Apparatus and method for designing haccp shared kitchen facility designed to have individual clean zones by applying clean way in clean zone of shared kitchen to which haccp is applied

Abstract

The present invention relates to an apparatus and a method for designing a HACCP shared kitchen facility to which a clean way is applied, for designing a HACCP shared kitchen facility designed to have individual clean zones by applying a clean way in the clean zones of the shared kitchen to which HACCP is applied. The apparatus for designing a HACCP shared kitchen facility to which a clean way is applied comprises a design construction unit for designing a shared kitchen facility satisfying the regulations of HACCP certification, wherein the design construction unit can set a clean way for allowing a plurality of incoming companies entering the shared kitchen facility to have individual production rooms, and design and construct the shared kitchen facility to which the set clean way is applied.

Description

A design device and method for a shared kitchen facility designed to have individual clean areas by applying a clean way within the clean area of ​​a shared kitchen to which HACCP is applied.

[0001] The present invention relates to a device and method for designing a HACCP shared kitchen facility designed to have individual clean areas by applying a clean way within the clean area of ​​a shared kitchen to which HACCP is applied.

[0002] HACCP (Hazard Analysis Critical Control Point) is a hygiene management system designed to prevent biological, chemical, and physical hazards from entering or contaminating food at every stage, from raw material production to final consumption by the end consumer. It is also referred to as the "Food Safety Management Certification Standard." Rather than simply inspecting the final product to ensure safety, HACCP is a preventative approach that ensures and guarantees product or food safety through continuous management throughout the entire food production, distribution, and consumption process. Therefore, HACCP can be considered a planned management system that ensures the safety, soundness, and quality of food through surveillance activities to prevent food poisoning.

[0003] HACCP consists of a hazard analysis (HA) and critical control points (CCPs). HAs analyze and evaluate potential hazards throughout the entire process, while CCPs identify identified hazards that require priority attention. HACCP establishes CCPs throughout the entire process and manages them according to established standards at each CCP point to prevent potential hazards and ensure food safety. HACCP is implemented in practice according to the 12 steps and 7 principles outlined by the Codex Alimentarius Commission (Codex).

[0004] In 2002, Korea established a legal basis for mandatory application of HACCP, and from 2006, 7 product groups were designated as subject to mandatory application, including fish cakes among processed fish products, 3 types of frozen seafood products including fish, molluscs, and seasoned products, 3 types of frozen foods including pizzas, dumplings, and noodles, and ice cream, unheated beverages, retort foods, and kimchi (from December 1, 2008). Application has been sequentially expanded every year based on annual sales and number of employees.

[0005] As of April 2015, foods subject to the Hazard Element Critical Control Points according to the Food Sanitation Act include fish cakes and fish sausages among fish products, fish, molluscs, and seasoned products among frozen seafood products, pizzas, dumplings, and noodles among frozen foods, confectionery, candy, and ice cream among confectionery, beverages, retort foods, cabbage kimchi among kimchi, bread and rice cakes among bread or rice cakes, chocolate among cocoa products or chocolate, noodles and fried noodles among noodles, special-purpose foods, ready-to-eat foods among ready-to-eat and convenience foods, and foods manufactured and processed by food manufacturing and processing businesses with total sales of KRW 10 billion in the previous year.

[0006] In addition, for livestock products, the basis for introducing the HACCP system was established in the Livestock Products Processing Act (currently the Livestock Products Sanitation Management Act) in December 1997, and the Livestock Products Safety Management Certification Standards were established in August 1998, and HACCP was made mandatory to all slaughterhouses nationwide from July 2000 to July 2003. In the case of dairy businesses and processed livestock products, HACCP has been mandatory to be applied since March 2013.

[0007] As such, the scope of mandatory HACCP certification is expanding, encompassing a wide range of industries, product types, and sales, including popular national foods, children's favorite foods, and businesses with annual sales exceeding KRW 10 billion. Furthermore, as consumers' standards for food hygiene have become increasingly stringent, the importance of HACCP certification is growing. In other words, with the recent expansion of mandatory HACCP certification requirements, distribution and sales without it are now virtually impossible.

[0008] If you're producing a product subject to mandatory certification, HACCP certification is a mandatory process. Manufacturing products without HACCP certification could result in a business suspension or other administrative action for "noncompliance with safety management certification standards." Therefore, HACCP certification is essential for anyone engaged in food manufacturing, not just sales.

[0009] If a specific company wishes to obtain HACCP certification but does not have the facilities and equipment necessary to comply with the HACCP certification standards (which requires construction or maintenance), it may take a long time to obtain HACCP certification.

[0010] In order to obtain HACCP certification, i) construction / work must be done in compliance with HACCP regulations, ii) movement lines must be designed in compliance with HACCP movement line design regulations, iii) an environment must be created and processes must be performed in the business place that reduces the possibility of hazardous elements occurring, satisfies CCP determination, limit standard setting, deviation measures, and prerequisites (prerequisites such as workplace management, hygiene management, manufacturing equipment, storage and transportation, inspection, and recovery), and based on this, a HACCP standard document (HACCP management standard document) written in compliance with the HACCP management standards for the entire process until product launch must be submitted, and iv) microbiological testing, calibration of measuring instruments, etc., etc. The required standards (evaluation criteria, regulations, conditions, requirements, etc.) are very diverse and difficult. Therefore, it is not easy for an individual business to obtain HACCP certification in compliance with these various required standards.

[0011] Furthermore, even if a company meets these various requirements and is identified as eligible for HACCP certification and receives it, it must undergo HACCP recertification every three years to maintain its HACCP certification. Therefore, post-certification management is crucial to ensure continued HACCP certification. However, the technology for post-certification management has not been adequately developed.

[0012] Furthermore, it's common for a company to spend a significant amount of money—around 100 to 200 million won—on leasing, construction, and equipment setup to establish an environment suitable for HACCP certification. This can be a significant burden for small businesses in the food manufacturing industry, particularly when starting a business or seeking HACCP certification.

[0013] In addition, due to the problem of cross-contamination between different types of food, multiple businesses were not permitted to obtain food manufacturing licenses in the same location. However, with the amendment of the Food Sanitation Act on December 30, 2021, the concept of a shared kitchen was introduced, which allowed multiple businesses to jointly obtain food manufacturing licenses in one space (i.e., the same space) and jointly use the facilities.

[0014] However, if we briefly look at the facility standards for HACCP certification, broadly speaking, the HACCP facility area must be divided into a general area and a clean area, and in detail, it must be divided into a changing room, a hygiene room, a pre-processing room (general area), a production room and an inner packaging room (clean area), and an outer packaging room (general area). However, in the past, it was impossible to apply these facility standards for HACCP certification to a shared kitchen (general shared kitchen) used by multiple companies in one space.

[0015] A typical shared kitchen is structured so that multiple companies can jointly manufacture their own food within a single production facility. In other words, shared kitchens typically allow multiple companies to jointly manufacture their own food within a single space (i.e., a single production facility) using the same kitchen equipment, without any separation or compartmentalization.

[0016] However, the concept and structure of these shared kitchens are such that multiple companies can co-locate in a production room set up in one space and share the same kitchen equipment to produce their own food. This can cause cross-contamination issues, and since multiple companies must produce food in the same space, it is practically impossible to apply HACCP (i.e., each company using the shared kitchen cannot have its own production room).

[0017] Accordingly, there is an urgent need to develop technology that can design, build, and provide a new type of shared kitchen that, unlike conventional shared kitchens, can effectively prevent cross-contamination by having individual clean areas for each business while meeting HACCP certification requirements (and meeting HACCP facility regulations).

[0018] The technology underlying the present invention is disclosed in Korean Patent Publication No. 10-2018-0115661.

[0019] The present invention is intended to solve the problems of the prior art as described above, and to provide a HACCP shared kitchen facility design device and method that can design and construct a HACCP shared kitchen facility that has a novel structure that enables the arrangement of individual production rooms (i.e., individual clean zones) for each tenant within a clean zone while effectively preventing cross-contamination between a general area and a clean zone and between foods manufactured by multiple tenants, and that satisfies HACCP certification requirements (i.e., satisfies HACCP facility regulations).

[0020] The present invention is intended to solve the problems of the prior art as described above, and to provide a HACCP-applied shared kitchen facility design device and method, which are designed to have individual clean areas by applying a clean way within the clean area of ​​a shared kitchen to which HACCP (Hazard Analysis and Critical Control Point) is applied, so that cross-contamination is effectively prevented by dividing the production room by each tenant company within a shared space by installing (setting up) a clean way, and thereby effectively obtain HACCP certification for the shared kitchen.

[0021] In addition, the present invention is intended to solve the problems of the above-mentioned prior art, and to provide a device and method for designing a shared kitchen facility using a cleanway, which can design and construct the shared kitchen facility described above and operate it effectively.

[0022] The present invention is intended to solve the problems of the prior art as described above, and aims to provide a HACCP management system including a HACCP post-management device that provides HACCP post-management services to companies that have received HACCP certification so that the companies can continuously maintain the HACCP certification.

[0023] The present invention is intended to solve the problems of the prior art as described above, and to provide a HACCP management system including a HACCP shared kitchen facility design device that supports small businesses in the food manufacturing industry to start a business or obtain HACCP certification without burden by reducing the financial burden felt when trying to obtain HACCP certification.

[0024] However, the technical problems to be solved by the embodiments of the present invention are not limited to the technical problems described above, and other technical problems may exist.

[0025]

[0026] As a technical means for achieving the above-mentioned technical task, a HACCP shared kitchen facility design device according to one embodiment of the present invention includes a design and construction unit that designs a shared kitchen facility that satisfies the regulations of HACCP certification, wherein the design and construction unit sets a clean way to enable multiple tenants entering the shared kitchen facility to have individual production rooms, and can design and construct the shared kitchen facility to which the set clean way is applied.

[0027] In addition, the design and construction department may construct a shared kitchen facility having a shared space that enables multiple tenants to share the facility and manufacture food, and may separately establish a changing room, a hygiene room, a pre-processing room, and an outer packaging room in a general area within the shared space, and may establish a production room and an inner packaging room in a clean area within the shared space.

[0028] In addition, the design and construction department may designate the changing room, sanitary room, pre-processing room, and external packaging room provided in the general area as a common shared space that can be used jointly by multiple tenants.

[0029] In addition, the design and construction unit may divide the clean area into a plurality of individual clean areas so that multiple tenants can use the production room and packaging room separately for each tenant within the clean area in the shared space of the shared kitchen facility, and may set up a clean way within the clean area so as to have a structure that can prevent cross-contamination between foods manufactured by multiple tenants within the clean area.

[0030] In addition, the design and construction unit may set the clean way as a movement path that allows multiple tenants to move directly between the individual clean areas allocated to them and the general area within the shared space without passing through at least one other individual clean area when they wish to use individual production rooms within the individual clean areas allocated to them.

[0031] In addition, the design and construction unit can set the clean way as an area of ​​a movement path connecting the boundary line of the pre-processing room in the general area within the shared space and the production room and inner packaging room, which are the clean areas, to the boundary line of the outer packaging room in the general area and the production room and inner packaging room, which are the clean areas.

[0032] In addition, the design and construction unit may design the shared kitchen facility so that the clean way is set as the outer area of ​​the clean zone, and when the clean way is set as the outer area, the pre-treatment room and the outer packaging room provided in the general area within the shared space of the shared kitchen facility and the plurality of individual clean zones are arranged in the inner space area of ​​the outer area in the clean zone.

[0033] In addition, the design and construction unit may provide the clean area as a single space without dividing it into multiple individual clean areas, and allow multiple tenants to jointly use the production room and packaging room within the clean area provided as a single space to manufacture food.

[0034] In addition, the design and construction unit can divide the clean zone into multiple individual clean zones without installing the clean way so that multiple tenants can use the production room and packaging room separately for each tenant within the clean zone.

[0035] In addition, in the case where the design and construction unit divides the clean zone into a plurality of individual clean zones, in order to prevent cross-contamination between foods manufactured by a plurality of vendors within the clean zone, each of the plurality of individual clean zones divided within the clean zone may be divided by constructing each of the plurality of individual clean zones as a sealed space, or by constructing a partition space in a form that allows sharing of air conditioning facilities between the plurality of individual clean zones while allowing separate use of production rooms by each vendor.

[0036] In addition, the design and construction department further provides auxiliary facilities in the general area, designating the auxiliary facilities as a common shared space that can be jointly used by multiple tenants, and the auxiliary facilities may include at least one of an office, a general warehouse, a cold storage warehouse, and a refrigerated warehouse.

[0037] Meanwhile, a method for designing a shared kitchen facility with a cleanway applied by a HACCP shared kitchen facility design device according to one embodiment of the present invention includes a step of designing a shared kitchen facility that satisfies the regulations of HACCP certification in a design and construction department, wherein in the design step, a cleanway is set so that a plurality of businesses entering the shared kitchen facility can have individual production rooms (individual clean areas), and the shared kitchen facility with the set cleanway applied can be designed and constructed.

[0038] The above-described problem-solving methods are merely exemplary and should not be construed as limiting the present invention. In addition to the exemplary embodiments described above, additional embodiments may be included in the drawings and detailed description of the invention.

[0039]

[0040] According to the above-described problem solving means of the present invention, by providing a HACCP shared kitchen facility design device and method that are designed to have individual clean areas by applying a clean way within the clean area of ​​a shared kitchen to which HACCP is applied, cross-contamination between the general area and the clean area and cross-contamination between foods manufactured by multiple tenants are effectively prevented, while enabling the arrangement of individual production rooms (i.e., individual clean areas) for each tenant within the clean area, a HACCP shared kitchen facility that satisfies HACCP certification requirements (i.e., satisfies HACCP facility regulations) can be designed and constructed and provided, and further, a technology for effectively operating the same can be provided.

[0041] According to the problem solving means of the present invention described above, by providing a device and method for designing a shared kitchen facility using a cleanway, cross-contamination can be effectively prevented by dividing the production room by each tenant company within the shared space through the installation (setting) of a cleanway, and thereby tenant companies can effectively obtain HACCP certification in the shared kitchen.

[0042] According to the above-described problem-solving means of the present invention, by providing a HACCP post-management service through the provision of a HACCP management system including at least one of a HACCP post-management device and a HACCP shared kitchen facility design device applied with a cleanway, it is possible to enable a company that has received HACCP certification to steadily maintain its HACCP certification. That is, by providing a HACCP post-management service through a HACCP management system, the present invention prevents in advance the occurrence of a situation in which a company that has already received HACCP certification is found to be a violator due to insufficient document management (lack of documents required for HACCP certification), lack of specialized knowledge, or failure to meet the HACCP certification standards during a surprise inspection (i.e., due to 'non-compliance with safety management certification standards'), thereby enabling the company to steadily maintain its HACCP certification.

[0043] According to the problem solving means of the present invention described above, by providing a HACCP management system including a HACCP shared kitchen facility design device to which Cleanway is applied, it is possible to provide a system that reduces the financial burden felt by small businesses engaged in food manufacturing when starting a business or seeking to obtain HACCP certification, thereby enabling them to start a business and obtain HACCP certification without burden.

[0044] However, the effects that can be obtained from the present invention are not limited to the effects described above, and other effects may exist.

[0045]

[0046] FIG. 1 is a drawing schematically showing the configuration of a HACCP management system including a HACCP post-management device according to one embodiment of the present invention.

[0047] FIG. 2 is a drawing showing an example of a HACCP post-management screen displayed on a company terminal by a control unit of a HACCP post-management device in a HACCP management system according to one embodiment of the present invention.

[0048] FIG. 3 is a drawing for explaining a HACCP post-management service provided by a HACCP post-management device in a HACCP management system according to one embodiment of the present invention.

[0049] FIG. 4a is a schematic diagram showing the configuration of a HACCP management system including a HACCP shared kitchen facility design device to which a cleanway is applied according to another embodiment of the present invention.

[0050] Figure 4b is a schematic drawing showing the structure of a conventional shared kitchen.

[0051] FIGS. 4c to 4i are schematic drawings showing the structure of a shared kitchen facility constructed by a design and construction unit of a shared kitchen facility design device to which a cleanway is applied according to another embodiment of the present invention.

[0052] FIG. 5 is a drawing for explaining a HACCP shared kitchen operation service provided by a HACCP shared kitchen facility design device in a HACCP management system according to another embodiment of the present invention.

[0053] Figure 6 is a flowchart of an operation of a HACCP post-management method according to one embodiment of the present invention.

[0054] Figure 7 is a flowchart of an operation method for a shared kitchen using a hat according to one embodiment of the present invention.

[0055]

[0056] Below, with reference to the attached drawings, embodiments of the present invention are described in detail so that those skilled in the art can easily implement them. However, the present invention may be implemented in various different forms and is not limited to the embodiments described herein. In the drawings, irrelevant parts have been omitted for clarity of description, and similar reference numerals have been used throughout the specification to indicate similar elements.

[0057] Throughout the present specification, when a part is said to be "connected" to another part, this includes not only cases where it is "directly connected" but also cases where it is "electrically connected" or "indirectly connected" with another element in between.

[0058] Throughout the present specification, when it is said that a member is located “on”, “above”, “upper”, “lower”, “lower” or “lower” another member, this includes not only cases where a member is in contact with another member, but also cases where another member exists between the two members.

[0059] Throughout this specification, when a part is said to "include" a component, this means that it may include other components, rather than excluding other components, unless specifically stated otherwise.

[0060] FIG. 1 is a drawing showing a schematic configuration of a HACCP management system (100) including a HACCP post-management device (10) according to one embodiment of the present invention.

[0061] Hereinafter, for convenience of explanation, the HACCP post-management device (10) according to one embodiment of the present invention will be referred to as the present device (10), and the HACCP management system (100) according to one embodiment of the present invention will be referred to as the present system (100).

[0062] Referring to FIG. 1, the present system (100) may include a company terminal (1') and a HACCP post-management device (10, this device) possessed by a company user (1) within the company (20).

[0063] The company (20) may be a company that has already received HACCP certification, particularly a company that has already received HACCP certification and has registered by signing up for the app provided by this device (10). In this case, the company (20) may be i) a company that has not yet received HACCP but has requested an agent to perform an application for HACCP certification to obtain HACCP certification through this device (10), has received HACCP certification through the agent's performance of the HACCP certification application by this device (10), and has subsequently signed up for and registered with this device (10), or ii) a company that has already received HACCP certification by applying for HACCP certification by itself or through another organization, and has subsequently signed up for and registered with this device (10).

