E-Tender (ET-179) For Patient Diet Kitchen Services.

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ALL INDIA INSTITUTE OF MEDICAL SCIENCES (AIIMS) BHOPAL

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Saket Nagar, Bhopal-462020 (India) Ph.0755-2835055
Website :www.aiimsbhopal.edu.inEmail:spso@aiimsbhopal.edu.in
E-tendering Portal: https://www.tenderwizard.com/AIIMSBHOPAL
Notice Inviting
E-Tender
Two-Stage QCBS
E-TENDER No.: AIIMS/BPL/HOSP/2022-23/Patient Diet/179 Dated 26/04/2022
Name of the Service: Selection of Service Provider for providing 24x7 Patient
Diet Kitchen Services at AIIMS Bhopal Hospital, Saket Nagar, Bhopal-462020
(MP)
E-TENDER No: AIIMS/BPL/HOSP/2022-23/Patient Diet/179 Dated 26/04/2022 Page 1 of 79

The Director, AIIMS Bhopal Hospital, Saket Nagar, Bhopal-462 020 (MP), invites E-Tender
under “Two Stage Bidding System (QCBS mode)” in prescribed E-Tender forms from reputed,
experienced and financially sound agencies/ Firms/Caterer/ kitchen services
venders/Companies/joint ventures etc. Potential vendors may see and download e-Tender
Document on official website of AIIMS Bhopal (www.aiimsbhopal.edu.in),
http//www.tenderwizard.com/AIIMSBHOPAL and CPPP portal. The evaluation criteria are detailed
in the tender document.
E-Tender details:
Estimated
number of Estimated
Sl.
E-Tender No. patient per Cost of tender Item Description EMD (2%)
No.
days/Month
Rs.26,28,000/-
AIIMS/BPL/HOSP/ Rs.13.14 Crores SELECTION OF SERVICE
(Rs. Twenty Six
PATIENT DIET/2022- 600/day or for 03 years PROVIDER FOR PROVIDING 24X7
01 Lakhs Twenty
23/179 18000/month (Rs.4.38 PATIENT DIET KITCHEN
Dated: 26/04/2022. Eight Thousand
Crores/annum) SERVICES AT AIIMS, BHOPAL
only)
The Director, AIIMS Bhopal reserves the right to accept or reject any quotation in full or part
thereof without assigning any reason.
Clarification of bidding documents.
A prospective bidder requiring any clarification of the bidding documents shall contact the
Client in writing at the Client’s e-mail address i.e. spso@aiimsbhopal.edu.in,
etender@aiimsbhopal.edu.in The purchaser will respond in writing (e-mail/websites) to any
request for clarification, provided that such request is received not later than seek
clarification end date (as mentioned in critical dates table).
Amendments in Bidding Documents
At any time till 7 (seven) days before the deadline for submission of bids, the AIIMS Bhopal
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 uploaded on the website regularly. AIIMS shall not be responsible to notify the
amendments to individual bidders.
Any query related to uploading with this tender should be mailed to

https://www.tenderwizard.com/AIIMSBHOPAL For tendering Queries contact
Representative of ITI Limited (Bhopal). Email : twhelpdesk674@gmail.com ,
Mob:09981783170, 9039006656. AIIMS Bhopal Email: spso@aiimsbhopal.edu.in,
etender@aiimsbhopal.edu.in , 0755-2835055.
Note: Manual bids will not be accepted under any circumstances.

Bid schedule
Critical Dates
Date Time
Schedule (DD/MM/YYY (Hrs. Mins)
Y)
1 Tender Publishing and
26/04/2022 10.00 Hrs.
documents download start date
2 Seek Clarification (pre bid
05/05/2022 10.00 Hrs
queries) start date
3 Seek clarification (pre bid
09/05/2022 15:00 Hrs.
queries) end date
4 Pre-Bid Meeting 15.00 Hrs.
09/05/2022 MS Board Room, Hospital
Building, AIIMS Bhopal - 462020
5 Bid Submission start date 14/05/2022 10.00 Hrs.
6 Bid Submission end date 23/05/2022 17.00 Hrs.
7 Technical Bid opening date 15.00 Hrs.
24/05/2022 SPSO Office, 1st Floor, Service
Building-II, AIIMS Bhopal-
462020.
8 Financial bid opening date Will be intimated 15.00 Hrs.
separately to the SPSO Office, 1st Floor, Service
shortlisted Building-II, AIIMS Bhopal-
bidders. 462020.
For any query related to this E-tender, the prospective bidder can be mailed to spso@aiimsbhopal.edu.in ,
etender@aiimsbhopal.edu.in of the Central Stores Department of AIIMS, Bhopal.
Bids for this tender will be accepted through online only. Manual bids will not be accepted under any
circumstances.
Sd/-
Senior Procurement cum Stores Officer
For & on behalf of Director, AIIMS Bhopal

INDEX
Page
Topic
number
1. Introduction 5-6
2.Chapter-1: E-Tendering Instructions to the Bidders 7-10
3.Chapter-2: Eligibility Criteria for the Service Provider Agency 11-12
4.Chapter-3 General Terms and Conditions of the Bid 13-19

5. Annexure- A, B, C, D & E: Technical Bid checklist, Details of
Experience, Avg. annual Turn Over, Total no. of employees and 20-24
List of valid certifications.
6. Annexure-I: Technical Bid and its evaluation criteria. 25-27
7.Financial quotation Guidelines 28
8. Annexure-II: Financial Bid 29-30
9.Annexure-III Tender acceptance undertaking 31
10.Annexure-IV: Criminal Liability Undertaking 32
11.Annexure-V: Format of BG (Bank Guarantee) for EMD. 33
12.Annexure-VI: Performance Security Deposit (PSD) Bank
34
Guarantee format.
13.Annexure-VII: PFMS form 35
14.Chapter-4: Scope of the work 36-43
15.Chapter-5: Special terms and conditions 44-46
16.Chapter-6: Penalty clause 47-50
17.Annexure- VIII: List of equipments and utensils 51-53
18.Annexure-IX: Brands of raw material 54-56
19.Annexure-X : Details of patient diet 57-66
20.Annexure-XI: Cyclic Menu-General wards 67-69
21.Annexure-XII: Cyclic Menu-Private ward 70-72
22.Annexure-XIII : Instructions for Personal Hygiene of the food
73
handlers
23.Annexure-XIV: Instructions for Raw materials procurement,
74-75
inspection and storage
24.Annexure-XV: Instructions for Packing and distribution of food 76
25..Annexure-XVI: Instructions for Kitchen cleanliness 77
26. Annexure – XVII: Instructions for Pest control 78
27. Annexure- XVIII: Declaration. 79

INTRODUCTION
The AIIMS Bhopal is one of the six new AIIMS established in phase-1, under PMSSY,
Ministry of Health & Family Welfare Government of India to correct regional imbalances in the
availability of affordable and reliable tertiary healthcare services in the Country. The AIIMS
Bhopal is fast upcoming public health care institution with bed strength of 960 beds catering to the
health needs of patients of Madhya Pradesh and surrounding states.
The kitchen area in the Hospital is around 5000sq.ft, comprising of
i. Receiving area
ii. Raw material (dry) store room
iii. Garbage handling area
iv. Cold storage room
v. Cooking area
vi. Grinding and peeling room
vii. Pot pan wash room
viii. Dish wash and trolley wash room
ix. Vegetable pre-preparation room
x. Liquid diet preparation room
xi. Pot pan storeroom.
Water supply connections with round the clock running water and round the clock
electricity will also be provided for the patient meal preparation. The kitchen facility is accessible
through an all-weather road from a separate entry. The Director AIIMS Bhopal intends to hire the
expert services of reputed service providers through bidding to run the patient kitchen services.
The service provider will be required to supply meals to the patients as per the existing bed
occupancy subjective to an increase or decrease.
Following diets need to be prepared by the service provider (See Annexure X for details)
1. Normal diet
2. Salt restricted diet
3. Low fat diet
4. Bland diet
5. Diabetic diet
6. Renal diet
7. High protein diet
8. High carbohydrate diet
9. Child full diet
10. Soft diet(Semisolid Diet)
11. Clear liquid diet(Clear RTF)
12. Full liquid diet(Full RTF)
13. High protein Ryle’s tube feed
AIIMS Bhopal has a bed capacity of 960 beds. 862 beds are functional at the moment with a bed
occupancy rate of 60%-70%. Out of these 50 beds are designated as private ward beds. Number of
diets to be served will be based on the actual diet requests sent by the senior nursing officers of
respective wards on daily basis. The bill calculation will include the day of admission but not the
day of discharge i.e., if a patient is admitted on 02.09.2021 and discharged on 07.09.2021, his/her
bill days will be 02nd, 03rd, 04th,05th and 06th of September and not the day of discharge i.e., 07th

September. The monthly bills are calculated by multiplying the total number of the diets served in
a particular category by the rates quoted for that category of the diet in the month. The service
provider should preferably submit the monthly bills before 10th of every month.
The packing of meals and its dispatch should be done as per the timings mentioned below. Strict
adherence to the timings and menu shall be observed by the service provider.
The service provider will provide morning tea, breakfast, mid-morning meal, lunch, evening tea
with snacks, dinner and bed time milk to the patients.
S. NO. MEAL PACKING DISPATCH TIME

START TIME
1. Morning tea + Breakfast 6.30 am 7.00 am
2. Mid-morning 9.45 am 10.00 am
3. Lunch 10.30 am 11.30 am
4. Evening tea + Snacks 3.00 pm 3.30 pm
5. Dinner + Bedtime milk 5.00 pm 6.30 pm
Note: Distribution of liquid diet/Ryle’s tube feed shall be done as per dietician’s prescription
on the basis of patient’s requirements or as per the standard timings mentioned in the
Annexure X- Details of Patients Diet.

Chapter-1
E-TENDERING INSTRUCTIONS TO THE BIDDERS
The bidders are required to submit soft copies of their bids electronically on the
tenderwizard.com/AIIMSBHOPAL Portal using valid Digital Signature Certificates. The
Instruction given below are meant to assist the bidders in registering on the
tenderwizard.com/AIIMSBHOPAL Portal, prepare their bids in accordance with the
requirements and submitting their bids online on the tenderwizard.com/AIIMSBHOPAL
Portal.
More Information useful for submitting online bids on the

tenderwizard.com/AIIMSBHOPALPortal may be obtained
at:www.tenderwizard.com/AIIMSBHOPAL
Instructions:
1. Tender Bidding Methodology: Two Stage Online Bidding (QCBS).
2. Broad outline of activities from prospective Bidders:

i. Procure a Class III Digital Signature Certificate (DSC)
ii. Register on the e-Procurement portal www.tenderwizard.com/AIIMSBHOPAL
iii. Create Users on the above portal
iv. View Notice Inviting Tender (NIT) on the above portal
v. Download Official Copy of Tender Documents from the above portal
vi. Seek Clarification (if required) to Tender Documents on the above portal. View
response to queries of bidders, posted as addendum, by AIIMS BHOPAL
vii. Bid-Submission on the above portal.
viii. Attend Public Online Tender Opening Event (TOE) on the above portal - Opening
of
Technical Part
ix. Post-TOE Clarification on the above portal (Optional) – Respond to AIIMS
BHOPAL’s Post-TOE queries.
x. Attend Public Online Tender Opening Event (TOE) on the above portal - Opening
of Financial Part (Only for Technical Responsive Bidders)
For participating in this tender online, the following instructions are to be read
carefully. These instructions are supplemented with more detailed guidelines on
the relevant screens of the above portal.
3. Digital Certificates:
For integrity of data and authenticity / non-repudiation of electronic records, and to be
compliant with IT Act 2000, it is necessary for each user to have a Digital Certificate
(DC), also referred to as Digital Signature Certificate (DSC), of Class III, issued by a
Certifying Authority (CA) licensed by Controller of Certifying Authorities (CCA) [refer
http://www.cca.gov.in.

4. Registration :
To use the Electronic Tender portal www.tenderwizard.com/AIIMSBHOPAL, vendors
need to register on the portal. Registration of each organization is to be done by one of its
senior persons vis-à-vis Authorized Signatory who will be the main person coordinating
for the e-tendering activities. In the above portal terminology, this person will be referred
to as the Super User (SU) of that organization. For further details, please visit the
website/portal, and follow further instructions as given on the site. Pay Annual
Registration Fee as applicable.
Note: After successful submission of Registration details and Annual Registration Fee,
please contact to the Helpdesk of the portal to get your registration accepted/activated.
5. The Bidder must ensure that after following above, the status of bid submission must
become –
“Submitted”.
6. Please take due care while scanning the documents so that the size of documents to be
uploaded remains minimum. If required, documents may be scanned at lower resolutions
say at 150 dpi. However, it shall be sole responsibility of bidder that the uploaded
documents remain legible.
7. It is advised that all the documents to be submitted are kept scanned or converted to PDF
format in a separate folder on your computer before starting online submission.
8. The Financial part may be downloaded and rates may be filled appropriately. This file
may also be saved in a folder on your computer. Please don’t change the file names &
total size of documents (Preferably below 5 MB per document) may be checked.
9. Bid submission
The bid shall be submitted online only at Tenderwizard portal i.e
https://www.tenderwizard.com/AIIMSBHOPAL
Broad outline of submissions are as follows:

(i) Submission of Bid Parts (Technical & Financial)
(a). In first stage the TECHNICAL PART shall consist of Electronic Form of
Technical Main Bid and Bid Annexure. Scanned/Electronic copies of the
various documents to be submitted under the Eligibility Conditions, offline
submissions, instructions to bidders and documents required confirming
compliance to Technical Specifications and Other Terms & Conditions of the
tender are to be uploaded.
(b) In second stage the FINANCIAL PART shall asked only from technically
qualified bidders, consist of Electronic Form of Financial Main Bid and
Financial Bid Annexure, if any.
(ii) Submission of signed copy of Tender Documents/Addendums.
10. Offline Submissions:

The bidder is requested to submit the following documents offline to The Sr.
Procurement-cum Stores Officer, 1st floor, Service Building-II, AIIMS Bhopal,

Saket Nagar, Bhopal (MP) – 462020 on or before the date & time of submission of bids
specified in bid schedule (critical dates) of this tender document, in a Sealed Envelope.
The envelope shall bear (e-tender no. with date, name of the work and name of the
bidder), and the words ‘DO NOT OPEN BEFORE’ (due date & time):
(a) Criminal Liability undertaking on Non-judicial Stamp paper of Rs.500/-
(b) Undertaking of Terms & Conditions on Non-judicial Stamp paper of Rs.500/-
(c) EMD: Online payment detail (slip), if paid online (payment link give at AIIMS Bhopal
website i.e. www.aiimsbhopal.edu.in OR hard copy in original of DD/FDR/BG (if
paid offline).
11. Public Online Tender Opening Event (TOE)
The e-Procurement portal offers a unique facility for ‘Public Online Tender Opening
Event (TOE). Tender Opening Officers as well as authorized representatives of bidders
can attend the Public Online Tender Opening Event (TOE) from the comfort of their
offices.
12. For this purpose, representatives of bidders (i.e. Supplier organization) duly authorized.
Every legal requirement for a transparent and secure ‘Public Online Tender Opening
Event (TOE)’ has been implemented on the portal. As soon as a Bid is decrypted, the
salient points of the Bids are simultaneously made available for downloading by all
participating bidders. The medium of taking notes during a manual ‘Tender Opening
Event’ is therefore replaced with this superior and convenient form of ‘Public Online
Tender Opening Event (TOE)’. The portal a unique facility of ‘Online Comparison
Statement’ which is dynamically updated as each online bid is opened. The format of the
Statement is based on inputs provided by the Buyer for each Tender. The information in
the Comparison Statement is based on the data submitted by the Bidders. A detailed
Technical and or Financial Comparison Statement enhance Transparency. Detailed
instructions are given on relevant screens. The portal has a unique facility of a detailed
report titled ‘Online Tender Opening Event (TOE)’ covering all important activities of
‘Online Tender Opening Event (TOE)’. This is available to all participating bidders for
‘Viewing/Downloading’. There are many more facilities and features on the portal. For
a particular tender, the screens viewed by a Supplier will depend upon the options
selected by the concerned Buyer.
13. Important Note: In case of internet related problem at bidder’s end, especially during
‘critical events such as – a short period before bid-submission deadline, during online
public tender opening event it is the bidder’s responsibility to have backup internet
connections. In case there is a problem at the e-procurement / e-auction service-
provider’s end (in the server, leased line, etc) due to which all the bidders face a
problem during critical events, and this is brought to the notice of AIIMS BHOPAL by
the bidders in time, then AIIMS BHOPAL will promptly reschedule the affected
event(s).
14. Other Instructions

For further instructions, the vendor should visit the home-page of the portal. The complete
help manual is available in the portal for Users intending to Register / First-Time Users,
Logged-in users of Supplier organizations. Various links are also provided in the home
page.

