Search

KR-20260066421-A - Method of certification service for providing safe food

KR20260066421AKR 20260066421 AKR20260066421 AKR 20260066421AKR-20260066421-A

Abstract

This invention introduces a food safety and quality certification system specifically designed for food-related industries, such as restaurants, cafes, and food trucks. This system utilizes existing third-party certifications, including pesticide-free and organic certifications, by evaluating the proportion of certified ingredients used by companies. By collecting monthly purchase receipts and related documents, the system verifies the percentage of certified ingredients in the products provided by the company. It classifies raw materials into primary ingredients (e.g., rice, wheat, potatoes) and secondary ingredients (e.g., garlic, chili peppers, green onions), and assigns grades based on the quantity and quality of certified ingredients within a defined sales range. Constellation-based visual grading, combined with star ratings for cleanliness and hygiene practices, provides clear and comprehensive certification. This integrated grading approach standardizes the evaluation of ingredient quality and hygiene practices, thereby enhancing consumer trust, supporting public health, and promoting high standards across the food industry. By facilitating cooperation with domestic certification bodies, this certification system is a useful invention that serves as a reliable benchmark for safe and high-quality food services.

Inventors

  • 평성인

Assignees

  • 평성인

Dates

Publication Date
20260512
Application Date
20241104

Claims (8)

  1. This is a certification service method for providing safe food at food-related businesses such as restaurants, cafes, food trucks, and dining establishments. Certified pesticide-free and organic ingredients are procured from accredited third-party certification bodies, and a form is constructed by submitting the ingredient purchase history every month.
  2. In Paragraph 1, the ingredient grade is based on the ratio of certified ingredients to the total ingredients used, and a method of distinctly classifying main ingredients (e.g., rice, wheat, potatoes) and auxiliary ingredients (e.g., garlic, pepper, green vegetables, onions), and the 6-level grade system assigns grades according to this ratio.
  3. In paragraph 1, a method that further includes a constellation-based visual rating system reflecting the ratio of certified ingredients, enabling consumers to easily recognize the safety and quality of a food service establishment through recognizable constellation symbols.
  4. In paragraph 1, hygiene standards are evaluated through regular inspections of cleanliness practices within the facility, which assess aspects such as employee hygiene, kitchen cleanliness, food storage, and waste management, and cleanliness grades are assigned in the form of up to three stars.
  5. In paragraph 4, a method for granting additional points to facilities implementing advanced sanitation protocols, including the use of purified air systems and biodegradable waste management, which contribute to the overall certification score and improve the sanitation star rating.
  6. A method in paragraph 1 that further includes an assessment of the water quality used in food preparation, and in which a business utilizing purified water, distilled water, or a specially treated water source for cooking receives additional points that contribute to the final certification grade.
  7. In paragraph 1, the certification grade integrates the ingredient grade, hygiene star grade, and water quality score into a single visual certification, which is displayed as a constellation and star grade that can be displayed within the facility to inform consumers.
  8. A method in which the certification system includes continuous monitoring and recertification, along with monthly document submissions regarding ingredient purchasing and hygiene compliance, as well as an annual recertification process to maintain and update the certification level based on current practices.

Description

Method of certification service for providing safe food Method of certification service for providing safe food The present invention relates to a certification service method for evaluating and verifying the safety and quality of food in food-related industries, such as restaurants, cafes, and food trucks. Specifically, the present invention includes a system and method for evaluating food ingredients based on existing certifications (e.g., pesticide-free, organic) and cleanliness and hygiene management practices. The present invention provides comprehensive certification standards that enable consumers to make informed choices while supporting food-related companies in complying with high standards of food safety and quality. This system integrates ingredient sourcing verification, hygiene practices, and water quality considerations to provide accessible and transparent certification grades to enhance public trust and ensure food safety. In recent years, consumer awareness regarding food safety and quality has risen significantly, resulting in a demand for transparent and reliable information regarding the materials and practices used in food facilities. Current systems for ensuring food safety typically include various individual certifications, such as organic, pesticide-free, and hygiene standards, provided by private or government agencies. While these certifications provide valuable information, they are often fragmented and limited to specific aspects of food safety. For example, pesticide-free and organic certifications indicate the safety of ingredients but do not address the hygiene practices of the food service establishment. Furthermore, existing certification systems do not provide unified standards that consider both material procurement and operational practices within a company, making it difficult to assess the overall safety of food consumed by consumers. Although food safety inspections are conducted by public health authorities, they tend to focus on compliance with minimum hygiene requirements rather than grading based on the quality and cleanliness of ingredients. This invention addresses the need for an integrated certification system that combines existing ingredient certification with hygiene and water quality assessments. By implementing a constellation-based visual rating system, this invention enables consumers to easily recognize and trust food establishments that comply with strict standards. Furthermore, this invention simplifies the verification process for companies, allowing them to submit documented evidence of purchasing certified ingredients and other supporting documents as the basis for their certification levels. This approach not only enhances consumer trust in food safety but also provides a scalable and standardized framework that food facilities can adopt and maintain. Figure 1 is an overall flowchart of the present invention FIG. 2 is a diagram according to an embodiment of the present invention. The certification service method for providing safe food ensures transparency, consumer trust, and compliance with high food safety standards by utilizing a structured process to evaluate and certify food-related businesses. Implementation is based on documented ingredient quality, cleanliness, and water quality standards, and is evaluated using a combination of purchase verification and hygiene inspections. The following is a step-by-step guide to the specific details for carrying out the invention. Step 1: Registration and Document Submission Certification Program Registration: Food-related businesses, such as restaurants, cafes, and food trucks, apply for registration in the certification program. At this stage, they receive a briefing on program requirements, certification standards, and grading criteria. Submission of material purchase documents: You must submit monthly raw material purchasing records, focusing on pesticide-free and organic certified items. Acceptable documents include purchase receipts and certificates from accredited third-party certification bodies. Each receipt must clearly distinguish between main ingredients (rice, wheat, potatoes, etc.) and auxiliary ingredients (garlic, chili peppers, green onions, etc.), specifying the type, quantity, and certification status of the raw materials. The document is used as a basis for evaluating the ratio of certified materials used by the company relative to total material purchases. Ingredient Certification Verification: The certification body cross-checks the submitted documents to verify the validity of certifications for each ingredient. Grades are assigned only to ingredients confirmed to have received genuine pesticide-free or organic certification. Step 2: Ingredient Grade and Scoring System Calculation of Certified Ingredient Ratio: The ratio of certified ingredients is calculated by dividing the amount of certified ingredients by the total amount of ingredients used in the corresponding month. The