BE1024560B1 - Computer program product and system for managing food processing - Google Patents

Abstract

The invention relates to a computer program product and a system for managing food processing. The computer program product includes instructions for managing recipes; calculating nutritional values per unit weight and allergens in a preparation; and dividing a plurality of employees over a plurality of tasks. The system includes a user device and a server. The server is configured to send nutrition records of ingredients including nutrition values per unit weight and allergens to the user device; automatically requesting from a supplier a missing food sheet; and automatically processing a received food sheet.

Description

(30) Priority data:

(73) Holder (s):

QUALITY GUARD NV 8800, ROESELARE Belgium (72) Inventor (s):

VAN GIERDEGOM Wim 8800 ROESELARE Belgium (54) Computer program product and system for managing food processing (57) The invention relates to a computer program product and a system for managing food processing. The computer program product includes instructions for managing recipes; calculating nutritional values per unit weight and allergens in a preparation; and dividing a plurality of employees over a plurality of tasks. The system includes a user appliance and a server. The server is configured to send ingredient food chips containing nutritional values per unit weight and allergens to the user appliance; automatically requesting a missing nutrition sheet from a supplier; and automatically processing a received nutrition sheet.

Figures

Fig. 1

BELGIAN INVENTION PATENT

FPS Economy, K.M.O., Self-employed & Energy

Publication number: 1024560 Filing number: BE2017 / 5129

Intellectual Property Office

International Classification: G06Q 10/06 G06Q 50/04 Date of Issue: 05/04/2018

The Minister of Economy,

Having regard to the Paris Convention of 20 March 1883 for the Protection of Industrial Property;

Having regard to the Law of March 28, 1984 on inventive patents, Article 22, for patent applications filed before September 22, 2014;

Having regard to Title 1 Invention Patents of Book XI of the Economic Law Code, Article XI.24, for patent applications filed from September 22, 2014;

Having regard to the Royal Decree of 2 December 1986 on the filing, granting and maintenance of inventive patents, Article 28;

Having regard to the application for an invention patent received by the Intellectual Property Office on 02/03/2017.

Whereas for patent applications that fall within the scope of Title 1, Book XI, of the Code of Economic Law (hereinafter WER), in accordance with Article XI.19, § 4, second paragraph, of the WER, the granted patent will be limited. to the patent claims for which the novelty search report was filed, when the patent application is the subject of a novelty search report indicating a lack of unity of invention as referred to in paragraph 1, and when the applicant does not limit his filing and does not file a divisional filing in accordance with the search report.

Decision:

Article 1

QUALITY GUARD NV, Verbrandhofstraat 41, 8800 ROESELARE Belgium;

represented by

BRANTS Johan Philippe Emile, Pauline Van Pottelsberghelaan 24, 9051, GHENT;

VAN CAUTEREN Tim, Pauline Van Pottelsberghelaan 24, 9051, GHENT;

a Belgian invention patent with a term of 20 years, subject to payment of the annual fees as referred to in Article XI.48, § 1 of the Economic Law Code, for: Computer program product and system for managing food processing.

INVENTOR (S):

VAN GIERDEGOM Wim, Verbrandhofstraat 41, 8800, ROESELARE;

PRIORITY:

BREAKDOWN:

Split from basic application: Filing date of the basic application:

Article 2. - This patent is granted without prior investigation into the patentability of the invention, without warranty of the Merit of the invention, nor of the accuracy of its description and at the risk of the applicant (s).

Brussels, 05/04/2018,

With special authorization:

BE2017 / 5129

COMPUTER PROGRAM PRODUCT AND SYSTEM FOR

MANAGING FOOD PROCESSING

TECHNICAL DOMAIN

The invention relates to a computer program product and a system for managing food processing. The computer program product includes instructions for managing recipes; calculating nutritional values per unit weight and allergens in a preparation; and dividing a plurality of employees over a plurality of tasks. The system includes a user appliance and a server. The server is configured to send ingredient food chips containing nutritional values per unit weight and allergens to the user appliance; automatically requesting a missing nutrition sheet from a supplier; and automatically processing a received nutrition sheet.

STATE OF THE ART

Food safety legislation and legal labeling is often difficult for individuals to follow. An example is the Belgian Royal Decree 14/12/2003 regarding car control, notification obligation and traceability in the food chain. Owners of their own business, such as a retail trade, delicatessen, catering business, bakery, butcher, etc., must be able to display the nutritional values and allergens in a preparation, in addition to purchasing ingredients, making preparations and selling preparations. can trace the substances in a preparation, as well as demonstrate the correct storage of the ingredients and preparations. Without additional tools, this is a time-consuming and cumbersome task.

Several computer program products already exist for managing food processing.

