Харчоблок
August 10, 2026
School Catering Unit: Equipment and Requirements
The catering unit is the one place where a school becomes a food business operator — with separate legislation, inspections and personal responsibility.
- There is no approved list of catering-unit equipment: the sanitary regulation covers the dining hall, while equipping the production area falls under food-safety law.
- The equipment set follows from the menu, the number of meals and the catering model — not from another school’s list.
- The core planning rule: flows of raw materials, ready food and dirty dishes must not cross.
- Dining-hall figures are specific: one washbasin per 40 seats, 200 cm to the serving line, 100 cm between table rows, 40 cm to the wall.
- The full article is available in Ukrainian.
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10/08/2026 14:00:00
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