[0064] The company (20) may refer to a company that has already received HACCP certification and thus is subject to HACCP post-management by the device (10), i.e., a company that receives the HACCP post-management service provided by the device (10). The device (10) may provide the HACCP post-management service to a company (20) that has already received HACCP certification. In addition, the device (10) may provide an agency service that applies for HACCP certification on behalf of a company that has not received HACCP certification (i.e., applies for HACCP certification on behalf of the company) so that the company can receive HACCP. The agency service may refer to a service that directly acts as an agent for various HACCP certification-related tasks so that the company can receive HACCP certification.

[0065] Here, related tasks for HACCP certification may include the various tasks illustrated in Figure 5a. Furthermore, related tasks for HACCP certification may include reviewing food manufacturing and livestock product processing permits and product manufacturing reports, drafting HACCP standards, microbiological testing, managing HACCP training schedules, calibrating measuring instruments, conducting mock HACCP audits and HACCP training, providing various administrative advice and responses, and acting as HACCP certification application agents.

[0066] That is, the company (20) considered in this system (100) may be a company that has already received HACCP certification or a company that seeks to receive HACCP certification. For the sake of convenience of explanation, the following description will assume that the company (20) has already received HACCP certification. In addition, the company (20) may be a small business (small manufacturer) engaged in food manufacturing, but is not limited thereto, and the company (20) may be a food manufacturer engaged in various food manufacturing businesses in relation to HACCP certification.

[0067] In the example illustrated in FIG. 1, it is illustrated that one company (20) is provided within the system (100) (i.e., it is illustrated that the device (10) and one company (20) transmit and receive data), but this is only an example to help understand the present invention and is not limited thereto. A plurality of companies (20) may be provided within the system (100), and accordingly, the device (10) may transmit and receive data with each of the plurality of companies (20). Even if the description of the company (20) is omitted below, the description may be equally applied to the description of each of the plurality of companies.

[0068] A company user (1) is a user belonging to a company (20) and may include a system user (2) and a record user (3). The system user (2) is a user who manages the company's (20) HACCP certification-related system and may perform approval and monitoring on uploaded record logs. The system user (2) may be a representative of the company (20), a team leader (a HACCP certification management team leader), etc., and may be otherwise referred to as an approver (a person who performs approval of approval), an approver, a representative, a team leader, a system administrator, etc. The record user (3) may refer to a user who performs an inspection for HACCP certification management of the company (20) to enable maintenance of HACCP, creates a record log, uploads it to the device (10), and requests approval. The record user (3) may be otherwise referred to as a record log writer, an approval requester, an inspector, etc. The terminal possessed by the system user (2) may be referred to as the first terminal (2'), and the terminal possessed by the record user (3) may be referred to as the second terminal (3').

[0069] In the present invention, the system user (2) and the record user (3) may be the same user, but are expressed using different terms to distinguish their roles. Therefore, even if the content is omitted below, the content described for any one of the business user (1), the system user (2), and the record user (3) may be equally applied to the description for each of the other users, and vice versa. Similarly, the content described for any one of the business terminal (1'), the first terminal (2'), and the second terminal (3') may be equally applied to the description for each of the other terminals, and vice versa.

[0070] A company terminal (1') may refer to a terminal possessed by a company user (1) belonging to a company subject to HACCP post-management. This device (10) can transmit and receive data with the company terminal (1') via a network (5). That is, this device (10) can transmit and receive data by linking with the company terminal (1') (i.e., the first terminal and the second terminal, respectively) via a network (5).

[0071] Network (5) may include, but is not limited to, a 3GPP (3rd Generation Partnership Project) network, an LTE (Long Term Evolution) network, a WIMAX (World Interoperability for Microwave Access) network, the Internet, a LAN (Local Area Network), a Wireless LAN (Wireless Local Area Network), a WAN (Wide Area Network), a PAN (Personal Area Network), a Bluetooth network, an NFC (Near Field Communication) network, a satellite broadcasting network, an analog broadcasting network, a DMB (Digital Multimedia Broadcasting) network, etc., and may include various wired / wireless communication networks.

[0072] The company terminal (1') (i.e., each of the first terminal (2') and the second terminal (3')) may include all types of wired and wireless communication devices, such as, but not limited to, PCS (Personal Communication System), GSM (Global System for Mobile communication), PDC (Personal Digital Cellular), PHS (Personal Handyphone System), PDA (Personal Digital Assistant), IMT (International Mobile Telecommunication)-2000, CDMA (Code Division Multiple Access)-2000, W-CDMA (WCode Division Multiple Access), Wibro (Wireless Broadband Internet) terminals, smartphones, smart pads, tablet PCs, laptops, wearable devices, desktop PCs, etc.

[0073] For example, the present device (10) may be provided in the form of a device included in a company terminal (1'). In this case, the present device (10) may be a device that can be implemented in the form of a program or application (application, app) installed in the company terminal (1'). In other words, the HACCP post-management method (or HACCP post-management service provision method) provided through the present device (10) may be implemented in the form of a program or application, for example, and provided to users (i.e., users related to the company (20), such as system users (2), record users (3), etc.) through the company terminal (1'). However, the present invention is not limited thereto, and as another example, the present device (10) may be provided in the form of a server capable of transmitting and receiving data with the company terminal (1'). The present device (10) provided in the form of a server can control the screen display of the company terminal (1'), which is the terminal of users who have accessed the application provided by the present device (10). In the description referring to Fig. 1, the device (10) is provided in the form of a server as an example, and in this case, the device (10) may be referred to as a server, a HACCP post-management server, etc.

[0074] In addition, the application (app, app) provided by the device (10) in the present invention is a HACCP post-management application (or HACCP post-management service provision application), which will be referred to as the app for the convenience of explanation below. Accordingly, the device (10) can control the operation (e.g., screen display operation, etc.) of the company terminal (1'), which is the terminal of users who have installed the app. The app may be otherwise referred to as a HACCP post-management app (app). The device (10) can provide a HACCP post-management platform (this platform) by providing the app.

[0075] This device (10) can provide multiple services related to HACCP certification to the business terminal (1'). Here, the multiple services related to HACCP certification may include HACCP after-management service, agency work service, etc. In addition, the multiple services related to HACCP certification may include HACCP shared kitchen operation service, which is a service related to providing a shared kitchen facility (30) described below. In addition, this device (10) can design and build a HACCP shared kitchen facility to which Cleanway is applied, as described below, and can operate and manage the shared kitchen facility (30), which is a HACCP shared kitchen facility designed and built in this way and applied Cleanway.

[0076] Therefore, in describing the present invention, the device (10) may be referred to as a HACCP after-management device or a HACCP shared kitchen facility design device (particularly, a HACCP shared kitchen facility design device to which Cleanway is applied), or the HACCP after-management device and the HACCP shared kitchen facility design device may be collectively referred to as a HACCP management device. That is, in describing the present invention, the device (10) may be referred to differently by using terms such as a HACCP after-management device, a HACCP shared kitchen facility design device (a HACCP shared kitchen facility design device to which Cleanway is applied), a HACCP management device, and a HACCP shared kitchen operation device.

[0077] This device (10) can provide a web page, app page, program or application related to the provision of a HACCP management service (particularly, a HACCP after-sales service, a proxy service, a HACCP shared kitchen operation service, etc.) to a business user (1) using this device (10). A more specific description of this device (10) is as follows.

[0078] FIG. 2 (i.e., FIGS. 2a to 2s) is a drawing showing an example of a HACCP post-management screen displayed on a business terminal (1') by a control unit (12) of a HACCP post-management device (10) in a HACCP management system (100) according to one embodiment of the present invention. FIG. 3 (i.e., FIGS. 3a to 3f) is a drawing for explaining a HACCP post-management service provided by a HACCP post-management device (10) in a HACCP management system (100) according to one embodiment of the present invention.

[0079] In describing the present device (10) below, even if the details depicted (described) in the drawings, including FIGS. 2 and 3, are omitted below, they can be equally applied to the description of the present device (10).

[0080] Referring to FIGS. 1 to 3, the device (10) may include an identification unit (11) and a control unit (12). The control unit (12) may provide a post-management screen for the HACCP as illustrated in FIG. 2 to be displayed on a business terminal (1') connected to the app.

[0081] The identification unit (11) can identify one of the management menus (m) selected by the business user (1) among the multiple management menus in the HACCP post-management screen as a selection menu.

[0082] Here, the plurality of management menus (m) may include a common management menu that enables management of workplaces, settings, and users, a record log management menu that enables management of forms, approval lines, and notification cycles related to managed record logs, and a HACCP log inquiry menu that enables inquiry of managed logs.

[0083] Specifically, the multiple management menus (m) can largely include a common management menu, a record management menu, a basic work inquiry menu, a HACCP menu, and a raw material receipt / disbursement menu as upper menus.

[0084] The common management menu may include the following submenus: business site management, settings management, user management, item registration, vendor registration, and BOM registration. The record log management menu may include the following submenus: prerequisite form setting, CCP form management, approval line management, and notification cycle management. The basic task inquiry menu may include the following submenus: approval box inquiry, health certificate inquiry and registration, and bulletin board. The HACCP menu may include the following submenus: daily log, weekly log, monthly log, annual log, other log, CCP log registration, training log, and visual inspection log. The raw material receipt and payment menu may include the following submenus: basic inventory registration, receipt registration, production registration, issue registration, current inventory status, and inventory adjustment.

[0085] The multiple management menus (m) provided through the HACCP post-management screen may be menus provided to enable automatic recording, management, and monitoring of inspection records for each inspection type, which are required documents for HACCP certification, so that a company (20) that has received HACCP certification can maintain its HACCP certification. These inspection records for each inspection type may refer to inspection records that meet the standards for HACCP certification (i.e., meet the evaluation criteria).

[0086] In the present invention, the record user (3) performs an inspection (HACCP inspection) based on the form in the inspection notification message in response to the inspection notification message provided from the control unit (12), creates a record log as a result of the inspection, and then uploads the created record log to the device (10). At this time, the record log uploaded by the record user (3) may be referred to as an inspection record in the present invention. That is, the record log in the present invention may be referred to as an inspection record, a record, etc.

[0087] In relation to inspection records for multiple inspection types recorded / managed in the present invention, the multiple inspection types may include, as illustrated in FIG. 3f, a first inspection type (prerequisite management on-site inspection type), a second inspection type (validity assessment inspection), a third inspection type (verification, correction inspection type), a fourth inspection type (HACCP standard inspection type), a fifth inspection type (partial inspection type for business license), a sixth inspection type (HACCP monitoring inspection type), a seventh inspection type (hygiene education inspection type), an eighth inspection type (business operator compliance inspection type), a ninth inspection type (labeling standard inspection type), a tenth inspection type (permit, report, and labeling proxy inspection type), an eleventh inspection type (administrative management response inspection type), and a twelfth inspection type (shopping mall distribution inspection type). For example, inspection types 1 to 6 may be classified as basic inspection types, and inspection types 7 to 12 may be classified as in-depth inspection types.

[0088] Here, the 1st inspection type (prerequisite management on-site inspection type) may include management types (management items) related to personal hygiene management, pest control management, cleaning / disinfection management, foreign body management, manufacturing facility management, inspection management (self-quality inspection), refrigeration / equipment management, water management, storage / transportation management, and recovery management.

[0089] To put it another way, the system user (2) can register / set the format, approval line, notification cycle, etc. of the record log for each of the multiple inspection types described above. Based on this, the record user (3) receives at least one form of the registered / set record log for each of the multiple inspection types from the control unit (12) according to the preset notification cycle, performs an inspection based on the provided form, and then creates an inspection record (record log) corresponding to the format of the corresponding record log as the inspection result and uploads it to the device (10) to request approval from the system user (2). The system user (2) can perform approval on the inspection record (record log) for which approval has been requested.

[0090] That is, the company terminal (1') may include a first terminal (2') possessed by a system user (2) and a second terminal (3') possessed by a record user (3).

[0091] The first terminal (2') may refer to a terminal possessed by a system user (2) capable of setting and managing the format, approval line, and notification cycle of a record log for multiple management items as illustrated in FIGS. 2g to 2n, which require management in relation to multiple inspection types considered when maintaining HACCP certification, and performing and monitoring approval for a record log uploaded for approval. Here, the system user (2) may be, as mentioned above, a representative of a company (20), a HACCP management team leader, an approver performing approval for a record log, etc.

[0092] The second terminal (3') may refer to a terminal possessed by a record user (3) that receives an inspection notification message including the format of at least one management item among the formats of multiple management item-specific record logs registered by the system user (2), creates a record log (inspection record) based on the format in the inspection notification message, and then uploads it for an approval request. In this way, the record log created and uploaded by the record user (3) may be referred to as an inspection record, and such record log (inspection record) may include a daily log, a weekly log, a monthly log, an annual log, other logs, a CCP log, an education and training log, a visual inspection log, etc., as illustrated in FIG. 2p.

[0093] The control unit (12) can store the record log (inspection record) uploaded from the second terminal (3') in the database unit (not shown) of the device (10), and control the screen of the first terminal (2') so that the information of the uploaded record log is displayed on the screen of the first terminal (2') that performs the approval through the approval box inquiry menu in the basic work inquiry menu as shown in FIGS. 2o and 3d. Through this, the first terminal (2') can perform approval on the uploaded record log (i.e., the record log uploaded for the approval request) displayed in the approval box inquiry menu. At this time, the first terminal (2') can input approval or rejection as a response to the approval when performing the approval on the uploaded record log (inspection record).

[0094] At this time, if the control unit (12) confirms that there is an unapproved record log (e.g., the first record log corresponding to the daily log uploaded on March 17, 2022) for which no approval input has been made at the first terminal (2') within a preset time (e.g., 1 hour) from the time the record log was uploaded among the plurality of uploaded record logs (inspection records) stored in the database unit (not shown), in order to encourage approval for the unapproved record log (to perform quick approval), the control unit (12) may provide an approval urging notification message to the first terminal (2') urging approval for the unapproved record log at every preset urging notification cycle (e.g., 10 minutes) after the above-described preset time (e.g., 1 hour) has elapsed.

[0095] The control unit (12) can change the notification type of the payment urging notification message provided when a payment urging notification message is provided every time a pre-defined urging notification cycle (e.g., 10 minutes) elapses, and can change the notification type to a stronger notification type when the payment urging notification message is repeatedly provided. The notification types of the payment urging notification message can include, for example, a first notification type that is a message type, a second notification type that combines a message and a vibration, a third notification type that combines a message and a ringtone, and a fourth notification type that is a phone connection type.

[0096] For example, if the control unit (12) determines that the second terminal (3') has not performed a payment for the first record log within 1 hour (e.g., 13:30) after the first record log was uploaded from the second terminal (3'), the control unit (12) may recognize the first record log as an unpaid record log and provide a payment urging notification message to the first terminal (2') at every predefined urging notification cycle (e.g., 10 minutes). At this time, the control unit (12) may provide the first payment urging notification message to the first terminal (2') at 13:30 in the first notification type (message form). If payment is still not made by 13:40, after the predefined reminder notification cycle (e.g., 10 minutes) has elapsed since the first payment reminder notification message was provided, the control unit (12) may provide a second payment reminder notification message at 13:40 by changing it to the second notification type (a type that causes the first terminal (2') to vibrate in addition to providing a message). If payment is still not made at the first terminal (2') despite the payment reminder notification message being provided as the second notification type, the control unit (12) may again provide a reminder notification as the third notification type (a type that combines a message and a bell sound).

[0097] In this way, if the control unit (12) confirms that there is an unapproved record log, it repeatedly provides a payment reminder notification message for the unapproved record log to the first terminal (2') at a predefined reminder notification cycle (e.g., 10 minutes). However, when repeatedly providing the payment reminder notification message, it can provide a different notification type by changing it to a notification type with a higher recognition intensity. By repeatedly providing the payment reminder notification message, the control unit (12) can ensure that the system user (2) performing the payment can more reliably recognize that there is a record log item that he or she has not approved (i.e., an unapproved record log item), and thereby can provide that the payment processing for the unapproved record log can be performed more quickly and reliably.

[0098] The first terminal (2') and the second terminal (3') can automatically record, manage, and monitor the record log (inspection record) through multiple management menus (m) in the HACCP post-management screen provided by the device (10), and can share work and perform approval, etc. through electronic approval in relation to the record log (inspection record).

[0099] The control unit (12) can control, in response to the identification in the identification unit (11), a screen for performing a function corresponding to a selection menu (i.e., one of the management menus selected by the company user among a plurality of management menus) identified by the identification unit (11) to be displayed on the screen of the company terminal (1').

[0100] The control unit (12) can provide an inspection notification message to the second terminal (3') in accordance with the preset notification cycle setting information by considering the usage setting information and the notification cycle setting information of the record management that are preset for each of the plurality of management item-specific record logs. That is, as illustrated in FIGS. 2g, 2h, 2l to 2n, etc., the control unit (12) can provide an inspection notification message including the format of the record log of the usage management item for which the usage setting is set to Yes (i.e., 'use') to the second terminal (3') in accordance with the notification cycle setting information that is preset for the corresponding record log, by considering the usage setting information and the notification cycle setting information of the record management that are individually preset for each of the plurality of management item-specific record logs by the system user (2).

[0101] The first terminal (2') can register items requiring management in relation to multiple inspection types as management items in the device (10) as shown in Fig. 2g, and can register the form of a record log for each of the multiple registered management items, and can individually set the use of record management and the notification cycle for each of the multiple registered management items (for each record log form).

[0102] Here, whether to use can be set to yes or no. If the whether to use the first management item among the multiple management items is set to 'yes', the control unit (12) can periodically provide an inspection message including the format of the record log corresponding to the first management item to the second terminal (3') according to the notification cycle preset for the corresponding record log, thereby enabling the inspection of the corresponding record log and the upload of the record log (upload of inspection records) to be performed consistently. On the other hand, if the whether to use the first management item is set to 'no', for example, the control unit (12) can control the screen of the second terminal (3') so that the first management item is not exposed on the screen of the prerequisite form setting menu, and at this time, the provision of the inspection message including the format of the record log corresponding to the first management item can also be deactivated so that it is not provided to the second terminal (3').

[0103] This device (10) can provide (distribute) an automated HACCP post-management program to a company terminal (1') so that the company (20) can perform HACCP post-management. By installing the provided HACCP post-management automation program, the company terminal (1') can receive HACCP post-management service (i.e., a HACCP post-management service that provides a HACCP post-management screen including multiple management menus) through the HACCP post-management automation program. This HACCP post-management automation program can be referred to as the present app.

[0104] Referring to the drawings below, the multiple management menus (m) are described in more detail.

