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REQUEST FOR BID:

FOR THE PURCHASE OF RED MEAT BEEF, LAMB, PORK AND PROCESS COLD MEATS

BID NO: RFB GSM 018/2014

Air Chefs GSM018/2014 Purchase of Red meat beef, lamb , pork and process cold meats

Air Chefs SOC Ltd (Reg. No. 1990/006277/30)

20 Jones RoadBoksburg

Republic of South Africa(Hereinafter referred to as “Air Chefs”)

1. INVITATION TO BID

You are hereby invited to submit a bid for the following:

RFB NUMBER: GSM 018/2014

RFB DESCRIPTION: Request for Bid : PURCHASE OF RED MEAT BEEF, LAMB , PORK AND PROCESS COLD MEAT

Issue Date 23 March 2014 Closing Date for Questions 3 April 2014 Closing Date for RFB 15 April 2014 Closing Time 11am Compulsory Briefing NoDate/Time/Place for the BriefingValidity Period of BidSubmission 180

2. PROPRIETARY INFORMATION

AIR CHEFS considers this RFB GSM 018/2014 Purchasing red meat beef, lamb , pork and process cold meats and all related information, either written or verbal, which is provided to the respondents, to be proprietary to AIR CHEFS. It shall be kept confidential by the respondent and its officers, employees, agents and representatives. The respondent shall not disclose, publish or advertise this specification or related information to any third party without the prior written consent of AIR CHEFS.

3. GROUNDS FOR DISQUALIFICATION

All communication and attempts to obtain information of any kind with regards to this Bid should be channeled to Indhir Naryan , telephone number 011 – 978-3336 and fax number 086 763 8347

AIR CHEFS reserves the right to disqualify any respondent from this Bid process if any attempts are made by that respondent to solicit information of any kind relative to this Bid/Proposal or subsequent evaluation from any other source in AIR CHEFS other than the contact person as mentioned above.



TABLE OF CONTENTS FOR RFB : GSM018/2014

Part TitleInvitation to BidProprietary InformationGrounds for Disqualification

1 Information Schedule2 Bid Conditions and Instructions to Bidders3 Scope of Work / Specification4 Evaluation Criteria5 Declaration of Interest6 Vendor Information Form 7 Deviations From the Request for Bid/Proposal8 Tax Clearance Requirements9 Pre-Bid Briefing / Site Inspection Certificate

10 General Conditions of Contract and/or Special Conditions of Contract11 Preference Claim Form12 Declaration Certificate for Local Production and Content13 Certificate of Independent Bid Determination14 National Industrial Participation Programme

PART 1

INFORMATION SCHEDULE

FOR

RFB NO: GSM 018/2014


TO ENSURE THAT YOU RECEIVE ALL INFORMATION RELATING TO THIS BID AND ANY ADDITIONAL INFORMATION, PLEASE COMPLETE THIS PAGE AND RETURN BY FACSIMILE OR E-MAILTO THE INDICATED NUMBER

TO : INDHIR NARYANAIR CHEFS SOC Limited

FAX NUMBER : 086 763 8347

E-MAIL : [email protected]

RE : RFB No :GSM018/2014

DATE : 23 March 2014

NAME OF BIDDER : ____________________________________________

ENTITY NAME : ____________________________________________

CONTACT PERSON : ____________________________________________

TEL NUMBER : ____________________________________________

FACSIMILE NUMBER : ____________________________________________

CELLULAR NUMBER : ____________________________________________

E-MAIL ADDRESS : ____________________________________________


PART 2

BID CONDITIONS AND INSTRUCTIONS TO BIDDERS

FOR

RFB GSM 018/2014


1.0 INTRODUCTION

Air Chefs is one of the leading airline catering companies in South African. This is inspired by our unqualified belief in service excellence, integrity, accountability, quality, safety, people development and value to our shareholders.As such our business relations are guided by these values and business practices, and our business partners and suppliers are expected to uphold, promote and share the same values and vision.We are inspired by our unqualified belief in service excellence, integrity, accountability, quality, safety, people development and value to our shareholders.

All our business relations are guided by these values and business practice. Our business partners and suppliers are expected to uphold, promote and share the same values and vision.

We strive for continuous improvement in our critical business areas and seek to establish relationships with suppliers that are equally passionate in their quest for better quality, price and service.

The quality, price and service that we provide our customers can only be as good as what we receive from our service providers.

Procurement Philosophy

It is the policy of AIR CHEFS, when purchasing products, services and works, to follow a course of optimum value and efficiency by adopting best purchasing practices in Supply Chain Management, ensuring where possible that open and fair competition has prevailed, with due regard being had to the importance of:

The Public Finance Management Act (PFMA) and the Preferential Procurement Policy Framework Act (PPPFA);

The promotion, development and support of businesses from Exempted Micro Enterprises and Qualifying Small Enterprises. , that are 50% Black Owned, 30% Black Women Owned, 50% Black Youth Owned, 50% Black People Living in Rural Areas (towns and cities outside of the Tshwane, Johannesburg, eThekwini and Cape Town Metros) and 50% Black People with Disabilities.

The promotion of domestic suppliers and agents before considering overseas suppliers and where purchases are from abroad, fostering development of local suppliers by the foreign suppliers in terms of setting aside 25% of the purchase for developing the local supplier; as well as

The development, promotion and support for the moral values that underpin the above, in terms of AIR CHEFS’s Business Ethics and Guidelines which requires that all commercial conduct be based on ethical and moral values and sound business practice. This value system governs all commercial behaviour within AIR CHEFS.


http://www.parliament.gov.za/content/PPPFA.doc

2.0 CONDITIONS OF BID & CONTRACT

2.1 The Bidder/s accepts that this document and its associated documents do not constitute any contractual relationship between AIR CHEFS and the Bidder/s and the acceptance of any Bid/s by AIR CHEFS will not constitute any contractual relationship between AIR CHEFS and any Bidder/s. The acceptance of any Bid/s will only indicate without any obligations on the part of either AIR CHEFS and/or a Bidder/s, the willingness of such Parties to enter into negotiations, which may or may not result in a Contract.

2.2 AIR CHEFS reserves the right to undertake physical evaluations on shortlisted Bidder/s.

2.3 The Bidder/s agree that during the contract period prices based on the impact of volumes, productivity improvements and sharing of risk may be negotiated.

2.4 The Agreement will be a non-exclusive Agreement and AIR CHEFS reserves the right to purchase at its discretion service from any other service provider. AIR CHEFS does not warrant that it will use any minimum quantity of the service from the successful Bidder/s.

2.5 During evaluation of the bids, additional information may be requested in writing from bidders. Replies to such request must be submitted, within 5 (five) working days or as otherwise indicated. Failure to comply, may lead to your bid being disqualified.

3.0 INTELLECTUAL PROPERTY, INVENTIONS AND COPYRIGHT

3.1 The specification is the intellectual property of AIR CHEFS.

3.2 Copyright of all documentation relating to this assignment belongs to AIR CHEFS. The successful bidders may not disclose any information, documentation or products to other clients without the written approval of the accounting authority or the delegate.

3.3 All the intellectual property rights arising from the execution of this Agreement shall vest in AIR CHEFS and the Bidder undertakes to honour such intellectual property rights and all future rights by keeping the know-how and all published and unpublished material confidential.

3.4 In the event that the Bidder would like to use any information or data generated in terms of the Services, the prior written permission must be obtained from AIR CHEFS.

3.5 AIR CHEFS shall own all materials produced by the Bidder during the course of, or as part of the Services including without limitation, deliverables, computer programmes (source code and object code), programming aids and tools, documentation, reports, data, designs, concepts, know-how and other information whether capable of being copyrighted or not (“IP”) which IP AIR CHEFS shall be entitled to freely cede and assign to parties nominated by AIR CHEFS.

3.6 This clause 3.0 shall survive termination of this Agreement.

4.0 GUIDELINE ON COMPLETION OF SUBMISSION


4.1 Bidders must indicate compliance or non-compliance on a paragraph-by-paragraph basis. Indicate compliance with the relevant bid requirements by marking the YES box and non-compliance by marking the NO box. If the contents of the paragraph only need to be noted, please mark the NOTED box. The bidder must clearly state if a deviation from these requirements are offered and the reason therefor. If an explanatory note is provided, the paragraph reference must be attached as an appendix to the bid submission. Bids not completed in this manner may be considered incomplete and rejected. Should bidders fail to indicate agreement/compliance or otherwise, AIR CHEFS will assume that the bidder is not in compliance or agreement with the statement(s) as specified in this bid.

4.2 AIR CHEFS will interpret YES as full compliance/acceptance to the applicable paragraph. NO will be interpreted that the Bidder/s has/have read and understood the paragraph, but the Bidder/s does/do not comply/accept the content of the applicable paragraph.

4.3 Alternative Bids by the Bidder/s or any non-compliance to the specification will be evaluated and considered at AIR CHEFS’s sole discretion.

5.0 PREPARATION COSTS

All costs incurred in the preparation, presentation and demonstration of the response shall be for the account of the Bidder. All supporting documentation and manuals submitted with the Bid will become AIR CHEFS property unless otherwise stated by the Bidder/s at the time of submission.

6.0 COPIES REQUIRED

6.1 It is a condition that the Bidder/s shall furnish an offer comprising of the original response document plus 3 (three) copy. The Bidder/s shall ensure that all the relevant information and documentation is submitted with the original as well as the copy. AIR CHEFS shall not be liable should it become evident that a Bidder/s offer/s is/are not accepted and the reason for such non-acceptance is as a result of the Bidder/s failure to include the information in both copies.

6.2 BIDDER/S SHALL KEEP A COPY OF THEIR BID AND RESPONSE FOR FUTURE REFERENCE.

7.0 SPECIFIC INFORMATION REQUIRED

For ease of reference and evaluating purposes, please furnish replies under the same headings and refer individually to all specific paragraph numbers. Please be clear in your response and use definite answers.


8.0 ENQUIRIES

Enquiries regarding this Bid should be submitted in writing to AIR CHEFS at the following address:

Attention: INDHIR NARYAN Fax number: 086 763 8347Email: [email protected]

9.0 QUESTIONS AND CLARIFICATIONS

9.1 Enquiries should reference the specific Bid number, section, document and paragraph number, where appropriate.

9.2 The questions and clarifications must be faxed or emailed to the details in 8.0 above.

9.3 If appropriate, the clarifying information will be made available to all bidders by e-mail only.

9.4 The closing date for questions is as mentioned in the Cover Sheet.

10.0 INSTRUCTIONS FOR THE SUBMISSION OF A BID

10.1 Bids must be submitted in a sealed enveloped marked:

Tender number : RFB GSM 018 / 2014 Tender for : Purchase of red meat beef, lamb, pork and process cold meats Closing Date / Time : 15 April 2014 Name & Address of the Bidder : (Postal or Physical Address)

10.2 Bids must be deposited in the Bid Box situated at:

South Africa Airways – Main Reception GateAirways ParkJones Road

10.3 Bids can be delivered between 08H00 and 16H30, Monday to Friday, prior to the closing date and between 08H 00 and 11H 00 on the closing date.

10.4 Submissions will be kept unopened in safe custody until the closing time for the Bid. Where a Bid is received without a Bid number on it, it will be opened, the Bid number ascertained, the envelope sealed and the Bid number written on the envelope.

10.5 Unless specifically provided for in the bid documents, tenders submitted by means of telegraph, telex, fax or similar means will not be accepted.

10.6 All bids must be submitted in English.


10.7 On submission of the completed bid document, a non-refundable fee of R1000.00 will be charged. This fee should be deposited directly into AIR CHEFS’s bank account and the deposit slip should be supplied with the bid. The banking details are as follows:

AIR CHEFS BANKING DETAILS

Account Holder: Air Chefs SOC Ltd Bank Name: STANDARD BANKAccount Number: 020105401Branch Code: 051001Branch Name: GreenstoneType of Account: Corporate account

Reference: GSM 018/2014

Bidders should ensure that bids are delivered before the closing date and time to the correct address.If the bid is late, it will not be accepted for consideration.

11.0 LATE BID SUBMISSIONS

11.1 Late submissions of Bids will NOT be considered for evaluation and will be returned un-opened to the Bidder/s at the Bidders’ own costs accompanied by an explanation to the effect that it is late.

11.2 A submission will be considered late if it arrives one second after 11:00 or any time thereafter. The bid box shall be locked at exactly 11:00 and bids arriving late will not be accepted under any circumstances. Bidders are therefore strongly advised to ensure that bids be dispatched allowing enough time for any unforeseen events that may delay the delivery of the bid.

12.0 PAYMENTS

12.1 Final payment terms will be negotiated with the successful bidder before awarding the bid.

12.2 AIR CHEFS will pay the successful Bidder the Fee as set out in the final contract. No additional amounts will be payable by AIR CHEFS to the successful Bidder.

12.3 The successful Bidder shall from time to time during the duration of the contract, invoice AIR CHEFS for the services rendered. No payment will be made to the successful Bidder unless an invoice complying with section 20 of VAT Act No 89 of 1991 has been submitted to AIR CHEFS.

12.4 Payment shall be made into the successful bidder’s bank account normally 30 days after receipt of an acceptable, valid invoice. (Banking details must be submitted as soon as this bid is awarded).

12.5 The successful Bidder shall be responsible for accounting to the appropriate authorities for its Income Tax, VAT or other moneys required to be paid in terms of applicable law.

13.0 WARRANTS


13.1 The Bidder warrants that it is able to conclude and deliver on this Agreement to the satisfaction of AIR CHEFS.

13.2 Although the Bidder will be entitled to provide products or services to persons other than AIR CHEFS, the Bidder shall not without the prior written consent of AIR CHEFS, be involved in any manner whatsoever, directly or indirectly, in any business or venture which competes or conflicts with the obligations of the Bidder to provide the products or services.

14.0 RETENTION

14.1 On termination of this agreement, the successful bidder shall on demand hand over all documentation, information, software, etc., without the right of retention, to AIR CHEFS.

14.2 No agreement to amend or vary a contract or order or the conditions, stipulations or provisions thereof shall be valid and of any force and effect unless such agreement to amend or vary is entered into in writing and signed by the contracting parties. Any waiver of the requirement that the agreement to amend or vary shall be in writing, shall also be in writing.

15.0 SELECTION

15.1 AIR CHEFS reserves the right to evaluate and consider any Bid/s that does not comply strictly with this Bid process.

15.2 Before the award of this Bid, AIR CHEFS reserves the right to enter into a phase of negotiation to ensure the optimum solution in terms of the specified requirement for AIR CHEFS with Bidder/s in order to establish a mutually acceptable solution. AIR CHEFS will however not be bound to enter into any contract with any party, should negotiations fail to produce mutually acceptable conditions.

