The purpose of the public investment project is to modernize the catering unit of the Lyceum No. 6 and create modern, safe and energy-efficient conditions for organizing student nutrition in accordance with current sanitary and hygienic requirements, technological standards and principles of the HACCP system. Today, there is a significant gap between the current state of the catering unit and the target level of its functioning. The current state is characterized by physical and moral wear and tear of technological equipment, non-compliance of planning decisions with modern requirements (lack of proper zoning of production processes), outdated engineering networks, insufficient ventilation and high energy costs. These factors limit the possibility of providing high-quality, safe and effective nutrition for lyceum students. The target state involves the creation of a catering unit that fully meets modern requirements for organizing nutrition in educational institutions, in particular: - ensures the separation of flows of raw and finished products; - equipped with modern technological and refrigeration equipment; - has updated engineering systems (electricity, water supply, sewage, ventilation); - provides proper storage conditions for products; - meets the requirements of energy efficiency and safety. To achieve the goal of the project, a set of measures is planned to be implemented, namely: - major repairs of the catering unit premises; - redevelopment taking into account technological processes and zoning principles; - replacement and renewal of technological equipment; - modernization of engineering networks; - implementation of energy-efficient solutions; - creation of conditions for the implementation and compliance with the HACCP system. The implementation of these measures will eliminate the existing gap between the current and target state, improve the quality and safety of student nutrition, improve the working conditions of staff and ensure the effective functioning of the catering unit in accordance with modern standards.

The lyceum's catering unit does not meet modern requirements due to worn-out equipment, outdated engineering networks, lack of proper zoning, and insufficient conditions for compliance with sanitary standards and HACCP. This limits the ability to provide high-quality and safe food for students. If the problems are not resolved, the technical condition may deteriorate, costs may increase, and risks of violating safety requirements may occur. The implementation of the project will ensure the renewal of infrastructure, improvement of food quality and safety, reduction of energy consumption, and efficient operation of the catering unit.