director, AIIMS Bhopal” accompany with Techno-Commercial Bid Document. The

failure or omission to deposit the Earnest Money Deposit shall disqualify the E-Tender and the

AIIMS Bhopal shall exclude from its consideration such disqualified E-Tender(s). No interest shall

be payable by the AIIMS Bhopal in respect of such deposited Earnest Money to any participating

Bidder.

4.2 If AIIMS Bhopal accepts the e-Tender, the Earnest Money shall be returned to the successful

overall L-1 Patient Diet Kitchen Bidder after obtaining of Performance Security Deposit @10% of

Estimated Annual value of the Patient Diet Kitchen Services indicated in this e-tender Document

as per Clause No. 7 for 33 months period from him. The EMDs of rest of other participating Patient

Diet Kitchen Services Bidder Agencies, whom proposal have not accepted will be returned




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immediately after the issuing of NOA to successful overall L-1 Bidder finalized for running of

Patient Diet Kitchen Services at AIIMS Bhopal Hospital.

5. FORFEITURE OF EMD:-

5.1 The Tenderer shall not revoke his E-Tender or vary its Terms and Conditions without the consent

of the AIIMS Bhopal during the validity period of E-Tender, failing which the Earnest Money

deposited by it in total shall be stand forfeited by the AIIMS without prejudice to its other rights

and remedies and the Tenderer shall be blacklisted to submit a E-Tender to the AIIMS for

execution of any work during the next twenty-four (24) months effective from the date of such

revocation.

5.2 If the successful Tenderer does not pay the Performance Security Deposit in the prescribed time

limit or fails to sign the Contract Agreement, the Earnest Money Deposited of him will be in total

forfeited by the AIIMS Bhopal.

6. REFUND OF EARNEST MONEY:- The Earnest Money in case of all the unsuccessful Tenderers shall be refunded after the issuing of

Notification of Award to successful Tenderer. The EMD in case of successful Tenderer will be

released after receipt of Performance Security Deposit as per below mentioned Clause No. 7.

7. PERFORMANCE SECURITY DEPOSIT (for 33 Months):-

The successful Bidder will liable to deposit 10% of the annual estimated value of the

Contract (i.e. Rs. 10,00,000/- Ten Lakh only) one time as Performance Security Deposit in

favour of “Director, AIIMS Bhopal” by way of Fixed Demand Receipt/Performance Bank

Guarantee in the format given at “Annexure-IX” drawn from any

nationalized/Commercial Bank refundable after expiry of the e-Tenders/or after the

completion of 30 Months period + 3 months (valid for i.e. 33 months). No Interest shall be

paid by AIIMS Bhopal on deposited Performance Security to any successful Service

provider. No dues certificate from the concerned departments/authorities. Performance

Security Deposit/EMD is liable to be forfeited if the bidder withdraws or impairs or

derogates the bid in any respect.

8. COST OF E-TENDER PREPARATION, REGISTRATION ON E-TENDERING PORTAL AND SUBMISSION:-

The Tenderer shall bear all costs associated with the preparation of E-Tender Document, Registration on E-Tendering Portal of AIIMS Bhopal and submission of its E-Tender. The AIIMS shall in no case be responsible or liable for these costs, regardless of the conduct or the outcome of the E-Tendering Process.

9. ELIGIBLE TENDERER:-

Only those Tenderer who fulfill the eligibility criteria having sufficient experience for

handling Patient Diet Kitchen Services as mentioned in E-Tender Document are eligible to

submit their E-Tenders for this work. The documents indicated against each of the

eligibility criteria shall be required to be submitted along with the Techno-Commercial Bid

to establish the eligibility of the Tenderer. However all criteria mentioned in the

Eligibility Criteria of the E-Tender Document over-rides all other criterions.


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10. RELATIONSHIP WITH OFFICIAL(S):-

The Tenderer shall not be associated presently or in the past with any of the office bearers

of AIIMS, either directly or indirectly. The Tenderer shall furnish self declaration on his

letter head for the same. If any information so furnished shall be found to be untrue or

false, the Tenderer shall be liable to be disqualified and the Earnest Money accompanying

such E-Tender shall stand forfeited to the AIIMS. If the Information so furnished shall be

found to be untrue or false during the currency of the contract, the Tenderer shall be held

to be in default and the Contract if any awarded to it shall be liable to be terminated with

its consequences.

11. INSPECTION OF PATIENT DIET KITCHEN SITE AND SUFFICIENCY OF E-TENDER:-

The Tenderer is expected to work out their own rates based on the detailed description of

Patient Diet Kitchen Services works, required kitchen utensils, Raw items, Qualified and

Trained Manpower assessment, requested specifications and conditions, Statutory Taxes,

Labour Laws compliances, Licenses and finally arrive at the cost of the Patient Diet

Kitchen Services. The Tenderer shall be deemed to have satisfied itself before e-Tendering

as to correctness and sufficiency of its E-Tender. The rates and prices quoted shall, except

as otherwise provided, cover all its obligations under the contract and all matters and

things necessary for proper completion and maintenance of the Patient Diet Kitchen

Services. Where necessary, before submitting its Techno Commercial Bid and Financial

Bid under Two Bid System, the Tenderer should inspect and examine the AIIMS Bhopal

Hospital, Saket Nagar, Bhopal-462020 (MP) site and shall satisfy itself about present IPD

patient load in functional wards, the quantities and nature of the Patient Diet Kitchen

Service and materials/equipment/utensils/resources necessary for the completion of the

Works/Services, means of access to the site, the accommodation it may require, and in

general, obtain all necessary information as to risk, contingencies and other circumstances

which may influence or affect its E-Tender. No extra charges consequent on any

misunderstanding or otherwise shall be allowed.

12. PLACE OF SUBMISSION OF E-TENDER:- The Complete E-Tenders in the manner specified under the Two bid System (i.e. Techno-

Commercial Bid and Financial Bid in prescribed formats) needs to be submitted online in the E-Tendering portal of AIIMS Bhopal (i.e. http://www.tenderwizard.com/AIIMSBHOPAL) and the only requested hard copies of Techno-Commercial Bid Documents in sealed Envelope clearly superscripted E-Tender ID and addressed to “The Director, AIIMS Bhopal, Saket Nagar, Bhopal-462020 (MP) India and the Name of Tenderer with contact details in lower left corner of the Envelope must be dropped in the E-Tender Box kept in the Office of Medical Superintendent, AIIMS Bhopal Hospital, Saket Nagar, Bhopal-462020 (MP) by in person before the closing date of submission as given in the e-Tendering portal against this e-Tender ID.

13. LAST DATE FOR SUBMISSION:-


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13.1 Sealed E-Tenders shall be dropped in the E-Tender Box kept at the address specified above not later than the time and date specified in the E-Tender Notice in the Schedule of E-Tender displayed in the E-Tendering Portal of AIIMS Bhopal. In the event that the specified date for the submission of E-Tender is declared a holiday, the E-Tenders will be dropped in the E-Tender Box kept in the Office of Medical Superintendent, AIIMS Bhopal Hospital, Saket Nagar-462020 (MP) up to the appointed time on the next working day. On line submission of Bids is needed to be done within the stipulated date and time in the E-Tendering portal.

13.2 The AIIMS Bhopal may, at its discretion, extend this deadline for submission of E-Tenders by amending the E-Tender Documents/uploading the Pre-Bid Meeting Clarification, in which case all rights and obligations of the AIIMS Bhopal and Tenderer will thereafter are subject to the deadline as extended.

13.3 Any E-Tender received by the AIIMS Bhopal after the deadline for submission of E-Tender prescribed by the AIIMS Bhopal, pursuant to the clause above, will be rejected and /or returned unopened to the Tenderer.

14. MODIFICATIONS AND WITHDRAWAL OF OFFERS:-

The Tenderer may modify or withdraw its E-Tender after its submission, provided that a

written notice of modification or withdrawal is received by the AIIMS Bhopal prior to the

closing date and time prescribed for submission of E-Tender. No E-Tender can be

modified by the Tenderer, subsequent to the closing date and time for submission of E-

Tender.

15. PROCESS TO BE CONFIDENTIAL:-

Information relating to the examination, clarification, evaluation and comparison of E-Tenders and the award of a Contract shall not be disclosed to Tenderers or any other person not officially concerned with such process until the award to the successful Tenderer has been announced.

16. PRELIMINARY SCRUTINY:- The AIIMS Bhopal will scrutinize the E-Tender to determine whether they are complete,

whether any errors have been made, whether required technical documentation have been furnished, whether the documents have been properly signed, and whether the E-Tenders are generally in order. The AIIMS Bhopal will also determine the substantial responsiveness of the E-Tender. For purpose of these clauses, a substantially responsive E-Tender is one that confirms to all the terms and conditions of the E-Tender Documents without material deviations. The AIIMS’s Bhopal determination of a E-Tender’s responsiveness is to be based on the contents of the E-Tender itself without recourse to extrinsic evidence.

An E-Tender determined as not substantially responsive will be rejected by the AIIMS Bhopal and may not subsequently be made responsive by the Tenderer by correction of the non-conformity. The AIIMS Bhopal may waive any minor infirmity or irregularity in a E-Tender which does not constitute a material deviation. This shall be binding on all Tenderers and the AIIMS Bhopal reserves the right of such waivers.

17. METHOD OF BID EVALUATION AND ITS NECESSARY COMPLIANCE:-


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A) Technical Bid Evaluation:- The Techno Commercial Bid Evaluation will be carried out as per the Criteria and requested documents asked under heading of “(I) Techno-

Commercial Bid” as given under Two Bid System in NIT of this e-Tender. The Financial Bid offers of “Techno-Commercial Qualified Bidder companies only be opened in the “Financial Bid stage” and “Techno-Commercial Qualified Bidder Companies” will only informed and called during opening of their financial Bids “online” through uploading such event information on official website of AIIMS Bhopal/E-Tendering portal.

B) Financial Bid Evaluation :- The Financial Bids of “Techno-commercial Responsive Bidders

Companies” only be opened. The work on the package mode to the overall L-1 Bidder may awarded since the nature of tendered Patient Diet Kitchen work needs only “Single Bidder Engagement” for running and handling Patient Diet Kitchen from allocated “Patient Diet Kitchen Area” at AIIMS Bhopal Hospital.

Important Note (Mandatory Condition):-

All participating Bidder companies are requested to please read this condition carefully, since it is mandatory condition and all the participating Bidder Companies are required to understand properly before bidding against this e-tender so that if any of Bidder Company who will offered L-1 prices for maximum Number of Patient Diets as given in this E-Tender, for determining him as an “Overall L-1 Single Bidder”, so that the entire work package “On Single Bidder Basis” to be awarded to him for meeting the specific “Single Bidder engagement requirement” for running and handling Patient Diet Kitchen Services at AIIMS Bhopal Hospital from the allotted “Patient Diet Kitchen Area”. For this purpose the participating Bidder Company, whom offered Rates will found “L-1 Rank” for maximum number of Patient Diets as he had quoted against the e-tender in the given Financial Bid Format, is mandatorily be liable to match rest of all other balance Patient Diets “L-1 Prices” quoted by other participating Bidders, for those items the maximum number of L-1 Rate Items quoted Bidder Rates has not found “L-1” for such balance items against each of diet as asked against this e-tender enquiry. If maximum Patient Diets “L-1” Bidder Company will not honor and accept this condition during finalizing the “Overall L-1 Patient Diet Kitchen Bidder for AIIMS Bhopal based on this e-Tendering process”, the EMD Amount of Rs. 2 Lakh of such defaulter Bidder will forfeited in full and blacklisting of such firm for participating in AIIMS Bhopal Tenders for 24 months will be initiated against defaulter as per the General Terms & Condition vide Clause 5.1 of this E-Tender Document. Those Bidder Companies, who will not clearly understand/willing to honor and accept, the above said mandatory condition are requested to “STRICTLY NEED NOT

TO BE APPLY/ PARTICIPATE” against this e-tender.

18. CLARIFICATION OF OFFERS:- To assist in the scrutiny, evaluation and comparison of E-Tenders, the AIIMS Bhopal may,

at its discretion, ask some or all Tenderer for technical clarification of their E-Tender. The request for such clarifications and the response shall be in writing. To speed up the E-Tender process, the AIIMS Bhopal, at its discretion, may ask for any technical clarification to be submitted by means of email by the Tenderer. In such cases, original copy of the document describing the technical clarifications must be sent to the AIIMS Bhopal by means of courier/in person/ if required AIIMS Bhopal officials may visit the location for which completion certificate enclosed by firm for fulfilling the requisite criteria to cross check.


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19. REJECTION OF BID ON ACCOUNT OF FALSE/WRONG INFORMATION:- Furnishing of wrong information and false documents will make the Bidder ineligible for bidding and liable to be debarred/blacklisted from participation in E-Tender enquiries/Open E-Tenders/Conventional Tenders/Annual Rate Contracts by the client and /or other Government’s hospitals/departments.

20. The past performance of the bidder and other criteria as given in the Eligibility Criteria

will be taken into consideration for award of Contract.

21. The Bidder will have to furnish documents in support of the information submitted by

him in the e-Tender. Original documents shall be checked for verification as and when

required.

22. In case of any attempt for cartelization by Bidder with a view to hike up the prices, all bids

will be rejected and the Bidder will be blacklisted and bid security EMD will be forfeited.

23. If any required information /documents are not submitted, then the bid of the concerned

Bidder will be rejected and shall not be considered. No representation in this regard will

be entertained in latter stage.

24. The Bidders are expected to be present at the time of online opening of e-Tenders;

however, the bids will be processed even when no Bidder/representative is present as per

declared schedule.

25. The decision of the Director AIIMS Bhopal regarding approval of bids shall be final and

binding on all Bidders.

26. A prospective Bidder requiring any clarification of the Bidding Document shall attend the

pre-bid meeting on date and time scheduled on e-Tender portal in E-Tendering Section in

the Office of the Medical Superintendent, LGF, Near IPD Gate.

27. No further correspondence shall be entertained after opening of the E-Tenders.

28. Any person who is in Govt. Service anywhere or an employee of the institute should not

be made a partner to the contract by bidder directly or indirectly in any manner

whatsoever.

29. The individual signing the e-Tender document/bids or any document forming part of the

bid on behalf of bidder, shall be responsible to produce a proper power of attorney duly

executive in his favour stating that he/she has authority to bind other such person of the

Bidder as the case may be in all matters pertaining to the contract including the arbitration


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clauses. In case the bidder, so signing, fails to provide the said power of attorney the client

may, without prejudice to other civil and criminal remedies cancel the bid and hold the

signatory liable to all cost and damages. In case of registered or unregistered partnership

firm, all the partners should sign the bids. In case of change of any person signing the

agreement on behalf of limited company or firm, he/she will produce a letter of authority

/resolution passed by the company empowering him/her to sign the agreement on behalf

of the Bidder /company or firm.

30. The personnel, whose services are provided by the bidder, shall at least all times and for

all purposes be the employees of the Bidder and on no account personnel so appointed

and recruited by the Bidder will have any claim for appointment, continuous recruitment

or regularization etc. against the client.

31. In every case in which by virtue of the Workman’s Compensation Act, the client if obliged

to pay compensation to such person employed by the Bidder in execution of the work, the

Government of India/Client will be entitled to recover from Bidder the amount of

compensation so paid.

32. The successful Bidder will execute the Contract Agreement on Non-Judicial Stamp Paper

worth of Rs. 100/- and commence the work at Client site on or before Thirty (30) days’

time on issuing of Notification of Award at AIIMS Bhopal Hospital in the specified

location of Patient Diet Kitchen.

33. The Bidder shall be responsible for verifying the antecedents of its staff/employees

working in AIIMS Bhopal, by police verification and will keep attendance and other

relevant records at its cost and will produce these on demand of any authority. The list

containing the names/addresses of the personnel appointed by the Bidder shall be made

available to the Client with their bio-data within 15 days from the date of deputing. The

same shall also be provided in the soft copy form in the CD/Pen Drive giving out

photographs and detail of the staff within one month of commencement of work at AIIMS

Bhopal premises.

34. The Successful Bidder shall have a license under Contract Labour (R&A) Act, 1970 and

also submit a copy of such license with bidding documents. The Successful Bidder shall

abide by all the necessary provisions of various other Labour Laws/Acts viz. ESI/Bonus,

Workmen’s Compensation and any other laws and rules applicable in this regard.

35. The Successful Bidder shall have license under Food Safety and Standard Regulation Act

2006 and submit a copy of such license with bid. The Successful Bidder shall abide by all

the necessary provisions of various other requirement of this act.


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36. The Successful Bidder/Bidder, himself, shall be responsible for any type of statutory/

mandatory claims or penalties in light of the default with reference to the above

provisions.

37. The Successful Bidder shall himself liable for procure all required raw material &

consumables that will include all perishable, Liquid Petroleum Gas(LPG), Dairy,

Vegetables, Grains, other required consumables that include cleaning agents, chemicals

and consumables etc for efficiently running of awarded Patient Diet Kitchen Services of

the AIIMS Bhopal Hospital. Bidder is liable to properly maintain and keep their Patient

Diet Kitchen Stores for storage of Grains, Vegetables, Dairy and other products with

necessary arrangement of supporting Equipment like Deep Freezers for maintaining

Temperature, Storage Air Tight Containers etc. The proper record of such stores shall be

maintained by the store keeper/Manager/Dietitian In-charge of the Successful Bidder for

readiness for necessary cross verification. The client (Nodal Officer/Dietitian) can carry

out surprise checks of the stores without any prior intimation time to time to monitoring

of Patient Diet Kitchen Service Bidder Area use, performance and records.

38. Arrangement of LPG Cooking Gas Cylinders& compliance of Fire Safety Rules.

(a) The Caterer shall be required to make himself necessary arrangement for cooking and

keep LPG Gas refills in sufficient quantity for cooking purposes on his own cost as per the

prevailing Rules and Regulation of LPG Gas Agencies.

(b) The Caterer shall be responsible for any loss/theft of the LPG Gas Cylinders and other

Equipment provided to him by the Institute or he himself arranged in the premises of

AIIMS Bhopal.

(c) The Caterer is liable for compliance of norms of Gas Cylinder Rules, 2004 under

Explosives Act 1884 (4 of 1884) for commercial activities.

39. The Payment against supplied Patient Diets shall be reimbursed on submission of monthly

payment claim against Number of Patient Diets provided during the month with all the

supportive documents basis within One month (30) days/considerable time from the date

of receipt of GST enable Invoice duly certified & recommended by designated officer in

charge/Dietitian of AIIMS Bhopal.

40. In case of delay in release of monthly payment Bill of the Bidder should ensure timely

submission of the required documents to the client for early release of payments and in the

meantime make payments to its engaged manpower & consumable without affecting the

work.

41. In case any person engaged by the Bidder is found to be inefficient, unruly or is loud to

engage in indiscipline or unlawful activities bidder will have to replace such person with a

suitable substitute at the direction of the competent authority within a period of three

days.


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42. The AIIMS Bhopal will not provide any sort of accommodation to the staff or person

deployed by the Successful Bidder and no lodging will be allowed in the premises of the

Client at any time.

43. The AIIMS Bhopal shall not provide the free food to the staff or person deployed by the

Successful Bidder. Provision for providing meals to the staff deployed on duty, their

charges and payment mode would be discussed and finalized at the time of entering into

Contract Agreement with the successful bidder.

44. Every Patient Diet kitchen staff shall wear the prescribed neat and clean uniform

according to season affixing thereon the badge mentioning on the same, his name and

designation of the worker provided by the Successful Bidder at his own cost.

45. The Successful Bidder shall not engage the staff below the age of 18 years. All the staff

deployed by the Successful Bidder shall be medically fit and their antecedent be verified

prior to the deployment in the Institute.

46. Smoking cigarette, bidi, chewing, pan, Gutkha etc. is strictly prohibited inside the

Institute’s premises. Non-Compliance may lead to suitable penalty /termination of

contract.

47. If any complaint of misbehavior and misconduct comes into the knowledge of the Client

then all such responsibility shall be of the Successful Bidder and any loss owing to

negligence or mishandling by the staff, the Successful Bidder shall himself be responsible

to make good for the losses so suffered by the institute.

48. In any case notwithstanding anything contrary contained in any of the provisions of the

Contract Agreement, the liability of the either party against any risk other than bodily

injury and statutory non-compliances shall not exceed total amount invoiced by the

Bidder/bidder during the preceding financial year i.e. April to March or Rs. 10 million

whichever is less per occurrence.

49. The Successful Bidder shall not, at any stage, cause or permit any sort of nuisance in the

premises of Client or do anything which may cause unnecessary disturbance or

inconvenience to others working there as well as to the general public in the client

premises and near to it.

50. The Successful Bidder shall for providing Patient Diet kitchen services, ensure the

following:-

50.1 That a daily report for provided Patient Diets in various wards as per the Diet Order

communicated by Ward Nursing Incharge /Dietitian of AIIMS Bhopal properly recorded

& all record shall be maintained properly.

50.2 That its staff does not smoke/drink/abuse drugs at the place of work.

50.3 That any specific work related to Patient Diet Kitchen Services assigned to it by the Client

or any officer authorized by him is carried out by him diligently and well in time.


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50.4 The vendor may also furnish that the salary wages shall be distributed in full as per

Minimum Wages Act by the Successful Bidder to the deployed staff preferably before 7th

of each month preferably on their Bank Accounts.

1) Tax deduction at source shall be governed by the prevailing rules.