15.3 Should AIR CHEFS consider it necessary, the Bidder/s shall agree to an inspection of the resources and works of the Bidder.

15.4 AIR CHEFS may request documentary proof of any information supplied by the Bidder/s. Failure to comply with request will lead to disqualification.

15.5 Should AIR CHEFS consider it necessary, AIR CHEFS will visit the Bidder's customer sites.

15.6 AIR CHEFS reserves the right:

15.6.1 to cancel this Bid or any part thereof at any time;

15.6.2 not to accept any Bids;

15.6.4 to accept one or more Bids for further negotiation

15.6.5 to contact any Bidder/s during the evaluation period, to clarify information only, without informing any other Bidder/s.

15.6.6 to either appoint one or more Bidder/s on a national basis, or award the contract on a regional basis to one or more Bidder/s.

16.0 NEGOTIATIONS


16.1 AIR CHEFS has the right to enter into negotiation with a prospective bidder or prospective bidders regarding any terms and conditions, prices, BEE, technical/functionality requirements, etc.

16.2 AIR CHEFS shall not be obliged to accept the lowest priced bid, quotation, offer or proposal.

17.0 BID PRESENTATIONS

17.1 AIR CHEFS reserves the right to invite bidders for presentations before the award of the bid.

18.0 FORMAT OF BIDS

18.1 Fully comprehensive service documentation shall be supplied in English by each Bidder, which shall explicitly and in detail describe the service/s offered. This documentation shall include sufficient detail to clearly give the reader a precise and unambiguous description of the service/s offered. Incomplete or incomprehensible service documentation will result in rejection of the offer.

18.2 The following documentation forms part of the Bid and must be duly completed & returned in the Bidders response to this RFB

18.2.1 Part 1: Information Schedule

Bidders must complete and submit the Information Schedule.

18.2.2 Part 2: Technical/Functionality Proposal & Compliance

18.2.3 Part 3: SARS Tax Clearance Certificate(s)

A valid original SARS Tax Clearance Certificate must accompany the proposal. In case of a consortium/joint venture, or where sub-contractors are utilised, a valid original SARS Tax Clearance Certificate for each consortium/ joint venture member and/or sub-contractor (individual) must be submitted.

Each consortium/joint venture must submit its own valid original Tax Clearance Certificate.

18.2.4 Part 4: Declaration of Interest

Bidders must complete and submit the Declaration of Interest Form.

18.2.5 Part 5: Briefing Session or Site Inspection Certificate

Bidders must submit a signed certificate of the Briefing Session or Site Inspection which is a compulsory requirement.

18.2.6 Part 6: BEE Submission

Bidders must submit their B-BBEE Certificate.


Consortiums or joint ventures must submit a consolidated B-BBEE Certificate. Each member organisation must submit the percentage income split as per the consortium or joint venture agreement. The workload split must also be clearly defined and indicated.

18.2.7 Part 7: Pricing Schedule

Bidders must submit a detailed costing schedule. All prices submitted must include all applicable taxes.

18.2.8 Part 8: Vendor Information Form

Bidders must complete & submit the Vendor Information Form and source documents. Banking details will only be required from the successful bidder.


PART 3

SCOPE OF WORK / SPECIFICATION

FOR

RFB NO.: GSM 018/2014

SCOPE OF WORK TECHINICAL SPECIFICATION AND SCOPE OF WORK

1. Introduction

The purpose of this request for a proposal is to identify and select one or more parties to provide a variety of Red meat , beef,lamb , pork and process cold meats to Air Chefs .Air chefs reserves the right to award the contract in part or whole this product must comply with Air Chefs specification and quality standards. Product must comply with the following requirement certain plants require Halaal products. Bidders will be considered if they bid for all or only one or some of the required products, bidders can also bid for national supply or regional supply i.e. Gauteng, Durban, and Cape Town.

2. Scope of work / different types of products / specification

3. Delivery will be to three plants of Air Chefs , Gauteng , Durban and Cape Town and three canteens in Gauteng .

4. From time to time different products will be purchases as per menu requirements from different customers.

5. Air chefs will select a panel of suppliers for this tender .

6. Quality standards required from bidders

All Suppliers of food, raw, semi-processed, processed (ready to eat) and dry goods must have a Quality and Food safety system in place at their premises. They must be either HACCP compliant or certified. Any other Quality standard above HACCP will be accepted\


Product list

Beef Products Lamb Product Pork Product Cold MeatsBEEF CUBES BONE IN LEG OF LAMB DE-BONED PORK SAUSAGE 60G PLAIN SALAMI 20G

BEEF SAUSAGE 45G LAMB KNUCKLES PORK NECK DEBONED AIR DRIED BEEF SLICED 20GBEEF SAUSAGE 60G LAMB CUBES BONE IN PORK SHORT RIBS SMOKED BEEF SLICED 20G

CHEESE GRILLER 45G Lamb cutlets trimmed GAMMON SMOKED SMOKED CHICKEN LOAF SLICED 20GBEEF T-BONE 200G Lamb Loin Eye RUSSIANS Peppered Beef Sliced 20g

BEEF SIRLOIN BONE - IN LAMB CUTLET PORTIONED 120G PORK SHOLDER DEBONED Chouriso SLICED 20GBeef Rump LAMB CUBES BONE OUT 30X30MM PARMA HAM SLICED 20G

BEEF MINUTE STEAK LAMB STRIPS Hickory Ham sliced 20GBEEF FILLET LAMB SHANKS BRESAOLA 20G

BOERE WORS LAMB CHOPS CHORIZO 20GBEEF FOREQUATER BONE IN LAMB NECK LECHESSE 20G

BEE MINCE 80/20 LAMB SHOULDER DEBONED ALPINE HAM SLICES 20GBEEF CHUCK SLICED LAMB MINCE 80/20 MUSTARD BEEF SLICED 20G

BEEF CUBES BONE OUT 30X30MM ROLLED LAMB LOIN FLAP SMOKED TURKEY ROLL SLICED 20GBEEF STROGONOFF/STIRFRY PRESSED BEEF SLICED 20G

HAMBURGER PATTIES CHARGRILLED BEEF SLICED 20GBEEF SIRLOIN SWISS TRIM BEEF PASTRAMI SLICED 20G

BEEF TOPSIDE STEAK BEEF SILVERSIDE SLICED 20GBEEF OXTAIL VIENNAS 45G

BEEF BRISKET

SCOPE OF WORK/SPECIFICATION Red Meat and process cold meats :

Meat is animal flesh that is eaten as food. Humans are omnivorous and have hunted and killed animals for meat since prehistoric times.[6] The advent of civilization allowed the domestication of animals such as chickens, sheep, pigs and cattle, and eventually their use in meat production on an industrial scale.Meat is mainly composed of water and protein, and is usually eaten together with other food. It is edible raw, but is normally eaten after it has been cooked and seasoned or processed in a variety of ways. Unprocessed meat will spoil within hours or days. Spoilage is caused by the practically unavoidable infection and subsequent decomposition of meat by bacteria and fungi, which are borne by the animal itself, by the people handling the meat, and by their implements.Meat consumption varies worldwide, depending on cultural or religious preferences, as well as economic conditions. Vegetarians choose not to eat meat because of ethical, economic, environmental and religious or health concerns that are associated with meat production and consumption.Most often, meat refers to skeletal muscle and associated fat and other tissues, but it may also describe other edible tissues such as offal. Conversely, meat is sometimes used in a more restrictive sense – the flesh of mammalian species (pigs, cattle, lambs, etc.) raised and


prepared for human consumption, to the exclusion of fish and other seafood, poultry or other animalsDifferent cuts of meat: Beef carcasses are split along the axis of symmetry into "halves", then across into front and back "quarters" (forequarters and hindquarters). Canada uses identical cut names (and numbering) as the U.S.[1]Forequarter cuts, the chuck is the source of bone-in chuck steaks and roasts (arm or blade), and boneless clod steaks and roasts, most commonly. The trimmings and some whole boneless chucks are ground for hamburgers.The rib contains part of the short ribs, the prime rib and rib eye steaks.Brisket, primarily used for barbecue, corned beef or pastrami.The fore shank or shank is used primarily for stews and soups; it is not usually served any other way because it is the toughest of the cuts.The plate is the other source of short ribs, used for pot roasting, and the outside skirt steak, which is used for fajitas. The remainder is usually ground, as it is typically a cheap, tough, and fatty meat.Hindquarter cuts, the loin has two sub primal, or three if boneless: The short loin, from which the T-bone and Porterhouse steaks are cut if bone-in, or strip steak (New York Strip if served without the bone, and Kansas City strip if bone in).The sirloin, which is less tender than short loin, but more flavourful, can be further divided into top sirloin and bottom sirloin (including tri-tip), andThe tenderloin, which is the most tender, can be removed as a separate sub primal, and cut into filet mignons, tournedos or tenderloin steaks, and roasts (such as for beef Wellington). They can also be cut bone-in to make parts of the T-bone and Porterhouse loin steaks.The round contains lean, moderately tough, lower fat (less marbling) cuts, which require moist or rare cooking. Some representative cuts are round steak, eye of round, top round, and bottom round steaks and roasts.The flank is used mostly for grinding, except for the long and flat flank steak, best known for use in London broil, and the inside skirt steak, also used for fajitas. Flank steaks were once one of the most affordable steaks, because they are substantially tougher than the more desirable loin and rib steaks. Many modern recipes for flank steak use marinades or moist cooking methods, such as braising, to improve the tenderness and flavour. Below is a illustration of the above mentioned cuts.

Quality Signs of beef: Colour Is in fact an indicator of quality. If the meat is a dark red colour instead of a lighter, more "normal" red, that is an indication that the animal, before slaughter, was under a lot of stress.


Stress releases adrenalin hormones, which initiate the flight-or-fight response, and causes more blood to be released into the muscles than in other organs, hence the darker red colour. Dark red meat is tougher and stringer than meat from calmer beef cattle. Cattle that are calm and not in a high-stress mode before they are stunned and killed will have a lighter red colour (the more "normal" red), and the meat will be more tender.

Marbling:Is intramuscular fat found in between the muscle fibres of a cut of beef. The misconception of "the more marbling the better" is false, as a higher grade of beef seems to contribute to more health problems (because of the higher fat content) than leaner beef.Prime cuts of beef have a high level of intramuscular fat, which, on one hand, make cooking, broiling, or roasting them quicker and easier and make them tender and juicier, but on the other contain lots of saturated fatty acids and HDL's, not great for a person's health.A more moderately marbled cut of beef is what most we like to look for, one which not too much marbling but enough to still retain the tenderness and juiciness of a good slab of steak.Leaner beef from locally raised or naturally-raised beef is even healthier than the grain-fed beef and tastes better, especially if you know how to cook it right.Taste:Has little to do with how well a cut of beef is marbled. It has way more to do with what the animal has eaten before slaughter a steer that has been corn-fed has steak that tastes different than if it was barley-fed; a grass-fed steer also tastes different than a grain-fed steer.Grain-fed animals tend to put on more fat quicker, and have a higher density and lighter coloured fat than grass-fed animals. Grain-fed beef has a much milder, more cardboard-like taste to it than the stronger grass-fed beef. Grass-finished animals have a leaner carcass, with not so much intramuscular and extra muscular fat as grain-fed animals. Their fat is also a yellowish colour, which is not an indicator of poor quality; it's an indicator of the exact opposite. Yellow colour in the fat is simply an indication of what the animal has been fed before slaughter: GRASS. Grass contains carotenoids which make the colour of the grass and other plant and vegetables the vibrant colours that they are. Livestock that have eaten a forage diet like grass tends to "collect" these carotenoids in their fat, making the fat a yellowish colour. Yellow fat is better quality than white fat: It contains lower saturated fatty acids, and is higher in Omega-3-fatty acids than grain-fed beef is. How you cook the meat depends on whether it will be tough and stringy or tender and juicy, as grass-fed beef should be cooked differently than your conventional grain-fed steak.A large amount of fat in an animal doesn’t mean that it has been force-fed before slaughter. It has more to do with breed. Early maturing Cattle like tend to put on a lot of fat earlier and quicker than later maturing beeves like Simmental or Charolaise. WHAT they have been fed also matters: a 90% grain diet will have them put on a lot of fat in a short period of time than a forage diet will in the same period of time. Beef that have a large amount of intramuscular fat indicate that they have stopped growing and are putting way more fat on than they needed to; this means that more fat has to be trimmed off the carcass, and what is collected in the muscle that cannot be trimmed is down-graded in prices because of the excess fat in the muscle tissues. As mentioned earlier, lack of marbling does not have to mean inadequate feeding. It can however, but it also depends on, again, what the animal was fed before slaughter. Roughage versus grain tends to make the level of marbling on the beef carcass different; breed also makes a difference, as Angus tend to put more marbling on their carcasses no matter what they are fed, whereas Continentals or late-maturing breeds like Holsteins, Simmentals, Limousin, Charolais or Maine Anjou (to name a few) have a harder time having


a higher fat-to-muscle ratio than British breeds (Angus, Shorthorn, Hereford, etc.) The meat, with lack of marbling, can only be tough and stringy if you cooked it wrong. Tastelessness contributes to, again, what the animal was fed prior to slaughter.Storage and shelf life of beef:Beef should be chilled immediately after it is received. Since meat freezes at -1 and microbial growth increases rapidly above 6, it should be stored between -3 and 5 degrees. Beef should never be held at temperatures above 5 degrees for more than 2 hours because as bacteria grow, beef quality deteriorates rapidly. The shelf-life of vacuum-packaged fresh beef primal and sub primal is generally reported as approximately 35-45 days, with longer shelf-life of 70-80 days possible whenRefrigeration is optimally low (-3 and 0 degrees). Storage life decreases to 3-5 days for whole muscle beef and 2-3 days for ground beef once the package is opened. Frozen BeefWhen beef is being frozen, the rule of thumb is "the faster the better." When beef is frozen quickly, small ice crystals are formed. Slow freezing produces larger crystals. Large ice crystals tend to rupture the muscle tissues and allow water and nutrients to drip out when the beef is defrosted, causing excessive purge which results in a tougher cut of meat. It is also important to remove air from the package prior to freezing and to use packaging material appropriate for freezer storage to prevent freezer burn.Beef frozen by the packer or processor results in a high quality product because it is generally frozen quickly at very low temperatures. Beef frozen in this manner has less opportunity for structural changes to occur than beef that is shipped fresh and frozen later. Beef is commercially frozen at -20. Once beef is frozen the ideal storage temperature is -3 or lower. Frozen beef should be defrosted at refrigerator temperatures for 15-24 hours. Beef should never be defrosted at room temperature or in warm water. If there's not enough time to properly defrost. (Uncooked) Refrigerator Freezer