WO 2013/158 576 describes a nutrient information system. The nutrient information system collects, stores, tracks and transmits information related to nutrient production, preservation, transformation, conditioning and consumption, and correlates such information with different organizations, entities, industries and governments outside of nutrient delivery systems, with a view to optimizing production and consumption of nutrients.

BE2017 / 5129

On the websites http://nutricaic.co.uk/, https://get.apicbase.com/,

and

various computer program products for managing food processing are described. The nutraCoster product can determine the nutritional values and allergens of a preparation, control a printer to print labels, calculate the cost of a product based on the ingredients, labor costs, packaging and overhead, use a preparation as an ingredient of another preparation, and take the fluid loss into account.

None of the above documents or websites provide for scheduling by automatically dividing a plurality of employees over a plurality of tasks. In a company, many preparations are prepared daily, sometimes by a certain deadline. Depending on the presence and competences of the employees, an employer must divide the tasks among the employees. This is also a time consuming task.

The present invention aims to find a solution to at least some of the aforementioned Problems.

SUMMARY OF THE INVENTION

In a first aspect, the present invention describes a computer program product for managing food processing according to claim 1.

This is advantageous because the computer program product is an integrated food processing management tool including managing recipes, calculating nutritional values per unit weight and allergens in a recipe preparation, and automatically distributing tasks among workers. Each employee can use the computer program product on a user device to consult his / her tasks, request the recipes of the tasks, prepare the preparations, and determine the nutritional values per unit weight and allergens in a preparation. The computer program product relieves both the employer and the employees of determining the nutritional compositions of preparations as well as determining who makes which preparations when. It is advantageous to provide the three management tasks in a single computer program product because the management tasks can contain a lot of common and / or overlapping information, such as, for example, the duration of a task and a preparation time for a recipe.

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In a second aspect, the present invention describes a food processing management system according to claim 13.

This is advantageous because the system is configured to automatically provide the user device with necessary power tokens, with the server automatically replenishing missing power tokens. The server should not include all possible power sheets in advance. Only if a nutrition sheet for an ingredient is requested by a user appliance, should it be added to the plurality of nutrition sheets in the absence. In addition to providing nutrition sheets on request, the system administrator is also relieved of the task of requesting data from a supplier for creating a nutrition sheet and processing this data.

DESCRIPTION OF THE FIGURES

Figure 1 is a schematic representation of product and data flows according to an embodiment of the present invention.

DETAILED DESCRIPTION

The invention relates to a computer program product and a system for managing food processing. A summary of the present invention has been provided in the appropriate section. In what follows, the invention is described in detail and preferred embodiments and examples are illustrated.

Unless otherwise defined, all terms used in the description of the invention, including technical and scientific terms, have the meaning generally understood by those skilled in the art of the invention. For a better assessment of the description of the invention, the suffix terms are explained explicitly.

One, de and the in this document refer to both the singular and the plural unless the context clearly assumes otherwise. For example, a segment means one or more than a segment.

The terms include, comprising, consisting of, comprising, containing, containing, containing, controlling, controlling, contents, containing are synonyms and are inclusive or open terms that indicate the presence of what follows

BE2017 / 5129, and which do not exclude or prevent the presence of other components, features, elements, members, steps, known from or described in the prior art.

The term user device in this document refers to a device comprising a processor capable of executing instructions on the processor. A non-exhaustive list of examples of user devices includes a desktop, a laptop, a smartphone, a tablet, a server, a supercomputer, a calculator, a music player, a smartwatch, and a phone.

The term input device in this document refers to a device suitable for supplying input to a user device by a person. This input is not limited to a particular modality and may include mechanical movement, sound, images, and the like. The input can be discrete and / or continuous. The input is also not limited by the number of degrees of freedom. The input can be both direct and indirect input. When providing input related to a position or its change, such as an indicator on a screen, the input can be either absolute or relative. A non-exhaustive list of input device examples includes a keyboard, a computer mouse, a touchpad, a touchscreen, a camera, a scanner, a joystick, a microphone, a light pen, a trackball, a projected keyboard, and a game controller.

The term communication module in this document refers to a module suitable for transferring data between devices. A non-exhaustive list of examples of Signals that can be sent and / or received by a communication module includes mechanical waves, sound waves, electromagnetic waves, radio waves, analog light signals, discrete light signals, analog electrical signals and digital electrical signals. A non-exhaustive list of examples of technologies for a communication module includes 2G, 3G, 3GPP, 4G, 6LowPAN,

Bluetooth, Bluetooth 4.0, Bluetooth 4.1, Bluetooth 4.2, Bluetooth 5, Bluetooth LowEnergy, CDMA, CDMA2000, Cellular, EDGE, EDGE Evolution, Ethernet, EV-DO, FlashOFDM, GPRS, GSM, HIPERMAN, HSPA, iBurst, IEEE 802.11a, IEEE 802.11ac, IEEE 802.11b, IEEE 802.11g, IEEE 802.11η, IEEE 802.15.4, IEEE 802.15.4, IEEE 802.15.42006, IEEE 802.16, IEEE 802.16-2009, IEEE 802.16m, IEEE 802.20, Internet, IPv4,

IPv6, LAN, LoRaWAN, Low Rate WPAN, LTE, Near Field Communication, Neul, RTT, Sigfox, Thread, UMTS, UMTS W-CDMA, UMTS-TDD, UWB, WAN, Weightless, Wi-Fi, WiMAX, Wireless USB, WLAN, WWAN, ZigBee, and Z-Wave.