2) The Client (AIIMS Bhopal) reserves the right to:

2.1 Amend the scope and value of any of contract (i.e. Patient Diet Kitchen Services ) under

this Work Contract.

2.2 Reject or accept any application without assigning any reasons thereof and

2.3 Reject all applications and cancel the e-Tender.

2.4 The Client/Employer/ Consultant shall neither be liable for any such actions nor be under

any obligation to inform the Applicants.


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51. PENALTY CLAUSES

51.1 In case the Bidder fails to commence / execute the work as stipulated in the agreement or

there is a breach of any terms and conditions of the contract: Client reserves the right to

impose the penalty as detailed below:

a) First instance the penalty should be @5% of the value of concerned monthly payment

claim (on without Tax part),

b) Second instance, Client reserve the right to cancel the contract and withhold the agreement

and forfeit the Performance Security Deposit as applicable and get this job to be carried

out from at the risk and cost of the such defaulter Bidder from any other source. The

defaulting Bidder will be blacklisted from participating in any e-Tender of AIIMS Bhopal

for next five years if such event occurred.

c) The amount payable for the preceding month can be partially/ fully deducted depending

on the severity of default in case of non-compliance with work stipulations, post the

commencement of Patient Diet Kitchen Services Contract.

51.2 For any breach of contract, designated committee or Authority or any person nominated

by or on behalf of the Client shall be entitled to impose a penalty up to Rs. 1000/- on the

first occasion upon the Successful Bidder in the event of breach, violation or contravention

of any of the terms and conditions contained herein brought to the notice of the Client. If

the lapse is repeated, again the extent of penalty will be doubled on each such occasion.

The decision of the said officer/committee in this regard shall be final and binding upon

the Bidder. Some of the instances in which penalty would be imposed are enumerated

below. (But these are not exhaustive and penalty may be imposed on any violation/breach

or contravention of any of the terms and conditions as well as assigned duties and

responsibilities).

a) If the personnel working in kitchen (i.e. Patient Diet Kitchen) are not found in proper

uniform and displaying their photo identity card.

b) If the personnel found indulging in smoking/drinking/sleeping during duty hours.

c) Penalty will also be imposed if the behavior of personnel(s) found is discourteous to

anyone in the hospital including staff or patients.

d) If any personal found performing duty by submitting a fake name and address, the

services of such person shall be terminated and the Bidder will be held responsible for

such lapse.

e) If any personnel found on duty other than those mentioned in the approved list is

supplied by the agencies to the hospital authorities.

f) In the case of any loss/theft of AIIMS BHOPAL property or any patient property, the

committee will consider the circumstances leading to the loss and if the responsibility is

fixed on the Bidder, the Institute will make good the losses by deducting the cost of loss

from the security deposit/or next month’s bill in one or more installments.

51.3 In case of any foreign substance like hair, insect, worm, stones etc. are found in patient

meal, the Bidder shall be penalized with a penalty of Rest. 1000/- for 1st such case, Rest.

2500/- in case of 2nd instance and if it occurs more than 2 times than a deduction of Rest.


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5000/- in multiple of number of such complaints would be imposed in the respective

month’s bill.

52. CONTRACT TENURE (EXTENSION):

I) The contract will be valid for TWO YEARS from the date of engagement of the Bidder

subject to annual review of the performance of the Bidder by the Client on same terms and

conditions on mutual agreement basis. It shall be the discretion of the client for extension

of contract for further One year subject to satisfactory performance of the Bidder.

ii) After the completion of the assigned responsibilities across the tenure of the contract (i.e.

initial 2 Year period), Client, at his sole discretion and mutual consent, may extend the

contract maximum for One Year period subject to satisfactory personal quality certification

by Designate Inspection Committee or Authority or any person nominated by or on behalf

of the Client to assess the performance of the Bidder.

iii) In exceptionally deserving case Client, at his sole discretion and mutual consent, may

consider further extension of the period of contact for which independent assessment of

performance could be sought.

iv) Client will decide the commencement of the service which will be duly notified at the time

of Award of E-Tender.

53. PAYMENT TERMS:-

53.1 The payment to the service provider shall be made as per actual Diets supplied by him during the month on his accepted price and not exceed quoted price (supported by wages paid to workers through ECS / their ESIC and EPF/Service/GST Tax Deposit challan (if applicable)/Bank Statement for transferring Salaries to engaged manpower. The deployment of manpower may require to be workout as per the current load of Patient Diet Kitchen Service requirement, which may vary as per need basis and would be assessed on dynamic basis. Monthly assessment and review for deployment of manpower to handle services efficiently is needed to be done by Bidder along with the Nodal Officer of Patient Diet Kitchen Services of AIIMS Bhopal Hospital and the Patient Diet Kitchen Bidder is liable to make remuneration to their engaged manpower as per prevailing minimum wage scales on monthly basis as per applicable labour laws during entire Contract Period.

53.2 The service provider shall raise bill by the first week of next month (i.e. after completion of each month). The payment shall be made preferably within Thirty (30) days of submission of bill. Disputed amount or amount on which clarification is required may be held up till the time matter is sorted out. However, rest amount shall be released by due date to avoid the sustainability of services in larger patient.

53.3 Bill along with all supportive documents should be submitted to the Administration branch before 5:00pm otherwise bill will be deemed to be submitted on the next working day.

53.4 Payment from Client shall be made by electronic fund transfer to the supplier’s account by NEFT or RTGS for which purpose Bidder is expected to submit their complete bank details.


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53.5 Penalty would be in terms of part of negligence, which would be deducted and reflected in month’s payment.

53.6 Along with payment claim for providing Patient Diet Services, the details of Payment paid to the deployed manpower must be submitted with following documents for further processing of the bill:-

a. ECS Statement duly verified by Bank Officer of concerned branch of Bank where the

Bidder having the Bank Account for monthly salary disbursement in the bank account of

employees on or before 07th of every month by the service provider (as a proof of

compliance to ensure that monthly salary paid is not less than the statutory provision of

minimum wages act as applicable in Bhopal Madhya Pradesh for the respective category

of worker, and as being charged from Client, the employee shall be paid at least the

quoted). Client may approve acceptance of other equivalent documents if judged adequate

to confirm compliance in lieu of ECS statement for salary payment on recommendation of

the management committee.

b. Monthly Statement of ESIC deposit done against the work force deployed

c. Monthly Statement of EPF deposit done against the work force deployed

d. Bonus payment to be reimbursed (as per actual subject to maximum as quoted in the price

bid format) after submission of proof of credit in the bank account of employee

53.7 The payment to the Bidder shall be released only verification of the contracted service

through a checking mechanism enforced by Designate Inspection Committee or Authority

or any person nominated by or on behalf of the Client (i.e. AIIMS Bhopal) to assess the

performance of the Bidder, both in terms of quantity and quality.

53.8 The PFMS System has been implemented at AIIMS Bhopal and all the payment claim

should be settled through electronically through NEFT/RTGS. For this purpose the Bidder

Company is needed to be submit their details in the PFMS Format enclosed at Annexure-

XI.

54. ARBITRATION AND LAW:

54.1 All disputes and differences arising out of, or in any way, concerning this agreement

(except those, the decision whereof is otherwise, hereinbefore provided for) shall be

referred for sole arbitration by any person to be nominated by the Director, AIIMS Bhopal.

The venue of Arbitration shall be Bhopal (MP), India. The award of the arbitrator so

appointed shall be final and binding on both the parties and judgment may be entered

thereon, upon the application of either party, by any court having jurisdiction.

54.2 Indian laws shall govern this contract.

54.3 The existence of any dispute(s) or difference(s) or the initiation or continuance of the

arbitration proceedings shall not permit the Parties to postpone or delay the performance

by the parties of their respective obligations pursuant to this Contract. The venue of the

arbitration shall be Bhopal (MP) , India.

54.4 As & when the performance of the Bidder is found to be unsatisfactory, the Bidder would

need to approach independent assessor for adjudication. Failure to improve the


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performance to the satisfaction of the department and decision of independent assessor

shall be considered as a valid cause for termination of contact. The nomination of

Independent Assessor will be mutually decided by the Bidder and the Client, in case of

any dispute, the decision of the Director, AIIMS BHOPAL shall be final and binding on

both Bidder and Client.

55. FORCE MAJEURE:

i. “Force Majeure” shall mean any event beyond the reasonable control of the Client or the

Bidder/Bidder, as the case may be, and which is unavoidable notwithstanding the

reasonable care of the party affected.

ii. If either party is prevented, hindered or delayed from or in performing any of its

obligations under the Contract by an event of Force Majeure, then it shall notify the other

in writing of the occurrence of such event and the circumstances thereof within fourteen

(14) days after the occurrence of such event.

iii. No delay or nonperformance by either party hereto caused by the occurrence of any event

of Force Majeure shall

a. constitute a default or breach of the Contract

b. give rise to any claim for damages or additional cost or expense occasioned thereby

c. If and to the extent that such delay or nonperformance is caused by the occurrence of an

event of Force Majeure.

iv. Notwithstanding clause (iii) above, Force Majeure shall not apply to any obligation of the

Client to make payments to the Bidder herein.

56. RISK PURCHASE:-

In the event of the Bidder’s failure to provide ordered services as per the contract the client

reserves the right to procure the services from any other source at the Bidder’s risk and the

cost and the difference in cost shall be borne by the bidder. Further, the purchaser shall

retain the right of forfeiture of Performance Security and or any other action(s) as deemed

fit.

57. FALL CLAUSE:-

If at any time during the contract period, the Service Provider Bidder/bidder reduces the

rates for such outsourcing of services as are covered under this e-Tender enquiry, to any

organization (including any hospital/department of at rate lower than the rates quoted

under this contract, he shall forthwith reduce the rates payable under this e-Tender for

such services after the coming into force of such reduction, the rate of services shall stand

correspondingly reduced.

58. JURISDICTION:

Notwithstanding any other court or courts having jurisdiction to decide the question(s)

forming the subject matter of the reference if the same had been the subject matter of a

suit, any and all actions and proceeding arising out of or relative to the contract (including

any arbitration in terms thereof) shall lie only in the Court of Competent Civil jurisdiction


(Page 27 of 106)

in this behalf at Bhopal (MP) and only the said Court(s) shall have jurisdiction to entertain

and try any such action(s) and/or proceeding(s) to the exclusion of all other Courts.

59. NOTICES: Any notice, request, or consent sought pursuant to the e-Tender shall be in writing and

shall be deemed to have been made when delivered in person to an authorized

representative of the Party to whom the communication is addressed, or when sent by

speed post, email, or facsimile to such Party i.e. the Client or Bidder.

60. TERMINATION:

The Client may terminate the Contract, by not less than thirty(30) days’ written notice of

termination to the Bidder/Bidder, to be given after the occurrence of any of the events

specified in paragraphs (i) to (iv) of this Clause and sixty (60) days’ in the case of the event

referred to in (v) below :

i. if the Bidder does not remedy a failure in the performance of their obligations under the

Contract, within thirty (30) days after being notified or within any further period as the

Purchaser may have subsequently approved in writing;

ii. if the Bidder becomes insolvent or bankrupt;

iii. if as a result of Force Majeure, the Bidder is unable to perform a material portion of the

Services for a period of not less than sixty (60) days; or

If the Bidder, in the judgment of the client has engaged in corrupt or fraudulent practices

in competing or in executing the Contract.

For the purpose of this clause:

a. “Corrupt Practice” means the offering, giving, receiving or soliciting of anything of value

to influence the action of a public official in the selection process or in contract execution.

b. “Fraudulent Practice” means a misrepresentation of facts in order to influence a selection

process or the execution of a contract to the detriment of the Purchaser.

c. the Client, at its sole discretion, decides to terminate this Contract.

64. LAW GOVERNING THE CONTRACT: -

The laws of the Government of India shall govern this contract. The Court of Bhopal shall

alone have jurisdiction to decide any dispute arising out of or in respect of the contract.

65. If as a result of post payment audit any over payment is deducted in respect of any work

done by the Bidder or alleged to have been done by the Bidder under this e-Tender, it shall

be recovered by the AIIMS Bhopal from the Bidder.

66. If any under payment is discovered, the amount shall be duly paid to the Bidder by the

AIIMS Bhopal.

67. The Tender shall liable to provide all the relevant records copies during the concurrency

period of Contract or otherwise even after the Contract is over, whenever required by

AIIMS Bhopal.


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No bidder/or his representative shall bring or attempt to bring any political or

other outside influence to bear upon any superior authority or hospital

functionaries to further this business interest. In doing so, e-Tender of the

concerned bidder will be rejected without assigning any reason.

EXCLUSIVE RIGHT: THE DIRECTOR, AIIMS BHOPAL, INDIA.

The Director, AIIMS Bhopal, India has the full and exclusive right to accept or reject,

increase or decrease order quantity, any or all the e-Tenders without assigning any reasons

and also to cancel the supply at any time without assigning any reason.

( Director )

AIIMS Bhopal Hospital

Please see annexure enclosed: - Annexure-I to XII


(Page 29 of 106)


Saket Nagar, Bhopal-462020 (Madhya Pradesh) India Website :www.aiimsbhopal.edu.in Email : [email protected]


Annexure-I

Schedule of Requirement

DETAILED SCOPE OF WORK

DETAILED SCOPE OF WORK OF PATIENT DIET KITCHEN SERVICES AT AIIMS BHOPAL is as under:-

The AIIMS Bhopal is one of the Six new AIIMS established under PMSSY, M/o of Health & Family

Welfare, Government of India to abolish regional imbalances in the tertiary care in the Country.

The AIIMS Bhopal is fast upcoming public health care institution catering to the Madhya Pradesh

and surrounding states. Presently OPD, IPD, OT and ICU services are being provided. These

services will be upgrading in phased manner from currently 510 to 960 beds, round the clock

emergency and trauma services by end of this year.

1. Vendor’s responsibilities:

It would be responsibility of the vendor to ensure that:-

● There is no contaminated food or potential for food contamination.

● Advance preparation of food, i.e. more than a half day, is avoided.

● There is no undercooked food

● There is no cross-contamination of cooked food by raw food during preparation or storage

● There is no contamination by food handlers

● Food is always stored at food at appropriate temperature / refrigeration

● Reheating unless definitively indicated and does not result in potential microbial growth is

avoided.

● No unhygienic preparation of any kind of food.

● There is no food contamination by using reliable supplies of food; providing adequate

storage facilities; separation of raw and cooked food to prevent cross-contamination;

preparation of food taking all hygienic precautions; use of appropriate cooking methods to

prevent microbial growth in food, and adequate refrigeration of uncooked and prepared

food.




(Page 30 of 106)

● Kitchen staff should not work in street clothing. It shall be ensured that the kitchen staff does

not leave kitchen area in clothing meant for kitchen. Each shift staff shall be provided a fresh

set of kitchen clothing and the same shall be changed as and when soiled.

● The hair shall always be covered.

● Food handlers must carefully wash their hands before preparing food and maintain

scrupulous personal hygiene. They should avoid handling food when suffering from an

infectious disease (enteric, respiratory or skin infection) and report all infections.

● Adequate clean water for cooking should be available.

● All work surfaces and food storage areas must be kept clean and sanitary.

● Food should be served as soon as possible after preparation.

● Food storage refrigerators and freezers should be properly maintained and the temperature

checked daily by thermometers.

● Left-over food should be discarded, as per prevalent waste disposal rules.

● Food handlers should undergo pre-employment examination for the presence of potential

contaminating infection.

● Utensils containing any heavy / injurious metals shall not be used.

● Dishwashing machines should be preferably used for crockery and utensils.

● The waste disposal shall be as per prevalent rules / guidelines.

● The aforementioned points are inclusive but not exhaustive. It would be responsibility of the

vendor that overall hygiene is always maintained for things which may not have been

covered above.

● Records of all the above shall be documented in register having pages numbered.

● The kitchen would be made accessible for inspection / sampling of any kind by the hospital

authority.

The successful bidder shall provide and render the entire patient diet kitchen services through

fully equipped kitchen and stores comprising off procurement, preparation and serving of all

Meals, Breakfast, Lunch, Dinner, Tea and Snacks etc, for patients conforming to the specifications

and the best quality standards on all days of the week round the clock for and in accordance with

the requirement of the Institute as per laid down quality standards.

1.1 Bidder should engage Qualified Staffs like Waiters, Cooks, Dietitian should possesses the

applicable Certificate/Diploma/Degree etc., provide Kitchen utensils, equipment,


(Page 31 of 106)

furniture, fixtures, food carrying trolleys and miscellaneous items required to Provide

efficient and uninterrupted dietary services.

1.2 Prepare and provide food to patients as per the instructions of the dietitian and/or

authorized person.

1.3 Clean and maintain proper sanitation, hygiene and cleanliness in food preparation, service

and Service areas and use fresh food and raw materials in preparation of patient

diets/foods.

1.4 GENERAL REQUIREMENT ON HYGIENIC AND SANITARY PRACTICE SHOULD

BE STRICTLY FOLLOWED BY BIDDERAT AIIMS BHOPAL

The establishment in which food is being handled, processed, manufactured, packed,

stored, and distributed and the persons handling them should conform to the sanitary and

hygienic requirement, food safety measures and other standards as specified below.

It shall also be deemed to be the responsibility of the Bidder operator to ensure adherence

to necessary requirements.

In addition to the requirements specified below, the Bidder operator shall identify steps in

the activities of food business, which are critical to ensure food safety, and ensure that

safety procedures are identified, implemented, maintained and reviewed periodically.

1.4.1 EQUIPMENT & CONTAINERS 1) Equipment and containers that come in contact with food and used for food handling,

storage, preparation, processing, packaging and serving shall be made of corrosion free

materials which do not impart any toxicity to the food material and should be easy to

clean and /or disinfect (other than disposable single use types).

2) Equipment and utensils used in the preparation of food shall be kept at all times in good

order and repair and in a clean and sanitary condition. Such utensil or container shall not

be used for any other purpose.

3) Every utensil or container containing any food or ingredient of food intended for sale shall

at all times be either provided with a properly fitted cover/lid or with a clean gauze net or

other material of texture sufficiently fine to protect the food completely from dust, dirt and

flies and other insects.

4) No utensil or container used for the manufacture or preparation of or containing any food

or ingredient of food intended for sale shall be kept in any place in which such utensil or

container is likely by reason of impure air or dust or any offensive, noxious or deleterious

gas or substance or any noxious or injurious emanations, exhalation, or effluvium, to be

contaminated and thereby render the food noxious.

5) Equipment shall be so located, designed and fabricated that it permits necessary


(Page 32 of 106)

maintenance and cleaning functions as per its intended use and facilitates good hygiene

practices inside the premise including monitoring and audit.

6) Appropriate facilities for the cleaning and disinfecting of equipment and instruments and

wherever possible cleaning in place (CIP) system shall be adopted.

7) Equipment and containers for waste, by-products and inedible or dangerous substances,

shall be specifically identifiable and suitably constructed.

8) Containers used to hold cleaning chemicals and other dangerous substances shall be

identified and stored separately to prevent malicious or accidental contamination of food.

9) If required, a waste water disposal system / effluent treatment plant shall be put in place.

10) All items, fittings and equipment that touch or come in contact with food must be:

a. kept in good condition in a way that enables them to be kept clean and wherever

necessary, to be disinfected.

b. Chipped enameled containers will not be used. Stainless steel /aluminum / glass

containers, mugs, jugs, trays etc. suitable for cooking and storing shall be used. Brass

utensils shall be frequently provided with lining.

1.4.2 FACILITIES

1. Water supply

1) Only potable water, with appropriate facilities for its storage and distribution shall be

used as an ingredient in processing and cooking.

2) Water used for food handling, washing, should be of such quality that it does not

introduce any hazard or contamination to render the finished food article unsafe.

3) Water storage tanks shall be cleaned periodically and records of the same shall be

maintained in a register.

4) Non potable water can be used provided it is intended only for cleaning of equipment not

coming in contact with food, which does not come into contact with food steam

production, fire fighting & refrigeration equipment and provided that pipes installed for

this purpose preclude the use of this water for other purposes and present no direct or

indirect risk of contamination of the raw material, dairy products or food products so

processed, packed & kept in the premise.

5) Non potable water pipes shall be clearly distinguished from those in use for potable water.

2. For Cleaning Utensils / Equipment Adequate facilities for cleaning, disinfecting of utensils and equipment shall be provided.

The facilities must have an adequate supply of hot and cold water if required.

3. Washing of Raw materials


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Adequate facilities for washing of raw food should be provided. Every sink (or other facilities) for washing food must have an adequate supply of hot and/or cold water. These facilities must be kept clean and, where necessary, disinfected. Preferably, sinks which are used for washing raw foods shall be kept separate and that should not be used for washing utensils or any other purposes.

4. Ice and Steam

Ice and steam used in direct contact with food shall be made from potable water and shall

comply all the mandatory safety measures. Ice and steam shall be produced, handled and

stored in such a manner that no contamination can happen.

5. Drainage and waste disposal

1) Food waste and other waste materials shall be removed periodically from the place where

food is being handled or cooked or manufactured to avoid building up. A refuse bin of

adequate size with a proper cover preferably one which needs not be touched for opening

shall be provided in the premises for collection of waste material. This shall be emptied

and washed daily with a disinfectant and dried before next use.

2) The disposal of sewage and effluents (solid, liquid and gas) shall be in conformity with

requirements of Factory / Environment Pollution Control Board. Adequate drainage,

waste disposal systems and facilities shall be provided and they shall be designed and

constructed in such manner so that the risk of contaminating food or the potable water

supply is eliminated.

