Data retrieval and report generation system for foodstuffs

• US 7,043,442 B2
• Filed: 01/16/2002
• Issued: 05/09/2006
• Est. Priority Date: 01/16/2001
• Status: Expired due to Fees

• Current Assignee: KIP Holdings
• Original Assignee: KIP Holding Incorporated
• Inventors: Levy, Menachem, Hornbacher, Yishai, Hershfeld, Shayna Leah
• Primary Examiner(s): Weiss, John G.
• Assistant Examiner(s): OUELLETTE, JONATHAN P
• Application Number:
  US10/416,719
• Publication Number:
  US 20040098282A1
• Time in Patent Office: 1,574 Days
• Field of Search: 705/1
• US Class Current: 705/346
• 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 kosher or halal 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 kosher or halal food quality for the respective supplier by a respective at least first and second certification agencies, the method performed with respect to at least one computer database, each at least one computer database administered by a respective central manager, the method comprising the steps of:

submitting, by the supplier, kosher or halal food quality certification information regarding the at least first and second ingredients, to an at least one central manager;

defining, by the at least one central manager, at least first and second unique identifiers associated with respective at least first and second ingredients each from a respective at least first and second supplier, each such identifier indicative of a source of information regarding the kosher or halal certification of the respective ingredient from the respective supplier, the information stored in the at least one computer database, and maintained by the at least one central manager;

upon request by said manufacturer, communicating, by the at least one central manager, or by the said manufacturer, 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 the certification agency associated with the manufacturer, from the at least one database, by means of the unique identifiers, information regarding the kosher or halal certification of the ingredients;

certifying, by the certification agency associated with the manufacturer, the kosher or halal food quality regarding the product, based in part on the kosher or halal certification information retrieved from the at least one central manager; and

communicating the kosher or halal food quality certification of the product to the manufacturer.

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

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

4. A method for certifying a kosher or halal 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 kosher or halal food quality for the respective supplier by a respective first and second certification agencies, the method performed with respect to at least one computer database, each at least one computer database administered by a respective central manager, the method comprising the steps of:

submitting, by the supplier, kosher or halal food quality certification information regarding the at least first and second ingredients, to an at least one central manager;

defining, by the at least one central manager, at least first and second unique identifiers associated with respective at least first and second ingredients each from a respective

at least first and second supplier, each such identifier indicative of a source of information regarding the kosher or halal certification of the respective ingredient from the respective supplier, the information stored in the at least one computer database, and maintained by the at least one central manager;

upon request by said manufacturer, communicating, by the at least one central manager, or by the said manufacturer, 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 the certification agency associated with the manufacturer, from the at least one database, by means of the second identifier, information regarding the kosher or halal certification of the second ingredient;

certifying the kosher or halal food quality regarding the product, based in part on the kosher or halal certification information.

5. The method of claim 4 wherein the certification agency associated with the manufacturer is the same as the first certification agency.

6. The method of claim 4 wherein the certified food quality is only kosher.

7. The method of claim 4 wherein the certified food quality is only halal.

8. The method of claim 4 wherein the second ingredient is in addition to all of the previous ingredients.

9. The method of claim 4 wherein the second ingredient replaces the first ingredient.

10. A method for certifying a kosher or halal 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 kosher or halal food quality for the respective supplier by a respective at least first and second certification agencies, the method performed with respect to at least one computer database, each at least one computer database administered by a respective central manager, the method comprising the steps of:

submitting, by the supplier, kosher or halal food quality certification information regarding the at least first and second ingredients, to an at least one central manager;

defining, by the at least one central manager, at least first and second unique identifiers associated with respective at least first and second ingredients each from a respective at least first and second supplier, each such identifier indicative of a source of information regarding the kosher or halal certification of the respective ingredient from the respective supplier, the information stored in the at least one computer database, and maintained by the at least one central manager;

upon request by said manufacturer, communicating, by the at least one central manager, or by the said manufacturer, 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 kosher or halal certification of the ingredients;

certifying the kosher or halal food quality regarding the product, based in part on the kosher or halal certification information.

11. The method of claim 10 wherein the second certification agency is the same as the certification agency associated with the manufacturer.

12. The method of claim 10 wherein the certified food quality is only kosher.

13. The method of claim 10 wherein the certified food quality is only halal.

14. A method for certifying a kosher or halal 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 kosher or halal food quality for the respective supplier by a respective first and second certification agencies, the method performed with respect to at least one computer database, each at least one computer database administered by a respective central manager, the method comprising the steps of:

submitting, by the supplier, kosher or halal food quality certification information regarding the at least first and second ingredients, to an at least one central manager;

defining, by the at least one central manager, at least first and second unique identifiers associated with respective at least first and second ingredients each from a respective at least first and second supplier, each such identifier indicative of a source of information regarding the kosher or halal certification of the respective ingredient from the respective supplier, the information stored in the at least one computer database, and maintained by the at least one central manager;

upon request by said manufacturer, communicating, by the at least one central manager, or by the said manufacturer, 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 the certification agency associated with the manufacturer, from the at least one database, by means of the second identifier, information regarding the kosher or halal certification of the second ingredient;

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

15. The method of claim 14 wherein the certification agency associated with the manufacturer is the same as the first certification agency.

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

17. The method of claim 14 wherein the certified food quality is only halal.

18. The method of claim 14 wherein the second ingredient is in addition to all of the previous ingredients.

19. The method of claim 14 wherein the second ingredient replaces the first ingredient.

20. A method for certifying a kosher or halal 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 kosher or halal food quality for the respective supplier by a respective at least first and second certification agencies, the method performed with respect to at least one computer database, each at least one computer database administered by a respective central manager, the method comprising the steps of:

submitting, by the supplier, kosher or halal food quality certification information regarding the at least first and second ingredients, to an at least one central manager;

defining, by the at least one central manager, at least first and second unique identifiers associated with respective at least first and second ingredients each from a respective at least first and second supplier, each such identifier indicative of a source of information regarding the kosher or halal certification of the respective ingredient from the respective supplier, the information stored in the at least one computer database, and maintained by the at least one central manager;

upon request by said manufacturer, communicating, by the at least one central manager, or by the said manufacturer, 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 the certification agency associated with the manuafacturer, from the at least one database, by means of the identifiers, information regarding the kosher or halal certification of the ingredients;

certifying the kosher or halal food quality regarding the product, based in part on the kosher or halal certification information.

21. The method of claim 20 wherein the second certification agency is the same as the certification agency associated with the manufacturer.

22. The method of claim 20 wherein the certified food quality is only kosher.

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

24. A method for renewing a certification of a kosher or halal 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 kosher or halal food quality for the respective supplier by a respective at least first and second certification agencies, the method performed with respect to at least one computer database, each at least one computer database administered by a respective central manager, the method comprising the steps of:

submitting, by the supplier, kosher or halal food quality certification information regarding the at least first and second ingredients, to an at least one central manager;

defining, by the at least one central manager, at least first and second unique identifiers associated with respective at least first and second ingredients each from a respective at least first and second supplier, each such identifier indicative of a source of information regarding the kosher or halal certification of the respective ingredient from the respective supplier, the information stored in the at least one computer database, and maintained by the at least one central manager;

upon request by said manufacturer, communicating, by the at least one central manager, or by the said manufacturer, 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 the certification agency associated with the manufacturer, from the at least one database, by means of the identifiers, information regarding the kosher or halal certification of the ingredients;

renewing certification of the kosher or halal food quality regarding the product, based in part on kosher or halal certification 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 only kosher.

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