Past Printed Date Past Printed DateFresh Beef lasts for 1-2 Days 6-8 MonthsGround Beef lasts for 1-2 Days 6-8 MonthsCorned Beef lasts for 1-2 Weeks 6-8 MonthsSteak lasts for 1-2 Days 6-8 Months(Cooked) Refrigerator FreezerBeef or Steak lasts for 7 Days 6-8 MonthsGround Beef lasts for 7 Days 6-8 Months

Corned Beef lasts for 7-10 DaysProcessed Meats: see below table: Meat products grouped according to the processing technology applied


Based on the grouping the meat products and their processing technologies. Hereunder, a definition of each group is given:Fresh processed meat productsDefinitionThese products are meat mixes composed of comminuted muscle meat, with varying quantities of animal fat. Products are salted only, curing is not practiced. Non-meat ingredients are added in smaller quantities for improvement of flavour and binding, in low-cost versions larger quantities are added for volume extension. All meat and non-meat ingredients are added fresh (raw). Heat treatment (frying, cooking) is applied immediately prior to consumption to make the products palatable. If the fresh meat mixes are filled in casings, they are defined as sausages (e.g. frying sausages). If other portioning is customary, the products are known as patties, kebab, etc. Convenience products, such as chicken nuggets, have a similar processing technology and can also be included in this group. In contrast to the rest of the group, chicken nuggets etc. are already fried in oil at the manufacturing stage during the last step of production. This product must be stored at 3 degrees and used within a short period of time between 1 and 4 days or frozen immediately and can be kept for 6 to 8 months.Cured meat cutsEntire pieces of muscle meat and reconstituted products DefinitionCured meat cuts are made of entire pieces of muscle meat and can be sub-divided into two groups, cured-raw meats and cured-cooked meats. The curing for both groups, cured-raw and cured-cooked, is in principle similar: The meat pieces are treated with small amounts of nitrite, either as dry salt or as salt solution in water. The difference between the two groups of cured meats is:Cured-raw meats do not undergo any heat treatment during their manufacture. They undergo a processing period, which comprises curing, fermentation and ripening in controlled climatized conditions, which makes the products palatable. The products are consumed raw/uncooked. Cured-cooked meats, after the curing process of the raw muscle meat, always undergo heat treatment to achieve the desired palatability. This products should be stored in climate controlled rooms or vacuumed sealed and stored at 3 degrees and used with 1 week after it has been removed from the bone: E.g.: Parma hamRaw-cooked meat productsDefinitionThe product components muscle meat, fat and non-meat ingredients which are processed raw, i.e. uncooked by comminuting and mixing. The resulting viscous mix/batter is portioned in sausages or otherwise and thereafter submitted to heat treatment, i.e. “cooked”. The heat


treatment induces protein coagulation which results in a typical firm-elastic texture for raw-cooked products. In addition to the typical texture the desired palatability and a certain degree of bacterial stability is achieved. These items should be stored at 3 degrees and consumed within 1 to 3 days or can be frozen for 4 to 6 months.They should be stored in clean shelving to allow air circulation and must be well packed.Precooked-cooked meat productsDefinitionPrecooked-cooked meat products contain mixes of lower-grade muscle trimmings, fatty tissues, head meat, animal feet, animal skin, blood, liver and other edible slaughter by-products. There are two heat treatment procedures involved in the manufacture of precooked-cooked products. The first heat treatment is the precooking of raw meat materials and the second heat treatment the cooking of the finished product mix at the end of the processing stage. Precooked-cooked meat products are distinguished from the other categories of processed meat products by precooking the raw materials prior to grinding or chopping, but also by utilizing the greatest variety of meat, animal by-product and non-meat ingredients. These items must be stored at 3 degrees and consumed with 1 week. They should arrive encased in a good quality packaging or vacuumed sealed, they can be frozen however they should not exceed the shelf life.Raw-fermented sausagesDefinitionRaw-fermented sausages are uncooked meat products and consist of more or less coarse mixtures of lean meats and fatty tissues combined with salts, nitrite (curing agent), sugars and spices and other non-meat ingredients filled into casings. They receive their characteristic properties (flavour, firm texture, red curing colour) through fermentation processes. Shorter or longer ripening phases combined with moisture reduction (“drying”) are necessary to build-up the typical flavour and texture of the final product. The products are not subjected to any heat treatment during processing and are in most cases distributed and consumed raw. These items must be stored in climate controlled rooms and must be allowed good air circulation. It can also be frozen for short periods of time and can be stored at 3 degrees for earlier consumption. Dried meat products DefinitionDried meat products are the result of the simple dehydration or drying of lean meat in natural conditions or in an artificially created environment. Their processing is based on the experience that dehydrated meat, from which a substantial part of the natural tissue fluid was evaporated, will not easily spoil. Pieces of lean meat without adherent fat are cut to a specific uniform shape that permits the gradual and equal drying of whole batches of meat. Dried meat is not comparable to fresh meat in terms of shape and sensory and processing properties, but has significantly longer shelf-life. Many of the nutritional properties of meat, in particular the protein content, remain unchanged through drying: product must be stored in air tight containers, vacuumed sealed or refrigerated at 3 to 5 degrees. Lamb: Lamb, hogget, and mutton are the meat of domestic sheep. The meat of a sheep in its first year is lamb that of a juvenile sheep older than one year is hogget; and the meat of an adult sheep is mutton.Distinct from the meat, a lamb or lambs also describes live juvenile sheep, which may or may not be used for human consumption.Cuts of Lamb and its uses: Neck of Lamb:When cut into thick slices this bony part of the neck (known sometimes as Scrag End) it is very tasty and good for slow cooking. Also from this section are Neck Fillets - the same muscles but taken off the bone. Stew or braise until tender. Both these cuts are often underrated and as a result inexpensive.


Shoulder of Lamb:Lamb shoulder is usually sold whole or halved on the bone. This part of the animal has worked hard so is better for slow roasting to break down any fibres to be really tender, Shoulder is also sold boned and rolled for roasting or diced for casseroles, curries or stewing. Minced lamb is also taken from this section of the animal.Best End of Lamb Neck (Best End), Rack of Lamb:This section produces some of the tenderest cuts of Lamb. Best End is the first eight ribs which are known as "The Rack". The Rack can be cut in several ways. If the ends of the bones are exposed after the fat has been trimmed away it is termed "French Trimmed". A rack of Lamb can also be trimmed and tied into a circle to form a "Crown of Lamb" - a most impressive roast to serve at your table.Lamb Cutlets:Cutting between the rib bones produces Lamb Cutlets. Meat from this same section taken off the bone makes a "Valentine Steak". Both of these are good for pan frying or grilling.Lamb Loin:This portion provides Loin Chops for grilling or frying, similarly a Barnsley Chop - which is double the size being both sides of the animal. Off the bone these sections provides Noisettes or in one piece a Cannon. These are all very tender and will cook quickly. The whole loin, both sides of the Lamb roasted as a piece, is a very splendid joint known as a Saddle of Lamb this is a large joint for 8 or 10 people.Lamb Chump:At the lower back of the animal where the loin meets the leg is known as the Chump. From here you can get Chump Chops and Chump Steaks. As a whole piece off the bone this is called a Chump Joint. All these are good for grilling and BBQ but can also be delicious if baked slowly in the oven.Leg of Lamb:Whole, half or boned Leg of Lamb will make a perfect roast. For grilling and frying or the BBQ Leg of lamb is often sold as Leg Steaks, stir fry strips, or cubed for kebabs. A leg of lamb that has been ‘Butterflied"’ is a boned leg opened up into a large flat piece which has a rough butterfly shape. This too can be roasted or grilled. Lamb Shank:The lower leg from this section is Lamb Shank. As a harder working part of the animal this needs slow cooking or braising; full of flavour it will become very tender and fall off the bone when cooked in this way. An affordable option (but having found favour with many chefs - not as cheap as it used to be).

Lamb Breast:This is the belly area of the Lamb. This is usually sold as a rolled joint for roasting. It is a quite fatty cut but when slow cooked this melts away to leave a tender and very tasty meat. This is one of the best value, least expensive cuts.


Quality signs and storage of lamb: Although lamb is generally a very tender meat, there are still signs you can look for to better ensure high quality. Purchase lamb whose flesh is firm and fine textured and pink in colour. Any fat surrounding or marbled throughout the lamb should be white not yellow. Since lamb is highly perishable, it should always be kept at cold temperatures either refrigerated or frozen.Refrigerate the lamb in the original store packaging, if it is still intact and secure, as this will reduce the amount of handling involved.In terms of storing, follow these simple guidelines: lamb roasts and chops can stay fresh in the refrigerator three to five days while ground lamb will only stay fresh for up to two days. If you have more lamb than you can use within this period of time, it freezes well. Using either aluminium foil or freezer paper, wrap the lamb carefully so that it is as tightly packaged as possible. Ground lamb should be able to keep for three to four months, while roasts and chops will keep for about six to nine months.

PorkDefinition of pork: Pork is the culinary name for meat from the domestic pig. It is one of the most commonly consumed meats worldwide,[1] with evidence of pig husbandry dating back to 5000 BC.Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Hams, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.Cuts of Pork and its uses:Pork Shoulder Arm Picnic


Pork shoulder arm picnic contains arm bone, shank bone, and a portion of blade bone. It also contains shoulder muscles interspersed with fat. The shank and part of the lower area are covered with skin. It is usually prepared by roasting.Pork Shoulder Arm RoastPork shoulder arm roast is cut from pork shoulder arm picnic. The shank is removed, leaving the round arm bone and the meaty part of the arm picnic. The outside is covered with a thin layer of fat. Pork shoulder arm roast is usually prepared by roasting.

Pork Shoulder Arm SteakPork shoulder arm steak has the same muscle and bone structure as pork shoulder arm roast, only cut thinner. It contains round arm bone and the meaty part of the arm picnic. The outside is covered with a thin layer of fat. It is usually prepared by braising or panfrying.Pork Shoulder Blade (Boston) RoastPork shoulder blade (Boston) roast contains the top portion of whole shoulder, the blade bone exposed on two sides, and some intermuscular fat. It is usually prepared by roasting.Pork Shoulder Blade SteakPork shoulder blade steak is cut from pork shoulder blade Boston roast. It contains blade bone and several muscles and is usually prepared by braising, broiling, grilling, pan-broiling, or panfrying.Pork Cubed SteaksPork cubed steaks are square or rectangular. The cubed effect is made by a machine that tenderizes the meat mechanically. The steaks may be made from muscles of several primal cuts and are usually prepared by braising, broiling, grilling, or panbroiling.Pork Cubes for KabobsPork cubes for kabob are boneless, lean, and cut into cubes. They are usually prepared by broiling, grilling, braising, panfrying, or roasting.Pork HocksPork hocks are cut from picnic shoulder and are similar to pork shank cross cuts. They contain two round shank bones exposed at both ends and are usually prepared by braising or by cooking in liquid.Pork Loin Blade RoastPork loin blade roast contains part of the blade bone, rib bones, and backbone. It also contains large loin eye muscle surrounded by several smaller muscles. It is usually prepared by roasting.Pork Loin Blade ChopsPork loin blade chops are cut from the blade end of loin and contain the same muscle and bone structure as pork loin blade roast, including part of the blade bone, rib bones, backbone, large loin eye muscle and several smaller muscles. Pork loin blade chops are usually prepared by braising, broiling, grilling, pan-broiling, or panfrying.Pork Loin Country-Style RibsPork loin country-style ribs are made by splitting the blade end of loin into halves lengthwise. The ribs contain part of the loin eye muscle and either rib bones or backbones. They are usually prepared by roasting, baking, braising, broiling, grilling, or by cooking in liquid.Pork Loin Back RibsPork loin back ribs are cut from the blade and center sections of loin. They contain rib bones, meat between the ribs called finger meat, with a layer of meat covering the ribs that come from the loin eye muscle. Pork loin back ribs are usually prepared by roasting, baking, braising, broiling, grilling, or by cooking in liquid.Pork Loin Centre Rib RoastPork loin centre rib roast is a cut from the centre rib area of loin. It contains loin eye muscle and rib bones, and is usually prepared by roasting.Pork Loin Rib Chops (Centre Cut Chops)


Pork loin rib chops, also called centre cut chops, contain eye muscle and backbone. Rib bone may also be present, depending on the thickness of the cut. Fat covers the outside edge. These chops are usually prepared by braising, broiling, grilling, pan-broiling, or panfrying.Pork Loin Centre Loin RoastPork loin centre loin roast is a cut from the centre of loin. It contains rib eye, tenderloin muscles, rib bones, T-shaped bones, and a thin fat covering. It is usually prepared by roasting.Pork Loin Top Loin ChopsPork loin top loin chops contain top loin muscles and backbone running the length of the cut. The tenderloin is removed, and there is an outside covering of fat. These chops are usually prepared by braising, broiling, grilling, panbroiling, or panfrying.Pork Loin Butterfly ChopsPork loin butterfly chops are a double chop, about two inches thick, which comes from the boneless loin eye muscle. It is sliced in half to form two sides resembling a butterfly. Butterfly chops are usually prepared by braising, broiling, grilling, pan broiling, or panfrying.Pork Loin Top Loin Roast Boneless (Double)Pork loin top loin roast boneless (double) is two boneless loins reversed and tied together with the fat side facing out. It is used to make boneless roast and is usually prepared by roasting.Pork Loin ChopsPork loin chops are cut from the sirloin end of loin. The eye muscle and tenderloin is divided by a T-shaped bone. The chops also contain backbone and are usually prepared by braising, broiling, grilling, pan-broiling, or panfrying.Pork Loin Sirloin RoastPork loin sirloin roast contains hip bone and backbone. The largest muscle is the eye of loin, separated from the smaller tenderloin muscles by finger bones. It is usually prepared by roasting.Pork Loin Sirloin ChopsPork loin sirloin chops are cut from the sirloin end of loin. They have the same muscle and bone structure as pork loin sirloin roast, containing hip bone and backbone. The largest muscle is the eye of loin, separated from the smaller tenderloin muscles by finger bones. Pork loin sirloin chops are usually prepared by braising, broiling, grilling, pan-broiling, or panfrying.Pork Loin Sirloin CutletsPork loin sirloin cutlets are boneless slices cut from the sirloin end of loin after the tenderloin, hip bone, and backbone are removed. They are usually prepared by braising, broiling, grilling, pan broiling, or panfrying.Pork Loin Tenderloin WholePork loin tenderloin whole is a boneless cut taken from the inside of loin. The largest end is round and gradually tapers to the thin flat end. Very tender, it is usually prepared by roasting, baking, braising, broiling, or grilling.