3) Waste storage shall be located in such manner that it does not contaminate the food

process, storage areas, the environment inside and outside the food establishment and

waste shall be kept in covered containers and shall be removed at regular intervals.

4) Periodic disposal of the refuse / waste should be made compulsory. No waste shall be

kept open inside the premise and shall be disposed of in an appropriate manner as per

local rules and regulations including those for plastics and other non environment friendly

materials.

1.5 Food Operations and Control

1.5.1 Procurement of raw materials

1) No raw material or ingredient thereof shall be accepted by an establishment if it is known

to contain parasites, undesirable micro-organisms, pesticides, veterinary drugs or toxic

items, decomposed or extraneous substances, which would not be reduced to an

acceptable level by normal sorting and/or processing.

2) All raw materials, food additives and ingredients, wherever applicable, shall conform to

all the Regulations and standards laid down under the Act.

3) Records of raw materials, food additives and ingredients as well as their source of

procurement shall be maintained in a register for inspection.


(Page 34 of 106)

4) All raw materials should be checked & cleaned physically thoroughly.

5) Raw materials should be purchased in quantities that correspond to storage/ preservation

capacity.

6) Packaged raw material must be checked for 'expiry date'/ 'best before'/ 'use by' date,

packaging integrity and storage conditions.

7) Receiving temperature of potentially high risk food should be at or below 50C

8) Receiving temperature of frozen food should be -180C or below.

1.5.2 Storage of raw materials and food

1) Food storage facilities shall be designed and constructed to enable food to be effectively

protected from contamination during storage; permit adequate maintenance and cleaning,

to avoid pest access and accumulation.

2) Cold Storage facility, wherever required, shall be provided to raw, processed / packed

food according to the type and requirement.

3) Segregation shall be provided for the storage of raw, processed, rejected, recalled or

returned materials or products which will be distinguishably marked and secured. Raw

materials and food shall be stored in separate areas from printed packaging materials,

stationary, hardware and cleaning materials / chemicals.

4) Raw food, particularly meat, poultry and seafood products shall be cold stored separately

from the area of work-in-progress, processed, cooked and packaged products. The

conditions of storage in terms of temperature and humidity requisite for enhancing the

shelf life of the respective food materials / products shall be maintained.

5) Storage of raw materials, ingredients, work-in-progress and processed / cooked or

packaged food products shall be subject to FIFO (First in, First Out), FEFO (First Expire

First Out) stock rotation system as applicable.

6) Containers made of non-toxic materials shall be provided for storage of raw materials,

work-in-progress and finished / ready to serve products. The food materials shall be

stored on racks / pallets such that they are reasonably well above the floor level and away

from the wall so as to facilitate effective cleaning and prevent harboring of any pests,

insects or rodents.

1.5.3 Food Processing / Preparation, Packaging and Distribution / Service

1) Time and temperature control


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2) The Bidder shall develop and maintain the systems to ensure that time and temperature

are controlled effectively where it is critical to the safety and suitability of food. Such

control shall include time and temperature of receiving, processing, cooking, cooling,

storage, packaging, distribution and food service upto the consumer, as applicable.

3) Whenever frozen food / raw materials are being used / handled / transported, proper

care should be taken so that defrosted / thawed material are not stored back after opening

for future use.

4) If thawing is required then only required portion of the food should be thawed at a time.

5) Wherever cooking is done on open fire, proper outlets for smoke/steam etc. like chimney,

exhaust fan etc. shall be provided.

1.5.4 Food Packaging

1) Packaging materials shall provide protection for all food products to prevent

contamination, damage and shall accommodate required labeling as laid down under the

FSS Act & the Regulations there under.

2) For primary packaging (i.e packaging in which the food or ingredient or additive comes in

direct contact with the packaging material), only Food grade packaging materials are to be

used . For packaging materials like aluminum plastic and tin, the standards to be followed

are as mentioned under the FSS Regulations and rules framed there under.

3) Packaging materials or gases where used, shall be non-toxic and shall not pose a threat to

the safety and suitability of food under the specified conditions of storage and use.

1.5.5 Food Distribution / Service

1) All critical links in the supply chain need to be identified and provided for to minimize

food spoilage during transportation. Processed / packaged and / or ready-to-eat food

shall be protected as per the required storage conditions during transportation and / or

service.

2) Temperatures and humidity which are necessary for sustaining food safety and quality

shall be maintained. The conveyances and /or containers shall be designed, constructed

and maintained in such manner that they can effectively maintain the requisite

temperature, humidity, atmosphere and other conditions necessary to protect food

conveyances and / or containers used for transporting / serving foodstuffs shall be non

toxic, kept clean and maintained in good condition in order to protect foodstuffs from any

contamination.

3) Receptacles in vehicles and / or containers shall not be used for transporting anything

other than foodstuffs where this may result in contamination of foodstuffs. Where the


(Page 36 of 106)

same conveyance or container is used for transportation of different foods, or high risk

foods such as fish, meat, poultry, eggs etc., effective cleaning and disinfections shall be

carried out between loads to avoid the risk of cross- contamination. For bulk transport of

food, containers and conveyances shall be designated and marked for food use only and

be used only for that purpose.

1.6 MANAGEMENT AND SUPERVISION

1) A detailed Standard Operating Procedure (SOP) for the processing of food as well as its

packing, dispatch and storage will be developed for proper management which in turn

would help in identifying any problem and the exact point, so that damage control would

be faster. SOP to be provided by hospital dietary services.

2) The Bidder shall ensure that technical managers and supervisors have appropriate

qualifications, knowledge and skills on food hygiene principles and practices to be able to

ensure food safety and quality of its products, judge food hazards, take appropriate

preventive and corrective action, and to ensure effective monitoring and supervision.

1.7 FOOD TESTING FACILITIES

Bidder to ensure that a periodic testing is done through an accredited lab notified by FSSAI . In

case of complaints received and if so required, the bidder shall do additional testing.

1.8 AUDIT, DOCUMENTATION AND RECORDS

1) A periodic audit of the whole system according to the SOP shall be done to find out any

fault / gap in the GMP / GHP system.

2) Appropriate records of food processing / preparation, production / cooking, storage,

distribution, service, food quality, laboratory test results, cleaning and sanitation, pest

control and product recall shall be kept and retained for a period of one year or the shelf-

life of the product, whichever is more.

1.9 SANITATION AND MAINTENANCE OF ESTABLISHMENT PREMISES

1. Cleaning and Maintenance

1) A cleaning and sanitation programme shall be drawn up and observed and the record

thereof shall be properly maintained, which shall indicate specific areas to be cleaned,

cleaning frequency and cleaning procedure to be followed, including equipment and

materials to be used for cleaning. Equipment used in manufacturing will be cleaned and

sterilized at set frequencies.

2) Cleaning chemicals shall be handled and used carefully in accordance with the

instructions of the manufacturer and shall be stored separately away from food materials,

in clearly identified containers, to avoid any risk of contaminating food.


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2. Pest Control Systems

1) Kitchen, including equipment and building shall be kept in good repair to prevent pest

access and to eliminate potential breeding sites. Holes, drains and other places where pests

are likely to gain access shall be kept in sealed condition or fitted with mesh / grills /

claddings or any other suitable means as required and animals, birds and pets shall not be

allowed to enter into the food establishment areas/ premises.

2) Food materials shall be stored in pest-proof containers stacked above the ground and

away from walls.

3) Pest infestations shall be dealt with immediately and without adversely affecting the food

safety or suitability. Treatment with permissible chemical, physical or biological agents,

within the appropriate limits, shall be carried out without posing a threat to the safety or

suitability of food. Records of pesticides / insecticides used along with dates and

frequency shall be maintained.

1.10 PERSONAL HYGIENE

1. Health Status

1) Personnel known, or believed, to be suffering from, or to be a carrier of a disease or illness

likely to be transmitted through food, shall not be allowed to enter into any food handling

area . The Bidder shall develop system, whereby any person so affected, shall immediately

report illness or symptoms of illness to the management and medical examination of a

food handler shall be carried out apart from the periodic checkups, if clinically or

epidemiologically indicated.

2) Arrangements shall be made to get the food handlers / employees of the establishment

medically examined once in a year to ensure that they are free from any infectious,

contagious and other communicable diseases. A record of these examinations signed by a

registered medical practitioner shall be maintained for inspection purpose.

3) The factory staff shall be compulsorily inoculated against the enteric group of diseases as

per recommended schedule of the vaccine and a record shall be kept for inspection.

4) In case of an epidemic, all workers are to be vaccinated irrespective of the scheduled

vaccination.

2. Personal Cleanliness

1) Food handlers shall maintain a high degree of personal cleanliness. The Bidder shall

provide to all food handlers adequate and suitable clean protective clothing, head

covering, face musk, gloves and footwear and the Bidder shall ensure that the food

handlers at work wear only clean protective clothes, head covering and footwear every

day.


(Page 38 of 106)

2) Food handlers shall always wash their hands with soap and clean potable water, disinfect

their hands and then dry with hand drier or clean cloth towel or disposable paper at the

beginning of food handling activities immediately after handling raw food or any

contaminated material, tools, equipment or work surface, where this could result in

contamination of other food items or after using the toilet.

3) Food handlers engaged in food handling activities shall refrain from smoking, spitting,

chewing, sneezing or coughing over any food whether protected or unprotected and

eating in food preparation and food service areas.

4) The food handlers should trim their nails and hair periodically, do not encourage or

practice unhygienic habits while handling food.

5) Persons working directly with and handling raw materials or food products shall maintain

high standards of personal cleanliness at all times. In particular:

a) they shall not smoke, spit, eat or drink in areas or rooms where raw materials and food

products are handled or stored;

b) wash their hands at least each time work is resumed and whenever contamination of their

hands has occurred; e.g. after coughing / sneezing, visiting toilet, using telephone,

smoking etc.

c) avoid certain hand habits - e.g. scratching nose, running finger through hair, rubbing eyes,

ears and mouth, scratching beard, scratching parts of bodies etc.- that are potentially

hazardous when associated with handling food products, and might lead to food

contamination through the transfer of bacteria from the employee to product during its

preparation. When unavoidable, hands should be effectively washed before resuming

work after such actions.

3. Visitors

1) Generally visitors should be discouraged from going inside the food handling areas.

Proper care has to be taken to ensure that food safety & hygiene is not getting

compromised due to visitors in the floor area.

2) The Bidder shall ensure that visitors to its food manufacturing, cooking, preparation,

storage or handling areas must wherever appropriate, wear protective clothing, footwear

and adhere to the other personal hygiene provisions envisaged in this section.

1.11 PRODUCT INFORMATION AND CONSUMER AWARNESS

1) All packaged food products shall carry a label and requisite information as per provisions

of Food Safety and Standards Act, 2006 and Regulations made there under so as to ensure

that adequate and accessible information is available to the each person in the food chain


(Page 39 of 106)

to enable them to handle, store, process, prepare and display the food products safely and

correctly and that the lot or batch can be easily traced and recalled if necessary.

1.12 TRAINING

1) The Bidder shall ensure that all food handlers are aware of their role and responsibility in

protecting food from contamination or deterioration. Food handlers shall have the

necessary knowledge and skills which are relevant to food processing / manufacturing,

packing, storing and serving so as to ensure the food safety and food quality.

2) The Bidder shall ensure that all the food handlers are instructed and trained in food

hygiene and food safety aspects along with personal hygiene requirements commensurate

with their work activities, the nature of food, its handling, processing, preparation,

packaging, storage, service and distribution.

3) Periodic assessments of the effectiveness of training, awareness of safety requirements and

competency level shall be made, as well as routine supervision and checks to ensure that

food hygiene and food safety procedures are being carried out effectively.

4) Training programmes shall be routinely reviewed and updated wherever necessary.

1.13 Remove all trash and garbage to waste receptacles inside the premises of the hospital and

dispose of the garbage as per applicable methods/ procedures/ standards

issued/communicated time to time by AIIMS Bhopal Hospital /Municipal

Corporation/Pollution Control Board of Bhopal District.

1.14 Successful bidder shall provide list of all its’ personnel scheduled to work in the premises

of the hospital.

1.15 Bidder shall be responsible for all its staff uniforms and its laundry services – a minimum

of 2 sets of uniforms to all its employees is to be provided with a pair of shoes.

1.16 All procurement in terms of raw material, vegetables, grocery, dairy, bakery products,

cleaning agents, manpower and any other items etc to run the Patient Diet kitchen

services, including cooking fuel (LPG), would be arranged and liable for its directly

payment to the respective Item supplier/Service provider by Patient Diet Kitchen Bidder

for handling this Contract.

1.17 All transportation and vehicle costs required for Bidder operation and all applicable taxes

and insurance costs incurred by Bidder himself.

1.18 Bidder shall maintain a daily awareness of the health of individuals and in specific areas

paying particular attention to the signs and symptoms of communicable diseases that can


(Page 40 of 106)

be transmitted by food products. If an employee is suffering from gastrointestinal illness,

boils, infected wounds etc, shall be temporarily removed of his duties till cured.

1.19 Bidder shall issue photo identity cards to all its employees bearing their individual

photograph within 7 days from the date of this agreement coming in operation. The

identity card shall bear the name of the employing organization, deployment

establishment and shall bear the period of contract and date of issue and the

Proprietor/authorized representative of the Bidder shall sign expiry. Any new employee

shall be issued a new identity card within 10 days of the deployment.

1.20 Bidder shall ensure that all employees and workers of the Bidder have undergone police

verification process.

1.21 Bidder will ensure that the raw material being used in the preparation of food for patients

will meet the quality specifications and guidelines as prescribed by FSSAI. The Bidder will

be allowed only serve vegetarian diets and products in Patient Diet kitchen Services at

AIIMS Bhopal. All the items to be procured shall be food grade (i.e. Agmark) and

FSSAI certification mandatory.

S.No. Items Quality/Brand

(A) Dairy Products

1. Milk- Toned/Double Toned/Full Cream Amul/Sanchi Dairy/Paras.

2. Butter - Amul/Britannia/Sanchi Dairy.

3. Processed Cheese - Britannia/LeBon/Amul/Sanchi Dairy.

4. Curd - Sanchi Dairy/Nestle/Amul.

5. Fresh Paneer - Amul Paneer/Paras/Sanchi.

6. Ice Cream - Sanchi Dairy/Kwality Walls/Amul/Top & Town/Mother Dairy.

(B) Bakery Products

1. Bread - Harvest/ Britannia/Perfect/Bonn/Popular/ Top & Town

(C) Meat Products

1. Eggs Best Quality - Available from standard vendors such as : Ondoor/Bigbaazar/ D-mart/ Best Price.

(D) Provision & Stores

1. Atta - DLF/Modi/Rajdhani/Shakti Bhog/Ashirwad/Shudh Aahar/Silver Coin.

2. Baked Beans - Heinz/ Druk/Bhutan/Crown

3. Baking Powder - Tops/Ajanta/Crown

4. Besan - Shakti Bhog/Rajdhani/Nafed/Swach/Shudh Aahar/Ashirwad

5. Biscuits - Nestle/Britannia/Parle/Sunfeast/Good Day/ Sunfeast


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6. Bournvita / Cadbury

7. Chilli Sauce - Tops/Diamond/Golden Crown/Kishan

8. Coconut Powder - Peacock/Nafed

9. Coffee - Nescafe/Bru/Tata Coffee

10. Tomato Ketchup - Tops/Kissan/Nestle

11. Corn Flakes - Kellogs/Mohan Meaken/Bagrry's

12. Cornflour - Wiekfield/Brown & Polson

13. Custard Powder - Wiekfield/Brown & Polson/Crown

14. Ghee - Amul/ Sanchi/Aashirvaad/Gowardhan/Motherdairy/Madhusudan

15. Dalia - Rajdhani/Nafed/Shaktibhog/Ashirwad/Silvor coin/Aashirvaad

16. Artificial Sweetner - Equal/Sugar free/ Stevia

17. Gelatin - Parasuma’s/Topsal

18. Hing - Catch/MDH/Everest

19. Jam - Tops/Katyis/Kissan

20. Jelly - Rex/Wiekfield

21. Juices - Real/Tropicana/B-Natural

22. Macaroni - Bambinno/Maggie/Colavita

23. Maida - Shakti Bhog/Rajdhani/Nafed/Ashirwad/Shudh Aahar

24. Makki Atta - Nafed/Gangwal

25. Masalas (Brand) - Catch/MDH/Badshah/Everest

26. Milk Creamer - Nestle/Amul

27. Oats - Bagrry's/Champion/Saffola/Quaker/ Kelloggs

28. Olive Oil - Figaro/Oleev Active

29. Pasta - Monte Regale/Bombino

30. Pickle - Tops/Mother Receipe/ Nilons / Haldiram

31. Plain Noodle - Tops/Weikfield

32. Poha - Rajdhani/Nafed/Ashirward/Swach

33. Pulses,Dal, Beans - Nafed/Tata/Rajdhani

34. Refined Oil - Soyumn/Ruchi/Fortune/Kriti/Mahakosh/ Saffola

35. Rice Basmati - Jagat/India gate/Dawat

36. Rice Parmal - Nafed/ Quaker

37. Roohafza , Hamdard

38. Sabudana Best Quality - Verlaxmi/Jain Traiding Co. /Sachamoti/ Mother Recipe

39. Salt (iodized) - Tata/Annapurna/Captain Cook


(Page 42 of 106)

40. Salt n Pepper Sachets - Catch/Everest

41. Sevian - Lion/Super star/Nafed/Nilons/ Fespro

42. Soft Drinks - Pepsi/ Coke/Fanta/Mirinda/Sprite/ Thums Up

43. Soya Bean Badi - Nafed/Nutrela/Fortune

44. Soya Nugget - Ruchi/Nafed/Manna

45. Soya Sauce - Tops/Diamond Golden Crown/Hachi

46. Spice Whole - Nafed/Catch/Everest

47. Sugar - Sachet Hi Choice/Trust/Madhur

48. Sweetcorn - Golden Crown/Kaytis/Bhutan

49. Tea Bag - Brooke Bond/Tata/Tetley/Lipton

50. Tomato Ketchup Sachet -Tops/Maggie/Heinz/Kissan

51. Vermicilli - Bambino/Fespro/Nilons

52. Vinegar - Tops/Diamond/Golden Crown

53. Mineral Water - Kinley/Bisleri/Aquafina/Aquasure

54. Idli Mix - Pilsburry/MTR/Gangwal

55. Wostershire Sauce - Solar/Bawa

56. Pickle Sachets - Hi Choice/Halls/Tops/Nillons/Kissan

57. Jam Sachets - Hi Choice/Halls/Tops/Kissan/Duerrs

58. Marmalade - Hi Choice/Halls/Tops/Keiller

(D) Fruits & Vegetable

1. Fresh Fruits & Vegetable of Good Quality – Local Market/ Ondoor/BestPrize/Dmart/Bigbazaar.

(E) Misc

1. Packed Coconut Water Cocojal –Jain Agro Food Product/Real Active

2. White Butter - Sanchi Dairy/Amul

3. Crockery, Cutlery & Glassware, required Kitchen Utensils, Equipment, Appliances shall be provided by

the contractor and the successful bidder shall bear all cost of the breakages/losses which shall be

evaluated on monthly basis.

4. Every Three Month Time period medical checkup of all staff do be done by Tenderer at its own

cost including the following tests :-

a) Chest X RAY

b) CBC (Hb, TLC, DLC)

c) Routine Urine Test

d) Routine Stool Test

e) HBsAg


(Page 43 of 106)

f) HCV

g) HIV

h) Eye Test

i) Skin Test

j) Physical Check

5. The police verification report in respect of staff to be deployed by the Bidder for handling

Patient Diet Kitchen Services in AIIMS Bhopal Hospital needed to be provided the same

within 15 days time from the deployment of any of his Staff member at AIIMS Bhopal

premises and all deployed manpower will wear the approved color dress and ID Card

during discharging duties at AIIMS Bhpal Hospital.

6. Up gradation, Preparation and submission of standard operating procedure (SOP): Related

to Patient Diet kitchen services as approved by Client/its authorized Nodal

Officer/Dietitian. The suggestion of the client shall be incorporated in the SOP by the Bidder.

1.22 Firefighting: The Patient Diet kitchen personnel’s should be adequately trained to perform

firefighting operations and operate related equipment. For this purpose, AIIMS Bhopal

Firefighting team will give the necessary trainings for handling Firefigthing Equipment to all

deployed personnel’s time to time for preventing any kind of fire accident in AIIMS Bhopal

premises.

1.23 Requirement of 24x7 Patient Diet Kitchen Services Operations in the AIIMS Bhopal:-

1) As per present workload in the AIIMS Bhopal, the Patient Diet Kitchen Services

Operations Timings starting from Morning 6 am to Evening 10 PM.

2) The AIIMS Bhopal Hospital is interested to engaging Patient Diet Kitchen Services

Provider Bidder for handling and running it on the basis of 24x7 basis.


(Page 44 of 106)

2. LIABILITIES OF INSTITUTE

2.1 The AIIMS Bhopal will provide space, water connection, electricity connection in the

designated place for operating “Patient Diet Kitchen” at AIIMS Bhopal Hospital premises.

The space for installation, commissioning and operation of Kitchen Equipment required for

smooth functioning of Patient Diet Kitchen only shall be provided by the first party at one location

within the Hospital Premises. The second Party himself responsible for arrangement of all the

required equipment for delivering their Patient Diet Kitchen Services at AIIMS Bhopal on their

own cost. The Director, AIIMS, Bhopal, MP will not be responsible for any loss / damage to

machine or property due to natural calamity, fire etc or otherwise.

