Terceirização de serviços públicos: quais documentos utilizar na fase interna de licitação para contratação de uma unidade de alimentação e nutrição hospitalar?

Abstract

In the context of Public Administration, procurement is extensively used for acquisition and contracting; however, there are few reports on procurement processes with an emphasis on food service. Thus, the general objective of this study was to describe the process of constructing documents for the internal phase of the procurement of food services for a public hospital in Maceió-Alagoas. To this end, a descriptive study was developed, with the unit of analysis being the procurement process based on Law No. 14,133/2021, IN No. 5/2017, and the current Terms of Reference (TR). The formation process of the Contracting Planning Team (CPT) was described, along with the identification of demands and specific needs of the public body, considering the service objective, problems to be addressed, determination of parameters for proposal evaluation, intended solutions, adjustments, market analysis, description of the object of contracting, formulation of the Preliminary Technical Study (PTS), and drafting of the TR, thus comprising the internal phase of the procurement. Key results include the CPT’s multisectoral composition, which broadened perspectives, a shift to the Exclusive Labor Dedication (ELD) modality, a decision to simultaneously construct the object of contracting, the inclusion of food and nutrition education activities in routine services, and adjustments to the criteria for menu planning. Based on these findings, it is possible to conclude that meticulous and transparent planning of internal phase documents for contracting an outsourced food and nutrition unit is essential to ensure the quality, effectiveness, and economic advantage of hospital food services. This study, therefore, contributes to understanding the challenges and best practices in contracting food services in hospital food and nutrition units.