Pork SpareribsPork spareribs are cut from the side. They contain long rib bones with a thin covering of meat on the outside and between the ribs. They may also contain rib cartilage. Pork spareribs are usually prepared by roasting, baking, broiling, grilling, or by cooking in liquid.Fresh Side PorkFresh side pork is the same cut as slab bacon but it is fresh. It is taken from the section of side that remains after the loin and spareribs are removed. The layered lean from fat is generally used as a seasoning. Fresh side pork is usually prepared by cooking in liquid.


Pork Leg (Fresh Ham) WholePork leg (fresh ham) whole is a bone-in hind leg, usually covered with skin and fat about halfway up the leg. It is usually prepared by roasting.Pork Leg (Fresh Ham) Shank PortionPork leg (fresh ham) shank portion is the lower portion of the leg. It contains shank bone and part of the femur bone. Skin covers the shank and a small portion of the outside muscle. It is usually prepared by roasting or by cooking in liquid.Ground PorkGround pork is unseasoned and ground from wholesale cuts that are generally in limited demand. It is also made from lean trimmings and sold in bulk form. Ground pork is usually prepared by broiling, grilling, pan-broiling, panfrying, roasting, or baking.Smoked Pork Shoulder Picnic WholeSmoked pork shoulder picnic whole has the same muscle and bone structure as fresh pork shoulder arm picnic. In addition, it is cured and smoked. It contains arm bone, shank bone, and a portion of blade bone with shoulder muscles interspersed with fat. The shank and a part of the lower area are covered with skin. It is usually prepared by roasting, baking, or by cooking in liquid.Smoked Pork Shoulder RollSmoked pork shoulder roll is the cured and smoked meaty boneless eye of pork shoulder blade Boston roast. It is usually prepared by roasting, baking, or by cooking in liquid.Smoked Pork HocksSmoked pork hocks contain two round shank bones exposed at both ends. They are oval-shaped, two to three inches thick, cured, and smoked. They are usually prepared by braising or by cooking in liquid.Smoked Pork Loin Canadian-Style BaconSmoked pork loin Canadian-style bacon is made from boneless loin, a single elongated muscle with little fat. Cured and smoked, it is usually prepared by roasting, baking (if sliced), broiling, grilling, pan-broiling, or panfryingSmoked Pork Loin Rib ChopsSmoked pork loin rib chops have the same muscle and bone structure as fresh pork loin rib chops, but they are also cured and smoked. They contain loin eye muscle and backbone. The rib bone may also be present. They are usually prepared by roasting, baking, broiling, grilling, pan-broiling, or panfrying.Smoked Pork Loin ChopsSmoked pork loin chops have the same muscle and bone structure as fresh pork loin chops, but they are also cured and smoked. They are cut from the sirloin end of loin and contain eye muscle and tenderloin divided by a T-shaped backbone. They are usually prepared by roasting, baking, broiling, grilling, pan-broiling, or panfrying.Smoked Ham WholeSmoked ham whole has the same muscle and bone structure as pork leg (fresh ham) whole, but it is also cured and smoked. It contains the bone-in hind leg. It is usually prepared by roasting or baking.Smoked Ham Shank PortionSmoked ham shank portion has the same muscle and bone structure as pork leg (fresh ham) shank portion, but it is also cured and smoked. The lower portion of the leg, it contains shank bone and part of the femur bone. It is usually prepared by roasting or baking.Smoked Ham Rump PortionSmoked ham rump portion is a portion of cured and smoked ham that contains the aitchbone and part of the leg bone. A thin layer of fat covers the outer surface. It is usually prepared by roasting or baking.Smoked Ham Centre Slice


Smoked ham centre slice is cut from the centre portion of cured, smoked ham. It contains top, bottom, tip muscles, and round bone. It is usually prepared by broiling, grilling, pan-broiling, panfrying, roasting, or baking.Slab BaconSlab bacon is cured and smoked side. It contains steaks of lean and fat on one side. The other side may be covered with skin. Slab bacon is usually prepared by broiling (if sliced), pan-broiling, panfrying, roasting, or baking.

Sliced BaconSliced bacon is sliced from slab bacon. It may be shingled with the outer skin removed. It is usually prepared by broiling, pan-broiling, panfrying, roasting, or baking.SausageSausages are made from ground, fresh meat and with seasonings such as salt, pepper, and sage. These are stuffed into casings and shaped into links. Sausage links are usually prepared by braising, panfrying, roasting, or baking.

Quality Signs of pork: Pork Colour and Marbling Standards The quality of fresh pork can vary greatly based on a number of factors. The quality levels shown below look different, taste different when cooked, and perform differently when brining, curing or smoking. High quality pork is worth more than lower quality pork. Quality can be evaluated through simple visual appraisal, or it can be determined more precisely with scientific tests such as measuring the meats ability to refract light, ultimate pH of the meat, or tenderness using the Warner-Brasseler shear test. Taste and preference studies have shown that fresh, whole muscle pork delivers a tender, juicy eating experience when it falls into the Reddish pink, Firm and Non-exudative colour, texture and exudation measurements. Some degree of intramuscular fat or marbling can also improve the flavour and moisture of the meat.

Venison: Venison originally described meat of any game animal killed by hunting and was applied to any animal from the families Cervidae (deer), Leporidae (hares), and Suidae (wild pigs), and certain species of the genus Capra (goats and ibex), but in the Southern hemisphere the word's usage is now almost entirely restricted to the flesh of various species wild animal meat.


Venison may be eaten as steaks, tournedos, roasts, sausages, jerky and minced meat. It has a flavour reminiscent of beef, but is richer and can have a gamey note.Venison tends to have a finer texture and is leaner than comparable cuts of beef. However, like beef, leaner cuts can be tougher as well. Venison is higher in moisture, similar in protein and lower in calories, cholesterol and fat than most cuts of grain-fed beef, pork, or lamb.

Venison has enjoyed a rise in popularity in recent years, owing to the meat's lower fat content.

Cuts of venison and its uses: FlankThis cut is often sold as venison stewing steak and is best used cut into chunks for casseroles, stews and for braising. HaunchThis is a prime cut which is one of the preferred cut for roasting. It is also sold cut into slices (collops) or steaks and pan-fried.NeckThis cut is mostly used for mince (ground) but is also excellent for making stockSaddle (Rack and Loin)This is another more expensive prime cut and is where fillet and medallions are cut from. The front part is called the rack and is suitable for dry heat cooking such as roasting or grilling. Racks are often "Frenched" which means that the upper ends of the rib bones are scraped clean of meat and fat thereby exposing the bones. The rear part is called the loin and is also suitable for roasting, grilling or frying.ShankOne of the cheaper cuts, meat from the shank area is only suitable for long slow, preferably moist cooking. Usually sold in chunks.ShoulderOften sold boned and rolled the shoulder can be stuffed and braised. This cut is also sold diced for stewing, casseroles or in soups but the better joints can also be roasted.

Quality signs of venison:Meat will be free from bruising


Meat will be a deep red colourFree from ice crystals in the meat as this is a sign of thawing and refreezingMeat will be firm to touchMeat will have a clean game smellCooked venison will have a richer game taste to it.Meat should hang for at least 2 weeks in a climate controlled room this ensures good relaxation of muscles and fibres.


PART 4

EVALUATION CRITERIA FORRFB/GSM018/2014


1. EVALUATION CRITERIA

All bid submissions will be evaluated against a set of pre-determined critical criteria and additional evaluation criteria

2. PHASE 1 - CRITICAL CRITERIA EVALUATION

The following critical criteria will apply for evaluation of this Bid. Non-compliance to these critical criteria or no supporting documentation supplied with the bid response will invalidate your bid.

CRITICAL CRITERIA COMPLYYES/NO

Bidding entity does not appear on the list of restricted

tenders as published by the National Treasury tenders

default register.

HACCP , ISO 22000, or other food safety program that is used and approved

3. PHASE 2 – FUNCTIONAL CRITERIA EVALUATION

Elements

Provide 3 contactable references of clients for which similar

work has been done in the past 3 years on client letter head

1 reference 5

2 references 5

3 references 5

Test Quality of Products

Taste 15

Texture 15

Look & feel visual appeal 20

Ingredient list of raw material for final product 10

Certified lab that does company micro testing and other food

testing15

Proudly south African, product manufactured locally 10


Total 100 points

4. PHASE 3 – PRICE AND B-BBEE EVALUATION

EVALUATION ELEMENTSPrice 80/90B-BBEE 20/10TOTAL 100

Broad Based Black Economic Empowerment

AIR CHEFS will give preference to bidders who are 50% Black Owned or 30% Black Women Owned and who are SMMES


PART 5

DECLARATION OF INTEREST

1. Any legal person, including persons employed by the principal, or persons having a kinship with persons employed by the principal, including a blood relationship, may make an offer or offers in terms of this invitation to bid. In view of possible allegations of favouritism, should the resulting bid, or part thereof, be awarded to persons employed by the principal, or to persons connected with or related to them, it is required that the bidder or his/her authorised representative declare his/her position in relation to the evaluating/adjudicating authority and/or take an oath declaring his/her interest, where:

the bidder is employed by the principal; and/or

the bidder is a board member

the legal person on whose behalf the bidding document is signed, has a relationship with persons/a person who are/is involved in the evaluation and or adjudication of the bid(s), or where it is known that such a relationship exists between the person or persons for or on whose behalf the declarant acts and persons who are involved with the evaluation and or adjudication of the bid.

2. In order to give effect to the above, the following questionnaire must be completed and submitted with the bid.

2.1 Are you or any person connected with the bidder, employed by the principal?

YES/NO

2.1.2 If so, state particulars.

_________________________________________________________

______________________________________________________

2.2 Do you, or any person connected with the bidder, have any relationship (family, friend, other) with a person employed by the principal and who may be involved with the evaluation and or adjudication of this bid?

YES/NO

2.2.1 If so, state particulars


_________________________________________________________

______________________________________________________

2.3 Are you, or any person connected with the bidder, aware of any relationship (family, friend, other) between the bidder and any person employed by the principal who may be involved with the evaluation and or adjudication of this bid?

YES/NO

2.3.1 If so, state particulars

_________________________________________________________

______________________________________________________

3. DECLARATION

I __________________________________________, THE UNDERSIGNED CERTIFY THAT THE INFORMATION FURNISHED IN PARAGRAPH 2.1 TO 2.3.1 ABOVE IS CORRECT. I ACCEPT THAT THE PRINCIPAL MAY ACT AGAINST ME IN TERMS OF PARAGRAPH 23 OF THE GENERAL CONDITIONS OF CONTRACT SHOULD THIS DECLARATION PROVE TO BE FALSE.

_______________________________ _____________________Signature Date

_______________________________Position

_______________________________Name of Bidder

_______________________________Bid Number


PART 6

VENDOR INFORMATION FORM

FOR

RFB NO.: GSM018/204

You are kindly requested to complete this document accurately as the information contained herein is required for the following purposes:

To support AIR CHEFS in the implementation of a system of preferences as required by the Preferential Procurement Policy Framework Act (No 5 of 2000).Failure to complete the form in full may result in the supplier not being considered for the awarding of any orders or contracts by AIR CHEFS.

PAGES – PLEASE COMPLETE ALL PAGES.

Name of Company:

CompanyRegistration No:Vat Registrationnumber:Tax registration No:

Postal Address:

Physical Address:

Telephone No: Mobile Telephone No:

Fax No: E-mail address:

DOCUMENTS TO BE SUBMITTED

Certified Company Registration documents.Certified Share Certificates.Certified copies of Shareholders’ Identity Documents.Signed Joint Venture or Consortium agreement (where applicable).Cancelled cheque or stamped bank confirmation letter not older than a year.An original valid Tax Clearance Certificate must be attached to this form –. Failure to do so may disqualify the bid.An original valid B-BBEE Certificate or a letter from the Auditor or Accounting Officer or a certified copy thereof.In the case of a Joint Venture or Consortium, a joint B-BBEE Certificate fulfilling the above


requirements should be submitted

In case of a consortium/joint venture, full details on consortium/joint venture members (if applicable):

Name of Company:

Vat Registrationnumber:Tax registration No:

Name of Company:

Vat Registrationnumber:Tax registration No:

Name of contracting entity in case of a consortium/joint venture (if applicable):

Name of Company:Postal address:Street address:Contact person on behalf of a consortium/joint venture:Telephone number:Cellphone number:Email address:

1. Participation capacity (tick one box)

Prime contractor SupplierSub-contractor Professional servicesManufacturer Joint Venture partner

Other, specify ………………………………………………………………………….

2. Type of firm (tick one box)

Partnership One person business/sole traderClose corporation CompanyPty Ltd.

Other, specify ………………………………………………………………………….

3. State business activities (tick one box)

Security ConstructionCatering ConsultingManufacturer Retailer/Distributor

Other, specify ………………………………………………………………………….

4. Business sector (tick one box)

Agriculture Mining and Quarrying


Manufacturing Electricity, Gas and WaterRetail and motor trade repair services ConstructionWholesale trade, commercial agents & allied

Community, social and personal services

Commercial Agents and other trade Transport, storage and communicationFinance and business services Commercial Agents and other trade

Other, specify ………………………………………………………………………….

5. Company classification (tick one box)

Contractor who generates more than 75% of turnover as a prime contractor

Contractor who generates less than 75% of turnover as a prime

Labour – only sub-contractor ManufacturerSupplier Professional service providerOther, specify ………………………………………………………………………….

Products or services to offer to AIR CHEFS (fill in)

6. Total number of years the firm has been in business: ___________

7. Total number of employees

Full time: Part time:

8. Street address of all facilities used by the Firm (e.g. Warehouse, storage space, offices, etc.)

_________________________________________________________________________________________________________________________________________________________________________________________________________________________________

9. Do you share any facilities? YES/NO

If yes, which facilities are shared?

With whom do you share facilities? (Name of firm/individuals).

______________________________________________________________________________________________________________________________________________________

10. Is the firm registered or does it have a business license(s)?

YES/NO (if yes, give details and quote relevant reference numbers and dates)

___________________________________________________________________________

11. Detail all trade associations in which you have a membership:

______________________________________________________________________________________________________________________________________________________

12. Did the firm exist under a previous name? YES / NO

If yes, what was its previous name?