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The term quantity in this document may refer to at least one of the appropriate size determinations: number, weight and volume. For example, an amount of apples can be one kilogram. An amount of apples can also concern, for example, 6 pieces. An amount of drink can, for example, concern 10 containers. A quantity of drink may equally well be, for example, 10 containers of 200 ml. An amount of drink can also concern eg 4 liters. An amount of spaghetti sauce can, for example, be 1 liter. An amount of spaghetti sauce can equally well be 1.2 kg. An amount of spaghetti sauce can also concern 5 containers.

The term nutritional values in this document may include nutritional nutritional values as well as vitamins and minerals. An example of a nutritional value is the energy content per unit weight. A non-exhaustive list of other examples of nutritional values, the amounts preferably being expressed in weight percentages, includes water, carbohydrates, proteins, sugars, fat, saturated fat, monounsaturated fat, polyunsaturated fat, cholesterol, fiber, vitamin A, vitamin Bl, vitamin B2, vitamin B6, vitamin Bll, vitamin B12, vitamin C, vitamin D, sodium, potassium, calcium, phosphorus, iron, magnesium, copper and zinc.

The term allergen in this document refers to food ingredients that can cause an allergic reaction or intolerance in some people. For example, swollen lips, tingling lips, tingling mouth, dizziness, vomiting, diarrhea, breathing problems, itching, rash or even anaphylactic shock may occur. It is therefore important that the consumer is correctly informed about the presence of allergens in products. A non-exhaustive list of examples of allergens includes gluten-containing grains (wheat (such as common wheat, durum, spelled and khorasan wheat), rye, barley, oats or their hybrid varieties), shellfish, eggs, fish, groundnuts, soy, milk, lactose, nuts (almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios or macadamia nuts), celery, mustard, sesame seeds, sulfur dioxide and sulfites in concentrations above 10 mg / kg or 10 mg / l (some wines), lupine , and molluscs.

In a first aspect, the invention relates to a computer program product for managing food processing on a user appliance. The user device includes a screen, a processor, and an input device. The computer program product includes instructions for managing a plurality of recipes, calculating nutritional values per unit weight and allergens in a preparation, and drawing up a schedule including automatically distributing a plurality of

BE2017 / 5129 employees across multiple tasks. Here, a recipe includes an ingredient list and a preparation method for making a preparation. The ingredients list includes required ingredients and data suitable for determining relative weight ratios between the required ingredients. The nutritional values per unit weight and the allergens in a preparation are calculated on the basis of nutrition sheets of the ingredients used and data suitable for determining relative weight ratios between the ingredients used. A food sheet of an ingredient includes nutritional values per unit weight and allergens in the ingredient. Each task includes a length of time, a recipe, and an amount of preparation. Furthermore, the computer program product also includes on-screen instructions for displaying the recipe ingredient list, recipe preparation method, and schedule information.

This is advantageous because the computer program product is configured to integrate three management tasks in the food industry: managing recipes, calculating nutritional values per unit weight and allergens in a recipe preparation, and automatic load balancing. The method of preparation of a recipe can include a preparation time. By linking a recipe to a task, a time duration for the task can be automatically budgeted. When the ingredients list is followed closely, the relative ratio of ingredients required also determines the relative weight ratio of ingredients used to calculate the nutritional values per unit weight and the allergens. By combining the three management tasks in a single computer program product, overlapping information can be reused. Changing a common parameter to two or more management tasks should therefore only be done once by eg operating the input device of the user device. In addition, the computer program product relieves both the employer and the employees of determining the nutritional compositions of preparations as well as determining who makes which preparations when, i.e. the planning.

The data suitable for determining relative weight ratios between ingredients may include absolute amounts in terms of volume or weight. However, the data suitable for determining relative weight ratios between ingredients may also include relative amounts such as weight percent, volume percent, ingredient weight to total volume, and ingredient volume to total weight.

BE2017 / 5129

In one embodiment, the computer program product may include instructions for inputting the desired amount of preparation through the input device, calculating the required absolute amount of each ingredient, and displaying the calculated required absolute amount of each ingredient. In another embodiment, the required absolute amount of each ingredient is calculated and displayed based on the amount of preparation according to a task.

