The goal of the project is to create a high-standard, innovative and regulatory-compliant catering unit of the Rozhnyativ Lyceum through a major reconstruction of the premises of the former pharmacy and its complete technical re-equipment. The project is designed to provide healthy, safe and affordable nutrition for all students, as well as prepare the institution's infrastructure for the transition to the status of an academic lyceum in 2027 in accordance with the reform of the senior specialized school. The creation of a modern catering unit will allow not only to fulfill state standards and requirements of the HACCP, but also to improve the quality of educational services, form a culture of healthy eating and create an environment that meets the needs of children of the 21st century. The project is aimed at the long-term development of the lyceum as a leading educational center of the community, capable of accepting students from different settlements and providing them with full nutrition throughout the day. Method of achieving the goal 1. Comprehensive preparation and planning • conducting an in-depth technical analysis of the existing premises, identifying defects, risk areas and reconstruction potential; • development of modern design and estimate documentation taking into account the requirements of HACCP, DBN, fire and sanitary standards; • design of premises with rational division of product and personnel flows (cold, hot, washing, storage, distribution zones); • calculation of the required electrical power and load with a development perspective. 2. Carrying out major reconstruction • dismantling of outdated structures, partitions, communications and elements that do not meet the standards; • redevelopment of the premises in accordance with the technological map of the catering unit; • complete replacement of electrical networks, water supply, sewage and ventilation systems; • installation of fire detectors, emergency lighting, alarm systems; • use of safe, moisture-resistant and suitable for food production materials; • ensuring universal access (inclusion). 3. Equipping with professional technological equipment • purchase of high-tech kitchen equipment (stoves, ovens, combi-steamers, refrigerators, grinders, stainless steel production tables, etc.); • organization of the full cycle of cooking: from storing products to serving ready-made food; • arrangement of a modern dining room and distribution room; • creation of the possibility of a buffet / mini-cafeteria for additional services. 4. Implementation of the HACCP system as a security mechanism • development of a full package of HACCP documents (procedures, instructions, monitoring cards); • creation of clear technological flows “dirty zone → clean zone → heat treatment → serving”; • training of personnel in food safety standards; • implementation of a system of constant monitoring of critical points. 5. Ensuring energy efficiency and sustainability of the project • use of equipment of energy efficiency class A+/A++; • rational planning of thermal processes to reduce electricity consumption; • minimizing operating costs through optimal zoning and modernized networks; • designing with a development margin of 10–15 years to increase the number of students. 6. Putting the facility into operation and integrating it into the educational process • passing all inspections by the State Service for Food Safety and Consumer Protection and control bodies; • training personnel to work in the updated conditions; • opening a catering unit and starting full-fledged provision of services; • integrating healthy nutrition into school programs ("New Ukrainian School", "Healthy School"). Expected strategic effect • creating safe and healthy eating conditions for 550+ students; • ensuring the requirements of the reform of the senior specialized school and obtaining the status of an academic lyceum; • reducing the risks of food poisoning and violations due to the implementation of HACCP; • increasing the prestige of the lyceum as a modern educational center; • long-term savings on operating costs; • creating a positive image of the community as one that invests in children and education.

Problems: worn out engineering networks that do not ensure stable and safe operation; unsuitable condition of decoration, floors, partitions; lack of modern ventilation and proper sanitary and hygienic conditions; non-compliance of existing premises with current construction, sanitary and fire safety requirements; limited functionality of premises, which makes it impossible to effectively use the floor for its intended purpose. Results and solutions after project implementation: complete modernization of engineering networks and engineering systems, which will ensure safe and stable operating conditions; updating of interior decoration and structural elements, which will extend the service life of the building and increase comfort; arrangement of modern ventilation and sanitary and hygienic conditions in accordance with standards; bringing the premises to the requirements of fire safety, energy efficiency and operational reliability; creating a functional and safe environment that will ensure proper use of space and optimal operation of the institution.