Professional Use POCT Blood Glucose and Ketone Monitoring Systems

  • Procurement and Logistics Service

F14: Notice for changes or additional information

Notice identifier: 2024/S 000-012617

Procurement identifier (OCID): ocds-h6vhtk-044cdd

Published 18 April 2024, 10:10am



Section one: Contracting authority/entity

one.1) Name and addresses

Procurement and Logistics Service

77 Boucher Crescent

Belfast

BT12 6HU

Email

palsgransha.sourcing@hscni.net

Country

United Kingdom

Region code

UK - United Kingdom

Internet address(es)

Main address

https://etendersni.gov.uk/epps

Buyer's address

https://etendersni.gov.uk/epps


Section two: Object

two.1) Scope of the procurement

two.1.1) Title

Professional Use POCT Blood Glucose and Ketone Monitoring Systems

Reference number

5052399

two.1.2) Main CPV code

  • 38434500 - Biochemical analysers

two.1.3) Type of contract

Supplies

two.1.4) Short description

This is a Prior Information Notice published by the Business Services Organisation (BSO), Procurement and Logistics Service (PaLS) on behalf of the five acute hospital Trusts and the Northern Ireland Ambulance Service Trust within Health and Social Care Northern Ireland (HSCNI). PaLS are seeking to engage with the marketplace as they are commencing the pre-tender work for a regional tender for Professional Use Point of Care Testing (POCT) Blood Glucose and Ketone Monitoring Systems.


Section six. Complementary information

six.6) Original notice reference

Notice number: 2024/S 000-009782


Section seven. Changes

seven.1) Information to be changed or added

seven.1.2) Text to be corrected in the original notice

Section number

II.2.2)

Place of text to be modified

Additional CPV Code(s)

Read
Additional CPV code(s)
  • 38550000 - Meters
  • 33100000 - Medical equipments
  • 38000000 - Laboratory, optical and precision equipments (excl. glasses)
  • 71900000 - Laboratory services
  • 33696500 - Laboratory reagents

seven.2) Other additional information

Additional CPV Codes added to Section II.2.2