School nutrition reform, it is very important that the dining room and kitchen of the educational institution meet modern standards. Therefore, the founders faced the issue of restoring and modernizing the catering units in the educational institution using the latest technological processes, improving energy efficiency indicators and adhering to the principles of the HACCP system. Since the catering unit of Voznesenskaya Gymnasium No. 5 provides food preparation for participants in the educational process, the "Basic Kitchen" model was chosen for the modernization of the catering unit. This is a model of catering organization when food is prepared directly on the territory of the institution itself in its own full-fledged catering unit, providing students with fresh dishes that are served immediately after preparation. This allows the educational institution to control quality, but it can be either completely internal or mixed (with outsourcing).

To bring the dining room premises up to sanitary standards, implement the HACCP food safety management system, improve the operational performance of the facility, and bring the premises to an aesthetic state, the project provides for the following measures: - after analyzing the technology of the catering unit, changes were made to the layout of the premises, as well as their intended purpose), so that it meets the requirements of the HACCP Food Safety System; - production was divided according to the flow of processes, taking into account the requirements of the HACCP Food Safety System; - a workshop was separated for primary processing of products: cleaning, cutting, grinding and forming all necessary blanks (semi-finished products) with their subsequent storage in refrigerated cabinets for semi-finished products. - equipment was selected in connection with the introduction of a new menu and to be able to diversify it and produce different dishes; - in accordance with the requirements of the food safety system, hand sinks and additional sinks were added to each production area; - replacement of existing sewerage and water supply pipelines; - installation of water heaters; - to maintain optimal temperature and humidity conditions and ensure sanitary and hygienic conditions of the air environment, supply and exhaust ventilation with mechanical drive is provided. - replacement of electrical wiring for power supply of kitchen equipment, ventilation, lighting and socket groups, installation of new switchboards and AC units. As a result of the implementation of this project, the institution receives a fully functional catering unit with the ability to implement an updated menu (according to the standards of the Ministry of Health/Ministry of Education), prepare dishes with compliance with temperature regimes, culinary processing of products and preservation of nutritional value.