Publication

Section I: Contracting authority

I.1)

Name, addresses and contact point(s)

Health Service Executive (HSE)
N/A
Head Office
Oak House, Limetree Avenue, Millennium Park Naas
IE
Telephone: +353 45880400
Fax: +353 1890200893

Internet address(es):
General address of the contracting authority: http://www.hse.ie
Address of the buyer profile: http://www.etenders.gov.ie

Further information can be obtained from: The above mentioned contact point(s)

Specifications and additional documents (including documents for a dynamic purchasing system) can be obtained from:The above mentioned contact point(s)

Tenders or requests to participate must be sent to:

HSE Procurement, Portfolio and Category Management
Cherry Orchard Hospital, Ballyfermot
Dublin 10
IE
Contact point(s): Brendan Healy
For the attention of: Assistant Head of Portfolio & Category
Telephone: +353 16206280
E-mail: brendan.healy@hse.ie

Internet address:

I.2)

Type of the contracting authority

Body governed by public law

I.3)

Main activity

Health

I.4)

Contract award on behalf of other contracting authorities

The contracting authority is purchasing on behalf of other contracting authorities: no

Section II: Object of the contract

II.1)

Description

II.1.1)

Title attributed to the contract by the contracting authority:

Tender for the Supply & Delivery of Fresh Food Products (Meats, Poultry, Fish & Eggs Products)

II.1.2)

Type of contract and location of works, place of delivery or of performance

Supplies

Purchase

Main site or location of works, place of delivery or of performance:

Naas

NUTS code

IRELAND

II.1.3)

Information about a public contract, a framework agreement or a dynamic purchasing system (DPS)

The notice involves a public contract

II.1.5)

Short description of the contract or purchase(s)

Invitation to Tender for the Supply & Delivery of Fresh Food Products (Meats, Poultry, Fish & Eggs Products) on behalf of HSE WESTERN (Galway, Mayo and Roscommon)

II.1.6)

Common procurement vocabulary (CPV)

03142500 Eggs

03311000 Fish

15111100 Beef

15112000 Poultry

15113000 Pork

15115100 Lamb

15131200 Dried, salted, smoked or seasoned meat

15131220 Bacon

15131400 Pork products

II.1.7)

Information about Government Procurement Agreement (GPA)

The contract is covered by the Government Procurement Agreement (GPA): yes

II.1.8)

Lots

This contract is divided into lots: yes
Tenders may be submitted for all lots

II.1.9)

Information about variants

Variants will be accepted: no

II.2)

Quantity or scope of the contract

II.2.1)

Total quantity or scope:

Estimated cost excluding VAT: 4134000 EUR

II.2.2)

Information about options

Options: no

II.2.3)

Information about renewals

This contract is subject to renewal: no

Information about lots

Lot No: 1 Lot title: Fresh Beef & Lamb

1)

Short description:

Supply & Delivery of Fresh Food Products (Meats, Poultry, Fish & Eggs Products)

2)

Common procurement vocabulary (CPV)

15111100 Beef

03142500 Eggs

03311000 Fish

15112000 Poultry

15113000 Pork

15115100 Lamb

15131200 Dried, salted, smoked or seasoned meat

15131220 Bacon

15131400 Pork products

3)

Quantity or scope:

4)

Indication about different date for duration of contract or starting/completion

5)

Additional information about lots:

Lot No: 2 Lot title: Fresh Pork & Bacon

1)

Short description:

Supply & Delivery of Fresh Food Products (Meats, Poultry, Fish & Eggs Products)

2)

Common procurement vocabulary (CPV)

15111100 Beef

03142500 Eggs

03311000 Fish

15112000 Poultry

15113000 Pork

15115100 Lamb

15131200 Dried, salted, smoked or seasoned meat

15131220 Bacon

15131400 Pork products

3)

Quantity or scope:

4)

Indication about different date for duration of contract or starting/completion

5)

Additional information about lots:

Lot No: 3 Lot title: Fresh Chicken & Turkey

1)

Short description:

Supply & Delivery of Fresh Food Products (Meats, Poultry, Fish & Eggs Products)

2)

Common procurement vocabulary (CPV)

15111100 Beef

03142500 Eggs

03311000 Fish

15112000 Poultry

15113000 Pork

15115100 Lamb

15131200 Dried, salted, smoked or seasoned meat

15131220 Bacon

15131400 Pork products

3)