Who were the owners/partners/directors?

______________________________________________________________________________________________________________________________________________________

13. Identify any owner or management officer who has an interest in another firm:Name Duties as employee

inName and address ofother firm

Type of business ofother firm

14 Indicate whether your company is an: a. Exempted Micro Enterprise (EME)b. Qualifying Small Enterprise (QSE)

c. Generic/ Large Supplier

15 What is the enterprise’s average annual turnover (excl. VAT) during the lesser of the period for which the business has been operating or the previous three financial years?

R

NB. Please submit your most recent set of annual financial statements (AFS) that are audited/independently reviewed not older than twelve months. If these financial statements are older than twelve months, please submit your most recent management accounts (Income Statement, Balance Sheet and Cash Flow) signed by the directors/members.

Please complete the following:

Checklist for required financial statements Response Comments

For a company and co-operative - Submission of most recent set of audited annual financial statements (AFS) signed by the directors and auditors. For a Close Corporation – Submission of the most recent set of annual financial statements (AFS) signed by the member(s) and accounting officer / independent reviewer.

Yes No


Do the AFS have:1. Signed audit/accounting office report and directors/members report2. Balance sheet3. Income statement4. Cash flow statement

Yes No

If annual set of AFS is older than twelve months, most recent set of interim results or management accounts signed by the directors have been submitted.

Yes No

Do the Management accounts or interim AFS have:1. Balance sheet2. Income statement3. Cash flow statement

Yes No

AFS Language Medium is English Yes No

Obtain letter of support for subsidiary company if holding company’s AFS was supplied

Yes No

Did we get the following for a Joint Venture or Partnership:1. Copy of each participant’s AFS2. Joint venture or partnership agreement

Yes No

16 The financial manager/ external auditor/ CEO/Accounting Officer (whichever is relevant to your type of business) needs to confirm the following:

The business/entity is:

A Going Concern Yes / No

In a Sound Financial Condition Yes / No

Have the financial & operational capacity to fulfil the contract requirements Yes / No

Signature

Capacity

17 Identify by name, HDI status and length of service, those individuals in the firm (including owners and non-owners) responsible for the day-to-day management and business decisions


ACTIVITY NAME RACE W/B

GENDER M / F

DISABLED? YES / NO *

LIVING IN RURAL AREA?

Y/NFINANCING DECISIONS

Cheque SigningAcquisition of lines of creditSureties

Major Purchase or AcquisitionsSigningContracts

18 BLACK EQUITY OWNERSHIP

NAME GENDER M / F

DISABLED? YES / NO *

I.D. NUMBER NATIONALITY % BLACK OWNERSHIP

19 List the four largest contracts/assignments completed by your firm in the last three years. Please provide projects that are similar to AIR CHEFS’s requirement.

Work performed For whom Contact person andtelephone number

Contract fee/amount

* Payment transactions:


Alternative payee(This field is only to be filled in if payments are not to be made directly to the vendor to whom the payment is owed)

* Contact person: (Sales person)

Name Telephonenumber

Bank Details:

Country(Where bank is located)Name of bankBank key(Branch Number)Bank account(Account Number)Account holder (Only to be filled in if the name of the account holder is not the same as the name of the vendor)

Name of account(Type of account)

D ate s t a m p o f b a n k C er ti fi ed as corr e c t

Initials and Surname (Bank official):

Signature (Bank official):

Telephone Number (Bank Official):

Signature duly authorised to sign on behalf of _ (Name of organisation) address_______________________________________________________________________________________________________________________________________________

Telephone no. Date


COMMISSIONER OF OATHS:

Signature: Date:

STAMPMUST BE DATE STAMPED AND SIGNED BY A COMMISSIONER OF OATHS


PART 7

DEVIATIONS FROM THE REQUEST FOR BID

FOR

RFB NO.: GSM018/2014

Should the Bidder desire to make any departures from, or modifications to this Request for Bid or to

qualify its Bidder in any way, it shall clearly set out its proposals hereunder or alternatively state

them in a covering letter attached to its bid and referred to hereunder, failing which the Bid shall be

deemed to be unqualified and conforms exactly with the requirements of this Request for Bid.

If no departures or modifications are desired, the Schedule hereunder is to be marked “NIL” and

signed by the Bidder.

Unless otherwise specified specifically and stipulated in writing, the Contract constitutes the sole

memorial of the Contract between the parties and any terms and conditions forming part of the

Bidder’s Bid or other documentation.

PAGE NUMBER CLAUSE NUMBER DEVIATION

__________________________________SIGNATURE OF BIDDER

__________________________________DATE


PART 8

TAX CLEARANCE REQUIREMENTS

FOR


1. IT IS A CONDITION OF BIDDING THAT

1.1 The taxes of the successful bidder must be in order, or that satisfactory arrangements have been made with the Receiver of Revenue to meet his/her tax obligations.

1.2 The attached form “Application for Tax Clearance Certificate (in respect of bidders)” must be completed in all respects and submitted to the Receiver of Revenue where the bidder is registered for tax purposes. The Receiver of Revenue will then furnish the bidder with a Tax Clearance Certificate that will be valid for a period of twelve (12) months from date of issue. This Tax Clearance Certificate must be submitted in the original together with the bid. Failure to submit the original and valid Tax Clearance Certificate may invalidate the bid.

1.3 In bids where Consortia/Joint Ventures/Sub-contractors are involved, each party must submit a separate Tax Clearance Certificate. Copies of the Application for Tax Clearance Certificates are available at any Receiver’s office.


Application for Tax Clearance Certificate(IN RESPECT OF BIDDERS)

1. Name of Taxpayer/bidder:

2. Trade name:

3. Identification number:

4. Company/Close corporation registration number:

5. Income tax reference number:

6. VAT registration number (if applicable):

7. PAYE employer’s registration number (if applicable):

Signature of contact person requiring Tax Clearance Certificate:

Name:

Telephone number: Code Number

Address:

Date: 20………/………/………

PLEASE NOTE THAT THE COMMISSIONER FOR THE SOUTH AFRICAN REVENUE SERVICE (SARS) WILL NOT EXERCISE HIS DISCRETIONARY POWERS IN FAVOUR OF ANY PERSON WITH REGARD TO ANY INTEREST, PENALTIES AND / OR ADDITIONAL TAX LEVIABLE DUE TO THE LATE- OR UNDERPAYMENT OF TAXES, DUTIES OR LEVIES OR THE RENDITION RETURNS BY ANY PERSON AS A RESULT OF ANY SYSTEM NOT BEING YEAR 2000 COMPLIANT.


PART 9

PRE-BID BRIEFING / SITE INSPECTION

FOR


Air Chefs (SOC) Ltd

This is to certify that I, _____________________________________________________

representing and duly authorised by (Bidder) ___________________________________

_______________________________________________________________________

of (Address) _____________________________________________________________

Attended the bid briefing/site inspection on (Date) _______________________________Having prior to this bid briefing/site inspection carefully examined the bid document; I confirm that I was given unrestricted access to inspect those sections of the Site necessary for the execution and or delivery of goods, services or works.

I further confirm that I am completely satisfied with the scope of Purchase as explained by the AIR CHEFS representatives, and I am fully aware of all Site conditions and regulations of whatsoever nature that could influence the preparation of our bid.

I therefore append my signature below in agreement that we will not institute any claim against AIR CHEFS, after submission of our bid based on lack of knowledge of site conditions or regulations appertaining to the execution of the Contract.

For and on behalf of the Bidder, being duly authorised;

_________________________________________ _____________________Name Date

_________________________________________ Signature

For and on behalf of AIR CHEFS:

_________________________________________ _____________________Name Date

_________________________________________Signature


PART 10

GENERAL CONDITIONS OF CONTRACT

FOR

RFB NO: GSM 018/2014

General Conditions of Contract

NOTES

The purpose of this document is to:

Draw special attention to certain general conditions applicable to government bids, contracts and orders; andTo ensure that clients be familiar with regard to the rights and obligations of all parties involved in doing business with government.

In this document words in the singular also mean in the plural and vice versa and words in the masculine also mean in the feminine and neuter.

The General Conditions of Contract will form part of all bid documents and may not be amended.

Special Conditions of Contract (SCC) relevant to a specific Bid, should be compiled separately for every bid (if applicable) and will supplement the General Conditions of Contract. Whenever there is a conflict, the provisions in the SCC shall prevail.


C.11 GENERAL CONDITIONS OF CONTRACT

Definitions The following terms shall be interpreted as indicated:

“Closing time” means the date and hour specified in the bidding documents for the receipt of bids.

“Contract” means the written agreement entered into between the purchaser and the supplier, as recorded in the contract form signed by the parties, including all attachments and appendices thereto and all documents incorporated by reference therein.

“Contract price” means the price payable to the supplier under the contract for the full and proper performance of his contractual obligations.

“Corrupt practice” means the offering, giving, receiving, or soliciting of any thing of value to influence the action of a public official in the procurement process or in contract execution.

"Countervailing duties" are imposed in cases where an enterprise abroad is subsidized by its government and encouraged to market its products internationally.

“Country of origin” means the place where the goods were mined, grown or produced or from which the services are supplied. Goods are produced when, through manufacturing, processing or substantial and major assembly of components, a commercially recognized new product results that is substantially different in basic characteristics or in purpose or utility from its components.

“Day” means calendar day.

“Delivery” means delivery in compliance of the conditions of the contract or order.

“Delivery ex stock” means immediate delivery directly from stock actually on hand.

“Delivery into consignees store or to his site” means delivered and unloaded in the specified store or depot or on the specified site in compliance with the conditions of the contract or order, the supplier bearing all risks and charges involved until the supplies are so delivered and a valid receipt is obtained."Dumping" occurs when a private enterprise abroad market its goods on own initiative in the RSA at lower prices than that of the country of

origin and which have the potential to harm the local industries in the RSA.


”Force majeure” means an event beyond the control of the supplier and not involving the supplier’s fault or negligence and not foreseeable. Such events may include, but is not restricted to, acts of the purchaser in its sovereign capacity, wars or revolutions, fires, floods, epidemics, quarantine restrictions and freight embargoes.

“Fraudulent practice” means a misrepresentation of facts in order to influence a procurement process or the execution of a contract to the detriment of any bidder, and includes collusive practice among bidders (prior to or after bid submission) designed to establish bid prices at artificial non-competitive levels and to deprive the bidder of the benefits of free and open competition.

“GCC” means the General Conditions of Contract.

“Goods” means all of the equipment, machinery, and/or other materials that the supplier is required to supply to the purchaser under the contract.

“Imported content” means that portion of the bidding price represented by the cost of components, parts or materials which have been or are still to be imported (whether by the supplier or his subcontractors) and which costs are inclusive of the costs abroad, plus freight and other direct importation costs such as landing costs, dock dues, import duty, sales duty or other similar tax or duty at the South African place of entry as well as transportation and handling charges to the factory in the Republic where the supplies covered by the bid will be manufactured.

“Local content” means that portion of the bidding price which is not included in the imported content provided that local manufacture does take place.

“Manufacture” means the production of products in a factory using labour, materials, components and machinery and includes other related value-adding activities.

“Order” means an official written order issued for the supply of goods or works or the rendering of a service.

“Project site,” where applicable, means the place indicated in bidding documents.

“Purchaser” means the organization purchasing the goods.

“Republic” means the Republic of South Africa.

“SCC” means the Special Conditions of Contract.


“Services” means those functional services ancillary to the supply of the goods, such as transportation and any other incidental services, such as installation, commissioning, provision of technical assistance, training, catering, gardening, security, maintenance and other such obligations of the supplier covered under the contract.

“Written” or “in writing” means handwritten in ink or any form of electronic or mechanical writing.

Application These general conditions are applicable to all bids, contracts and orders including bids for functional and professional services, sales, hiring, letting and the granting or acquiring of rights, but excluding immovable property, unless otherwise indicated in the bidding documents.

Where applicable, special conditions of contract are also laid down to cover specific supplies, services or works.

Where such special conditions of contract are in conflict with these general conditions, the special conditions shall apply.

General Unless otherwise indicated in the bidding documents, the purchaser shall not be liable for any expense incurred in the preparation and submission of a bid. Where applicable a non-refundable fee for documents may be charged.

With certain exceptions, invitations to bid are only published in the Government Tender Bulletin. The Government Tender Bulletin may be obtained directly from the Government Printer, Private Bag X85, Pretoria 0001, or accessed electronically from www.treasury.gov.za

Standards The goods supplied shall conform to the standards mentioned in the bidding documents and specifications.

Use of contract documents and information; inspection.

The supplier shall not, without the purchaser’s prior written consent, disclose the contract, or any provision thereof, or any specification, plan, drawing, pattern, sample, or information furnished by or on behalf of the purchaser in connection therewith, to any person other than a person employed by the supplier in the performance of the contract. Disclosure to any such employed person shall be made in confidence and shall extend only as far as may be necessary for purposes of such performance.

The supplier shall not, without the purchaser’s prior written consent, make use of any document or information mentioned in GCC clause 5.1 except for purposes of performing the contract.

Any document, other than the contract itself mentioned in GCC clause 5.1 shall remain the property of the purchaser and shall be returned (all


http://www.treasury.gov.za/

copies) to the purchaser on completion of the supplier’s performance under the contract if so required by the purchaser.

The supplier shall permit the purchaser to inspect the supplier’s records relating to the performance of the supplier and to have them audited by auditors appointed by the purchaser, if so required by the purchaser.

Patent rights The supplier shall indemnify the purchaser against all third-party claims of infringement of patent, trademark, or industrial design rights arising from use of the goods or any part thereof by the purchaser.

Performance security

Within thirty (30) days of receipt of the notification of contract award, the successful bidder shall furnish to the purchaser the performance security of the amount specified in SCC.

The proceeds of the performance security shall be payable to the purchaser as compensation for any loss resulting from the supplier’s failure to complete his obligations under the contract.

The performance security shall be denominated in the currency of the contract, or in a freely convertible currency acceptable to the purchaser and shall be in one of the following forms:

a bank guarantee or an irrevocable letter of credit issued by a reputable bank located in the purchaser’s country or abroad, acceptable to the purchaser, in the form provided in the bidding documents or another form acceptable to the purchaser; ora cashier’s or certified cheque

The performance security will be discharged by the purchaser and returned to the supplier not later than thirty (30) days following the date of completion of the supplier’s performance obligations under the contract, including any warranty obligations, unless otherwise specified in SCC.

Inspections, tests and analyses

All pre-bidding testing will be for the account of the bidder.

