Comprehensive catering service tender – western cape government health

{"closingDate":"3 JULY 2026","closingTime":"11:00","briefingSession":"{\"date\":null,\"time\":null,\"venue\":\"ion session 47\",\"is_compulsory\":false}"}

{"name":"Mr Rashaad Matthews Contact person","email":"[email protected]","phone":"021 483 2550","department":"OF HEALTH in the foyer of the Western","address":"each page is for official use and not for completion by bidders."}

Please submit your bid on the official, not re-typed forms. Only original, signed documents will be considered. Failure to complete and sign bidding documents, certificates, questionnaires and specification forms may invalidate the bid. The date stamp on each page is for official use and not for completion by bidders.

Provision of a comprehensive catering service at Khayelitsha District Hospital for a 3-yr period

complement. The service-provider must submit evidence that an employed

dietician is on its establishment, or has been/will be contracted in an

advisory capacity for contract period.

2.4.1.4 The service-provider must provide a management service to oversee

quantity and quality control and supervision of food preparation by all staff

as defined in the Food Specification for the proper execution of the

contract. This includes:

(i) personal supervision by the manager during meal preparation and at

all serving points during meals,

(ii) (ii) management and control of the premises, equipment, furniture and

utensils,

(iii) providing additional staff for any food service function, where required,

and

(iv) providing an accounting service.

2.4.1.5 The service-provider’s Catering Manager or Assistant Catering Manager

must be on site every day to maintain standards and handle queries.

2.4.1.6 If there should be an unforeseen increase or decrease in clients

participating in the service, the service-provider will be entitled to negotiate

an increase or decrease of its personnel with KDH. Any fluctuation in the

service-provider’s staff numbers must be approved by WCGHW.

2.4.1.7 Wages paid by the service-provider to management and food service staff

must be not less than the minimum wage for the category of employee

determined and gazetted by the Department of Labour from time to time.

and MUST refer to the relevant corresponding paragraph below in each case.

Para Section 2: Service Specification Details of offer

2.5 Purchase and supply of food

2.5.1 General

2.5.1.1 The service-provider will arrange for the supply and delivery of all ingredients

and food supplies necessary for the proper preparation of all menus in the

food specification at his own cost. The service-provider will also ensure the

availability of sufficient reserve food stocks to provide meals to KDH for a

minimum period of 3 days.

2.5.1.2 As compliance with specification requirements for quality is mandatory, the

service-provider shall ensure that all food supplied to KDH comply with the

specified quality and adhere to SABS specifications for the handling and

preparation of food etc.

2.5.1.3 Where required, the service-provider undertakes to submit food to quality

and quantity control inspections and testing of menu specifications by the

regular health inspections and internal and external audits to ensure the

service-provider’s compliance with this requirement.

2.7.1.2 The service-provider shall ensure that all service staff-members look

presentable, and are neatly dressed in required uniforms or protective

clothing at all times. The service-provider is responsible for purchasing these

uniforms and laundering the non-disposable components.

Table 5 Minimum uniform requirements

Cleaning accessories (Part of service-provider’s inventory; KDH regards these items

as consumables)

2.7.3 Food

2.7.3.1 The service-provider shall implement and operate a system of assured safe

catering based on Hazard Analysis and Critical Control Point (HACCP),

which includes monthly laboratory testing for bacteria at the contractor’s

cost. Food samples and swabs of equipment and working surfaces must be

taken once a month, sent to a laboratory for bacterial tests and the results

submitted to KDH’s Contract Manager.

2.7.3.2 The service-provider shall have procedures in place for the clean, hygienic

and safe handling of food from receipt through preparation to serving, to

ensure and monitor that all food are:

(i) examined on receipt for expiry date, damage, pest infestation and

temperature, WELLNESS (ii) handled, stored, prepared and cooked appropriately, and & (iii) kept at the correct temperature at all times, including when in transit SIGNED between the food-preparation site and service areas. HEALTH SOURCING 11:00 @ ....................... 2026 2.7.3.3 KDH’s Contract Manager will conduct regular inspections to monitor the 2)

standard and quanlity of food, and the general service standard provided SERVICES JULY OPENED 3 by the contractor, and shall be entitled to instruct the service-provider to GOVERNMENT &

rectify any breach of the specification immediately. Failing this, the contract BID SIGNED

may be terminated immediately on written notice without prejudice to any CAPE GOODS ....................... in terms of paragraph 23 of the GCC. other remedy for breach of contract,

1) western

www.westerncape.gov.za

Western Cape Government Health and Wellness | Sub-Directorate Good & Services Sourcing

WCGHWSC0006/1/2026 for the provision of a comprehensive catering service at khayelitsha district

Hospital under control of western cape government health and wellness for a 3-YEAR period

Bidders must complete the “details of offer “column of this document in full, and reply “complies” or “does not

comply” to indicate the offer’s compliance with requirements. Failure to reply to all sections will make an offer

ineligible for evaluation.

plan guidelines in Section 3, Catering and Food Specification reflect the

existing arrangement and will not be binding on bidders.