The first party will only provide duly constructed space for the Patient Dietary services

conforming to all regulatory conditions and govt. regulations. The Electricity connection, water

connection for Patient Diet Kitchen services will be provided by AIIMS Bhopal and the necessary

expenditure for consumption of Electricity, and Water is in the scope of Bidder for operations of

kitchen including Ducting & Ventilation in the premises. The Bidder will deposit Electricity

Charges (as per Electricity Meter Reading) and Water Charges (as per Water Meter Reading) in

the name of “Director, AIIMS Bhopal” on monthly basis. The second party will insure to use safe

drinking water use for preparation of their meals preferably treated/UV water, and for this

purpose they will install UV Water Treatment Unit in the Patient Diet Kitchen Area on their own

cost. The security arrangement and cleanliness of the equipment, space of installation and other

associated area of the Patient Diet Kitchen will be the sole responsibility of the Patient Diet Service

Provider Bidder.

2.2 LAYOUT AND DESIGN OF FOOD ESTABLISHMENT PREMISES in the AIIMS Bhopal

As far as possible, the layout of the food establishment shall be such that food preparation /

manufacturing processes are not amenable to cross-contamination from other pre and post

manufacturing operations like goods receiving, pre-processing (viz. packaging, washing /

portioning of ready-to-eat food etc).

1) Floors, ceilings and walls must be maintained in a sound condition to minimize the

accumulation of dirt, condensation and growth of undesirable Micro Organism moulds. They

should be made of impervious material and should be smooth and easy to clean with no

flaking paint or plaster.

2) The floor of food processing / food service area shall have adequate and proper drainage

and shall be easy to clean and where necessary, disinfect. Floors shall be sloped


(Page 45 of 106)

appropriately to facilitate drainage and the drainage shall flow in a direction opposite to the

direction of food preparation / manufacturing process flow.

3) Adequate control measures should be in place to prevent insects and rodents from entering

the processing area from drains.

4) Windows, doors & all other openings to outside environment shall be well screened with

wire-mesh or insect proof screen as applicable to protect the premise from fly and other

insects / pests / animals & the doors be fitted with automatic closing springs. The mesh or

the screen should be of such type which can be easily removed for cleaning.

The Layout Drawing of AIIMS Bhopal Patient Diet Kitchen Area is enclosed at Annexure-XII

for general information, however the interested Bidder is advised to physically visit AIIMS Bhopal

Patient Diet Kitchen Area in earmarked location for their clear understanding and internal

assessment for preparation and participation against this e-Tender.

2.3 SUPERVISION & QUALITY CONTROL:- AIIMS Bhopal Authority will have unfettered

right to inspect the Patient Diet kitchen premises, process of cooking and catering, at any

time. Client will have overriding supervising power to give instructions and it must be

complied with.

3. LIABILITIES OF SERVICE PROVIDER

1. All required Raw Material, Utensils, Equipment, Appliances needed to be arranged by the

Bidder and deploy the required number of Manpower for handling and running of 24x7

Patient Diet Kitchen Services by Bidder at AIIMS Bhopal Hospital on their own cost.

It is advised to the Bidder to engage Qualified (i.e. should have Cooking/Catering

Services/Hotel Management Degree/Diploma/Certificates), Trained, young, smart and

well-mannered adult manpower with compliance of all applicable Labour Laws with

wearing proper approved colour uniform, ID Cards during discharging their services at

AIIMS Bhopal.

The Bidder should clearly understand, make their own assessment and analysis for workload

and prepare their bid with keeping in mind for engagement of required adequate Manpower

(i.e. Cooks/Kitchen Helpers/Serving Boys/Cleaning/Supervisory Staff), Raw Materials,

Utensils, Equipments, Appliances needed to be arranged for efficiently handling and running

of 24x7 Patient Diet Kitchen Services for providing of trouble free services for 960 Bedded

Hospital at AIIMS Bhopal. The cost of such manpower engagement, Raw Material, Utensils,

Equipments, Appliances and any other Govt. Taxes/Levy for running and handling of 24x7

Patient Diet Kitchen Services is borne by Supplier Bidder on their part, means AIIMS Bhopal

will not pay any money regarding any Manpower engaged by Bidder for providing of

Services to AIIMS Bhopal beyond the approved per Diet Prices against this e-Tender.


(Page 46 of 106)

2. Will issue I-card with signature of authorized AIIMS Bhopal Hospital official.

3. The service provider shall make available CV of the employees in hard copy and/or soft

copy giving out the details of all the employees deployed in AIIMS Bhopal.

4. The shift of the staff would be rotated periodically and a roaster would be maintained.

5. The staff would be changed with proper handing & taking over of kitchen equipment every

month / week as per roster to avoid possible contacts/collusion for better security

arrangement from operational point of view.

6. The Bidder shall pay its employees salary in to their respective bank account through ECS

(mandatory requirement). The ECS statement of monthly salary payment duly verified by

bank official would have to be submitted with bill for payment.

7. All liabilities such as Wages, ESIC, EPF, Bonus and other statutory requirements of staff will

be borne by Bidder. Bidder will submit the proof of PF & ESIC payments with ECS statement

for salary payment with the monthly bill.

8. The Bidder will be liable to arrange all required Equipment/Utensils/Required Raw

Materials/Garbage Disposal/LPG Gas in valid Commercial Type Cylinders in the AIIMS

Bhopal premises.

9. The Bidder will maintain highest level of hygiene during service delivery at AIIMS Bhopal as

per prevailing norms of Bhopal Municipal Corporation/Pollution Control Board/Any other

Statutory Organization like NGT etc. and make sure the availability of all required

Equipment’s/Garbage Disposal Bins/Insect killing Machines should be provided by him and

for this purpose AIIMS Bhopal will not pay any extra amount to any Bidder. It means that all

above required items cost is also included in the quoted rates of the Bidder.

8. The Bidder shall be responsible to provide trained manpower in Patient Diet kitchen services.

9. No person shall manufacture, store or expose for sale or permit the sale of any article of food

in any premises not effectively separated to the satisfaction of the licensing authority from

any privy, urinal, sullage, drain or place of storage of foul and waste matter.

10. Weekly, fortnightly and periodic monthly training of all the personnel deployed must be

organized as per training program and intimated to AIIMS Bhopal.

11. Working hours of deployed staff would normally be eight (8) hours. All quotes on Eight hour

duty roaster.


(Page 47 of 106)

12. During winter duty staff will be equipped with woolen over coats, boots, gloves, and

sweaters as per need.

13. During duty Hours all the Patient Diet Kitchen staff wear Cap, Mask, Gloves, and Aprons to

maintain utmost hygiene standers.

14. The service provider shall also provide female staff as per need of the services. The Bidder

shall bear all costs associated with the preparation and submission of bid and AIIMS Bhopal

will in no case be held responsible or liable for these costs, regardless of the conduct or

outcome of the bidding process.

15. The bidder must read the prescribed terms & conditions and accept the same to proceed

further to submit the bids.

16. After downloading / getting the e-Tender schedules, the Bidder should go through them carefully and then submit the documents as asked, otherwise, the bid will be rejected.

17. Bidder must unconditionally accept all terms and conditions stipulated in the

original/downloaded e-Tender document and submit/upload the entire signed and stamped document.

18. The bidder has to submit the e-Tender document online well in advance before the

prescribed time to avoid any delay or problem during the submission process.

19. All documents submitted should be self-attested with seal of the bidder.

20. In case the date of opening of e-Tenders is declared a holiday for unexpected reasons, the e-

Tenders shall be opened same time on the next working day.

21. All pages of the bid including all enclosures should be numbered (except printed

leaflets/catalogue) and must be duly filled in, signed and stamped by the bidder or his

authorized representative. Offers received without signature and seal on all pages are liable

to be rejected.


(Page 48 of 106)

4. DETAILS OF PATIENT DIET MENUS : Details of Patient Diet Menus is given in the Diet

Orders, all tenderer are advised to read carefully, understand clearly and make sure to be supply patient diet as per the parameters indicated on the same and will require to offer their rates for all the requested Diet Orders asked in this e-tender enquiry, so that in case of determining the overall Single L-1 Bidder Agency for engaging for this work will be clearly identified after comparing others participating bidders offered prices for Diet Orders.


(Page 49 of 106)

Patient Diet Orders

Details of Patient Diet as per following Menus required to be prepared and provided to Patient Admitted in the various Wards as per diet order communicated by Dietitian/Nursing Ward In-charge, AIIMS Bhopal This general or routine diet must be nutritionally adequate either to maintain adequate nutrition or to

improve the nutritional status. This general or full diet may be served to ambulatory patients who are not

under therapeutic diet. This diet should contain minimum number of rich foods and foods that require

longer time for digestion, since hospital patients are physically less active than average normal persons.

Patients who need adaptations or modifications in their diet, due to illness, accident or injury, may be

served a modified diet until they become ambulatory patients who can be served the general diet. The diets

are tabulated as below :-

Diet Order No. Description

A- 1 Adult Full Diet

A- 2 Child Full Diet ( 1- 3 Year)

A -3 Child Full Diet (4 - 9 Year)

A- 4 Child Full Diet ( 10 - 17 Year)

B - 1 Soft Diet (Children)

B - 2 Soft Diet (Adult)

B - 3 Clear Liquid Diet (Adult)

B - 4 Full Liquid Diet (Adult)

C - 1 Diet For Diabetes

C - 2 Diet For Heart Disease

C - 3 Diet For Acute & Chronic Renal Disease

C - 4 High Calorie High Protein Diet


(Page 50 of 106)

A) General Diets

All General diet plans are in accordance with RDA 2010 (Ref. : NIN, ICMR) .

Indicative menus for General diets are as follows :-

Recommended Dietary Allowances for Indians (Macronutrients and Minerals)

Group

Particulars

Body weight kg

Net Energy Kcal/d

Protein g/d Visible Fat

Calcium mg/d

Iron mg/d

Man

Sedentary work

60

2320

60

25

600

17 Moderate work 2730 30

Heavy work 3490 40

Woman

Sedentary work

55

1900

55

20

600

21 Moderate work 2230 25

Heavy work 2850 30

Pregnant woman +350 +23 30 1200 35

Lactation

+600 +19 30

1200

21 0-6 months

6-12 months +520 +13 30

Infants

0-6 months 5.4 92 Kcal/kg/d 1.16

g/kg/d –

500

46 ug/kg/day

6-12 months 8.4 80 Kcal/kg/d 1.69

g/kg/d 19 5

Children

1-3 years 12.9 1060 16.7 27

600

9

4-6 years 18 1350 20.1 25 13

7-9 years 25.1 1690 29.5 30 16

Boys 10-12 years 34.3 2190 39.9 35 800 21

Girls 10-12 years 35.0 2010 40.4 35 800 27

Boys 13-15 years 47.6 2750 54.3 45 800 32

Girls 13-15 years 46.6 2330 51.9 40 800 27

Boys 16-17 years 55.4 3020 61.5 50 800 28

Girls 16-17 years 52.1 2440 55.5 35 800 26


(Page 1 of 106)

Diet Order No. A - 1 : Preferred Weekly Sample Diets for General Full Diet [Adult]

Day Breakfast Lunch Evening

Snacks

Dinner

Sunday Mix Veg. Poha 150 gm

Seasonal Fruit – 80 gm

(Orange/Apple/Banana/

Papaya/ Watermelon)

Milk 150 ml

Rice 1 Cup – 150 gm,

Roti - 4 pc,

Dal – 100 gm,

Paneer with Veg Curry –

100 gm

Salad - 100gm

2 (100gm) - Idli

100gm -

Sambhar

Roti – 3 pc – 75 gm,


Dalma – 100 gm,

Salad - 100gm

Milk product – 1 Glass

(200 ml)

Monday Veg. Upma – 150 gm



Papaya/ Watermelon)

Milk 150 ml


Roti - 4 pc,

Chola – 100 gm,

Veg Curry 100 gm,

Salad – 1 Quarter Plate

Curd – 150 gm

Dhokla - 100gm



Moong Dal – 100 gm,

Seasonal Veg –

100gm

Salad - 100gm


(200 ml)

Tuesday Dalia (with Milk)– 200

gm



Papaya/ Watermelon)


Roti - 4 pc,

Dal – 100 gm,

Veg Curry- 150 gm,

Salad – 100 gm

Raita – 150 gm

Veg Sandwich -

100gm



Dal – 100 gm,

Veg Curry- 150 gm,

Salad - 100gm


(200 ml)

Wednesd

ay

Sprouts (Steam) – 100

- Poha - 100 gm


Milk 150 ml


Roti - 4 pc,

Dal – 100 gm,

Salad - 100gm

Green Veg - 150gm

Veg Daliya -

150gm



Dal – 100 gm,

Veg Curry- 150 gm,

Salad - 100gm


(200 ml)

Thursday Veg. Upma – 150 gm



Papaya/ Watermelon)

Milk 150 ml

Rice - 1 Cup /

Roti - 3 pc – 150 gm,

Dalma – 100 gm,

Veg Curry- 150 gm,

Seasonal Veg – 100 gm,

Raita – 150 gm

2 (100gm) - Idli

100gm -

Sambhar

Roti – 4 pc – 100 gm,


Veg. Curry – 150 gm,

Dal – 100 gm,

Salad - 100gm

Milk Product – 1 Glass (

200 ml)

Friday Mix Veg. Poha – 150

gm



Rice - 1 Cup,

Roti - 4 pc – 100 gm,

Dal – 100 gm,

Veg Curry- 150 gm,

Salad – 100 gm

Curd – 150 gm

Veg Daliya -

150gm



Rajmah – 100 gm

Seasonal Veg– 100

gm,

Salad - 100gm


(Page 2 of 106)

Papaya/ Watermelon)

Milk 150 ml

Milk Product – 1 Glass

( 200 ml)

Saturday Dalia (Mix Veg) – 200

gm



Papaya/ Watermelon)

Milk 150 ml

Rice - 1 Cup,

Roti - 4 pc – 100 gm,

Dal – 100 gm,

Veg Curry- 150 gm,

Salad - 100gm

Raita – 150 gm

Veg Upma -

150gm



Dal – 100 gm,

Seasonal veg– 100 gm,

Salad - 100gm

Milk Product – 1 Glass (

200 ml)

Note : -

The diet Menu is suggestive and may change as per the availability of the proposed items.

The concerned dietitian / medical officer would be the final authority to take appropriate

decision on the menu without compromising the quality.

1 Fruit serving thrice in a week instead of biscuits.

2. Individual patient changes to be amended as needed and as per instructions :- (a) Early

Morning, (b) Breakfast, (c) Mid Day Snacks, (d) Lunch, (e) Evening Snacks, (f) Dinner, (g)

Bedtime or any Special feeds.

3. Dal/Beans : Rajma/Chana/Moong/Masoor etc. (Change daily)

4. Early morning and with Evening Snacks: Tea with 4 Biscuits.

5. Mid Morning : Vegetable Soup/ Butter Milk. With Evening Snacks Fruits.

6. Bed Time : Milk 200ml. (Use Tonned /Skimmed Milk)


(Page 3 of 106)

Diet Order No. A - 2 : Preferred Weekly Sample Diets for Children [ for Age Group of One

Years to Three Years ]


Snacks

Dinner

Sunday Apple

and

Halwa – 100 gm + Milk 100

ml

Roti/Rice – 50 gm,

Dalma – [ Dal 15 gm Veg

50 gm

Or Khichadi Veg 50gm +

Potato 25 gm ],

Veg Fry – [ Veg 50 gm +]

50gm Curd

2 (100gm) - Idli

100gm -

Sambhar

Or

Custerd 100gm

Roti/Rice-50 gms,

Dal-15 gm,

Vegetable-50 gm/

Mashed Veg

(Spinich +

Tomoto+Beetroot

)

Potato – 25 gm,

Paneer – 30 gm

Monday Banana One

and

Upma – 100 gm + Milk 100

ml

Roti/Rice-50 gms,

Chawla/ Lobia-15 gm,

Vegetable-50 gm,

Potato – 25 gm,

Paneer – 30 gm

Dhokla - 100gm

Or

Ragi ki laapsi

100gm

Rice Khichdi [Veg

100 gm + Rice 25

gm + Dal],

Potato Bharta –

[Potato 50 gm ]

Tuesday Orange / Papaya One

(50gm)

and

2 (100gm) - Idli

100gm - Sambhar

Milk 100 ml


Dalma – [ Dal 15 gm +

Veg 50 gm + Potato 25

gm ],

Veg Potato Fry – [ Veg

50 gm + Potato 25gm] +

50gm Curd

Custard - 150gm

Or

Rice/Sago Kheer

100gm

Roti/Rice – 50

gm,

Dal – 15 gm,

Seasonal

Vegetable 50gm

Soyabean badi –

20 gm

Wednesday Banana One and

Halwa - 100gm

Milk 100 ml

Rice Khichdi [Veg 100

gm + Rice 25 gm],

Potato Bharta – [Potato

50 gm ] + 50gm Curd

Upma – 100 gm

Or

Cutlet 100gm

Roti/Rice-50 gms,

Dal-15 gm,

Vegetable-50 gm,

Potato – 25 gm,

Paneer – 30 gm

Thursday 2 (100gm) - Idli

100gm - Sambhar

Or

Poha - 100gm

Milk 100 ml




gm ],

Veg Fry – [ 100 gm ] +

50gm Curd

Simei Kheer -

100gm

Or

Paneer Tikki

Roti/Rice-50 gms,

Chhola -15 gm,

Vegetable-50 gm,

Potato – 25 gm,

Friday Orange One and Roti/Rice-50 gms,

Dal-15 gm,

Halwa – 100 gm Roti/Rice-50 gms,

Rajma-15 gm,


(Page 4 of 106)

Custard - 100gm

Milk 100 ml

Vegetable-50 gm,

Potato – 25 gm,

Paneer – 30 gm

Or

Namkeen Daliya

100gm

Vegetable-50 gm,

Potato – 25 gm,

Paneer – 30 gm

Saturday Banana One and Poha –

100 gm + 100ml Milk


Dal – 15 gm,

Soyabean – 20 gm

Kheer - 100gm

Or

Vegetable Tikki

Rice Khichdi [Veg

100 gm + Rice 25

gm],

Potato Bharta –

[Potato 50 gm ]

Note : - The diet Menu is suggestive and may change as per the availability of the proposed items. The

concerned dietitian / medical officer would be the final authority to take appropriate decision on the menu

without compromising the quality.


2. Individual patient changes to be amended as needed and as per instructions :- (a) Early Morning, (b)

Breakfast, (c) Mid Day Snacks, (d) Lunch, (e) Evening Snacks, (f) Dinner, (g) Bedtime or any Special

feeds.


4. Early morning and with Evening Snacks: Milk with 4 Biscuits.

5. Mid Morning : Fruit Shake/ Vegetable Soup/ Butter Milk, with Evening Snacks Fruits.

6. Bed Time : Milk 200ml. (Use Full Cream Milk)

7. Attending mother of the child below six months would be provided with normal adult diet if the child is

dependent upon mother’s milk.

8. If child cannot chew, the same items he appropriately processed to make them palatable.


(Page 5 of 106)

Diet Order No. A - 3 : Preferred Weekly Sample Diets for Children [ for Age Group of Four

Years to Nine Years ]

Day Breakfast Lunch Evening Snacks Dinner

Sunday Apple one and

Stuff Pratha – 2pc -

100 gm

+ 150ml Milk




gm ],


50 gm + Potato 25gm]

+ 50gm Curd

2 (100gm) - Idli

100gm - Sambhar

Roti/Rice-60 gms,

Dal-15 gm,

Vegetable-50 gm,

Potato – 25 gm,

Paneer – 30 gm

Monday Apple One and

Upma – 100 gm

+ 150ml Milk

Roti/Rice-60 gms,

Dal-15 gm,

Vegetable-50 gm,

Potato – 25 gm,

Paneer – 30 gm

Dhokla - 100gm Rice Khichdi [Veg 100

gm + Rice 30 gm],


50 gm ]

Tuesday Orange One and

2 (100gm) - Idli

100gm - Sambhar

+ 150ml Milk




gm ],


50 gm + Potato 25gm]

+ 50gm Curd

Custard - 150gm

Or

Paneer Tikki


Dal – 15 gm,

Soyabean Tofu – 30 gm

Wednesday Banana One and

Halwa- 100gm,

150 ml Milk


gm + Rice 30 gm],


50 gm ] + 50gm Curd

Veg Tikki– 100 gm Roti/Rice-60 gms, Dal-

15 gm, Vegetable-50

gm,

Potato/Kaddu – 25 gm,

Paneer – 30 gm

Thursday Namkeen Daliya

150gm

+ 150ml Milk




gm ],

Veg Fry – [ 100 gm ] +

50gm Curd

Cutlet- 100gm Roti/Rice-60 gms,

Dal-15 gm,

Vegetable-50 gm,

Sweet Potato/Potato–25

gm,

Paneer –30 gm


(Page 6 of 106)


Friday Orange One

and

Stuff Pratha - 100gm

150 ml Milk

Roti/Rice-60 gms,

Dal-15 gm,

Vegetable-50 gm,

Radish - 50gm

Paneer Tikki – 100

gm

Roti/Rice-60 gms,

Dal-15 gm,

Vegetable-50 gm,

Arvi – 25 gm,

Sweet Potato – 30 gm

Saturday Banana One

and

Poha – 100 gm +

150ml Milk


Dal – 15 gm,

Seaosonal Veg - 50gm

Soyabean – 30 gm

Kheer

Pumpkin/Bottle

Gourd - 100gm


gm + Rice 30 gm],

Seasonal Veg – [Potato

50 gm ]

Note : - The diet Menu is suggestive and may change as per the availability of the

proposed items. The concerned dietitian / medical officer would be the final authority to

take appropriate decision on the menu without compromising the quality.


