Data retrieval and report generation system for foodstuffs

• US 20040098282A1
• Filed: 05/13/2003
• Published: 05/20/2004
• Est. Priority Date: 01/16/2001
• Status: Active Grant

• Current Assignee: KIP Holdings
• Original Assignee: KIP Holdings
• Inventors: Levy, Menachem, Hornbacher, Yishai, Hershfeld, Shayna Leah
• Granted Patent: US 7,043,442 B2
• Time in Patent Office: Days
• US Class Current: 705/317
• CPC Class Codes: G06Q 30/018 Certifying business or products
• CPC Class Codes: G06Q 30/02 Marketing; Price estimation or determination; Fundraising
• CPC Class Codes: G06Q 30/0281 Customer communication at a business location, e.g. providing product or service information, consulting
• CPC Class Codes: G06Q 99/00 Subject matter not provided for in other groups of this subclass

Abstract

Unique identifiers are defined with respect to products (ingredients). Each identifier is indicative of a source of information regarding a certification of the respective ingredient with respect to a particular food quality. The information is stored in a computer database. Unique identifiers for ingredients are provided to a certification agency associated with the manufacturer, the certification agency associated with the manufacturer being non-identical to the certification agencies certifying the food qualities of the ingredients. Information is retrieved, by means of the identifiers, regarding the certification of the ingredients. The certification agency associated with the manufacturer is then able to certify the food quality regarding the product, based in part on the retrieved information.

Claims

1. A method for certifying a food quality regarding a product from a manufacturer, the product composed of at least first and second ingredients from respective at least first and second suppliers, each of the at least first and second ingredients having been certified as to a food quality for the respective supplier by a respective at least first and second certification agencies, the method comprising the steps of:

defining at least first and second unique identifiers associated with respective at least first and second ingredients, each such identifier indicative of a source of information regarding the certification of the respective ingredient, the information stored in a computer database;

communicating the at least first and second unique identifiers to a certification agency associated with the manufacturer, the certification agency associated with the manufacturer being non-identical to the first certification agency and being non-identical to the second certification agency;

retrieving, by means of the identifiers, information regarding the certification of the ingredients; and

certifying the food quality regarding the product, based in part on the information.

2. The method of claim 1 wherein the certified food quality is kosher.

3. The method of claim 1 wherein the certified food quality is halal.

4. The method of claim 1 wherein the certified food quality is absence of a substance to which a consumer is allergic.

5. A method for certifying a food quality regarding a product from a manufacturer in connection with a change in an ingredient, the product initially composed of ingredients including a first ingredient from a first supplier, the method practiced with respect to a second ingredient from a second supplier, each of the first and second ingredients having been certified as to a food quality for the respective supplier by a respective first and second certification agencies, the method comprising the steps of:

defining at least first and second unique identifiers associated with respective at least first and second ingredients, each such identifier indicative of a source of information regarding the certification of the respective ingredient, the information stored in a computer database;

communicating the second unique identifier to a certification agency associated with the manufacturer, the certification agency associated with the manufacturer being non-identical to the second certification agency;

retrieving, by means of the second identifier, information regarding the certification of the second ingredient; and

certifying the food quality regarding the product, based in part on the information.

6. The method of claim 5 wherein the certification agency associated with the manufacturer is the same as the first certification agency.

7. The method of claim 5 wherein the certified food quality is kosher.

8. The method of claim 5 wherein the certified food quality is halal.

9. The method of claim 5 wherein the certified food quality is absence of a substance to which a consumer is allergic.

10. The method of claim 5 wherein the second ingredient is in addition to all of the previous ingredients.

11. The method of claim 5 wherein the second ingredient replaces the first ingredient.

12. A method for certifying a food quality regarding a product from a manufacturer, the product composed of at least first and second ingredients from respective at least first and second suppliers, each of the at least first and second ingredients having been certified as to a food quality for the respective supplier by a respective at least first and second certification agencies, the method comprising the steps of:

defining at least first and second unique identifiers associated with respective at least first and second ingredients, each such identifier indicative of a source of information regarding the certification of the respective ingredient, the information stored in a computer database;

communicating the at least first and second unique identifiers to a certification agency associated with the manufacturer, the certification agency associated with the manufacturer being non-identical to the first certification agency;

retrieving, by means of the identifiers, information regarding the certification of the ingredients; and

certifying the food quality regarding the product, based in part on the information.