15. Important Note: It is strongly recommended that all authorized organizations should
thoroughly peruse the information provided under the relevant links, and take
appropriate action. This will prevent hiccups and minimize teething problems during the
use of the said portal.
16. The following ‘FOUR KEY INSTRUCTIONS for BIDDERS’ must be assiduously
adhered to:
(a) Obtain individual Digital Signature Certificate (DSC) well in advance of your first
tender submission deadline on the portal.
(b) Register your organization on the portal well in advance of your first tender
submission deadline on the portal
(c) Get your organization’s concerned executives trained on the portal well in advance of
your first tender submission deadline on the portal
(d) Submit your bids well in advance of tender submission deadline on the portal (There
could be last minute problems due to internet timeout, breakdown etc.)
17. While the first three instructions mentioned above are especially relevant to first-time
users on the portal, the fourth instruction is relevant at all times. Minimum
Requirements at Bidders end Computer System with good configuration (Min P IV, 1
GB RAM, Windows XP) Broadband connectivity. Microsoft Internet Explorer 8.0 or
above. Digital Certificate(s) Vendors Training Program Necessary training to each and
every registered bidder under this portal shall be impacted by the ASP, M/s ITI, Bhopal,
if required, before participation in the online tendering.
18. The bidder has to submit the tender document(s) online well in advance before the
prescribed time to avoid any delay or problem during the bid submission process.
19. The Tender Inviting Authority (TIA) will not be held responsible for any sort of delay
or the difficulties faced during the submission of bids online by the bidders due to local
issues.
20. The bidder may submit the bid documents online mode only, through this portal. Offline
documents will not be handled through this system.
21. The bidder should see that the bid documents submitted should be free from virus and if
the documents could not be opened, due to virus, during tender opening, the bid is liable
to be rejected.
For any further assistance, please contact Representative of ITI Limited (Bhopal) at email:
twhelpdesk674@gmail.com, Mob: 09981783170, 9039006656, AIIMS Bhopal Email:
spso@aiimsbhopal.edu.in, 0755-2835055

Chapter-2
ELIGIBILITY CRITERIA OF THE BIDDER
1. All persons (Individual/ HUF/Proprietor firm/ Partnership firm/Corporate/LL

Partnership/PSU or any business entity) registered under Indian Registration Act 1908 /
Indian Partnership Act 1932/ / Companies Act 1956 , providing similar kind of services
for three years during the last five years (i.e. providing patient diet kitchen services in
Hospitals/ Educational/ Research Institutions, Universities run by Central Government/
State Government Departments, Public or Private Sector Companies/ Undertakings,
Autonomous Bodies), who possess the required valid licenses, registrations etc. as per law
valid at least for 12 months from the date of the opening of tender.
2. The competitive bidder should have minimum 03 years’ experienceof successfully

running the Patient diet kitchen of a minimum 500 bedded. Certificate of performance
should be enclosed from the Organization(s), where the job has been carried out as
per format signed by the Director, Principal, Medical Superintendent or Managing
Director.
3. The service provider should have and furnished the attested copy of License/
registrations with appropriate authority:
a. Registered under the Food Business Operator(FBO) and must have fssai
certificate state/central License as applicable under Section 31(1) fssai Act 2006,
also to follow the General Hygienic and Sanitary Practice(GHSP) as stipulated in
Part V of Schedule 4 of FSS (Licensing and Registration of Food Business),
Regulations,2011.
b. Catering, food outlet & labourlicense.
c. Municipal license forestablishment
d. Registration Certificate from Regional
LabourCommissioner (Central) Bhopal & Labour
License of the saidauthority
e. ESI Number & EPF Number
f. TIN
g. PAN Number
h. GST Registration certificate.
i. GST Return (1 filed for last one year).
j. Income tax return for any previous three financial year (from 2015-16 to
2020-21))
4. Conditional bids shall not be considered and will be out-rightly rejected in very first
instance.
5. The bidder should have their registered office / branch in Bhopal. If not, an office
should be opened in Bhopal within 30 days from the date of the award ofwork. An
under taking in this regard need to submitted along with the Bid.

6. There should be no case pending with the police against the Proprietor / Firm /
Partner or the Company (Agency) and bidder has to submit certificate on letterhead.
7. The bidder shall submit affidavit that the agency is/ has not been blacklisted by any
organization of Central Govt. / State Govt. / anyPSU.
8. Satisfactory performance certificate issued by the organization as per Sl.No.2 of

eligibility criteria issued during the successive financialyears.
9. Only one tender shall be submitted by one service provider otherwise all bids related
to the bidder will be summarily rejected.

Chapter-3
GENERAL TERMS AND CONDITIONS FOR SUBMISSION OF BID
The ALL-INDIA INSTITUTE OF MEDICAL SCIENCES (AIIMS) BHOPAL invites
Tender in two-parts from the reputed, experienced and financially sound Service providers
for selection of Catering Service Agency for Providing Patient diet kitchen Facilities at
Patient Diet Kitchen, AIIMS, Bhopal.
1. Tenure of the Contract: Initially, the contract shall be valid for minimum Three (03)
years and further extendable up to two years subject to renewal of contract every year by
the competent authority through performance evaluation by kitchen monitoring committee.
2. The bids should be submitted in two parts i.e. Technical bid (Stage I and Stage II) and financial
bid.
(i) Technical bid should contain all details and required documents
In case the technical bid contains any direct or indirect reference to quoted price the
bid is liable to be rejected.
(ii)Financial bid should contain details of patient diet kitchen Charges as per Annexure-II.
The bidder should submit an average rate/patient /day, keeping in view the % age of the
different types of diets served in the general wards and in the Private ward. Separate
rates/day/patient for private ward and General ward should not be projected by the vender
rather one single rate / patient/day based on the average calculations should be quoted for
deciding the successful bidder.The cyclic menu for General wards and the Private wards is
attached as Annexure XI and Annexure XII respectively.
3. The price bid will be in Excel format. The bidders are requested to note that they should
necessarily submit their financial bids in the format provided and no other format is
acceptable. Bidders are requested to download the Price Bid sheet, open it and complete
the unprotected cells with their respective financial quotes and other details (such as name
of the bidder).No other cells should be changed. Once the details have been completed
the bidder should save it and submit it online without changing the file name. If the
Price Bid sheet is found to be modified by the bidder, the bid will be rejected.
4. Institute will award the contract to the successful bidder, after due evaluation of the
bid(s) through the QCBS matrix with technical bid: financial bid weightage of
60:40(QCBS matrix), subject all-other related conditions are found fulfilled. The
Director reserves the exclusive authority to decide the award of work to the successful
bidder, and his decision will be final and binding.
5. The bid should be complete in all respects. Incomplete bids will be out rightly rejected.
6. A list of reputed clients to whom the service provider agency has provided kitchen
facility service to be furnished along- with thebid.
7. Bid should be valid for a period of 180 days from the date of tender opening.
8. The AIIMS Bhopal requires that the bidders observe the highest standard of ethics during

the execution of such contracts. In pursuit of this policy, the following are defined.
8.1 “Corrupt practice” means the offering, giving, receiving, or soliciting, directly or
indirectly, of anything of value to influence the action of a public official in the
procurement process or in contractexecution.
8.2 “Fraudulent practice” means a misrepresentation or omission of facts in order to

influence a procurement process or the execution ofcontract.
8.3 “Collusive practice” means a scheme or arrangement between two or more bidders,
with or without the knowledge of purchaser, designed to establish bid prices at artificial,
non-competitive levels;
8.4 “Coercive practice: means harming or threatening to harm, directly or indirectly,

persons or their property to influence their participation in the procurement process or
affect the execution ofcontract.
9. AIIMS, Bhopal will reject a proposal for award if it determines that the Bidder
recommended for award has, directly or through an agent, engaged in corrupt, fraudulent,
collusive or coercive practices in competing for the contract in question. The Decision of
Director, AIIMS Bhopal shall be final and binding.
10. A Bid opening Committee constituted by the Director, AIIMS Bhopal for the purpose
reserves the right to open the bids. Only technical bids will be decrypted and opened online
on the date and time mentioned in the tender document. The financial bids of those service
providers whose technical bids are found to be meeting our specifications only will be
decrypted and opened online on date and time to be notified later.
11. The Bidder should specifically mention GST charges, etc. payable in addition to the price
quoted, otherwise, the price quoted will be assumed to be all inclusive and no separate tax
or charges will be paid in the event of the offer being accepted.
12. To assist in the analysis, evaluation and computation of the bids, the Competent
Authority, may ask bidders individually for clarification of their bid. The request for
clarification and the response shall be in writing but no change in the price or substance of
the bid offered shall be permitted.
13. AIIMS Bhopal reserves the right to accept or reject any or all bids without assigning any
reasons. AIIMS Bhopal also reserves the right to reject any bid which in the opinion is
non- responsive or violating any of the conditions/specifications without any liability to
any loss whatsoever it may cause to the bidder in the process.

14. Canvassing in any form is strictly prohibited and the tenderers who are found canvassing
are liable to have their tenders rejected outrightly.
15. AIIMS Bhopal reserves right to terminate the contract without assigning any reason
thereof at any time after giving one month notice to the selected service providing Agency.
16. Each page of the tender documents and papers submitted along with should be numbered
signed and stamped by the authorized signatory in acceptance of the terms and conditions
laid down by the AIIMS Bhopal.
17. The Director, AIIMS Bhopal reserves the right to withdraw/relax/modify any of the
terms and conditions mentioned in the tender document if it is felt necessary for the benefit
of the Institute.
18. All tenders in which any of the prescribed condition is not fulfilled or any condition
including that of conditional rebate is put forth by the bidder shall be summarily rejected.
19. The competitive bidder shall take at his own cost, if required, necessary insurance cover
in respect of staff and other personnel to be employed or engaged by him in connection
with the afore mentioned services to AIIMS and shall indemnify AIIMS against all acts of
omissions, fault, breaches and or any claim or demand, loss, injury and expenses to which
AIIMS Bhopal may be party or involved as a result of the Service provider failure to
comply and of the obligation under the relevant act of law which the Service provider is to
follow.
20.The submission of tender shall be deemed to be an admission on the part of the service
provider, had fully acquainted with all the details etc. and no claim other than what stated
in the tender shall be paid in the event of award of contract.
21. Acceptance of this tenderform and submission of the quote within the stipulated time
would be treated as:
a. The competitive bidder has understood all requirements as described in our Tender document.
b. Acceptance to provide/establish all the facilities mentioned in our tender without any
priceescalation.
22. Agreeing to execute order to the satisfaction of Director, AIIMS Bhopal or his
authorized representatives within the stipulated time.
23. AIIMS Bhopal will not be liable for any obligation until such time AIIMS Bhopal has
communicated to the successful bidder of its decision to release the Work Order.
24. AIIMS Bhopal will not be responsible for any postal delays.

25. Bidders shall note that AIIMS Bhopal will not entertain any correspondence or queries
on the status of the offers received against this Tender Invitation.
26. Tenders from Firms/Companies/Service providers whose performance was not

satisfactory in respect of quality of services in any organizations, are liable for rejection.
The tenders that do not comply with the above criteria and other terms & conditions are
liable for rejection.
27. The Director, AIIMS Bhopal is not bound to accept the lowest quotation and reserves
the right to him-self, to reject or partly accept any or all the quotations received without
assigning any reason.
28. JURISDICITION OF COURT: All disputes arising out of or relating to this tender or
in connection with executing the work order will be subject to the Jurisdiction of the
Courts/forum in Bhopal only.
29. EMD (Earnest Money Deposit): EMD should be deposited either through online (online
payment link is given at the top of AIIMS website i.e. www.aiimsbhopal.edu.in) OR by the
way of DD/FDR/BG. DD/FDR/BG should be made in f/o Director, AIIMS Bhopal, payable
at Bhopal and valid for a period of 180 days (after opening date of technical bids). EMD
should be returned (without interest) to the unsuccessful bidders within 30 days after the
award of the work by AIIMS Bhopal. The EMD Will Be Forfeited:
(i) If a Bidder withdraws its bid during the period of bid validity; or
(ii) If the Bidder fails to accept AIIMS, Bhopal corrections of arithmetic errors in the Bidder’s bid
(if any); or
(iii) If the Contractor fails to sign the contract agreement with AIIMS, Bhopal; or
(iv) If the Contractor fails to furnish the Performance Security Deposit within the stipulated time.
30. The tender shall be opened on scheduled date & time in Central stores, 1st Floor, Service
Building-II, AIIMS Bhopal, Saket Nagar, Bhopal in the presence of the authorized
representative of the Service Provider, who wish to be present at that time. All the Technical
Bid will be scrutinized, by the evaluation committee constituted by the Director to check all
relevant documents for their authenticity and the Service Provider whose Technical bids are
accepted will be informed about the date and time for opening the Financial Bids.
31. Performance Security Deposit (PSD): The successful Service Provider will have to deposit
a Performance Security Deposit @ Three (03) % of total cost of 03 years contract within
15 days either through online mode (online payment link given at the top of AIIMS website i.e.
www.aiimsbhopal.edu.in) or in the form of Fixed Deposit Receipt/ Bank Guarantee/ FDR of
scheduled bank in favour of Director AIIMS Bhopal as per the prescribed format and payable at
Bhopal. The PSD should be valid for a period of 63 months (from the date of contract
agreement). The limit /period of performance security deposit will be enhanced/renewed as may

be warranted under the prevailing circumstances during the currency of contract or as the case
may be. PSD will be returned to the service provider (without interest), after 90 days of all
contractual obligations.
Before releasing of PSD, the service provider will submit the proof of payment of maternity
benefit and bonus paid to the employee deployed by him for more than 30 days.
On this account, the bidder must have to obtain the NOC from the User Department of AIIMS
Bhopal after all contractual obligations).
32. Contract Agreement: The successful Service Provider will have to enter into the Contract
Agreement on a non judicial stamp paper of Rs.500/- (duly notarized, at the cost of bidder)
within 15 days of acceptance of offer (NoA) otherwise the NoA will be cancelled.
33. The competent authority of AIIMS Bhopal reserves the right to reject all or any tender in
whole, or in part, without assigning any reasons thereof.
34. The Service Provider shall abide by and comply with all the relevant laws and statutory
requirements covered under various laws such as Private Security Agencies (Regulation) Act,
2005 and Minimum Wages Act, Contract Labour (Regulation and Abolition) Act 1970. EPF
Act, ESI Act and various other Acts as applicable from time to time with regard to the
personnel engaged by the Service Provider for AIIMS Bhopal.
35. All liabilities arising out of accident or death of security personnel employed, while on duty
shall be borne by the Service Provider.
36. Monthly bill cycle will be from 1st day of the previous month to last day of the previous
month.
37. Any damage or loss caused, in whatever form, by personnel(s) deployed by Service Providers
to the AIIMS Bhopal would be recovered from the Service Provider.
38. In the event of failure to provide the service or any breach/violation or contravention of any
terms and conditions contained herein by the Service Provider, the Performance Security
Deposit of the Service Provider shall stand forfeited.
39. Any liability arising out of any litigation (including those in consumer courts) due to any
act of Service Provider's personnel shall be directly borne by the Service Provider including
all expenses/fines. The concerned Service Providers personnel shall attend the court as and
when required.
40. If the Service Provider is a Registered Company / partnership of two or more persons, all
such persons shall be jointly and severally liable to the AIIMS for the fulfillment of the terms
of the contract. Such persons shall designate one of them to act as authorized signatory with
authority to sign. The Company / partnership shall not be altered without the approval of the
AIIMS Bhopal.
41. During the course of contract, if any Service Providers personnel are found to be indulging
in any corrupt practices or causing any loss of property in the Institution, the Director AIIMS

