This Regulation establishes the procedure for organizing a healthy food system in the catering method in general secondary educational institutions in the Republic of Karakalpakstan and Khorezm region. It specifies the main requirements for feeding students of 1st - 4th grades of general secondary educational institutions in the Republic of Karakalpakstan and Khorezm region; the procedure for organizing healthy meals for students in the catering method; the procedure for organizing the production and delivery of ready meals by the catering organization; the procedure for organizing a selection of catering service organizations and making mutual settlements; and the procedure for ensuring constant control over the composition and quality of food delivered by the catering organization. Starting from the 2022/2023 academic year, shall be taken targeted measures to establish public control over the purposeful spending of funds allocated for the organization of free meals for students of the 1st - 4th grades of general secondary education institutions in the Republic of Karakalpakstan and Khorezm region and to prevent corruption factors in this process. Pupils' meals are organized in school canteens in accordance with the requirements of sanitary rules, standards and hygiene regulations. The customer must comply with the following when organizing catering for students: (a) selection of a catering organization in accordance with the requirements of legal documents; (b) demand that the quality of work (services) performed by the catering organization is maintained at a high level; and (c) when transferring services to a catering organization, increasing their economic efficiency and reducing the costs of economic activity, developing non-main types of activities, and improving the quality of services transferred to a catering organization. Pupils are fed by the catering organization on the basis of food products specified in the sanitary rules, norms and hygiene regulations of the Ministry of Health. Catering organization shall be responsible for: (a) the quality of purchased food products and prepared meals; (b) compliance of the used technological equipment with sanitary rules, standards and hygiene regulations; (c) compliance with the rules of food preparation technology by kitchen staff; (d) retraining of chefs every five years; and (e) employment of cooks after passing a medical examination.