The organization of staff nutrition at Kharkiv National University of Internal Affairs is a difficult and extremely important task. More than a thousand cadets of the university use the canteen services every day. Therefore, in their work, the staff of the canteen adheres to the strictest sanitary norms, increases the speed and volume of cooking, its quality, expands the range of dishes and improves the level of service.

On the basis of the cadet canteen № 1, a control and demonstration preparation of dinner was carried out. The commission consisting of representatives of faculties and cadet self-government, officers of a course link got acquainted with a full cycle of technological process of cooking, beginning with an assessment of the quality of the raw products received from a warehouse. They saw how the primary processing of products, preparation of semi-finished products and bringing them to readiness, distribution of food on the self-service line. There was also a short tour of the canteens' production shops, including the bakery, where bakery products are baked for cadets.

At the end of the event, members of the commission tasted the prepared dishes, gave them an organoleptic assessment, and made conclusions about the quality of ready meals.