This is advantageous because it provides a quick and easy visualization of the required amount of each ingredient. This allows an employee to read the required quantities directly and then measure or weigh them.

In one embodiment, the computer program product may include instructions to calculate the nutritional values per unit weight and the allergens in a preparation based on the relative weight ratios between the required (rather than used) ingredients. In one embodiment, the computer program product may include instructions for inputting a used amount of an ingredient through the input device. In one embodiment, the user equipment includes a communication module and the computer program product includes instructions for receiving weighing data from at least one weighing device through the communication module. The weighing data includes data suitable for determining relative weight ratios between the ingredients used, e.g. the absolute weight of one or more ingredients used. In one embodiment, the computer program product includes instructions for the required ingredient of a recipe of a choice of a user of the user device: entering the amount of ingredient used, equating the amount used to the required amount, or obtaining the amount used, via the input device. weighing data from at least one weighing device via the communication module. In one embodiment, the computer program product includes instructions for obtaining a recipe preparation from a used amount of ingredient in which the ingredient is not in the recipe ingredient list.

This is advantageous because an amount of ingredient used may differ from a required amount of ingredient according to a recipe, e.g. the weight of fresh products such as an apple and the volume of an egg may vary per item. On the other hand, there may also be several suppliers who supply the same type of ingredient, with a slightly different composition, i.e. different nutritional values per

BE2017 / 5129 unit of weight and / or allergens. Due to the above provisions, this can be taken into account when calculating the composition of a preparation, i.e. nutritional values per unit weight and allergens in the preparation.

In a preferred embodiment, the computer program product includes instructions for managing the presence and ability of each employee of the plurality of employees and managing a plurality of tasks. Each task of the plurality of tasks includes a category, a recipe, an amount of preparation, a length of time and a required skill. The duration can herein comprise a preparation time and an execution time, the execution time increasing linearly with the amount of preparation according to the task. The computer program product in this preferred embodiment further includes instructions for automatically dividing the plural of employees among the plural tasks based on the presence and ability of each employee and the category, duration and required capability of each task.

The presence may include the working days of the employee. The presence may also include the working hours of the employee, eg for multiple shifts or only partially overlapping working hours. Partly overlapping working hours occur, for example, in a shop that is open from 8 am to 8 pm, with a first group of employees being present from 8 am to 4 pm and a second group of employees from 12 pm to 8 pm. The ability may include the employee's level of education. The ability may include the employee's experience. The ability may also be based on an internal assessment by the employer. The ability may also include completed in-house internal training.

This is advantageous because this preferred embodiment takes into account the presence and ability of workers in dividing the plural of workers over the plural tasks. For example, if one or more employees are required for a task, the computer program product may be configured so that at least one of these employees has the required competence for the task. The computer program product may also further include instructions for managing an employee's experience based on the tasks performed by him / her, i.e.

learning while working (English: learning on the job). Furthermore, in this preferred embodiment the category of a task is taken into account. The computer program product may include instructions such that when automatically dividing the plural of employees among the plural tasks

BE2017 / 5129 employees are presented with a diverse range of tasks over a predetermined longer period, e.g. a month, i.e. tasks with a broad spectrum of categories. However, the computer program product may also contain instructions so that when automatically dividing the plural of employees over the plural tasks, the employees are assigned as many tasks as possible within the same category, for example, to make the best use of the employee experience.

In a preferred embodiment, the computer program product includes instructions for making a label for a preparation. The label includes information about the nutritional values per unit weight and the allergens in the preparation. The label can also include the total amount (weight or volume) of a portioned preparation. Creating a label can include the automatic creation of textual information. Making a label can include making a figure.

This figure can include pixels or can be in vector format. The figure may include textual information about the nutritional values per unit weight and the allergens in the preparation. The label making instructions may also include instructions for controlling a printer to print the label.

This is advantageous because by automatically providing textual information or a figure for making a label, or by controlling a printer for printing the label, the preparations can be labeled quickly and easily. In addition, if the legal labeling or the requirement to state the presence of additional allergens on the label is amended, the legal labeling can be quickly and easily complied with with a simple adjustment of the computer program product and possibly the food sheets.

In a preferred embodiment, the computer program product includes instructions for managing a food stock comprising ingredients and preparations. The food stock includes an amount of each ingredient and an amount of each preparation. The computer program product further includes instructions for adjusting the amount of at least one ingredient and the amount of at least one preparation based on the indication by the input device of a finished job. Furthermore, the computer program product may also include instructions for managing expiration dates of ingredients and preparations. Furthermore, the computer program product may also include instructions for displaying on the screen an indication that the amount of an ingredient in the food stock is less than a predetermined limit value. It is also possible

BE2017 / 5129 computer program product also includes instructions for displaying on the screen an indication that the amount of a preparation in the food stock is less than a predetermined limit value.