2. Individual patient changes to be amended as needed and as per instructions :- (a)

Early Morning, (b) Breakfast, (c) Mid Day Snacks, (d) Lunch, (e) Evening Snacks, (f)

Dinner, (g) Bedtime or any Special feeds.


4. Early morning and with Evening Snacks: Milk with 4 Biscuits.

5. Mid Morning : Fruit Shake/ Vegetable Soup/ Butter Milk, with Evening Snacks Fruits.

6. Bed Time : Milk 200ml. (Use Full Cream Milk)


(Page 7 of 106)

Diet Order No A - 4 : Preferred Weekly Sample General Full Diet Menu for

Children ( Ten years to Seventeen years)


Sunday Mix Veg. Poha 150 gm,



Papaya/ Watermelon),

Milk - 200 ml

Rice – 150 gm,

Roti - 75 pc,

Dal – 150 gm,

Paneer – 50 gm

Salad - 100gm

2 (100gm) - Idli

100gm - Sambhar

Roti – 75 gm,

Rice– 150 gm,

Dalma – 150 gm,

Green Veg - 150gm


(250 ml)

Monday Veg. Pratha – 150 gm



Papaya/ Watermelon)

Milk - 200 ml

Rice – 150 gm,

Roti - 75gm,

Dal – 150 gm,

Veg Curry - 100 gm,


Curd/ Kheer – 200 gm

Dhokla - 100gm

Roti –75 gm,

Rice – 150 gm,

Cholle – 150 gm,

Seasonal Veg – 150

gm


(250 ml)

Tuesday Dalia –150 gm



Papaya/ Watermelon)

Milk - 200 ml

Rice – 150 gm,

Roti - 75 gm,

Dal – 150 gm,

Veg Curry- 150 gm,

Veg Bharta – 100 gm

Salad – 100 gm

Raita – 150 gm

Veg Sandwich -

100gm

Roti – 75 gm,

Rice – 150 gm,

Dal – 150 gm,

Veg Curry- 150 gm,


(250 ml)

Wednesday Sprouts (Steam) – 50gm

+ Poha - 100 gm


Milk - 200 ml

Rice– 150 gm,

Roti - 75 gm ,

Dal – 150 gm,

Seasonal Veg - 150gm

Salad - 100gm

Veg Tikki - 150gm Roti – 75 gm,

Rice– 150 gm,

Dal – 150 gm,

Veg Curry - 150 gm,


(250 ml)

Thursday Cutlet – 150 gm



Papaya/ Watermelon)

Milk - 200 ml

Rice - 150gm

Roti - 75 gm,

Dalma – 150 gm,

Veg Curry- 150 gm,

Seasonal Veg Bharta –

150 gm,

Raita – 150 gm

Custard : 150gm Roti – 75 gm,

Rice– 150 gm,


Dal – 150 gm,


( 250 ml)

Friday Mix Veg. Poha – 150 gm



Papaya/ Watermelon)

Milk - 200 ml

Rice - 150gm,

Roti - 75 gm,

Dal – 150 gm,

Veg Curry- 150 gm,

Salad – 100 gm

Curd/ Kadi – 150 gm

Paneer Tikki -

150gm

Roti – 75 gm,

Rice – 150 gm,

Rajma – 150 gm

Seasonal Veg– 150

gm,


( 250 ml)


(Page 8 of 106)



gm



Papaya/ Watermelon)

Milk - 200 ml

Rice - 150 gm,

Roti - 75 gm,

Dal – 150 gm,

Veg Curry- 150 gm,

Salad - 100gm

Raita – 150 gm

Cutlet - 150 gm Roti – 75 gm,

Rice– 150 gm,

Dal – 150 gm,



( 250 ml)

Note : -











6. Bed Time : Milk 200ml. (Full Cream Milk)

Diet Order No A - 5 : Soft Diet

This diet is intermediate between a full liquid and light diet. It should be served to patients

who are convalescing from surgery, gastro-intestinal disturbances and acute infections. This

diet can be nutritionally adequate when planned on the basis of a normal diet. The food

should be soft in texture and consistency, easy to chew and contain low roughage. The diet

would be made of simple, easily digestible foods and should contain no harsh fibre and no

rich or highly flavored foods. It should be a high calorie-high protein diet. A slight

modification of this diet may be mechanically softened or dental soft diet which requires little

or no chewing.


(Page 9 of 106)

Diet Order No. B - 1 : Preferred Weekly Sample Semi Solid Diet Menu for Children.


Sunday Daliya – 100 gm

Milk 150 ml

Khichdi [Rice-100 g, + Dal

150 gm), Soft cook Veg

(Mixed Veg -100 gm) +

Kheer-150 gm

2 (100gm) - Idli

100gm - Sambhar


Dal – 15 gm,

Vegitable-50 gm,

Potato-25 gm,

Paneer-25 gm

Monday Suji Halwa –

100 gm

Milk 150 ml




Kheer-150 gm

Kheer - 100gm Roti/Rice – 100 gm,

Dalma – 150 gm /

Soft cook Veg -

250gm Kheer/Milk-

250 ml

Tuesday Upma – 100 gm

Milk 150 ml




Kheer-150 gm

Custard - 150gm Roti/Rice – 100 gm,

Dalma – 150 gm /

Soft cook Veg -

250gm Kheer/Milk-

250 ml

Wednesday Semia – 100 gm

Milk 150 ml

Daliya [Daliya-100 g, +

Dal 150 gm), Soft cook

Veg (Mixed Veg -100

gm) + Kheer-150 gm

Upma – 100 gm Roti/Rice – 100 gm,

Dalma – 150 gm /

Soft cook Veg -

250gm Kheer/Milk-

250 ml

Thursday Veg. Daliya -

100 gm

Milk 150 ml




Kheer-150 gm

Simei Kheer /

Mashed Potato -

100gm


Dalma – 150 gm /

Soft cook Veg -

250gm Kheer/Milk-

250 ml

Friday Custard-100 gm

Milk 150 ml




Kheer-150 gm

Sheera / Pudding-

100 gm


Dalma – 150 gm /

Soft cook Veg -

250gm Kheer/Milk-

250 ml

Saturday Upma -100 gm

Milk 150 ml




Kheer-150 gm

Kheer - 100gm Roti/Rice – 100 gm,

Dalma – 150 gm /

Soft cook Veg -

250gm Kheer/Milk-

250 ml

Note : - The diet Menu is suggestive and may change as per the availability of the proposed items.




2.Individual patient changes to be amended as needed and as per instructions :- (a) Early


(Page 10 of 106)



3. Dal/Beans : Change daily.


5. Mid Morning : Vegetable Soup/ Butter Milk/ Lassi/ Fruit Juice.

6. Bed Time : Milk 200ml. (Full Cream Milk)


(Page 11 of 106)

Diet Order No. B - 2 : Preferred Weekly Sample Semi Solid Diet Menu (Adult)


Sunday Veg Daliya – 150

gm

Milk 200 ml

Khichdi [Rice-150 g, +

Dal 150 gm),

Soft cook Veg (Mixed

Veg -150 gm) +

Kheer- 200 gm

3 (100gm) - Idli

150gm - Sambhar

Roti/Rice – 150

gm,

Dal – 30 gm,

Vegitable- 100 gm,

Potato- 50 gm,

Paneer-25 gm

Monday Suji Halwa – 150

gm

Milk - 200 ml


Dal 150 gm),


Veg -150 gm) +

Kheer-150 gm

Kheer Rice/Sago -

150gm

Roti/Rice – 150

gm,

Dalma – 150 gm /

Soft cook Veg -

250gm

Kheer/Milk-250 ml

Tuesday Veg Upma – 150

gm

Milk 200 ml


Dal 150 gm),


Veg -150 gm) + Kheer-

150 gm

Custard - 150gm

Fruits 50gm

Roti/Rice – 150

gm,

Dalma – 150 gm /

Soft cook Veg -

250gm Kheer/Milk-

250 ml

Wednesday Semia Kheer – 150

gm

Milk - 200 ml


Dal 150 gm),


Veg -150 gm) +

Kheer-150 gm

Upma – 150 gm Roti/Rice – 150

gm,

Dalma – 150 gm /

Soft cook Veg -

250gm Kheer/Milk-

250 ml

Thursday Daliya -150 gm with

Milk 200ml


Dal 150 gm),


Veg -150 gm) +

Kheer-150 gm

Simei Kheer /

Mashed Potato

Tikki- 150gm

Roti/Rice – 150

gm,

Dalma – 150 gm /

Soft cook Veg -

250gm Kheer/Milk-

250 ml

Friday Custard/Oats -150

gm with Milk 200ml


Dal 150 gm),


Veg -150 gm) +

Kheer-150 gm

Halwa / Pudding-

150 gm

Roti/Rice – 150

gm,

Dalma – 150 gm /

Soft cook Veg -

250gm Kheer/Milk-

250 ml

Saturday Upma -150 gm

Milk 200 ml


Dal 150 gm),


Veg -150 gm) +

Kheer - 150gm Roti/Rice – 150

gm,

Dalma – 150 gm /

Soft cook Veg -


(Page 12 of 106)


Kheer-150 gm 250gm Kheer/Milk-

250 ml

Note : - The diet Menu is suggestive and may change as per the availability of the proposed

items. The concerned dietitian / medical officer would be the final authority to take

appropriate decision on the menu without compromising the quality.


2.Individual patient changes to be amended as needed and as per instructions :- (a) Early



3. Dal/Beans : Change daily.

4. Early morning and with Evening Snacks: Tea with 4 Biscuits, mashed Potato with

eveing snacks.

5. Mid Morning : Vegetable Soup/ Butter Milk/ Lassi/ Fruit Juice.

6. BedTime : Milk 200ml. (Tonned Milk)

Liquid Diet-Clear / Full Liquid Diet

Clear Liquid Diet is for patients in the pre or post-operative stage for one or two days.

This diet should be completely free of any solids even those found in the milk. Only

clear liquids such as tea or coffee without cream or milk, clear soup etc. should be

given. This diet is nutritionally inadequate but to be used for a very short period of

time. Full liquid diet should be given for all acute conditions before diagnosis


(Page 13 of 106)

Diet Order No. B - 3: Clear Liquid Diet

Early Morning 6am Coconut Water 150-300 ml

Breakfast 8am Veg Soup (Double Strain) - 300 ml

Mid-Morning [ 10: 00 AM ] Fruit Juice - 300 ml

Lunch [ 12 : 00 PM ] Tomato Soup - 300 ml

2 : 00 PM Dal Soup, 300 ml

Evening Tea [ 4:00 PM ] Vegetable Soup, 300 ml

6 : 00 PM Rice Water / Sago Water, 300ml

Dinner [ 8:00 PM ] Lemon Water, 300 ml

Bed Time [ 10:00 PM ] Whey Water 300 ml

Note : 1. No milk in clear liquid Diet.

2. Coconut water, Fruit Juice without pulp, Vegetable soup can be given in Clear liquid diet.

3. Fruit juices, lemon juice, coconut water depending upon potassium level in case of Renal

patients.

4. Fruit juices should be strictly avoided, lemon juice, coconut water depending upon Blood

Glucose level in case of Diabetic patients.

5. The concerned dietitian / medical officer would be the final authority to take appropriate

decision on the food item without compromising the quality.

Liquid diet is suitable for the conditions such as:-

[ 1 ] Head Injuries

[ 2 ] Gastrostomy Cases

[ 3 ] Paralytic Syndrome and other conditions, where patients are unable to swallow

[ 4 ] First 24-48 Hrs in Cardiovascular Disorders

[ 5 ] Post Operative Cases

[ 6 ] Severe Burns etc.


(Page 14 of 106)

Diet Order No. B- 4 : Full Liquid Diet

Early Morning 6am Milk 150-300 ml

Breakfast 8am Papaya/Chikku Shake-300 ml

Mid-Morning [ 10: 00 AM ] Sattu Feed (300 ml)

Milk – 150 ml

Sattu – 30 gm

Sugar – 5 gm to 7 gm

Lunch [ 12 : 00 PM ] Churn Diet – 300 ml (Grinded Roti + Seasonal Vegetable + Rice +

Dal + Curd/Paneer + Oil [ 5 ml] rich in MUFA & PUFA )

2 : 00 PM Sattu Feed/ Puree Feed, 300 ml

Evening Tea [ 4:00 PM ] Milk with / without Sugar/Fruit Juice, 300 ml

6 : 00 PM Sattu Feed, 300ml

Dinner [ 8:00 PM ] Churn Diet – 300 ml (Grinded Roti + Seasonal Vegetable + Rice +

Dal + Curd/Paneer + Oil [ 5 ml] rich in MUFA & PUFA )

Bed Time [ 10:00 PM ] Barley Water [ 15 gm Barley + 150 ml Milk ] Vol 300 ml

Note: The diet menu is suggestive and may be changed on the recommendation of the dietitian /

medical officer.

Fruit juices & fresh fruit milk shake - Banana/chikoo/mango/lemon juice/coconut water depending

upon potassium level in case of Renal Patient.

Fruit juices & fresh fruit shake - Banana/chikoo/mango should be strictly avoided, lemon juice,

coconut water depending upon Blood glucose level in case of Diabetic patients.

In case of 1-2 hourly feeding and overnight feed , 12-24 feed/day. Provide above mention or The

concerned dietitian / medical officer would be the final authority to take appropriate decision on the

menu without compromising the quality.


(Page 15 of 106)

Diet by Calorie Norm for patients suffering from Diabetes : Food can be allowed liberally:

Green leafy Vegetables, Vegetable salads without Oil dressings, Lime, Lemonade, Clear soups.

Diet Order No. C-1 : Preferred Weekly Sample Diet Menu for Diabetes Mellitus


Snacks

Dinner

Sunday Sprouts (Steam) –

200 gm (Mix with

Seasonal Veg Salad +

Seasonal Fruit – 150

gm)

Rice 1 Cup – 150 gm or

Roti - 3 pc,

Dal – 100 gm,

Paneer – 50 gm

Salad - 100gm

2 (100gm) -

Idli

100gm -

Sambhar

Rotti – 2 pc – 100 gm,

Dalma – 100 gm,

Salad - 100gm

Milk & Milk product – 1

Glass (200 ml)

Monday Veg Upma – 200 gm

(Veg - 100 gm + Suji

30gm)


gm (Apple)


Roti - 3 pc,

Mix Dal – 100 gm,

Veg Curry 100 gm,


Dhokla -

100gm


Dal – 100 gm,

Seasonal Veg – 100

gm

Salad - 100gm


Glass (200 ml)

Tuesday Dalia (Mix Veg) –

200 gm


gm (Papaya)

Khichdi 1 Cup – 150 gm

or Roti - 3 pc,

Veg Curry- 150 gm,

Karela Bharta – 100 gm

Salad – 100 gm

Veg. Upma -

150gm

Roti - 2 pc – 100 gm,

Dal – 100 gm,

Veg Curry- 150 gm,

Salad - 100gm


Glass (200 ml)

Wednes

day

Sprouts (Steam) – 200

gm (Mix with Seasonal

Veg Salad + Seasonal

Fruit – 150 gm)


Roti - 3 pc,

Dal – 100 gm,

Salad - 100gm

Egg Curry (2 Egg) or

Paneer – 60 gm

Veg Daliya -

150gm

Roti - 2 pc – 100 gm,

Dal – 100 gm,

Veg Curry- 150 gm,

Salad - 100gm


Glass (200 ml)

Thursda

y

Veg Upma – 200 gm

(Veg - 100 gm)


gm (Guava)

Rice - 1 Cup /

Roti - 3 pc – 150 gm,

Dalma – 100 gm,

Veg Curry- 150 gm,


100 gm,

Curd – 80 gm

2 (100gm) -

Idli

100gm -

Sambhar

Roti – 2 pc – 100 gm,


Dal – 100 gm,

Salad - 100gm

Milk & Milk Product – 1

Glass ( 200 ml)

Friday Sprouts (Steam) –

200 gm (Mix with

Seasonal Veg Salad +


gm)

Rice - 1 Cup /

Roti - 3 pc – 150 gm,

Dal – 100 gm,

Veg Curry- 150 gm,

Salad – 100 gm

Veg Daliya -

150gm

Roti – 2 pc – 100 gm,

Rajmah – 100 gm

Seasonal Veg– 100 gm,

Salad - 100gm


Glass ( 200 ml)


(Page 16 of 106)


Snacks

Dinner

Saturday Poha – 100 gm

(Mix with Seasonal

Veg – 100 gm)


gm (Pineapple)

Khichdi (Mix Veg)- 1

Cup /

Roti - 3 pc – 150 gm,

Veg Curry- 150 gm,

Salad - 100gm

Raita – 50 gm

Veg Upma -

150gm

Roti - 2 pc – 100 gm,

Mix Dal – 100 gm,


Salad - 100gm


Glass ( 200 ml)

Note : -




Note:-

1. Roasted Bengal gram and fenugreek seeds can be included in the diet as these have been shown to have a hypoglyceamic effect.

2. One portion of fruit providing 10 gm Carbohydrate can be determined from the fruit exchange list.

3. Black Coffee or Tea without Milk or with Milk from the day’s allowance. 4. Chutneys and pickles without Oil, Pepper [ Golamaricha] and Cumin [ Zeera ] water,

Jamun [ Jamu Koli ], Phalse, rasbbery. Food to be avoided:-

1. Soft drinks, all beverages not listed above 2. Alcohol and Wines 3. Fried Foods, Sugar, Honey, Jaggery, Jams, Sweets, Cakes, Pastries. Note:- Potatoes, Colocasia [Arvi], Yam , Mangoes, Banana are to be avoided but may be

consumed as food alternatives, strictly in accordance to the food Exchange list.

Other Instructions : 1 Fruit serving thrice in a week instead of biscuits.





4. Early morning and with Evening Snacks: Tea with 2 Biscuits (without sugar).

5. Mid Morning : Vegetable Soup/ Butter Milk. With Evening Snacks 1 Fruit.

6. BedTime : Milk 200ml. (Use Tonned /Skimmed Milk)

Acute myocardial infraction or cardiac failure : Salient features: Low cholesterol, low fat

(unsaturated), sodium restricted, low calories and frequent liquid feeds, Low & Modified Fat Diet for

Atherosclerotic Conditions :-


(Page 17 of 106)

Diet Order No C - 2 : Preferred Weekly Sample Diet Menu for Patients of Heart Disease


Sunday Poha - 150gm

Milk 200ml

Rice 1Cup-150gm or

Roti-3 pc,

Dal – 25 gm-25gm

Veg (Mixed)- 150 gm-

Seasonal Vegetable, Egg-2

pc Or Paneer-30 gm

exchange

2 (100gm) - Idli

100gm - Sambhar


Mix Dal - 100gm

Seasonal Vegetable

Curry– 100 gm,

Salad - 100gm


Glass (200 ml)

Monday Veg Upma -

150gm

and

Milk 200ml


Roti - 3 pc,

Dal – 25 gm-25gm

Veg (Mixed)-150 gm-

Seasonal Vegetable,

Seasonal Fruits-

Apple/Orange/Banana-One

Medium Size

Dhokla - 100gm Rotti – 2 pc – 100 gm,

Dal

Mixed Vegetable Curry–

100 gm,

Salad - 100gm


Glass (200 ml)

Tuesday Sprouts

(Steam) – 100

- 150 gm

Milk 200ml


Roti - 3 pc,

Dal – 25 gm-25gm

Veg (Mixed)-150 gm-

Seasonal Vegetable

Seasonal Fruits-


Medium Size

Veg Sandwich -

100gm

Roti - 2 pc – 100 gm,

Dal – 100 gm,

Veg Curry- 150 gm,

Salad - 100gm


Glass (200 ml)

Wednesday Daliya 150-

200gm

Milk 200ml


Roti - 3 pc,

Dal – 25 gm-25gm

Veg (Mixed)-150 gm-

Seasonal Vegetable, Egg-2

pc Or

Paneer – 30 gm exchange

Veg Daliya - 150gm Roti - 2 pc – 100 gm,

Dal – 100 gm,

Veg Curry- 150 gm,

Salad - 100gm


Glass (200 ml)

Thursday Poha-150 gm,

Milk 200ml


Roti - 3 pc,

Dal – 25 gm-25gm

Veg (Mixed)-150 gm-

Seasonal Vegetable,

Seasonal Fruits-


Medium Size

2 (100gm) - Idli

100gm - Sambhar

Roti – 2 pc – 100 gm,


Dal – 100 gm,

Salad - 100gm


Glass ( 200 ml)

Friday Upma - 150gm

Milk 200ml

Roti - 3 pc,

Dal – 25 gm-25gm

Veg (Mixed)-150 gm-

Seasonal Vegetable,

Egg-2 pc Or Paneer – 30 gm

exchange

Veg Daliya - 150gm Roti – 2 pc – 100 gm,


Dal – 100 gm,

Salad - 100gm


Glass ( 200 ml)

Saturday Idli 3 pc Rice 1 Cup – 150 gm Veg Upma - 150gm Roti – 2 pc – 100 gm,


(Page 18 of 106)


Medium Size,

Sambar and

Milk 200ml

or Roti - 3 pc,

Dal – 25 gm-25gm

Veg (Mixed)-150 gm-

Seasonal Vegetable,

Seasonal Fruits-


Medium Size


Dal – 100 gm,

Salad - 100gm


Glass ( 200 ml)

Note : -




Note :- Avoid

1. Whole milk, cream, ice cream and other preparations made out of whole milk

2. Butter, Ghee, Hydrogenated Fat, Coconut Oil, Palm Oil, Egg yolk, Processed Chees

3. Sweets of all kinds, cakes, pastries

4. Dry nuts like almonds, walnut, ground nut coconut

5. Fried foods

6. Cocoa and chocolate based drinks

7. All aerated waters

High Sodium foods – To be avoided if the person has hypertension and oedema

1. Bread, Biscuits, Eggs, Cakes, Pastries

2. Canned Vegetables, Soups and Fruits

3. Salted Cheese etc.

4. Salted Nuts, Peanut Butter, Salted Pickles, Samosa etc.

5. Any other food in the preparation of which baking powder has been used

Note:

1. Green leafy vegetables have high sodium content and therefore should be consumed

after boiling the vegetable and discarding the water.

