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[null,"Mandatory Requirement: Registered with a recognised South African Food  Association Regulatory Body. FEDHASA (Federated Hospitality Association of South Africa) or CATRA (Cutlery & Allied Trades Research Association) or SA Chefs Association, etc.  ",null,"Yes/No"]
[null,"Technical",null,{"v":1,"d":"100%"},{"v":0,"d":"0.0"},{"v":0,"d":"0.0"},{"v":0,"d":"0.0"},{"v":0,"d":"0.0"},{"v":0,"d":"0.0"},{"v":0,"d":"0.0"},{"v":0,"d":"0.0"},{"v":0,"d":"0.0"},{"v":0,"d":"0.0"},{"v":0,"d":"0.0"},{"v":0,"d":"0.0"},{"v":0,"d":"0.0"}]
[]
[null,1,"Have experience under Catering Contracts in the role of main contractor producing more than 3000 meals per day: (If you have had a Catering Contract in the past 3 years you will score a 5) ,(4 -5 years since you last had a Catering Contract you will score a 4), (5 – 6 years since you last had a Catering Contract you will score a 3), (more than 6 years since you last had a Catering Contract – or you never had a Catering Contract you will score a 0.)  ",{"v":0.3,"d":"30%"},0,0,0,0,0,0,0,0,0,0,0,0,0,0,0,0,0]
[]
[null,2,"Integrated HR Plan with Organogram indicating the tenderers' minimum proposed structure for the execution of the Catering Services. (100+=5)(90+=4)(80+=3)(70+=2)(60+=1)(Less than 60 =0)",{"v":0.1,"d":"10%"},0,0,0,0,0,0,0,0,0,0,0,0,5,5,5,5,5]
[]
[null,3,"Using Supplied Organogram see CV's of: ((Project(i), Production(ii) & Finance/Admin(iii) Manager have a minimum of 5 years’ experience in the Catering Industry))",{"v":0.1,"d":"10%"},{"v":0,"d":"0.0"},{"v":0,"d":"0.0"},{"v":0,"d":"0.0"},{"v":0,"d":"0.0"},{"v":0,"d":"0.0"},{"v":0,"d":"0.0"},{"v":0,"d":"0.0"},{"v":0,"d":"0.0"},{"v":0,"d":"0.0"},{"v":0,"d":"0.0"},{"v":0,"d":"0.0"},{"v":0,"d":"0.0"},{"v":5.000000000000001,"d":"5.0"},{"v":5.000000000000001,"d":"5.0"},{"v":5.000000000000001,"d":"5.0"},{"v":5.000000000000001,"d":"5.0"},{"v":5.000000000000001,"d":"5.0"}]
[null,"3a","Top Ranking Senior (i), of operations staff member has a minimum of 5 years’ experience in the Catering Industry (5+ yrs.=5)(4+ yrs.=4)(3+ yrs.=3)(2+ yrs.=2)(1+ yrs.=1)(No experience or No CV = 0)","34% of 10",0,0,0,0,0,0,0,0,0,0,0,0,5,5,5,5,5]
[null,"3b","Second Ranking Senior (ii), of operations staff member has a minimum of 5 years’ experience in the Catering Industry (5+ yrs.=5)(4+ yrs.=4)(3+ yrs.=3)(2+ yrs.=2)(1+ yrs.=1)(No experience or No CV = 0)","33% of 10",0,0,0,0,0,0,0,0,0,0,0,0,5,5,5,5,5]
[null,"3c","Third Ranking Senior (iii), of operations staff member has a minimum of 5 years’ relevant experience (5+ yrs.=5)(4+ yrs.=4)(3+ yrs.=3)(2+ yrs.=2)(1+ yrs.=1)(No experience or No CV = 0))","33% of 10",0,0,0,0,0,0,0,0,0,0,0,0,5,5,5,5,5]
[]
[null,4,"Mobilisation Plan (taking over and serving meals from day 1) (yes & comprehensive=5) (yes & not comprehensive enough =3)(no=0)",{"v":0.1,"d":"10%"},0,0,0,0,0,0,0,0,0,0,0,0,0,0,0,0,0]
[]
[null,5,"Have a full Maintenance plan of all equipment and furniture (yes & comprehensive=5) (yes & not comprehensive enough =3)(no=0)",{"v":0.1,"d":"10%"},0,0,0,0,0,0,0,0,0,0,0,0,5,5,5,5,5]
[]
[null,6,"Operations Continuity & Emergency Planning Processes (planning for community unrest, labour unrest and industrial action). (yes & comprehensive=5) (yes & not comprehensive enough =3)(no=0)",{"v":0.1,"d":"10%"},0,0,0,0,0,0,0,0,0,0,0,0,3,3,3,3,3]
[]
[null,7,"Cooking/Production & Distribution process;",{"v":0.1,"d":"10%"},{"v":0,"d":"0.0"},{"v":0,"d":"0.0"},{"v":0,"d":"0.0"},{"v":0,"d":"0.0"},{"v":0,"d":"0.0"},{"v":0,"d":"0.0"},{"v":0,"d":"0.0"},{"v":0,"d":"0.0"},{"v":0,"d":"0.0"},{"v":0,"d":"0.0"},{"v":0,"d":"0.0"},{"v":0,"d":"0.0"},{"$error":"#REF!"},{"$error":"#REF!"},{"$error":"#REF!"},{"$error":"#REF!"},{"$error":"#REF!"}]
[null,"7a","Transportation and Distribution number of vehicles (Minimum 2, 3 Ton Refrigerated Trucks and 2 LDV's) and method description (yes & comprehensive=5) (yes & not comprehensive enough =3)(no plan or no check sheet=0)","30% of 10",0,0,0,0,0,0,0,0,0,0,0,0,5,5,5,5,5]
[null,"7b","Holding & Serving of Prepared Meals method description with check sheets (yes & comprehensive=5) (yes & not comprehensive enough =3)(no plan or no check sheet=0)","30% of 10",0,0,0,0,0,0,0,0,0,0,0,0,5,5,5,5,5]