This is advantageous because the food stock is automatically adjusted by indicating the completion of a task. An employee should therefore not be more or less concerned with the management of the food stock, i.e. to raise ingredients and preparations. The computer program product can also notify an employee or the employer when an ingredient or preparation threatens to become exhausted. In addition, the computer program product may include instructions for indicating an at least partially unusable ingredient. This may be the case, for example, with a piece of fruit that has become bad.

In a preferred embodiment, the computer program product includes instructions for using a preparation of a first recipe as an ingredient of a second recipe.

This is advantageous because it allows you to make a basic product yourself, which is further used in other own preparations. An example is a first recipe for making mayonnaise and a second recipe for making a preparation comprising mayonnaise. Such a preparation can be, for example, a sandwich, a cocktail sauce (itself a basic product that can be further used in other recipes), or tomato shrimp.

In a preferred embodiment, the user appliance comprises a communication module and the computer program product comprises instructions for receiving a food chip of an ingredient via the communication module of the user appliance, the computer program product starting the instructions for receiving the nutrition chip after the ingredient first appears in the computer program product; in the recipe ingredient list; or in the ingredient list of a recipe in a task.

This is advantageous because users of the computer program product do not have to provide food chips with new ingredients themselves or start obtaining food chips with new ingredients themselves. The computer program product is configured to automatically complete missing power sheets. It may also be necessary to designate packaged ingredients with supplier and brand name.

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In a preferred embodiment, the user device includes a communication module and the computer program product includes instructions for receiving sensor data through the user module's communication module. Preferably, the sensor data includes information about at least one of the following: temperature, humidity and operating condition of a device.

This is advantageous because it allows, for example, to monitor the temperature of ingredients and / or preparations. In the case of unpackaged products such as vegetables, for example, the humidity monitoring allows to ensure that the vegetables do not dry out. The operating state of a device can, for example, concern the power supply of a refrigerator, but also whether the refrigerator is properly closed. Other examples of devices include UV lamps for bacterial management, lamps for attracting and catching flies, and a vermin trap. With a lamp for attracting and catching flies, the sensor data about the operating status of the device can e.g.

information includes indicative of flies hitting the lamp. In the case of a vermin, the sensor data about the operating status of the device may, for example, comprise information indicative of the collapse of a mechanical vermin or the discharge of a vermin based on electrocution. The computer program product may include instructions to display an on-screen warning based on the contents of the sensor data. The computer program product may include instructions to notify a breakdown service based on the content of the sensor data, eg for the repair of a device.

In a preferred embodiment, the computer program product includes instructions for taking into account the method of preparation of a recipe when calculating the nutritional values per unit weight in a preparation. A first example is to take into account the evaporation of water during heating. A second example is the absorption of Vitamins in cooking water, preferably wherein the computer program product includes instructions to take into account the cooking time and temperature when determining the amount of Vitamins absorbed.

This is advantageous because the computer program product automatically corrects the calculation of the nutritional values per unit weight in a preparation in this way for the preparation method. In addition, generally applicable scientific principles can be built into the computer program product and can be used for a variety of different recipes.

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In a preferred embodiment, the computer program product includes instructions for tracing the nutritional values and allergens in a preparation to at least one ingredient of the preparation's recipe.

This is necessary to comply with Belgian food safety legislation. It is furthermore advantageous to examine how a composition of a preparation can easily be changed. For example, one can try to make the preparation allergen-free. By tracing which ingredients contain an allergen, alternatives can be searched for or the possibility of omitting the ingredient can be investigated. If the preparation contains a high amount of saturated fats, it can be determined which ingredients contribute most, if necessary. to provide an adjusted ratio between the ingredients or alternative ingredients.

In a preferred embodiment of the invention, the computer program product includes instructions for displaying points of interest in the preparation of a recipe. Furthermore, the computer program product may include instructions for checking critical control points. These can, for example, include the temperature of a refrigerator. When the temperature exceeds a predetermined limit value, the computer program product can start a warning. This warning may include an on-screen indication. This warning may include telephone notification. This warning may include sending a textual message. This warning may include notifying a breakdown service. Another example of a critical control point may include cooling a hot preparation sufficiently quickly to combat bacteria. Here, the computer program product may include instructions for processing sensor data for verifying the time span to cool sufficiently, i.e., the time span to cool a preparation from a first predetermined high temperature to a second predetermined low temperature. Here, the computer program product may include instructions for entering cool-down time information through the input device. This information can be a time span. This information may also include confirmation that the time span is less than a predetermined time span displayed on the screen.

