METHOD AND APPARATUS FOR TRACKING PROCESSED MEAT PROVIDED TO THE PUBLIC FROM THE TIME THE RAW MEAT WAS HANDLED BY AN INITIAL PRODUCTION FACILITY

• US 20070298147A1
• Filed: 06/21/2006
• Published: 12/27/2007
• Est. Priority Date: 06/21/2006
• Status: Abandoned Application

• Current Assignee: Alfred P. Haus
• Original Assignee: Alfred P. Haus
• Inventors: Haus, Alfred P.
• Application Number:
  US11/425,582
• Publication Number:
  US 20070298147A1
• Time in Patent Office: Days
• US Class Current: 426/87
• CPC Class Codes: A22C 17/10 Marking meat or sausages marking animals A01K11/00; labelling B65C
• CPC Class Codes: G01N 33/02 Food

Abstract

Method and apparatus for tracking processed meat provided to the public from the time the raw meat was handled by an initial production facility.

Claims

1. A method of tracking processed meat provided to the public from the time the raw meat was handled by an initial production facility, comprising:

providing a film configured to wrap food products;

printing unique, sequential identifiers on the film to form a film with a plurality of labels thereon;

providing a batch of meat to be processed;

preparing a plurality of portions of processed meat from the batch of meat;

wrapping each of the portions of processed meat with a portion of the film such that each portion has a separate label comprising one unique, sequential identifier to form a shippable meat product;

recording the unique sequential identifiers of at least the first and last shippable meat product formed from the batch of meat to associate each shippable meat product from the batch with a separate unique identifier; and

transferring the shippable meat product to a secondary production facility for further processing;

slicing the shippable meat product into multiple saleable meat portions; and

storing data correlating the multiple saleable meat portions to the unique, sequential identifier of the corresponding shippable meat product so that saleable meat portions can be traced back to the batch of meat used at the initial production facility.

2. The method of claim 1, wherein the step of slicing the shippable meat further comprises packaging the saleable meat portions.

3. The method of claim 1, wherein the step of preparing a plurality of portions of processed meat further comprises:

placing portions of the batch of meat in an enclosed rack;

heating the portions of the batch of meat in at least one of hot water and a steam oven; and

cooling the portions of the batch of meat.

4. The method of claim 1, further comprising;

storing data corresponding to at least the first and last shippable meat products;

extrapolating and storing the data corresponding to the remaining shippable meat products which originated from the batch of meat.

5. The method of claim 2, further comprising identifying the batch of meat that corresponds to a particular saleable meat portion by comparing the unique, sequential identifier of the particular shippable meat product used to manufacture the particular saleable meat product.

6. The method of claim 1, wherein the step of providing a film comprises providing a laminate, flat film comprising nylon.

7. The method of claim 6, wherein the method of printing comprises using an inkjet printer to print the unique, sequential identifiers on the film.

8. The method of claim 7, wherein the step of printing comprises printing machine readable indicia on the film to form unique, sequential identifiers.

9. The method of claim 7, wherein the step of printing comprises printing bar codes on the film.

10. The method of claim 4, further comprising reviewing stored data to track the handling of the meat from initial handling until sale to a customer.

11. The method of claim 4, further comprising storing information regarding components in the batch of meat, wherein the components comprise at least one of types of meat, spices, water, additives, and preservatives included in the batch of meat.

12. A method of tracking processed meat provided to the public from the time the raw meat was handled by an initial production facility, comprising:

providing a film configured to wrap food products;

printing unique, sequential bar codes on the film using an inkjet printer to form a film with a plurality of labels thereon;

providing a batch of meat to be processed;

preparing a plurality of portions of processed meat from the batch of meat;

wrapping each of the portions of processed meat with a portion of the film such that each portion has a separate label comprising one unique, sequential identifier to form a shippable meat product;

scanning the unique sequential bar codes of at least the first and last shippable meat product formed from the batch of meat to associate at least the first and last shippable meat products from the batch with a separate unique, sequential bar code;

storing data corresponding to at least the first and last shippable meat products in a searchable database;

extrapolating and storing the data corresponding to the remaining shippable meat products which originated from the batch of meat transferring the shippable meat product to a secondary production facility for further processing;

slicing the shippable meat product into multiple saleable meat portions; and

storing data correlating the multiple saleable meat portions to the unique, sequential bar code of the corresponding shippable meat product so that saleable meat portions can be traced back to the batch of meat used at the initial production facility.

13. The method of claim 12, further comprising identifying the batch of meat that corresponds to a particular portion of processed meat by comparing the unique, sequential bar code of the particular portion of processed meat with stored data.

14. The method of claim 12, further comprising shipping the saleable meat portions and using the unique, sequential identifier to track the handling of the saleable meat portion from initial wrapping until sale to a customer.

15. The method of claim 12, further comprising storing information regarding components of the batch of meat, wherein the components comprise at least one of type of meat, spices, water, additives, and preservatives.

16. A method of tracking processed meat provided to the public from the time the raw meat was handled by an initial production facility, comprising:

printing unique, sequential bar codes on a film to form a film with a plurality of labels thereon;

providing a batch of meat to be processed;

preparing a plurality of portions of processed meat from the batch of meat;

wrapping each of the portions of processed meat with a portion of the film such that each portion has a separate label comprising one unique, sequential identifier to form a shippable meat product;

scanning the unique sequential bar codes of at least the first and last shippable meat product formed from the batch of meat to associate at least the first and last shippable meat products from the batch with a separate unique, sequential bar code;

storing data corresponding to at least the first and last shippable meat products in a searchable database;

extrapolating and storing the data corresponding to the remaining shippable meat products which originated from the batch of meat; and

transferring the shippable meat product to a secondary production facility for further processing.

17. The method of claim 16, further comprising:

slicing the shippable meat product into multiple saleable meat portions; and

storing data correlating the multiple saleable meat portions to the unique, sequential bar code of the corresponding shippable meat product so that saleable meat portions can be traced back to the batch of meat used at the initial production facility.

18. The method of claim 16, further comprising identifying the batch of meat that corresponds to a particular portion of processed meat by comparing the unique, sequential bar code of the particular portion of processed meat with stored data.

19. The method of claim 17, further comprising shipping the saleable meat portions and using the unique, sequential identifier to track the handling of the saleable meat portion from initial wrapping until sale to a customer.

20. The method of claim 16, further comprising storing information regarding components of the batch of meat, wherein the components comprise at least one of type of meat, spices, water, additives, and preservatives.