[0105] Referring to Fig. 2a, the control unit (12) can provide a business management screen such as Fig. 2a to the first terminal (2') when the system user (2) selects the business management menu. The control unit (12) can store / register and manage the business information (i.e., information on the company (20)) entered by the system user (2) on the business management screen through the first terminal (2') in the database (not shown) of the device (10). The system user (2) can register, modify and manage the information on the company (20) to which he or she belongs on the business management screen according to the 'method of using the business management menu' shown in Fig. 2b. The information on the company (20) may include the company name, business registration number, establishment date, permit number, permit date, food / livestock product classification information (food or livestock product selection information), business type, product, address, detailed address, mobile phone number and remarks.

[0106] Referring to Fig. 2c, the control unit (12) can provide a user management screen such as Fig. 2c to the first terminal (2') when the system user (2) selects the user management menu. The control unit (12) can register and manage the information of users entered by the system user (2) on the user management screen through the first terminal (2'). The system user (2) can register and manage users on the user management screen according to the 'method of using the user management menu' illustrated in Figs. 2d and 2e. At this time, the user registered by the system user (2) is a user who is permitted to use the app (i.e., the HACCP post-management automation program) among the users belonging to the company (20), and may be, for example, a user who uploads a record log (a record user (3)).

[0107] A system user (2) can register and manage information of a user (i.e., a recording user) who uploads a logbook by accessing the app via the first terminal (2') and then uploading the logbook through the user management menu. Here, the user information may include, as illustrated in Fig. 2c, the user type (whether a user (i.e., a recording user) or a system user), name, ID, password, mobile phone number, remarks, a signature image, and a signature attachment file.

[0108] The control unit (12) can designate the user who first registered the business information of the company (20) as a system user (2), and designate the user registered by the system user (2) as a record user who can upload a record log. Only when user registration (registration of a system user or record user) is performed on the user management screen can the registered system user register the form of the record log, or can the registered record user upload the record log.

[0109] For example, in the user management screen, registration of users can be limited to a maximum of three, including a system user (2) and a record user (3). If more users are to be registered, the first terminal (2') can request additional user registration to the device (10), and in response, the control unit (12) can control the addition of user registration. As illustrated in FIG. 2e, the system user (2) can register a user (record user) in the user management screen, or modify or delete information of a registered user.

[0110] Referring to FIG. 2f, the control unit (12) can provide a settings management screen to the first terminal (2') when the system user (2) selects the settings management menu. The settings management screen may refer to a screen that can set the attribute values ​​of payment notification information that notifies the system user (2) that a payment request has been made in relation to the record log (inspection record) requested for payment. Here, the attribute values ​​of the payment notification information may include the notification cycle time, whether the notification cycle is used, working hours, automatic payment time, automatic payer, whether automatic payment is used, whether it is a holiday, etc.

[0111] In addition, referring to FIG. 2f, if the system user (2) selects the item registration menu, the control unit (12) can provide the first terminal (2') with an item management screen that allows the user to register and search information on items of products produced / manufactured by the company (20). In addition, if the system user (2) selects the business partner registration menu, the control unit (12) can provide the first terminal (2') with a business partner management screen that allows the user to register and search information on business partners transacting with the company (20). In addition, if the system user (2) selects the BOM registration menu, the control unit (12) can provide the first terminal (2') with a BOM management screen that allows the user to register and search BOM-related information. Here, BOM (Bill of material) refers to a form that records new information in detail when there is a change in materials, and refers to a list, diagram, or picture that displays the relationship between upper items and parts, usage amount, units, etc. for all items.

[0112] Referring to FIG. 2g, the control unit (12) can provide the first terminal (2') with a prerequisite form setting screen that can register and manage the forms of record logs for management items requiring management in relation to multiple inspection types when the system user (2) selects the prerequisite form setting menu. This prerequisite form setting screen may be otherwise referred to as a record log registration / setting screen, etc. The system user (2) can register and manage forms of multiple management items (i.e., forms of multiple record logs) through the prerequisite form setting screen. That is, the management items refer to record log items requiring management, and may be otherwise referred to as HACCP management items, record log management items, etc.

[0113] Referring to FIGS. 2g and 2h, each of the plurality of management items displayed on the prerequisite form setting screen may include, as management item information, classification information that distinguishes the type of management item, management item name information that is the name of the management item, a form management button (edit button) that can register and set the form of the management item record log, and a usage setting field (a usage setting input field that can select and input yes or no). Here, the classification information is information that distinguishes the type of the management item, and this may mean information that is classified into any one of the plurality of inspection types described above.

[0114] The system user (2) can selectively set the use of each management item to Yes or No for each company (20) according to the needs of the company (20). In the case of a management item whose use is set to Yes, the control unit (12) can provide an inspection notification message including the form of the management item to the second terminal (3') so that inspection / recording can be performed according to the notification cycle information preset for the management item. For example, the control unit (12) can control a management item whose use is set to No so that it is not displayed as a list of management items on the prerequisite form setting screen through the prerequisite form setting menu.

[0115] A system user (2) can register the format of a plurality of management item-specific record logs through the first terminal (2'), and the control unit (12) can control the format of a plurality of management item-specific record logs registered by the system user (2) to be displayed on a prerequisite form setting screen through a prerequisite form setting menu. In the prerequisite form setting screen, the system user (2) can change the management item name or change the settings of detailed items of the management item for each of the plurality of previously registered management items. Here, detailed items of the management item may mean information such as the format of the management item's record log.

[0116] The management item names may include, for example, visual inspection log, daily log, weekly log, monthly log, education and training log, hazard analysis data management, effectiveness evaluation data management, and HACCP additional data management. That is, the management item names may include, for example, i) if the classification information (inspection type) is HACCP management, hazard analysis data management, effectiveness evaluation data management, etc., ii) if the classification information (inspection type) is CCP log management, CCP checklist, etc., and if the classification information (inspection type) is prerequisite management, sanitation / facility inspection log, foreign matter and claim management, temperature / humidity management, etc.

[0117] Referring to FIGS. 2i and 2j, when a system user (2) selects a CCP form management menu, the control unit (12) can provide a CCP management screen to the first terminal (2') that can register and view a CCP form (CCP management form) for inspection management related to a critical control point (CCP).

[0118] Referring to FIG. 2k, when the system user (2) selects the approval line management menu, the control unit (12) can provide the first terminal (2') with a payment line management screen that can register and search the approval line (payment line) information for each of the plurality of previously registered management items (i.e., for each record log of the plurality of management items). Here, the approval line (payment line) information for each management item can include management item information, information on whether review is used, information on the reviewer (inspector) who performs inspection / review for the corresponding management item, information on the approver (approver) who performs approval for the record log (inspection record) for the corresponding management item, and remark information. The system user (2) can register the approval line information for each of the plurality of previously registered management items on the approval line management screen and perform management such as modification and deletion according to the 'approval line management usage method' illustrated in FIG. 2k.

[0119] Referring to FIG. 2l, when a system user (2) selects a notification cycle management menu, the control unit (12) can provide a notification cycle management screen to the first terminal (2') that can register and search for notification cycle information for each of a plurality of previously registered management items (i.e., for each record log of a plurality of management items). Here, the notification cycle information can include management item information, notification cycle start date information, information on whether to use the notification cycle, notification cycle setting information, information on whether to use measurement time, and remark information. Here, the notification cycle setting information can input the cycle in units of day / week / month / year.

[0120] The system user (2) can register, modify, delete, etc. information on the notification cycle for each of the plurality of management items previously registered in the notification cycle management screen according to the 'Notification Cycle Management Usage Method' illustrated in FIGS. 2m and 2n. At this time, the control unit (12) can control the today's to-do schedule information to be automatically reflected and displayed on the main screen of the company terminal (1') connected to this app according to the setting information on the notification cycle for each plurality of management items. As mentioned above, the plurality of management items may include not only daily diaries, weekly diaries, monthly diaries, annual diaries, and training diaries, but also, for example, collection management, partner management, workplace cleanliness management, calibration management, visual inspection of raw materials, raw material receipt management, reservoir management, water management, and refrigeration / freezing temperature management.

[0121] Referring to FIG. 2o, when a system user (2) selects a payment box search menu, the control unit (12) can provide a payment box search screen to the first terminal (2') that allows the system user (2) to check and search information on the record log for which a payment request has been made (i.e., information on the record log uploaded by the record user for the payment request). In addition, when a system user (2) selects a health certificate search and registration menu, the control unit (12) can provide a health certificate management screen that allows the registration and management of health certificates of users belonging to a company (20) to the first terminal (2').

[0122] In the above description, for example, among the multiple management menus (m), the common management menu, the record log management menu, and the basic work inquiry menu may be menus available to the system user (2), and among the multiple management menus (m), the HACCP menu and the raw material receipt / disbursement menu may be menus available to the record user (3), but this is not limited thereto, and the multiple management menus (m) may be menus available to the business user (1).

[0123] Referring to FIG. 2p, if the record user (3) selects the daily log menu in the HACCP menu, the control unit (12) can provide a daily log management screen for registering and searching the daily log to the second terminal (3'). The control unit (12) can provide an inspection notification message including the daily log format among the multiple registered management item-specific record log formats to the second terminal (3') at a preset notification cycle every day. Based on this, the record user (3) can perform inspection / verification on the inspection contents (inspection contents items) in the daily log format based on the provided daily log format, and then create a record log (daily log) corresponding to the daily log format and upload it to the device (10). The control unit (12) can store the daily log information uploaded from the second terminal (3') as an inspection record in a database (not shown) and control the uploaded daily log information to be exposed through the daily log management screen when the user inputs the daily log menu.

[0124] The description of the 'daily diary menu' described with reference to FIG. 2p, even if omitted below, can be applied identically or similarly to the description of other types of diary menus, i.e., each submenu within the HACCP menu (i.e., each of the weekly diary menu, monthly diary menu, annual diary menu, other diary menu, CCP diary registration menu, education and training diary menu, and visual inspection diary menu).

[0125] The control unit (12) may, for example, provide an inspection notification message including the format of a record log of one management item among multiple record logs for each management item to the second terminal (3'). In this case, let us assume that the format of the record log of one management item provided to the second terminal (3') is the format of a monthly log corresponding to 'Management Item: General Hygiene Management and Process Inspection Table', as illustrated in FIGS. 3a and 3c.

[0126] For convenience of explanation, the record log of any one management item included in the inspection notification message provided to the second terminal (3') is referred to as the inspection target record log.

[0127] An inspection target record log may contain multiple check item data corresponding to each of multiple inspection items (inspection content items). Such an inspection target record log may also be referred to as an inspection target list (checklist). For example, in Figure 3c, since the inspection target record log contains three inspection content items, it can be confirmed that three check item data are included accordingly.

[0128] The control unit (12) can display (indicate) an inspection target record log containing multiple check item data on the screen of the second terminal (3') in order to perform an inspection on the record log and to induce the uploading of the record log (inspection record) created after the inspection. In the following, for the convenience of explanation, it will be explained assuming that 42 check item data are included as multiple check item data in the inspection target record log. The number of check item data may be set differently for each record log for each management item.

[0129] For example, if the second terminal (3') is a computer terminal such as a desktop PC, the control unit (12) can display the inspection target record log on the screen of the second terminal (3') in the form illustrated in FIG. 3c. That is, if the second terminal (3') is a terminal with a relatively large liquid crystal display (screen) size such as a desktop PC, the control unit (12) can display, for example, all 42 check item data included in the inspection target record log on one screen of the second terminal (3') as illustrated in FIG. 3c.

[0130] Here, the check item data refers to data regarding each check item (i.e., inspection content item) included in the inspection target record log, and may mean data that is a set of 'check item name information (content of inspection content item, for example, 'Is the overall cleaning condition of the workplace good?'), management type information of the corresponding check item (for example, cleaning, training, verification, etc.), inspection cycle information, and an answer input field for the corresponding check item (i.e., an input field where you can select and input yes or no)'.

[0131] On the other hand, if the second terminal (3') is a portable terminal such as a mobile phone, the mobile phone has a characteristic of having a relatively small LCD screen size compared to a desktop PC. Therefore, if 42 check item data are provided so that all contents are displayed on one screen of the mobile phone screen (i.e., if the inspection record log is provided on the mobile phone screen in the form illustrated in FIG. 3c), the record user (3) may need to enlarge the screen or move the position of the enlarged information to check each of the 42 check item data in the inspection record log displayed on the mobile phone screen because the letters appear too small. In this way, if the screen of the second terminal (3') has a relatively small size like a mobile phone, it may be difficult for the record user (3) to check each of the 42 check item data in the inspection record log.

[0132] In order to solve this problem, when the screen size of the second terminal (3') receiving the inspection record log is smaller than a preset size (i.e., not as large as a desktop PC, but as small as a cell phone), the control unit (12) can display the inspection record log on the screen of the second terminal (3') having a screen size smaller than a preset size as follows. Here, the preset size may mean, for example, a size of the liquid crystal display of the second terminal (3') of 7 inches or less, but is not limited thereto, and the setting for the preset size (screen size of the second terminal (3')) may be set and changed in various ways by, for example, an administrator managing the device (10).

[0133] Specifically, when the control unit (12) displays the inspection target record log on the screen of the second terminal (3'), it can sequentially display each of the 42 check item data in the inspection target record log on the screen one by one. That is, the control unit (12) may not display all 42 check item data together on one screen, but may display only the information corresponding to one of the check item data in large size on the screen. At this time, the control unit (12) may provide the information corresponding to one check item data on the screen so that it is displayed in letters as large as possible according to the size of the screen of the second terminal (3').

[0134] Here, information corresponding to the check item data provided on the screen may include check item-related data, such as, as mentioned above, the check item name of the check item (i.e., inspection content item), management type information of the check item, inspection cycle information, and an answer input field (i.e., an input field where you can select and input yes or no) in relation to a specific check item.

[0135] For example, on the screen of the second terminal (3'), among the 42 check item data, only the first check item data may be displayed first (i.e., only the check item name, management type information, inspection cycle information, and answer input field corresponding to the first check item data may be displayed). At this time, with respect to the displayed first check item data, the record user (3) may input an answer by checking the check item name and then clicking (selecting) the input field corresponding to yes (i.e., the yes selection input field) or the input field corresponding to no (the no selection input field) for the answer input field. At this time, when the answer of the record user (3) is input in the answer input field (i.e., after the record user selects and inputs either yes or no), the control unit (12) may then display only the second check item data on the screen of the second terminal (3'). This process (i.e., the process of displaying on the screen only one check item data among the 42 check item data in the inspection target record log) may be repeated for each of the 42 check item data.

[0136] When check item data is displayed on the screen one by one, the record user (3) can perform input by checking the check item name for each displayed check item data and then selecting 'Yes' or 'No' in the answer input field.

[0137] At this time, when specific information had to be entered for each of multiple items (check items), after entering information for one item, in order to move to the next item, it was possible to move to the next item on the next screen by pressing the 'next button' displayed in one area of ​​the screen. In other words, generally, entering information (answers) for multiple items (check items) was done by the user repeating the process of entering information for each item and pressing the 'next button', which caused some inconvenience to the user when entering answers for multiple items, and there was an aspect of taking a long time.

[0138] In order to solve this problem, when the control unit (12) sequentially displays, for example, 42 check item data on the screen one by one, if it is detected that the recording user (3') has pressed and selected 'yes' or 'no' in the answer input field for the first check item data for a preset period of time (for example, 1 second or more) (i.e., if it is detected that the 'yes' selection input field among the 'yes' selection input field and the 'no' selection input field has been pressed and held for 1 second or more), it recognizes this as a signal requesting the display of the next check item data on the screen, and can control the display of the second check item data on the screen of the second terminal (3').

[0139] Accordingly, the preset time (1 second) may mean information that serves as a standard for distinguishing whether the act of the recording user (3') entering an answer by selecting it in the answer input field is a request signal to display the next check item data on the screen or a mistake (click) in the input field. That is, if the recording user (3) makes a selection input by pressing the key for the answer input field for a preset time (1 second) or longer, the control unit (12) may recognize this as a signal requesting to display the next check item data located next to the check item data currently displayed on the screen. On the other hand, if the recording user (3) makes a selection input for the answer input field for less than the preset time (1 second), the control unit (12) may recognize this as a mistake (click, touch) input rather than an actual selection to enter an answer. In this case, the current check item data may continue to be displayed on the screen of the second terminal (3'), and the next check item data may not be displayed.

[0140] In this way, the device (10) recognizes a pressing selection input for a preset time (e.g., 1 second) or longer as a signal requesting display of the next check item data and automatically displays the next check item data (i.e., data of the next check item to be checked), thereby enabling the record user (3) to conveniently perform an inspection (inspection) by inputting answers to each of a plurality of check item data (e.g., 42) included in the inspection target record log (i.e., performing an inspection for each of a plurality of check item data in the inspection target record log and recording the inspection results) more quickly and conveniently without hassle.

[0141] The control unit (12) can store and manage the record log (inspection record) written and uploaded by the record user (3) in response to the inspection notification message in a database unit (not shown). The database unit (not shown) can store a plurality of record logs uploaded in relation to a plurality of management items.

[0142] For example, the control unit (12) can analyze multiple record logs stored in the database unit (not shown) to calculate the average response time for each record log for each of the multiple management items and set it for each record log. At this time, each of the multiple management item-specific record logs has a different total number of check items (check item data) included in each record log and the number of characters in the check item name for each check item, and since the speed of reading and understanding the text (reading speed, comprehension speed, etc.) varies depending on who uploaded the record log, the calculated value of the average response time may be set differently for each record log. For example, the average response time corresponding to the record log for the first management item among the multiple management item-specific record logs may mean a value calculated by averaging the times taken to write (respond) each of the multiple first management item record logs. For example, the average response time may be set differently for each record log, such as 20 minutes for the record log of the first management item, 15 minutes for the record log of the second management item, etc.

[0143] Accordingly, when a record log (inspection record, response record log) corresponding to the format of the inspection target record log is uploaded in response to an inspection notification message from the second terminal (3'), the control unit (12) can calculate (measure) the time required for the uploaded record log (i.e., the time required for the recording user to enter a response to all check item data in the inspection target record log) as the user response time.

[0144] Thereafter, if the control unit (12) determines that the calculated user response time does not fall within the response allowance time range set based on the average response time set for the record log to be inspected, the control unit (12) recognizes that the record user (3) has insincerely performed the response to the record log to be inspected (i.e., performed the writing of the record log uploaded after inspection of the record log to be inspected), and can retransmit an inspection notification message so that the record user (3) responds again to the record log to be inspected (i.e., re-uploads the record log).

[0145] Here, the range of time allowed for a response for one of the multiple record logs may be set to, for example, ± 5 minutes based on the average response time for one of the record logs, but is not limited thereto, and the numerical value may be set and changed in various ways by the administrator managing the device (10).