2.1.2 A bidder must offer different types of patient and therapeutic meals for each

category in the Catering and Food specification in accordance with bid

prices provided in the corresponding pricing schedules, forms WCBD3.2.

during Easter and on Christmas and New Year’s days.

2.1.3 A bid price per proposed meal served per patient per day based on diet

information supplied in the Catering and Food Specification must be

calculated and quoted according to requirements in the pricing schedules,

forms WCBD3.2.

2.1.4 Categories of persons that are entitled to meals in terms of this service are

specified in Section 3, paragraph 3.1.3 in Tables 17.1-17.4 on -37 and

items 1-13 of the pricing schedules on pages 56-76

2.1.5 The service-provider may not issue subsidised meals to KDH staff and visitors.

If the service-provider’s management staff is entitled to any meal per shift, the

cost will be for the service-provider’s account.

2.1.6 Dietetics services, liaison meetings between KDH and the service-provider’s

dietician must be held once a week to ensure that menus for special diets are

compliant with the National Food Service Policy and that the portion sizes and

meals served are correct.

imposed. KDH will be responsible for the installation and service of female

sanitary hygiene bins in the Main Kitchen.

2.7.2.3 The service-provider shall purchase and ensure the safe storage of all

suitable requirements and consumables necessary for the fulfillment of the

service and management functions at his own risk. The amount claimed

monthly from KDH for these requirements shall not exceed the accepted

amount in the pricing schedule. This includes, but is not limited to items in the

table below.

Table 6 Cleaning materials supplied by service-provider

carbohydrates, fats, vitamins & juice, fruit squash, fruit shakes without

minerals to ensure nutritional fibre/pieces, Ensure, Build Up.

adequacy. Eggs

tax compliance status cannot be verified or if a bidder’s tax status is non-compliant on the

tax compliance for the bid to be considered

Tax compliance status

Tax compliance requirements

Tax Compliance Status (TCS) may be made via e-Filing through the SARS website,

CSD registration no

CSD number as mentioned in 2

Central Supplier Database (CSD) at the time of bid closing

abase (CSD) at the time of bid closing. Bidders

already registered on the CSD must have confirmation of their registration AND ensure that their status is up to

date prior to bidding by contacting www.csd.gov.za.

not be considered. Any prospective unregistered bidder must register as a supplier on the CSD prior to bidding.

CSD self-registration only: www.csd.gov.za; Contact email: [email protected]

Where a bidder’s tax compliance status cannot be verified or if a bidder’s tax status is non-compliant on the

CSD, the bidder will be afforded 7 working days to confirm tax compliance for the bid to be considered.

status on the SEB or CSD. Please complete your claims for both the 80/20 and 90/10 preference points systems

in the WCBD6.1, as well as the attached form WCBD4. All other mandatory documents held on the CSD will

Please refer all technical/specification enquiries to Ms Sisanda Mgumane at telephone no. (021) 360 4614 or

Please ensure that bids are delivered to the correct address before bid closing. Late bids will not be accepted

All bidders must be registered on the Central Supplier Database (CSD) at the time of bid closing. Bidders

Please refer all technical/specification enquiries to Ms S

If the answer to all of the above is “NO”, IT is not a requirement to register for a tax compliance status

B-BBEE Details: date prior to bidding by contacting www.csd.gov.za.

Unregistered bidders or bidders with suspended registration will be deemed non-compliant and their bids will

not be considered. Any prospective unregistered bidder must register as a supplier on the CSD prior to bidding.

CSD self-registration only: www.csd.gov.za; Contact email: [email protected]

Where a bidder’s tax compliance status cannot be verified or if a bidder’s tax status is non-compliant on the

CSD, the bidder will be afforded 7 working days to confirm tax compliance for the bid to be considered.