2. Salt and foods in which salt or baking powder has been added are to be avoided.

3. serving Fruit thrice in a week instead of biscuits.





6. Early morning and with Evening Snacks: Tea with 2 Biscuits (without sugar).

7. Mid Morning : Vegetable Soup/ Butter Milk. With Evening Snacks 1 Fruit.



(Page 19 of 106)

Diet for in Acute & Chronic Renal Disease

1. Provision of low protein, low sodium and low potassium diet 2. The protein given should be of good quality to minimize workload of kidneys 3. Adequate calories to prevent utilization of protein for energy.

Diet Order No. C - 3 : Preferred Weekly Sample Diet Menu for Chronic Renal Failure [ CRF] /

Chronic Kidney Disease [CKD] Patients.


Sunday Porridge (Sagoo) Raw-

100 gm,

Milk-100 ml,

Sugar-30 gm to taste


Dal – 1 Cup (15 gm),

Sabji (Seasonable

Vegetable except Green

Leafy Vegetable,

Potato,

Paneer 20gm Or Egg

white of One egg

2 (100gm) - Idli

100gm - Sambhar

Rice/Rotti – 2 pc

– 100 gm,

Sabji – 150 gm,

Porridge/ Cereals

(Kheer) – 50 gm,

Milk – 100 ml,

Sugar – 30 gm

Monday Sagoo Khichdi -100 gm,

Milk-100 ml,

Sugar – 30 gm to taste



Sabji (Seasonable Vegetable except Green Leafy Vegetable,

Potato

Daliya - 150gm Rice/Roti – 2 pc – 100 gm,

Sabji – 150 gm,

Porridge/ Cereals (Kheer) – 50 gm,

Milk – 100 ml,

Sugar – 30 gm

Tuesday Upma -100 gm,

Milk-100 ml,




Sabji (Seasonable


Leafy Vegetable,

Potato

Paneer 20gm Or Egg

white of One egg

Mashed Potato Tikki -

150gm

Rice/Roti – 2 pc –

100 gm,

Sabji – 150 gm,

Porridge/ Cereals

(Kheer) – 50 gm,

Milk – 100 ml,

Sugar – 30 gm

Wednesday Poha -100 gm,

Milk-100 ml,





Potato

2 (100gm) - Idli

100gm - Sambhar

Rice/Rotti – 2 pc – 100 gm,

Sabji – 150 gm,


Milk – 100 ml,

Sugar – 30 gm

Thursday Daliya -100 gm,

Milk-100 ml,




Sabji (Seasonable

Upma - 100gm Rice/Rotti – 2 pc

– 100 gm,

Sabji – 150 gm,


(Page 20 of 106)



Leafy Vegetable,

Potato

Paneer 20gm Or Egg

white of One egg

Porridge/ Cereals

(Kheer) – 50 gm,

Milk – 100 ml,

Sugar – 30 gm

Friday Paratha – 2 Pcs,

Curd-100 ml,





Potato

Sago Khichadi - 100gm Rice/Rotti – 2 pc – 100 gm,

Sabji – 150 gm,


Milk – 100 ml,

Sugar – 30 gm

Saturday Upma -100 gm,

Milk-100 ml,




Sabji (Seasonable


Leafy Vegetable,

Potato

Paneer 20gm Or Egg

white of One egg

Moong Dal Chila – 2 Pcs Rice/Roti – 2 pc –

100 gm,

Sabji – 150 gm,

Porridge/ Cereals

(Kheer) – 50 gm,

Milk – 100 ml,

Sugar – 30 gm

Note:- The diet Menu is suggestive and may change as per the availability of the proposed items. The

concerned dietitian / medical officer would be the final authority to take appropriate decision on the

menu without compromising the quality.

Note (Avoid) :-

1. Extra milk or milk products,

2. Extra egg.

3. Pulses, extra cereals, legumes, peas, beans,

4. Dry Fruits, peanut, coconut, cashew nuts & other nuts,

5. Cakes, pastries, jam, jellies,

6. Squash, Lemon, Fruit, Juices

Vegetables which are rich in protein, sodium and potassium such as dried peas, spinach etc.

Other Instructions :-

1. Sugar can be increased as the diet aims at providing enough calories,

2. Use of Salt during cooking is to be avoided,

3. All green leafy vegetables and potato should be boiled and water is to be discarded.

4. Advisable fruits : Papaya, Apple, Pear, Guava, Pineapple depending upon potassium

levels.

5. Green vegetables have high sodium and Potassium content and therefore should be consumed

after boiling the vegetable and discarding the water.


(Page 21 of 106)


6. Thrice a week Egg with Breakfast or evening snacks for vegetarians instead of eggs 25gm low fat

paneer.

7. Salt and foods in which salt or baking powder has been added are to be avoided.

8. Individual patient changes to be amended as needed and as per instructions :- (a) Early Morning,

(b) Breakfast, (c) Mid Day Snacks, (d) Lunch, (e) Evening Snacks, (f) Dinner, (g) Bedtime or any

Special feeds.

9. Early Morning and with Evening Snacks: Tea with puffed rice/ roasted makhana.

10. Mid Morning : Butter Milk. With Evening Snacks 1 Fruit.


If the Patient Acute or Chronic kidney disease with diabetes than avoid : Sugar, Honey,

Jaggery, Jams, Sweets, Cakes, Pastries.


(Page 22 of 106)

High Protein High Calorie Diet

This type of diet is suitable for

[ 1 ] Tuberculosis

[ 2 ] Chronic Fevers and Infections

[ 3 ] Post Surgical Cases and

[ 4 ] Burns

Diet Order No. C - 4: Preferred Weekly Sample Diet Menu in High Protein High Calorie Diet


Sunday Mix Veg. Poha 150 gm



Papaya/ Watermelon)

+ 2 Boiled Egg and 200

ml Milk


Roti - 4 pc,

Dal – 100 gm,

Paneer – 60 gm,

Salad - 100gm

2 (100gm) - Idli

100gm -

Sambhar


Rice 1 Cup – 100

gm,

Dalma – 100 gm,

Salad - 100gm

Milk product – 1

Glass (240 ml)

2 Egg curry

Monday Veg. Upma – 150 gm



Papaya/ Watermelon)


ml Milk


Roti - 4 pc,

Dal – 100 gm,

Veg Curry 100 gm,


Curd – 150 gm

Dhokla - 100gm


Rice 1 Cup – 100

gm,

Cholle – 100 gm,

2 Egg curry

Seasonal Veg –

100 gm

Salad - 100gm

Milk product – 1

Glass (240 ml)

Tuesday Dalia (with Milk)– 200

gm



Papaya/ Watermelon)


ml Milk


Roti - 4 pc,

Dal – 100 gm,

Veg Curry- 150 gm,

Salad – 100 gm

Raita – 150 gm

Veg Sandwich -

100gm


Rice 1 Cup – 100

gm,

Dal – 100 gm,

2 Egg Curry

Salad - 100gm

Milk product – 1

Glass (240 ml)

Wednesday Sprouts (Steam) – 100 -

Poha - 100 gm



ml Milk


Roti - 4 pc,

Dal – 100 gm,

Salad - 100gm

Egg Curry (2 Egg) or

Paneer – 60 gm

Veg Daliya -

150gm


Rice 1 Cup – 100

gm,

Dal – 100 gm,

Egg Curry- 150 gm,

Seasonal Green

Veg - 100gm

Salad - 100gm

Milk product – 1


(Page 23 of 106)


Glass (240 ml)

Thursday Veg. Upma – 150 gm



Papaya/ Watermelon)


ml Milk

Rice - 1 Cup /

Roti - 3 pc – 150 gm,

Dalma – 100 gm,

Veg Curry- 150 gm,


100 gm,

Raita – 150 gm

2 (100gm) - Idli

100gm -

Sambhar

Roti – 4 pc – 100

gm, Rice 1 Cup –

100 gm,

2 Egg. Curry

Green Veg – 150

gm,

Dal – 100 gm,

Salad - 100gm

Milk Product – 1

Glass ( 240 ml)

Friday Stuffed Paratha – 2 Pcs



Papaya/ Watermelon)


ml Milk

Rice - 1 Cup,

Roti - 4 pc – 100 gm,

Dal – 100 gm,

Veg Curry- 150 gm,

Salad – 100 gm

Curd – 150 gm

Veg Daliya -

150gm


Rice 1 Cup – 100

gm,

Rajmah – 100 gm

2 Egg Curry

Seasonal Veg– 100

gm,

Salad - 100gm

Milk Product – 1

Glass ( 240 ml)


gm



Papaya/ Watermelon)


ml Milk

Rice - 1 Cup,

Roti - 4 pc – 100 gm,

Dal – 100 gm,

Veg Curry- 150 gm,

Salad - 100gm

Raita – 150 gm

Moong Dal Chila

– 2 Pcs


Rice 1 Cup – 100

gm,

Dal – 100 gm,

Seasonal veg– 100

gm,

2 Egg Curry

Salad - 100gm

Milk Product – 1

Glass ( 240 ml)

Note : -

The diet Menu is suggestive and may change as per the availability of the proposed

items. The concerned dietitian / medical officer would be the final authority to take

appropriate decision on the menu without compromising the quality.

Nutritive value of the diet may be further enhanced by addition of 100 gm. of Milk

Powder. 4 Boiled Egg per day, Steamed Sprouts like moong, black chana etc. Diet may

also be supplemented with high protein foods.

If the Patient is vegetarian instead of 4 eggs give of equivalent amount of Protien such

as 200gms of Paneer / Soya chunks.


2. Individual patient changes to be amended as needed and as per instructions :- (a)

Early Morning, (b) Breakfast, (c) Mid Day Snacks, (d) Lunch, (e) Evening Snacks, (f)


(Page 24 of 106)


Dinner, (g) Bedtime or any Special feeds.






(Page 25 of 106)

IMPORTANT GUIDELINES TO BE STRICTLY FOLLOWED BY BIDDERDURING HIS PATIENT

DIET KITCHEN SERVICES AT AIIMS BHOPAL

Specific Hygienic and Sanitary Practices to be followed by Practices to be followed by Bidder

Operators engaged in catering / food service establishments / Patient Diet Kitchen Services for

AIIMS Bhopal/ Patient Diet Services for AIIMS Bhopal as per the Food Safety and Standards

Regulations. THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 4]. 1st August, 2011. Food

Safety and Standards Authority of India. MINISTRY OF HEALTH AND FAMILY WELFARE.

https://www.fssai.gov.in/home/fss-legislation/fss-regulations.html

The Catering/ food Service establishment / Patient Diet Kitchen Services for AIIMS Bhopal in which food is

being handled, processed, manufactured, stored, distributed and ultimately sold to the customers and the

persons handling them should conform to the sanitary and hygienic requirement, food safety measures and

other standard as specified below.

I. GOOD MANUFACTURING PRACTICES FOR WHOLE PREMISE

1. Food Preparation Areas

The following rules apply to rooms where food is prepared. There will be no smoke nuisance in the food

preparation area. Wherever cooking or frying of any kind is being done, a chimney having appropriate suction

capacity as per the size of the kitchen has to be installed prior to start of business.

2. Hand washing facilities and toilets

(1) Adequate number of wash-hand basins made of porcelain/stainless steel shall be provided along with soap

to wash hands, with hot and cold running water, and materials for cleaning hands and drying them

hygienically. Clean and dry towels shall be kept for the use of customers.

(2) Separate sinks must be provided, where necessary, for washing raw food and cleaning equipment.

(3) Sinks with a draining board, detergent and hot water shall be provided to ensure proper cleaning of utensils,

crockery and cutlery there will be a separate place for washing pots and pains.

3. Changing facilities:

Facilities for staff to change their clothes, where necessary must be provided.

II. GOOD FOOD HYGIENE PRACTICES

1. Cleaning

● Food areas and equipment between different tasks, especially after handling raw food shall be cleaned.

● The surface shall be thoroughly cleaned in case if somebody spills food / water / drink.

● A systematic cleaning schedule and instructions has to be developed by the FBO.

● Food handlers should strictly follow the systematic cleaning schedule to make sure that surfaces and

equipment are cleaned when they need to be.

https://www.fssai.gov.in/home/fss-legislation/fss-regulations.html


(Page 26 of 106)

The schedule should include:-

● what needs to be cleaned

● how often it needs to be cleaned

● how the cleaning should be done

Cleaning instructions should indicate:-

● what cleaning products should be used

● how the products should be stored ( away from raw, cooked, packed food) and used

● how much they should be used or diluted

● how long that should be left in contact with the surface (following the manufacturer's instructions)

2. Raw materials

● Raw materials shall be purchased from reliable and known dealers and checked for visible deterioration &

off- odor.

● There should be no physical hazards and foreign body contamination.

● Raw paste, sauces etc. should be stored in properly covered containers made of food grade material and

checked regularly for fungal growth, deterioration etc.

Preparation of fruits/ vegetables:

● Fruits and vegetables that have been protected from cross-contamination and properly conserved should

be used.

● Whole fruits and vegetables should be washed in potable water before being cut, mixed with other

ingredients. Uncooked, ready-to-eat fruits & vegetables should be with 50 ppm chlorinated water before

cutting, peeling or serving.

● Fruits and vegetables should be peeled, squeezed and/or cut, as appropriate, with clean equipment/

utensils made of non-absorbent food grade materials.

● Previously prepared fruits/vegetables should be kept in clean and properly covered food grade containers

under refrigeration or at a maximum temperature suitable for the product in question.

Preparation of Non-veg. Products:—

● Raw meat and processed meat should be separated from other foods; items and surfaces.

● Separate items (e.g. cutting boards, dishes, knives) and preparation area for raw meats and poultry and

marine products should be used to avoid cross contamination of food.

● Hands should be thoroughly washed before switching from preparing raw meat or poultry or marine

products to any other activity.

● Ensure proper cooking of all non vegetarian products.

● Used surfaces should be washed with antibacterial cleaning agent, rinsed properly with water and

sanitized after preparing raw meat/poultry.

● Ensure that frozen products are thawed as per point no. 9 under special requirements for high risk foods.

3. Cooking


(Page 27 of 106)

a) The preparation/ processing/ cooking should be adequate to eliminate and reduce hazards to an acceptable

level which might have been introduced at the raw food level.

b) The preparation/ processing/ cooking methods should ensure that the foods are not re- contaminated.

c) The preparation/ processing/ cooking of veg. & non-veg. products should be segregated.

d) Whenever cooking or reheating of food is done, it should be hot all the way through, It is especially

important to make sure that food is cooked thoroughly.

e) Re-use of cooking oil should be avoided.

f) Food hot held at 60°c and cooled at 21°c within 2 hrs or cooled to 5°c in 4 hours and thereafter

refrigerated might be reheated.

g) Reheated food must reach a minimum internal temperature of 74°C.When using microwave to reheat,

food must reach a minimum temperature of 74°C and stayed covered for 5 minutes to allow the

temperature to equilibrate.

h) Reheat food quickly in ovens, steamer, microwave oven and/or on top of range in a steam kettle.

i) Never reheat food on a steam table, in a Bain Marie, in a bun drawer and/or under a heat lamp.

j) In case of reheating of oil use maximum three times to avoid the formation of trans fat. It is ideal to use

once if possible.

4. Chilling

● Semi cooked or cooked dishes and other ready-to-eat foods such as prepared salads and desserts having

short shelf life should not be left standing at room temperature.

● Chilled food intended for consumption should be cold enough.

● Food items that need to be chilled should be put straight away into the fridge.

● Cooked food should be cooled as quickly as possible and then put it in the fridge.

● Chilled food should be processed in the shortest time possible.

● Fridge and display units should be cold enough and as per requirement.

● In practice, fridge should be set at 5?C to make sure that food is kept in chilled condition. Also, fridge and

display units should be maintained in good working condition to avoid food spoilage and contamination.

5. Cross-contamination

Following should be done to avoid cross - contamination.

● Raw food/ meat/poultry and ready-to-eat foods should be kept separate at all times.

● Hands should be thoroughly washed after touching raw meat/poultry.

● Work surfaces, chopping boards and equipments should be thoroughly cleaned before the preparing of

food starts and after it has been used.

● Separate chopping boards and knives for raw fruit/ vegetables/ meat/poultry and ready-to-eat food should

be used.

● Raw meat/poultry below ready-to-eat food should be kept in the fridge.

● Separate fridge for raw meat/poultry should be kept.

● Staff should be made aware how to avoid cross-contamination.

III. PERSONAL HYGIENE

1. High standards of personal hygiene should be maintained.

2. All employees handling food should wash their hands properly:


(Page 28 of 106)

● before preparing food

● after touching raw food or materials, specially meat/poultry or eggs

● after breaks

● after using the toilet

● after cleaning the raw materials or utensils / equipments.

3. Street shoes inside the food preparation area should not be worn while handling & preparing food.

4. Food handlers should ensure careful food handling & protect food from environmental exposure.

5. Food handler should not handle soiled currency notes to avoid cross contamination.

IV. TRANSPORTATION AND HANDLING OF FOOD

(1) The vehicle/transportation being used to carry cooked/prepared/processed food should be clean and,

dedicated for this purpose and should not carry anything else.

(2) Time required for transportation should be minimum, to avoid microbial proliferation.

(3) Cooked food served hot should be kept at a temperature of at least 600 C to prevent microbial growth.

(4) Cooked food to be served cold should be kept below 50 C to prevent growth of pathogens.

(5) All foods during transportation must be kept covered and in such a way as to limit pathogen growth or toxin

formation by controlling time of transportation, exposure, temperature control and using safe water for cleaning

etc.

(7) Handling of food should be minimal. It should be ensured that utensils, crockery, cutlery and specially

hands of the food handlers/seller are clean and sanitized.

(8) All surplus food and unused thawed food should be discarded.

(9) Food to be kept for cold storage should be distributed in small volumes to ensure uniform cooling.

(10) Dry, fermented and acidified foods should be stored in cool and dry place.

(11) All packaged food viz. sterilized milk, bottled beverages, canned foods etc. should be stored properly

during transportation to ensure that seals remain intact and undamaged.

V. STORAGE

1. It is very important to store food properly for the purpose of food safety. Following things must be ensured:

● Foods should be cooked, stored and kept at right temperature

● Raw meat/poultry should be stored separately from other foods

● Veg. foods should always be stored above non-veg. foods and cooked foods above uncooked foods on

separate racks in the refrigerator.

● Storage temperature of frozen food should be -18oC or below.


(Page 29 of 106)

● Cooked food to be eaten later should be cooled quickly, and kept it in the refrigerator - It is advisable to put

date on food packages or containers, using stickers or any other way of identification , before keeping inside

the refrigerator to keep track of food prepared date wise and use accordingly to minimize wastage .

● Storage instructions over food packaging should be followed.

● Dried foods (such as grains and pulses) should be stored off the floor, ideally in sealable containers, to allow

proper cleaning and protection from pests.

Stock rotation

The rule for stock rotation is FIFO (first in, first out) to make sure that older food is used first. This will help to

prevent wastage.

VI. SPECIAL REQUIREMENTS FOR HIGH RISK FOODS

This section deals selectively with varieties of food which are high risk as per HACCP and may need special

attention. The type of foods covered here are as follows:

1. Cut fruits/salads, fresh juices and beverages

(1) Fresh fruits /vegetables cut or juiced should be used immediately; however, short storage should be only

under refrigeration in sanitized and properly covered vessels.

(2) Water used in beverages should be potable.

(3) Ice used should be made of potable water only.

(4) Food or beverages should not be stored in the same container used to store the ice intended for consumption.

(5) Juice concentrates must be checked regularly for any fungal growth / change of colour, odor or gas

formation in the bottle.

(6) Juice dispensing machine should be cleaned and rinsed with water regularly.

2. Confectionery products

(1) Prepared confectionery products should be kept in airtight containers and displayed hygienically.

(2) Cream to be used should be stored covered under refrigeration.

(3) Finished products should be refrigerated with proper labels indicating date of expiry.

(4) Products should be properly wrapped/ packaged after proper cooling.

3. Meat, poultry & fish products

(1) Non veg. products/raw materials should be purchased (chilled products temperature should be at 5 Degree

Centigrade or below and frozen products at -18 Degree Centigrade or below) from authorized/ licensed

slaughter houses/vendors.

(2) Processing area should be cleaned and disinfected promptly.

(3) Preparation and processing of meat, poultry and marine products should be separate.


(Page 30 of 106)

(4) Non-veg. products are washed with potable water before use.