13. The method of claim 12 wherein the second certification agency is the same as the certification agency associated with the manufacturer.

14. The method of claim 12 wherein the certified food quality is kosher.

15. The method of claim 12 wherein the certified food quality is halal.

16. The method of claim 12 wherein the certified food quality is absence of a substance to which a consumer is allergic.

17. A method for certifying a food quality regarding a product from a manufacturer'"'"'s facility in connection with a change in an ingredient, the facility initially receiving ingredients including a first ingredient from a first supplier, the method practiced with respect to a second ingredient from a second supplier, each of the first and second ingredients having been certified as to a food quality for the respective supplier by a respective first and second certification agencies, the method comprising the steps of:

defining at least first and second unique identifiers associated with respective at least first and second ingredients, each such identifier indicative of a source of information regarding the certification of the respective ingredient, the information stored in a computer database;

communicating the second unique identifier to a certification agency associated with the manufacturer, the certification agency associated with the manufacturer being non-identical to the second certification agency;

retrieving, by means of the second identifier, information regarding the certification of the second ingredient; and

certifying the food quality regarding a product from the facility, based in part on the information.

18. The method of claim 17 wherein the certification agency associated with the manufacturer is the same as the first certification agency.

19. The method of claim 17 wherein the certified food quality is kosher.

20. The method of claim 17 wherein the certified food quality is halal.

21. The method of claim 17 wherein the certified food quality is absence of a substance to which a consumer is allergic.

22. The method of claim 17 wherein the second ingredient is in addition to all of the previous ingredients.

23. The method of claim 17 wherein the second ingredient replaces the first ingredient.

24. A method for certifying a food quality regarding a product from a manufacturer'"'"'s facility, the facility receiving at least first and second ingredients from respective at least first and second suppliers, each of the at least first and second ingredients having been certified as to a food quality for the respective supplier by a respective at least first and second certification agencies, the method comprising the steps of:

defining at least first and second unique identifiers associated with respective at least first and second ingredients, each such identifier indicative of a source of information regarding the certification of the respective ingredient, the information stored in a computer database;

communicating the at least first and second unique identifiers to a certification agency associated with the manufacturer, the certification agency associated with the manufacturer being non-identical to the first certification agency;

retrieving, by means of the identifiers, information regarding the certification of the ingredients; and

certifying the food quality regarding the product, based in part on the information.

25. The method of claim 24 wherein the second certification agency is the same as the certification agency associated with the manufacturer.

26. The method of claim 24 wherein the certified food quality is kosher.

27. The method of claim 24 wherein the certified food quality is halal.

28. The method of claim 24 wherein the certified food quality is absence of a substance to which a consumer is allergic.

29. A method for renewing a certification of a food quality regarding a product from a manufacturer, the product composed of at least first and second ingredients from respective at least first and second suppliers, each of the at least first and second ingredients having been certified as to a food quality for the respective supplier by a respective at least first and second certification agencies, the method comprising the steps of:

defining at least first and second unique identifiers associated with respective at least first and second ingredients, each such identifier indicative of a source of information regarding the certification of the respective ingredient, the information stored in a computer database;

communicating the at least first and second unique identifiers to a certification agency associated with the manufacturer, the certification agency associated with the manufacturer being non-identical to the first certification agency;

retrieving, by means of the identifiers, information regarding the certification of the ingredients; and

renewing certification of the food quality regarding the product, based in part on the information.

30. The method of claim 29 wherein the second certification agency is the same as the certification agency associated with the manufacturer.

31. The method of claim 29 wherein the certified food quality is kosher.

32. The method of claim 29 wherein the certified food quality is halal.

33. The method of claim 29 wherein the certified food quality is absence of a substance to which a consumer is allergic.