Bhopal shall be entitled to terminate the contract forthwith duly forfeiting the Service
Providers Performance Security Deposit.
42. The Service Provider shall not engage any such sub-Service Provider or transfer the contract
to any other person in any manner.
43. If as a result of post payment audit any overpayment is detected in respect of any work done
by the Service Provider or alleged to have been done by the Service Provider under the tender,
it shall be recovered by the Institution from the Service Provider.
44. If any underpayment is discovered, the amount shall be duly paid to the Service Provider by
the Institution.
45. The Service Provider shall provide the copies of relevant records pertaining to the period of
contract or otherwise even after the contract is over whenever required by the AIIMS etc.
46. The bidder shall not make or cause to be made any alteration, ensure or obliteration to the text
of the Tender documents.
47. FORCE MAJEURE
If at any time during the currency of the contract, either party is subject to force majeure,
which can be termed as civil disturbance, riots, strikes, tempest, acts of God etc. which may
prevent either party to discharge his obligation, the affected party shall promptly notify the
other party about the happening of such an event. Neither party shall by reason of such event be
entitled to terminate the contract in respect of such performance of their obligations. The
obligations under the contract shall be resumed as soon as practicable after the event has come
to an end or ceased to exist. The performance of any obligations under the contract shall be
resumed as soon as practicable after the event has come to an end or ceased to exist. If the
performance of any obligation under the contract is prevented or delayed by reason of the event
beyond a period mutually agreed to if any or fifteen days, whichever is more, either party may
at its option terminate the contract.
48. Right to accept any Bid or reject any or all Bids :-
(a).The Director AIIMS Bhopal is not bound to accept the lowest or any bid and may at any time
terminate the tendering process without assigning any reason.
(b)The Director AIIMS Bhopal may terminate the contract if it is found that the Service Provider
is black-listed during last 3 years by the any of the Govt. Departments/Institutions/Autonomous
bodies/Local Bodies/Municipalities/Public Sector Undertakings, etc.
(c) The Director AIIMS Bhopal may terminate the contract in the event the successful Service
Provider fails to furnish the Security Deposit/Performance Security or fails to execute the
agreement within specified period.
49. The offers/ bids which are found not in consonance with Minimum Wages Act and any other
Labour laws, will be treated as invalid and will not be entertained.
50. OBLIGATION OF THE SERVICE PROVIDER:

The Service Provider shall ensure full compliance with tax laws of India with
regard to this contract and shall be solely responsible for the same. The Service Provider shall
submit copies of acknowledgments evidencing filing of returns every year and shall keep the
Employer fully indemnified against liability of tax, interest, penalty etc. of the Service Provider
in respect thereof, which may arise. The Service Provider shall also comply with all applicable
statutory liabilities such as labour laws etc.
51. INTEGRITY PACT

It is here by declared that AIIMS Bhopal is committed to follow the principle of
transparency, equity and competitiveness in public procurement. The subject Notice Inviting
Tender (NIT) is an invitation to offer made on the condition that the Bidder will sign the
integrity Agreement, which is an integral part of tender / bid documents, failing which
the tenderer / bidder will stand disqualified from the tendering process and the bid of the bidder
would be summarily rejected. This declaration shall form part and parcel of the Integrity
Agreement and signing of the same shall be deemed as acceptance and signing of the
Integrity Agreement on behalf of the AIIMS Bhopal.
52. Dispute Resolution

a) Any dispute and or difference arising out of or relating to this contract will be resolved through
joint discussion of the authorized representatives of the concerned parties. However, if the
disputes are not resolved by joint discussions, then the matter will be referred for adjudication to
a sole Arbitrator appointed by the Director AIIMS Bhopal.
b) The award of the sole Arbitrator shall be final and binding on all the parties. The arbitration
proceedings shall be governed by Indian Arbitration and Conciliation Act 1996 as amended
from time to time.
53. The cost of Arbitration shall be borne by the respective parties in equal proportions. During
the pendency of the arbitration proceedings and currency of contract, the Service Provider shall
not be entitled to suspend the work/service to which the dispute relates on account of the
arbitration and payment to the Service Provider shall continue to be made in terms of the
contract. Arbitration proceedings will be held at Bhopal.

Annexure-A
Technical Bid Checklist
Documents to be attached to the tender (To be enclosed with technical bid-Cover 1)
Name of the Firm: ………………………………………………………………
Technical bid as per Technical Bid Evaluation Stage-I, duly signed and affixing stamp on each page
along with the entire necessary document as per technical bid requirements:
1. Particulars of the total years of experience in the field of Kitchen services for Hospitals of minimum
500 bed capacity. (Annexure-B).
2. Average Annual turnover for any previous three Financial Years (from 2015-16 to 2020-21) in the
Business of providing Kitchen services for Hospitals services determined from balance sheet with
profit and loss accounts figures duly certified by the Chartered Accountant/Company Secretary.
(Annexure-C).
3. Total number of manpower employed by the agency (Determined from Form 9A EPF & Form No. 5A
ESIC Return of Contribution to ESI). (Annexure-D).
4. FSSAI/ ISO 22000 Certificate for a period not less than 3 years and If the agency possesses ISO
9001:2008 Certificate (ISO Certificate for Mechanized and Automated Cooking, cleaning and washing
of utensils, plates / crockery), then submit a copy. (Annexure-E).
5. Satisfactory work performance report by the previous work organizational head, appreciation
certificate/letter from clients (organizational head)
6. Certificates from respective clients certifying suitability, technical knowledge and capability of the
bidder signed by an officer not below the rank of the director/ Medical superintendent.
7. Copy of Valid Registration certificate as required in clause 1 of eligibility criteria. (Chapter-2).
8. Copy of Municipal License for Patient diet kitchen operation
9. Copy of Labour License:
a. (If labour license is not available, at the request of successful Bidder form-5 will be issued by the
Institute).
10. Tender Acceptance Undertaking on non-judicial stamp Rs.500. (Annexure-III)
11. Criminal Liability Undertaking on non-judicial stamp Rs.500. (Annexure-IV)
12. Copy of EPF Registration:
13. Copy of ESIC Registration
14. Copy of GST Registration
15. Certificate/verification from local police station:
(To be submitted within 30 days if job is awarded)
16. Power of attorney:
17. Permanent account number(PAN):
18. Reference of reputed Customers(if any):
19. Scanned copy of bid security (EMD)-DD/FDR/ OR online (link given at the top of AIIMS website i.e.
aiimsbhopal.edu.in) OR in the form of BG as per Annexure-V.
20. Income tax return for any previous three years (not earlier than 2015-2016).
21. Copies of Work Orders.
22. Copies of the audited balance sheets, including all related notes, income statements for the
previous three audited years(as stated) duly certified by Chartered Accountant/ Company Auditor
under his signature &Stamp.
23. PFMS Form.
24. Declaration.

Annexure-B
The service provider should submit minimum experience of three years for successfully running
of the patient diet kitchen of a minimum 500 bedded hospital (enclose proof of document to
support the claim, enclose work order and satisfactory completion certificate as proof of
document) as per the following format.
Sl. Name of the Name Date from which Value of No. of No. of
No. Organization whom &Designation the contract was Contract persons persons
the of the awarded/completed deployed by served.
services are provided Employer’s From To your
with completePostal contact person firm
Address with with
Tel/Mobileno. Tel/Mobileno.
Years=
Total years of experience Months=
(Add more columns, if required)
Full Address of the Firm with Tel. No. Signature of Service bidder
Date:
Seal:

Annexure-C
FINANCIAL INFORMATION OF THE BIDDER
Financial Analysis : Details to be furnished duly supported by figures in Balance Sheet/

Profit & Loss Account for the last 3 (three) years and certified by the Chartered Accountant,
as submitted by the bidder to the Income-Tax Department (copies to be attached).
FINANCIAL YEARS
(1) (2) (3) (4) (5) (6)
S. No. Details
2015-16 2016-17 2017-18 2018-19 2019-20 2020-21
i) Gross annual turnover from
similar works
ii) Profit/Loss
iii) Financial Position :
a) Cash Current Assets
b) Current Liabilities
c) Working Capital (a-b)
d) Current Ratio :
Current Assets/Current
Liabilities (b/a)
Date:
Seal:

Annexure-D
Total number of employees (verified by PF and ESI documents) engaged by the service
provider in any 36 months, during the FY from 2015-16 to 2020-21
Sl.
FY 2015-16 FY 2016-17 FY-2017-18 FY-2018-19 FY-2019-20 FY-2020-21
No.
Number of
1
Employees
Date:
Seal:

Annexure-E
List of Valid certification: (FSSAI or ISO 22000 + ISO 9001:2008) /(FSSAI and ISO
22000 + ISO 9001:2008) continuously for a period not less than 03 years.
Total
Sl. Name of Duration in
From To
No. Certification Years and
Months
Date:
Seal:

Annexure-I
TECHNICAL BIDs and its Evaluation Criteria
Technical bids received as per Annexure-A to E will be evaluated as under:
(A)TECHNICAL BID EVALUATION: STAGE I
Marks
Marks
Sl. Marks obtained
EVALUATION CRITERIA claimed by
No. Breakup by the
the Bidder
bidder
1. Total years of experience of continuous work (as
on the date of publish of tender) in the field of
Patient Diet Kitchen services for hospitals with
minimum 500 bed capacity
a. 3 – 5 years 15
b. 6 – 10 years 20
c. More than 10 years 25
Maximum Marks 25
2. Average annual turnover for any previous three
financial years between 2015-16 to 2020-21
a. Rs. 2.62 Crore – Rs. 5 Crore 15
b. Rs. 5 Crore - Rs. 7 Crore 20
c. More than Rs. 7 Crore 25
Maximum Marks 25
3. Total number of employees(verified by PF and
ESI documents) engaged by the service provider
in any 36 months, during financial years 2015-16
to
2020-21
a. 40 – 70 15
b. 70 – 100 20
c. Moe than 100 25
Maximum Marks 25
4. Certification of the service provider continuously
for a period not less than 3 years(preference will
be given to those having both ISO 9001:2008 and
ISO 22000)
a. FSSAI or ISO 22000 Certificate + ISO 5
9001:2008
b. FSSAI and ISO 22000 Certificate + ISO 10
9001:2008
Maximum Marks 10
TOTAL MARKS 85
The minimum anticipated score at Stage I of technical bid evaluation is 50 but for qualification for
Stage II, 60 marks or more is required. The service provider who will qualify in Stage I will be
eligible for Stage II i.e., Presentation at AIIMS Bhopal and for submission of financial bid.
*At no stage marks will be disclosed by AIIMS Bhopal before the financial bid.

TECHNICAL BID EVALUATION: STAGE II
PRESNTATION AT AIIMS BHOPAL

(After site visit: Patient Diet Kitchen)
Following criteria will be considered for presentation:
Name of the Bidder: __________________________________ (not to be filled as of now).
S.NO. EVALUATION CRITERIA (THIS IS NOT AN Marks Marks obtained

EXHAUSTIVE LIST) breakup by the bidder
1. Work pattern:
a. Managerial Structure of service provider agency 2.5 Not be filled as
b. Management pattern and organization of now
2. Financial Standing: Not be filled as

a. Investment/ Capital at AIIMS Bhopal 2.5 of now
b. Bill clearance criteria/ pattern
3. Management in Bhopal: Not be filled as

a. Experience/ On-Going works in hospitals in the 2.5 of now
state of M.P.
b. Nodal officer of service provider and his/her
availability and Local office at AIIMS Bhopal
c. Experience in AIIMS/ INI all over India
4. Responsiveness towards scope of work: Not be filled as

a. Supply capacity (procurement of raw of now
materials) 2.5
b. Maintenance of supply chain and follow-
up criteria (as managed in previous/
ongoing works of the Service Provider)
5. Quality maintenance: Not be filled as

a. Documentation (as managed in previous/ 2.5 of now
ongoing works of the Service Provider) and
Audit reports
b. Availability of equipment and manpower
6. Total number of projects on-going/ previously up taken Not be filled as

along with their satisfactory work performance 2.5 of now
evaluation report and verifiable certificates
(recommendation) by organizational competent
authority.
TOTAL MARKS: 15 Not be filled as

of now
 Decision of AIIMS Bhopal shall be final in this regard.
 For qualification at stage II, minimum 10 marks out of 15 are required.

 Marks of stage I plus stage II will be utilized for QCBS evaluation
 AIIMS Bhopal shall disclose the marks of Stage I and Stage II -technical bid evaluation
only after submission of financial bid by the service provider.
 The bids will further be opened and QCBS Criteria will be put up.
(B) FINANCIAL BID: - The Financial Bid shall be opened in the presence to representatives of
technical qualified bidders who may like to present. AIIMS, Bhopal date, time, and place for
opening of financial bids will be intimated later on.
(C) Evaluation and comparison of bids: 60% weightage shall be given to technical evaluation
and 40% to financial evaluation. The technical score shall be assigned to total technical (TS)
score out of maximum 100 points.
(D) The bidder who scores the highest score in Quality-cum-Cost Based (QCBS) parameter shall
be awarded the bid.
The methodology of determining the highest score will be as per the methodology given in the
manual of procurement of consultancy service and other services, 2017.
The formula for evaluation will be as follows:
The individual bidder’s financial bid scores will be normalized as per the formula below:
Fn = Fmin/ Fb * 100% (rounded off to 2 decimal places) where,
Fn = Normalized commercial Score for the bidder under consideration.

Fb = Absolute Financial quote for the bidder under consideration.
Fmin = Minimum absolute financial quote
Composite Score (S) = TS * 0.6 + Fn * 0.4 (For 60 Technical: 40 Financial)
The bidder with the highest composite score(S) would be awarded the contract.

Financial Quotations Guidelines:
The rates should be quoted separately for each category of the diet for General ward patients and
Private ward patients.
For the purpose of the selection of the successful bidder, the rates are multiplied by the number of
patients in that category (the approximate percentage of patients in each category is given in the
table below) and finally the competitive bidders are required to calculate of average cost/patient
/day.
This average cost/patient/day will be the financial quote of the bidder to arrive at the final
evaluation of the successful bidder (the evaluation criteria is detailed at page no.20-21). The cyclic
menu as a guide for general ward patients is attached at annexure XI and for Private ward patients
at annexure XII
Rates quoted for Rates quoted for
Approximate General Private
Sr. Percentage of diets to ward**(A=No. of ward***(B=No. of
No. Diet Category be served* patients x unit cost) patients x unit cost)
General full Diet + Diabetic Diet+

1. Cardiac Diet+ Renal Diet+ salt 46.41%
restricted diet+ Bland diet
2. Child full Diet 05.48%
3. Soft Diet (semi-solid Diet) 03.85%
4. Clear Liquid Diet (Clear RTF) 0.08%
5. Full Liquid Diet (Full RTF) 4.99%
6. High Protein Diet 30.24%
7. High carbohydrate diet 05.00%
8. High protein Ryle’s tube feed 03.95%
Amount for one day for General and Pvt. ward
Total amount for the day(C) C=A+B
D=C/Total patients admitted in General and Pvt.
*#Rate per patient per day(D) Ward in one day
* The percentage of the diets served per day are approximate based on the previous pattern of
patients admitted in the hospital. The percentage is a rough guide and has nothing to do with actual
diets to be served on daily basis which shall exclusively depend upon the actual number of patients
admitted for that category of diet.
**The bed occupancy rate varies from time to time. However current trend is around 600 patients.
***The bed capacity of private ward is 50 beds. However, the number diets to be served will
depend upon the actual occupancy at a particular day.
*# Average rate per patient per day(D) to be quoted in the financial Bid.

Annexure-II
Financial Bid
To,
The Director,
All India Institute of Medical Sciences, Bhopal Saket Nagar,
Bhopal-462020, Madhya Pradesh
Selection of Catering Service Agency for providing and running 24x7 Patient diet
kitchen facilities at AIIMS Bhopal.
Total
GST
Base Amount Amount
Particulars *GST% Amount
(In Rs.) including GST
(In Rs.)
(In Rs.)
1 2 3 4 5
Patient diet kitchen charges per patient

per day(As per patient’s name
mentioned in the diet sheet)
Total amount in words:- Rupees……………………….only
*In case GST is not applicable to the Hospital patient Kitchen services, the base amount
(without GST) will be paid to the service provider.
Our quotation for providing patient diet kitchen charges per patient per day is:
Rs.
(In words)
Note; - The bidder should submit an average rate/patient /day, keeping in view the %age of the
different categories of diets served in the general wards and in the Private ward. Separate
rates/day/patient for private ward and General ward should not be projected by the vender rather one
single rate / patient/day based on the average calculations should be quoted for deciding the
successful bidder.
The bid includes all taxes applicable from time to time
Declaration by the Bidder:
This is to certify that I/We before signing this tender have read and fully understood all the
terms and conditions contained herein and undertake myself/ourselves to abide by them.

(Signature of Service provider with seal)
Name:………………………….……….....
Address:………….……………..…...........
Phone No (O):.…………………..……........
E-mail:.............................................
Place:…………..........……………………….
Date:............…………………………………

Annexure- III
TENDER ACCEPTANCE UNDERTAKING

(Should be submitted in original with offline documents on a Non-Judicial Stamp Paper worth of Rs. 500/-
duly Notarized)
To
The Director,
ALL INDIA INSTITUTE OF MEDICAL SCIENCES Saket
Nagar, (AIIMS) BHOPAL-462020 (M.P.)
I………………………………………………… S/o …………………………………….