This is advantageous because the above provisions help to comply with food safety legislation. In addition, the above aspects remind an employee what he / she should pay attention to when preparing a preparation.

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In a second aspect, the present invention relates to a food processing management system comprising a server and a user appliance. The user device includes a screen, a processor, an input device, a first tangible non-transient storage medium and a communication module suitable for exchanging data with the server. The first tangible non-transient storage medium comprises a computer program product according to the first aspect of the present invention. The server includes a second tangible non-transient storage medium comprising a plurality of ingredient food chips. An ingredient nutrition sheet includes nutritional values per unit weight and allergens in the ingredient. An ingredient includes a supplier. The computer program product includes instructions for requesting a power supply sheet from the server through the communication module. The server is configured to:

- if the requested nutrition sheet is in the plural of nutrition sheets, to send the requested nutrition sheet to the user appliance;

- if the requested nutrition sheet does not appear in the plural of nutrition sheets, o to automatically send a request to the supplier of the ingredient of the requested nutrition sheet to obtain the nutrition sheet;

o receiving a nutrition sheet from the supplier; o automatic processing of the supplier's nutrition sheet; and o adding the processed nutrition sheet to the plurality of nutrition sheets.

This is advantageous because the system is configured to automatically supply the user device with necessary power tokens, with the server automatically replenishing missing power tokens. The server should not include all possible power sheets in advance. Only if a nutrition sheet for an ingredient is requested by a user appliance, should it be added to the plurality of nutrition sheets in the absence. In addition to providing nutrition sheets on request, the system administrator is also relieved of the task of requesting data from a supplier for creating a nutrition sheet and processing this data.

In a preferred embodiment of the present invention, the system comprises at least one sensor. A sensor of the at least one sensor includes a sensor communication module. This sensor communication module is preferably suitable for wireless communication.

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The sensor is hereby configured to periodically send sensor data to the server via the sensor communication module. The server is configured for:

- receiving sensor data;

- storing data based on the sensor data on the second tangible non-transient storage medium; and

- sending at least a portion of the data based on the sensor data to the user device after receiving a request from the user device.

Preferably, the sensor data includes information about at least one of the following: temperature, humidity and operating condition of a device.

This is advantageous because the user device or the communication module of the user device does not always have to be switched on for receiving sensor data. This is further advantageous because upon inspection of temperature or humidity data, the second tangible non-transient storage medium of the server also includes all data. If the user device or the first tangible non-transient storage medium is defective, all data will still be retained for inspection. In a further preferred embodiment, the stored sensor data of the second tangible non-transitional storage medium is regularly backed up.

In a preferred embodiment, the system includes a printer and the system is configured to print a label for a preparation. The label includes information about nutritional values per unit weight and allergens in the preparation.

In what follows, the invention is described by means of non-limiting examples illustrating the invention, which are not intended or are to be construed to limit the scope of the invention.

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EXAMPLE

In this example, a preferred embodiment of the present invention is illustrated with reference to Figure 1.

Ingredients (1, 2, 3, 4) are supplied (50, 50 ', 50) by suppliers (23) and are stored (51, 51', 51, 51 ') in a first storage room (24). The first storage room (24) includes a temperature (40) and a humidity sensor (40 ') for monitoring the ingredients. Via a telecommunications network the

LoRaWAN (Long Range Wide Area Network) specification send (52, 52 ') the sensors (40, 40') sensor data to a server (21), The sensor data can be stored on the server (21) on a hard disk.

Employees (10, 11) use ingredients (1 ', 1, 4', 2, 3 ') for making (58,

58 ', 58) of preparations (5, 6, 7, 7') based on recipes. The preparations are stored in a second storage room (25). This second storage space (25) also includes a sensor (40) for monitoring the preparations. This sensor (40) also sends (52) sensor data to the server (21).

A tablet (20) includes a touchscreen, a Wi-Fi module, and a solid state drive. The solid state drive includes an application (a computer program product) for managing the food stock in the first and second storage areas (24, 25), managing recipes, calculating nutritional values per unit weight and allergens in a preparation, and formatting of a planning for making preparations by a plurality of employees.

Supplied (50, 50 ', 50) ingredients (1, 2, 3, 4) can be used by an employee (10,

11) checked in via the application on the tablet (20). The supply (50, 50 ', 50) of ingredients (1, 2, 3, 4) can also be registered by a supplier (23) by sending (54) supply data to the server (21). Via Wi-Fi, data based at least in part on this delivery data can then be sent (56) from the server (21) to the tablet (20) for food stock management. When workers (10, 11) on the tablet (20) indicate the completion of a task, based on the recipe ingredient list of the task and the amount of preparation of the task, the amount of each ingredient and the amount of each preparation adjusted. Furthermore, the sale (60) of a preparation can be registered by an employee (10, 11) via the application. The application may also include instructions for the registration of unusable ingredients

BE2017 / 5129 and / or unsold preparations via the touchscreen. This allows the application to monitor the food stock.