[0146] For example, if the record log to be inspected is a record log for the first management item and the average response time for the record log to be inspected is preset to 20 minutes, the response allowance time range preset for the record log to be inspected may refer to a range of 15 minutes to 25 minutes. The response allowance time range may refer to the time range that serves as the standard for determining that the record user who uploaded the record log has faithfully completed and written the response for the record log.

[0147] In this situation, for example, when a record log corresponding to the format of the record log to be inspected is uploaded from the second terminal (3'), if the time required for the uploaded record log (i.e., the time required for the user to respond) is 17 minutes, the control unit (12) determines that it is within the range of the allowed response time and recognizes that the response has been made sincerely, and stores and manages the record log uploaded by the second terminal (3') in the database unit (not shown).

[0148] On the other hand, if the control unit (12) determines that the time required for the record log uploaded from the second terminal (3') (i.e., the time required for the user's response) is not within the response allowable time range, such as 14 minutes or 30 minutes (i.e., it is determined that it is outside the response allowable time range), the control unit (12) recognizes that the record user (3) has not faithfully performed the response to the record log subject to inspection (i.e., performed the creation of the record log uploaded after inspection of the record log subject to inspection), and can retransmit an inspection notification message so that the record user (3) responds again to the record log subject to inspection (i.e., re-uploads the record log).

[0149] In this way, the device (10) calculates the average response time for each record log for each of multiple management items by analyzing the record log (inspection record) previously stored in the database (not shown), and based on the response allowance time range set based on the calculated average response time, it can determine whether the response to the record log uploaded by the record user (3) is insincere (i.e., whether the response was insincere or sincere). If the control unit (12) determines that the response is insincere, it can control the re-inspection so that the record log is re-uploaded. This device (10) can induce the record user (3) to respond more sincerely to the inspection notification message (the format of the record log in the message) provided by the control unit (12), and based on this, it can ensure that an accurate inspection is performed and the inspection result is recorded for the record log to be inspected.

[0150] In addition, referring to FIG. 2q, the record user (3) can register, search, and manage information on basic inventory items through the basic inventory registration menu. In addition, the record user (3) can register, search, and manage information on incoming items managed by the company (20) through the incoming registration menu. Referring to FIG. 2r, the record user (3) can register, search, and manage information on production items managed by the company (20) through the production registration menu.

[0151] Referring to FIG. 2s, the record user (3) can register, search, and manage information on shipment items managed by the company (20) through the shipment registration menu. In addition, the record user (3) can search information on inventory items within the company (20) through the current inventory status menu. In addition, the record user (3) can register, search, and manage information on items requiring inventory adjustment within the company (20) through the inventory adjustment menu.

[0152] Referring to FIGS. 3a and 3b, the device (10) can provide a HACCP post-management service to a business user (1) within a business (20) that has received HACCP certification by providing the app (HACCP post-management automation program) to a business terminal (1'). The device (10) can enable the business user (1) to reduce labor costs for maintaining / managing HACCP certification by providing the HACCP post-management service. The device (10) can provide all HACCP logs (record logs) related to the performance of HACCP certification or the maintenance / management of HACCP certification of the business (20) to be automatically managed through a business terminal (1') such as a smartphone through electronic approval. The format of the record log for each type of inspection may include, for example, general hygiene management and process inspection tables.

[0153] This device (10) provides this app (automated HACCP post-management program), thereby enabling companies (20) that are too busy managing food production to properly manage documents, companies (20) that have difficulty in post-management due to lack of HACCP expertise, and companies (20) that have difficulty in managing personnel due to frequent turnover of HACCP team leaders and feel burdened by labor costs to reduce labor costs and carry out efficient HACCP post-management.

[0154] This device (10) can provide the company (20) with the ability to continuously maintain HACCP certification and reduce labor costs by providing an automatic recording / management function of a HACCP log (HACCP record log) and a HACCP expert on-site inspection management function in relation to the provision of HACCP post-management services. This device (10) can provide various management services in relation to the HACCP post-management services, such as HACCP log inspection management, HACCP on-site inspection management, instrument inspection / calibration proxy inspection management, HACCP standard update management, HACCP expert training management, item manufacturing report proxy management, raw material receipt and payment ledger and production log inspection management, food labeling inspection management, food manufacturing and livestock product processing industry permit proxy management and administrative disposition response, etc.

[0155] Referring to FIG. 3c, the control unit (12) within the device (10) can provide a real-time notification of an inspection notification message containing a format of a record log requiring registration / recording according to the preset notification cycle setting information so that various logs (record logs) that must be written daily, weekly, monthly, and annually to maintain HACCP certification can be registered / recorded / saved without omission, taking into account the notification cycle setting information of the multiple management item-specific record logs registered by the system user (2), to the second terminal (3'). After receiving the inspection notification message at the second terminal (3') and performing an inspection, the record log (i.e., inspection record) uploaded to the device (10) can be managed to be automatically recorded and exposed through the corresponding log type menu within the HACCP menu. Information on the record log (inspection record) uploaded from the second terminal (3') can be confirmed by the system user (2) in the payment inquiry menu and then payment can be made. At this time, payment can be made electronically between the system user (2) and the record user (3). In other words, an electronic payment system may be installed in this app.

[0156] Referring to FIG. 3d, the control unit (12) can provide information on the record log uploaded from the second terminal (3') to the first terminal (2') for approval. The first terminal (2') can perform approval on the record log uploaded by the record user (3) displayed in the approval box search menu (i.e., the record log uploaded for a request for approval). When performing approval on the uploaded record log (inspection record), the first terminal (2') can input approval or rejection as a response to the approval.

[0157] The control unit (12) can continuously provide notifications (payment urging notification messages) to the second terminal (3') according to a preset cycle (i.e., 10 minutes, for example, as the above-described preset urging notification cycle) for unapproved record logs among the multiple record logs (inspection records) uploaded by the record user (3) for which approval has not been made by the system user (2), thereby encouraging the performance of approval. Through the provision of this app, the system user (2) can monitor the status of the unapproved record log and the status of the writing of the record log, etc., anytime and anywhere, regardless of time and place, in a cloud-based manner, such as in an office.

[0158] Referring to FIG. 3e, a company (20) using the device (10) can set a date range and output the record log recorded in the set date range. That is, when a request for outputting a record log for a date range pre-set is made from the company terminal (1'), the control unit (12) can control the company user (1) to output all record logs recorded in the date range pre-set in response to the record log output request. Information on record logs uploaded and recorded by the record user (3) can be automatically stored in a database (not shown) within the device (10). Through this, the control unit (12) can also provide statistical information on record log data to the company terminal (1') based on a plurality of record logs stored in the database (not shown).

[0159] Referring to FIG. 3f, the control unit (12) can provide an environment to the company terminal (1') that allows the company user (1) to register the format of various record logs for each of the multiple inspection types shown in FIG. 3f and to automatically record, manage, and monitor the registered record logs.

[0160] In addition, in order to enable efficient keyword search within the inspection target record log included in the above-described inspection notification message, the control unit (12) may display a keyword search icon by overlapping it in one area of ​​the screen of the second terminal (3') when displaying the form of the inspection target record log on the screen of the second terminal (3').

[0161] The keyword search icon may include a keyword input section, and the record user (3) may input a keyword to be searched for in the keyword input section to make a search request. The control unit (12) may display the search results, which are obtained by searching for a matching keyword that matches the keyword input by the record user (3) through the keyword input section in the keyword search icon, in one of the multiple search modes selected by the business user (1), on the screen of the second terminal (3').

[0162] The keyword search icon can perform the function of searching for a keyword that the record user (3) wants to search among the information in the inspection target record log (inspection target record log format) and providing the result. In the present invention, as an example, a search using the keyword search icon is exemplified as being possible for searching the second terminal (3') and the inspection target record log, but this is only one example to help understanding of the present invention, and is not limited thereto, and may be provided so that a search can be made for the first terminal (2'), the company terminal (1'), or various types of information stored in the database.

[0163] Here, the plurality of search modes may include a first search mode, a second search mode, and a third search mode. The first search mode may be a mode that searches for all information that matches the information entered in the keyword input section, including spaces. The second search mode may be a mode that, when information entered in the keyword input section includes spaces, recognizes words before and after spaces as individual words, but searches for information in which the individually recognized words are all included in one of the multiple check items (check item data) in the inspection target record log. The third search mode may be a mode that, when information entered in the keyword input section includes spaces, recognizes words before and after spaces as individual words, but sequentially searches for and displays words that match each individually recognized word.

[0164] For example, let's say that the keyword (information) entered by the record user (3) in the keyword input field is 'hygiene management'.

[0165] At this time, the control unit (12) can recognize information that completely matches "hygiene management" including spaces in the inspection target record log as a matching keyword and display it on the second terminal (3') when in the first search mode. For example, when in the first search mode, the control unit (12) can provide a check item with the check item name "Have you checked the hygiene management of the workplace?" as a search result, and not provide a check item with the check item name "Have you received hygiene management training?" as a search result.

[0166] When in the second search mode, the control unit (12) can recognize a check item that includes the keywords "hygiene" and "management" among multiple check items (check item data) in the inspection target record log as a matching keyword and display it on the second terminal (3'). For example, when in the second search mode, the control unit (12) can provide a first check item with a check item name of "Has it been hygienically managed?", a second check item with a check item name of "Has hygiene management training been conducted?", etc. as search results.

[0167] When in the third search mode, the control unit (12) searches for keywords matching “hygiene” and keywords matching “management” in the inspection target record log, and sequentially searches for matching keywords in the order in which each matching keyword is listed from top to bottom in the inspection target record log provided to the second terminal (3') and displays the matching search results on the second terminal (3'). For example, when reading the inspection target record log from top to bottom, if each keyword appears in order as in [‘hygiene’ in the first check item - ‘hygiene’ in the second check item - ‘management’ in the fifth check item - ‘hygiene’ in the eighth check item - ‘management’ in the fifteenth check item, etc.], the control unit (12) can sequentially display the matching words one by one in that order as search results when in the third search mode (i.e., display them one by one in the order of hygiene -> hygiene -> management -> hygiene -> management).

[0168] This control unit (12) searches for and provides words matching the keyword input by the recording user (3) through a single keyword input unit in one of the first search mode to the third search mode, thereby enabling the recording user (3) to more easily, quickly, and accurately find specific information having the keyword that he or she wants to search for, and provides convenience in keyword search to enable efficient keyword search. According to the provision of this keyword search icon, according to the first search mode to the third search mode, the control unit (12) can provide different search result values ​​(output values) depending on whether a space is included in the information of the keyword input unit by the recording user and which search mode among the plurality of search modes the recording user has selected.

[0169] This device (10) provides this app (HACCP post-management automation program) to the company terminal (1'), thereby enabling the company (20) to automatically manage and monitor CCP records, and to share work and improve work efficiency through electronic approval. In addition, this device (10) enables data computerization of the record log, thereby preventing loss and damage of the HACCP log (record log), enabling efficient response to surprise inspections by administrative agencies, and providing efficient post-management of HACCP certification while reducing labor costs for securing HACCP experts.

[0170] This device (10) can provide a one-stop HACCP service specializing only in HACCP, and can assist in the process of all HACCP certifications. In addition to consulting, this device (10) can also provide agency services for HACCP certification, and can act as an agent for the process of related HACCP certification. In addition, this device (10) can provide a HACCP factory that applies HACCP to a shared kitchen. A detailed description of the shared kitchen can be more easily understood through the HACCP shared kitchen facility design device (10') described below.

[0171] FIG. 4a is a diagram schematically showing the configuration of a HACCP management system (100') including a HACCP shared kitchen facility design device (10') to which a Cleanway is applied according to another embodiment of the present invention. FIG. 4b is a diagram schematically showing the structure of a conventional general shared kitchen. FIGS. 4c to 4i are diagrams schematically showing the structure of a shared kitchen facility (30) constructed by a design and construction unit (111) of a HACCP shared kitchen facility design device (10') to which a Cleanway is applied according to another embodiment of the present invention. FIG. 5 (i.e., FIGS. 5a to 5i) is a diagram for explaining a HACCP shared kitchen operation service provided by a HACCP shared kitchen facility design device (10') in a HACCP management system (100') according to another embodiment of the present invention.

[0172] Hereinafter, for the convenience of explanation, a HACCP shared kitchen facility design device (10') to which a cleanway is applied according to another embodiment of the present invention will be referred to as the present device (10'), and a HACCP management system (100') according to another embodiment of the present invention will be referred to as the present system (100').

[0173] At this time, the present device (10', a HACCP shared kitchen facility design device to which Cleanway is applied) may be the same device as the above-described present device (10, a HACCP aftercare device), and the present system (100') may be the same system as the above-described present system (100). Therefore, even if the content is omitted below, the content described for each of the present device (10) and the present system (100) may be equally applied to the description for each of the present device (10') and the present system (100'), and vice versa.

[0174] Referring to FIG. 4 (i.e., FIGS. 4a to 4i) and FIG. 5 (i.e., FIGS. 5a to 5i), the system (100') may include a business terminal (1') possessed by a business user (1) within a store (20') and the device (10').

[0175] A tenant (20') may refer to a tenant among multiple tenants (multiple food manufacturers) that has entered a shared kitchen facility (30) provided by this device (10'). For example, this tenant (20') may be a tenant that was not HACCP certified (non-HACPS certified) before entering the shared kitchen facility (30), but has obtained HACCP certification through a proxy service provided by this device (10') after entering the shared kitchen facility (30). In addition, the tenant (20') may refer to a tenant that has obtained HACCP certification through a proxy service provided by this device (10') and thus has received HACCP aftercare service provided by this device (10'). Accordingly, the description of each of the businesses (20), business users (1), and business terminals (1') within the system (100) described above, even if omitted below, can be equally applied to the description of each of the businesses (20'), business users (1), and business terminals (1') within the system (100).

[0176] This device (10') is a device for designing a shared kitchen facility to which Cleanway is applied, and may include a design and construction unit (111). In addition, this device (10') may include a shared kitchen management unit (110) including the design and construction unit (111), and a service provision unit (120).

[0177] This device (10') may mean a device that can design and construct a HACCP shared kitchen facility (i.e., a shared kitchen facility (30)) designed to have individual clean areas by applying a clean way within the clean area of ​​a shared kitchen to which HACCP is applied, and provide and operate the constructed HACCP shared kitchen facility.

[0178] The shared kitchen management department (110) has a design and construction department (111) that designs and constructs a shared kitchen facility (30) to which HACCP is applied, and can provide and manage information on the shared kitchen facility (30) constructed by the design and construction department (111). In particular, the shared kitchen management department (110) can provide information on the shared kitchen facility (30) constructed by the design and construction department (111) and manage sales and rentals of the shared kitchen facility (30).

[0179] The design and construction unit (111) within this device (10') can design a shared kitchen facility (30) that satisfies the regulations of HACCP certification in order to apply HACCP to a shared kitchen (general shared kitchen, general shared kitchen). In particular, the design and construction unit (111) can set a clean way so that multiple tenants entering the shared kitchen facility (30) can have individual production rooms (i.e., individual clean areas including individual production rooms), and design and build the shared kitchen facility (30) to which the set clean way is applied.

[0180] Specifically, the design and construction department (111) can design and construct a shared kitchen facility (30) to which HACCP is applied. The shared kitchen facility (30) designed and constructed by the design and construction department (111) is a shared kitchen with a novel structure proposed in the present invention designed to meet the regulations of HACCP certification, and may be referred to by other terms such as HACCP shared kitchen, HACCP shared kitchen facility, or this shared kitchen.

[0181] As previously mentioned with reference to FIG. 4b, since the conventional general shared kitchen has only one production room, it is structured so that multiple companies jointly manufacture each company's food using the same kitchen equipment in the same space (i.e., one production room) without separation / compartment by company, which can cause cross-contamination problems, and since multiple companies must produce food in the same space, it was realistically impossible to apply HACCP (i.e., each company using the shared kitchen cannot have its own production room).

[0182] In order to solve the problems of such conventional shared kitchens, the design and construction unit (111) of the present invention can design, construct and provide a HACCP shared kitchen facility (30) as a novel shared kitchen structure that applies HACCP to a shared kitchen (general shared kitchen) beyond the amendment to the Food Sanitation Act that allows multiple companies to be licensed to manufacture food in one space at the same location.

[0183] As mentioned above, if we briefly look at the facility standards for HACCP certification (i.e., HACCP facility regulations, HACCP certification regulations), in order to meet the facility standards for HACCP certification (i.e., in order to meet the HACCP certification regulations), the HACCP facility area must be broadly divided into a general area and a clean area, and in detail, it must be divided into a changing room, a hygiene room, a pre-processing room (general area), a production room and an inner packaging room (clean area), and an outer packaging room (general area). However, in the past, it was impossible to apply these facility standards for HACCP certification to shared kitchens (general shared kitchens) used by multiple companies in one space.

[0184] Accordingly, the design and construction unit (111) of the present invention, in designing, constructing and providing a shared kitchen facility (30, Haesup shared kitchen facility, this shared kitchen), technically applies the concept of dividing into a general area and a clean area, which is a facility standard for HACCP certification (i.e., a requirement of a HACCP space to meet the regulations of HACCP certification), to the shared kitchen, and applies a changing room, a hygiene room, a pre-processing room, a production room, an inner packaging room, and an outer packaging room to the shared kitchen, thereby designing, constructing and providing a shared kitchen facility (30) of a novel structure.

[0185] FIGS. 4c to 4i are schematic drawings showing the structure of a shared kitchen facility (30) designed and constructed by the design and construction unit (111) of a shared kitchen facility design device (10') according to another embodiment of the present invention.

[0186] Referring to FIGS. 4a to 4i, the design and construction department (111) can design and construct a shared kitchen facility (30) to which HACCP is applied. At this time, the shared kitchen facility (30) constructed by the design and construction department (111) may be a HACCP shared kitchen facility designed and constructed to meet the regulations of HACCP certification.

[0187] The design and construction department (111) can design and construct a shared kitchen facility (30) that meets the regulations of HACCP certification in order to apply HACCP to a shared kitchen (general shared kitchen), and at this time, set a clean way so that multiple tenants entering the shared kitchen facility (30) can have individual production rooms (i.e., individual clean areas including individual production rooms), and design and construct the shared kitchen facility (30) to which the set clean way is applied.

[0188] At this time, the design and construction unit (111) may construct a shared kitchen facility (30) having a shared space (i.e., a shared space that can be jointly used by the tenants, which may mean the entire space of the shared kitchen facility) that enables multiple tenants to manufacture food while sharing the facility in one space. Here, the shared space may mean the entire space formed by the shared kitchen facility (30), that is, the entire space of the shared kitchen facility (30). In addition, the shared space may be a space that can be jointly used (shared and used) by multiple tenants located in the shared kitchen facility (30). Such a shared space may be referred to differently in the present invention by terms such as common space, common space, etc.