The B-BBEE status on form WCBD 6.1 in your bid document will be used to evaluate the bid, not your B-BBEE

status on the SEB or CSD. Please complete your claims for both the 80/20 and 90/10 preference points systems

in the WCBD6.1, as well as the attached form WCBD4. All other mandatory documents held on the CSD will

be accepted by the Department of Health (WCGHW) for consideration of formal bids.

This bid is subject to the General Conditions of Contract (GCC) and, if applicable, any other Special

Conditions of Contract.

The successful bidder will be required to complete and sign a written contract form (WCBD7.1).

Please refer all technical/specification enquiries to Ms Sisanda Mgumane at telephone no. (021) 360 4614 or

email [email protected].

S Cloete WESTERN CAPE GOVERNMENT HEALTH & WELLNESS

for HEAD: HEALTH AND WELLNESS GOODS & SERVICES SOURCING

DATE: 29 May 2026 BID OPENED @ 11:00

3 july 2026

1) ....................... 2) .......................

Signed signed

www.westerncape.gov.za

Western Cape Government Health and Wellness | Sub-Directorate Good & Services Sourcing

Wcbd 1

Part a

Invitation to bid

Zero-tolerance to fraud, theft and cor

B-BBEE status level [Tick applicable box] B-BBEE status [Tick applicable box] verification certificate level sworn Yes No Yes No affidavit If yes, was certificate issued by verification agency [Tick applicable box] accredited by SANAS (SA National Accreditation System) Yes No [A B-BBEE STATUS LEVEL VERIFICATION CERTIFICATE/SWORN AFFIDAVIT (FOR EMEs& QSEs) MUST BE SUBMITTED WITH A COMPLETED 6.1 TO QUALIFY FOR PREFERENCE POINTS FOR B-BBEE]

effectiveness, and the service-provider’s compliance with health and safety

regulations.

End-user The institution, Khayelitsha District Hospital, abbreviated as ‘KDH’ that requires provision

of a specialized outsourced service to fulfil a need for which it does not have the in-

house capacity, and who retains the services of a service-provider to carry out such

service in accordance with an agreed contract.

and MUST refer to the relevant corresponding paragraph below in each case.

Para Section 1: Introduction Details of offer

1.1 Scope

1.1.1 This specification establishes the requirements for the provision, operation and

management of a patient catering service and related facilities and food

service at Khayelitsha District Hospital (‘KDH’) for a 3-year period, in accordance

with the requirements described further on.

1.1.2 The service must include:

• a proposal for a 2-week summer and winter menu cycle, consisting of a 14-

day summer and 14-day winter menu for normal and therapeutic diets, and

• a full hostess service from kitchen to ward to patient on a 24-hour basis or as

mutually agreed by KDH and the service-provider.

1.1.3 Patient food services will be paid in full by KDH and must comply in all regards

with the requirements the Catering and Food Specification. The cost of meals

provided to any persons other than patients will be paid by the service-provider.

1.1.4 The sale and use of cigarettes and alcohol is excluded from the scope of the

service and is expressly prohibited.

1.2 Validity period

1.2.1 This bid shall be valid for 90 days from the closing date. If a bidder withdraws his

offer during this period, and a less favourable bid has to be accepted as a result,

the bidder will be liable to compensate KDH.

1.3. Contract period

1.3.1 This contract between WCGHW and the service-provider will become effective

for 3 years from the day on which it is signed, or the first day of the following

month, unless otherwise provided in the contract.

1.3.2 The contract will end on the last calendar day of the 36th month after the

commencement date, with the option to extend the contract for a period

determined by WCHW if required, after which fresh bids will be invited.

1.4 General

1.4.1 The bid will be subject to the General Conditions of Contract (GCC) of which a

copy is included in the bid documents for the information of bidders. The

successful bidder must accept the terms and conditions of the GCC.

and MUST refer to the relevant corresponding paragraph below in each case.

Para Section 2: Service Specification Details of offer

2.2 Premises and food service equipment

2.2.1 Duties and obligations of KDH

2.2.1.1 KDH will provide existing food services premises, furniture, fixtures, appliances

and equipment including stoves (gas, steam or electrical), any additional

catering equipment necessary for the service mutually agreed with the

service-provider, cooking utensils, crockery, chopping boards and knives to

the service-provider in a good, clean and working condition. A mini-contract

for a service plan will be in place to ensure that all capital equipment is

serviced regularly

2.2.1.2 KDH will supply electrical power, gas or steam and hot and cold water for

cooking, cleaning, refrigeration and freezing. A spot fine per incident will be

imposed if any taps are found running unnecessarily, or if any electrical

appliance is left on, but is not in use. The hospital has no water and electricity

meters yet, but they may be installed in future.