The application can be set to provide a warning in case of an impending shortage of an ingredient and / or a preparation. This notification may include an indication on the screen of the tablet (20). This notification may also include the sending of an

Include SMS. This notification may also include the delivery of a sound message via telephone to the employer. Preferably, this notification includes a message to the supplier (23) of the ingredient with an impending shortage to supply this ingredient so that it is automatically replenished. The message to the supplier may include an email. The message to the supplier can be sent from the tablet (20) via the Wi-Fi module to the supplier (23). The message to the supplier may also be sent from the server (21) to the supplier (23) after receiving (55) data from the tablet (20) by the server (21) including an indication thereto.

The employer can manage a plurality of tasks and a plurality of employees (10, 11) via the application. Each task includes a recipe for making a preparation (7 ') based on an ingredient list (1', 2) and a method of preparation. A task further includes a length of time, an amount of preparation, a required skill, and a category. The time period includes a preparation time and an execution time, the execution time increasing linearly with the amount of preparation. The employer can also manage the presence and competence of each employee through the application. The application includes scheduling instructions including automatically dividing the plural of employees among the plural tasks based on the presence and competence of each of the employees and the category, competence required, and duration of each of the tasks .

An employee (11) can check on the tablet (20) which tasks are planned for him (59,

59 ', 59). Based on the amount of preparation, the application can indicate the required amounts of ingredients on the screen of the tablet (20). The employee (11) can, for each ingredient:

- confirm on the touchscreen of the tablet (20) that the suggested amount of ingredient has been used;

- enter the amount used using the touchscreen of the tablet (20); or

- weigh the amount used with a weighing device, the weighing device being configured to send weighing data to the server (21) or the tablet (20).

BE2017 / 5129

The application can take into account the method of preparation when calculating the nutritional values per unit weight in a preparation. Furthermore, the application can also determine which allergens are present in the preparation. For this purpose, the solid state drive of the tablet (20) preferably comprises a nutrition sheet for each ingredient. The nutrition sheet includes the nutritional values per unit weight and the allergens in the ingredient. During preparation, the application can transfer points of attention to the employee (11) via the screen of the tablet (20), or the application can have the employee (11) test critical control points via the touchscreen.

When an as yet unknown ingredient is supplied and its subsequent registration in the application, the tablet (20) sends (55) a request for the corresponding nutrition sheet to the server (21). If the nutrition sheet is available on the server (21), it is sent to the tablet (20) (56). If the nutrition sheet is not available on the server (21), the server (21) sends a digital form to the supplier of the ingredient to complete the plurality of nutrition sheets on the server (21) and then the corresponding nutrition sheet to the tablet (20) (56).

Once the nutritional values per unit weight and the allergens in a preparation have been calculated, the application controls (57) a printer (22) for printing a label (30, 30 '). These labels (30, 30', 30, 30 ' ) can be applied to the packaging of the preparations (6, 7, 7 ', 5) in order to comply with the legal labeling standards as well as to inform the user about the nutritional values and allergens in a preparation.

In addition to the sensor data, the completed tasks and the tested critical control points on the server (21) are also kept on the hard disk in order to be able to check the preparation process of a preparation at a later time.

It goes without saying that several user devices can be provided that share information with each other, e.g. via communication (55, 56) with the server (21). For example, an employer can enter recipes, employee attendance, and tasks on his desktop. Several tablets may be provided in the kitchen for reading the tasks and the recipes of the tasks. Furthermore, a tablet may also be provided at the checkout for registering sold (60) preparations.

BE2017 / 5129

Claims (15)

