FR2864826A1 - Liquid, solid or pasty food`s control sample preserving tray for use in e.g. school, has cells, each having independent cover, where each cell is surrounded by projecting groove fitted in groove on circumference of cover associated to cell - Google Patents

Abstract

The tray has a rigid base (1) comprising a set of cells to receive control samples to be preserved. A connection (5) is formed between the cells. Each cell is equipped with an independent cover (6) adapted to its size. Each cell is surrounded by a projecting groove fitted in a jointed manner in a groove (10) of complementary form arranged on the circumference of the cover corresponding to the cell. Independent claims are also included for the following: (A) a process for packing liquid, solid or pasty food (B) an application of the process for taking a control sample in institutional foodservice (C) utilization of the tray for preserving the control sample in institutional foodservice.

Description

TRAY FOR CONDITIONING A WITNESS MEAL

  The present invention belongs to the field of the packaging of food products and in particular to the packaging of foods comprising a meal served in the collective catering.

  Since October 1998, the legal rules of hygiene have obliged all public and private kitchens to keep a portion of each dish making up a meal, in order to serve as a control sample in the event of appearance in consumers, of symptoms that may give suspicion food poisoning.

  All collective kitchens such as corporate kitchens, hospital kitchens, school kitchens, etc. samples are taken each day constituting the "control meals" according to a defined protocol having to satisfy the following three conditions: - the control meal must include each of the dishes of the menu, - the quantity conserved must be equivalent to one ration, about 100 g, - the control meal must be kept for at least 120 hours, ie at least 5 days after presentation to the consumer, under conditions that are unlikely to modify its microbiological qualities. The refrigeration temperature should be about 3 C, or preferably close to 0 C, without causing freezing because, in the case of analysis thawing can affect the quality of results by causing an uncontrolled development of germs.

  These conditions must be respected in the event that meals are consumed in a deferred manner in time or space. It is also strongly recommended that they be respected in social restoration, even if the meal is taken on the spot, because of the fundamental role of this sample in the determination of the germ responsible for a collective food toxin-infection (TIAC).

  The containers proposed up to now in the collective kitchens by the suppliers to take the control meals are poorly adapted to this specific and often expensive use. Plastic bags are allowed but are inconvenient to use, can be pierced, and are difficult to store.

  Hard single-use boxes are most often used. These boxes are sealed and sealed, and include a single compartment closed by a lid, the known type of household containers. Such containers, in addition to their high cost, have several disadvantages. On the one hand, they are offered in one size and are small which makes it difficult to package a full portion, including some bulky foods such as chicken legs for example. On the other hand, a large amount of boxes is needed for each meal, especially if a choice of different menus is offered to the consumer. For some establishments operating in boarding schools, this quantity is multiplied by the number of daily services (breakfast, lunch, snack and dinner). One or more daily storages are therefore necessary, with rotation boxes corresponding to meals served during the previous five days, the control meals kept for more than 5 days can be eliminated.

  These manipulations are usually carried out by the kitchen staff at the end of the meal and are a waste of time and a source of significant potential error, undermining the very purpose of epidemiological and sanitary control a posteriori. However, the responsibility of the various actors of the food chain can be questioned in case of lack of traceability.

  It is also known to use meal trays consisting of a compartmentalized tray, on which is placed a lid. These trays, which are designed in principle to serve a complete meal directly to consumers, have a lower cost than the individual boxes, but have the major disadvantage of being neither waterproof nor airtight. As a result, the preservation is not carried out under prescribed conditions, ie not likely to modify the microbiological qualities of the samples. In particular, the various foods can be mixed during handling in the kitchen or when transporting the trays to the analysis sites.

  The object of the present invention is to overcome these drawbacks by proposing a convenient, safe and inexpensive control meal conditioning means consisting of a single tray comprising a plurality of cells intended to receive the samples of the foods to be preserved, each cell being sealed by an individual lid.

  With this device, a complete menu can be packaged in a single container, so that the manipulations generated by the rotation of the samples over 5 days are reduced, along with the risk of errors. The hermetic closure of each cell ensures the isolation of each sampled food, which can neither contaminate its neighbors, nor be contaminated by them, during handling in the kitchen or during a possible transport for analysis. Liquid, solid or pasty foods may also be packaged in this way.

  In the case where a sample analysis is necessary, only the cell containing the suspected food will be opened without risk of contamination of neighboring cells. Several cells can be opened successively and closed, so as to perform the sample without contaminating the neighboring cells.

  Similarly, when the food is placed in the tray, the covers can be positioned on the corresponding cell so that fragments or drops of a given food can not fall into a cell for receiving another food. These precautions taken during filling are largely offset by the ease of labeling and sample management for 5 days.

  Thus an exemplary traceability is ensured, which guarantees that the representative samples of the various dishes distributed to the consumers, clearly identified, are at the disposal of the official control services. Finally, as only one plate is necessary for the preservation of a complete meal, a significant saving is realized.