If it is a bid condition that supplies to be produced or services to be rendered should at any stage during production or execution or on completion be subject to inspection, the premises of the bidder or contractor shall be open, at all reasonable hours, for inspection by a representative of the Department or an organization acting on behalf of the Department.

If there are no inspection requirements indicated in the bidding documents and no mention is made in the contract, but during the contract period it is decided that inspections shall be carried out, the purchaser shall itself make the necessary arrangements, including


payment arrangements with the testing authority concerned.

If the inspections, tests and analyses referred to in clauses 8.2 and 8.3 show the supplies to be in accordance with the contract requirements, the cost of the inspections, tests and analyses shall be defrayed by the purchaser.

Where the supplies or services referred to in clauses 8.2 and 8.3 do not comply with the contract requirements, irrespective of whether such supplies or services are accepted or not, the cost in connection with these inspections, tests or analyses shall be defrayed by the supplier.

Supplies and services which are referred to in clauses 8.2 and 8.3 and which do not comply with the contract requirements may be rejected.

Any contract supplies may on or after delivery be inspected, tested or analyzed and may be rejected if found not to comply with the requirements of the contract. Such rejected supplies shall be held at the cost and risk of the supplier who shall, when called upon, remove them immediately at his own cost and forthwith substitute them with supplies which do comply with the requirements of the contract. Failing such removal the rejected supplies shall be returned at the suppliers cost and risk. Should the supplier fail to provide the substitute supplies forthwith, the purchaser may, without giving the supplier further opportunity to substitute the rejected supplies, purchase such supplies as may be necessary at the expense of the supplier.

The provisions of clauses 8.4 to 8.7 shall not prejudice the right of the purchaser to cancel the contract on account of a breach of the conditions thereof, or to act in terms of Clause 23 of GCC.

Packing The supplier shall provide such packing of the goods as is required to prevent their damage or deterioration during transit to their final destination, as indicated in the contract. The packing shall be sufficient to withstand, without limitation, rough handling during transit and exposure to extreme temperatures, salt and precipitation during transit, and open storage. Packing, case size and weights shall take into consideration, where appropriate, the remoteness of the goods’ final destination and the absence of heavy handling facilities at all points in transit.

The packing, marking, and documentation within and outside the packages shall comply strictly with such special requirements as shall be expressly provided for in the contract, including additional requirements, if any, specified in SCC, and in any subsequent instructions ordered by the purchaser.

Delivery and documents

Delivery of the goods shall be made by the supplier in accordance with the terms specified in the contract. The details of shipping and/or


other documents to be furnished by the supplier are specified in SCC.

Documents to be submitted by the supplier are specified in SCC.

Insurance The goods supplied under the contract shall be fully insured in a freely convertible currency against loss or damage incidental to manufacture or acquisition, transportation, storage and delivery in the manner specified in the SCC.

Transportation Should a price other than an all-inclusive delivered price be required, this shall be specified in the SCC.

Incidental services The supplier may be required to provide any or all of the following services, including additional services, if any, specified in SCC:

performance or supervision of on-site assembly and/or commissioning of the supplied goods;furnishing of tools required for assembly and/or maintenance of the supplied goods;furnishing of a detailed operations and maintenance manual for each appropriate unit of the supplied goods;performance or supervision or maintenance and/or repair of the supplied goods, for a period of time agreed by the parties, provided that this service shall not relieve the supplier of any warranty obligations under this contract; and training of the purchaser’s personnel, at the supplier’s plant and/or on-site, in assembly, start-up, operation, maintenance, and/or repair of the supplied goods.

Prices charged by the supplier for incidental services, if not included in the contract price for the goods, shall be agreed upon in advance by the parties and shall not exceed the prevailing rates charged to other parties by the supplier for similar services.

Warranty The supplier warrants that the goods supplied under the contract are new, unused, of the most recent or current models and that they incorporate all recent improvements in design and materials unless provided otherwise in the contract. The supplier further warrants that all goods supplied under this contract shall have no defect, arising from design, materials, or workmanship (except when the design and/or material is required by the purchaser’s specifications) or from any act or omission of the supplier, that may develop under normal use of the supplied goods in the conditions prevailing in the country of final destination.

This warranty shall remain valid for twelve (12) months after the goods, or any portion thereof as the case may be, have been delivered to and accepted at the final destination indicated in the contract, or for eighteen (18) months after the date of shipment from the port or place


of loading in the source country, whichever period concludes earlier, unless specified otherwise in SCC.

The purchaser shall promptly notify the supplier in writing of any claims arising under this warranty.

Upon receipt of such notice, the supplier shall, within the period specified in SCC and with all reasonable speed, repair or replace the defective goods or parts thereof, without costs to the purchaser.

If the supplier, having been notified, fails to remedy the defect(s) within the period specified in SCC, the purchaser may proceed to take such remedial action as may be necessary, at the supplier’s risk and expense and without prejudice to any other rights which the purchaser may have against the supplier under the contract.

Payment The method and conditions of payment to be made to the supplier under this contract shall be specified in SCC.

The supplier shall furnish the purchaser with an invoice accompanied by a copy of the delivery note and upon fulfillment of other obligations stipulated in the contract.

Payments shall be made promptly by the purchaser, but in no case later than thirty (30) days after submission of an invoice or claim by the supplier.

Payment will be made in Rand unless otherwise stipulated in SCC.

Prices Prices charged by the supplier for goods delivered and services performed under the contract shall not vary from the prices quoted by the supplier in his bid, with the exception of any price adjustments authorized in SCC or in the purchaser’s request for bid validity extension, as the case may be.

Contract amendments

No variation in or modification of the terms of the contract shall be made except by written amendment signed by the parties concerned.

Assignment The supplier shall not assign, in whole or in part, its obligations to perform under the contract, except with the purchaser’s prior written consent.

Subcontracts The supplier shall notify the purchaser in writing of all subcontracts awarded under these contracts if not already specified in the bid. Such notification, in the original bid or later, shall not relieve the supplier from any liability or obligation under the contract.


Delays in the supplier’s performance

Delivery of the goods and performance of services shall be made by the supplier in accordance with the time schedule prescribed by the purchaser in the contract.

If at any time during performance of the contract, the supplier or its subcontractor(s) should encounter conditions impeding timely delivery of the goods and performance of services, the supplier shall promptly notify the purchaser in writing of the fact of the delay, its likely duration and its cause(s). As soon as practicable after receipt of the supplier’s notice, the purchaser shall evaluate the situation and may at his discretion extend the supplier’s time for performance, with or without the imposition of penalties, in which case the extension shall be ratified by the parties by amendment of contract.

No provision in a contract shall be deemed to prohibit the obtaining of supplies or services from a national department, provincial department, or a local authority.

The right is reserved to procure outside of the contract small quantities or to have minor essential services executed if an emergency arises, the supplier’s point of supply is not situated at or near the place where the supplies are required, or the supplier’s services are not readily available.

Except as provided under GCC Clause 25, a delay by the supplier in the performance of its delivery obligations shall render the supplier liable to the imposition of penalties, pursuant to GCC Clause 22, unless an extension of time is agreed upon pursuant to GCC Clause 21.2 without the application of penalties.

Upon any delay beyond the delivery period in the case of a supplies contract, the purchaser shall, without cancelling the contract, be entitled to purchase supplies of a similar quality and up to the same quantity in substitution of the goods not supplied in conformity with the contract and to return any goods delivered later at the supplier’s expense and risk, or to cancel the contract and buy such goods as may be required to complete the contract and without prejudice to his other rights, be entitled to claim damages from the supplier.

Penalties Subject to GCC Clause 25, if the supplier fails to deliver any or all of the goods or to perform the services within the period(s) specified in the contract, the purchaser shall, without prejudice to its other remedies under the contract, deduct from the contract price, as a penalty, a sum calculated on the delivered price of the delayed goods or unperformed services using the current prime interest rate calculated for each day of the delay until actual delivery or performance. The purchaser may also consider termination of the contract pursuant to GCC Clause 23.

Termination for The purchaser, without prejudice to any other remedy for breach of


default contract, by written notice of default sent to the supplier, may terminate this contract in whole or in part:

if the supplier fails to deliver any or all of the goods within the period(s) specified in the contract, or within any extension thereof granted by the purchaser pursuant to GCC Clause 21.2; if the Supplier fails to perform any other obligation(s) under the contract; orif the supplier, in the judgment of the purchaser, has engaged in corrupt or fraudulent practices in competing for or in executing the contract.

In the event the purchaser terminates the contract in whole or in part, the purchaser may procure, upon such terms and in such manner as it deems appropriate, goods, works or services similar to those undelivered, and the supplier shall be liable to the purchaser for any excess costs for such similar goods, works or services. However, the supplier shall continue performance of the contract to the extent not terminated.

Anti-dumping and countervailing duties and rights

When, after the date of bid, provisional payments are required, or anti-dumping or countervailing duties are imposed, or the amount of a provisional payment or anti-dumping or countervailing right is increased in respect of any dumped or subsidized import, the State is not liable for any amount so required or imposed, or for the amount of any such increase. When, after the said date, such a provisional payment is no longer required or any such anti-dumping or countervailing right is abolished, or where the amount of such provisional payment or any such right is reduced, any such favorable difference shall on demand be paid forthwith by the contractor to the State or the State may deduct such amounts from moneys (if any) which may otherwise be due to the contractor in regard to supplies or services which he delivered or rendered, or is to deliver or render in terms of the contract or any other contract or any other amount which may be due to him

Force Majeure Notwithstanding the provisions of GCC Clauses 22 and 23, the supplier shall not be liable for forfeiture of its performance security, damages, or termination for default if and to the extent that his delay in performance or other failure to perform his obligations under the contract is the result of an event of force majeure.

If a force majeure situation arises, the supplier shall promptly notify the purchaser in writing of such condition and the cause thereof. Unless otherwise directed by the purchaser in writing, the supplier shall continue to perform its obligations under the contract as far as is reasonably practical, and shall seek all reasonable alternative means for performance not prevented by the force majeure event.


Termination for insolvency

The purchaser may at any time terminate the contract by giving written notice to the supplier if the supplier becomes bankrupt or otherwise insolvent. In this event, termination will be without compensation to the supplier, provided that such termination will not prejudice or affect any right of action or remedy which has accrued or will accrue thereafter to the purchaser.

Settlement of Disputes

If any dispute or difference of any kind whatsoever arises between the purchaser and the supplier in connection with or arising out of the contract, the parties shall make every effort to resolve amicably such dispute or difference by mutual consultation.

If, after thirty (30) days, the parties have failed to resolve their dispute or difference by such mutual consultation, then either the purchaser or the supplier may give notice to the other party of his intention to commence with mediation. No mediation in respect of this matter may be commenced unless such notice is given to the other party.

Should it not be possible to settle a dispute by means of mediation, it may be settled in a South African court of law.

Mediation proceedings shall be conducted in accordance with the rules of procedure specified in the SCC.

Notwithstanding any reference to mediation and/or court proceedings herein,

the parties shall continue to perform their respective obligations under the contract unless they otherwise agree; andthe purchaser shall pay the supplier any monies due the supplier.

Limitation of liability Except in cases of criminal negligence or willful misconduct, and in the case of infringement pursuant to Clause 6;

the supplier shall not be liable to the purchaser, whether in contract, tort, or otherwise, for any indirect or consequential loss or damage, loss of use, loss of production, or loss of profits or interest costs, provided that this exclusion shall not apply to any obligation of the supplier to pay penalties and/or damages to the purchaser; andthe aggregate liability of the supplier to the purchaser, whether under the contract, in tort or otherwise, shall not exceed the total contract price, provided that this limitation shall not apply to the cost of repairing or replacing defective equipment.

Governing language The contract shall be written in English. All correspondence and other documents pertaining to the contract that is exchanged by the parties shall also be written in English.

Applicable law The contract shall be interpreted in accordance with South African


laws, unless otherwise specified in SCC.

Notices Every written acceptance of a bid shall be posted to the supplier concerned by registered or certified mail and any other notice to him shall be posted by ordinary mail to the address furnished in his bid or to the address notified later by him in writing and such posting shall be deemed to be proper service of such notice

The time mentioned in the contract documents for performing any act after such aforesaid notice has been given, shall be reckoned from the date of posting of such notice.

Taxes and duties A foreign supplier shall be entirely responsible for all taxes, stamp duties, license fees, and other such levies imposed outside the purchaser’s country.

A local supplier shall be entirely responsible for all taxes, duties, license fees, etc., incurred until delivery of the contracted goods to the purchaser.

No contract shall be concluded with any bidder whose tax matters are not in order. Prior to the award of a bid the Department must be in possession of a tax clearance certificate, submitted by the bidder. This certificate must be an original issued by the South African Revenue Services.


PART 11

PREFERENCE CLAIM FORM

FOR

RFB/P NO.: GSM018/2014

PREFERENCE POINTS CLAIM FORM IN TERMS OF THE PREFERENTIAL PROCUREMENT REGULATIONS 2011

This preference form must form part of all bids invited. It contains general information and serves as a claim form for preference points for Broad-Based Black Economic Empowerment (B-BBEE) Status Level of Contribution

NB: BEFORE COMPLETING THIS FORM, BIDDERS MUST STUDY THE GENERAL CONDITIONS, DEFINITIONS AND DIRECTIVES APPLICABLE IN RESPECT OF B-BBEE, AS PRESCRIBED IN THE PREFERENTIAL PROCUREMENT REGULATIONS, 2011.

1. GENERAL CONDITIONS

1.1 The following preference point systems are applicable to all bids:

- the 80/20 system for requirements with a Rand value of up to R500 000 (all applicable taxes included); and

- the 90/10 system for requirements with a Rand value above R500 000 (all applicable taxes included).

1.2 The value of this bid is estimated to exceed/not exceed R1 000 000 (all applicable taxes included) and therefore the appropriate system,will be 90/10 system shall be applicable.

1.3 Preference points for this bid shall be awarded for:

(a) Price; and(b) B-BBEE Status Level of Contribution.

1.3.1 The maximum points for this bid are allocated as follows:

POINTS (insert appropriate points) .............................................................

1.3.1.1 PRICE (insert appropriate points) .............................................................

1.3.1.2 B-BBEE STATUS LEVEL OF CONTRIBUTION .....................................................


Total points for Price and B-BBEE must not exceed 100

1.4 Failure on the part of a bidder to fill in and/or to sign this form and submit a B-BBEE Verification Certificate from a Verification Agency accredited by the South African Accreditation System (SANAS) or a Registered Auditor approved by the Independent Regulatory Board of Auditors (IRBA) or an Accounting Officer as contemplated in the Close Corporation Act (CCA) together with the bid, will be interpreted to mean that preference points for B-BBEE status level of contribution are not claimed.