[0189] At this time, the design and construction department (111), in order to ensure that the shared kitchen facility (30) being constructed satisfies the regulations of HACCP certification when constructing the shared kitchen facility (30), divides the shared space of the shared kitchen facility into a general area and a clean area, and as an example, as shown in FIG. 4c, a changing room, a hygiene room, a pre-processing room, and an outer packaging room can be provided in the general area within the shared space, and a production room and an inner packaging room can be provided in the clean area within the shared space.

[0190] In addition, the design and construction department (111) can designate (provision, set up) the changing room, sanitary room, pre-processing room, and external packaging room provided in the general area of ​​the shared space of the shared kitchen facility (30) as a common shared space that can be used jointly by multiple tenants regardless of the type of tenant (tenant).

[0191] Additionally, the design and construction unit (111) may designate (provision, allocate) the production room and packaging room located in the clean area within the shared space as individual spaces (individual use spaces) that can be individually used by multiple tenants within the shared space. In this case, the multiple tenants may refer to at least one or more tenants located in the shared kitchen facility (30). The tenants may be referred to differently in the present invention by terms such as "company" or the like.

[0192] That is, the design and construction unit (111) divides the clean area into a plurality of individual clean areas so that multiple tenants can use the production room and the inner packaging room separately for each tenant within the clean area within the shared space of the shared kitchen facility (30), and each of the multiple individual clean areas divided in the clean area can be designated as an individual space that can be individually used by multiple tenants within the shared space, and a clean way can be set up (installed, prepared) within the clean area so as to have a structure that can prevent cross-contamination between foods manufactured by multiple tenants within the clean area (especially, cross-contamination between foods, between tenants, and between the divided individual clean areas).

[0193] Specifically, the design and construction unit (111) may, for the purpose of designating individual spaces, divide (partition) the clean zone into a plurality of individual clean zones as illustrated in FIG. 4c, for example, and may designate (prepare, allocate) each of the plurality of individual clean zones divided (partitioned) within the clean zone as an individual space (individual use space) that can be individually used by a plurality of tenant businesses within the shared space. At this time, the plurality of individual clean zones may include, for example, 13 individual clean zones, including individual clean zone 1, individual clean zone 2, …, and individual clean zone 13. However, this is merely an example to help understanding of the present invention, and the number of the plurality of individual clean zones divided within the clean zone is not limited to 13, and the number may be set, changed, and applied to various numbers by the manager who manages the device (10') (or the designer or manager who designs the shared kitchen facility (30). In addition, in the present invention, each of the plurality of individual clean areas provided (separated) within the clean area may be referred to not only by the term individual clean area, but also by terms such as room or room number, for example, and the term or numbering referring to each individual clean area may be set, changed, and applied in various ways by the manager.

[0194] Accordingly, once the clean zone is divided (sectioned) into multiple individual clean zones, the shared kitchen management department (111) can then ensure that only one tenant is assigned to each of the multiple individual clean zones, and can manage the sale and lease of the shared kitchen facility (30) for multiple tenants. That is, the multiple individual clean zones can be arranged to have a 1:1 correspondence with multiple tenants that have entered the shared kitchen facility (30). For example, the shared kitchen management department (111) can allocate one tenant to each individual clean zone by allocating individual clean zone 1 among the multiple individual clean zones to the first tenant among the multiple tenants, and individual clean zone 2 to the second tenant. However, the present invention is not limited thereto, and more than one individual clean zone may be assigned to one tenant.

[0195] Additionally, each of the multiple individual clean zones may be equipped with a separate production room and an individual packaging room. Each of these multiple individual clean zones may accommodate one vendor, and each individual clean zone may be designated as a separate space for each vendor.

[0196] Accordingly, according to the designation (allocation) of individual spaces for each of the plurality of individual clean zones in the design and construction unit (111), among the plurality of individual clean zones divided (partitioned) within the clean zone, individual clean zone 1 (in particular, individual production room 1 and individual packing room 1, which are the production room and inner packing room provided in individual clean zone 1) may be an individual space that can be individually used by the first tenant, and individual clean zone 2 (in particular, individual production room 2 and individual packing room 2, which are the production room and inner packing room provided in individual clean zone 2) may be an individual space that can be individually used by the second tenant. Accordingly, for example, one production room (individual production room) and one inner packing room (individual packing room) may be provided in one individual clean zone, and in the following description of the present invention, for example, the term individual clean zone may be referred to differently as terms such as production room, individual production room, etc.

[0197] In addition, in the case where the clean zone is divided into a plurality of individual clean zones, the design and construction unit (111) may divide (separate) each of the plurality of individual clean zones within the clean zone by constructing (providing) each of the plurality of individual clean zones as a sealed space to prevent (completely block) cross-contamination between foods manufactured by multiple vendors that have entered the shared kitchen facility (30) within the clean zone, or may divide (separate) each of the plurality of individual clean zones by constructing a partition space in a form that allows the sharing of air conditioning facilities between the plurality of individual clean zones while allowing separate use of production rooms by each vendor. That is, when the design and construction unit (111) divides the clean zone into a plurality of individual clean zones, each of the plurality of individual clean zones may be prepared as a sealed space (sealed zone), but the present invention is not limited thereto, and for example, the space may be divided in a form that allows the air conditioning facilities to be shared without completely sealing the ceiling portion. In other words, when the design and construction department (111) provides multiple individual clean zones, each individual clean zone can be provided as a completely sealed space, or it can be provided in a form that allows each company to use the production room (individual clean zone) separately while sharing air conditioning facilities without completely sealing it.

[0198] In addition, in the present invention, when constructing a shared kitchen facility (30, HACCP shared kitchen facility), as mentioned above, in order to enable multiple tenants to use (individually use) the production room and the inner packaging room separately by each tenant within the clean zone within the shared space of the shared kitchen facility (30), the clean zone is divided into multiple individual clean zones, and each of the multiple individual clean zones divided within the clean zone is designated as an individual space that can be individually used by multiple tenants within the shared space, but a clean way can be set (installed, prepared) within the shared space (particularly, the clean zone of the shared space) to prevent cross-contamination between foods manufactured by multiple tenants within the clean zone. The design and construction unit (111) can also set a clean way within the clean zone within the shared space.

[0199] Accordingly, the design and construction unit (111) can design, construct, and provide a shared kitchen facility (30, HACCP shared kitchen facility) in which a cleanway is installed. Here, the cleanway can be set (provided) to have a movement path as illustrated in the lower drawing of FIG. 4c or FIG. 4e, for example. In addition, the cleanway can be set to have any one type of movement path among multiple types of movement paths as illustrated in FIGS. 4f to 4i according to various embodiments of the present invention.

[0200] The design and construction unit (111) can design and construct a shared kitchen facility (30) that sets the cleanway to have one type of movement path among multiple types of movement paths, and then applies the cleanway set to have one type of movement path. Here, the first type of movement path among the multiple types of movement paths can be as shown in FIGS. 4f and 4c, the second type of movement path can be as shown in the lower drawings of FIGS. 4g and 4e, the third type of movement path can be as shown in FIG. 4h, and the fourth type of movement path can be as shown in FIG. 4i.

[0201] In addition, when setting up a cleanway within a clean zone, the design and construction unit (111) may set up the cleanway to have a basic movement path or to have an exceptional movement path. In this case, the basic movement path may be the same as the first type of movement path, the second type of movement path, or the third type of movement path described above according to various embodiments of the present invention, and the exceptional movement path may be the same as the fourth type of movement path.

[0202] Specifically, referring to FIGS. 4c and 4i, when setting up a clean way within a clean area, the design and construction unit (111) can set up the clean way to have a basic shape of movement path, for example.

[0203] At this time, when the design and construction unit (111) sets the clean way to have a basic movement path, when multiple tenants entering the shared kitchen facility (30) wish to use individual production rooms within individual clean areas assigned to them, the clean way can be set (prepared) as a movement path that allows for direct movement between the individual clean areas assigned to them within the shared space and the general area within the shared space without going through at least one other individual clean area. At this time, the clean way set to have a basic movement path can have, for example, a first type of movement path or a third type of movement path.

[0204] In addition, when the design and construction unit (111) sets the clean way to have a basic form of movement path, the clean way can be set as an area of ​​a movement path that connects the boundary line (e.g., the first boundary line) of the pre-processing room and the clean area, the production room and the inner packaging room (i.e., the entire production room and the inner packaging room) in the general area within the shared space, to the boundary line (e.g., the second boundary line) of the outer packaging room in the general area and the production room and the inner packaging room (i.e., the entire production room and the inner packaging room) in the clean area, such as the first type of movement path or the third type of movement path.

[0205] In this way, a clean way that is set up to have a basic form of movement path can be set up so that, for example, individual clean areas can be divided (compartmented) by company within a shared space, and through this, cross-contamination between foods of each company and cross-contamination between general areas and clean areas can be effectively prevented (blocked).

[0206] The clean way, which is set to have a basic form of movement path, can be said to be a core technology in designing and constructing and providing a shared kitchen facility (30, Haessup shared kitchen facility) in the present invention. The reason for this is that only when the clean way is installed (the movement path design using the clean way must be made), that is, only when the movement path of the shared kitchen facility (30) is designed to have a movement path (movement path) corresponding to the clean way proposed in the present invention, can the production room be used separately within the clean area for each tenant company.

[0207] Within the shared space of the shared kitchen facility (30), the sanitary ware room and the outer packaging room may be arranged (provided) at a certain distance (pre-set distance) apart in the left and right directions, for example, based on the drawing of Fig. 4c. In addition, within the shared space, the pretreatment room may be arranged adjacent to the sanitary ware room, for example, based on the drawing of Fig. 4c. At this time, the pretreatment room may include a wet pretreatment room and a dry pretreatment room.

[0208] In this way, since the general area, the sanitary room and the external packaging room, are arranged at a certain distance from each other within the shared space, the design and construction department (111) can set (install, prepare) a clean way, which is set as an area of ​​a movement path connecting the first boundary line to the second boundary line, within the shared space, especially within the clean area.

[0209] Such clean way can prevent cross-contamination between general areas and clean areas and between food products manufactured by multiple vendors, and can also enable the arrangement of individual production rooms (i.e., individual clean areas) for each vendor within the clean area.

[0210] The design and construction department (111) can design and construct (i.e., complete the design and construction of the shared kitchen facility (30)) and provide a shared kitchen facility (30) by dividing each of the multiple individual clean areas within the clean area into a sealed space or a partitioned space in a form that allows sharing of air conditioning facilities, based on the clean way.

[0211] In other words, the design and construction unit (111) can, in order to apply HACCP to a general shared kitchen, set (install) a cleanway having a cleanway setting formula within a clean area based on a cleanway setting formula including the first to third setting conditions when designing a shared kitchen facility (30), and then design and build a shared kitchen facility (30) to which the set cleanway is applied. At this time, the cleanway setting formula may mean a formula for enabling the HACCP shared kitchen facility (30) of the present invention, which applies HACCP to a general shared kitchen, to have individual production rooms for each participating company.

[0212] Here, the first setting condition of the Clean Way setting formula may mean a condition in which, in order to facilitate the application of HACCP to shared kitchens (general shared kitchens) vulnerable to cross-contamination, i) the changing room, sanitary pre-room (semi-clean), pre-processing room, and outer packaging room, which can be classified as general areas, are designated as spaces that can be jointly shared and used by multiple tenants, and ii) the production room and inner packaging room, which are clean areas, are set up and applied (prepared) within the clean area (i.e., the clean area where the production room and inner packaging room are provided) as common (shared) spaces to prevent cross-contamination between tenants, between foods, and between areas (between individual clean areas), thereby including (preparing) separate individual production rooms for each tenant within the clean area.

[0213] In addition, the second setting condition of the cleanway setting formula may mean a condition that, when setting the cleanway within the clean zone, the cleanway is set to be connected from the boundary line of the pretreatment room, which is a general area, and the production room, which is a clean zone, and the inner packaging room (i.e., the first boundary line described above) to the boundary line of the outer packaging room, which is a general area, and the production room, which is a clean zone, and the inner packaging room (i.e., the second boundary line described above). At this time, the second setting condition may mean a condition that, regardless of the horizontal, vertical, or horizontal-vertical parallel form within the shared space, the cleanway is set (positioned, prepared) within the clean zone by making the line connecting the first boundary line to the second boundary line the boundary line (i.e., the boundary line that separates the clean zone and the general area from each other).

[0214] In addition, the third setting condition of the cleanway setting formula may mean a condition in which the cleanway is set (installed, located, prepared) within a clean area of ​​a shared space of a shared kitchen facility (30), but is set to have a path that allows i) entry and exit to each company's individual production room, ii) entry and exit to each of the pre-processing room and the outer packaging room, and iii) entry and exit to the sanitary pre-processing room in the cleanway (cleanway area, cleanway path) located within the clean area where the production room and the inner packaging room are located.

[0215] In the present invention, the clean way can be set (installed, located) within a clean area and can be managed in accordance with the clean area. The clean way can be managed at a level corresponding to the management level of the clean area. The term "clean way" in the present invention can mean a movement path that is set up with a structure that effectively prevents cross-contamination between food products of each company in a clean area within a shared kitchen (a shared kitchen facility (30)) that applies HACCP.

[0216] A cleanway set to satisfy the first to third setting conditions described above (i.e., a cleanway having a cleanway setting formula) may be referred to differently in the present invention as a 'cleanway set to have a movement path of a basic form'. A cleanway to which these first to third setting conditions are applied in principle (i.e., a cleanway set to have a movement path of a basic form) may be set in the form of a first type of movement path as illustrated in FIGS. 4f and 4c among the plurality of types of movement paths described above, as an example, or may be set in the form of a second type of movement path as illustrated in the lower drawings of FIGS. 4g and 4e, or may be set in the form of a third type of movement path as illustrated in FIG. 4h. That is, a cleanway set to have a movement path of a basic form in the present invention may have the same form (shape) as illustrated in the lower drawings of FIGS. 4c and 4e, and FIGS. 4f, 4g, and 4h.

[0217] In the case where the design and construction unit (111) sets the clean way to have a basic movement path as illustrated in FIGS. 4f to 4h, for example, the changing room, the sanitary pre-treatment room, the pre-treatment room, and the outer packaging room provided in the general area may be arranged in an area outside the clean area (i.e., the clean area where the production room and the inner packaging room are provided) so as to be adjacent to (in contact with) the clean area, or may be arranged without being adjacent to (in contact with) the clean area. At this time, the arrangement positions of the changing room, the sanitary pre-treatment room, the pre-treatment room, and the outer packaging room in the outside of the clean area may be variously set and changed by the manager managing the device (10').

[0218] In addition, the design and construction unit (111) can set the cleanway to have the cleanway setting formula as mentioned above (i.e., set the cleanway to have a basic movement path), and in addition, as another example, set the cleanway as an exception to the cleanway setting formula as illustrated in FIG. 4i (i.e., set the cleanway to have an exceptional movement path). That is, the design and construction unit (111) can set the cleanway within the clean zone as an exception to the cleanway setting formula as illustrated in FIG. 4i, and this can be more easily understood with reference to FIG. 4i.

[0219] Referring to FIG. 4i, the design and construction unit (111) may design and construct the shared kitchen facility (30) so that, when setting the clean way to have an exceptional movement path, the clean way is set to the outer area (cs1) of the clean area within the shared space as illustrated in FIG. 4i, and when setting the clean way to the outer area (cs1), the pretreatment room and the outer packaging room and the plurality of individual clean areas provided in the general area within the shared space of the shared kitchen facility (30) are arranged in the inner space area (cs2) of the outer area (cs1) in the clean area. In addition, when the design and construction unit (111) sets the cleanway to have an exceptional movement path, i) entry and exit from the changing room and the sanitary room to the cleanway is possible, and ii) entry and exit from the cleanway to the pretreatment room, entry and exit to each of a plurality of individual clean areas (i.e., individual production rooms and inner packaging rooms), and entry and exit to the outer packaging room are possible, so that the cleanway can be set as a path corresponding to the outer area (cs1). At this time, the cleanway set to have an exceptional movement path can be set in the form of a fourth type of movement path as illustrated in FIG. 4i, for example.

[0220] Accordingly, the design and construction unit (111) may set the entire perimeter of the manufacturing area of ​​the clean zone (i.e., the entire outer area (cs1) of the clean zone) as a clean way as an exception to the clean way setting formula, as shown in FIG. 4i, and may set the clean way as a structure (movement path) that allows entry and exit from the changing room and sanitary room to the clean way, and allows entry and exit from the clean way to the pre-treatment room, individual production room, inner packaging room, and outer packaging room, thereby setting the clean way to have an exceptional movement path. That is, the design and construction unit (111) may set a clean way having a fourth type of movement path as an exceptional form of applying HACCP to a shared kitchen, and design the shared kitchen facility (30) based on this.

[0221] At this time, the cleanway set to have an exceptional movement path (i.e., the fourth type of movement path) has the characteristics that the efficiency of the space utilization and movement path (movement path of tenants) of the shared space may be somewhat lower and the possibility of cross-contamination may be somewhat higher compared to the cleanway set to have the above-described basic movement path (i.e., the first to third types of movement path). However, the shared kitchen facility to which the cleanway with such an exceptional movement path is applied may be a shared kitchen facility (30) having a structure that can be applied with HACCP (i.e., designed to have a structure that satisfies the regulations of HACCP certification) like the shared kitchen facility to which the cleanway is applied to have the basic movement path. Accordingly, the design and construction unit (111) may set a cleanway having any one of the first to fourth types of movement paths, and design and construct a shared kitchen facility (30) to which the set cleanway is applied.

[0222] At this time, when setting up a clean way as one of the 4th type of movement paths, the arrangement locations of each of the changing room, sanitary room, pre-processing room, and outer packaging room within the shared space can be variously set and changed by the manager managing the device (10'). In addition, production rooms 1 to 8 illustrated in FIG. 4i may mean, for example, multiple individual clean zones (i.e., individual clean zones 1 to 8).

[0223] In addition, the design and construction department (111) may, when constructing a shared kitchen facility (30), additional auxiliary facilities may be provided in the general area, and the auxiliary facilities may be designated (prepared) as a common shared space that can be jointly used by multiple tenants. Here, the auxiliary facilities may include at least one of an office, a general warehouse, a cold storage warehouse, and a refrigerator warehouse, but is not limited thereto, and facilities with various functions (purposes, types) that can be jointly used by multiple tenants may be applied to the auxiliary facilities.