[null,"7c","Packaging method description with check sheets (yes & comprehensive=5) (yes & not comprehensive enough =3)(no plan or no check sheet=0)","20% of 10",0,0,0,0,0,0,0,0,0,0,0,0,5,5,5,5,5]
[null,"7d","Proposed: Wet/dry storage method description with check sheets (yes & comprehensive=5) (yes & not comprehensive enough =3)(no plan or no check sheet=0)","10% of 10",0,0,0,0,0,0,0,0,0,0,0,0,5,5,5,5,5]
[null,"7e","Food preparation method description with check sheets (yes & comprehensive=5) (yes & not comprehensive enough =3)(no plan or no check sheet=0)","10% of 10",0,0,0,0,0,0,0,0,0,0,0,0,5,5,5,5,5]
[]
[null,8,"Cleaning and Hygiene",{"v":0.1,"d":"10%"},{"v":0,"d":"0.0"},{"v":0,"d":"0.0"},{"v":0,"d":"0.0"},{"v":0,"d":"0.0"},{"v":0,"d":"0.0"},{"v":0,"d":"0.0"},{"v":0,"d":"0.0"},{"v":0,"d":"0.0"},{"v":0,"d":"0.0"},{"v":0,"d":"0.0"},{"v":0,"d":"0.0"},{"v":0,"d":"0.0"},{"$error":"#REF!"},{"$error":"#REF!"},{"$error":"#REF!"},{"$error":"#REF!"},{"$error":"#REF!"}]
[null,"8a","Have total Cleaning and Hygiene plan for all areas (Offices, Inside Ablutions, Change Rooms, Kitchens, Dining rooms, Waste Areas, Fat Traps and Outside of Facilities) with check sheets  (yes & comprehensive=5) (yes & not comprehensive enough =3)(no plan or no check sheets ((total 8 sheets)=0))","40% of 10",0,0,0,0,0,0,0,0,0,0,0,0,0,0,0,0,0]
[null,"8b","Have cleaning and sanitizing plan for all equipment and utensils with check sheets (yes & comprehensive=5) (yes & not comprehensive enough =3)(no plan or no check sheet=0)","40% of 10",0,0,0,0,0,0,0,0,0,0,0,0,0,0,0,0,0]
[null,"8c","Pest Control plan with check sheet (yes & comprehensive=5) (yes & not comprehensive enough =3)(no plan or no check sheet=0)","20% of 10",0,0,0,0,0,0,0,0,0,0,0,0,0,0,0,0,0]
[]
[null,"***  Catering Contracts refer to the provision of complete meal service solution at the physical location of a business, project or organisation on an ongoing basis for a predetermined period and on a predetermined scale.***"]

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[1,"Have experience under Catering Contracts in the role of main contractor producing more than 3000 meals per day for at least the last 3 years prior to the tender submission deadline.","2 or more Reference Letters with contactable Referees"]
[2,"Integrated HR Plan with Organogram indicating the tenderers proposed structure for the execution of the Catering Services.","Organogram indicating structure "]
[3,"Using Supplied Organogram see CV's of: (Project, Production & Finance/Admin Manager have a minimum of 5 years’ experience in the Catering Industry)","CV's of Project, Production & Finance/Admin Manager"]
[4,"Mobilisation Plan (taking over and serving meals from day 1)","Plan/Method Statement for mobilising staff and serving meals from day one."]
[5,"Have a full Maintenance plan of all equipment and furniture ","Have a full Maintenance plan or agreements in place for all equipment and furniture "]
[6,"Operations Continuity & Emergency Planning Processes (planning for community unrest, labour unrest and industrial action). ","Emergency Plan adequately covering  scenarios and showing commitment for ensuring continuality of service."]
[7,"Cooking/Production & Distribution process;"]
["7a","Transportation and Distribution number of vehicles and method description (Minimum 2, 3 Ton Refrigerated Trucks and 2 LDV's)","Descriptions of and number of vehicles"]
["7b","Holding & Serving of Prepared Meals method description ","Method statement and Check Sheets"]
["7c","Packaging method description ","Method statement and Check Sheets"]
["7d","Proposed: Wet/dry storage method description ","Method statement and Check Sheets"]
["7e","Food preparation method description","Method statement and Check Sheets"]
[8,"Cleaning and Hygiene"]
["8a","Have total Cleaning and Hygiene plan for all areas (Offices, Inside Ablutions, Change Rooms, Kitchens, Dining rooms, Waste Areas, Fat Traps and Outside of Facilities)","Method statement and (( 8 Check Sheets (Offices, Inside Ablutions, Change Rooms, Kitchens, Dining rooms, Waste Areas, Fat Traps and Outside of Facilities))"]
["8b","Have cleaning and sanitizing plan for all equipment and utensils","Method statement and Check Sheets"]
["8c","Pest Control plan","Method statement and Check Sheets"]