  The subject of the present invention is thus a tray for the preservation of liquid, solid or pasty foodstuffs comprising a rigid base comprising a plurality of cells and linking means secured between said cells, the plate being characterized in that each cell is provided with independent sealing means.

  Hermetic closure means a closure that does not allow anything to pass, and in particular that is tight to liquids and air. The hermetic closure of the cells can be achieved by a set of independent covers, each cover hermetically sealing a cell. Thus, each cell of the tray according to the invention is provided with an independent cover capable of ensuring a hermetic closure of said cell.

  It is understood that when it is placed on the cell that it is intended to close, the lid is in contact with its edge with the cell, this contact area to ensure a hermetic connection between the lid and the cell. For this purpose, each cell is lined with a peripheral range substantially parallel to the plane of the plate, said range comprising means for cooperating with the lid for sealing said cell.

  According to a particular embodiment of the invention, each cell is surrounded by a groove protruding from the peripheral edge bordering said cell, the groove being able to fit contiguously in a groove of complementary shape formed on the periphery of the lid. corresponding to said cell.

  In order to obtain a high contact surface and a maximum interlocking ensuring a hermetic junction between the complementary grooves of the peripheral strip and the cover, said grooves preferably have a substantially trapezoidal cross-sectional shape.

  It is also advantageous for the intended use, to be able to ensure that the covers are well positioned and that the groove of the cover is fully engaged in the groove of the corresponding peripheral range. It is also useful that the covers can not be lifted inadvertently during the various manipulations. Therefore, according to a preferred embodiment, the groove of the peripheral beaches and the groove of the covers have on their outer side a recessed molding for clipping the covers on the corresponding peripheral areas.

  Advantageously, the tray according to the invention is designed in a material suitable for forming the base and the covers and allowing their hermetic fit. Preferably, at least the covers are made of elastic plastic material.

  In addition, the food must be able to be conditioned when still hot, at a temperature close to the preparation temperature. Therefore, in the tray according to the invention, at least the base is made of stable plastic material to a temperature of at least 80 C.

  Those skilled in the art know the synthetic materials used for forming containers, and meeting the indicated criteria, such as for example polypropylene, polyethylene, or others. These materials also have the advantage of easily coloring, or having a certain transparency facilitating the identification of the contents of the containers.

  The trays according to the invention are designed to have sufficient rigidity not to bend when the cells are full in order to limit the deformation of the tray and prevent overflow or overturning. This rigidity is provided in large part by the connecting means uniting the cells between them. These connecting means can join the cells at any level of their side walls. Advantageously, the connecting means are coincident with the peripheral areas surrounding said cells.

  As indicated above, for reasons of rationalization of the manipulations, it is interesting to package all the foods composing a meal in a single tray. This is why, according to an advantageous embodiment, the tray according to the invention comprises a number of cells at least equal to the number of foods served in a meal.

  It is also convenient that some cells may contain bulky foods. According to a preferred version of the invention, the plate comprises cells of different sizes.

  After filling with food, the tray must be placed in a cold room. It is generally convenient to keep the different trays in a compact pile. The shape of the lids and the bottom of the cells is provided to facilitate the stacking and stability of a stack of stacked trays. In practice, the bottom of one or more cells has a given depression and the lids have a relief of complementary shape, so as to ensure the stability of a stack of superposed trays.

  Another object of the present invention relates to a method of packaging liquid food, solid or pasty component a meal. The process according to the invention essentially comprises the following steps: the foodstuffs of the meal are each placed in a cell of a tray according to one of claims 1 to 12, each cell is closed by the corresponding lid; a marking to identify the food and the date of packaging.

  According to a particular embodiment of the method, in order to avoid cross-contamination, while placing a food in a cell, all the other cells are closed by their respective lid.

  This method, allowing the collection of food under controlled conditions, is particularly suitable for taking samples for the preservation of control meals in the collective catering.

  In general, a tray according to the invention can be used in all kinds of applications requiring the removal and preservation of objects or products isolated from each other. Its size, the size and the number of cells, can be adapted to the intended use without the principle of the invention being modified. It is for example advantageously used for the conservation of meals in collective catering.

  Other features and advantages of the invention will be better understood with the aid of the description and the drawings given by way of nonlimiting examples hereinafter.

  Figure 1-a is a top view of the tray according to the invention.

  Figure 1-b is a sectional view of the plate along the plane C of Figure 1-a. Figure 2 reproduces on a larger scale Part A of Figure 1-b.

  As illustrated in Figures 1-a and 1-b, the tray for storing liquid, solid or pasty food comprises a rigid base 1 having a plurality of cells 2 each formed of a bottom 3 and side walls 4 of variable height depending on the job. The upper edge of the cells 2 forms a peripheral zone 7 substantially parallel to the plane of the plate. This peripheral area 7 is extended to form a connection 5 unitarily joining the cells 2 between them and ensure the rigidity of the assembly. The cells 2 are shown provided with their respective cover 6.

