Project goal: The purpose of the project is to ensure proper nutrition for students of the educational institution, improve the organization of technological processes for preparing meals, transition to healthy eating, ensure proper hygiene of dishes in school canteens and the temperature regime of ready-made meals.
Methods of achieving the goal
- Construction and repair work - restoration of building structures, renovation of premises, repair of water supply, sewage, ventilation and power supply systems.
- Purchase and installation of modern equipment - heating, refrigeration, dispensing, washing and other technological equipment for organizing the full cycle of cooking and storing meals.
- Implementation of energy-efficient solutions - replacement of worn-out networks and equipment with modern ones that ensure the rational use of water and electricity.
- Organization of spatial zoning of the catering unit - creation of functional zones, which eliminates the crossing of flows of raw materials and finished products.
- Compliance with sanitary and safety standards - implementation of modern ventilation, lighting and conditions for employees.
Justification of the gap between the current state and the target level
Current state: the catering unit was built almost 40 years ago, has significant physical wear, outdated equipment, does not meet sanitary and hygienic standards, is characterized by low energy efficiency and does not provide proper quality of food.
Target level: a modernized catering unit that meets state standards and safety requirements, equipped with modern equipment that guarantees high-quality food for students, comfortable working conditions for staff, and energy-efficient use of resources.
Gap: non-compliance of the existing infrastructure with modern standards, inability to provide children with balanced and safe food in the current conditions. This gap can be overcome only through major repairs and equipment upgrades.