[0224] At this time, the design and construction department (111) can establish at least one office in the general area, and can also establish at least one type of auxiliary facility in the general area. That is, when constructing a shared kitchen facility (30), the design and construction department (111) can incorporate the concept of a shared office into the shared kitchen, and establish at least one auxiliary facility, such as an office, that can be jointly used by multiple tenants within the general area.

[0225] According to the above, the design and construction department (111) can technically apply the concept of dividing into clean areas and general areas, which are HACCP space requirements, to a shared kitchen, and design, construct, and provide a shared kitchen facility (30, HACCP shared kitchen facility) that applies a changing room, a sanitary room, a pre-processing room, a production room, and an inner packaging room and an outer packaging room to the shared kitchen.

[0226] At this time, the design and construction department (111) may divide the changing room, the hygiene pre-room, the pre-processing room, and the outer packaging room into general areas and provide them, and divide the production room and the inner packaging room into clean areas and provide them. In addition, the design and construction department (111) may designate the changing room, the hygiene pre-room, the pre-processing room, and the outer packaging room, which are general areas, as shared spaces (especially, common shared spaces) that can be jointly used by multiple tenants, and may designate the production room and the inner packaging room, which are clean areas, as individual spaces for each tenant within the shared space. However, it is not limited to this, and the clean area may be designated as an individual space that can be individually used by each tenant's production room, or may be designated as a common shared space that can be jointly used by multiple tenants in the production room, and an explanation of this will be provided in more detail later.

[0227] At this time, when constructing a shared kitchen facility (30, HACCP shared kitchen facility), the design and construction department (111) can allocate a separate individual production room (i.e., an individual clean zone) within the clean zone to each tenant in order to effectively prevent cross-contamination, which is a key issue in HACCP, and for this purpose, by installing (setting up) a clean way from the first boundary line to the second boundary line as described above, the clean way can be used to separate individual clean zones (multiple individual production rooms) within the shared space for each tenant, thereby preventing cross-contamination.

[0228] That is, the design and construction unit (111) can construct a shared kitchen facility (30, HACCP shared kitchen facility) having a structure that can prevent cross-contamination between foods required by HACCP and cross-contamination between general areas and clean areas by installing (setting up) a clean way, which is set as an area of ​​a movement path connecting the first boundary line to the second boundary line, within the clean area, thereby enabling the arrangement of individual production rooms (individual clean areas) for each company within the clean area, and through this, can construct and provide a shared kitchen facility (30, HACCP shared kitchen facility) that satisfies the HACCP facility regulations (i.e., satisfies the regulations of HACCP certification).

[0229] The present invention can design, construct, and provide a shared kitchen facility (30), which is a HACCP shared kitchen that applies a clean way, through a design and construction unit (111). At this time, the design and construction unit (111) can arrange (install) the clean way to be located within the clean zone, and as mentioned above, by setting the clean way as a point connecting the first boundary line to the second boundary line, each of a plurality of tenants (i.e., each individual tenant) entering the shared kitchen facility (30) can independently use an individual production room (individual production room within an individual clean zone) separately assigned to them within the clean zone without interference (influence) with each other, thereby effectively preventing (blocking) cross-contamination between foods.

[0230] In addition, when constructing a shared kitchen facility (30), the design and construction unit (111) may ensure that the production room and the inner packing room for each individual tenant (i.e., the individual production room and the inner packing room individually allocated to each of the multiple tenants) exist in a shared space corresponding to the clean zone, but in order to completely prevent cross-contamination between the foods manufactured by each tenant, each of the multiple individual clean zones (i.e., 13 individual clean zones, for example) in which each individual production room and each individual inner packing room is provided may be partitioned (separated) into a sealed space without any gaps between each other so that the space between the multiple individual clean zones is thoroughly blocked. However, the present invention is not limited thereto, and as mentioned above, each individual clean zone may be partitioned and provided in a form that allows the sharing of air conditioning facilities between the multiple individual clean zones while allowing the separate use of the production room by each tenant. The design and construction unit (111) may divide (separate) the clean zone into a plurality of individual clean zones.

[0231] The design and construction department (111) can design and construct and provide a new type of shared kitchen facility (30, HACCP shared kitchen facility) that applies the concept of dividing clean areas and general areas applied to HACCP to the concept of existing general shared kitchens, and at the same time applies a changing room, a hygiene room, a pre-processing room, a production room, and an inner packaging room and an outer packaging room to the shared kitchen.

[0232] While existing shared kitchens (general shared kitchens) simply share one space among multiple businesses, and thus have the problem of cross-contamination between different types of food, the design and construction unit (111) of the present invention can design / build and provide a shared kitchen facility (30, HACCP shared kitchen facility) having a structure in which only the 'changing room, hygiene room, pre-processing room, and outer packaging room' are designated as shared spaces (particularly, common shared spaces)' by applying the HACCP principle, and the 'production room and inner packaging room' are designated as separate spaces within the shared space. In other words, the design and construction unit (111) may provide a changing room, a hygiene room, a pre-treatment room, and an outer packaging room, which belong to the general area, in the first space, which is a part of the shared space, which is the entire space of the shared kitchen facility (30), and may provide a production room and an inner packaging room, which belong to the clean area, in the second space, which is a part of the remaining spaces excluding the first space, among the shared space, which is the entire space of the shared kitchen facility (30). At this time, when providing the production room and the inner packaging room, the design and construction unit (111) may provide an individual production room and an individual packaging room, which are individually allocated to each tenant company.

[0233] The shared kitchen facility (30, HACCP shared kitchen facility) constructed by the design and construction department (111) is constructed by applying the HACCP principle to designate only the 'changing room, hygiene room, pre-processing room, and outer packaging room' as shared spaces (joint shared spaces), and designating the 'production room and inner packaging room' as separate spaces within the shared space. In particular, the production room (particularly, multiple individual clean areas arranged to have multiple individual production rooms and multiple individual inner packaging rooms) is technically arranged within the shared space (i.e., arranged based on the setting of the clean way), thereby solving the contradiction of sharing of multiple foods (i.e., manufacturing / sharing of multiple foods by multiple companies in a single shared kitchen space) and cross-contamination (i.e., a problem that cannot coexist).

[0234] In particular, the design and construction unit (111) may have individual production rooms (i.e., multiple individual clean zones) exist in a shared space within the clean zone (shared space corresponding to the clean zone), but in order to completely block cross-contamination between foods manufactured by each tenant, each of the multiple individual clean zones (i.e., 13 individual clean zones, for example) may be thoroughly separated (compartmented) into a sealed space without any gaps between them, or may be separated (compartmented) in a way that allows for the sharing of air conditioning facilities without completely sealing them, while allowing separate use of the production rooms by each tenant.

[0235] The design and construction department (111) designs, constructs and provides such shared kitchen facilities (30, HACCP shared kitchen facilities), thereby designing and providing a HACCP shared kitchen for food manufacturing with a novel structure, providing a cross-contamination prevention movement path by introducing a cleanway system in the clean area of ​​the shared kitchen to which HACCP has been applied, and providing a shared kitchen facility (30) having a design structure of an individual production room (individual clean area) to which a cleanway system has been applied within the clean area of ​​the HACCP shared kitchen.

[0236] In addition, in the above-described example, the design and construction unit (111) is exemplified as designing and constructing and providing a shared kitchen facility (30, HACCP shared kitchen facility) having a clean area where a clean way is installed, as shown in the lower drawings of FIGS. 4c and 4e and FIGS. 4f to 4i, but this is only one example to help understanding of the present invention and is not limited thereto, and a shared kitchen facility (30) having a clean area where a clean way is not installed may be designed, constructed and provided.

[0237] Specifically, the design and construction unit (111) may design and construct a shared kitchen facility (30) by applying the following three types of methods as a method for applying HACCP to a shared kitchen. That is, the design and construction unit (111) may design and construct a shared kitchen facility (30) to have the following three types of structures according to various embodiments.

[0238] <The first way to apply HACCP to shared kitchens>

[0239] For example, the design and construction department (111) can design and construct the shared kitchen facility (30) so that, when constructing the shared kitchen facility (30), the changing room, the hygiene room, the pre-processing room, and the outer packaging room are designated (prepared, set up) as common shared spaces as mentioned above so that the tenants can use them jointly, and the clean area is divided into multiple individual clean areas, but each individual clean area is designated as an individual space that multiple tenants can individually use, and further, a clean way is installed within the clean area so that the tenants can use the production room separately for each company (i.e., each tenant uses an individual production room) (for example, the first type of structure). By constructing the shared kitchen facility (30) with the first type of structure in this way, the design and construction department (111) can more effectively and completely block cross-contamination. At this time, the design and construction unit (111) may provide each of the multiple individual clean areas separated (provided) within the clean area in a sealed state, or may provide them in a completely unsealed state so that air conditioning facilities can be shared.

[0240] When constructing a shared kitchen facility (30) with the first type of structure, the design and construction department (111) can install a cleanway within the shared space to prevent cross-contamination between individual companies and to separate the production rooms of each company within the clean area (common clean area). If there is no cleanway, as in the shared kitchen facility with the third type of structure, one has no choice but to enter and exit one's own production room through the production room of another company, which may result in the possibility of cross-contamination. Therefore, the design and construction department (111) can preferably construct a shared kitchen facility (30) with a cleanway installed when constructing the shared kitchen facility (30). A shared kitchen facility (30) having a first type of structure constructed through the first method capable of applying HACCP to a shared kitchen facility satisfies the facility standards for HACCP certification (i.e., the facility standards that the HACCP facility area must be divided into a general area and a clean area, and must be divided into a changing room, a hygiene room, a pre-processing room, a production room, and an inner packaging room and an outer packaging room), and thus is a shared kitchen facility to which the facility standards for HACCP certification are applied. In particular, it may be a shared kitchen facility having a structure in which cross-contamination can be prevented by installing a clean way in the clean area within the shared kitchen facility.

[0241] <Second Way to Apply HACCP to Shared Kitchens>

[0242] As another example, the design and construction unit (111) may, when constructing a shared kitchen facility (30), provide a clean area as a single space without dividing it into multiple individual clean areas, and allow multiple tenants to jointly use a production room and an inner packaging room within the clean area provided as a single space and manufacture food. That is, the design and construction unit (111) may design and construct a shared kitchen facility (30) so that it has a structure (for example, a second type of structure) in which the clean area is provided as a single space and multiple tenants can jointly use a production room and an inner packaging room within a single space of the clean area and manufacture food. In this case, a shared kitchen facility (30) having a second type of structure may be provided to have, for example, a structure as illustrated in FIG. 4b, and this may be a shared kitchen facility in which a clean way is not installed. When the design and construction department (111) constructs a shared kitchen facility (30) as a second type of structure, the clean area provided as a single space can be designated as a common shared space that can be used jointly by multiple tenants.

[0243] The design and construction unit (111) constructs a shared kitchen facility (30) with a second type of structure as illustrated in FIG. 4b (i.e., for example, to apply HACCP to a shared kitchen without a cleanway), for example, by dividing a changing room, a hygiene room, a pre-processing room, a production room (a production room as a clean area), and an outer packaging room into one shared space, and in this production room (a clean area) provided as one space, all tenants can enter without dividing the space by company, so that the tenants can jointly share the facility and use it to manufacture food.

[0244] That is, when constructing a shared kitchen facility (30) with the second type of structure, the design and construction unit (111) divides (compartments) the shared space into a general area and a clean area, and divides (compartments) a changing room, a hygiene room, a pre-processing room, and an outer packaging room within the general area, and in the case of the clean area, it can be constructed as a single space, and a production room and an inner packaging room can be constructed within the clean area. Accordingly, multiple tenants can jointly manufacture food within the clean area (one production room) constructed as a single space. In the shared kitchen facility (30) constructed with the second type of structure, since the production room, which is the clean area, is constructed as only one space, the structure can be such that multiple tenants can jointly manufacture food using the same kitchen equipment without separation / compartment by each tenant within the same space (i.e., one production room).

[0245] In other words, in a shared kitchen facility (30) constructed with a second type of structure, a changing room, a hygiene room, a pre-processing room, a production room (clean area), and an external packaging room may be each separated (compartmented) within the shared space of the shared kitchen facility (30), and in this case, all spaces partitioned within the shared space, including the production room, may be provided in a form that can be jointly used by multiple tenants.

[0246] The shared kitchen facility (30) constructed with this second type of structure, as compared to the shared kitchen facility (30) constructed with the first type of structure described above, does not have a clean way within the clean area and does not have multiple individual clean areas, so that each tenant company uses the facility jointly in the production room without distinction of company and manufactures food. Therefore, there may be some possibility of cross-contamination compared to the shared kitchen facility (30) constructed with the first type of structure. However, the shared kitchen facility (30) constructed with this second type of structure may also be a shared kitchen facility designed with a structure that can receive HACCP (HACCP certification) like the shared kitchen facility (30) constructed with the first type of structure. The shared kitchen facility (30) having the second type of structure constructed through the second method capable of applying HACCP to a shared kitchen facility is a shared kitchen facility in which there is a possibility of cross-contamination because a clean way is not installed in the clean area within the shared kitchen facility, but it can be a shared kitchen facility to which the facility standards for HACCP certification are applied because it satisfies the facility standards for HACCP certification.

[0247] At this time, the design and construction department (111) may, when constructing a shared kitchen facility (30) with a second type of structure, apply various methods to enable the use of the clean zone (production room provided as a single space), such as, for example, using a mark on the floor to define (distinguish) the zone for each business by painting, or using the clean zone by dividing the usage time (i.e., the usage time of one production room and inner packaging room within the clean zone) for each business, or using some businesses belonging to the same or similar type of food group among multiple businesses by clustering (locating) them in one space (clean zone) for use.

[0248] A Third Way to Apply HACCP to Shared Kitchens

[0249] As another example, when constructing a shared kitchen facility (30), the design and construction unit (111) may divide (partition) the clean area into multiple individual clean areas without installing a clean way so that multiple tenants can use the production room and the inner packaging room separately within the clean area for each tenant. That is, the design and construction unit (111) may design and construct the shared kitchen facility (30) so that it has a structure (for example, a third type of structure) in which one clean area is divided into multiple individual clean areas without installing a clean way. A shared kitchen facility (30) having this third type of structure may be a shared kitchen facility without a clean way installed.

[0250] In a shared kitchen facility (30) having a third type of structure, since the clean area is divided into multiple individual clean areas, multiple tenants can use their own production rooms separately.

[0251] In a shared kitchen facility (30) having a third type of structure, unlike a shared kitchen facility (30) having a first type of structure, since a clean way is not installed within the clean area, when each of a plurality of tenant businesses using the clean area (individual production room within the clean area) wants to use an individual production room within the individual clean area assigned to them due to the non-installation of a clean way, they can move directly between the individual clean area assigned to them and the general area without going through another individual clean area, or they can move through the individual clean area assigned to them and the general area by going through at least one other individual clean area.

[0252] In the shared kitchen facility (30) constructed with this third type of structure, as compared to the shared kitchen facility (30) constructed with the first type of structure described above, since there is no cleanway, when each tenant wants to enter and exit the individual clean area (individual production room) assigned to him / her, he / she may pass through the production room of another tenant (i.e., another individual clean area assigned to another tenant) to get to his / her individual clean area, and thus, there may be some possibility of cross-contamination compared to the shared kitchen facility (30) constructed with the first type of structure. However, the shared kitchen facility (30) constructed with this third type of structure may also be a shared kitchen facility designed with a structure that can receive HACCP (HACCP certification) like the shared kitchen facility (30) constructed with the first type of structure. A shared kitchen facility (30) having a third type of structure built through the third method capable of applying HACCP to a shared kitchen may be a shared kitchen facility where there is a possibility of cross-contamination because a cleanway is not installed in the clean area within the shared kitchen facility, but may be a shared kitchen facility to which the facility standards for HACCP certification are applied because it satisfies the facility standards for HACCP certification.

[0253] FIG. 4e illustrates an example of a case where a clean area is divided into multiple individual clean areas without installing a clean way, and an example of a case where a clean area is divided into multiple individual clean areas with a clean way installed. That is, the upper drawing in FIG. 4e is a drawing schematically showing the structure of a shared kitchen facility (30) constructed with a third type of structure, and the lower drawing in FIG. 4e is a drawing schematically showing the structure of a shared kitchen facility (30) constructed with a first type of structure.

[0254] Referring to the upper drawing of FIG. 4e, in the shared kitchen facility (30) constructed with the third type of structure, i) for example, when a tenant company assigned to individual clean zone 3 (for example, a third tenant company among multiple tenant companies) needs to move a specific item in the pre-treatment room to its production room (i.e., individual clean zone 3), the movement is possible only through (or via) individual clean zone 2, which is the production room of another company (for example, individual clean zone 2, which is the production room assigned to the second tenant company), and ii) for another example, when a user of the third tenant company wants to move from the hygiene pre-treatment room to individual clean zone 3, the movement is at least as follows: 'individual clean zone 11 → individual clean zone 12 → individual clean zone 8', or 'individual clean zone 11 → individual clean zone 7 → individual clean zone 8', or 'individual clean zone 6, individual clean zone 7 → individual clean zone 8', etc. The structure was such that movement was only possible by passing through three separate cleaning zones. Thus, in the shared kitchen facility (30) constructed with the third type of structure, each tenant company, wishing to use its own production room, could only move by passing through another production room.

[0255] On the other hand, referring to the lower drawing of FIG. 4e, in the shared kitchen facility (30) constructed with the first type of structure, since a cleanway is installed within the shared space (particularly, the clean zone), when each tenant company wants to use its own production room, it can directly enter and exit its own production room without going through the production room assigned to another company (i.e., another individual clean zone). In this way, the shared kitchen facility (30) constructed with the first type of structure, since the cleanway is installed, can enable each tenant company to use a separate production room (individual production room) for each leaf type without causing cross-contamination or affecting the production rooms of other companies through the cleanway.

[0256] In the present invention, when designing and constructing a shared kitchen facility (30), it may be more preferable to construct it to have a first type structure, but the present invention is not limited thereto, and the shared kitchen facility (30) may be designed and constructed to have any one type of structure from the first type structure to the third type structure.

[0257] The present invention, unlike conventional shared kitchens, can design, construct and provide a shared kitchen facility (30) with a novel structure that allows each business to have an individual clean area while meeting HACCP certification requirements (while meeting HACCP facility regulations) and effectively prevent cross-contamination.

