The purpose of the project is to carry out a major overhaul of the catering unit in order to create a modern, safe, energy-efficient and functional environment for organizing high-quality food in accordance with state sanitary and hygienic norms, food safety standards (HACCP) and the requirements of current legislation. Carrying out a major overhaul of the catering unit premises, including: dismantling worn-out structures and coatings; repair and decoration of walls, floors and ceilings using moisture-resistant, safe and durable materials permitted for use in food premises; ensuring proper waterproofing and sanitary treatment of surfaces. Modernization of engineering networks and communications, namely: replacement or renewal of power supply systems in accordance with the needs of modern technological equipment; repair or replacement of water supply and drainage systems; arrangement or modernization of ventilation systems to ensure proper air exchange; implementation of energy-efficient solutions to reduce resource consumption. Updating and optimizing the functional zoning of the catering unit, which includes: creating separate zones for receiving, storing, processing and preparing products; ensuring compliance with the principle of separating the flows of raw and finished products; organizing safe and comfortable working conditions for personnel. Creating safe and comfortable operating conditions, which includes: bringing the premises into compliance with sanitary, fire and construction standards; improving lighting and microclimate; increasing the overall level of safety of the premises. The result of achieving the goal will be: a completely renovated and modernized catering unit; ensuring that the premises comply with modern safety and hygiene standards; creating appropriate conditions for high-quality and safe food; increasing the efficiency of personnel work; reducing maintenance and energy costs; ensuring long-term and safe operation of the catering unit.

Problems and results of their solution as a result of the project implementation Currently, the catering unit is in unsatisfactory technical condition. Building structures (walls, floor, ceiling) have significant physical wear, which makes it difficult to ensure proper sanitary condition. Engineering networks (electricity, water supply, drainage, ventilation) are outdated and require replacement, which creates risks of emergency situations and prevents the uninterrupted operation of the catering unit. The layout and technical condition of the premises do not fully meet modern requirements for organizing a safe technological process and complying with sanitary standards. There were: – worn and damaged premises of the catering unit; – outdated and worn engineering networks; – non-compliance with modern sanitary and construction standards; – risks of food safety violations; – inadequate working conditions for staff. Will become: – repaired and modernized catering unit; – updated and safe engineering networks; – full compliance with sanitary, construction and technological requirements; – creation of safe conditions for preparing high-quality food; – improved working conditions for staff and ensuring the uninterrupted functioning of the catering unit. The implementation of the project will ensure the appropriate level of safety, energy efficiency and compliance with regulatory requirements, which will contribute to the long-term and safe operation of the catering unit.