  In the example described here, the plate is formed of six cells 2 arranged in two rows of three cells. The central cell is about twice as large as the lateral cells. Each cell 2 is provided with an independent cover 6 adapted to its size. It follows from such a configuration that the tray according to Figures 1-a and 1-b comprises a base 1 and six lids 6, including four small lids and two large lids. A lid of given size can therefore be placed on any one of the cells of the corresponding size. However, once a lid has been assigned to a given cell, it is recommended not to modify this assignment for obvious reasons of containment of the germs potentially present in the food contained in said cell.

  The hermetic closure is provided for each cell independently, by the cooperation of a groove 9 protruding from the peripheral region 7 and a groove 10 formed on the periphery of the lid 6 corresponding.

  FIG. 2 shows an enlarged sectional view of a hermetic junction between a cover 6 and a peripheral band 7 surrounding a cell 2. The peripheral band 7 comprises a groove 9 projecting around the periphery of the cell 2. A groove 10 arranged on the periphery of a cover 6, having a shape complementary to the groove 9 of the peripheral strip 7 is fitted contiguously on said groove 9 of the peripheral strip 7. The elasticity of the selected material makes it possible to interlock under a slight pressure ensuring the hermetic integrity without damaging the grooves 9 and 10. In addition, the groove 9 of the peripheral region 7 and the groove 10 of the cover 6 have a substantially trapezoidal cross-sectional shape, which increases the contact surface and promotes elasticity under the effect of pressure.

  It can also be seen in FIG. 2 that the groove 9 of the peripheral strip 7 and the groove 10 of the lid 6 have on their respective external slopes 11 and 11 'a recessed molding 12 and 12', respectively. The recessed molding 12 formed in the groove 10 of the cover 6 allows the clipping of said cover on the recessed molding 12 'of the groove 9 of the peripheral strip 7, so as to prevent the involuntary withdrawal of the cover.

  When all the covers 6 of a plate according to the invention are positioned on their respective cell 2, they form a discontinuous surface in the general plane of the plate, which surface can support a second superimposed plate. As seen in Figures 1-a and 1-b, the bottom of the cells 2 has a depression 13 and the covers 6 have a relief 14, the depression 13 and the relief 14 having a complementary shape. When two trays are superimposed, the relief 14 fits freely into the depression 13 thus avoiding undesirable lateral sliding.

  Of course, the invention is not limited to the particular example described. Many modifications can be made within the scope of the invention. 30

Claims (13)

  1 - Tray for storing liquid, solid or pasty foodstuffs comprising a rigid base (1) comprising a plurality of cells (2) and connecting means (5) secured between the cells (2), characterized in that each cell (2) is provided with independent hermetic sealing means.   2 - Tray according to claim 1, characterized in that each cell (2) is provided with a cover (6) independent adapted to ensure a hermetic closure of said cell.   3 - Tray according to claim 1 or 2, characterized in that each cell (2) is bordered by a peripheral strip (7) substantially parallel to the plane of the plate, said range comprising means for cooperating with the lid (6) in view of the hermetic closure of said cell.   4 - Tray according to one of claims 1 to 3, characterized in that each cell (2) is surrounded by a groove (9) projecting from the peripheral strip (7) bordering said cell, the groove (9) being nesting contiguously in a groove (10) of complementary shape formed on the periphery of a cover (6) corresponding to said cell.   - Tray according to one of the preceding claims, characterized in that the groove (9) of the peripheral areas (7) and the groove (10) of the covers (6) have a substantially trapezoidal cross-sectional shape.   6 - Tray according to one of the preceding claims, characterized in that the groove (9) of the peripheral areas (7) and the groove (10) of the covers (6) have on their outer side (11, 11 ') a molding recessed (12, 12 ') to allow clipping of the covers (6) on the corresponding peripheral areas (7).   7 - plate according to one of the preceding claims, characterized in that the integral connecting means (5) of the cells (2) are coincident with the peripheral areas (7) surrounding said cells.   8 - Tray according to any one of the preceding claims, characterized in that it comprises a number of cells (2) at least equal to the number of food served in a meal.   9 - Tray according to any one of the preceding claims, characterized in that it comprises cells (2) of different sizes.   - Tray according to one of the preceding claims, characterized in that at least the covers (6) are made of elastic plastic material.   11 - Tray according to one of the preceding claims, characterized in that at least the base (1) of the tray is made of stable plastic material to a temperature of at least 80 C.   12 - Tray according to any one of the preceding claims, characterized in that the bottom (3) of one or more cells (2) has a depression (13) and the covers (6) have a relief (14) of shape complementary, cooperating to ensure the stability of a stack of superposed trays.   13 - A method of packaging liquid food, solid or pasty component a meal, characterized in that it comprises the following steps: - the food is placed said meal each in a cell (2) of a tray according to one of Claims 1 to 12, - each cell (2) is closed by the corresponding lid (6), - it is marked to identify the food and the date of packaging.   14 - Method according to the preceding claim, characterized in that while placing a food in a cell (2), all other cells are closed by their respective cover - Application of the method according to one of claims 13 or 14 , the taking of 30 meals in collective catering.   16 - Use of a tray according to one of claims 1 to 12 for the conservation of meal control in catering.