(5) Non-veg. products are cooked thoroughly (core temperature 750 C) for at least 15 seconds or an effective

time/temperature control e.g. 650C for 10 minutes, 70

0C for 2 minutes.

(6) Non-veg. products should be stored covered in refrigerator below the veg. products.

(7) Raw and cooked products should be stored physically separated with cooked products at the top.

(8) All refuse/waste should be promptly removed from preparation area.

4. Water based chutneys, sauces etc.

(1) All fruits/vegetables should be washed properly before processing.

(2) Clean and disinfected chopping boards/grinding stone/machine should be used.

(3) Personal hygiene of food handlers need to be ensured.

(4) Water used in the chutneys should be safe and potable.

(5) Only permitted food additives should be used, if required, and be added in recommended quantities only.

(6) Spoiled products should be discarded immediately after confirmation of spoilage (change in colour/ texture/

odor).

(7) Sauces and chutneys should be stored in glass/food grade plastic containers with proper lids.

(8) Clean and intact containers should be used for storing sauces and chutneys.

(9) Sauces and chutneys should be stored in refrigerator when not in use.

(10) Perishable/uncooked chutneys should be consumed immediately.

5. Foods transported to point of sale from the point of cooking

(1) Food should be reheated more than 740

C before consumption.

(2) Food should be consumed or served for consumption within 4 hours of reheating.

6. Foods with Gravy

(1) Food products should not be stored at room temperature for more than 2 hours during display or sale.

(2) For prolonged storage, foods should be stored in refrigerators or kept for hot holding at or above 60°C.

(3) No water should be added after cooking/reheating/boiling.

7. Fried Foods

(1) Good quality / branded oils/fats should be used for food preparation, frying etc.

(2) Use packaged oil only.

(3) Use of oils with high trans fats (like vanaspati) should be avoided as far as possible.


(Page 31 of 106)

(4) Re-heating and reuse of oil should be avoided as far as possible. Avoid using leftover oil wherever possible.

8. Adding ingredients after cooking

(1) Ingredients added to the cooked food should be thoroughly washed/ cleaned.

(2) After cooking or post cooked mixing, the food should be used immediately.

(3) Garnishes etc., if added, should be prepared using fresh, thoroughly washed and freshly cut vegetables and

used immediately.

Reuse of cooked food is not recommended.

● Potentially hazardous foods and high risk foods such as refried beans, scrambled eggs and cut fruits are to

be discarded.

● All food at banquet setting that has been on display are to be discarded.

● Food kept at more than 60°C during service may be reused, only by following the procedure indicated

below:

● never mix leftover with fresh product. If in doubt, throw out the product.

● Reheat leftover food temperature to more than74°C

9. Thawing of Frozen Products.

Thawing-In Refrigerator

● Items being thawed should be labelled with defrost date to indicate the beginning of 2nd shelf life.

● Thaw food at 5°C or less.

● Temperature controlled thawing is recommended for meat, poultry and fish.

● Any other means of thawing apart from running water and microwave is not allowed.

Thawing In Running Water

Items being thawed should be labelled with date and time. ● Thawing in running water advisable shellfish and seafood.

● Thawing in running water should not exceed 90 minutes.

● Ensure air break between tap and water.

● Use sanitized food grade container.

● Sink must not be used for other purposes during thawing

● After thawing, product must be used within 12 hours.

● Cold running water (from mains) should be at 15°C or less


(Page 32 of 106)


Saket Nagar, Bhopal-462020 (Madhya Pradesh) India



Annexure-II


Name of the e-Tender: Engaging Bidder for providing 24x7 Patient Diet Kitchen Services in AIIMS

Bhopal Hospital, Saket Nagar, Bhopal-462 020 (MP)

UNDERTAKING

FOR COMPLIANCE OF ALL TERMS & CONDITIONS MENTIONED IN THIS TENDER DOCUMENT

(To be executed on Rs. 100/-Non-judicial Stamp Paper duly attested by Public Notary)

To,

The Director,

AIIMS Bhopal,

Saket Nagar, Bhopal-462 020 (MP), India

Sir,

1. The undersigned certify that I/we have gone through the terms and conditions mentioned in the tender document and undertake to comply with them. I have no objection for any of the content of the tender document and I undertake not to submit any complaint/ representation against the tender document after submission date and time of the tender. The rates quoted by me/us are valid and binding on me/us for acceptance till the validity of tender.

2. I/We undersigned hereby bind myself/ourselves to ALL INDIA INSTITUTE OF MEDICAL SCIENCES

BHOPAL, SAKET NAGAR, BHOPAL-462020 (MP) INDIA to provide the Patient Diet Kitchen Services

in the approved prices to AIIMS Bhopal, during the currency of Contract period under this contract.

3. I/We should arrange a demonstration of the preparation of Patient Diets (if required), preferably

within the hospital premises to duly constituted committee. Cost of such demonstration shall be borne by me.

4. I/We should deposit One time Performance security of 10% of the annual estimated value of contract ( i.e. Rs. 10 Lakh) for providing Patient Diet Kitchen Services at AIIMS Bhopal in the form of FDR/Bank Guarantee in

the name of The Director, All India Institute of Medical Sciences, Bhopal (India) in the format at

Annexure-IX attached herewith on award of the contract and shall remain in the custody of the Director till the validity of the Tender Contract plus three month (i.e. for 33 months).

5. I/We should provide all the assigned Patient Diet Kitchen Services and if any service being found of inferior

quality, it shall be immediately improved by me/us free of cost in time to prevent inconvenience.




(Page 33 of 106)

6. I/We hereby undertake to provide all the assigned services as per General Terms and Condition of this Tender Enquiry during the validity of tender as per directions given in the Notification of Award/Work Order/Contract Agreement within validity/any extension of time of this Contract period positively.

7. If I/We fail to provide the desired assigned services in stipulated period the AIIMS Bhopal hospital has full power to compound or forfeit the Bid Security/security deposit.

8. I/We declare that no legal/financial irregularities are pending against our firm. 9. I/We undertake that the rates quoted by me for providing patient diets as and when approved and selected

by the Director, AIIMS Bhopal will be valid for Two years from the date of approval of the rate contract in the format given in Annexure-X or till extended as mutually agreed upon. I/we undertake to commence the Patient diet services within 15 days time to AIIMS Bhopal on receipt of Work Commencement Letter. I/we undertake to commence and provide the contracted services within stipulated period and if fail to commence the services within stipulated period, the necessary action can be taken by the Director, AIIMS Bhopal, India and the same shall be accepted to me.

10. I/We undertake that if the patient Diet Rates are lowered due to any reason, I will charge the lower rates. 11. I/We undertake that the Patient Diet being prepared and provided to AIIMS Bhopal, I will arrange the

Demonstration (if any asked by AIIMS Bhopal) and all cost for the same shall be borne by me.

12. I/We undertake that the quoted rates for Patient Diets are not higher than that approved in any other Govt.

institutions in India for the similar nature Patient Diets during the current Financial Year. 13. Affidavit regarding No CBI Inquiry/FEMA/ Criminal proceeding/Black listing is pending or going on

against the manufacturer/bidder firm is also enclosed. I undertake that I will not submit any irrelevant documents with the tender and in doing so I will not have any objection if my tender is rejected on that ground.

14. I/we do hereby confirm that the prices/rates quoted are fixed for entire validity period of this Rate Contract and

its any subsequent extension and are at par with the prices quoted by me/us to any other Govt. of India/Govt. Hospitals/Medical Institutions/PSUs./Limited Companies.

15. I/we have necessary infrastructure for handling Patient Diet Kitchen Services at AIIMS Bhopal Hospital and will arrange and deploy all the required qualified Manpower, Raw material, Utensils, Equipments to efficiently running the Patient Diet Kitchen Services at AIIMS Bhopal Hospital.

16. I/we undertake, If as a result of post payment audit any over payment is deducted in respect of any extra payment for Patient Diet Kitchen Services /work done by our Bidder or alleged to have been done by our Bidder under this tender, it shall be recovered by the AIIMS Bhopal from our Bidder.

17. I/we undertake, If any under payment is discovered, the amount shall be duly paid to our Bidder by the AIIMS Bhopal.

18. I/we undertake that we shall liable to provide all the relevant records copies during the concurrency period of Contract or otherwise even after the Contract is over, whenever required by AIIMS Bhopal.


(Page 34 of 106)

Affirmation

I pledge and solemnly affirm that the information submitted in tender documents is

true to the best of my knowledge and belief. I further pledge and solemnly affirm that

nothing has been concealed by me and if anything adverse comes to the notice of

purchaser during the validity of tender period The Director, All India Institute of

Medical Sciences, Bhopal (India)will have full authority to take appropriate action

deem fit against our Firm.

Signature of Bidder

(Name of Bidder)

Place ……………… With seal of firm

Date…………………


(Page 35 of 106)


Website :www.aiimsbhopal.edu.in


ANNEXURE – III




CRIMINAL LIABILITY UNDERTAKING

(To be executed on Rs.100/-Non-judicial Stamp Paper duly attested by Public Notary)

I……………………………………….S/o……………………………………. Resident of

……….………………………………………………………………………………………...

…………………………………..…………………….. Do solemnly pledge and affirm: -

1. That I am the proprietor /partner/authorized signatory of

M/s. …………………………………………………………………..………………………

2. That my firm has not been declared defaulter by any Govt. Bidder and that NO case of any nature i.e.

CBI/FEMA/Criminal/Income Tax/GST/EPF/ESIC/FSSAI/Labour Department or Blacklisting is pending

against my firm.

Name & Signature

Seal of the participating Bidder Company

Affirmation/Verification




(Page 36 of 106)





ANNEXURE-IV



Bhopal Hospital, Saket Nagar, Bhopal-462 020 (MP) (Upload Signed, Stamped and scanned copy of Techno-Commercial Bid in the Techno-Commercial Bid Document Slot of E-Tendering Portal)

TECHNO-COMMERCIAL BID

1. For providing Patient Diet Kitchen Services to All India Institute of Medical Sciences (AIIMS) Bhopal, Saket Nagar, Bhopal-462024 (MP)

2. Name of Firm/Agency/ Company

: ___________________________________

3. Name of proprietor / Director of the Firm/Agency/Company

: ___________________________________

4. Full Address of Reg. Office (A copy of Firm/Agency / Company registration must be enclosed)

: ____________________________________ ____________________________________

Telephone Nos. : ____________________________________

Fax Nos. : ____________________________________

E-mail Id : ____________________________________

5. Details of Banker of the Firm with full address

: ____________________________________

____________________________________

Telephone Nos. of Banker : ____________________________________

Fax Nos. of Banker : ____________________________________

E-mail Id of Banker : ____________________________________

6. Bank Ac/s No. of Firm for ECS payments

: ____________________________________

7. PAN, TIN, TAN, VAT, Service Tax, GST Registration No of the Firm (Enclose a copy of the same)

: ____________________________________ ____________________________________

8. Details of Cost of Tender : ____________________________________




(Page 37 of 106)

9. Details of EMD (DD/FDR) : ___________________________________

10. Details of Valid FSSAI license under Food Safety & Standard Act 2006 (FSSAI & Other relevant Certificate Details ( Copy of the Same must enclosed)

___________________________________

11. Labour License, EPF, ESI Registration (Copy of the Same must enclosed)

: ________________________________________ ________________________________________

12. Affidavit duly notarized on Stamp Paper Worth of Rs. 100/-) stating that no Criminal/Black listing case is pending against the firm.

: ________________________________________

13. Financial turnover of the participating Firm/Agency/Company for the last three financial years :

(Attach separate sheet if space provided insufficient)

14. Net Profit Statement of the participating Firm/Bidder/Company for the last Three Financial Years (Attach

separate sheet if space provided insufficient)

Financial Year

Net Profit/Loss Amount (Rs.)

Remarks, if any

2015-2016

2016-2017

2017-2018


(Page 38 of 106)

15. Give details of major contracts handled of similar nature (i.e. Patient Diet Kitchen Services ) by the

tendering Firm / Bidder/ Company for the last Three years in the following format (enclose the self-attested

copies):(if the space provided is insufficient, a separate sheet may be attached)

S. No. Details of client along with address, telephone numbers and

Fax numbers

Amount of Contract (Rs.)

Duration of Contract From To

1

2

3

4

5

Signature, Name of Authorized Person of the Bidder with seal

Date:……………………….. Place:…………………………

Contact Cell No. : …………………………………………

Email ID : ………………………………………………….


(Page 39 of 106)



Website :www.aiimsbhopal.edu.in Email Id : [email protected]


Annexure V



Bhopal Hospital, Saket Nagar, Bhopal-462 020 (MP) TECHNO-COMMERCIAL BID DOCUMENTS CHECK LIST

(ALL REQUIRED MANDATORY DOCUMENTS NEEDS TO BE UPLOADED)

(Upload Signed, Stamped and Scanned copy of following Techno-Commercial Bid Documents including Techno-Commercial Bid Check List in the

Techno-Commercial Bid Document Slot of E-Tendering Solution)

S.

NO.

NAME OF DOCUMENT’S LEGIBLE SCANNED COPIES REQUIRED TO BE

UPLOADED* YES NO Remarks

( 1 ) Original Hard Copy of the following document must be kept in the “Pre-

Qualification Bid” Envelope and sealed envelope must dropped in person in the

Tender Box Kept in the Office of Medical Superintendent, AIIMS Bhopal

Hospital, Saket Nagar, Bhopal-462 020(MP) before the Closing date given in the

e-Tendering Schedule against this e-Tender ID.

A EMD as per NIT Table No. 1 of Rs. 2,00,000/- (Two Lakh only) in the form of FDR/BG in the format given at “Annexure-VIII” from nationalized Bank, in favor of “Director, AIIMS Bhopal” valid for Six months Period (i.e. for 180 Days).

B Original copy of Undertaking for acceptance of all Terms & Conditions mentioned in this E-Tender on Non Judicial Stamp Paper worth of Rs. 100/- as per Annexure–II, duly attested by notary public.

C Original copy of Undertaking for Criminal Liability on Non Judicial Stamp Paper worth of Rs. 100/- as per Annexure–III, duly attested by notary public.

( 2 ) Legible scanned copies of following documents along with above documents

must uploaded in the e-Tendering Solution for “Pre-Qualification Bid”

eligibility evaluation:-

I The scanned copies of the above said documents (A, B, C) shall also be

submitted along with the online tender document in the E-Tendering portal of

AIIMS Bhopal (i.e. https://www.tenderwizard.com/ AIIMSBHOPAL)

II Signed and Scanned copy of Covering letter on participating Firm’s Letter Head indicating the list of enclosures must uploaded.

III Signed and scanned photocopy of valid Registration/Incorporation Certificate of the Firm.

IV Signed and Scanned Copy of GST Registration Certificate showing clearly GST Number of the participating Company/firm.




(Page 40 of 106)

S.

NO.



V Signed and scanned copy of PAN Card of the firm/company / proprietor issued by Income Tax Department.

VI Signed and Scanned copy of valid FSSAI license under Food Safety and Standard Regulation Act 2006 issued by Food & Administration Deptt. must required to be uploaded.

VII Signed and Scanned copy of valid Registration of the participating Bidder with EPF and ESIC and strictly following the applicable Statutory requirements as per prevailing Labour Law rules.

VIII Signed and scanned copy of Income Tax return of the firm/company for the last Three Financial Years (i.e. assessment Year of FY 2015-16, 2016-17 and 2017-18) must require to be uploaded.

IX Signed and attested legible scanned copies of Average Turnover of Rs. 50 Lakh for during last three Financial Years (i.e. for FY 2015-16, 2016-17 and 2017-18) of the participating firm for participating in this e-Tender must uploaded in E-Tendering solution. Audited Balance Sheet and Profit & Loss Account for last three Financial Years (i.e. for FY 2015-16, 2016-17 and 2017-18) duly certified by Chartered Accountant/Company Secretary on his Letter Head is required to be uploaded.

X Participating Bidder Company may required to upload duly Singed and attested legible scanned copies of Performance Reports regarding providing similar nature Patient Diet Kitchen Services in the Govt. Hospitals/reputed Government Institutions/PSU’s/Other reputed Institutions in India, where the Bidder discharged similar nature Services in last Five Financial Years in Chronological Order from FY-2013-2014 to 2017-2018. Minimum Three numbers of Previous Work Orders/Contract Agreement Copies for handling similar nature Patient Diet Kitchen Services to any Government Institute/PSU’s/Other reputed Institutions in India in Last Five financial years (i.e. 2013-2014, 2014-2015, 2015-2016, 2016-2017 and 2017-2018 ) must upload.

XI Signed and scanned copy of List of Kitchen Equipment/Cutlery/Utensils availability with Participating Bidder required for handling AIIMS Bhopal Patient Diet Kitchen (for at least 600 IPD Patients) needed to be placed at AIIMS Bhopal by them should be uploaded in the Techno-Commercial Bid Slot of e-Tendering portal of AIIMS Bhopal. The AIIMS Bhopal Hospital will only provide space, water connection, and electricity connection.

XII Signed and scanned copy of List of available qualified manpower with Participating Bidder including clearly mentioning each Personal Professional Qualification for handling the Patient Diet Kitchen Services at AIIMS Bhopal should be uploaded in the Techno-Commercial Bid Slot of e-Tendering portal of AIIMS Bhopal.

XIII Signed & scanned copy of the authorization from proprietor / owner to sign the documents in case the owner/proprietor is not signing the e-Tender document. In case of partnership, the copy of authorization to sign the e-Tender document should be submitted by the other partner / partners. Copy of partnership deed should also be submitted.


(Page 41 of 106)

S.

NO.



XIV Digitally Signed copy of the referenced e-Tender ID E-Tender Document is must be uploaded (means authentic e-Tender document file downloaded from e-Tender portal needs to be uploaded through your DSC in the portal again).

XV Signed and Scanned Check list of Techno-Commercial Bid documents required as per “Annexure-V” must uploaded in the respective Techno-Commercial Bid Documents Slot in the e-Tendering solution.

If the above all desired document’s from (1) A, B, C

& (2) I, II, III, IV, V, VI, VII, VIII, IX, X ,XI, XII, XIII, XIV, XV legible scanned

copies has not uploaded by the any participating Bidder, his bid liable

for rejection in “Techno-Commercial Bid” Stage.

Name & Signature

Seal of the participating Bidder Company

*Note:(√) in applicable column.

[For office use only] Bid is Accepted/rejected

Signature ------------ Signature ------------ Signature ---------- with name & date with name & date with name & date


(Page 42 of 106)



Website :www.aiimsbhopal.edu.in Email Id : [email protected]


ANNEXURE–VI

FINANCIAL BID

(Price Quote for Patient Kitchen Services) E-TENDER Id: AIIMSBPLHOSP181901326032019


Bhopal Hospital, Saket Nagar, Bhopal-462 020 (MP) (Upload Signed, Stamped and Scanned copy of Financial Bid in the Financial Bid Document Slot of E-Tendering Portal)

Offer of rates to be submitted in following sub-heads and shall be inclusive of all

charges, statutory obligations and any other expenses related to or incident to

performance of the job under reference and with regards to terms and conditions

specified herein before. In bill the bifurcation of all taxes should be shown clearly.

Please read the details regarding the Specification, Quantity of each of Diet as given in

the Schedule of Requirements at Annexure-I. Diet Order No. Diet to be

served at AIIMS Bhopal

as per following

Referenced Diet Orders

Unit Rate for

Tea (in Rs.)

Unit Rate for

Breakfast (in Rs.)

Unit Rate for Lunch

(in Rs.)

Unit Rate for Dinner

(in Rs.)

Total Rate Quoted for full

unit Diet (in Rs.)

GST/Service Tax + Other Expenditure

per unit (in Rs.)

Total Rate Quoted for per

unit Diet inclusive of all

(in Rs.)

A) General Diets:

A-1 : General Full

Diet [Adult]

Diet Order No. A-1

A-2: General Diet for

Children [for Age

Group of One Year to

Three years ]

Diet Order No. A-2


Children [for Age

Group of Four

Years to Nine Years]

Diet Order No. A-3

A-4: General Full Diet

Children [Ten years

to Seventeen Years]

Diet Order No. A-4

A-5: Soft Diet Diet Order No. A-5

(B) Therapeutic Diets:

B-1: Semi Solid Diet menu for Children

Diet Order No. B-1

B-2: Semi Solid Diet menu (Adult)

Diet Order No. B-2

B-3: Clear Liquid Diet

Diet Order No. B-3

B-4: Full Liquid Diet Diet Order No. B-4.

(C) Diets for various Disease Patients

C-1 : Diet Menu for Diabetes Mellitus Patient

Diet Order No. C-1




(Page 43 of 106)

Diet Order No. Diet to be served at

AIIMS Bhopal as per

following Referenced Diet Orders

Unit Rate for

Tea (in Rs.)

Unit Rate for

Breakfast (in Rs.)

Unit Rate for Lunch

(in Rs.)


(in Rs.)


unit Diet (in Rs.)


per unit (in Rs.)



(in Rs.)

C-2: Diet Menu for Heart Disease Patient

Diet Order No. C-2

C-3: Diet Menu for in Acute & Chronic Renal Disease

Diet Order No. C-3

C-4: Diet Menu in High Protein High Calorie Diet

Diet Order No. C-4

The Rates quoted for above diet orders as per details given in respective corresponding Tables with

including of all applicable taxes like GST/Statutory Expenses and other Expenditures for operating Patient

Diet Services at AIIMS Bhopal Hospital through allotted earmarked Patient Diet Kitchen Area basis.