Quantity or scope:

4)

Indication about different date for duration of contract or starting/completion

5)

Additional information about lots:

Lot No: 4 Lot title: Fresh Fish

1)

Short description:

Supply & Delivery of Fresh Food Products (Meats, Poultry, Fish & Eggs Products)

2)

Common procurement vocabulary (CPV)

03142500 Eggs

03311000 Fish

15111100 Beef

15112000 Poultry

15113000 Pork

15115100 Lamb

15131200 Dried, salted, smoked or seasoned meat

15131220 Bacon

15131400 Pork products

3)

Quantity or scope:

4)

Indication about different date for duration of contract or starting/completion

5)

Additional information about lots:

Lot No: 5 Lot title: Fresh Eggs

1)

Short description:

Supply & Delivery of Fresh Food Products

2)

Common procurement vocabulary (CPV)

03142500 Eggs

03311000 Fish

15111100 Beef

15112000 Poultry

15113000 Pork

15115100 Lamb

15131200 Dried, salted, smoked or seasoned meat

15131220 Bacon

15131400 Pork products

3)

Quantity or scope:

4)

Indication about different date for duration of contract or starting/completion

5)

Additional information about lots:

Section III: Legal, economic, financial and technical information

III.1)

Conditions relating to the contract

III.1.1)

Deposits and guarantees required:

As per Tender Documents

III.1.2)

Main financing conditions and payment arrangements and/or reference to the relevant provisions governing them

As per Tender Documents

III.1.3)

Legal form to be taken by the group of economic operators to whom the contract is to be awarded:

As per Tender Documents

III.1.4)

Other particular conditions

The performance of the contract is subject to particular conditions: no

III.2)

Conditions for participation

III.2.1)

Personal situation of economic operators, including requirements relating to enrolment on professional or trade registers

Information and formalities necessary for evaluating if the requirements are met:

As per Tender Documents

III.2.2)

Economic and financial ability

Information and formalities necessary for evaluating if the requirements are met:

As per Tender Documents

Minimum level(s) of standards possibly required:

As per Tender Documents

III.2.3)

Technical capacity

Information and formalities necessary for evaluating if the requirements are met:

As per Tender Documents

Minimum level(s) of standards possibly required:

As per Tender Documents

III.3)

Conditions specific to services contracts

III.3.1)

Information about a particular profession

Execution of the service is reserved to a particular profession: no

III.3.2)

Staff responsible for the execution of the service

Legal persons should indicate the names and professional qualifications of the staff responsible for the execution of the service: no

Section IV: Procedure

IV.1)

Type of procedure

IV.1.1)

Type of procedure

Open

IV.2)

Award criteria

IV.2.1)

Award criteria

The most economically advantageous tender in terms of the criteria stated below
1. Quality . Weighting 30
2. Contract Management . Weighting 6
3. Delivery . Weighting 10
4. Environmental Characteristics . Weighting 4
5. Ultimate Cost . Weighting 50

IV.2.2)

Information about electronic auction

An electronic auction will be used: no

IV.3)

Administrative information

IV.3.1)

File reference number attributed by the contracting authority

HSE Ref: 3525

IV.3.2)

Previous publication(s) concerning the same contract

no

IV.3.3)

Conditions for obtaining specifications and additional documents or descriptive document

Time limit for receipt of requests for documents or for accessing documents: 25.02.2015 - 12:00

Payable documents: no

IV.3.4)

Time limit for receipt of tenders or requests to participate

07.04.2015 - 12:00

IV.3.6)

Language(s) in which tenders or requests to participate may be drawn up

EN

IV.3.8)

Conditions for opening tenders

Persons authorised to be present at the opening of tenders: no

Section VI: Complementary information

VI.1)

Information about recurrence

This is a recurrent procurement: no

VI.2)

Information about European Union funds

The contract is related to a project and/or programme financed by European Union funds: no

VI.4)

Procedures for appeal

VI.4.1)

Body responsible for appeal procedures

The High Court,
Central Office, Four Courts, Inns Quay,
Dublin 07
Telephone: +353 18886000
E-mail: highcourtcentraloffice@court.ie
Fax: +353 18886125

Internet address: http://www.courts.ie

Body responsible for mediation procedures

VI.4.2)

Lodging of appeals

Precise information on deadline(s) for lodging appeals:

VI.4.3)