2.2.1.3 KDH will make its fully equipped main kitchen available to the successful

bidder free of charge to prepare all patient meals. This includes:

Table 1 Main Kitchen facilities and amenities

and MUST refer to the relevant corresponding paragraph below in each case.

Para Section 2: Service Specification Details of offer

2.2 PREMISES AND FOOD SERVICE EQUIPMENT (continued)

2.2.2 Duties and obligations of the service-provider

2.2.2.1 The service-provider is responsible for payment of all applicable rates and

service charges for the proper operation and management of the service.

2.2.2.2 The service-provider must provide its own (independent) telecommunication

facilities (e.g. for external calls), IT connectivity and necessary information

technology equipment to manage the service efficiently. The service-

provider is responsible for payment of associated maintenance, safety

expenses, network and equipment costs.

2.2.2.3 Before the service starts, the service-provider must draw up an inventory with

KDH’s Contract Manager and inspect all food services premises, furniture,

fixtures, kitchen equipment, food preparation appliances and utensils. The

items must be recorded on an inventory schedule and a copy of this

document, signed by both parties, will form part of the contract.

2.2.2.4 At the end of the contract, the service-provider must maintain and restore where

necessary all designated areas, facilities, etc. in the same good order and

condition in which the inventory schedule confirms them to be at the start of the

contract, except for fair wear and tear during the contract term. The service-

provider will replace any unserviceable equipment resulting from proven

negligence and/or misuse by his staff at his own cost.

2.2.2.5 If necessary, and subject to the written approval of KDH’s Chief Executive

and MUST refer to the relevant corresponding paragraph below in each case.

Para Section 2: Service Specification Details of offer

2.2.2 Duties and obligations of the service-provider (continued)

2.2.9 Crockery and cutlery used in wards must be returned to the kitchen for the

service-provider to clean. The service-provider will perform a monthly stock

count of all these items and provide a report comprising the stock lists and

statistics of breakages and theft to KDH’s Contract Manager.

2.2.2.10 The service-provider will be responsible for maintaining crockery and cutlery

in an acceptable and usable condition, free of cracks, chips and scratches

at adequate stock-count levels to accommodate continuous monthly

patient feeding, and will carry the cost pay for the replacement of crockery

and/or cutlery items required due to stock losses or damage.

2.2.2.11 A month before the contract ends, a stock-count will be undertaken of all

equipment, cutlery crockery, knives, pots, chopping boards, etc. The service-

provider will receive a list of the deviations and condition of the items, which

must be replaced at the service-provider’s expense where required.

2.2.2.12 A bedside meal service must be provided to all patients at the following

locations in liaison with the on-duty nursing staff and must observe the

necessary health and safety precautions by wearing the correct Personal

Protective Equipment, including clothing, surgical or N95 masks and gloves,

in designated areas where required:

Table 2 Service areas No of sites

Medical Ward 1 and 2 2

Surgical Ward 1 and 2 2

Mental Health Ward 1

Ante-Natal Ward 1

Labour Ward 1

Post-Natal Ward 1

Kangaroo Mother Care Ward 1

Paediatric Ward 1

Overnight Ward 1

Trauma Outpatients 1

Acute Psychiatric Unit(APU) 1

Total service areas 13

Disposable headgear, gloves, paper masks Masks - N95 or disposable surgical (for

and aprons (PPE) as required use in isolations wards and paper masks

during serving)

Chef’s jacket & pants/skirt White jacket

Shirt/blouse (white) and pants/skirt White shirt/blouse

Cloth/butcher’s aprons for cooks

and MUST refer to the relevant corresponding paragraph below in each case.

Para Section 3: Catering and food specification Details of offer

3.1 Menu & service requirements

3.1.1 Menu and planning

3.1.1.1 The service-provider shall serve meals and snacks to all patients in

accordance with a standardised 2-week cycle menu, of which examples

appear further on. Patient menus must be developed and implemented for

winter and summer for adults and toddlers, in accordance with South African

supper and the next day’s breakfast exceeds 12 hours.

3. A serving of fruit, or as substitute, fruit juice must be provided at least once per day; however juice

may not replace fruit more than 3 times per week in normal diets.