Mandatory Condition for L-1 Bidder for matching all the individual L-1 Rates obtained through this e-Tender Enquiry:- The Agency who will secure the L-1 Rank and determined as a overall L-1 Bidder for entire Patient Diet Kitchen Services Job will have asked for matching the L-1 Rates obtained against this e-Tender enquiry for each individual Patient Diets for which his quote was not secured L-1 Rank, so that the overall contract for providing Patient Diet Kitchen Services to be awarded to Single Bidder on Overall L-1 Rates basis, which expected to be obtained through this open Tender enquiry. Those bidders are not interested to honor/accept above condition are requested please “NEED NOT

PARTICIPATE AGAINST THIS E-TENDER”.

The Engaged Bidder is liable for run the awarded Patient Diet Kitchen Services strictly as per the Terms and Conditions mentioned in this Tender Enquiry Document.

Name(s) & Signature of Authorized person of the Bidder Company with seal

Name of the Firm …………………………………Date…………… Place…………………


(Page 44 of 106)

Declaration by the Bidder:

1. This is to certify that I/We before signing this e-tender have read and fully understood all the terms and

conditions contained in e-Tender document regarding terms & condition of the contract, rules regarding

daily functioning of the mess with penal clauses. I/we agree to abide them.

2. No other charges would be payable by Client and there would be no increase in rates during the

Concurrency of the Contract period for Patient Diet Kitchen Services and claim the payment against

number of patient diets provided to Patients as per daily Diet orders receipt from AIIMS Bhopal

Dietitian/Nursing In-charge of Ward on each patient wise as per approved Diet Orders Rate wise on each

successive month. All record for provided diets shall maintained by me as per the instructions/formats of

Diet Orders provided by AIIMS Bhopal Hospital.

Name(s) & Signature of Authorized person of the Bidder Company with seal

Name of the Firm …………………………………Date…………… Place……………......


(Page 45 of 106)





ANNEXURE–VII




FINANCIAL BID DOCUMENT CHECK LIST

(MANDATORY DOCUMENTS NEEDS TO BE UPLOADED)

(Upload Signed, Stamped and Scanned copy of following Financial Bid Documents including Financial Bid Check List in the

Financial Bid Document Slot of E-Tendering Solution)

S. NO. NAME OF DOCUMENT REQUIRED TO BE UPLOADED* YES NO Remarks

( 1 ) Price Bid for Quoting Prices for Patient Diet Kitchen Services

inclusive of all in the E-Tendering Financial Bid Slot in the Excel

Sheet Format Given at Annexure-VI

Name(s) & Signature of the Bidder with rubber seal(s)

Name of the Firm …………………………………………

Date………………

Place……………….




(Page 46 of 106)





ANNEXURE– VIII

E-TENDER Id: AIIMSBPLHOSP181901326032019 Name of the e-Tender: Engaging Bidder for providing 24x7 Patient Diet Kitchen Services in AIIMS


EMD BANK GUARANTEE (EMD-BG) FORMAT

Whereas _______________________________________________________________ (hereinafter called the “Bidder”) has submitted its quotation dated _______________ for the supply of ____________________________________________________________ (hereinafter called the “Tender”) against the Purchaser’s E-Tender Enquiry No. _______________________________________________________________________ Know all persons by these presents that we ___________________________________ of _____________________________________________ (Hereinafter called the “Bank”) having our registered office at ________________________________ are bound unto _________________________________________ (hereinafter called the “Purchaser) in the sum of ____________________________________________ for which payment will and truly to be made to the said Purchaser, the Bank binds itself, its successors and assigns by these presents. Sealed with the Common Seal of the said Bank this _____________________ day of _______ 20____. The conditions of this obligation are:

(1) If the Bidder withdraws or amends, impairs or derogates from the tender in any respect within the period of validity of this tender.

(2) If the Bidder having been notified of the acceptance of his tender by the Purchaser during the period of its validity (180 Days):-

a) fails or refuses to furnish the performance security for the due performance of the contract. or b) fails or refuses to accept/execute the contract. or c) if it comes to notice that the information/documents furnished in its tender is incorrect, false, misleading or forged

We undertake to pay the Purchaser up to the above amount upon receipt of its first written demand, without the Purchaser having to substantiate its demand, provided that in its demand the Purchaser will note that the amount claimed by it is due to it owing to the occurrence of one or both the two conditions, specifying the occurred condition(s).

This EMD Bank Guarantee will remain in force for a period of of tender validity (180 Days) from the scheduled date of submission of Bid and any demand in respect thereof should reach the Bank not later than the above date. Signature of the authorized Office of the issuing Branch of the Bank _____________________

Name and designation of the Officer _______________________________________________

Seal, Name & Address of the Bank _________________________________________________ Address of the issuing Branch with Telephone No. & Email ID___________________________




(Page 47 of 106)





ANNEXURE–IX E-TENDER Id: AIIMSBPLHOSP181901326032019



PERFORMANCE SECURITY BANK GUARANTEE FORMAT

To, The “Director”, All India Institute of Medical Sciences (AIIMS) Bhopal Saket Nagar, Bhopal- 462 020 (MP) INDIA

WHEREAS _____________________________ (Name and address of the supplier) (Hereinafter called “the supplier”) has undertaken, in pursuance of contract no________________________ dated _____________ to supply (Stores) (herein after called “the contract”).

AND WHEREAS it has been stipulated by you in the said contract that the supplier shall furnish you with a bank guarantee by a scheduled commercial bank recognized by you for the sum specified therein as security for compliance with its obligations in accordance with the contract;

AND WHEREAS we have agreed to give the supplier such a bank guarantee;

NOW THEREFORE we hereby affirm that we are guarantors and responsible to you, on behalf of the supplier, up to a total of ________________________ (Amount of the guarantee in words and figures), and we undertake to pay you, upon your first written demand declaring the supplier to be in default under the contract and without cavil or argument, any sum or sums within the limits of (amount of guarantee) as aforesaid, without your needing to prove or to show grounds or reasons for your demand or the sum specified therein.

We hereby waive the necessity of your demanding the said debt from the supplier before presenting us with the demand.

We further agree that no change or addition to or other modification of the terms of the contract to be performed there under or of any of the contract documents which may be made between you and the supplier shall in any way release us from any liability under this guarantee and we hereby waive notice of any such change, addition or modification.

This guarantee shall be valid up to Thirty Three (33) months from the date of issue of Notification of Award by AIIMS Bhopal i.e. up to ------------------------------ (indicate date).

……………………………. (Signature with date of the authorized officer of the Bank)

…………………………………………………………. Name and designation of the officer

…………………………………………………………. ………………………………………………………….

Seal, name & address of the Bank and address of the issuing Branch, including Telephone No. & Email ID




(Page 48 of 106)

ANNEXURE–X

CONTRACT AGREEMENT FORMAT

(Form for Entering into Rate Contract with the Qualified Tenderer on Non Judicial Stamp Paper worth of Rs.100/-)




This agreement is made at Bhopal on the day of Two Thousand Nineteen between Director, AIIMS

Bhopal acting through , All India Institute of Medical Sciences(AIIMS) Bhopal,

Saket Nagar, Bhopal-462020 (MP) (hereinafter called ‘Client’ which expression shall, unless repugnant to the

context or meaning thereof be deemed to mean and include its successors, legal representatives and assigns) of the First

Part.

AND

M/s (hereinafter called the ‘Bidder’

which expression unless repugnant to the context shall mean and include its successors-in-interest assigns

etc.) of the Second Part.

WHEREAS the ‘Client’ is desirous to engage the ‘Bidder’ for Providing of Patient Diet Kitchen Services to

AIIMS Bhopal Hospital in response to Purchaser’s e-Tender ID No. AIIMSBPLHOSP181901304042018 and

subsequent Amendment/Corrigendum/NOA (if any issued) to AIIMS Bhopal as per the terms and conditions

stated below:-

THIS AGREEMENT will take effect from _________ Day of ________ Two Thousand Nineteen and shall be

valid for Two Year subject to further extension of One Year on mutual agreement and Terms and

Conditions of Tender Enquiry Document.








(Page 49 of 106)

The accepted and approved Rates for per Patient Diet of the following type are as under:-

Diet Order No. Diet to be served at

AIIMS Bhopal as per

following Referenced Diet Orders

Unit Rate for

Tea (in Rs.)

Unit Rate for

Breakfast (in Rs.)

Unit Rate for Lunch

(in Rs.)


(in Rs.)


unit Diet (in Rs.)


per unit (in Rs.)



(in Rs.)

A) General Diets:

A-1 : General Full

Diet [Adult]

Diet Order No. A-1


Children [for Age

Group of One Year to

Three years ]

Diet Order No. A-2


Children [for Age

Group of Four

Years to Nine Years]

Diet Order No. A-3

A-4: General Full Diet

Children [Ten years

to Seventeen Years]

Diet Order No. A-4

A-5: Soft Diet Diet Order No. A-5

(B) Therapeutic Diets:

B-1: Semi Solid Diet menu for Children

Diet Order No. B-1

B-2: Semi Solid Diet menu (Adult)

Diet Order No. B-2

B-3: Clear Liquid Diet

Diet Order No. B-3

B-4: Full Liquid Diet Diet Order No. B-4.

(C) Diets for various Disease Patients

C-1 : Diet Menu for Diabetes Mellitus Patient

Diet Order No. C-1

C-2: Diet Menu for Heart Disease Patient

Diet Order No. C-2

C-3: Diet Menu for in Acute & Chronic Renal Disease

Diet Order No. C-3

C-4: Diet Menu in High Protein High Calorie Diet

Diet Order No. C-4

1) Responsibility of deposition of Electricity and Water Charges on monthly basis by Bidder

to AIIMS Bhopal: The Second Party is also liable for depositing Electricity Charges and Water

Charges in the name of “Director, AIIMS Bhopal” on each month basis as per consumption

basis recorded through the Electricity Meter and Water Meter installed in the allocated space of

Patient Diet Kitchen provided by AIIMS Bhopal.

2) PERIOD OF CONTRACT : The initial period of Two Years, which is extendable for further

period of One Year with mutual consent and understanding basis, if the services of Bidder is

found satisfactory on prevailing terms and conditions.


(Page 50 of 106)

3) PERFORMANCE SECURITY DEPOSIT (for 33 Months):-

The successful Second party (Service Provider Bidder) will liable to deposit 10% of the annual

estimated value of the Contract (i.e. Rs. 10,00,000/- Ten Lakh only) one time as Performance

Security Deposit in favour of “Director, AIIMS Bhopal” by way of Fixed Demand

Receipt/Performance Bank Guarantee in the format given at “Annexure-IX” drawn from any

nationalized/Commercial Bank refundable after expiry of the e-Tenders/or after the

completion of 30 Months period + 3 months (valid for i.e. 33 months). No Interest shall be paid

by AIIMS Bhopal (First Party) on deposited Performance Security to any successful Service

provider. No dues certificate from the concerned departments/authorities. Performance

Security Deposit/EMD is liable to be forfeited if the bidder withdraws or impairs or derogates

the bid in any respect.

4) The Successful Bidder shall himself liable for procure all required raw material & consumables

that will include all perishable, Liquid Petroleum Gas(LPG), Dairy, Vegetables, Grains, other

required consumables that include cleaning agents, Housekeeping Materials, Chemicals and

Consumables etc for efficiently running of awarded Patient Diet Kitchen Services of the AIIMS

Bhopal Hospital. Bidder is liable to properly maintain and keep their Patient Diet Kitchen Stores

for storage of Grains, Vegetables, Dairy and other products with necessary arrangement of

supporting Equipment like Deep Freezers for maintaining Temperature, Storage Air Tight

Containers etc. The proper record of such stores shall be maintained by the store

keeper/Manager/Dietitian In-charge of the Successful Bidder for readiness for necessary cross

verification. The client (Nodal Officer/Dietitian) can carry out surprise checks of the stores

without any prior intimation time to time to monitoring of Patient Diet Kitchen Service Bidder

Area use, performance and records.

5) Arrangement of LPG Cooking Gas Cylinders& compliance of Fire Safety Rules with following:-

(a) The Caterer shall be required to make himself necessary arrangement for cooking and keep LPG

Gas refills in sufficient quantity for cooking purposes on his own cost as per the prevailing

Rules and Regulation of LPG Gas Agencies.

(b) The Caterer shall be responsible for any loss/theft of the LPG Gas Cylinders and other

Equipment provided to him by the Institute or he him self arranged in the premises of AIIMS

Bhopal.

(c) The Caterer is liable for compliance of norms of Gas Cylinder Rules, 2004 under Explosives Act

1884 (4 of 1884) for commercial activities.

6) The Payment against supplied Patient Diets shall be reimbursed on submission of monthly

payment claim against Number of Patient Diets provided during the month with all the

supportive documents basis within One month (30) days/considerable time from the date of

receipt of GST enable Invoice duly certified & recommended by designated officer in

charge/Dietician of AIIMS Bhopal.

7) In case of delay in release of monthly payment Bill of the Bidder should ensure timely

submission of the required documents to the client for early release of payments and in the


(Page 51 of 106)

meantime make payments to its engaged manpower & consumable without affecting the work.

8) In case any person engaged by the Bidder is found to be inefficient, quarrelsome, infirm, and

invalid or found indulging in unlawful or union activities, the Bidder will have to replace such

person with a suitable substitute at the direction of the competent authority at short notice.

9) The AIIMS Bhopal will not provide any sort of accommodation to the staff or person deployed

by the Successful Bidder and no lodging will be allowed in the premises of the Client at any

time.

10) The AIIMS Bhopal shall not provide the free food to the staff or person deployed by the

Successful Bidder/Bidder. Provision for providing meals to the staff deployed on duty, their

charges and payment mode would be discussed and finalized at the time of entering into

Contract Agreement with the successful bidder/Bidder.

11) Every Patient Diet kitchen staff shall wear the prescribed neat and clean uniform according to

season affixing thereon the badge mentioning on the same, his name and designation of the

worker provided by the Successful Bidder at his own cost.

12) The Successful Bidder shall not engage the staff below the age of 18 years. All the staff deployed

by the Successful Bidder shall be medically fit and their antecedent be verified prior to the

deployment in the Institute.

13) Smoking cigarette, bidi, chewing, pan, Gutkha etc. is strictly prohibited inside the Institute’s

premises. Non-Compliance may lead to suitable penalty /termination of contract.

14) If any complaint of misbehavior and misconduct comes into the knowledge of the Client then

all such responsibility shall be of the Successful Bidder and any loss owing to negligence or

mishandling by the staff, the Successful Bidder shall himself be responsible to make good for

the losses so suffered by the institute.

15) In any case notwithstanding anything contrary contained in any of the provisions of the

Contract Agreement, the liability of the either party against any risk other than bodily injury

and statutory non-compliances shall not exceed total amount invoiced by the Bidder/bidder

during the preceding financial year i.e. April to March or Rs. 10 million whichever is less per

occurrence.

16) The Successful Bidder shall not, at any stage, cause or permit any sort of nuisance in the

premises of Client or do anything which may cause unnecessary disturbance or inconvenience

to others working there as well as to the general public in the client premises and near to it.

17) The Successful Bidder shall, for providing Patient Diet kitchen services, ensure the following: -

(a) That a daily report for provided Patient Diets in various wards as per the Diet Order

communicated by Ward Nursing In-charge/Dietician of AIIMS Bhopal properly recorded & all

record shall be maintained properly.

(b) That its staff does not smoke/drink/abuse drugs at the place of work.

(c) That any specific work related to Patient Diet Kitchen Services assigned to it by the Client or

any officer authorized by him is carried out by him diligently and well in time.

(d) The vendor may also furnish that the salary wages shall be distributed in full as per Minimum


(Page 52 of 106)

Wages Act by the Successful Bidder to the deployed staff preferably before 7th of each month

preferably on their Bank Accounts.

18) Tax deduction at source shall be governed by the prevailing rules.

19) The Client (AIIMS Bhopal) reserves the right to:

19.1 Amend the scope and value of any of contract (i.e. Patient Diet Kitchen Services ) under this

Work Contract.

19.2 Reject or accept any application without assigning any reasons thereof and

19.3 Reject all applications and cancel the e-Tender.

19.4 The Client/Employer/ Consultant shall neither be liable for any such actions nor be under any

obligation to inform the Applicants.

20) PENALTY CLAUSES

1) In case the Bidder fails to commence / execute the work as stipulated in the agreement or there

is a breach of any terms and conditions of the contract: Client reserves the right to impose the

penalty as detailed below:

a) First instance the penalty should be @5% of the value of concerned monthly payment claim (on

without Tax part),

b) Second instance, Client reserve the right to cancel the contract and withhold the agreement and

forfeit the Performance Security Deposit as applicable and get this job to be carried out from at

the risk and cost of the such defaulter Bidder from any other source. The defaulting Bidder will

be blacklisted from participating in any e-Tender of AIIMS Bhopal for next five years if such

event occurred.

c) The amount payable for the preceding month can be partially/ fully deducted depending on

the severity of default in case of non-compliance with work stipulations, post the

commencement of Patient Diet Kitchen Services Contract.

2) For any breach of contract, designated committee or Authority or any person nominated by or

on behalf of the Client shall be entitled to impose a penalty up to Rs. 1000/- on the first occasion

upon the Successful Bidder in the event of breach, violation or contravention of any of the terms

and conditions contained herein brought to the notice of the Client. If the lapse is repeated,

again the extent of penalty will be doubled on each such occasion. The decision of the said


(Page 53 of 106)

officer/committee in this regard shall be final and binding upon the Bidder. Some of the

instances in which penalty would be imposed are enumerated below. (But these are not

exhaustive and penalty may be imposed on any violation/breach or contravention of any of the

terms and conditions as well as assigned duties and responsibilities).

a) If the personnel working in kitchen (i.e. Patient Diet Kitchen) are not found in proper uniform

and displaying their photo identity card.

b) If the personnel found indulging in smoking/drinking/sleeping during duty hours.

c) Penalty will also be imposed if the behavior of personnel(s) found is discourteous to anyone in

the hospital including staff or patients.

d) If any personal found performing duty by submitting a fake name and address, the services of

such person shall be terminated and the Bidder will be held responsible for such lapse.

e) If any personnel found on duty other than those mentioned in the approved list is supplied by

the agencies to the hospital authorities.

f) In the case of any loss/theft of AIIMS BHOPAL property or any patient property, the

committee will consider the circumstances leading to the loss and if the responsibility is fixed

on the Bidder, the Institute will make good the losses by deducting the cost of loss from the

security deposit/or next month’s bill in one or more installments.

3) In case of any foreign substance like hair, insect, worm, stones etc. are found in patient meal, the

Bidder shall be penalized with a penalty of Rest. 1000/- for 1st such case, Rest. 2500/- in case of

2nd instance and if it occurs more than 2 times than a deduction of Rest. 5000/- in multiple of

number of such complaints would be imposed in the respective month’s bill.

The rest of Terms and Conditions shall be applicable as per Tender Document for entire validity period and the

Second Party liable for strict compliance of the same during delivering their services at AIIMS Bhopal.

IN WITNESS WHEREOF both the parties here to have caused their respective common seals to be hereunto

affixed / (or have hereunto set their respective hands and seals) the day and year mentioned above in Bhopal

in the presence of the witness:


(Page 54 of 106)

For and on behalf of the ‘Bidder’ Signature of the authorized Official Name of the Official Stamp / Seal of the ‘Bidder’ SIGNED, SEALED AND DELIVERED By the Said ____________________________Name on behalf of the ‘Bidder’ in presence of Witness1:_________________________ Name :___________________________ Address:_________________________ Witness 2: ________________________ Name :___________________________ Address:_________________________

For and on behalf of the “Director, AIIMS Bhopal” Signature of the authorized Officer Name of the Officer By the said _______________________________Name on behalf of the “Director, AIIMS Bhopal” in presence of Witness1:_________________________ Name: ____________________________ Address:___________________________ Witness 2: __________________________ Name :___________________________ Address:_________________________


(Page 55 of 106)

Annexure-XI

ALL INDIA INSTITUTE OF MEDICAL SCIENCES BHOPAL

PUBLIC FINANCIAL MANAGEMENT SYSTEM (PFMS)

PFMS UNIQUE CODE: ………………………………………………. (The code will issued by AIIMS Bhopal’s Finance Deptt, if Supply Order to be issued to your Firm)

VENDOR PFMS REGISTRATION FORM

S.

No.

Head Name Details

1 Vendor Name

2 Father/Husband/Owner Name

3 Date of Birth

4 PAN Number (a copy of PAN Card in the

name of Firm must enclose)

5 Aadhaar Number

6 GST/TAN Number (a copy of GST/TAN

Number in the name of Firm must

enclose)

7 TIN Number

8 Service Tax No.

9 Address 1

10 Address 2

11 Address 3

12 City

13 Country

14 State

15 District

16 Pin Code

17 Mobile No.

18 Phone No.

19 Email ID

20 Bank Name

21 IFSC Code

22 Account Number (a cancelled Cheque

copy must enclose)

Note: All above requested document’s copies duly attested with this form must be enclosed by the

Vendor

DATE : ………………

PLACE: ……………..

VENDOR SIGNATURE WITH SEAL


(Page 56 of 106)

Annexure-XII

Patient Diet Kitchen Layout Plan given here only for General Information, Interested Bidders

are advised to visit AIIMS Bhopal for physically verified the details of earmarked area

for their clear understanding and assessment for preparation of their Bids

* * * * * * * * * * *