The project is a comprehensive solution aimed at fully modernizing the outdated infrastructure of the educational institution in accordance with the requirements of the current legislation of Ukraine and modern standards for organizing school catering. Key results of the project implementation: Compliance with safety and hygiene standards: Redesigning premises and updating technological processes allows you to implement the HACCP system, ensure a clear flow of production (separation of raw materials, semi-finished products and finished products) and minimize risks to the health of students. Technological efficiency: Replacing outdated equipment with modern energy-efficient electrical equipment not only improves the quality of food preparation, but also allows you to optimize the institution's energy consumption. Inclusivity and accessibility: The project fully addresses the issue of unhindered access to the catering unit for low-mobility groups, which is critically important for a specialized educational institution. Durability and reliability: Major repairs of structural elements (roof, facade, internal networks) using modern materials (mineral wool, metal tiles, PVC structures) guarantee a long service life of the building without the need for additional investments in the coming years.

1. Structural wear and tear and leakage Problem: Physical wear and tear of the finish, roof leaks, insufficient thermal insulation of the walls, which leads to excessive heating costs. Solution: Complete replacement of the roof with metal tiles, insulation of facades with mineral wool (150 mm), installation of new energy-saving PVC windows and doors. 2. Non-compliance with sanitary standards (HACCP) Problem: Outdated layout that does not provide proper continuity (crossing of raw and finished product flows), lack of specialized workshops. Solution: Redevelopment of premises with masonry of new partitions. Allocation of separate zones: meat and fish shop, vegetable shop, hot shop, washing and storage facilities. 3. Technological backwardness Problem: Use of inefficient kitchen equipment, wear and tear of internal networks (water supply, sewage, electricity), which creates a risk of accidents. Solution: Complete replacement of all engineering networks. Installation of new technological equipment: electric stoves, refrigerators, sinks and modern exhaust systems. 4. Barrier environment Problem: Lack of conditions for access and nutrition of students from low-mobility groups (LMG). Solution: Arrangement of regulatory ramps at the entrance, widening of doorways, creation of threshold-free transitions and compliance with the required turning radii of wheelchairs in the dining hall. 5. Fire and environmental safety Problem: Insufficient level of fire protection and threat of environmental pollution due to old communications. Solution: Fireproofing of structures, installation of an automatic local fire extinguishing system in the kitchen, installation of modern ventilation and organization of a waste collection system.