MAIN COURSE Meat balls Beans chili Boerewors Tomato 120 g Fish cakes 50 g x 2 120g Cottage pie 220 g Lentil hot pot 120g with tomato 120g 100g con carne smoor stew relish

STARCH Mashed Rice 80 g 100 g Pap 80 g Rice 80 g Mash 110 g Rice 90 g potato

VEGETABLE 2/ Green Babymarro Braised 1⁄2 Sweet 80 g 80 g 80 g Mixed veg 80 g Gems Peas 60 g 80 g SALAD salad w Ratatuille cabbage pumpkin

SOUP Optional 200 ml Optional 200 ml Optional 200 ml Optional 200 ml Optional 200 ml Optional 200 ml Optional 200 ml

BREAD 2 slices, brown 2 slices, brown 2 slices, brown 2 slices, brown 2 slices, brown 2 slices, brown 2 slices, brown

MAIN COURSE Fish cakes & Beans chili 50g x 2 Boerewors 180 g parsley 180g Cottage Pie 330g Lentil hot pot 180g Meat balls 120g Tomato stew 150g con carne 60ml smoor

sauce

STARCH Mashed Rice 100 g 120 g Pap 90 g Rice 100 g Mash 90 g Samp 80 g potato

VEGETABLE 2/ Baby

Green Braised 1 SALAD 120g Marrow 160 g 160 g Peas 120 g Gems Peas 130g Carrots 160 g salad cabbage whole

children

   EARLY-MORNING Tea/coffee with milk & sugar 05:00 Sandwich (if interval from supper to breakfast exceeds 12 hrs)    SNACK

Fruit or fruit juice   

Cooked porridge with milk & sugar, 6 days   

07:00-08:00 Dry cereal with milk and sugar, once weekly    BREAKFAST

Protein dish,   x

Brown bread with margarine & jam, 2 slices   

MID-MORNING  Sandwich/  10:00 Tea/coffee with milk & sugar

17:00-18:00 Soup, optional, winter only   

Protein main dish   

Starch   

SUPPER 1 Vegetable/1 salad   

Brown bread with margarine & spread (jam, peanut butter),   

2 slices

   LATE-NIGHT 20:00 Sandwich (if interval from supper to breakfast exceeds 12 hrs)

   SNACK Tea/coffee with milk & sugar

• Fruit may be served interchangeably either at breakfast, lunch or supper on weekdays, and shall be served at breakfast

on Sundays.

Table 12.1 Therapeutic meal guidelines - High-protein diet

• who are malnourished,
• who have suffered burns or major

trauma

• who have had major surgery.

Potato boiled without skin/mashed, Baked potato, corn (mealies)

sweet potato

Seasoning – salt, mild spices eg Pepper, vinegar, barbecue, curry &

cinnamon, herbs & seasoning in other hot spices, relish/achar

moderation

appropriate glycemic index to grapefruit, etc.

patients- Kiwi & grapes (controlled portions).

• with diabetes mellitus, In moderation – tropical fruit e.g banana,
• weight loss, mango, pawpaw, pineapple & litchi.
• reactive hypoglycaemia Dried fruit – sultanas, dates & raisons

(controlled portions).

See Glycaemic Index table on the Vegetables – beans, broccoli, Beetroot, spinach, carrots & carrot

next page. cauliflower, cabbage, marrow, peas, juice, pumpkin, Hubbard squash,

onion, mushroom, cucumber, lettuce, butternut, parsnip, turnip

tomato, pepper. Sweetened vegetables

All dried & canned beans (baked beans, Boiled, mashed, baked & fried potato

butte beans), peas, lentils Noodles, rice, samp, mealie rice

crushed wheat (e.g. Albany or Duens dumpy) oats Rice cakes, Snack bread, cream crackers, water

and/or oat bran biscuits

Legumes: all dried and canned beans, peas, lentils, Sweet corn (canned) All boiled, mashed, baked and fried potatoes

pea dhal, baked beans and butter beans Basmati rice Minute noodles

peppers, tomato etc.

Fructose: not more than 20g (4 tsp) per day. Digestive biscuits Sweets – boiled and jelly type

