The goal of the project is to create a modern, safe and energy-efficient catering unit in the Mykolaiv Secondary Educational Service No. 1 of the I-III levels (15 Lvivska St., Mykolaiv, Lviv region) by carrying out major repairs and implementing the technological model "basic kitchen". The implementation of the project is aimed at: ensuring high-quality and safe nutrition for students; bringing the premises of the catering unit into compliance with state construction, sanitary and fire safety standards; implementing modern standards for organizing school meals; creating proper and safe working conditions for staff; increasing energy efficiency and rational use of resources. Method of achieving the goal Achieving the goal is envisaged through the comprehensive implementation of the following measures: 1. Carrying out major repairs of premises dismantling of outdated structures, coatings and engineering networks; redevelopment of premises in accordance with the technological scheme of the "basic kitchen" with the delimitation of zones (food reception, storage, primary processing, cooking, dishwashing); installation of new floors and wall cladding with materials that meet sanitary requirements; renewal of ceilings, door blocks and other structural elements. 2. Modernization of engineering systems complete replacement of power supply, taking into account the loads of modern technological equipment; installation of an effective supply and exhaust ventilation system; renewal of water supply and sewage systems; installation of energy-saving lighting; installation of fire safety systems. 3. Equipment with technological equipment installation of modern thermal, refrigeration and mechanical equipment; arrangement of production tables and stainless steel washing tubs; introduction of equipment that ensures the preparation of a full cycle of dishes directly in the educational institution. 4. Ensuring compliance with the food safety system clear zoning of premises and flows of raw materials and finished products; compliance with sanitary legislation. Expected result As a result of the project, a functional catering unit will be created, which will ensure: preparation of fresh and balanced meals on site; safe conditions for storing and processing products; improvement of the quality of school meals; compliance with modern standards and regulatory requirements; long-term operation of the premises with minimal maintenance costs.

1. Physical and moral wear and tear of infrastructure Problem: Premises, engineering networks and technological equipment have a significant degree of physical and moral wear and tear, which does not meet modern requirements for the organization of catering in educational institutions. Relevance: In the context of the implementation of the school nutrition reform and the strengthening of sanitary requirements, the outdated material and technical base makes it impossible to fully implement new standards. Possible consequences of failure to resolve: increased risk of emergencies; increased costs for current repairs; worsening working conditions for personnel; risks of non-compliance with sanitary standards. Expected positive changes: A complete renovation of premises and networks will ensure reliable operation, energy efficiency and compliance with regulatory requirements. 2. Non-compliance with modern food safety standards Problem: The lack of proper zoning of production processes and limited technical capabilities do not allow for the full implementation of the principles of the food safety system (HACCP). Relevance: Increased requirements for the quality and safety of children's nutrition make it necessary to comply with modern technological standards. Possible consequences of failure to resolve: risks of cross-contamination; disruption of technological processes; reduced parental trust in the food system; potential regulations from regulatory authorities. Expected positive changes: Creating a clearly structured, functional space will ensure safe preparation of dishes and compliance with current regulations. 3. Limited functionality of the catering unit Problem: The existing infrastructure does not allow for the full implementation of the "basic kitchen" technological model, which limits the ability to prepare dishes directly in the institution. Relevance: The modern model of catering involves preparing fresh, balanced dishes using updated equipment. Possible consequences of not solving the problem: limited menu; inability to implement modern nutritional standards; reduced quality of prepared dishes. Expected positive changes: Equipping with modern technological equipment will allow organizing a full cycle of food preparation and improving its quality. 4. Low energy efficiency and resource irrationality Problem: Outdated engineering systems cause excessive consumption of electricity and water. Relevance: In the context of rising energy costs, the issue of rational use of resources is critically important for the community budget. Possible consequences of not solving the problem: increased financial burden on the local budget; increased operating costs; reduced economic efficiency of the establishment's operation. Expected positive changes: Installation of modern energy-saving equipment and modernization of networks will reduce costs and ensure long-term savings. Overall expected effect of the project implementation As a result of the project implementation, the following will be achieved: a modern, safe and functional catering unit will be created; the quality and safety of students' nutrition will be improved; compliance with current regulatory requirements will be ensured; working conditions of staff will be improved; operating costs will be reduced; the trust of the parent and educational community in the catering system will be strengthened. Thus, the project is of strategic importance for the development of the educational infrastructure of the community and directly affects the health and well-being of children.