Formation of a high-quality and safe environment for students. Ensuring the organization of school meals in accordance with the requirements of the National Academy of Sciences of Ukraine for the Prevention of Foodborne Diseases. Redevelopment of premises: Division into clear functional zones (workshops) to maintain the continuity of technological processes, which excludes the intersection of raw materials and finished products. Renewal of engineering communications: Complete replacement of water supply, sewage, electrical networks (with the expectation of powerful equipment) and energy-efficient lighting. Installation of ventilation: Installation of a modern supply and exhaust system to ensure regulatory air exchange and removal of steam and odors. Technological re-equipment: Replacement of outdated stoves and ovens with combi-steamers, refrigerated tables, new distribution lines and dishwashers. Interior decoration: Use of materials resistant to moisture and disinfection (tiles, special coatings) that meet sanitary standards. Ensuring barrier-free access: Arrangement of entrances and dining hall areas taking into account the needs of low-mobility population groups.

Problems with the unsuitability of the catering unit and the dining room. Expected results: Safety and quality: Creation of a healthy educational environment with guaranteed safe food preparation. Comfort: Improvement of working conditions for kitchen staff and creation of a pleasant atmosphere in the dining hall for students. Compliance with standards: Full legalization of the operation of the catering unit in accordance with the requirements of the State Service for the Protection of Food and Consumer Protection and international standards. Resource savings: Reduction of the institution's operating costs thanks to modern energy-efficient equipment.