Dessert – plain jelly Custard nutrition to patients –

• who are preparing for bowel surgery
• who are in Stage 1 diarrhoea

feeding programme

• who are unable to tolerate solid

food due to nausea, vomiting,

diarrhoea & appetite loss,

• who cannot tolerate solid food after

surgery yet

WCBD1 Invitation to bid 2-3

Definitions Description of frequently-used terms 6-7

Section 1 Introduction 8

Paragraph 1.1 Scope 8

Paragraph 1.2 Validity Period 8

Paragraph 1.3 Contract period 8

Paragraph 1.4 General 8

Section 2 Service Specification 9 - 20

Paragraph 2.1 Catering overview 9

Paragraph 2.2 Premises and food service equipment 10

Paragraph 2.2.1 - Duties and obligations of KDH 10

Table 1 Main Kitchen facilities and amenities 10

Paragraph 2.2.2 - Duties and obligations of service-provider 11 – 12

Table 2 Service areas 12

Paragraph 2.3 Use and control of food service facilities 13

Paragraph 2.4 Staff management and training 14 – 15

Paragraph 2.4.1 - Staff management 14 – 15

Table 3 Catering staff profile requirement 15

Paragraph 2.4.2 - Training 15

Table 4 Minimum core food service staff levels 15

Paragraph 2.5 Purchase and supply of food 16

Paragraph 2.5.1 - General 16

Paragraph 2.5.2 - Transport 16

Paragraph 2.5.3 - Waste disposal 16

Paragraph 2.6 Meal service, menus and recipes 17

Paragraph 2.7 Hygiene and cleanliness of staff, premises and food 18

Paragraph 2.7.1 - Staff 18

Table 5 Minimum uniform requirements for contract staff 18

Paragraph 2.7.2 - Premises 19

Table 6 Cleaning materials supplied by service-provider 19

Paragraph 2.7.3 - Food 19

Paragraph 2.8 Restrictions and penalties 20

Table 7 List of infringements and fines 20

Section 3 Catering and food specification 21 - 43

Paragraph 3.1 Menu and service requirements 21

Paragraph 3.1.1 - Menu and planning 21

Table 8 Menu requirements 21

Table 9 Two-week cycle menu for normal meals 22 - 23

Table 10 Two-week cycle menu for psychiatric patient meals 24 - 25

Table 11 Provincial summer menu for normal diet 26

Table 12 Therapeutic meal guidelines 26 - 34

Table 12.1 High protein diet 26

Table 12.2 Low Residue/Light diet 27

Table 12.3 Diabetic diet & Glycaemic index 28 - 29

Table 12.4 Full/mixed fluid diet 30

Table 12.5 Clear fluid diet 30

Table 12.6 Soft diet 31

Table 12.7 Renal/protein restricted diet 31

Table 13 Portion specifications 32

Table 14 Portion sizes 33 - 34

Table 15 Recommended RDA or DRI for macro and micronutrients 34

Paragraph 3.1.2 - Daily diet list and patient menus 35

Table 16 Meal and beverage service times 35

Paragraph 3.1.3 - Special meal and beverage requirements 36 - 37

Table 17.1 Example of menu for travelling patients 36

Table 17.2 Example of lunchbox 36

Table 17.3 Example of economical meal 36

Table 17.4 Example of snack meal 37

Paragraph 3.2 Food requirements 38 - 43

Paragraph 3.2.1 Product quality specifications 38 - 43

www.westerncape.gov.za14

Western Cape Government Health and Wellness | Sub-Directorate Good & Services Sourcing

WCGHWSC0006/1/2026 for the provision of a comprehensive catering service at khayelitsha district

Hospital under control of western cape government health and wellness for a 3-YEAR period

SABS or Environmental Health practitioners are required, paragraph 8 of the

Table 18.1 Quality standard - fresh fruit 42

Table 18.2 Quality - tinned fruit 42

Table 18.3 Quality standards for selected products 43

Section 4 Special Conditions of Contract 44 - 55

Paragraph 4.1 Applicable Documents 44

Paragraph 4.1.1 - Compulsory bid documents 44

Paragraph 4.1.2 - Compulsory evaluation documents - declaration affidavit 44 - 45

