General information.

The project provides for a major overhaul of the school building (standard project 222-1-1LG/85). Space-planning solutions are made taking into account the flow and technological process excluding oncoming flows of raw materials, raw semi-finished products and finished products, used and clean utensils, as well as oncoming traffic of visitors and staff. The device of thresholds on the paths of movement of products, ready meals and used utensils is not provided. The decoration of the premises is made taking into account the requirements of sanitary rules, with materials easily amenable to wet cleaning. In rooms with wet processes, where drains are installed, waterproofing is provided in the floor. Floors in rooms with wet processes are designed with slopes to the drains of at least 1%. All production workshops are equipped with sinks with hot and cold water supply. The temperature of hot water at the point of disassembly is provided not lower than 65 °C. In the event of a hot water shutdown, technological solutions provide a boiler with a 100-liter water storage tank installed in the washing department and in the meat, fish and egg processing workshop. From the production equipment and washing baths, the connection to the sewer network is made with an air gap of at least 20 mm from the top of the receiving funnel. All internal sewage receivers have hydraulic closures (siphons). All production shops are equipped with supply and exhaust ventilation. Equipment and washing baths, which are sources of increased emissions of moisture, heat, gases, are equipped with local exhaust systems with a preferential exhaust in the zone of maximum pollution; exhaust hoods are provided for this. Food waste is collected in special marked containers (buckets, tanks with lids), which are placed in the waste room. Waste is removed through a special opening, in hermetically packed bags at the end of the shift. After removing the waste, the tanks and buckets are washed with detergents and disinfectants, rinsed with hot water at 40-50 ° C and dried in the same room. The dining room provides a buffet for the sale of finished products. The buffet provides a minimum set of furniture and equipment for quick heating. Products in the buffet come from the hot shop to the buffet as they are cooked. The area of ​​the dining room allows you to place dining tables for 200 seats. At the entrance there is a place for washing and drying hands at the rate of 1 washbasin for 10 seats. A place with tables is organized for collecting tableware, next to the washing department. Measures for safety and labor protection In accordance with the current norms of technological design and the rules of safety and labor protection, this project provides for measures to ensure the safety of work and normal sanitary and hygienic conditions.