R/o……………………………………………….do hereby solemnly affirm as under:-
That I am a partner / Proprietor / Authorized representative of M/s

……………………………………………………………………………..
1. That the firm has not been blacklisted in the past 03 financial years and up till now by
any government/private/organization.
2. That the firm has no vigilance case/CBI/FEMA case pending against it.
3. That my firm has not been declared defaulter by any Govt. Agency and that NO case of
any nature i.e. CBI/FEMA/Criminal/Income Tax/GST/ Sales Tax/ Blacklisting is
pending against myfirm.
4. I have carefully read all the SOPs of Department of Dietetics (as annexed in Annexure
which may be changeable during the contract period) and hereby convey my acceptance of
the same.
5. Having examined the tender document for “selection of Catering Service Agency for
Providing Patient diet kitchen Facilities at AIIMS Bhopal” we the undersigned hereby
offer to provide Patient diet kitchen Facilities in conformity with scope of work and
terms & conditions set out in the tender document. We hereby unconditionally accept
all the tender conditions.
6. We enclosed all the relevant documents as per the tender.
7. We understand that you are not bound to accept the lowest or any tender received.
Date :(Signature of Bidder)
Name
Designation :
Please Note:- The above Undertaking duly signed and Stamped by the Authorized Signatory of the
Company, should be enclosed with Technical Bid Documents and submitted its original hard copy
with Technical Bid Envelope and scanned copy must uploaded.

Annexure-IV
CRIMINAL LIABILITY UNDERTAKING

(Should be submitted in original with offline documents on a Non-Judicial Stamp Paper worth of Rs. 500/-
duly Notarized)
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. Agency and that NO case of any
nature i.e. CBI/FEMA/Criminal/Income Tax/ Blacklisting is pending against my firm.
Name & Signature
Seal of the participating Bidder Company
Affirmation/Verification
Please Note:- The above Undertaking duly signed and Stamped by the Authorized Signatory of the
Company, should be enclosed with Technical Bid Documents and submitted its original hard copy
with Technical Bid Envelope and scanned copy must uploaded.

Annexure-V
FORMAT of BG (BANK GUARANTEE) for EMD
(Hard copy should be enclosed (if prepared) with Technical Bid Documents and submitted in original
with Technical Bid Envelope and scanned copy must uploaded)
Whereas ___________________________________________________________ (hereinafter called the

“Bidder”) has submitted its quotation dated _______________ for providing Security Services to AIIMS
Bhopal (hereinafter called the “E-tender”) against the Receiver’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 “Receiver”) in the sum of
____________________________________________ for which payment will and truly to be made to the
said Receiver, 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: If the Bidder withdraws or amends, impairs or derogates from the e-tender in any respect
within the period of validity of this e-tender. If the Bidder having been notified of the acceptance of his e-
tender by the Receiver 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 e-tender is incorrect,
false, misleading or forged We undertake to pay the Receiver up to the above amount upon receipt of its
first written demand, without the Receiver having to substantiate its demand, provided that in its demand
the Receiver 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 additional 180 Days (One Eighty days) after the period of e-tender validity (180 Days) i.e. total
validity of EMD should be 180 Days (i.e. Six Month) from the scheduled date of opening 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_____________________

Annexure-VI
FORMAT of BG for PERFORMANCE SECURITY DEPOSIT (PSD).
To
The Director,
All India Institute of Medical Sciences (AIIMS) Bhopal
Saket Nagar, Bhopal- 462020 (MP) INDIA
WHEREAS
(Name and address of the supplier) (Here in after called “the bidder”) has undertaken, in
Pursuance of contract no
to supply (Stores)/ provide service (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 atotalof. (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 specifiedtherein.
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 ……. ….. (63 months) from the date of satisfactory acceptance of
Supplies in the User Department at AIIMS Bhopal i.e.upto ------------------------------------------ (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

Annexure-VII
ALL INDIA INSTITUTE OF MEDICAL SCIENCES BHOPAL

PUBLIC FINANCIAL MANAGEMENT SYSTEM (PFMS) SERVICE PROVIDER REGISTRATIONFORM
PFMSUNIQUECODE: ...... (This code will be issued by the AIIMS Bhopal’s Finance
Dept.)
S. No. Head Name Details
1 Service provider Name
2 Father/Husband/Owner Name
3 Date of Birth
4 PAN Number
(Preferably in the Name of Firm)
(A duly singed and stamped copy must enclosed)
5 Aadhaar Number
6 TAN Number
7 GST 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
23 Cancelled Cheque Copy must enclose
Note: All above requested documents duly attested copies with this form
must be enclosed by the Service provider
DATE: ………………
PLACE: …………….
SERVICE PROVIDER SIGNATURE WITH SEAL

Chapter-4
SCOPE OF THE WORK
The successful bidder is expected to coordinate and cooperate with the

Hospital Administration of the institute to achieve the goal of meeting the patient
expectations in terms of taste, palatability, quality and hygiene and nutrition value of
patient meals. Scope of work for the hospital kitchen services broadly include;
1. Installation of equipments, utensils, furniture and fixtures
2. Providing of trained manpower
3. Regular medical examination of food handlers.
4. Personal Hygiene of food handlers
5. Provision of potable water for food preparation.
6. Procurement, storage of raw materials and check on food adulteration
7. Processing of raw materials and preparation of meals
8. Packing and Distribution of food
9. Kitchen cleanliness
10. Waste management
11. Pest control management
12. Documentation, record maintenance and audit
Any deviation from the laid down procedures will invite penalty as detailed in the penalty clause
1. Installation of equipment’s, utensils, furniture and fixtures: -The service provider should
procure and install automated/electric operated equipments/machines of different capacities/types,
including cooking utensils, crockery, cutlery, food trolleys and serving dishes as detailed in the
document at Annexure-VIII. All operational and maintenance aspect of the equipment will be the
responsibility of the service provider. The important instructions are detailed in the above-
mentionedannexure.
2.Providing of trained manpower: -Service provider will engage Qualified and

experienced work force of head cooks, Cooks, assistant cooks, helpers, stewards and bearers
possessing the desired eligibility (Guidance: Recruitment Rules- AIIMS Delhi) as detailed
below:

S. no. Category of Number required Job specifications Job Profile
employee
1. Kitchen 1 Degree/ Diploma in hotel Ensure compliance with

manager/Kitchen management and catering relevant health and safety
supervisor technology with experience of standards
01 years working in a hospital
kitchen or large institutional Investigate and resolve
canteen customer complaints
Assign duties and

compile the roster
Keep budgets and payroll

records
Ensure accuracy of all

records
Reporting of staff for any

misconduct
Ensure regular supply of

all raw materials
Co-ordinate all the

kitchen services.
2. Store keeper 1 10th standard with 05 years of Co-ordination with

experience of working in dietician regarding patient
Hospital Kitchen/ hotel meal selection and
catering preferences.
Issuance of raw materials

to kitchen for food
preparation and record
keeping
3. Steward 4 12th standard with 08 weeks Conduct daily rounds to

skill course in food production allocated wards to take
and 05 years of experience of patients feedback
working in Hospital Kitchen/ regarding dietary
hotel catering. services.
Co-ordinate with kitchen

supervisor regarding
patient meal selection and
preferences.
Report back to Dietician

I/c regarding any update
on patient meal
preference, selection and
intake.
Ensure that the correct

diet is being served to the
patient.
Generate daily patient

census.
4. Head cook 2 8th standard pass with basic Responsible for overall
skill course of 8 weeks in food functioning of the
production and 05 years’ kitchen.
Execution of standards
experience of working in
for food safety.
Hospital Kitchen/ hotel Monitoring of food
catering as cook. cooking process
Ensure food distribution
to patient care areas
Ensuring preparation of
quality food for patients.
Monitoring the work of
cooks as per their work
distribution
Maintenance of records.
5. Cook 4 8th standard pass with basic Preparation of patient

skill course of 8 weeks in food diets as per the diet sheets
production. Preferably having in consultation with
experience of working as a dieticians. Ensuring
masalchi/ cook for three years safety standards during
in catering establishment/ food preparation.
hospital/ hotel.
Safely storing and

maintaining equipments
and food materials.
Indenting of food items

from the stores.
6. Assistant cook 6 8th standard pass with 8 weeks Preparation of patient

skill course in food production, diets as per the diet sheets
preferably having experience in consultation with
dieticians. Ensuring
of working as a masalchi/ cook
safety standards during
for three years in catering food preparation. The role
ensures that food items

establishment/hospital/hotel. are properly washed,
healthy cooking methods
are adopted and quality
procedures are adhered
to.
Safely storing and
maintaining equipment’s
and food materials.
Indenting of food items
from the stores and
maintain inventory of
consumption.
7. Bearer 15 8th pass, two years’ experience Responsibility of peeling
of working in any food and chopping of
establishment vegetables, kneading
dough, grinding and
preparing masala and
cleaning of dry food
items of supervising the
cleaning, washing.
Packing and loading of
food and other necessary
cutlery in food
distribution trolleys.
Distribution of food to
patients’ bed to bed.
Observance of all the

hygienic practices during
food handling.
Collection of soiled
dish/plates from the
wards in dish collecting
trolleys.
8. Masalchis 10 8th pass, experience of working Cleaning utensils and

(Cleaners) as masalchi in any food kitchen equipment’s.
establishment
Daily cleaning of the
kitchen as per the
schedule mentioned or as
and when required.
i. The service provider shall issue identity cards to all its employees (bearing their
individual photograph) within 7 days from the date of agreement coming in
operation.
ii. The identity card shall bear the name of the employing organization, work place/food

establishment, date of issue, validity. New employee should be issued an identity
card before physically joining the assignment.
iii. The employees of the service provider agencies should not be below the age of 18
years.
iv. The service provider shall be solely responsible for their wages, fringe benefits,
conduct, duty roster, leave-records, relievers, etc.
3. Regular medical examination of food handlers: -The service provider shall employ medically
fit persons in the Kitchen
a.
ervice provider is required to forward the name and other particulars of all the staff to the
hospital administration at least 7 days prior to the commencement of actual work, so as to
complete the medical check-up and other requirements for employment in the hospital
kitchen.
b.
Medical fitness card needs to be prepared by the agency for every kitchen staff to update
the medical condition of the employees.
c.
ll the investigation will be done at AIIMS Bhopal and the charges shall be exempted by the
Medical Superintendent with the approval of the competent authority.
Medical checkup of the kitchen employees includes following base line investigation.
i. Chest X RAY once in a year
ii. CBC (Hb, TLC, DLC) after every three months
iii. Routine Urine examination once in a year
iv. Stool examination for ova, cysts and parasites every after three months
v. Stool culture for salmonella after every three months
vi. Eye Examination once in a year
vii. Skin Examination once in a year
viii. Head to toe physical checkup once in a year
d. Some other investigations may be suggested by the doctor to declare the employee
medically fit to work in patient kitchen in AIIMS Bhopal.
e. The employees hired by the service provider should be vaccinated against following
diseases before the start of employment in the hospital kitchen. Vaccination expenses of
the staffwill be borne by the service provider agency.
i. Hepatitis A
ii. Hepatitis B
iii. Typhoid
iv. Cholera
v. COVID-19
f. De-worming of food handlers will be encouraged once in a year.

g. Physical fitness certificate and vaccination certificate of each and every kitchen employee
will be verified by the Kitchen services monitoring committee before allowing
employment in the hospital kitchen.
h. The medical report of the food handlers will be compiled by the Sr.Dietician. A
record of these medical investigation reports will be documented.
i. Any employee suffering from intestinal infections, boils, infected wounds etc, can
be temporarily removed off his/her duties as per the decision of the kitchen
monitoring committee, till the illness is cured. In case the period of absence on
medical grounds is more than 15days, the employee needs to undergo medical
examination and produce fitness certificate before resuming the work. T
j. The service provider shall maintain a First Aid Box to meet any emergency
situation in respect of staff deputed byhim.
4. Personal Hygiene: -Food handlers and other kitchen staff need to observe personal cleanliness
before start of each shift of food preparation. Dieticians will regularly monitor the grooming and
personal hygiene of all staff on daily basis.The service provider shall be responsible for the
providing all staff proper protective gear - chef coats and kitchen aprons (heat resistant material),
hand gloves, head covers, mask, long washable rubber shoes/ kitchen slippersand laundry
services.A minimum of 2 sets of uniforms/employee for every six months has to be provided to all
the staff working in the hospital kitchen.The instructions to ensure personal cleanliness are
detailed at Annexure XIII.
Failure to observe the instructions will invite a penalty as described in the penalty clause
below.
5. Provision of potable water for food preparation; -Adequate supply of clean water is a must
for food preparation in the hospital kitchen.
i. The service provider will ensure running water filters of required filtration capacity.
ii.The service provider should use filtered water for food preparation (washing of raw material and
cooking) and preparation of salads.
iii.Drinking water coolers and dispensers must be regularly cleaned and disinfected.
8. Procurement, storage of raw materials and check on food adulteration: - Receiving,

storage, and cleaning of raw materials are important steps in food preparation. Patient Diet
Kitchen deals with preparation of hygienic therapeutic diets for patients as per their needs.
The service provider agency should develop a meticulous monitoring mechanism at
following steps of food processing to ensure quality food services.
i. Purchase of raw materials.

ii. Inspection and acceptance of raw materials.
iii. Storage of raw materials.
a) Dry raw material
b) Fresh raw material
iv. Cleaning of raw material:

a) Fresh
b) Dry
Every food item, whether dry foods, dairy products, fresh fruits and vegetables or eggs, requires a
specified procedure for procurement and storage. For instructions refer to Annexure-XIV.
7. Processing of raw materials and preparation of meals: -Normally only vegetarien(ovo-

vegetarian)diets shall be allowed to be prepared in the hospital kitchen.
The quality of products will be re-checked and re-evaluated by on duty dietician immediately
before use for food preparation in terms of odour, sight, and touch for its suitability for use in
patient diet preparation. If any undesirable observation is noticed by the dietician, such item shall
not be allowed to be used/ cooked and the service provider has to ensure immediate replacement.
Patient food will be prepared as per the categories mentioned in the diet sheets provided by
nursing staff and verified by dieticians. Ration calculation will be done on the basis of number of
patients in each category and accordingly, food should be prepared as required.
The diet menu will be of cyclic nature and will be revised at regular intervals. The fix cyclic menu
may vary as per the need of the patient and the Sr. Dietician in consultation with the kitchen
monitoring committee will take appropriate decision on the menu without compromising the
quality. The service provider shall not make any changes in the menu without the approval of
kitchen monitoring committee. In case of occasional unavailability of particular food items from
the fixed menu, the service provider shall inform the Sr. Dietician well in time.
i. The food items/meals supplied to the patients should be contamination-free, palatable and
fresh.
ii. The Oil that remains after cooking at the end of the day should be disposed off and
should not be recycled.
iii. A Lactometer to assess the milk fat content must be made available by the
Contractor at all locations when needed for periodic assessment of milk quality.
iv. A digital thermometer for checking temperature of food items must be made
available by the service provider agency.
v. Any incidence of usage of leftover food and or poor cooking quality (cooked or
raw) served to the patients shall result in imposition of penalty and or cancellation of
contract depending upon the decision of the competent authority.
8. Packing and distribution of meals:

Every meal will be checked and only after the receipt of approval of dietician, packing of food
will be started.
Food timings for various meals as detailed in the document should be strictly adhered to and
delay of food service will lead to imposition of penalty. The dietician will alert for the packing.
Detailed instructions for food packing and distribution are detailed in Annexure-XV.
9. Kitchen cleanliness: -The service provider agency is under obligation to ensure cleanliness of
the utensils, equipments, food trolleys, food plates, spoons, tables, floors, walls, furniture, fixtures
and kitchen surrounding. Every day after dinner, the service provider agency should take all
measures for removal of contaminants such as food residues, dirt, grease etc. on floor, walls, tiles,
window panes, electric gadgets etc. The detailed instructions to be followed by the service
provider agency are annexed at Annexure-XVI.

