Grant of License for the GMU-Catg stall No:G-26 33% sub quota for women on PF-1 at GADAG Station ("B" category) at Center of PF-(1).

All Bids shall be screened for the eligibility norms as detailed below. Bidder not meeting with anyone or all of these essential norms shall be summarily rejected.

Minimum Annual Turnover (essential)

For GMU at A1/A/B/C class stations, the bidder must have minimum 1.1.1 annual turnover of 3 times of Indicative License fee in any one of the previous three financial years from catering business.

Note: Minimum Annual Turnover as stated above, will be 4.5 times for GMUs at prime locations of the Station/Platform (to be decided by the 1.1.2 Railway) at all categories of stations. However, Minimum Annual Turnover will be escalated by 4.5 times for refreshment rooms at 'B' & 'C' category of stations irrespective of the location at the station/platform.

The bidder should submit audited balance sheet and profit and loss account or Income Tax returns of previous three (3) financial years i.e.2022-2023(i.e AY 2023-24) 2024-25(i.e 2022-23) 2023-24(i.e 2024- 25)duly certified by the Charted Accountant.

Financial Standing (essential)

For GMU at A1/A/B/C Class stations the bidder must have profit or loss + 1.2.1 accumulated reserves + share capital minimum of Rs. 3 Lakh in the previous three financial years.

Note: Financial Standing as stated above will be escalated by 50% for GMUs at prime locations of the Station/Platform (to be decided by the 1.2.2 Railway) at all categories of stations. However, Minimum Financial Standing will be escalated by 50% for Refreshment Rooms at 'B' & 'C' category of stations irrespective of the location at the station/platform.

All Bids shall be screened for the eligibility norms as detailed below. Bidder not meeting with anyone or all of these essential norms shall be summarily rejected.

Legal Status of the Bidder (essential)

The Bidder should be either an individual or sole-proprietor firm or a Company incorporated under the Companies Act, 2013 or a Partnership 1.1.1 Firm registered under the Partnership Act, 1932.The bidder shall furnish self-attested copy of Government approved Identity Proof, such as AADHAAR CARD.

The Bidder shall submit a copy of Articles of Association / Partnership 1.1.2 Deed where catering/ hospitality / food and beverage is covered under the Main Objects clause of the agreement.

Experience of Catering Business (essential)

For GMU at A1/A Category stations, the Bidder should have a minimum of 1.2.1 three (3) years of catering business experience.

For GMU at B Category stations, the Bidder should have a minimum of three (3) years of catering business experience.

For GMU at C Category stations, the Bidder should have a minimum of three (3) years of catering business experience.

Domicile of the bidder with reference to the location of the GMU (desirable)

Preference will be given to the bidder having domicile certificate for the municipality/district/state under which jurisdiction the station is falling as 1.3.1 per the scoring criteria in the Techno-Commercial bid document. Self- attested Proof of domicile to be attached.

Additional Mandatory Requirements

All additional mandatory requirements have been enlisted at Annexure 1.4.1 A/2 of the Bid document. This includes Permanent Account Number, GSTIN Registration, and FSSAI etc.

Evaluation Criteria

Bids which satisfy the above criteria will be called "eligible bid". All 1.5.1 eligible bids shall be evaluated in terms of the process defined in the Bid document.

For GMU at A1/A/B/C class stations, the bidder must have minimum annual turnover of 3 times of Indicative License fee in any one of the previous three financial years from catering business.

Note: Minimum Annual Turnover as stated above, will be 4.5 times for GMUs at prime locations of the Station/Platform (to be decided by the Railway) at all categories of stations. However, Minimum Annual Turnover will be escalated by 4.5 times for refreshment rooms at 'B' & 'C' category of stations irrespective of the location at the station/platform.

The bidder should submit audited balance sheet and profit and loss account or Income Tax returns of previous three (3) financial years i.e.2022-23(i.e AY 2023-24) 2024-25 (i.e 2022-23) 2023-24(i.e 2024-25))duly certified by the Charted Accountant.

For GMU at A1/A/B/C Class stations the bidder must have profit or loss + accumulated reserves + share capital minimum of Rs. 3 Lakh in the previous three financial years.

Note: Financial Standing as stated above will be escalated by 50% for GMUs at prime locations of the Station/Platform (to be decided by the Railway) at all categories of stations. However, Minimum Financial Standing will be escalated by 50% for Refreshment Rooms at 'B' & 'C' category of stations irrespective of the location at the station/platform.

GMU-STALL NAME G-26 AT GDG PF 1 UNDER 33% SUB QUOTYA FOR WOMEN

SPECIALCONDITIONS OF CONTRACT - I(Menu & Tariff) as approved by Railways.

SPECIALCONDITIONS OF CONTRACT - II (Hygiene and Quality Parameters for Static Catering Stalls on Platforms)

HYGIENE AND QUALITY PARAMETERS FOR KITCHEN, FOOD HANDLING, CLEANLINESS, PACKAGING : The manual on quality for food and personal hygiene will define good hygiene practices to be followed in base kitchens, refreshment rooms, food plazas, food handling in Mobiles and catering services at stations. All personnel should be aware of their food and personal hygiene responsibilities, and must have adequate training to maintain the highest standards of food and personal hygiene. Hazard Analysis Critical Control Point, HACCP, is a food handling and operation approach which promotes food safety by identifying food hazards and applying and monitoring necessary control measures at points critical to safety. The HACCP approach is being actively encouraged for ensuring food hygiene. It is necessary to maintain high level of cleanliness within the food premises (where food is stored, prepared and processed) and to ensure that prepared and raw food is kept separate. The Licensee is expected to follow the above mentioned approaches.

In particular, Licensee has to ensure full care for the following:

Food should be placed 18 inches above the ground, in an area free from contamination.

All food contact surfaces should be cleaned and sanitized after every use.

Remove all waste material deposited on the grates and shelves

No smoking or pan or tobacco chewing should be allowed in the premises

No cobwebs or dust should gather on walls, windows, doors and skylights

Maintain weekly schedule for thorough cleaning.

Leftover food items should be condemned

Steps will be taken to ensure that cross-contamination does not occur during delivery, stock rotation and storage.

Correctly place and use refrigerators

Only potable water should be used for drinking, food preparation, drink dispensers and ice making. Wherever 3.2.11 necessary water will be filtered and treated on-site to ensure all water for these uses is potable.

Food preparation equipment and utensils should be cleaned immediately after use

All staff handling food will wear suitable clean protective clothing / uniform

Protective headgear will be worn to ensure hair and dandruff do not contaminate food or surfaces.

Annual medical examination of all staff has to be ensured and a fitness certificate issued.

Skin lesions, boils, rashes cuts and discharge from any site are hazardous and can contaminate food with food poisoning bacteria. Such staff members should be excused from food handling till cured

Scrupulous personal cleanliness is essential to clean food handling and the highest standard must be achieved and maintained at all times by those responsible for food storage, preparation, cooking and service.

Food should be touched by hand only when there is no alternative-and hand cleanliness is the basic rule of hygiene.

Nails must be kept short and scrupulously clean and not bitten. Nail varnish is not permitted

Skin cleanliness is essential. Therefore a daily bath or shower is recommended

Food or drink should not be consumed while working in food 3.2.22 handling areas.