[0258] The service provider (120) can provide multiple services related to HACCP certification, including HACCP after-sales service, to a tenant (20') among multiple businesses that have paid rent and opened a store in a shared kitchen facility (30). A business that wishes to rent / open a store in a shared kitchen facility (30) among multiple businesses can do so after paying the rent set in advance to the device (10'). The service provider (120) can provide multiple services to a tenant (20') that has opened a store in a shared kitchen facility (30), and the multiple services can include HACCP after-sales service, agency work service, etc., as mentioned above.

[0259] If the tenant company (20') has received HACCP certification and is subject to HACCP post-management, the service provider (120) can transmit and receive data with the company terminal (1') possessed by the company user (1) belonging to the tenant company (20') and provide the HACCP post-management screen to the company terminal (1'). The service provider (120) can include an identification unit (121) and a control unit (122).

[0260] The identification unit (121) can identify one of the management menus (m) selected by the business user (1) among the multiple management menus in the HACCP post-management screen as a selection menu. The control unit (122) can control a screen for performing a function corresponding to the identified selection menu to be displayed on the screen of the business terminal (1') in response to the identification in the identification unit (121).

[0261] The multiple management menus (m) may include, as mentioned above, a common management menu that allows for the management of workplaces, settings, and users; a record log management menu that allows for the management of forms, approval lines, and notification cycles related to managed record logs; and a HACCP log inquiry menu that allows for the inquiry of managed logs. In addition, the multiple management menus (m) may be menus that allow for the automatic recording, management, and monitoring of inspection records for multiple inspection types that meet the screening criteria, which are required documents for HACCP certification, to ensure the maintenance of HACCP certification.

[0262] The identification unit (121) may have the same configuration as the above-described identification unit (11), and the control unit (122) may have the same configuration as the above-described control unit (12). Therefore, any duplicate description will be omitted below.

[0263] Accordingly, the tenant (20') pays the pre-set rent (monthly management fee as a predetermined rent) for the device (10') and then enters the shared kitchen facility (30), thereby being able to operate a food manufacturing business that has applied HACCP certification by paying only the predetermined amount (monthly management fee as a rent), and can perform delivery and distribution to the food manufacturing business that has received HACCP certification from the shared kitchen facility (30).

[0264] The pre-built shared kitchen facility (30) considered in this device (10') is a HACCP shared kitchen facility designed and built by the design and construction department (111), and may mean a facility (building) designed and built to meet the regulations (conditions) of HACCP certification by taking into account the movement path of goods and the movement path of workers.

[0265] Fig. 5b is a schematic drawing showing an example of a design drawing of a shared kitchen facility (30) considered in the present device (10'). Fig. 5c is a schematic drawing showing an example of a detailed design drawing of a shared kitchen facility (30) considered in the present device (10'). Fig. 5d is a drawing schematically showing the movement path of goods and the movement path of workers on the design drawing of a shared kitchen facility (30) considered in the present device (10'). In addition, Figs. 5e and 5f are drawings showing on-site photos (photos of an actually constructed shared kitchen facility) of a shared kitchen facility (30) considered in the present device (10').

[0266] The design and construction department (111) may design and construct and provide a shared kitchen facility (30) having a structure as illustrated in FIGS. 4c to 4e, as an example, or may design and construct and provide a shared kitchen facility (30) having a structure as illustrated in FIGS. 5b to 5d, as another example.

[0267] Referring to these drawings 5 ​​(in particular, referring to drawings 5c and 5d), as another example, the shared kitchen facility (30) considered in the present device (10') (i.e., the pre-built shared kitchen facility provided by the present device (10')) may be divided into a plurality of areas. In this case, some areas among the divided multiple areas of the shared kitchen facility (30) may be rentable areas, and the remaining areas excluding some areas among the divided multiple areas (some areas corresponding to rentable areas) may be shared areas.

[0268] Here, the shared area may refer to an area (space) shared and jointly used by multiple tenants in the shared kitchen facility (30). The shared area may include a changing room, a buffer room, a hygiene room, a warehouse (raw material storage warehouse), a preprocessing room (dry preprocessing room, wet preprocessing room), and an external packaging room. Furthermore, the shared area may further include an office and a conference room.

[0269] The leasable area may refer to an area (space) within the entire space of the shared kitchen facility (30) that is leased to businesses, i.e., an area (space) where businesses can open a store. The leasable area may include, for example, an inner packing room and a production room. This leasable area (i.e., a leasable area including an inner packing room and a production room) may be designated as a clean area (clean area) and may be individually allocated (granted) to each tenant within the entire space (shared space) of the shared kitchen facility (30).

[0270] Among the multiple areas partitioned within the shared kitchen facility (30), some areas, for example, 19 areas, may be rentable areas. Based on the drawing of FIG. 5c, among the multiple areas partitioned within the shared kitchen facility (30), 19 areas corresponding to ', ... ', for example, may be rentable areas. In other words, since the 19 areas are rentable, up to 19 businesses can open stores within the shared kitchen facility (30). That is, the maximum number of businesses that can open stores per shared kitchen facility (30) may be 19. Leases may be made for each of the 19 areas among the multiple areas partitioned within the shared kitchen facility (30). The shared kitchen management department (110) may lease each of the 19 rentable areas to businesses. In the present invention, the number of rentable areas, the number of individual clean areas divided within a clean area, etc. can be set and changed to various values ​​by the manager managing the device (10).

[0271] Each of the 19 areas (i.e., rentable areas) described above within the shared kitchen facility (30) can be provided as a clean area (clean area) as a cooking space where food can be prepared, and each of the 19 areas can be provided as a completely sealed space or a completely unsealed space so that each tenant can use it individually. Offices, conference rooms, changing rooms, etc. within the shared kitchen facility (30) can be used as a space (common shared space) that tenants can share and use without distinction between tenants, and can be provided as a general area.

[0272] HACCP certification is administered by the Korea Food Safety Management Certification Institute (KFDA, Ministry of Food and Drug Safety). Generally, to receive HACCP certification, a company must design its facilities in compliance with HACCP guidelines, conduct construction and other related activities in compliance with HACCP guidelines, and establish manufacturing facilities that comply with the MFDS's guidelines (e.g., dry pre-treatment rooms, wet pre-treatment rooms, buffer rooms, etc.).

[0273] However, the reality is that establishing an environment suitable for HACCP certification typically requires significant investment, typically around 100-200 million won, in rental, construction, and equipment installation. This can be a significant burden for small businesses in the food manufacturing industry, particularly when starting a business or seeking HACCP certification.

[0274] In order to solve this problem, the present device (10') can provide a shared kitchen facility (30) designed and constructed to comply with HACCP certification (i.e., to meet the regulations of HACCP certification). This shared kitchen facility (30) may be a facility constructed to have a manufacturing facility (e.g., a dry pre-treatment room, a wet pre-treatment room, a buffer room, etc.) in accordance with the manual presented by the Ministry of Food and Drug Safety, as the route is designed in accordance with the HACCP route design regulations and construction / construction is carried out in accordance with the HACCP regulations based on this. In particular, it may be more preferable that the shared kitchen facility (30) considered in the present invention is a shared kitchen facility designed to have the structure described with reference to the above-described FIGS. 4c to 4e.

[0275] Shared kitchens have been legally permitted since December 31, 2021. Accordingly, this system (100') and this device (10') are the first shared kitchens specifically designed for HACCP certification, and can provide rental / sale services to multiple businesses by establishing a shared kitchen facility (30). This shared kitchen facility (30) has the effect of encouraging startups for multiple businesses (food manufacturers).

[0276] In addition, as mentioned above, whereas in the past, it cost about 100 to 200 million won to prepare an environment for obtaining HACCP certification (performing rental, construction, facility installation, etc.), this system (100') and this device (10') provide a shared kitchen facility (30), thereby enabling a tenant (20') to start a business by opening a store in the shared kitchen facility (30) by paying an amount ranging from about 2 million won to 3 million won as monthly rent. With this shared kitchen facility (30), this device (10') can provide sales channel establishment for starting a business and startup consulting together.

[0277] The shared kitchen facility (30) may be referred to as a HACCP factory, a HACCP shared kitchen, etc. The present device (10') can help businesses obtain HACCP certification more easily, instead of the complex and strict HACCP certification process that previously required enormous costs, manpower, and time. The present device (10') can provide an environment in which businesses (20') can focus solely on food manufacturing without having to worry about the procedures for obtaining HACCP certification by providing the shared kitchen facility (30).

[0278] Referring to Fig. 5f, as the types of mandatory HACCP certification are increasing, distribution and sales are becoming impossible without HACCP. Accordingly, in order to reduce the burden of costs for small businesses to build HACCP factories and provide HACCP consulting services for food manufacturing, the present device (10') can open a HACCP shared kitchen (i.e., a pre-built shared kitchen facility (30)) and sell and lease it to multiple businesses (small businesses, food manufacturers, etc.) so that production and management are possible. A business wishing to open a store (a business (20')) can open a store in the shared kitchen facility (30) after paying a preset rent to the present device (10'). At this time, the cost of the rent paid by the business may be a cost (amount) that includes both the HACCP certification execution cost (the cost of applying for HACCP on behalf of the business) and the HACCP post-management cost (i.e., the cost of providing a HACCP post-management service) provided by the present device (10'). Accordingly, a business wishing to open a store can manage all tasks related to HACCP certification by simply paying a certain amount of rent to this device (10'), and can also start a business (by supplying and distributing as a food manufacturing business that has received HACCP certification).

[0279] Referring to FIG. 5g, the service provider (120) of the device (10') can provide multiple services, including food manufacturing business license, HACCP certification, inspection and calibration, HACCP education, HACCP facility, and HACCP post-management automation program, in one stop free of charge to a tenant business (20') that has paid rent and opened a store in a shared kitchen facility (30) by paying a prescribed monthly rent (approximately 2 million won or more and 3 million won or less).

[0280] In general, when a general business wants to obtain HACCP certification on its own, the HACCP consulting cost, HACCP construction cost, sanitary facility installation cost, after-sales management cost, and monthly rental cost are about 10 million won, 70 million won, 10 million won, 6 million won per year, 20 million won deposit, and 1.5 million won monthly rent, which incurs a large amount of money. In contrast, this device (10') can provide HACCP consulting cost, HACCP construction cost, sanitary facility installation cost, and after-sales management cost free of charge by having the business pay a certain monthly rental fee for the rentable areas (19 areas) within the shared kitchen facility (30).

[0281] This device (10') can provide HACCP certification service, HACCP support service, HACCP management service, free shared use service, and HACCP management personnel recruitment service to tenant businesses (20') by providing rental of shared kitchen facilities (30). Here, the HACCP certification service may refer to services related to agency licensing for food manufacturing, HACCP certification, regular HACCP training, and HACCP aftercare. The HACCP support service may refer to services related to legal response support such as administrative dispositions, HACCP regulation facility, and HACCP hygiene equipment support. The HACCP management service may refer to a service that provides the above-mentioned HACCP aftercare automation program. The free shared use service may refer to a service that allows free use of jointly used offices, warehouses, freezers / refrigerators, refrigerated trucks, etc. The HACCP management personnel recruitment service may provide the effect of reducing the labor cost of one employee by supporting the presence of HACCP management personnel.

[0282] Referring to FIG. 5h, the method of sale and rental for the existing shared kitchen facility (30) may be as illustrated in FIG. 5h. That is, the shared kitchen management department (110) may manage the sale / rental of the shared kitchen facility (30) according to the contents illustrated in FIG. 5h. As a specific example, the shared kitchen management department (110) may sell / rent to a company engaged in the food manufacturing business, and may sell / rent to a company corresponding to a total actual usable area of ​​40 pyeong or more based on the HACCP standard.

[0283] The shared kitchen facility (30) may be constructed to include a changing room, a hygiene room, a pre-processing room, an external packaging room, a warehouse, etc. in accordance with the HACCP regulations, and these may be common use areas (i.e., shared areas). Within the shared kitchen facility (30), the pre-processing room may be designed / constructed to have a size (scale) corresponding to approximately 30 pyeong, the external packaging room to approximately 30 pyeong, the warehouse to approximately 100 pyeong, and the office to approximately 20 pyeong.

[0284] A production room within a shared kitchen facility (30) may refer to a facility provided in a rentable area. When leasing a production room (i.e., when leasing 19 rentable areas to a business), the shared kitchen management department (110) may provide a basic 10 pyeong (approximately 33.5 sq ft) production room as one room if the business that wishes to open (rent) the space desires an individual (closed) production room. In addition, the shared kitchen management department (110) may provide a basic 12 pyeong (approximately 13.5 sq ft) sectioned production room if the business that wishes to open (rent) the space desires to open / rent a shared (open) production room. In addition, in addition to the aforementioned individual production rooms and shared production rooms, if the business that wishes to open the space desires to allocate additional pyeong, the shared kitchen management department (110) may receive an amount equivalent to 200,000 won per additional pyeong from the business that wishes to open the space and then rent out an area corresponding to the additional pyeong.

[0285] The rental price for each of the 19 areas (rentable areas) may vary depending on the square footage of the area being rented. Specifically, each of the 19 areas is not offered in the same square footage. Rather, each area can be divided into various sizes, such as 12 pyeong (33.5 sq ft), 13 pyeong (43.5 sq ft), 9 pyeong (33.5 sq ft), and 16 pyeong (45.5 sq ft). The rental price may vary depending on the size of the parcel.

[0286] In addition, the shared kitchen management department (110) may request payment of other management fees from the tenant (20'). In this case, the shared kitchen management department (110) may provide the walk-in cold storage facility after receiving payment of KRW 100,000 per pallet per month from the tenant (20') if the tenant needs to use the cold storage facility. In addition, the shared kitchen management department (110) may require the tenant (20') to separately charge individual electricity and water bills based on usage.

[0287] Referring to Fig. 5i, the Food Sanitation Act has been revised and implemented since December 31, 2021, allowing multiple businesses to share kitchens. Accordingly, the present device (10') and the present system (100') provide a shared kitchen facility (30), which is a HACCP-applied shared kitchen, thereby helping new entrepreneurs or small businesses (small businesses) to operate a food manufacturing business that has applied HACCP certification with only a monthly management fee (monthly rent). While general shared kitchens only allowed for food manufacturing, the shared kitchen facility (30) provided by the present device (10') and the present system (100') allows food manufacturing businesses that have received HACCP certification to supply and distribute.

[0288] The monthly rent (monthly management fee) paid by a tenant (20') to enter a shared kitchen facility (30) can be set to, for example, KRW 2 million per month for one year and KRW 1.8 million per month for two years or more, and the amount can be set and changed in various ways by the manager managing this device (10').

[0289] The service provider (120) can provide a HACCP certification application agency service to a tenant company (20') located in a shared kitchen facility (30). At this time, according to the provision of the HACCP certification agency service, assuming 10 cases per month, 120 cases per year, and about 15 million won per case, revenue equivalent to about 1.8 billion won per year can be generated. In addition, the service provider (120) can provide a HACCP post-management service through this app (i.e., a HACCP post-management automation program). According to the provision of the HACCP post-management service, the number of HACCP certified companies nationwide is about 30,000, which is equivalent to 3% of the nation.

[0290] With the goal of establishing 900 businesses, assuming a monthly establishment cost of 1 million won, a total of 900 million won per month and 10.8 billion won per year can be generated in revenue. In addition, the service provider (120) can provide a Haesup shared kitchen operation service through the shared kitchen facility (30). In this case, according to the provision of the Haesup shared kitchen operation service, for example, about 40 businesses can enter, and assuming 2 million won per month per business, a monthly revenue of 80 million won can be expected, which ultimately can generate revenue equivalent to 960 million won per year.

[0291] Figure 5a is a diagram illustrating the procedure sequence for HACCP authentication. The service provider (120) can provide, for example, 10 services illustrated in Figure 5a as multiple services related to HACCP authentication to requesters requesting HACCP authentication from a store (20') or the main device (10'), and a detailed description thereof will be omitted.

[0292] This device (10') can perform HACCP construction or HACCP certification for a requesting company requesting HACCP certification or a tenant company (20') located in a shared kitchen facility (30), and can assist in the operation and management of HACCP certification.

[0293] In addition, a company that has received HACCP certification once must be re-certified every three years to maintain its HACCP certification. Accordingly, this device (10, 10') can process and perform various tasks related to HACCP certification (re-certification) on behalf of the company, from on-site management to document management, to facilitate and streamline HACCP re-certification.

[0294] Meanwhile, let's say that a business (20') is located in the first area (particularly, the first area, which is one of the 19 areas that can be occupied) among the multiple areas divided within the shared kitchen facility (30).

[0295] At this time, when a business user (1) requests provision of CCTV images through a business terminal (1'), the control unit (12) may, in response, provide at least some of the images acquired from multiple CCTVs installed in the first area where the business (20') to which the business user (1) belongs is located so that they may be displayed on the screen of the business terminal (1'). Based on some of the images provided from the control unit (12), the business user (1) may perform status monitoring of the space corresponding to the first area where his / her business (the business (20')) is located (i.e., the space where the production process of the product produced by the business is performed). Here, the space of the first area where the business (20') is located will be referred to as a work site for the convenience of explanation below.

[0296] A plurality of CCTVs that capture images within a workplace may be included, and a control unit (12) may control the operations of the plurality of CCTVs installed within the workplace. When there is a second CCTV among the plurality of CCTVs that captures a second image having an overlapping area that at least partially overlaps with a first image of a first CCTV, and when acquisition of the first image is impossible, the control unit (12) may control the image acquisition angle of the second CCTV differently to receive a substitute image of the first image from the second CCTV. Here, a situation in which acquisition of the first image is impossible may mean, for example, a case in which the first CCTV is broken or the like and the viewing device (10') cannot acquire the first image.

[0297] In this way, when it is difficult to acquire an image through the first CCTV, the control unit (12) can receive a substitute image of the first image from the second CCTV by controlling the angle (image acquisition angle) of the second CCTV differently. At this time, when controlling the image acquisition angle of the second CCTV, the control unit (12) can control the angle (image acquisition angle) of the second CCTV in a direction in which the size of the overlapping area between the first image and the second image becomes larger based on the size of the overlapping area between the first image and the second image before controlling the angle of the second CCTV (i.e., based on the size of the overlapping area before controlling the angle of the second CCTV). Accordingly, after the control (change control) of the image acquisition angle of the second CCTV is performed, the size of the overlapping area within the angle-changed image (angle-changed second image) acquired through the second CCTV, i.e., the size of the overlapping area with the first image, may be larger than the size of the overlapping area within the second image before the control (change control) of the image acquisition angle of the second CCTV is performed.

[0298] The control unit (12) can receive an angle-changed image (particularly, an angle-changed second image) acquired from a second CCTV in which the image acquisition angle is controlled (changed) as a substitute image for the first image and provide it to the company terminal (1').