1.5. The purchaser reserves the right to require of a bidder, either before a bid is adjudicated or at any time subsequently, to substantiate any claim in regard to preferences, in any manner required by the purchaser.

2. DEFINITIONS

2.1 “all applicable taxes” includes value-added tax, pay as you earn, income tax, unemployment insurance fund contributions and skills development levies;

2.2 “B-BBEE” means broad-based black economic empowerment as defined in section 1 of the Broad-Based Black Economic Empowerment Act;

2.3 “B-BBEE status level of contributor” means the B-BBEE status received by a measured entity based on its overall performance using the relevant scorecard contained in the Codes of Good Practice on Black Economic Empowerment, issued in terms of section 9(1) of the Broad-Based Black Economic Empowerment Act;

2.4 “bid” means a written offer in a prescribed or stipulated form in response to an invitation by an organ of state for the provision of services, works or goods, through price quotations, advertised competitive bidding processes or proposals;

2.5 “Broad-Based Black Economic Empowerment Act” means the Broad-Based Black Economic Empowerment Act, 2003 (Act No. 53 of 2003);

2.6 “comparative price” means the price after the factors of a non-firm price and all unconditional discounts that can be utilised have been taken into consideration;

2.7 “consortium or joint venture” means an association of persons for the purpose of combining their expertise, property, capital, efforts, skill and knowledge in an activity for the execution of a contract;

2.8 “contract” means the agreement that results from the acceptance of a bid by an organ of state;

2.9 “EME” or exempt micro enterprise means any enterprise with an annual turnover of up to R5 million.

2.10 “Firm price” means the price that is only subject to adjustments in accordance with the actual increase or decrease resulting from the change, imposition, or abolition of customs or excise duty and any other duty, levy, or tax, which, in terms of the law or regulation, is binding on the contractor and demonstrably has an influence on the price of any supplies, or the rendering costs of any service, for the execution of the contract;

2.11 “functionality” means the measurement according to predetermined norms, as set out in the bid documents, of a service or commodity that is designed to be practical and useful, working or operating, taking into account, among other factors, the quality, reliability, viability and durability of a service and the technical capacity and ability of a bidder;


2.12 “non-firm prices” means all prices other than “firm” prices;

2.13“person” includes a juristic person;

2.14 “rand value” means the total estimated value of a contract in South African currency, calculated at the time of bid invitations, and includes all applicable taxes and excise duties;

2.15 “sub-contract” means the primary contractor’s assigning, leasing, making out work to, or employing, another person to support such primary contractor in the execution of part of a project in terms of the contract;

2.16 “total revenue” bears the same meaning assigned to this expression in the Codes of Good Practice on Black Economic Empowerment, issued in terms of section 9(1) of the Broad-Based Black Economic Empowerment Act and promulgated in the Government Gazette on 9 February 2007;

2.17 “trust” means the arrangement through which the property of one person is made over or bequeathed to a trustee to administer such property for the benefit of another person; and

2.18 “trustee” means any person, including the founder of a trust, to whom property is bequeathed in order for such property to be administered for the benefit of another person.

3. ADJUDICATION USING A POINT SYSTEM

3.1 The bidder obtaining the highest number of total points will be awarded the contract.

3.2 Preference points shall be calculated after prices have been brought to a comparative basis taking into account all factors of non-firm prices and all unconditional discounts;.

1.3 Points scored must be rounded off to the nearest 2 decimal places.

1.4 In the event that two or more bids have scored equal total points, the successful bid must be the one scoring the highest number of preference points for B-BBEE.

1.5 However, when functionality is part of the evaluation process and two or more bids have scored equal points including equal preference points for B-BBEE, the successful bid must be the one scoring the highest score for functionality.

1.6 Should two or more bids be equal in all respects, the award shall be decided by the drawing of lots.

4. POINTS AWARDED FOR PRICE

4.1 THE 80/20 OR 90/10 PREFERENCE POINT SYSTEMS

A maximum of 80 or 90 points is allocated for price on the following basis:

80/20 or 90/10

minmin180

PPPtPs or

minmin190

PPPtPs

Where


Ps = Points scored for comparative price of bid under consideration

Pt = Comparative price of bid under consideration

Pmin = Comparative price of lowest acceptable bid

5. Points awarded for B-BBEE Status Level of Contribution

5.1 In terms of Regulation 5 (2) and 6 (2) of the Preferential Procurement Regulations, 2011 preference points must be awarded to a bidder for attaining the B-BBEE status level of contribution in accordance with the table below:

B-BBEE Status Level of Contributor

Number of points(90/10 system)

Number of points (80/20 system)

1 10 20

2 9 18

3 8 16

4 5 12

5 4 8

6 3 6

7 2 4

8 1 2

Non-compliant contributor

0 0

5.2 Bidders who qualify as EMEs in terms of the B-BBEE Act must submit a certificate issued by an Accounting Officer as contemplated in the CCA or a Verification Agency accredited by SANAS or a Registered Auditor. Registered auditors do not need to meet the prerequisite for IRBA’s approval for the purpose of conducting verification and issuing EMEs with B-BBEE Status Level Certificates.

5.3 Bidders other than EMEs must submit their original and valid B-BBEE status level verification certificate or a certified copy thereof, substantiating their B-BBEE rating issued by a Registered Auditor approved by IRBA or a Verification Agency accredited by SANAS.

5.4 A trust, consortium or joint venture, will qualify for points for their B-BBEE status level as a legal entity, provided that the entity submits their B-BBEE status level certificate.

5.5 A trust, consortium or joint venture will qualify for points for their B-BBEE status level as an unincorporated entity, provided that the entity submits their consolidated B-B-BEE scorecard as if they were a group structure and that such a consolidated B-B-BEE scorecard is prepared for every separate bid.

5.6 Tertiary institutions and public entities will be required to submit their B-BBEE status level certificates in terms of the specialised scorecard contained in the B-BBEE Codes of Good


Practice.

5.7 A person will not be awarded points for B-BBEE status level if it is indicated in the bid documents that such a bidder intends sub-contracting more than 25% of the value of the contract to any other enterprise that does not qualify for at least the points that such a bidder qualifies for, unless the intended sub-contractor is an EME that has the capability and ability to execute the sub-contract.

5.8 A person awarded a contract may not sub-contract more than 25% of the value of the contract to any other enterprise that does not have an equal or higher B-BBEE status level than the person concerned, unless the contract is sub-contracted to an EME that has the capability and ability to execute the sub-contract.

6. BID DECLARATION

6.1 Bidders who claim points in respect of B-BBEE Status Level of Contribution must complete the following:

7. B-BBEE STATUS LEVEL OF CONTRIBUTION CLAIMED IN TERMS OF PARAGRAPHS 1.3.1.2 AND 5.1

7.1 B-BBEE Status Level of Contribution: …………. = ……………(maximum of 10 or 20 points)

(Points claimed in respect of paragraph 7.1 must be in accordance with the table reflected in paragraph 5.1 and must be substantiated by means of a B-BBEE certificate issued by a Verification Agency accredited by SANAS or a Registered Auditor approved by IRBA or an Accounting Officer as contemplated in the CCA), the said certificate may be a certified copy thereof.

8. SUB-CONTRACTING

8.1 Will any portion of the contract be sub-contracted? YES / NO (delete which is not applicable)8.1.1 If yes, indicate:

(i) what percentage of the contract will be subcontracted? ............……………….…%(ii) the name of the sub-contractor?

…………………………………………………………..(iii) the B-BBEE status level of the sub-contractor?

…………………………………………………………..(iv) whether the sub-contractor is an EME?

YES / NO (delete which is not applicable)

9. DECLARATION WITH REGARD TO COMPANY/FIRM

9.1 Name of firm

9.2 VAT registration number : ...........................................................

9.3 Company registration number …………………………………………………………………….:


9.4 TYPE OF COMPANY/ FIRM

Partnership/Joint Venture / Consortium One person business/sole propriety Close corporation Company (Pty) Limited[TICK APPLICABLE BOX]

9.5 DESCRIBE STATE BUSINESS ACTIVITIES

………….............................................................................................................………………......................................................................................................…………….........................................................................................................

9.6 COMPANY CLASSIFICATION

Manufacturer Supplier Professional service provider Other service providers, e.g. transporter, etc.

[TICK APPLICABLE BOX]

9.7 MUNICIPAL INFORMATION

Municipality where business is situated .........................................................................Registered Account Number...........................................................................................Stand Number.................................................................................................................

9.8 TOTAL NUMBER OF YEARS THE COMPANY/FIRM HAS BEEN IN BUSINESS? ………….............................................................................................................

9.9 I/we, the undersigned, who is / are duly authorised to do so on behalf of the company/firm, certify that the points claimed, based on the B-BBE status level of contribution indicated in paragraph 7 of the foregoing certificate, qualifies the company/ firm for the preference(s) shown and I / we acknowledge that:

(i) The information furnished is true and correct;

(ii) The preference points claimed are in accordance with the General Conditions as indicated in paragraph 1 of this form.

(iii) In the event of a contract being awarded as a result of points claimed as shown in paragraph 7, the contractor may be required to furnish documentary proof to the satisfaction of the purchaser that the claims are correct;

(iv) If the B-BBEE status level of contribution has been claimed or obtained on a fraudulent basis or any of the conditions of contract have not been fulfilled, the purchaser may, in addition to any other remedy it may have –

(a) disqualify the person from the bidding process;

(b) recover costs, losses or damages it has incurred or suffered as a result of that person’s conduct;


(c) cancel the contract and claim any damages which it has suffered as a result of having to make less favourable arrangements due to such cancellation;

(d) restrict the bidder or contractor, its shareholders and directors, or only the shareholders and directors who acted on a fraudulent basis, from obtaining business from any organ of state for a period not exceeding 10 years, after the audi alteram partem (hear the other side) rule has been applied; and

(e) forward the matter for criminal prosecution

WITNESSES:

1.

......................................................SIGNATURE(S) OF BIDDER(S)

2.

DATE:.......................................

ADDRESS.................................

..................................................

..................................................

..................................................


PART 12

DECLARATION CERTIFICATE FOR LOCAL PRODUCTION AND CONTENT

FOR


DECLARATION CERTIFICATE FOR LOCAL PRODUCTION AND CONTENT FOR DESIGNATED SECTORS

This Standard Bidding Document (SBD) must form part of all bids invited. It contains general information and serves as a declaration form for local content (local production and local content are used interchangeably).

Before completing this declaration, bidders must study the General Conditions, Definitions, Directives applicable in respect of Local Content as prescribed in the Preferential Procurement Regulations, 2011, the South African Bureau of Standards (SABS) approved technical specification number SATS 1286:2011 (Edition 1) and the Guidance on the Calculation of Local Content together with the Local Content Declaration Templates [Annex C (Local Content Declaration: Summary Schedule), D (Imported Content Declaration: Supporting Schedule to Annex C) and E (Local Content Declaration: Supporting Schedule to Annex C)].

1. General Conditions

1.1. Preferential Procurement Regulations, 2011 (Regulation 9) makes provision for the promotion of local production and content.

1.2. Regulation 9.(1) prescribes that in the case of designated sectors, where in the award of bids local production and content is of critical importance, such bids must be advertised with the specific bidding condition that only locally produced goods, services or works or locally manufactured goods, with a stipulated minimum threshold for local production and content will be considered.

1.3. Where necessary, for bids referred to in paragraph 1.2 above, a two stage bidding process may be followed, where the first stage involves a minimum threshold for local production and content and the second stage price and B-BBEE.

1.4. A person awarded a contract in relation to a designated sector, may not sub-contract in such a manner that the local production and content of the overall value of the contract is reduced to


below the stipulated minimum threshold.

1.5. The local content (LC) expressed as a percentage of the bid price must be calculated in accordance with the SABS approved technical specification number SATS 1286: 2011 as follows:

LC = [1 - x / y] * 100

Wherex is the imported content in Randy is the bid price in Rand excluding value added tax (VAT)

Prices referred to in the determination of x must be converted to Rand (ZAR) by using the exchange rate published by South African Reserve Bank (SARB) at 12:00 on the date of advertisement of the bid as indicated in paragraph 4.1 below.

The SABS approved technical specification number SATS 1286:2011 is accessible on http:/www.thedti.gov.za/industrial development/ip.jsp at no cost.

1.6 A bid may be disqualified if –

(a) this Declaration Certificate and the Annex C (Local Content Declaration: Summary Schedule) are not submitted as part of the bid documentation; and

(b) the bidder fails to declare that the Local Content Declaration Templates (Annex C, D and E) have been audited and certified as correct.

2. Definitions

2.1. “bid” includes written price quotations, advertised competitive bids or proposals;

2.2. “bid price” price offered by the bidder, excluding value added tax (VAT);

2.3. “contract” means the agreement that results from the acceptance of a bid by an organ of state;

2.4. “designated sector” means a sector, sub-sector or industry that has been designated by the Department of Trade and Industry in line with national development and industrial policies for local production, where only locally produced services, works or goods or locally manufactured goods meet the stipulated minimum threshold for local production and content;

2.5. “duly signed” in relation to a Declaration Certificate for Local Content means the said document has been signed by the Chief Financial Officer or other legally responsible person nominated in writing by the Chief Executive, or senior member / person with management responsibility(close corporation, partnership or individual).


2.6. “imported content” means that portion of the bid price represented by the cost of components, parts or materials which have been or are still to be imported (whether by the supplier or its subcontractors) and which costs are inclusive of the costs abroad (this includes labour or intellectual property costs), plus freight and other direct importation costs, such as landing costs, dock duties, import duty, sales duty or other similar tax or duty at the South African port of entry;

2.7. “local content” means that portion of the bid price which is not included in the imported content, provided that local manufacture does take place;

2.8. “stipulated minimum threshold” means that portion of local production and content as determined by the Department of Trade and Industry; and

2.9. “sub-contract” means the primary contractor’s assigning, leasing, making out work to, or employing another person to support such primary contractor in the execution of part of a project in terms of the contract.

3. The stipulated minimum threshold(s) for local production and content (refer to Annex A of SATS 1286:2011) for this bid is/are as follows:

Description of services, works or goods Stipulated minimum threshold

_______________________________ _______%

_______________________________ _______%

_______________________________ _______%

4. Does any portion of the services, works or goods offered have any imported content?(Tick applicable box)

YES NO

4.1 If yes, the rate(s) of exchange to be used in this bid to calculate the local content as prescribed in paragraph 1.5 of the general conditions must be the rate(s) published by SARB for the specific currency at 12:00 on the date of advertisement of the bid.