10. Waste management: -Waste disposal must be done through properly segregated color-
coded bins namely ‘WET’ in green and ‘DRY’ in blue bins.
Waste bins must be located away from food preparation area and in covered condition to
avoid contamination.
 The garbage collected from various areas of patient diet kitchen should be disposed off
right away by the service provider agencies as per existing municipal rules and regulations. No
garbage and leftover food should be dumped in the sinks, drains and around the campus. The
surroundings shall be kept clean and hygienic at alltimes.
 Leftover food and other waste should be transported from source to waste bins in
washable light weight containers.
 Waste containers must be of adequate size, made of impervious material, leak
proof, clearly identified, easy to clean, free from pests.
 Waste bins shall be properly covered and preferably foot operated.
 It must be removed twice in a day or when 3/4th fill, so as to avoid accumulation &
overflow in food handling area.
 The service provider shall ensure availability of sufficient stock of colour-coded
bin liners.
 Garbage bin liners should be leak proof of biodegradable material, to prevent
staining in the holding container.
 Waste bins must be cleaned thoroughly with warm water and detergent at least
once in a day.
 After segregation, the kitchen manager shall ensure that wet waste is disposed at
compost pit in the hospital premises.
11. Pest control management: - Keeping in view the importance of kitchen as a pest and
insect free area, the service provider agency must have a nominated person/agency to
control pests like Rodents, lizards, cockroaches, flies and insects in the kitchen
irrespective of whether the hospital has a pest control mechanism in place or not, so as to
ensure, a pest and insect free kitchen. The guidelines for Pest management are detailed in
Annexure-XVII.
The penalty for any foreign material in the food is detailed in penalty clause.
12. Documentation, record maintenance and audit: -The service provider agency is
expected to keep an updated record of purchase, equipment maintenance, medical
examination of food handlers, personal hygiene, potable water, kitchen cleanliness, pest
control etc. for cross verification and audit by the hospital authorities.
 Appropriate records of raw material storage of dry and perishable items,
preparation, cooking, distribution, food quality, cleaning, sanitation and pest
control should be maintained by the service provider.
 Inventory record of procured raw materials with proper details mentioning best
before, use by, date of manufacturing,expiry date has to be maintained by the
service provider agency on regular basis. It will be the responsibility of service
provider agency to get it checked by the on-duty dietician.

Chapter-5
SPECIAL TERMS AND CONDITIONS OF THE CONTRACT
1. The contract will be valid for minimum threeyears extendable up to two years from the
date of award. However, the contract needsto be renewed every year after third year for its
validity in force, depending up on the performance by the agency. The yearly renewal will
be considered by the competent authority on the recommendation of the kitchen monitoring
committee.Poor performance by the service provider agency can lead to premature
termination of the contract by the competent authority.
2. The service provider is bound to comply with all the statutory and regulatory
requirements.The service provider shall comply with all existing labour legislations
and Acts, Provisions, such as Contract Labour Regulation Act, Workmen’s’
Compensation Act, Minimum WagesAct.All claims pertaining to employees of the
service provider shall be borne by the service provider itself.
3. The service provider should have valid state/central FSSAI certificate as applicable under
Section 31(1) FSSAI Act 2006. The service provider should also follow the General
Hygienic and Sanitary Practice (GHSP) as stipulated in Part V of Schedule 4 of FSS
(Licensing and Registration of Food Business), Regulations, 2011.
4. The Director, AIIMS Bhopal either directly or through its Kitchen Monitoring
Committee reserves the right of altering the specifications of work either adding or
omitting any items of work or of having portions of the same carried out in the
institute by others and such alterations and variations shall not violate thiscontract.
5. The services should conform to the requirements of the hospital on all days of the week.
6. The service provider will ensure that all employees and workers of the agency have
undergone police verification.
7. The service provider agency will be required to provide specials diets/meals to all the
patients admitted at AIIMS Bhopal during festivals and specials days(any 6 days of the
year) as decided by kitchen monitoring committee/ Sr. Dietician.
8. Raw materials, vegetables, grocery, dairy items, bakery products, cleaning agents,
commercial grade cooking fuel (LPG) etc. to run the daily kitchen services will be
arranged and paid by the service provider.
9. All transportation for operation of the services and all applicable taxes and insurance
will be the responsibility of the service provider.
10. The number of daily diets for the patients shall be as per the diet sheets received from
ward in-charge.
11. It will be mandatory for the service provider agency to maintain meal distribution
sheet on daily basis in order to cross verify the total number of diets/ special feeds

served to the patients in every meal.
12. No food which is cooked in the kitchen shall be taken outside the hospital premises
and vice-versa without prior permission of the competentauthority.
13. The patients admitted in the day care facilities of the hospital may need to be provided
meals on the request of the staff of that facility. The payment to such meal shall be
proportionate to the full meal.
14. The service provider agency should process and submit the bills on monthly basis earliest
possible. If as a result of post payment audit any overpayment is detected in respect of any
work done by the agency or alleged to have done by the agency under the tender, it shall be
recovered by the Institution from theagency.If any underpayment is discovered, the amount
shall be duly paid to the agency by theinstitution.
15. It is binding upon the service provider to ensure release of salary of the employees of the
previous month before 07th of the next month.
16. The service provider is under obligation to provide meals to any number of consumers
on the instructions of hospital authorities under unusual circumstances like disasters,
accidents etc.
17. No Income generation be made by the service provider by selling cooked food and
also no outsider will be allowed to consume food in kitchen. Strict adherence to this
shall be observed by the service provider.
18. Security of premises, equipment, fittings and fixtures, furniture etc. will be the
responsibility of theservice provider.
19. No accommodation except the changing/resting room will be provided to the

employees of the service provider.
20. The premises shall not be used for residential purposes even for the kitchen staff. No
additions or alterations of the premises will be made without permission of the
Institute. No bathing and washing of clothes etc. will be allowed in theKitchen
premises.
21. The service provider shall ensure that the staff engaged by him observes safety
precautions and security regulations at thecampus.
22. The service provider shall not utilize the premises and facilities of the Institute to cater
any other client, other than AIIMS Bhopal.
23. Civil and electrical works will be attended by the Institute at the discretion of
Engineering Department.
24. Dispute Settlement: Arbitration - It is mutually agreed that all differences and
disputes arising out of or in connection with this agreement shall be settled by mutual
discussions and negotiations if such disputes and differences cannot be settled and
resolved by discussions and negotiations then the same shall be referred to the sole

Arbitrator appointed by the Director, AIIMS Bhopal whose decision shall be final and
binding on both theparties. The provisions of Arbitration and Conciliation Act 1996
shall be applicable. The award passed by the arbitrator shall be binding on both the
parties.Settlement of any disputes will be done within the jurisdiction of Bhopal court.
25. Subletting of Work: The firm shall not assign or sublet the work/job or any part
of it to any other person or party without having first obtained permission in writing of
AIIMS Bhopal, which will be at liberty to refuse if thinks fit. The tender is not
transferable.
26. Insolvency etc.: In the event of the firm being adjudged insolvent or having a
receiver appointed for it by a court or any other order under the Insolvency Act made
against them or in the case of a company passing any resolution or making of any
order for winding up, whether voluntary or otherwise, or in the event of the firm
failing to comply with any of the conditions herein specified AIIMS Bhopal shall have
the power to terminate the contract without any priornotice.
27. In case of pecuniary and material loss suffered by the Institute on account of
negligence attributable to the service provider agencyor his employees, the AIIMS
Bhopal will have the right to forfeit the Security Deposit falls short or found to be
insufficient to the loss thus incurred by the Institute, the balance, as may be necessary
shall be recovered from the contractual charges of the service provider agency.
28. Right of the AIIMS Bhopal: - The AIIMS Bhopal reserves the right to suitably
increase/reduce the scope of work put to this Tender. In case of any ambiguity in the
interpretation of any of the clauses in Tender Document or the contract Document,
interpretation of the Clauses by the AIIMS Bhopal shall be final and bindings on both
the Parties.
29. The payment against supplied patient Diets shall be reimbursed on submission of
monthly payment claim against number of patient Diets provided by the service
provider during the month with all the supportive documents. The service provider
shall raise the bill by first week of next month(i.e. after completion of each month)
and the payment shall be preferably made within ONE Month(30) days/ considerable
time from the date of receipt of GST enabled invoice duly certified and recommended
by designated officer in/Sr. Dietician of AIIMS Bhopal.
30. In order to avoid delay in release of monthly payment bill, the bidder should
ensure timely submission of the required documents to the client for release of
payment.

Chapter-6
PENALTY CLAUSES
Penalty will be levied as per the penalty clause. Modifications will be done in the penalty clause
from time to time as per the SOP of the department of dietetics.
1) Complaint of any nature and/ or non compliance to instructions detailed in various parts and
standard operating procedures of the document shall invite a penalty, the amount of which shall be
decided by the competent authority on the recommendations of the kitchen monitoring committee.
2) Work related penalty:

In case the service provider fails to commence / start the work as stipulated in the agreement
or there is a breach of any terms and conditions of the contract, AIIMS Bhopal reserves the
right to impose the penalty as detailed below: -
a) The service provider should make all arrangements at least one week before starting
the service, so that there are no hitches to hamper the normal diet services to the
patients. The new service provider is therefore advised to survey the kitchen
premises sufficient days in advance, asses the requirements and start mobilizing
machines, equipment, materials and other resources as per the hospital requirements
as detailed in the Annexure-VIII
b) If the service provider fails to start the service as expected, the administration will
make alternate arrangements and the full expenses shall be borne by the service
provider for the meal/meals besides a penalty of Rs. 10000/meal. Delay to start the
service for more than one meal shall involve penalty of Rs. 20000/ meal besides the
actual meal expenses.
c) Every step of food preparation will be monitored by the dietician and the service
provider will abide by all the instructions of the dieticians. The instructions of the sr.
dietician can be sought in case of any issues. Non – compliance to the standard
operating procedures of dept of dietetics will involve a penalty of
Rs.5000/incidence.
3) Food related penalty:
Active complaint of food taste due to quantity of spices/ salt in food, poor consistency of food
received and if verified by the dietician will invite penalty in the following steps:-
a) Less than 0.5% (or up to 3 complaints, whichever is less) of the total diets served in
the meal shall be ignored, however complaints more than 0.5% upto 1.5% (or more
than 3-9) in a single meal shall invite a penalty of Rs.100/ complaint on the
recommendations of the sr. dietician/ dieticians.
b) If the numbers of similar complaints are more 1.5% of the total diets served in the
meal, the whole meal shall be considered as not served and no payment shall be
released for that particular meal. The Sr. Dietician AIIMS, Bhopal will recommend
for penalty to kitchen monitoring committee and hospital administration will be
authorized to deduct the equal amount from the monthly bill.
c) If any expired product is found used in food preparation, the whole meal shall be
considered as no meal served and the whole bill amount for the particular meal

shall be deducted from that month’s bill besides legal action as warranted under
law shall be initiated.
d) Complaints of unwanted foreign particles like worms, insects, hair, stones, plastic,
pin, thread, cotton or any other similar particle in the food of patients shall be
considered serious in nature and every single complaint shall invite a penalty as
follows:-
d(i) If detected in kitchen before the meal is dispatched to inpatient areas, whole meal
shall be destroyed and the service provider has to arrange fresh alternate meals as per
the instructions of the Sr. dietician and kitchen monitoring committee within45
minutes.
d(ii) If detected by one patient in his/ her food, 20% of the total bill amount of the meal
of that day (proportionate amount of the total one-day bill considering each meal of
equal amount) shall be deducted as penalty.
d(iii) If two such complaints in same meal 50% of the total bill amount of the meal of
that day (proportionate amount of the total one-day bill considering each meal of equal
amount) shall be deducted as penalty.
d(iv) More than two complaints in the same meal shall be considered as no meal
served for the day and the whole bill amount for the day shall be deducted from that
month bill.
d.(v) If such incidents are reported more than once in a month, the AIIMS, Bhopal
administration have every right to cancel the contract and make an alternate
arrangement and the extra cost if any incurred on the alternate patient diet
arrangements shall be borne by the service provider.
e) Food borne disease outbreak if confirmed after consumption of the kitchen meals,
the penalty will double the amount of that day bill (not less than 100000/-). The
contract is liable for pre-mature termination by the competent authority and the
agency shall forfeit the security deposit. The agency can be blacklisted for further
working in the institute. Food poisoning instance will also be reported to law
enforcement agencies for further investigations.
4) Staff etiquettes/ grooming related penalty:

For any breach of contract, designated committee or Authority shall be entitled to impose
a penalty. A penalty at following rate shall be recovered from the current month bill.
a) If any employee of the service provider is found indulging in smoking/drinking/chewing
tobacco, pan and gutka/ spiting/ sleeping in the kitchen premises. Rs.500/per incident at first
time, which shall double at every repeat instances i.e., Rs.500.00 first time.Rs.1000.00 second
time, Rs.2000.00 third time and so on. The penalty shall be deducted from the bill of the month.
b) Food handlersworking in the kitchen and serving food in patient care areas should be in
proper protective gear (chef coat, kitchen aprons, hand gloves, head covers, mask) during the
time of work.Any employee found in any other attire as prescribed shall involve a penalty of
Rs.500/person at first time, which shall double at every repeat instance i.e., Rs.500.00 first
time.Rs.1000.00 second time, Rs.2000.00 third time and so on. The penalty shall be deducted
from the food bill of the month.
c) Food handlers and other staff working in the kitchen should wear long washable rubber

shoes/ kitchen slippers in the kitchen. The agency should ensure sufficient number of
slipper/shoes in the hospital kitchen (at least = 1.5x number of kitchen staff). Any employee
found in the kitchen wearing footwear other than as prescribed or wearing kitchen foot wear out
side kitchen premises shall involve a penalty of Rs.500/ person at first time, which shall double
at every repeat instances i.e., Rs.500/person first time.Rs.1000.00 second time, Rs.2000.00
third time and so on. The penalty shall be deducted from the bill of the month.
NOTE -The service provider is expected to arrange pigeon hole lockers stationed outside
kitchen entrance for the employees to keep their shoes and other belongings safely.
d) If the behavior of any employee of the service provider is found discourteous to anyone in the
hospital including staff or patients. Such instances shall involve a penalty of Rs.1000/ first time
if repeated the employee should be replaced within one month. If the employee is not replaced
after the one month, his/ her presence in the kitchen shall be construed as tress passing and the
appropriate legal action for trespassing shall be initiated against the person. Besides, the service
provider shall have to bear a penalty of Rs.1000/ day for allowing continuation of the employee
in the kitchen
e) If any personnel found performing duty by submitting a fake name and address, the services of
such employee are liable to be terminated immediately by the agency. His/ her presence in the
kitchen shall be construed as tress passing and the appropriate legal action for trespassing shall
be initiated against the person. Besides the agency shall have to bear a penalty of Rs.1000/ day
for allowing continuation of the employee in the kitchen.
f) If any personnel found on duty other than those mentioned in the informed list, the matter shall
be construed as tress passing in the restricted area of the hospital and the matter shall be
reported to police.
5) Equipment and utensils related penalty:

a) List of equipment/ utensils is attached at Annexure-VIII. This list is minimum
requirement to run the kitchen services. Non-availability/ non-functional status of any of
the electricity run equipment shall invite a penalty of Rs.1000/day and non-availability of
manual equipment/utensils shall involve a penalty of Rs.500/day.
b) Complaints of unclean utensils, equipment and kitchen areas shall involve a penalty as
recommended by the monitoring committee/Sr. dietician but not less than Rs.500/per
incident.
6) Hiring of employees related penalty:

List of employee requirement in the hospital kitchen from the service provider agency
along with the eligibility criteria is detailed at ‘providing of trained manpower section’.
The list is minimum requirement.
i. Ineligible employee for the job will not be allowed in the hospital kitchen. If such
employees are found at a later stage working in the kitchen a penalty of Rs.1000/per day
attendance shall be recovered from the service provider.

ii. Non- availability of the staff category from S. No 1 to S. No 4 shall invite a penalty of Rs.
1000/employee/day and from S.no.5 to S. No 7 shall involve a penalty of Rs.
500/employee/day.
iii. Absence of employees from duty shall involve similar penalty except in emergency
situation with prior permission from the faculty in charge/ Sr. Dietician. The service
providing agency is expected to employee 15% leave reserve in each category of the
staff.
Note- The excuses like the available staff will manage the services will not be accepted.
7) Others:
a) The service provider shall be responsible for compliance of all statutory requirements as
prescribed in relevant sections of the law and shall ensure the employment only after
verifying the credentials of the employees. Any deviation shall involve a penalty as
decided by the monitoring committee.
b) 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 agency, the Institute will make good of the losses by deducting the cost of
loss from the security deposit/or next month’s bill in one or more installments, along with
penalty of 5% of that month food bill besides legal actions if warranted against the service
provider /person.
c) The service provider is bound to follow the weekly menu of the patient kitchen as issued
by the Sr. Dietician. Any deviation from the weekly menu without prior approval of the
sr. dietician shall be considered as the “meal not served” for the particular meal and the
cost of whole meal (e.g., breakfast or lunch or supper or dinner of that day) shall be
deducted from the current month bill. Using of brands not complying with the quality
requirements shall also invoke the same penalty.
d) All the general provisions relating to penalty under Food safety and Standards Act, 2006
shall be applicable where ever the provisions of the law are violated by the service
provider agency.