Paragraph 4.1.3 - Other compulsory evaluation documents 46 - 47

Paragraph 4.1.4 - Applicable Acts 47

Paragraph 4.2 Briefing/information session 47

Paragraph 4.3 Bid evaluation 48

Paragraph 4.4 Pricing 48

Paragraph 4.5 Accounting 49

Paragraph 4.6 Liaison 49 - 50

Paragraph 4.7 Public liability and insurance indemnity 50

Paragraph 4.8 Guarantee and surety 51

Paragraph 4.9 Security including disturbances 51

Paragraph 4.10 Industrial action, unrest and force majeure 52

Paragraph 4.11 Fire and safety precautions 52

Paragraph 4.12 Promotional and advertising material 53

Paragraph 4.13 Transfer and cession 53

Paragraph 4.14 Breach and termination 53 - 54

Paragraph 4.15 Dispute resolution 54

Paragraph 4.15.1 - Mediation 54

Paragraph 4.15.2 - Arbitration 55

Paragraph 4.16 General 55

WCBD3.2 Pricing Schedules 56 - 77

Item 1 Menu A: Normal/full diet for adults 56 - 57

Item 2 Menu B: High-protein/high energy diet 58 - 59

Item 3 Menu C: Light/low residue/ diet for adults 60 - 61

Item 4 Menu D: 8 400 Kilojoules diabetic diet 62 - 63

Item 5 Menu E: Full fluid diet 64

Item 6 Menu F: Clear fluid diet 65 - 66

Item 7 Menu G: Soft diet 67 - 68

Item 8 Menu H: Renal diet, 60 grams 69 - 70

Item 9 Menu I: Normal/full diet for psychiatric patients 71 - 72

Item 10 Menu J: Pureed diet for babies 6 - 12 months 73

Item 11 Menu K: Toddler Diet 74

Item 12 Menu L: Paediatric diet for children 3 - 6 years 75

Item 13 Menu M: Snack meal 76

Item 14 Cost breakdown for Total cost of service 77

WCBD4 Declaration of Interest 78 - 84

WCBD 6.1 Preference Points Claim Form; 85 - 90

B-BBEE Sworn affidavit B-BBEE/Qualifying Small Enterprise 91

GCC General Conditions of Contract (‘GCC’) 92 - 104

Annexure A Example of compulsory site inspection attendance register (generic) 105

Annexure B Profile of bidder - Qualification and experience, organisational structure, details 106 of bidder’s nearest office and undertaking

Annexure C Guarantee 107

Annexure D Example of inventory schedule 108

Annexure E Accounting schedules 109

Annexure E1 - Example of daily provisions issue statement 110

Annexure E2 - Example of broadsheet 111

Annexure E3 - Example of monthly invoice 112

Annexure F Contract staff organogram 113

NOTE: Please index the required annexures in the order as above, and add them after the last documents in

your bid offer with page separators in-between.

Please insert any other compulsory froms (Tax clearance certificates, BBBEE certificates, etc.) where they

are specified or requested in the bid document.

www.westerncape.gov.za15

Western Cape Government Health and Wellness | Sub-Directorate Good & Services Sourcing

WCGHWSC0006/1/2026 for the provision of a comprehensive catering service at khayelitsha district

Hospital under control of western cape government health and wellness for a 3-YEAR period

2.5.1.4 If the quantity and/or quality of any food or materials supplied to patients

does not comply with the standard and specifications in the contract, the

contract may be terminated immediately by written notice and without

prejudice to any other remedy for breach of contract in terms of

paragraph 23 of the General Conditions of Contract.

2.5.2 Transport

2.5.2.1 The service-provider shall provide all suitable and approved transport

services necessary for the proper execution of its management and food

service functions, and shall be fully liable for conveying supplies to KDH.

2.5.2.2 The service-provider shall provide its own trolley(s) with which to transport

products into KDH’s Food Service storage area. Under NO circumstances

may the supplier use KDH’s trolleys.

2.5.3 Waste disposal

2.5.3.1 KDH has installed two macerators in the Main Kitchen for processing all food-

preparation waste excluding bones. The service-provider shall place all

refuse, pigswill and bones generated by its food service in sturdy refuse bags

of at least 20-micron thickness and seal these bags with cable ties.

2.5.3.2 Refuse bags shall be placed in KDH’s waste containers in the goods yard for

disposal by KDH at its own discretion and at no cost to the service-provider.

2.7.1.4 The service-provider shall ensure that all food service staff-members are in

good physical health to perform their daily duties, and do not have any

infectious diseases. Proof of the vaccinations of existing staff for hepatitis B

must be provided to KDH’s Contract Manager at the start of the contract

and those of new employees immediately after their appointment. These

records must be available at all times for National Core Standards

compliance and verification.

2.7.1.5 KDH’s Contract Manager will perform regular hygiene audits which will

measure acceptable hygiene levels at a minimum of 75%. If the service-

provider fails to achieve 75%, KDH will indicate the areas that require

improvement and may conduct a follow-up audit within 48 hours. A fine will

be imposed if the service-provider fails to achieve 75% during this

subsequent audit.

