Supply and Delivery of Hot and Cold Meals to Displaced Individuals in the Collective Shelter Located in “Al-Marwaniyah – Saida District, South Lebanon” EXTENSION

SHEILD is aiming to Supply and Delivery Hot and Cold Meals to Displaced Individuals in the Collective Shelter Located in “Al-Marwaniyah – Saida District, South Lebanon

1. Objective

The selected kitchen will initially provide 400 meals per day. (Initially only HOT MEALS)

Capacity must be scalable during emergencies, with a minimum capability of 3,000 meals per day.

2. Geographical Coverage

Kitchen must be located between Sidon and Zahrani district.

Travel time to shelters or schools must not exceed 45 minutes to ensure food safety standards.

3. Production & Scalability

Must deliver at least 400 hot meals daily.

Must specify:

Maximum daily capacity.

Minimum order requirements.

Must have flexibility to scale up rapidly during emergencies.

4. Meal Modalities & Composition

Hot Meals:Options:

Pre-packed in microwavable containers.

Hotpots for scooping at shelters (optional).

Weight: 400–500g per person, including optional salad portion.

Cold Meals:

30 cm Arabic bread with standard fillings (Labneh, Cheese, Hummus, etc.).

Cold Meals will be requested during a scale up or emergency

Menu Plan:

Rotating two-week cycle.

Chicken or meat meals at least 4 times per week.

5. Hygiene & Food Safety

Compliance with all applicable health regulations.

Staff must have valid health certificates.

Must hold a halal certificate.

Safe storage of ingredients with inventory records maintained.

Freeze and label a sample of each hot meal for 5 days.

All produce must be washed and dried before use.

6. Packaging

Use food-grade, hygienic packaging:

Microwavable plastic for hot meals (oxidation-free).

Paper wrap and plastic bag for cold meals (If and when requested)

Meals must be securely packed and properly labelled.

7. Delivery & Transportation

Kitchen is responsible for transportation and delivery:

Travel time ≤ 45 minutes.

Use clean, temperature-controlled vehicles.

Keep hot and cold meals separated.

Deliver at fixed, pre-agreed times to shelters.

Include unloading, handover, and signed goods receipt note.

8. Storage & Inventory Management

Daily purchase of fresh ingredients for cold meals (If and when requested)

Separate storage of all raw materials for traceability.

Maintain updated logs of all incoming and outgoing stock.

9. Submission Requirements

Interested kitchens must provide:

Business registration documents, tax clearance, bank details, and signatory ID.

Proof of prior experience with NGOs or UN agencies, if available.

Staff health certificates and food safety compliance documentation.

Recent lab water test results (not older than 3 months).