ANNEXURE-VIII
List of equipments and utensils
S.no. Equipments/utensils Specifications Number
1. SS work table (2 under shelf) movable 72”*30”*34” 5

2. SS work table (1 under shelf) movable 54”*30”*34” 5
3. SS work table (sink and 1 under shelf) 36”*36”*32” 5
4. SS work table (plain) movable 62”*30”*33” 2
5. Weighing scale(digital) 500kg 2
6. Weighing scale(digital) 300kg 1
7. Weighing scale(digital) 5-10 kg
8. SS platform trolley 35”*24” 4
9. SS dunnage racks/pallets 58”*29”*6” 4
10. SS storage rack (4 shelves) 48”*24”*72” 10
11. SS storage containers 5kg and 10 kg 10
12. SS storage containers 60 litres/ 100 kg 30
13. SS cupboard Standard size(as per requirement) 2
14. Pigeon hole locker Standard size (as per requirement) 2
15. Ss potato/onion bin 35*35*33” 4
16. Insect catcher Standard 10
17. 2 burner cooking range 47”*23”*27” 3
18. Tilting bulk cooker boilers 100-150 l 5
19. Stock pot burner (1) 23*23*17.5” 2
20. Chapati hot plate/puffer 38*25*33” 2
21. Semi-automatic chapati machine or 1000 chapati per hr 1
fully automatic machine
22. Dosa plate 42”*30”*34” 2
23. Steamer (idli maker) 250 idli/batch 2
24. Bulk milk boiler 200 litres 1
25. Dough kneader 30kg/turn 1
26. Tilting grinder 20 litres, floor model 2
27. Veg cutting machine(5kg) 31*31” 1
28. Potato peeler 15kg/turn 1
29. Rice cooker 25 litres 1
30. Microwave oven More than 30 litres 1
31. Mixer juicer blender 5 liters jar 1
32. Food distribution trolley Food capacity 100KG 10
33. Liquid distribution trolley 20 litres 2
34. Four door refrigerators 1000- 1500 litres 1
35. Deep freezer 1000 litres 1
36. Water cooler cum purifier Storage capacity 90L, Cooling 1

Capacity 10L/hr
37. Tea urn 15/20 litres 10
38. Insulated flasks 10/15 litres 4
39. Dish collecting trolley 70*23*33” 4
40. Stainless Steel “Commercial Dish More than 1000 dish/hr 1
Washer” Continuous Washing
41. Pot rack 58*29*25” 2
42. 3 sink unit 111*29*33” 1
43. Garbage bin (blue and green) 40 liters 10
44. Six sectioned food plates (SS) Big size 1000
45. Snack plate (sectioned plate) Big size 1000
46. Spoons (SS) 5-10ml 1000
47. Laddles Variable 20
48. Glasses (SS) 100,200,300 ml 1000
49. Bowls 200, 300 ml 500
50. Knifes Variable 20
51. Chopping/cutting board 18*18” 20
52. Kitchen scissors Variable 5
53. Measuring flask All standard size 2
54. Measuring spoons and cups All standard size 2 sets
55. Sieve/strainer (different sizes) Variable 10
56. Tongs Variable 5
57. Sauce pans 16 cm, 18cm,21cm( 2l, 2.5l, 3l) 2 each
58. Karahi 5”, 10”.15”,20”,30”,50” 1 each
Following instructions regarding installation and maintenance of equipments should be

compiled with by the service provider.
a) Equipments and containers that come in contact with food must be of known
materials, which do not impart any toxicity to the food. Utensils containing
any injurious / corrosive metals should not be used. If at any point of time
any of the materials used are found injurious to the health of the consumers,
the service provider shall be liable to statutory proceedings and
compensations.
b) Equipments and containers should be easy to clean. Necessary cleaning
materials in sufficient quantity (at least a week’s stock) should be all the time
available and in the ready to use condition.
c) All the equipments and containers should be kept clean and in a good order.
d) Equipments and containers should be covered properly with a clean cover or
lid when not in use.
e) Where necessary, equipments are to be fitted with appropriate control device
for monitoring purposes and to control the temperature. Thermometers
should be in working condition all the time & calibrated at regular intervals.
f) All the Equipments and containers must be suitably placed and not exposed
to any source of contamination and must be installed in such a manner as to
allow adequate cleaning.

g) Lubricants used must be food grade where ever there is risk of direct &
indirect contact with the product.
h) Preventive maintenance of the equipments should be ensured as per the
schedule. A log book for equipment maintenance should be updated and
countersigned by the Sr. dietician.
i) Conduct regular inspections and maintenance of equipments. Promptly

repair or replace damaged equipment to prevent contamination and
hampering of services.
j) Sufficiency of equipments as per the bed strength is a necessity. List of
equipments and utensils as mentioned in the annexure are minimum and need
to be ensured
k) A minimum number of covered food trolleys are mentioned in the equipment
list. However, it is desirable to have one trolley for two wards.
l) Necessary storage arrangements like walk in cooler, refrigerators to keep the
dairy products and other perishable items at the required temperature shall be
the responsibility of the service provider.
m) The food shall be served in Indian Standards (adopted by BIS) certified good
quality stainless steel plates with cover. The disposables if used should be
food grade and of bio-degradable material.

ANNEXURE -IX
Brands of raw materials
1. All packaged food products shall carry a label and requisite

information(certification) as per provisions of Food Safety and Standards Act, 2006
2. The vendor should purchase quality products with FSSAI Certification.
3. Any product found without certification would be immediately rejected by on duty
dietician and subsequent penalty will be imposed.
4. The following products with the mentioned brands are an indicative reference.
Dairy Products: FSSAI Certified
1. Milk- (Toned/Double Toned/Full Cream/standard): Amul/Mothers dairy /Sanchi Dairy

2. Butter- Amul/Britannia/Sanchi Dairy/ Nutralite
3. White Butter - Amul/ Dairy Craft/ Any Brand with Agmark
4. Buttermilk: Amul/Mothers dairy/ Sanchi dairy
5. Curd- Sanchi Dairy/Nestle/Amul
6. Paneer- Fresh Paneer/GarhwalPaneer/Sanchi/Amul
7. Ice Cream- Sanchi Dairy/Kwality Walls/Amul/Top &Town
8. Milk Creamer: Nestle/ Amul/Amulya/Britannia
9. Milk Cream: Amul/Nestle/Kwality/Sanchi
10. Cheese: Amul/Sanchi/Britannia
Bakery Products: FSSAI Certified
1. Bread (White bread/brown bread/ multigrain bread): Popular/Top n town/Britannia/Modern

2. Biscuits (Multigrain/Marie/Parle-G): Britannia/Parle/Sunfeast/Patanjali
Eggs
Best quality fresh eggs
Provision &Stores
Cereals/grains/products: FSSAI Certified
1. Dalia: Rajdhani/Shaktibhog/ Silver coin/ Gangwal/Nourish

2. Semolina: Fortune/ Gangwal/ Silver coin/ ShaktiBhog/Rajdhani/ Nourish
3. Atta: Rajdhani/ShaktiBhog/Ashirwad/ Laxmi Bhog/ Silver coin/ Patanjali /Nature
Fresh/Gangwal/Fortune/ Nourish
4. Maida: ShaktiBhog/Rajdhani/ Silver coin/ Gangwal/ Fortune/ Nourish
5. Makkai Atta: Gangwal/ Silver coin/ Rajdhani/ Nourish
6. Rice Basmati: Jagat/India gate/ Daawat/ Kohinoor/Lal Quila/ Heritage/ Nourish
7. Rice (for khichdi/ kheer/general daily use): Dubraj/ Kalimuch/Daawat/Mogra/India Gate/
Nourish
8. Barley Dalia: Patanjali/Sampurna/Organic India
9. Oats: Kellogs/ Saffola/Quaker/ Patanjali/ Bagrry’s

10. Ragi: Ashirwaad/Sri-sritatwa/Ashirwaad
11. Muesli: Kellogs/ Patanjali/ Quaker
12. Corn Flakes: Kellogs/Mohun / Bagrry’s/ Patanjali / Tops
13. Vermicilli: Bambino/ MTR/ Patanjali
14. Sabudana: Sachamoti/ Varalakshmi /Jain Trading Co.
15. Poha:Rajdhani/ Gangwal/Shakti Bhog/ MTR/ Tata Sampann/ Goodlife/ Patanjali/ Nourish
16. Macaroni: Bambinno/ Nestle/ Delmonte/ Maggie/ Nourish
17. Pasta: Bambino/ Weikfield/Nestle/ Sunfeast ITC/ Nourish
18. Plain Noodles: Tops/ Nestle/ Sunfeast ITC/Patanjali
19. Sweetcorn: Safal/ Tadaa/ GoldenCrown/ Delmonte
20. Corn flour: Wiekfield/ Brown &Polson/ Tops/ Pillsbury
21. Custard Powder: Wiekfield/Brown &Polson/ Tops/ Pillsbury
22. Makhana: Swachh/ Mourya/Bagrry,s
23. Sago: Royal Ratan/ Varlaxmi/ Saccha Moti
24. Sugar: Madhur/Patanjali/Uttam Sugar
25. Jaggery: Madhur/ DK/ Kesar
Pulses/legumes/products: FSSAI Certified
1. Pulses and Legumes: (Dal/ Beans): Patanjali/ Tata Sampann / Teen Ekka /Good Life/ Nourish
2. Soya nuggets and Soyabean: Nutrela/ Fortune/ Pushp/ Nourish
3. Besan: ShaktiBhog/Rajdhani/Gangwal/ Silver Coin/ Nourish
4. Idli Mix: Pillsbury/MTR/ Gangwal/ Silver Coin
5. Frozen Peas: Safal/ Oddi Fresh / SPT
6. Groundnuts: Best Choice/ SS Gold/ Greenland
Fats and oils: FSSAI
1. Ghee: Amul/Madhusudan/ Sanchi/ Goverdhan/Nova

2. Olive Oil: Figaro/ Del monte/ Oleev
3. Refined Oil: Safola/Ruchi/Fortune/ Sundrop/ Dhara/ Patanjali/ Nourish
Juices and drinks: FSSAI Certified
1. Juices: Preferably fresh juice/Real/Tropicana

2. Coconut Water: Preferably fresh/ Real/ Cocojal –Jain Agro Food Product
3. Roohafza: Hamdard/vnatura
4. Mineral Water: Kinley/Bisleri/Aquafina
Spices: FSSAI Certified
1. Spices (Grounded/ Whole): Catch/ MDH/ Everest/ Nourish

2. Hing: Ramdev/ Patanjali/ MDH
3. Spice Whole: Catch/ MDH/ Everest/ Nourish
Miscellaneous: FSSAI Certified

1. Baking Powder: Weikfield/Tops/ brand with agmark
2. Baking soda: Weikfield/Tops/ brand with agmark
3. Chilli Sauce: Nilon’s/ Weikfield/Tabasco / Tops
4. Coconut Powder & Dry Fruits
5. Coffee: Nescafe/ Bru/Sunrise
6. Tomato Ketchup:Tops/ Kissan/ Nestle/ Heinz/ Del monte
7. Artificial Sweetener: Sugar free/Natura/Stevia
8. Gelatin: Tops/ Weikfield
9. Honey: Dabur/ Patanjali/Saffola
10. Jam:Tops/ Kissan/ Patanjali
11. Jelly:Rex/ Wiekfield
12. Pickle: Tops/ Mother Recipe/ Nilon’s
13. Salt: Tata/Annapurna/Captain Cook/ Patanjali/Nourish
14. Salt n Pepper Sachets: Catch/Naturesmith
15. Soya Sauce: Ching/ Weikfield / Maggi/ Tops/ Fun foods
16. Sugar Sachet: HiChoice / Mb Refined sugar
17. Tea: Tata tea/ Brooke Bond/ Waghbakri / Lipton/ Marvel/ Taj Mahal/Red Label
18. Tea Bags: Tata tea/ Brooke Bond/ Lipton/ Taj Mahal
19. Tomato Ketchup Sachet: Tops/Maggie/Heinz/ Del monte
20. Vinegar: Ching / Tops/ Heinz/ Del monte
21. Pickle Sachets: Tops/ Nilon’s
22. Jam Sachets: Tops/Kissan
23. Seedless Tamarind: SK Organic/Eastern
24. Dry – fruits: good life/nourish/California
25. Papad: Nourish/Agrawal’s/ Lijjat
Fruits & Vegetable
1. Fresh Fruits & Vegetable of Good Quality – Local Market
Note: Vanaspati (Dalda) in other food items is strictly prohibited.

ANNEXURE-X
Details of Patient Diet

Patient diet categories will be as follows:
DIET CATEGORY DESCRIPTION
ND [ SRD, LFD, BD, DD, RD] Normal Diet [Salt restricted diet, Low fat diet,
Bland diet, Diabetic diet, Renal Diet]
HPD High Protein Diet
HCD High Carbohydrate Diet
CFD Child Full Diet
SD [SSD] Soft Diet (Semi-solid diet)
CLD [CRTF] Clear Liquid Diet (Clear RTF)
FLD [FRTF] Full Liquid Diet (Full RTF)
HPRTF High Protein Ryle’s tube feed
All the diet plans are in accordance with RDA 2020 (Ref: NIN, ICMR)

T
Ca Ma Ri V
Ene hi F
l gne Io bo Vi it V V V
Body rgy Prot Ir Zin a Nia ol
ci s di Fl t B it it it
Wt (**) ein on c m cin at
Categ u iu ne avi B6 1 C A D
in e
Age ory m m n 2
e
Group Of
(
work ( ( (I
(m (m (u (m (m (u (u u
(kc (g/d (mg (mg m (mg m U
(Kg) g/ g/ g/g g/ g/ g/ g/ g/
al) ) /d) /d) g/ /d) g/ /d
d) d) ) d) d) d) d) d
d) d) )
)
Sedent 211 1.
1.6 12 1.6
ary 0 2
2 4 4
Moder 271 80 14. 1. 6
Men 65 43.0 370 11 95 2.1 15 2.1 5 2 6 0
ate 0 0 1 5 5
0 0 0
347 1.
Heavy 2.7 19 2.6
0 9
Sedent 166 1.
1.6 9 1.6
ary 0 1
1 3 4
Moder 213 80 11. 1. 5
55 36.0 310 15 95 2.0 12 1.6 8 2 9 0
ate 0 0 0 4 5
0 0 0
272 1.
Heavy 2.6 15 2.1
0 8
Pregn
Wome 55 4 + + 4 4
ant +35 80 12. 16 1.
n + 370 21 2.3 +2 1.9 8 0. 1 0 0
Wome 0 0 0 0 6
10 0 2 0 6 0
n
+60 +13. +0
0 6 2.5 .22 2 + + 7 4
10 11. 20 1.
- 335 16 +4 8 0. 4 2 0
00 8 0 7
+52 +10. 2.4 +0 0 8 0 0 0
0 6 .16
0-6 m 5.8 530 7.0 - - - - - - - - - - - - - -
1
6-12 7
8.5 680 9.0 - - 2 2.1 - - - - 0.5 1 - 7 -
m 1
0
1
9
8
111 40 0. 7 2
0
0 0 6 1 4
1-3 y 12.9 10.0 73 6 2.8 65 0.8 6 0.8 1 2 4
Childre 136 45 0. 1 2
4-6 y 18.3 13.0 104 8 3.7 65 1.1 8 1.0 2 4 0
n 0 0 8 1 7
7-9 y 25.3 19.0 144 10 4.9 65 1.3 10 1.3 2 0 0
170 50 1. 1 3
E-TENDER No: AIIMS/BPL/HOSP/2022-23/Patient Diet/179 Dated 26/04/2022 Page 58 of 79 2
0 0 0 4 6
9
2
0
Boys 10-12 34.9 222 27.0 65 199 12 7.0 70 1. 1.7 12 1.7 1 2 4 3 4
y 0 0 3 8 5 6 0
0 0 0
1 3 4
10-12 206 65 1. 4
Girls 36.4 27.0 207 16 7.1 70 1.6 12 1.6 8 2 7 0
y 0 0 2 4
6 0 0
2 4 4
13-15 286 80 11. 10 1. 6
Boys 50.5 36.0 287 15 2.2 16 2.2 3 2 3 0
y 0 0 9 0 6 0
8 0 0
2 4 4
13-15 240 80 10. 10 1. 5
Girls 49.6 35.0 282 17 1.9 13 1.8 0 2 2 0
y 0 0 7 0 3 5
4 0 0
2 4 4
16-18 332 85 14. 10 1. 7
Boys 64.4 45.0 367 18 2.5 19 2.5 8 2 8 0
y 0 0 7 0 9 0
6 0 0
2 4 4
16-18 250 85 11. 10 1. 5
Girls 55.7 37.0 317 18 1.9 14 1.9 2 2 0 0
y 0 0 8 0 4 7
3 0 0
Table -Summary of EAR for Indians-ICMR

Sample diet plan under each category is mentioned below.
1. ND (Normal Diet)
MEAL MENU SERVING Raw Quantity Kcal

Early Morning Tea 1 cup Milk- 25ml 17.5
Biscuits 4 Marie 50
Breakfast Cereals 1 plate 45g 150

Pulses 1 cup 15g 50
Milk 1 glass 100ml 70
Mid-morning Fruit 1 150g 60
Lunch Salad (Seasonal) ½ cup 50g 40

Rice 1 cup 30g 150
Chapatti 4 90g 300
Dal 1 cup 30g 100
Veg (GLV + Oth) 1 cup 125g 50
Curd 1 cup 50g 35
Evening Tea Tea 1 cup Milk- 25ml 17.5

Biscuits 4 50
Evening Snacks Cereals 1 cup 30g 100

Pulses 1 cup 15g 50
Dinner Salad (Seasonal) ½ cup 50g 40

Rice 1 cup 30g 150
Chapatti 4 90g 300
Dal 1 cup 30g 100
Veg (GLV + Oth) 1 cup 125g 50
Bed-time Milk 1 glass 200ml 140
Oil: 5tsp/day - 25ml = 225kcal

Sugar: 4tsp/day -20g = 80kcal
Salt: 6g/day
Spices (Red chilli powder, Coriander powder, Turmeric powder): 10g/day
Nuts: 30g/day – 180kcal (Optional)
Total Kcal – 2400 kcal/day Approx.
The total caloric requirement may vary as per patient’s requirement.