2.7.1.6 The Contract Manager shall, on an annual basis, conduct a Food Service Management Assessment utilising the National Food Service Monitoring Tool, WELLNESS

as approved by the Department. The Service Provider shall be required to & SIGNED

achieve full compliance with all applicable standards and criteria set out in HEALTH SOURCING 11:00 the said tool. Failure to achieve compliance may constitute a breach of @ ....................... 2026

contract and may result in the imposition of remedial measures or penalties, 2)

OPENED 3 as provided for in the terms and conditions of this Agreement. GOVERNMENT SERVICES& JULY

2.7.1.7 Apart from regular hygiene audits, random inspections (spot checks) may BID SIGNED also be performed and a fine per incident may be imposed if staff hygiene CAPE GOODS ....................... during these inspections is not found up to standard.

1) western

www.westerncape.gov.za

Western Cape Government Health and Wellness| Sub-Directorate Good & Services Sourcing

WCGHWSC0006/1/2026 for the provision of a comprehensive catering service at khayelitsha district

Hospital under control of western cape government health and wellness for a 3-YEAR period

Bidders must complete the “details of offer “column of this document in full, and reply “complies” or “does not

comply” to indicate the offer’s compliance with requirements. Failure to reply to all sections will make an offer

ineligible for evaluation.

and MUST refer to the relevant corresponding paragraph below in each case.

Para Section 2: Service Specification Details of offer

2.7 Hygiene and cleanliness of staff, premises and food incl pest control

2.7.2 Premises

2.7.2.1 The service-provider shall ensure that all food service and staff areas,

including all windows, fixtures, fittings and kitchen drains and all food service

equipment, appliances and utensils used for preparing and serving meals

are maintained in a clean, hygienic and tidy condition to the satisfaction of

KDH’s Contract Manager.

2.7.2.2 The service-provider must carry the cost of a pest control contract for the

monthly extermination (fumigation) of insects in food stock stores and

kitchens. A dated fumigation certificate must be provided to KDH’s

and MUST refer to the relevant corresponding paragraph below in each case

Para Section 2: Service Specification Details of offer

2.8 Restrictions and penalties

2.8.1 KDH reserves the right, within reason, to implement such regulatory

measures as it may deem necessary to maintain hygiene standards, safety

and order on the premises. If the service-provider fails to comply with these

measures despite written notification by KDH, its non-compliance may be

considered breach of contract.

2.8.2 In addition to general penalties for the non-performance of contract

services within specified timeframes to which KDH is entitled under

paragraph 21 and 22 of the General Conditions of Contract (‘GCC’),

individual penalties mentioned elsewhere in this specification will be

imposed on the service-provider for the following infringements:

Table 7 Infringement Value of fine

1. Not adhering to prescribed mealtimes. R2 000.00

Serving any food item/dish confirmed by KDH’s Contract Manager/Food

2. Services Manager, dietician to be spoilt, eg mouldy bread, sour milk, R2 000.00

damaged or overripe fuit etc

Failure to correct weight variations exceeding 10% of specified 3. R2 000.00

requirements for individual food items.

Failure to achieve 75% hygiene level, as per HACCP prescripts, during

4. monthly hygiene audit; omission to correct gaps identified within 48 hours R2 000.00

after audit.

Failure to post appropriate numbers of staff in any specified or designated 5. R750.00

area

6 Not adhering to staff hygiene standards during routine inspections. R500.00

Failure to provide fumigation certificate after scheduled treatments for 7. R500.00

pest control.

Water & electricity wastage - taps running when not in use; failiure to 8. R500.00 switch off electrical appliances when not in use.

Bidders must ensure compliance with their tax obligations. Application for Tax Compliance Status (TCS) may be made via e-Filing through the SARS website, www.sars.gov.za. Bidders may also submit a printed TCS certificate with a result summary page (downloaded from e-filing) together with the bid. In bids where consortia/joint ventures/sub-contractors are involved, each party must submit a separate TCS certificate and CSD number. No bids will be considered from persons in the service of the state, companies with directors who are persons in the service of the state, or close corporations with members persons in the service of the state.

Table 18.1 Quality standard - fresh fruit 42

Table 18.2 Quality - tinned fruit 42

Table 18.3 Quality standards for selected products 43

Paragraph 4.1.2 - Compulsory evaluation documents - declaration affidavit 44 - 45

Paragraph 4.1.3 - Other compulsory evaluation documents 46 - 47

Paragraph 4.3 Bid evaluation 48

Item 8 Menu H: Renal diet, 60 grams 69 - 70

WCBD 6.1 Preference Points Claim Form; 85 - 90

status on the SEB or CSD. Please complete your claims for both the 80/20 and 90/10 preference points systems

Paragraph 3.2.1 Product quality specifications 38 - 43

who are in Stage 1 diarrhoea