The relevant rates of exchange information is accessible on www.reservebank.co.za.

Indicate the rate(s) of exchange against the appropriate currency in the table below (refer to Annex A of SATS 1286:2011):

Currency Rates of exchangeUS DollarPound SterlingEuro


http://www.reservebank.co.za/

YenOther

NB: Bidders must submit proof of the SARB rate (s) of exchange used.

5. Were the Local Content Declaration Templates (Annex C, D and E) audited and certified as correct?(Tick applicable box)

YES NO

5.1. If yes, provide the following particulars:

(a) Full name of auditor: ………………………………………………………

(b) Practice number: ………………………………………………………………………..

(c) Telephone and cell number: ……………………………………………………………….

(d) Email address:………………………………………………………………………..

(Documentary proof regarding the declaration will, when required, be submitted to the satisfaction of the Accounting Officer / Accounting Authority)

6. Where, after the award of a bid, challenges are experienced in meeting the stipulated minimum threshold for local content the dti must be informed accordingly in order for the dti to verify and in consultation with the AO/AA provide directives in this regard.

LOCAL CONTENT DECLARATION(REFER TO ANNEX B OF SATS 1286:2011)

LOCAL CONTENT DECLARATION BY CHIEF FINANCIAL OFFICER OR OTHER LEGALLY RESPONSIBLE PERSON NOMINATED IN WRITING BY THE CHIEF EXECUTIVE OR SENIOR MEMBER/PERSON WITH MANAGEMENT RESPONSIBILITY (CLOSE CORPORATION, PARTNERSHIP OR INDIVIDUAL)

IN RESPECT OF BID NO. .................................................................................

ISSUED BY: (Procurement Authority / Name of Institution): .........................................................................................................................NB

1 The obligation to complete, duly sign and submit this declaration cannot be transferred to an external authorized representative, auditor or any other third party acting on behalf of the bidder.

2 Guidance on the Calculation of Local Content together with Local Content Declaration Templates (Annex C, D and E) is accessible on http://www.thedti.gov.za/industrial development/ip.jsp. Bidders should first complete Declaration D. After completing Declaration D, bidders should complete Declaration E and then consolidate the information on Declaration C. Declaration C should be submitted with the bid documentation at the closing date and time of the bid in


http://www.thedti.gov.za/industrial%20development/ip.jsp

order to substantiate the declaration made in paragraph (c) below. Declarations D and E should be kept by the bidders for verification purposes for a period of at least 5 years. The successful bidder is required to continuously update Declarations C, D and E with the actual values for the duration of the contract.

I, the undersigned, …………………………….................................................... (full names),do hereby declare, in my capacity as ……………………………………… ………..of ...............................................................................................................(name of bidder entity), the following:

(a) The facts contained herein are within my own personal knowledge.

(b) I have satisfied myself that:

(i) the goods/services/works to be delivered in terms of the above-specified bid comply with the minimum local content requirements as specified in the bid, and as measured in terms of SATS 1286:2011; and

(ii) the declaration templates have been audited and certified to be correct.

(c) The local content percentage (%) indicated below has been calculated using the formula given in clause 3 of SATS 1286:2011, the rates of exchange indicated in paragraph 4.1 above and the information contained in Declaration D and E which has been consolidated in Declaration C:

Bid price, excluding VAT (y) RImported content (x), as calculated in terms of SATS 1286:2011 RStipulated minimum threshold for local content (paragraph 3 above) Local content %, as calculated in terms of SATS 1286:2011

If the bid is for more than one product, the local content percentages for each product contained in Declaration C shall be used instead of the table above.The local content percentages for each product has been calculated using the formula given in clause 3 of SATS 1286:2011, the rates of exchange indicated in paragraph 4.1 above and the information contained in Declaration D and E.

(d) I accept that the Procurement Authority / Institution has the right to request that the local content be verified in terms of the requirements of SATS 1286:2011.

(e) I understand that the awarding of the bid is dependent on the accuracy of the information furnished in this application. I also understand that the submission of incorrect data, or data that are not verifiable as described in SATS 1286:2011, may result in the Procurement Authority / Institution imposing any or all of the remedies as provided for in Regulation 13 of the Preferential Procurement Regulations, 2011 promulgated under the Preferential Policy Framework Act (PPPFA), 2000 (Act No. 5 of 2000).

SIGNATURE: DATE: ___________WITNESS No. 1 DATE: ___________WITNESS No. 2 DATE: ___________


PART 13

CERTIFICATE OF INDEPENDENT BID DETERMINATION

FOR



1 This Standard Bidding Document (SBD) must form part of all bids¹ invited.

2 Section 4 (1) (b) (iii) of the Competition Act No. 89 of 1998, as amended, prohibits an agreement between, or concerted practice by, firms, or a decision by an association of firms, if it is between parties in a horizontal relationship and if it involves collusive bidding (or bid rigging).² Collusive bidding is a per se prohibition meaning that it cannot be justified under any grounds.

3 Treasury Regulation 16A9 prescribes that accounting officers and accounting authorities must take all reasonable steps to prevent abuse of the supply chain management system and authorises accounting officers and accounting authorities to:

a. disregard the bid of any bidder if that bidder, or any of its directors have abused the institution’s supply chain management system and or committed fraud or any other improper conduct in relation to such system.

b. cancel a contract awarded to a supplier of goods and services if the supplier committed any corrupt or fraudulent act during the bidding process or the execution of that contract.

4 This SBD serves as a certificate of declaration that would be used by institutions to ensure that, when bids are considered, reasonable steps are taken to prevent any form of bid-rigging.

5 In order to give effect to the above, the attached Certificate of Bid Determination must be completed and submitted with the bid:

¹ Includes price quotations, advertised competitive bids, limited bids and proposals.² Bid rigging (or collusive bidding) occurs when businesses, that would otherwise be expected to compete, secretly conspire to raise prices or lower the quality of goods and / or services for purchasers who wish to acquire goods and / or services through a bidding process. Bid rigging is, therefore, an agreement between competitors not to compete.

I, the undersigned, in submitting the accompanying bid:

___________________________________________________________________________

(Bid Number and Description)

in response to the invitation for the bid made by:

___________________________________________________________________________

(Name of Institution)

do hereby make the following statements that I certify to be true and complete in every respect:

I certify, on behalf of:_______________________________________________________ that:

(Name of Bidder)

1. I have read and I understand the contents of this Certificate;

2. I understand that the accompanying bid will be disqualified if this Certificate is found not to be

true and complete in every respect;


3. I am authorized by the bidder to sign this Certificate, and to submit the accompanying bid, on

behalf of the bidder;

4. Each person whose signature appears on the accompanying bid has been authorized by the

bidder to determine the terms of, and to sign the bid, on behalf of the bidder;

5. For the purposes of this Certificate and the accompanying bid, I understand that the word

“competitor” shall include any individual or organization, other than the bidder, whether or not

affiliated with the bidder, who:

(a) has been requested to submit a bid in response to this bid invitation;

(b) could potentially submit a bid in response to this bid invitation, based on their

qualifications, abilities or experience; and

(c) provides the same goods and services as the bidder and/or is in the same line of

business as the bidder

6. The bidder has arrived at the accompanying bid independently from, and without consultation,

communication, agreement or arrangement with any competitor. However communication

between partners in a joint venture or consortium³ will not be construed as collusive bidding.

7. In particular, without limiting the generality of paragraphs 6 above, there has been no

consultation, communication, agreement or arrangement with any competitor regarding:

(a) prices;

(b) geographical area where product or service will be rendered (market allocation)

(c) methods, factors or formulas used to calculate prices;

(d) the intention or decision to submit or not to submit, a bid;

(e) the submission of a bid which does not meet the specifications and conditions of the

bid; or

(f) bidding with the intention not to win the bid.

8. In addition, there have been no consultations, communications, agreements or arrangements

with any competitor regarding the quality, quantity, specifications and conditions or delivery

particulars of the products or services to which this bid invitation relates.

9. The terms of the accompanying bid have not been, and will not be, disclosed by the bidder,

directly or indirectly, to any competitor, prior to the date and time of the official bid opening or

of the awarding of the contract.

³ Joint venture or Consortium means an association of persons for the purpose of combining their expertise, property, capital, efforts, skill and knowledge in an activity for the execution of a contract.

10. I am aware that, in addition and without prejudice to any other remedy provided to combat any

restrictive practices related to bids and contracts, bids that are suspicious will be reported to

the Competition Commission for investigation and possible imposition of administrative


penalties in terms of section 59 of the Competition Act No 89 of 1998 and or may be reported

to the National Prosecuting Authority (NPA) for criminal investigation and or may be restricted

from conducting business with the public sector for a period not exceeding ten (10) years in

terms of the Prevention and Combating of Corrupt Activities Act No 12 of 2004 or any other

applicable legislation.

………………………………………………… …………………………………

Signature Date

…………………………………………………. …………………………………

Position Name of Bidder


PART 14

NATIONAL INDUSTRIAL PARTICIPATION PROGRAMME

FOR

RFB/P NO.: GSM018/2014

THE NATIONAL INDUSTRIAL PARTICIPATION PROGRAMME INTRODUCTION

The National Industrial Participation (NIP) Programme, which is applicable to all government procurement contracts that have an imported content, became effective on the 1 September 1996. The NIP policy and guidelines were fully endorsed by Cabinet on 30 April 1997. In terms of the Cabinet decision, all state and parastatal purchases / lease contracts (for goods, works and services) entered into after this date, are subject to the NIP requirements. NIP is obligatory and therefore must be complied with. The Industrial Participation Secretariat (IPS) of the Department of Trade and Industry (DTI) is charged with the responsibility of administering the programme.

1 PILLARS OF THE PROGRAMME

1.1 The NIP obligation is benchmarked on the imported content of the contract. Any contract having an imported content equal to or exceeding US$ 10 million or other currency equivalent to US$ 10 million will have a NIP obligation. This threshold of US$ 10 million can be reached as follows:

(a) Any single contract with imported content exceeding US$10 million or

(b) Multiple contracts for the same goods, works or services each with imported content exceeding US$3 million awarded to one seller over a 2 year period which in total exceeds US$10 million or

(c) A contract with a renewable option clause, where should the option be exercised the total value of the imported content will exceed US$10 million or

(d) Multiple suppliers of the same goods, works or services under the same contract, where the value of the imported content of each allocation is equal to or exceeds US$ 3 million worth of goods, works or services to the same government institution, which in total over a two (2) year period exceeds US$10 million.

1.2 The NIP obligation applicable to suppliers in respect of sub-paragraphs 1.1 (a) to 1.1 (c) above will amount to 30 % of the imported content whilst suppliers in respect of paragraph 1.1 (d) shall incur 30% of the total NIP obligation on a pro-rata basis.

1.3 To satisfy the NIP obligation, the DTI would negotiate and conclude agreements such as investments, joint ventures, sub-contracting, licensee production, export promotion, sourcing


arrangements and research and development (R&D) with partners or suppliers.

1.4 A period of seven years has been identified as the time frame within which to discharge the obligation.

2 REQUIREMENTS OF THE DEPARTMENT OF TRADE AND INDUSTRY

2.1 In order to ensure effective implementation of the programme, successful bidders (contractors) are required to, immediately after the award of a contract that is in excess of R10 million (ten million Rands), submit details of such a contract to the DTI for reporting purposes.

2.2 The purpose for reporting details of contracts in excess of the amount of R10 million (ten million Rands) is to cater for multiple contracts for the same goods, works or services; renewable contracts and multiple suppliers for the same goods, works or services under the same contract as provided for in paragraphs 1.1.(b) to 1.1. (d) above.

3 BID SUBMISSION AND CONTRACT REPORTING REQUIREMENTS OF BIDDERS AND SUCCESSFUL BIDDERS (CONTRACTORS)

3.1 Bidders are required to sign and submit this bidding document together with the bid on the closing date and time.

3.2 In order to accommodate multiple contracts for the same goods, works or services; renewable contracts and multiple suppliers for the same goods, works or services under the same contract as indicated in sub-paragraphs 1.1(b) to 1.1 (d) above and to enable the DTI in determining the NIP obligation, successful bidders (contractors) are required, immediately after being officially notified about any successful bid with a value in excess of R10 million (ten million Rands), to contact and furnish the DTI with the following information:

Bid / contract number. Description of the goods, works or services. Date on which the contract was accepted. Name, address and contact details of the government institution. Value of the contract. Imported content of the contract, if possible.

3.3 The information required in paragraph 3.2 above must be sent to the Department of Trade and Industry, Private Bag X 84, Pretoria, 0001 for the attention of Mr Elias Malapane within five (5) working days after award of the contract. Mr Malapane may be contacted on telephone (012) 394 1401, facsimile (012) 394 2401 or e-mail at [email protected] for further details about the programme.

4 PROCESS TO SATISFY THE NIP OBLIGATION

4.1 Once the successful bidder (contractor) has made contact with and furnished the DTI with the information required, the following steps will be followed:

a. the contractor and the DTI will determine the NIP obligation;b. the contractor and the DTI will sign the NIP obligation agreement;c. the contractor will submit a performance guarantee to the DTI;


d. the contractor will submit a business concept for consideration and approval by the DTI;e. upon approval of the business concept by the DTI, the contractor will submit detailed business plans outlining the business concepts;

f. the contractor will implement the business plans; andg. the contractor will submit bi-annual progress reports on approved plans to the DTI.

4.2 The NIP obligation agreement is between the DTI and the successful bidder (contractor) and, therefore, does not involve the purchasing institution.

Bid number: ……………………Closing date: ………………………………..

Name of bidder: …………………………………………..

Postal address: …………………………………………… ………………………………………………………………………………………………………….

Signature…………………………Name (in print)……………………………..

Date………………………………

The National Industrial Participation (NIP) Programme, which is applicable to all government procurement contracts that have an imported content, became effective on the 1 September1996.The NIP policy and guidelines were fully endorsed by Cabinet on 30 April 1997. In terms of the Cabinet decision, all state and parastatal purchases / lease contracts (for goods, works and services) entered into after this date, are subject to the NIP requirements. NIP is obligatory and therefore must be complied with. The Industrial Participation Secretariat (IPS) of the Department of Trade and Industry (DTI) is charged with the responsibility of administering the programme. The NIP obligation is benchmarked on the imported content of the contract. Any contract having an imported content equal to or exceeding US$ 10 million or other currency equivalent to US$ 10 million will have a NIP obligation. Embedded NIP Form to be completed by Bidder(s):