2. Salt restricted diet -Normal diet without salt
3. Low fat diet - Normal diet with fat/oil 2-1/2tsp/day = 12.5ml = 112.5kcal
4. Bland diet - Normal diet without spices
5. Diabetic Diet - Normal diet with extra salad and Khichdi / Daliya instead of Rice. No sugar
and sugar Products
6. Renal Diet – Salt free diet will be served with salt sachets as per individual requirement.
Low potassium salads, GLV will be served after leaching once a week only or as per
dietician’s recommendation.

7. HPD (High Protein Diet)

Biscuits 4 Marie 50

Pulses 1 cup 30g 100
Milk 1 full glass 200ml 140
Egg / Soya 2 100 / 60 170
Mid-morning Fruit + 1 / 1 glass 150g / 200ml 60

Buttermilk / 100
Lassi / Shakes

Rice 1 cup 30g 100
Chapatti 4 60g 200
Dal 1 cup 30g 100
Veg (GLV + 1 cup 125g 50
Oth) 1 cup 100g / 100g 200 / 175
Veg (Paneer / 1 cup 100g 70
Egg)
Curd

Biscuits 4 Marie 50

Pulses/ Nuts 1 cup 30g / 10g 100 / 60

Rice 1 cup 30g 100
Chapatti 4 60g 200
Dal 1 cup 30g 100
Oth)
Bed-time Milk 1 full glass 200ml 140

Salt: 6g/day
Spices (Red chili powder, Coriander powder, Turmeric powder): 10g/day
Nuts: 30g/day – 180kcal

8. HCD (High Carbohydrate Diet)

Biscuits 4 Glucose 50

Pulses 1 cup 15g 50
Mid-morning Fruit 1 150g 60

Rice 1 cup 30g 100
Chapatti 3 90g 300
Dal 1 cup 30g 100
R&T) 1 cup 50g 35
Curd

Biscuits 4 50

Fruit 1 cup 15g 50

Rice 1 cup 30g 100
Chapatti 3 90g 300
Dal 1 cup 30g 100
Veg (Oth + R&T) 1 cup 125g 50

Salt: 6g/day
Sugar: 30 gms/day = 120kcal/day

9. CFD (Child Full Diet)

Early Morning Milk 1glass 200ml 140
Biscuits 4 Glucose 50

Veg 1 cup 100g 40
Mid-morning Fruit / Soup 1 / 1 cup 150g / 100ml 60

Rice 2 cup 60g 200
Chapatti 4 75g 250
Dal 1 cup 30g 100
R&T)
Curd 1 cup 100g 70
Sweet(alternate
days)
Evening Snacks Cereals / 1 cup 30g 100

Fruit + Milk 1 cup 150g 60

Rice 2 cup 60g 200
Chapatti 4 75g 250
Dal 1 cup 22.5g 100

Sugar: 5tsp/day – 25g/day= 100kcal
Salt: 6g/day
Nuts:30gms/day
Total kcal- 2800 kcal/day approx..

10. SD (Soft Diet)
Biscuits 4 Marie 50

Mid-morning Fruit (soft) 1 150g 60

Soup 1 cup 100ml 50
Lunch Rice / Khichdi / 2 cups 60g 200

Dalia / Crushed
Chapatti
Dal 2 cups 45g 150
R&T) 1 cup 50g 35
Curd

Biscuits 4 Marie 50
Evening Snacks Cereal Porridge 1 cup 30g 100
Dinner Rice / Khichdi / 2 cups 200

Dalia
Dal 2 cups 45g 150

Salt: 6g/day
Total kcal- 2000 kcal/ day approx.

11. CLD (Clear Liquid Diet)
TIME FEED QUANTITY
6 am Coconut water 100 – 300ml
8 am Rice kanji 100 – 300ml
10 am Clear Veg Soup 100 – 300ml
12pm Dal water 100 – 300ml
2pm Clear fruit juice 100 – 300ml
4pm Lemon water 100 – 300ml
6pm Black tea 100 – 300ml
8pm Sago water 100 – 300ml
10pm Barley water 100 – 300ml
12. FLD (Full Liquid Diet)
TIME FEED QUANTITY

6 am Milk 100 – 300ml
8 am Fruit Milk shake 100 – 300ml
10 am Lassi 100 – 300ml
12pm Cereal blend 100 – 300ml
2pm Buttermilk 100 – 300ml
4pm Tea 100 – 300ml
6pm Pulse+ Rice blend 100 – 300ml
8pm Egg nog 100 – 300ml
10pm Soy milk 100 – 300ml
13. HPRTF (High Protein Ryle’s Tube Feed) – 4 Eggs and Skimmed milk powder will be added
extra as per the patient requirement.
TIME FEED QUANTITY
6 am Milk + Sattu/ragi/milk powder 100 – 300ml
8 am Fruit Milk shake 100 – 300ml
10 am Egg nog(2 eggs) 100 – 300ml
12pm Cereal blend(puree feed) 100 – 300ml
2pm Buttermilk/soup 100 – 300ml
4pm Milk + sattu/ ragi 100 – 300ml
6pm Pulse+ Rice blend 100 – 300ml
8pm Egg nog(2 eggs)/ puree feed 100 – 300ml
10pm Soy milk/ milk 100 – 300ml
The given liquid diet menu is suggestive and may vary as per dietician’s recommendation in terms
of time, feed and quantity.
The oral liquid diet and tube feeding menu plan will be customized as per individual patient
requirement.
All liquid feeds should be made using boiled water.

Annexure -XI
CYCLIC MENU (General Wards)
The menu is totally suggestive and may vary as per patients requirement and seasonal
availability and dietician’s recommendations
Days / Early Breakfast Mid- Lunch Evening Evening Dinner Bed-time

Meals Morning Mornin Tea Snack
g
Salad
Chapati(Fulka/mi
Cornflake Salad
Tea, Lemon ssi)
s with Makhan Veg Pulav / Veg
Su Biscuit water/ Jeera Rice Tea Flavored
ND milk a Bhel Khichdi
n (Parle / coconut Dal fry ( Arhar) Biscuit Milk
Tomato Chutney
Marie) water Leafy veg +
Fruit Moong dal
Besan gate curry
Curd/Boondi raita
Cornflake Khichdi (No

Makhan Veg Daliya
SD s with chapatti,salad,le
a kheer
milk afy veg)
Without Khichdi (No

Without
DD sugar Rice) Veg Daliya
Sugar
Boiled
HP egg
D Sauted
paneer
Cereal Salad
Pulse Chapati(Fulka/mi Salad
Malt ssi) Sabudan Rice
Tea, Poha
Mo (Water/ Lemon Rice Tea a Chapatti Flavoured
ND Biscuit
n Milk/ Arhar Dal Biscuit Khichdi Masoor dal Milk
Fruit
buttermi Leafy veg + Mix veg
lk) Paneer curry Lauki chutney
Curd
Khichdi (No
Oats + Ragi
SD chapatti,salad,le Veg Daliya
Milk porridge
afy veg)
Khichdi (No
Without Without
DD Rice) Veg Daliya
sugar Sugar
Scramble
HP d egg
D Plain
Paneer
Uttapam Soup Salad Salad

Veg
Tu Tea, + (Mix Chapati(Fulka/mi Tea Rice Flavoured
ND Cutlet
e ,Biscuit sambhar veg/ ssi) Biscuit Chapatti Milk
Tomato/ Mint Rice Moth Dal

Milk Spinach/ Leafy veg + Soy Bhindi masala
Fruit Coriand curry Kundru chutney
er/ Dal fry (Arhar)
Beet Curd/ pumpkin
root/ raita
corn)
Khichdi (No
Milk Veg Daliya /
SD chapatti,salad,le
Daliya Veg Quinoa
afy veg)
Khichdi (No
Without Without Veg Daliya /
DD Rice)
Sugar sugar Veg Quinoa
Omelet
HP
Baked
D
Paneer
Salad
Chapati(Fulka/mi
Salad
ssi)
Millets Rice
Butterm Tomato rice
Upma Sprouts Chapatti
We Tea, ilk / Arhar dal Tea
ND Chat Masoor Dal Flavoured Milk
d Biscuit Lassi Leafy veg + Biscuit
Milk Tinda masala
Roasted Matar Paneer
Fruit Pumpkin
curry
chutney
Curd
Khichdi (No
afy veg)
Khichdi (No
Without Without
DD Rice) Veg Daliya
Sugar sugar
Boiled
HP egg
D Sauted
paneer
Soup
(Mix Salad
Idli + veg/ Chapati(Fulka/mi
Salad
Sambar + Tomato/ ssi)
Rice
Coconut Spinach/ Jeera Rice Fruit
Th Tea, Tea Chapatti
ND chutney Coriand Rajma/Lobia Milksha Flavoured Milk
u Biscuit Biscuit Chana Dal Palak
er/ Leafy Veg + ke
Mix veg
Milk Beet Karela veg
Turai chutney
Fruit root/ Curd
corn)
Khichdi (No
Veg Daliya /
Veg Quinoa
afy veg)
Khichdi (No
DD Rice)
Sugar Sugar Veg Quinoa

Scramble
HP d egg
D Paneer
tikka
Salad
Thepla Chapati(Fulka/mi Salad
Green ssi) Rice
chutney Mint Rice Veg Chapatti
Tea Malt Tea
Fri ND Kadhi(Buindi/Bha Upma Masoor Dal Flavoured Milk
,Biscuit Biscuit
jia/Sindhi) Turai veg
Milk Leafy veg + Kundru chutney
Fruit Paneer + Chole
curry
Khichdi (No
Ragi
Porridge
afy veg)
Khichdi (No
Without Without
DD Rice) Veg Daliya
Sugar Sugar
Omelet
HP
Baked
D
Paneer
Salad
Chapati(Fulka/mi
Salad
ssi+ghee )
Mung Dal Rice
/Paratha)
Tea, Chilla Butterm Chapatti
Soy Rice Tea, Dhokala
Sat ND Biscuit ilk Mung Dal Flavoured Milk
Mix dal Biscuit
Milk Pumpkin Masala
Leafy veg +
Fruit Chana dal
Lauki kofta curry
chutney
Curd
Khichdi (No
Veg Daliya /
Veg Quinoa
afy veg)
Khichdi (No
DD Rice)
Sugar Sugar Veg Quinoa
Boiled
HP egg/
D sauted
paneer

Annexure-XII
CYCLIC MENU (Private Ward)
Days Early Mid- Evening

Breakfast Lunch Dinner Bed-time
/Meals Morning Morning Tea Snack
Cornflakes Salad Salad
Tea, with milk Chapati(Fulka/missi+gh Veg
Lemon
Biscuit ee) /Paratha Pulav /
water/ Makhana
(Nutri French toast Jeera Rice Veg
coconut Tea Bhel Flavoure
Sun ND choice/ / Bread Dal fry ( Arhar) Khichdi
water Biscuit d Milk
Marie/ Butter Leafy veg + Besan gate Moong
Fruit
Cracker (Nutralite) curry dal
Khakhra
s) Curd/ boondi raita Tomato
Fruit Sweet - Lauki Halwa Chutney
Khichdi (No
Cornflakes Makhana Veg
SD chapatti,salad,leafy
with milk kheer Daliya
veg)
Without
Khichdi (No Rice) Withou Veg
DD sugar
Sweet - sugar free t Sugar Daliya
HP Boiled egg
D Sauted paneer
Salad
Cereal Salad
Chapati(Fulka/missi+gh
Pulse Malt Chapatti
Poha ee ) /Paratha
(Water/Mil Sabudana Rice
Tea, Lemon Rice
Mo k/ Tea Khichdi Masoor Flavoure
ND Biscuit Oats + Milk Arhar Dal
n buttermilk) Biscuit dal d Milk
Leafy veg + Paneer
Fruit Mix veg
Fruit curry
Roasted Lauki
Curd
Peanuts chutney
Sweet - Atta halwa
Khichdi (No
Ragi Veg
SD Oats + Milk chapatti,salad,leafy
porridge Daliya
veg)
Without Withou Veg
DD Khichdi (No Rice)
sugar t Sugar Daliya
Extra salad
Scrambled
HP
egg
D
Plain Paneer
Soup (Mix Salad

Salad
Uttapam + veg/ Chapatti
sambhar + Tomato/ Rice
ee ) /Paratha Veg
chutney Spinach/ Moth
Tea, Mint Rice Tea Cutlet Flavoure
Tue ND Beet root/ Dal
Biscuit Leafy veg + Soy curry Biscuit d Milk
Milk Daliya corn) Bhindi
Dal fry (Arhar) Fruit
masala
Curd/Pumpkin Raita
Fruit Roasted Kundru
Sweet – Rice kheer
chana chutney
Veg
Khichdi (No
Daliya /
SD Milk Daliya chapatti,salad,leafy
Veg
veg)
Quinoa

Veg
Without Khichdi (No Rice) Withou Daliya /
DD
Sugar Extra salad t sugar Veg
Quinoa
HP Omelet
D Baked Paneer
Salad
Salad
Chapatti
Millets Upma Rice
Buttermilk / ee ) /Paratha
Sprouts Masoor
Lassi Tomato rice
We Tea, Cornflakes Tea Chat Dal Flavoure
ND Arhar dal
d Biscuit with Milk Biscuit Tinda d Milk
Roasted Leafy veg + Matar
Fruit masala
Mung dal Paneer curry
Fruit Pumpki
Curd
n
Sweet - Suji Halwa
chutney
Khichdi (No
Veg
Daliya
veg)
Without Khichdi (No Rice) Withou Veg
DD
Sugar Extra salad t sugar Daliya
HP Boiled egg
D Sauted paneer
Soup (Mix Salad

Salad
Idli + Sambar veg/ Chapatti
+ Coconut Tomato/ Rice
ee ) /Paratha
chutney Spinach/ Fruit Chana
Tea, Jeera Rice Tea Flavoure
Thu ND Coriander/ Milkshak Dal
Biscuit Rajma/Lobia Biscuit d Milk
Oats + Milk Beet root/ e Palak
Leafy Veg + Karela veg
corn) Mix veg
Curd
Fruit Turai
Sweet- Sewai kheer
Khakra chutney
Veg
Khichdi (No
Daliya /
Veg
veg)
Quinoa
Veg
DD
Sugar Extra salad t Sugar Veg
Quinoa
Scrambled
HP
egg
D
Paneer tikka
Thepla / Veg Salad Salad

Malt Veg
Paratha Chapati(Fulka/missi+gh Chapatti
Tea Tea Upma Flavoure
Fri ND ee ) /Paratha Rice
,Biscuit Roasted Biscuit d Milk
Ragi Mint Rice Masoor
Peanuts Fruit
Porridge Kadhi(Buindi/Bhajia/Sin Dal

dhi) Turaive
Fruit Leafy veg + Paneer + g
Chole curry Kundru
Curd chutney
Sweet - Mung Halwa
Khichdi (No
Veg
SD Ragi Porridge chapatti,salad,leafy
Daliya
veg)
Without Khichdi (No Rice) Withou Veg
DD
Sugar Extra salad t Sugar Daliya
HP Omelet
D Baked Paneer
Salad
Salad Chapatti
Chapati(Fulka/missi+gh Rice
Mung Dal
Buttermilk ee ) /Paratha) Mung
Chilla
Tea, Soy Rice Dhokala Dal
Tea, Flavoure
Sat ND Biscuit Wheat Mix dal Pumpki
Milk Daliya Biscuit d Milk
flakes / Leafy veg + Lauki kofta Fruit n
Puffs curry Masala
Fruit
Curd Chana
Sweet - Custard dal
chutney
Veg
Khichdi (No
Daliya /
Veg
veg)
Quinoa
Veg
DD
Sugar Extra salad t Sugar Veg
Quinoa
HP Boiled egg/
D sauted paneer

Annexure-XIII
Instructions for maintenance of Personal Hygiene
Following points need to be complied with by the kitchen staff and ensured by the management of
the service provider agency.
1. Clean uniform and protective over-clothes should be worn by every staff before
start of work.
2. Routine hand wash practices especially after toilets or visit outside kitchen.
3. Finger nails of the food handlers should be short, clean, and polish-free. No
artificial nails will be permitted in the food production area.
4. Food handlers should make a habit of washing hands (including under fingernails
up to forearms vigorously and thoroughly) with soap and warm water for a period
of 45-60 seconds. Necessary training for hand washing techniques for food
handlers will be arranged by Hospital Administration. The service provider is
expected to ensure availability of soap (preferably liquid soap), clean towels and
tissue paper in sufficient quantities for the use of the food handlers. Hand washing
is a must:
a) Immediately before starting food preparation or handling equipment.
b) During food preparation whenever hands touch unclean surfaces.
c) After toilet use and when returning to your work.
d) When switching between working with raw foods and working with ready
to-eat or cooked foods.
e) After touching face, nose, hair, or any other body part, and after sneezing,
coughing or scratching.
f) After cleaning tables and other furniture and fixtures.
g) Between each task performed and before wearing disposable gloves.
Change disposable gloves as often as hand washing is required. Wash hands
before donning and after discarding gloves.
h) After eating.
i) Any other time an unsanitary task has been performed like taking out
garbage, handling chemicals, cleaning tables, picking up a dropped food
item, etc.
j) The hands after wash should be dried with single use towels.
k) Also remember to turn off faucets using a paper towel in order to prevent
recontamination of clean hands. The service provider will ensure availability
of tissue dispensers in the toilets.
5. The food handlers should wear a hair net or cap that completely covers all hair in
every food production.
6. Male workers should be preferably clean shaved. Beard restraints should be used in
food production area, if beard is not trimmed due any reason.
7. Food handlers will not be allowed to wear jewelry in the food production area.No
wrist watch/ bracelet allowed.
8. Smoking, tobacco, and illegal drugs are not allowed on the premises at any time.
Any such activity will be reported to the Medical Superintendent.

