Major repairs of the catering unit of Krasyliv Gymnasium No. 1 of Krasyliv City Council, Khmelnytskyi region at the address: 38 Centralna St., Krasyliv, Khmelnytskyi region
Major repairs of the catering unit of Krasyliv Gymnasium No. 1 of Krasyliv City Council, Khmelnytskyi region at the address: 38 Centralna St., Krasyliv, Khmelnytskyi region
Total project budget
15 828 494 UAH
Project goal: The goal of the project is to create safe, modern and functional conditions for organizing high-quality nutrition for students of Krasylivka Gymnasium No. 1 of the Krasylivka City Council of the Khmelnytskyi region using the “basic kitchen” technological model by overhauling the catering unit of the educational institution.
Today, the catering unit is in unsatisfactory technical condition: worn-out engineering networks (water supply, sewage, electricity), outdated decoration of walls, floors and ceilings, as well as the lack of proper conditions for storing and preparing food in accordance with current sanitary standards. This makes it impossible to provide proper and safe nutrition for more than 689 students of the institution.
To achieve the goal of the project, the following measures are planned:
1. Design and estimate documentation has been developed and approved in accordance with current building codes and regulations.
2. Major overhaul of the catering unit, including:
o replacement of engineering networks (electricity supply, water supply, sewage, ventilation);
o repair of the floor, walls and ceiling using materials that meet sanitary and hygienic requirements;
o arrangement of food storage areas, washing, hot and cold workshops.
3. Purchase and installation of modern technological equipment for cooking, storing and distributing food.
4. Ensuring compliance of the catering unit with the current requirements of the State Sanitary and Epidemiological Service, other regulatory documents in the field of education and public catering.
The implementation of this project will ensure:
- high-quality, safe and balanced nutrition for schoolchildren;
- compliance with sanitary and hygienic standards in the process of cooking food;
- improvement of working conditions for catering unit personnel;
- reduction of the risks of infectious diseases among students.