CONCLUSIONS A computer program product for managing food processing on a user appliance comprising a processor and a touchscreen, the 5 computer program product containing instructions for: - managing a plurality of recipes, a recipe comprising an ingredient list and a method of preparing a preparation, the ingredient list comprising required ingredients and data suitable for determining relative weight ratios 10 of the required ingredients; - displaying the ingredient list of a recipe on the touchscreen; - displaying the preparation of a recipe on the touchscreen; and 15 - calculating nutritional values per unit weight and allergens in a preparation based on nutritional data sheets of used ingredients and data suitable for determining relative weight ratios between the used ingredients, a nutritional data sheet of an ingredient comprising nutritional values per 20 unit weight and allergens in the ingredient, characterized in that the computer program product includes instructions for: - drawing up a schedule comprising automatically dividing a plurality of employees over a plurality of tasks, each task comprising a duration, a recipe and an amount of preparation; and 25 - displaying planning data on the touchscreen. Computer program product according to the preceding claim 1, characterized in that the computer program product comprises instructions for: - managing the presence and competence of each employee of 30 the plural of employees; - managing a plurality of tasks, each task of the plurality of tasks comprising a category, a recipe, an amount of preparation, a duration and a required skill, the duration comprising a preparation time and an execution time, the Execution time increasing linearly with the amount of preparation; - automatic division of the plural of employees among the plural tasks on the basis of the presence and competence of BE2017 / 5129 each employee and the category, duration and required competence of each task. Computer program product according to one of the preceding claims 1 and 2, 5, characterized in that the computer program product comprises instructions for making a label for a preparation, the label comprising nutritional data per unit weight and the allergens in the preparation. Computer program product according to any one of the preceding claims 1 to 10 with 3, comprising instructions for managing a food stock comprising ingredients and preparations, the food stock comprising an amount of each ingredient and an amount of each preparation, characterized in that the amount of an ingredient and the amount of a preparation is adjusted based on the touch display of 15 a finished job. A computer program product according to any one of claims 1 to 4, characterized in that the computer program product comprises instructions for displaying on the touchscreen an indication that the 20 amount of an ingredient in the food stock is less than a predetermined limit value. A computer program product according to any one of claims 1 to 5, the user device comprising a communication module, the A computer program product comprising instructions for receiving an nutrition sheet of an ingredient via the communication module, characterized in that the computer program product is configured to start the instructions for receiving the nutrition sheet after the ingredient occurs for the first time: 30 - in the computer program product; - in the ingredient list of a recipe; or - in the ingredient list of a recipe in a task. Computer program product according to any one of the preceding claims 1 to 35 with 6, characterized in that the relative weight ratios between the ingredients used in a preparation are equated with the relative weight ratios between the required ingredients according to the recipe of the preparation. BE2017 / 5129 The computer program product according to any one of claims 1 to 6, the user device comprising a communication module, characterized in that the computer program product comprises instructions for: receiving weighing data from at least one weighing device via the communication module, the weighing data comprising the data suitable for determining relative weight ratios between the ingredients used; and - calculating the nutritional values per unit weight and the allergens in a preparation based on the nutrition sheets of the ingredients used and the weighing data. A computer program product according to any one of claims 1 to 8, the user device comprising a communication module, characterized in that the computer program product comprises instructions for receiving sensor data via the communication module, preferably the sensor data comprising at least one of the following: temperature, humidity and operating condition of a device. Computer program product according to any one of claims 1 to 9, characterized in that the computer program product comprises instructions for taking into account evaporation and / or absorption of Vitamins in cooking water based on a recipe preparation method when calculating the nutritional values per unit weight in a preparation. Computer program product according to any one of claims 1 to 10, characterized in that the computer program product comprises instructions for using a preparation of a first recipe as an ingredient of a second recipe. The computer program product according to any one of claims 1 to 11, characterized in that the computer program product comprises instructions for tracing the nutritional values and the allergens in a preparation into at least one ingredient of the recipe of the preparation. A food processing management system comprising a user appliance and a server, the user appliance comprising a processor, a touchscreen, a first tangible non-transitory storage medium and a communication module suitable for exchanging data with the BE2017 / 5129 server, the first tangible non-transitory storage medium comprising a computer program product according to any one of the preceding claims 1 to 12, the server comprising a second tangible non-transitory storage medium comprising a plurality of ingredient food sheets, an ingredient food sheet nutritional values per unit of weight and allergens in the ingredient, an ingredient comprising a supplier, the computer program product comprising instructions for requesting the server via the communication module of a nutrition sheet, the server configured to send a requested nutrition sheet occurring in the plurality of nutrition sheets to the user appliance, characterized in that the server is configured to, if the requested nutrition sheet does not appear in the plurality of power sheets: - automatically send a request to the supplier of the ingredient of the requested nutrition sheet for obtaining the nutrition sheet; - receiving a nutrition sheet from the supplier; - automatic processing of the supplier's nutrition sheet; and - adding the processed nutrition sheet to the plurality of nutrition sheets. System according to previous claim 13, characterized in that the system comprises at least one sensor, a sensor of the at least one sensor comprising a sensor communication module, preferably the sensor communication module suitable for wireless communication, the sensor configured for periodically sending sensor data to the server via the sensor communication module, the server configured for: - receiving the sensor data; - storing data based on the sensor data on the second tangible non-transient storage medium; - sending at least a portion of the data based on the sensor data to the user device after receiving a request from the user device, preferably the sensor data comprising data on at least one of the following: temperature, humidity and operating status of a device. System according to the preceding claim 14, characterized in that the system comprises a printer and that the system is configured to print one BE2017 / 5129 label for a preparation, the label containing nutritional data per unit weight and allergens in the preparation. BE2017 / 5 ¹²⁹