Annexure-XIV
Instruction to be observed for Raw Materials Procurement, Inspection and Storage
Every food item, whether dry foods, dairy products, fresh fruits and vegetables or eggs, requires a
specified procedure for procurement and storage. It is the standard practice of the patient kitchen
management to assume that all the food items/raw materials received are not worth acceptance at
patient diet kitchen unless certified before receiving by the inspection committee.
1. The service provider will ensure regular and timely procurements of all quality food items and
accessories as per requirement.
2. All wet (perishable food items) will be either purchased fresh (on the day of preparation but
well in advance of preparation time) or a day before and all dry items minimum 15 days of
preparation.
3. The raw materials will be received according to the criteria for selection and approval in
presence of inspection committee.
4. All Raw materials at patient diet kitchen procured from suppliers should be FSSAI approved
and conform to all Standards laid down under the relevant regulations.
5. Raw materials are received according to the storage and processing capacity of the kitchen.
6. All raw materials and ingredients are inspected and sorted before processing.
7. Records of raw materials or ingredients received are maintained by the store keeper/ kitchen
manager.
8. The kitchen supervisor/store keeper in presence of on duty dietician physically checks each
and every food item/ raw material for correct quantity, quality and if required temperature.
9. Raw material quantity needed for each meal shall be calculated by the store keeper as per
guidance manual (patient diet plan attached at Annexure-X) and diet sheet received from
various wards. Issuance of raw materials to the head cook after proper cleaning should be done
according to the quantities calculated for each meal.
10. Packaging of raw materials should be of good quality and contain the date of packaging and
expiry. All packaged raw materials are checked for expiry date/best before/use by date.
11. Poor quality Raw material/ infested by insects/ rotten or decomposed items shall not be
allowed in the kitchen premises by the Kitchen monitoring committee/ Sr. Dieticians/
Dieticians. The service provider in his own interest (to prevent unnecessary losses) is advised
to ensure procurement of high-quality food items only.
12. Replacement of damaged items/materials shall be the responsibility of the manager. The
monitoring committee shall not allow the storage of such items in the kitchen for more than 24
hours. If found beyond 24 hours, necessary action will be taken.
13. Entry for stock rejection has to be done by the manager and verified by dietician.
14. Access to material and product storage areas is restricted only to the authorized persons.
15. A suitable air curtain is advised at all entrances and exits opening to the external environment,
in order to maintain the internal conditions of the storage area.
16. Fly catcher must be installed in storage areas.
17. The containers and equipment used for receiving raw material are cleaned and sanitized as per
the standards before receiving the item.
18. Trolleys handling garbage or other items must not be used for transporting food items.

19. For raw material storage, the agency should ensure sufficient number of stainless steel shelves
and containers.
20. The containers must be made of non-toxic materials/ Stainless steel/food grade plastic for
storage of raw materials.
21. The exterior surfaces of food containers, such as cans and jars must be cleaned before opening.
22. Raw food materials should be issued to the cook/kitchen staff by the store keeper on receiving
a demand sheet certified by the dietician.
23. Stock maintenance must be regularly done by the store keeper.
24. Use the First in First out (FIFO) inventory rotation of products.
25. Keep products in original package until used.
Checking for adulteration in following types of raw materials will be done regularly.
1. Pulses
2. Edible oils
3. Food grains
4. Ghee or butter
5. Sugar, honey, jaggery
6. Milk, curd
7. Rice, semolina, refined flour
8. Spices
Any adulteration will lead to penalty as specified in the tender.

Annexure-XV
Instructions for Packing and Distribution of Food
1. Number of different types of meals to be dispatched should be cross checked from the diet
sheets
2. Cleanliness of packaging area, containers, serving utensils (like plates, spoons, bowls and
ladles), and food trolleys should be cross-checked before the dispatch of trolleys.
3. Sufficient number of plates/spoons/ glasses/bowls should be ensured as per requirement
before dispatch of food trolleys.
4. Routine cleanliness and maintenance of food trolleys should be ensued before loading.
5. Quantity of prepared food to be loaded should be cross-checked checked against the diet
sheets.
6. Packing of food items:
7. Dry food like: biscuits, toasts, salt, pepper and sugar sachets, should be stored in dry air
tight containers.
8. Hot food like: vegetables, gravy, rice, khichdi, boiled eggs, hot desserts and hot liquids
(dal, soup, tea, milk, RT feeds) should be kept in hot chamber.
9. Cold food includes: curd, buttermilk, cold desserts, salad, fruits and juices should be kept
in cold chamber.
10. Chapattis will be covered in proper cloth and stored inside appropriate container before
loading. For loading it will be rolled in aluminum foil.
11. Soft diet, diabetic diet, renal diet, salt restricted diet, high protein diets, low fat diet and
liquid diets, should be packed as per prepared menu and well labelled.
12. Temperature: Temperature control of trolleys should be checked before dispatch of
trolleys. Hot chamber will be maintained temperature >65 °c.
13. Additional patient meal/meals (if required) on written request of the dieticians should be
made available by the service provider even at short notice.
14. The wards in the hospital are provided with pantry. The service provider shall use the
pantry for plating of food/meals and warming food(temperature maintenance) if required.
The meals will be served to the patients at bedside from the pantry.
15. Collection back of food plates/utensils in dish collecting covered trolleys within one hour
after the distribution of the meals will be the responsibility of the service provider.

Annexure-XVI
Instructions for the Kitchen Cleanliness
Thorough cleaning should be ensured through following steps;

1. Pre-scraping the utensils or surfaces and rinsing with clean water to remove most of the
food residues, dirt and debris present.
2. Washing with warm water and detergent by agitation to loosen the remaining food
residue and dirt.
3. Rinsing with clean water to remove the loosened food residues and dirt and to get rid of
the residues of detergent by clean water.
Regular cleaning of the kitchen with detergent /soap and water has to be done by the
service provider.
Schedule of kitchen cleaning:-
a. Cooking Area should be cleaned twice per day i.e., after Lunch and Dinner
preparation.
b. Vegetable and Fruits Chopping Area every time before and after vegetable
and cutting/ chopping.
c. Dry store should be cleaned twice a day by dry mopping and once in a week
with soap and water.
d. Dishwashing area every time after cleaning of dish.
e. Trolleys should be washed before loading and after the food is service is
completed.
f. Refrigerator/ deep freezer should be cleaned once in a week (e.g., every
Monday) with baking soda and water.
g. Garbage should be removed twice per day or when bags are ¾ full.
h. Garbage bins should be washed once per day with soap and water.
i. Cleaning of cooking equipments should be ensured after cooking of meals
and before starting the next meals.
j. Cleaning of floor thrice per day with soap and water.
k. Cleaning of Washbasins, Walls, Ceiling, Windows, Fan, Ventilation Grills
twice per week.
l. Glass windows once per day
m. Drainages should be cleaned frequently but at least twice in a day with hot
water flush and disinfectants
n. Toilets should be flushed every time after use and thrice per day with
nonionic surfactant disinfectants.
(Reference-Recommendations for disinfectant policy for AIIMS Bhopal 2015)

Annexure-XVII
Instructions for Pest Control
1. Pest and insects’ management program must be documented and must identify target pests
and address plans, methods, schedules, control procedures and where necessary training
procedures.
2. Program must include a list of chemicals which are approved for use in specified areas of the
establishment.
3. Records of pest and insect management must be maintained.
4. Storage practices must be designed and ensured in such a way so as to minimize the
availability of food and water to pests.
5. Material found to be infested must be handled in such a way so as to prevent contamination
of other materials.
6. Potential pest harborage (e.g., burrows, holes, crevices) needs to be identified and reported to
hospital administration so that necessary measures are taken to seal it.
7. Detectors and traps must be designed and located so as to prevent contamination to
materials.
8. UV light traps if used must be emptied regularly.
9. External bait stations can be positioned to keep pest away from building entrances.
10. Eradication measures must be put in place immediately after evidence of infestation is
reported.
11. The use of pesticide spray is recommended at the interval of every three months.
12. Only fully trained qualified personnel must be permitted to apply pesticide.
13. Records of pesticide use must be maintained to show the type, quantity and concentration
used, where, when and how applied and the target pest. These chemicals must be approved
to be used in country.
14. All chemicals used for pest control measures must be accurately labelled and stored away
from raw materials.
15. External doors, windows, ventilation opening must be minimized as these are the potential
places of pest / insect entry.
16. External doors must be kept closed when not in used.
17. External and internal environment, storage facilities, equipments and associated ancillary
areas must be kept clean and free of product accumulations to prevent pest and insect
infestation.
18. Pest barrier to be placed in situ.

Annexure-XVIII
DECLARATION
(On letter head of the firm)
1. I, …................................................................................................................... Son /
Daughter
of Shri. …........................................................................................... Proprietor / Partner / Director

/
Authorized Signatory of …........................................................................................ am competent

to
Sign this declaration and execute this tender document.
2. I have carefully read all the SOPs of Department of Dietetics (as annexed in Annexure,
which may be changeable during the contract period) and hereby convey my acceptance of
the same.
3. I have carefully read and understood all the terms and conditions of the tender and hereby
convey my acceptance of the same.
4. The information / documents furnished along with the above applicable are true and
authentic to the best of my knowledge and belief. I/we, am / are well aware of the fact that
furnishing of any false information / fabricated document would lead to rejection of my
tender at any stage liabilities towards prosecution under appropriate law.
Signature of Authorized Signatory
Date : Full Name:
Place : Company's
Seal:
N.B: The above declaration, duly signed and sealed by the authorized signatory of the
service provider, should be enclosed with Technical Bid.

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ALL INDIA INSTITUTE OF MEDICAL SCIENCES (AIIMS) BHOPAL

E-TENDER No.: AIIMS/BPL/HOSP/2022-23/Patient Diet/179 Dated 26/04/2022

E-TENDER No: AIIMS/BPL/HOSP/2022-23/Patient Diet/179 Dated 26/04/2022 Page 1 of 79

Clarification of bidding documents.

Amendments in Bidding Documents

Any query related to uploading with this tender should be mailed to

Note: Manual bids will not be accepted under any circumstances.

E-TENDER No: AIIMS/BPL/HOSP/2022-23/Patient Diet/179 Dated 26/04/2022 Page 2 of 79

E-TENDER No: AIIMS/BPL/HOSP/2022-23/Patient Diet/179 Dated 26/04/2022 Page 3 of 79

4.Chapter-3 General Terms and Conditions of the Bid 13-19

E-TENDER No: AIIMS/BPL/HOSP/2022-23/Patient Diet/179 Dated 26/04/2022 Page 4 of 79

E-TENDER No: AIIMS/BPL/HOSP/2022-23/Patient Diet/179 Dated 26/04/2022 Page 5 of 79

S. NO. MEAL PACKING DISPATCH TIME

E-TENDER No: AIIMS/BPL/HOSP/2022-23/Patient Diet/179 Dated 26/04/2022 Page 6 of 79

E-TENDERING INSTRUCTIONS TO THE BIDDERS

More Information useful for submitting online bids on the

2. Broad outline of activities from prospective Bidders:

E-TENDER No: AIIMS/BPL/HOSP/2022-23/Patient Diet/179 Dated 26/04/2022 Page 7 of 79

Broad outline of submissions are as follows:

(ii) Submission of signed copy of Tender Documents/Addendums.

10. Offline Submissions:

E-TENDER No: AIIMS/BPL/HOSP/2022-23/Patient Diet/179 Dated 26/04/2022 Page 8 of 79

(a) Criminal Liability undertaking on Non-judicial Stamp paper of Rs.500/-

(b) Undertaking of Terms & Conditions on Non-judicial Stamp paper of Rs.500/-

14. Other Instructions

E-TENDER No: AIIMS/BPL/HOSP/2022-23/Patient Diet/179 Dated 26/04/2022 Page 9 of 79

E-TENDER No: AIIMS/BPL/HOSP/2022-23/Patient Diet/179 Dated 26/04/2022 Page 10 of 79

1. All persons (Individual/ HUF/Proprietor firm/ Partnership firm/Corporate/LL

2. The competitive bidder should have minimum 03 years’ experienceof successfully

E-TENDER No: AIIMS/BPL/HOSP/2022-23/Patient Diet/179 Dated 26/04/2022 Page 11 of 79

8. Satisfactory performance certificate issued by the organization as per Sl.No.2 of

E-TENDER No: AIIMS/BPL/HOSP/2022-23/Patient Diet/179 Dated 26/04/2022 Page 12 of 79

E-TENDER No: AIIMS/BPL/HOSP/2022-23/Patient Diet/179 Dated 26/04/2022 Page 13 of 79

8.2 “Fraudulent practice” means a misrepresentation or omission of facts in order to

8.4 “Coercive practice: means harming or threatening to harm, directly or indirectly,

E-TENDER No: AIIMS/BPL/HOSP/2022-23/Patient Diet/179 Dated 26/04/2022 Page 14 of 79

E-TENDER No: AIIMS/BPL/HOSP/2022-23/Patient Diet/179 Dated 26/04/2022 Page 15 of 79

26. Tenders from Firms/Companies/Service providers whose performance was not

E-TENDER No: AIIMS/BPL/HOSP/2022-23/Patient Diet/179 Dated 26/04/2022 Page 16 of 79

E-TENDER No: AIIMS/BPL/HOSP/2022-23/Patient Diet/179 Dated 26/04/2022 Page 17 of 79

48. Right to accept any Bid or reject any or all Bids :-

50. OBLIGATION OF THE SERVICE PROVIDER:

E-TENDER No: AIIMS/BPL/HOSP/2022-23/Patient Diet/179 Dated 26/04/2022 Page 18 of 79

51. INTEGRITY PACT

52. Dispute Resolution

E-TENDER No: AIIMS/BPL/HOSP/2022-23/Patient Diet/179 Dated 26/04/2022 Page 19 of 79

Documents to be attached to the tender (To be enclosed with technical bid-Cover 1)

Name of the Firm: ………………………………………………………………

E-TENDER No: AIIMS/BPL/HOSP/2022-23/Patient Diet/179 Dated 26/04/2022 Page 20 of 79

(Add more columns, if required)

E-TENDER No: AIIMS/BPL/HOSP/2022-23/Patient Diet/179 Dated 26/04/2022 Page 21 of 79

FINANCIAL INFORMATION OF THE BIDDER

Financial Analysis : Details to be furnished duly supported by figures in Balance Sheet/

E-TENDER No: AIIMS/BPL/HOSP/2022-23/Patient Diet/179 Dated 26/04/2022 Page 22 of 79

E-TENDER No: AIIMS/BPL/HOSP/2022-23/Patient Diet/179 Dated 26/04/2022 Page 23 of 79

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