This Resolution of the Cabinet of Ministers of Ukraine No. 809 amends the Procedure for Organizing Nutrition in Educational and Health Improvement Institutions, adapting the rules to contemporary realities. The document expands the range of students eligible to receive meals and details the operation of new technological models, such as the “central kitchen factory” (fabryka-kukhnya). Furthermore, the Resolution provides flexibility in the use of premises for dining purposes, which is critically important under martial law.
**Structure and Main Amendments:**
The Resolution consists of four items that introduce targeted changes to the current Procedure No. 305. The primary innovations include:
* **Expansion of Coverage:** The right to receive meals now extends to students of primary, basic, and specialized secondary education (previously, the focus was primarily on primary grades).
* **Technological Models:** A clear distribution of responsibilities has been introduced for the “base kitchen” and “central kitchen factory” models, where the market operator assumes responsibility for equipment maintenance and personnel operation in the recipient institutions.
* **Spatial Flexibility:** A mechanism has been introduced to utilize additional premises (assembly halls, lobbies, classrooms) for organizing nutrition if the main canteen cannot accommodate all students.
**Important Provisions for Practical Application:**
1. **Financial Component:** The organization of nutrition now directly depends on the capacity of local budgets, which is established as a mandatory condition.
2. **Operator Liability:** When using “central kitchen factories,” the market operator is obliged not only to supply food but also to ensure the operation of equipment and the performance of its staff directly within the educational institution.
3. **Conditions of Martial Law:** The authorization to use “other premises” for dining is a temporary measure. It requires the institution’s management to comply with strict sanitary standards: ensuring hand hygiene, regular cleaning, proper waste management, and adequate ventilation.
4. **Sanitary Control:** Regardless of the place of consumption (canteen or classroom), the requirements regarding food safety remain unchanged and represent a priority.