[0299] This device (10') can control the angle of a CCTV (i.e., a second CCTV) that captures an overlapping area that overlaps at least partly with the image (first image) even in a situation where the first image of the first CCTV requested by the business user (1) cannot be provided to the business terminal (1'), thereby causing the CCTV (i.e., the second CCTV) controlled to change the image acquisition angle to acquire a substitute image for the first image and provide it to the business user (1). That is, even in a situation where the first image of the first CCTV cannot be provided to the business user (1), the device (10') can control the image acquisition angle of the second CCTV positioned adjacent to the first CCTV differently to provide an image similar to the first image (alternative image) to the business user (1), thereby increasing the satisfaction of the image provision service for the business user (1).

[0300] In addition, when there are multiple overlapping CCTVs that capture images having overlapping areas that overlap at least partially with the first image among multiple CCTVs, the control unit (12) can selectively control the angles of at least some of the CCTVs among the multiple overlapping CCTVs to obtain a substitute image of the first image. At this time, when the number of combination cases of at least some of the CCTVs that can be selectively controlled among the multiple overlapping CCTVs to obtain a substitute image is multiple, the control unit (12) can select at least some of the CCTVs corresponding to a combination that minimizes the number of controlled CCTVs and control the angles.

[0301] That is, when there are multiple overlapping CCTVs that capture images having overlapping areas that overlap at least partially with the first image among multiple CCTVs, the control unit (12) can control the image acquisition angles of at least some of the overlapping CCTVs corresponding to a combination that minimizes the number of controlled CCTVs among the multiple overlapping CCTVs in order to receive a replacement image of the first image.

[0302] For example, among a plurality of CCTVs, let us assume that there are three CCTVs (i.e., second to fourth CCTVs) that acquire images so that at least a portion of a first image acquired through the first CCTV overlaps. Here, let us assume that the second CCTV acquires the second image so as to include an overlapping area that overlaps at least a portion of the first image, the third CCTV acquires the third image so as to include an overlapping area that overlaps at least another portion of the first image, and the fourth CCTV acquires the fourth image so as to include an overlapping area that overlaps at least another portion of the first image.

[0303] Let's say a business user (1) requests the provision of a first image of a first CCTV to this device (10'). However, if this device (10') is in a state where it is unable to acquire the first image (for example, if the first CCTV is broken and cannot acquire the first image, and thus the first image cannot be provided to the business user (1)), the control unit (12) can determine whether there is an overlapping CCTV that acquires an image that includes at least a portion of the first image as an overlapping area among a plurality of CCTVs in order to provide a substitute image of the first image.

[0304] At this time, let's say that there is an overlapping CCTV within a plurality of CCTVs, and there are a plurality of such overlapping CCTVs (for example, a plurality of CCTVs including a second CCTV that acquires a second image, a third CCTV that acquires a third image, and a fourth CCTV that acquires a fourth image). In this way, in providing a substitute image of the first image, for example, when there are a plurality of overlapping CCTVs (the second CCTV to the fourth CCTV) within the plurality of CCTVs, the control unit (12) can selectively control the angles of at least some of the CCTVs among the plurality of overlapping CCTVs (the second CCTV to the fourth CCTV) to acquire a substitute image of the first image.

[0305] At this time, the control unit (12) can control the angles of the second CCTV and the third CCTV, for example, to obtain a substitute image of the first image, and in this case, an angle-changed image (angle-changed second image) can be obtained (received) through the second CCTV for which angle control is performed, and an angle-changed image (angle-changed third image) can be obtained (received) through the third CCTV for which angle control is performed. Thereafter, although not shown in the drawing, an editing unit (not shown) in the device (10') extracts a first partial image corresponding to an overlapping area overlapping with the first image from the angle-changed image (angle-changed second image) of the second CCTV, and extracts a second partial image corresponding to an overlapping area overlapping with the first image from the angle-changed image (angle-changed third image) of the third CCTV, and connects (combines) them to obtain (create) a substitute image of the first image.

[0306] In addition, the control unit (12) may control the image acquisition angles of the second CCTV, the third CCTV, and the fourth CCTV, for example, to acquire a replacement image of the first image. In this case, the control unit (12) may acquire (receive) angle-changed images (i.e., angle-changed second image, angle-changed third image, angle-changed fourth image) through each of the second to fourth CCTVs for which angle control has been performed.

[0307] Thereafter, the editing department (not shown) extracts a partial image corresponding to an overlapping area overlapping with the first image from each of the angle-changed images of the second to fourth CCTVs as the first to third partial images, and connects (combines) the extracted first to third partial images to obtain (create) a replacement image of the first image.

[0308] At this time, an example of obtaining a substitute image through angle control of two CCTVs (i.e., the second CCTV and the third CCTV) as in the above-described example may be referred to as an example of the first case. In addition, an example of obtaining a substitute image through angle control of three CCTVs (i.e., the second CCTV to the fourth CCTV) as in the above-described example may be referred to as an example of the second case.

[0309] Accordingly, in the case where there are multiple overlapping CCTVs (second CCTV to fourth CCTV) within the multiple CCTVs, the control unit (12) may obtain a substitute image by selectively controlling the image acquisition angles of the second CCTV and the fourth CCTV among the multiple overlapping CCTVs, as in the first example, or may obtain a substitute image by selectively controlling the image acquisition angles of all of the second CCTV to fourth CCTV among the multiple overlapping CCTVs, as in the second example.

[0310] According to one example of the present invention, in the device (10'), the number of combination cases of at least some CCTVs that can be selectively controlled among a plurality of overlapping CCTVs for obtaining a substitute image may be two (two cases including the first case and the second case). In this way, in the case where the number of combination cases of at least some CCTVs that can be selectively controlled among a plurality of overlapping CCTVs for obtaining a substitute image is multiple (a plurality including the first case and the second case), the control unit (12) can select at least some CCTVs (overlapping CCTVs) corresponding to the combination that has the minimum number of controlled CCTVs and control the image acquisition angle differently.

[0311] In the first case, for example, the number of CCTVs controlled for acquiring a substitute image may be two, while in the second case, the number of CCTVs controlled for acquiring a substitute image may be three. In this case, since the number of CCTVs controlled for acquiring a substitute image in the first case is smaller than in the second case, the control unit (12) selects the second CCTV and the third CCTV as at least some of the CCTVs corresponding to the combination that minimizes the number of CCTVs controlled, as in the first case, among the two cases, and controls the image acquisition angles of the second CCTV and the third CCTV differently, thereby acquiring a substitute image of the first image.

[0312] This device (10') can, for example, provide a substitute image of the first image in a situation where the first image of the first CCTV requested by the business user (1) cannot be provided to the business user (1), while minimizing the number of CCTVs (overlapping CCTVs) controlled to generate the substitute image, and can provide an image (substitute image) similar to or equivalent to the first image.

[0313] This device (10') can reduce the image editing time for generating a substitute image based on angle-change images acquired through overlapping CCTV controlled by a minimum number of cameras (enabling faster generation of substitute images), and can improve the quality of the image (replacement image of the first image) provided to the business user (1) through image combination using a small number of images. This device (10') can provide the business user (1) with the convenience of managing the workplace by enabling the business user (1) to remotely monitor the internal situation of the workplace through the provision of images from the CCTV.

[0314] Below, based on the detailed description above, we will briefly examine the operational flow of the present invention.

[0315] Figure 6 is a flowchart of an operation of a HACCP post-management method according to one embodiment of the present invention.

[0316] The HACCP post-management method illustrated in FIG. 6 can be performed by the device (10, HACCP post-management device) described above. Therefore, even if the content is omitted below, the content described for the device (10, HACCP post-management device) can be equally applied to the description of the HACCP post-management method.

[0317] Referring to FIG. 6, in step S11, the identification unit can identify one of the management menus selected by the business user among the multiple management menus in the HACCP post-management screen as a selection menu. The business user may refer to a user belonging to a business subject to HACCP post-management.

[0318] Here, the plurality of management menus may include a common management menu that enables management of business locations, settings, and users, a record log management menu that enables management of forms, approval lines, and notification cycles related to managed record logs, and a HACCP log inquiry menu that enables inquiry of managed logs.

[0319] In addition, multiple management menus may be provided to enable automatic recording, management, and monitoring of inspection records for multiple inspection types that meet the examination criteria, which are necessary documents required for HACCP certification, so that HACCP certification can be maintained.

[0320] Next, in step S12, the control unit can control, in response to the identification in step S11, to display a screen for performing a function corresponding to the identified selection menu on the screen of the business terminal.

[0321] In addition, in step S12, the control unit may consider the usage setting information and the notification cycle setting information of the record management that are individually preset for each of the plurality of management item-specific record logs, and may provide an inspection notification message to the second terminal in accordance with the preset notification cycle setting information only for the record logs of the usage management items for which the usage setting is set to Yes (Use).

[0322] In the above description, steps S11 and S12 may be further divided into additional steps or combined into fewer steps, depending on the implementation of the present invention. Furthermore, some steps may be omitted as needed, and the order of the steps may be changed.

[0323] Figure 7 is a flowchart of an operation method for a shared kitchen using a hat according to one embodiment of the present invention.

[0324] The method for operating a shared kitchen illustrated in FIG. 7 can be performed by the device (10', a device for designing a shared kitchen facility) described above. Therefore, even if the content is omitted below, the content described for the device (10', a device for designing a shared kitchen facility) can be equally applied to the description of the method for operating a shared kitchen.

[0325] Referring to FIG. 7, in step S21, the shared kitchen management unit in the device (10') designs and builds a shared kitchen facility to which HACCP is applied through the design and construction unit (111), and thereafter provides information on the shared kitchen facility built by the design and construction unit, and can manage the sale and lease of the shared kitchen facility. In other words, before performing step 21, the HACCP shared kitchen operation method may include a step (not shown) in which the design and construction unit designs and builds a shared kitchen facility (HACCP shared kitchen facility, 30) that satisfies the regulations of HACCP certification. Thereafter, after the design and construction unit builds the shared kitchen facility, in step S21, the shared kitchen management unit provides information on the built shared kitchen facility, and can manage the sale and lease of the shared kitchen facility.

[0326] Here, a shared kitchen facility may mean a facility designed and constructed to meet the regulations (conditions) of HACCP certification by taking into account the movement path of goods and the movement path of workers.

[0327] Additionally, the shared kitchen facility designed and constructed by the Design and Construction Department during the construction phase may be a shared kitchen facility (a HACCP shared kitchen facility) that meets the HACCP certification requirements. During the construction phase, the Design and Construction Department may establish a cleanway to allow multiple tenants in the shared kitchen facility to have individual production rooms (individual clean areas), and design and construct the shared kitchen facility to which the established cleanway is applied.

[0328] Additionally, shared kitchen facilities may be divided into multiple areas, some of which may be rentable, while others may be shared areas. Shared areas may include a changing room, a buffer room, a sanitary warehousing room, a warehouse (raw material storage warehouse), a pre-processing room (dry / wet), and an outer packaging room, while rentable areas may include an inner packaging room and a production room.

[0329] Next, in step S22, the service provider can provide multiple services related to HACCP certification, including HACCP post-management services, to tenants among multiple tenants who have paid rent and entered the shared kitchen facility.

[0330] In step S22, if the tenant business has received HACCP certification and is subject to HACCP post-management, the service provider may transmit and receive data with a company terminal possessed by a company user belonging to the tenant business and provide a HACCP post-management screen. In addition, the service provider may include an identification unit that identifies one of the management menus selected by the company user among multiple management menus in the HACCP post-management screen as a selection menu; and a control unit that controls a screen for performing a function corresponding to the identified selection menu to be displayed on the screen of the company terminal in response to the identification.

[0331] In the above description, steps S21 and S22 may be further divided into additional steps or combined into fewer steps, depending on the implementation of the present invention. Furthermore, some steps may be omitted as needed, and the order of the steps may be changed.

[0332] In addition, although not illustrated in the drawing, the method for designing a shared kitchen facility using a cleanway according to an embodiment of the present invention (the method for designing a shared kitchen facility using a cleanway) can be performed by the device (10', the device for designing a shared kitchen facility using a cleanway) described above. Therefore, even if the content is omitted below, the content described for the device (10', the device for designing a shared kitchen facility using a cleanway) can be equally applied to the description of the method for designing a shared kitchen facility using a cleanway.

[0333] To put it simply, the method for designing a shared kitchen facility may include a step in which a design and construction department designs a shared kitchen facility that meets the regulations of HACCP certification. In the design step, the design and construction department may set a cleanway so that multiple tenants entering the shared kitchen facility can have individual production rooms (individual clean areas), and design and build the shared kitchen facility to which the set cleanway is applied. Meanwhile, after the design step, the process of step 21 of FIG. 7 described above may be performed.

[0334] According to an embodiment of the present invention, each of the HACCP after-management method, the HACCP shared kitchen operation method, and the HACCP shared kitchen facility design method may be implemented in the form of program commands that can be executed through various computer means and recorded on a computer-readable medium. The computer-readable medium may include program commands, data files, data structures, etc., either singly or in combination. The program commands recorded on the medium may be those specially designed and configured for the present invention or may be those known and usable by those skilled in the art of computer software. Examples of the computer-readable recording medium include magnetic media such as hard disks, floppy disks, and magnetic tapes, optical media such as CD-ROMs and DVDs, magneto-optical media such as floptical disks, and hardware devices specially configured to store and execute program commands such as ROMs, RAMs, and flash memories. Examples of program commands include not only machine language codes generated by a compiler, but also high-level language codes that can be executed by a computer using an interpreter, etc. The above hardware devices may be configured to operate as one or more software modules to perform the operations of the present invention, and vice versa.

[0335] In addition, each of the aforementioned HACCP post-management method, HACCP shared kitchen operation method, and HACCP shared kitchen facility design method can also be implemented in the form of a computer program or application executed by a computer stored in a recording medium.

[0336] The foregoing description of the present invention is for illustrative purposes only, and those skilled in the art will readily appreciate that the present invention can be readily modified into other specific forms without altering the technical spirit or essential characteristics of the present invention. Therefore, the embodiments described above should be understood as illustrative in all respects and not restrictive. For example, each component described as a single entity may be implemented in a distributed manner, and similarly, components described as distributed may be implemented in a combined manner.

[0337] The scope of the present invention is indicated by the claims described below rather than the detailed description above, and all changes or modifications derived from the meaning and scope of the claims and their equivalent concepts should be interpreted as being included in the scope of the present invention.

Claims

1. Including a design and construction department that designs shared kitchen facilities that meet the regulations of HACCP certification. The above design and construction department, A device for designing a shared kitchen facility with a cleanway applied, which sets a cleanway to enable multiple tenants in the shared kitchen facility to have individual production rooms, and designs and builds the shared kitchen facility with the set cleanway applied.

2. In paragraph 1, The above design and construction department, The shared kitchen facility is constructed with a shared space that allows multiple tenants to share the facility and manufacture food. A changing room, hygiene room, pre-treatment room, and external packaging room are provided in the general area within the above shared space. A design device for a shared kitchen facility using Cleanway, which places the production room and packaging room in a clean area within the shared space.

3. In paragraph 2, The above design and construction department, A design device for a shared kitchen facility using Cleanway, which designates the changing room, sanitary room, pre-processing room, and external packaging room provided in the general area as a shared space that can be used jointly by multiple tenants.

4. In paragraph 1, The above design and construction department, In order to enable multiple tenants to use the production room and packaging room separately within the clean area within the shared space of the shared kitchen facility, the clean area is divided into multiple individual clean areas. A design device for a shared kitchen facility with a cleanway applied, wherein a cleanway is set up within the clean zone so as to have a structure capable of preventing cross-contamination between foods manufactured by multiple vendors within the clean zone.

5. In paragraph 4, The above design and construction department, A design device for a shared kitchen facility using a cleanway, wherein the cleanway is set as a movement path that allows for direct movement between the individual cleanliness zones assigned to each tenant and the general zone within the shared space without passing through at least one other individual cleanliness zone when multiple tenants wish to use individual production rooms within the individual cleanliness zones assigned to each tenant.

6. In paragraph 4, The above design and construction department, A design device for a shared kitchen facility with a cleanway applied, wherein the cleanway is set as an area of ​​a movement path connecting the boundary line of the pre-processing room in the general area of ​​the shared space and the production room and inner packaging room, which are the clean areas, to the boundary line of the outer packaging room in the general area and the production room and inner packaging room, which are the clean areas.

7. In paragraph 4, The above design and construction department, The above clean way is set as the outer area of ​​the above clean area, A device for designing a shared kitchen facility with a cleanway applied, wherein when setting up a cleanway in the above outer area, the shared kitchen facility is designed so that a pre-processing room and an external packaging room provided in a general area within the shared space of the shared kitchen facility and the above multiple individual clean areas are arranged in an inner space area of ​​the outer area in the clean area.

8. In paragraph 2, The above design and construction department, The above clean area is provided as a single space without being divided into multiple individual clean areas, A design device for a shared kitchen facility using Cleanway, which allows multiple tenants to jointly use the production room and packaging room within the above-mentioned clean area as a single space, and to manufacture food.

9. In paragraph 2, The above design and construction department, A design device for a shared kitchen facility with a cleanway applied, wherein the cleanway is divided into multiple individual clean zones without installing the cleanway, so that multiple tenants can use the production room and packaging room separately for each tenant within the clean zone.

10. In paragraph 2, The above design and construction department, In the case where the above-mentioned clean zone is divided into a plurality of individual clean zones, in order to prevent cross-contamination between foods manufactured by a plurality of vendors within the above-mentioned clean zone, each of the plurality of individual clean zones divided within the above-mentioned clean zone is constructed as a sealed space to be divided, or a partition space is constructed to be divided in a form that allows sharing of air conditioning facilities between the plurality of individual clean zones while allowing separate use of production rooms by each vendor, a design device for a shared kitchen facility using Cleanway.

11. In paragraph 2, The above design and construction department, Additional auxiliary facilities will be provided in the general area above. The above facilities are designated as a shared space that can be used jointly by multiple tenants. The above auxiliary facility is a design device for a shared kitchen facility using Cleanway, which includes at least one of an office, a general warehouse, a cold storage, and a refrigerated warehouse.

12. A method for designing a shared kitchen facility with a cleanway applied by a shared kitchen facility design device with a cleanway applied in Article 1, Including the step of designing a shared kitchen facility that meets the regulations of HACCP certification in the design and construction department, In the above design stage, A method for designing a shared kitchen facility with a cleanway applied, comprising: setting a cleanway to enable multiple tenants in the shared kitchen facility to have individual production rooms; and designing and constructing the shared kitchen facility with the set cleanway applied.

Images