Creating a safe and healthy educational environment by modernizing the food infrastructure. The project is aimed at: - Implementing the “Basic Kitchen” model. - Ensuring that the premises comply with the requirements of the HACCP system. - Improving the working conditions of staff and the quality of children's nutrition. The project involves a comprehensive reconstruction of part of the building of the Gorodok Primary School, taking into account modern requirements for the organization of school nutrition. A feature is the creation of a full-fledged catering unit with a completed technological cycle of cooking directly in the educational institution. The project plans to: • Reconstruction of existing school premises for a modern catering unit; • Creation of technologically connected zones for a full cycle of cooking; • Purchase and installation of modern kitchen equipment; • Arrangement of ventilation, water supply, sewage and power supply systems in accordance with the standards; • Ensuring proper conditions for storing products (refrigeration and warehouse equipment); • Creation of a safe and ergonomic working environment for staff; • Implementation of food quality and safety standards.

The current state of the dining hall of the Gorodok Primary School does not meet modern requirements for the organization of safe and high-quality nutrition for students, which necessitates its comprehensive modernization. 1. Insufficient number of seats. The dining hall has a limited area and does not provide the possibility of simultaneously feeding a sufficient number of students, which complicates the organization of meals and extends the time of eating. Solution: The project provides for increasing the area of the dining hall and optimizing its layout, which will allow for simultaneous feeding of a larger number of students and improving the organization of the educational process. 2. Lack of necessary production facilities and equipment. The dining hall does not have the production workshops and corresponding technological equipment provided for by the standards, which makes it impossible to comply with the requirements of the State Sanitary Rules and Regulations. Solution: The project provides for the creation of a full set of functional premises (workshops) and equipping the dining hall with modern equipment that will ensure high-quality, safe and efficient cooking in accordance with current standards. 3. Inaccessibility for children with special educational needs (SEN). The existing catering unit does not take into account the needs of children with SEN, which limits their equal access to food services. Solution: During the modernization process, barrier-free access will be ensured and appropriate conditions will be created for comfortable nutrition of children with SEN in accordance with the principles of inclusion. 4. Outdated and energy-inefficient equipment. The existing stoves and other equipment are outdated, energy-inefficient, and there are no alternative sources of electricity supply, which creates risks of interruptions in food preparation. Solution: It is planned to install modern energy-efficient equipment, as well as introduce alternative sources of electricity supply, which will ensure the uninterrupted operation of the catering unit and reduce energy consumption. 5. Non-compliance of furniture with sanitary requirements. The existing furniture (tables and benches) is outdated, does not have a special coating and does not meet the age characteristics of students and sanitary requirements. Solution: The project will purchase modern furniture (tables and chairs) that comply with the Sanitary Regulations, are safe, comfortable and adapted to the age of children. Expected effect of the implementation of measures: The comprehensive modernization of the catering unit will create a modern, safe and inclusive infrastructure, ensure high-quality nutrition for students, increase the efficiency of the institution and fully comply with the requirements of current legislation.