Multipurpose hygienic PEEL-off sticker and dining mat

Abstract

Disclosed is a multipurpose hygienic dining mat designed to enhance hygiene and safety of condiments or eatables placed within a food serving surface for direct consumption. Incorporated within this mat is at least one sanitized portion, strategically positioned to maintain cleanliness and prevent contamination of food items. Covering this sanitized area are one or more detachable sheets, embodying the innovative concept of hygienic peelable stickers. These stickers are detachably coupled to the food accommodation surface, providing an additional layer of sanitation by being easily removable, thereby revealing the pristine, untouched surface beneath. The detachable nature of these sheets allows for flexibility in usage, while their customizable design offers unique branding and marketing opportunities, making the mat not only a tool for improved health standards but also a medium for customer engagement and brand promotion.

Description

MULTIPURPOSE HYGIENIC PEEL-OFF STICKER AND DINING MATTECHNICAL FIELD

[0001] The present invention relates to the field of mats or coaster for use with trays or any food serving surface adapted to store and consume eatables. In particular, the present invention pertains to a multipurpose hygienic dining mat for improving hygiene and safety of condiments or eatables stored in a tray or a food serving surface for direct consumption by a user.BACKGROUND

[0002] At present, at fast-food restaurants, diners, eateries and coffee shops, disposable tray clothes are generally placed on a tray, over which eatables or condiments are provided for consumption by a customer. The tray clothes are made of plastic or paper, and are used to serve the eatables to the customer while preventing oils and food from falling onto the tray. Such tray clothes are provided to prevent the customers from contacting a base of the tray that may contain germs or harmful contaminants. The conventional tray clothes are generally planar in shape, and include an upper surface over which the eatables are provided for consumption by the customer.

[0003] However, such tray clothes are not efficient for cleaning purposes, because they tend to absorb liquid or semi-solid condiments placed thereon, which creates an unhygienic environment for the customer / user. In addition, such conventional tray clothes fail to provide any separate portion for accommodation the liquid or semi- solid condiments.

[0004] In Middle East and North Africa (MENA), the Gulf Cooperation Council (GCC), and Europe, it is customary that when people order food or beverages, it is handed to them on a plastic tray with a paper cloth placed on the tray’s surface. The intended purpose of that paper cloth is to provide a clean, easy, cheap, and disposable means to keep the food from touching the plastic tray.

[0005] If a customer wants to use condiment(s), he / she usually applies it directly onto that paper cloth. Since the paper cloth is not designed for this purpose,it starts absorbing the added condiment, becomes moist, and may begin dissolving into its structure. In addition, when the customer tries to dip an eatable into the condiments, the condiments saturate the paper cloth on the tray surface and start blending in with tissues of the paper cloth. This severely affects hygiene of the customer, and dissolves and mixes the paper tissues with the condiments. After a certain period of time, the mixed food and condiments would make the paper cloth worn out and could expose the tray surface, making the whole dipping and food servicing experience less hygienic than expected by the customers.

[0006] An additional challenge in ensuring hygienic food service is the involvement of human food servers in handling the paper cloths / mats. Typically, these mats are manually placed on trays by the servers, which introduces a risk of contamination from human touch. The frequent contact between hands of the server and the paper mat, especially in high-traffic dining settings, increases the likelihood of transferring contaminants and germs onto the mat surface where food is eventually placed. This factor significantly heightens hygiene concerns, as the paper mat, intended as a protective layer, could unwittingly become a vector for germ transmission. The concern is compounded when considering direct application of condiments and food on such paper mats, potentially leading to an unhygienic dining experience that falls short of customer expectations for cleanliness and safety in food handling.

[0007] There is, therefore, a need to overcome the above-mentioned drawbacks, shortcomings, and limitations associated with the tray clothes used to serve foods and condiments to customers, by providing an improved multipurpose hygienic dining mat for a food serving surface, which is capable of efficiently improving customer hygiene as well as health and safety parameters of the customerOBJECTS OF PRESENT INVENTION

[0008] An object of the present invention is to provide an innovative multipurpose hygienic dining mat for a food serving surface adapted to accommodating food, for improving customer hygiene, while preventingcontamination of eatables and condiments placed over the dining mat from contacting the food serving surface.

[0009] Another object of the present invention is to provide a simple and reliable addition to the food serving surface, such as a food tray, a foodware, a table, and the like, for improving health and safety parameters of the customer.

[0010] Another object of the present invention is to provide a cost-efficient addition to the dining mat for a food serving surface capable of reducing the risk of contamination of any liquid or semi-solid food from the tray.

[0011] Another object of the present invention is to provide an addition to the multipurpose hygienic dining mat for a food serving surface adapted to preserve an original texture of the food and condiments placed over the dining mat without compromising any loss of texture and presentation thereof due to absorption of the condiments by the dining mat.

[0012] Another object of the present invention is to provide a hygienic peel- off sticker adapted to be removably attached to a food serving surface, such as a food tray, a foodware, a table, and the like, to improve health and safety standards in dining environments, and merging ease of use with adaptability to meet diverse application needs.SUMMARY

[0013] Aspects of the present invention relate to a hygienic peel-off sticker for enhancing usability and hygienic functionality of food serving surfaces. The sticker is designed as an independent element, comprising a sturdy yet flexible material that allows for easy application and removal from various food serving surfaces, such as a food tray, a foodware, a table, and the like. This peel-off sticker is characterized by a substantially planar surface, providing a sanitized area or a sterilized area upon application. The configuration of the sticker enables it to adhere effectively to any paper mat or similar food serving surfaces, which extending its utility beyond conventional dining mats. The material composition of the sticker includes specialized layers that ensure its durability and hygiene maintenance whenin use. The sticker’s design facilitates its standalone application, making it an adaptable solution for not only food serving surfaces but also for other settings requiring hygienic surface interactions, such as in medical or food preparation environments. The hygienic peel-off sticker contributes significantly to versatility and effectiveness of the present invention in addressing diverse hygiene requirements.

[0014] The sticker includes a peelable layer, a sanitized layer removably attached to the peelable layer and including at least one sanitized portion or at least one sterilized portion for placement of eatables and condiments, and a base layer removably attached to the sanitized layer. The base layer includes an adhesive layer facing the sanitized layer adapted to attach the sanitized layer to a food serving surface when the base layer is detached from the sanitized layer.

[0015] In an embodiment, the at least one sanitized portion of the sanitized layer may be exposed for placement of the eatables and condiments when the peelable layer is detached from the sanitized layer.

[0016] In an embodiment, the sanitized layer may be formed of a composition containing liquid-resistant and food-grade materials suitable for maintaining hygiene and food safety standards.

[0017] In an embodiment, the food serving surface may form part of a foodware adapted for direct consumption of the eatables and condiments by a user.

[0018] In an embodiment, the sanitized layer may have a substantially planar surface.

[0019] Another aspect of the present invention relates to a mat for covering a food serving surface, such as a food tray, a foodware, a table, and the like. The mat is configured to improve hygiene and safety of condiments or eatables to be stored over the food serving surface for direct consumption by a user. The mat includes a food accommodation surface having a substantially planar surface, at least one sanitized portion formed over the food accommodation surface of the mat, and one or more detachable sheets covering the at least one sanitized portion. The one or more detachable sheets are detachably coupled to the food accommodation surface.The food accommodation surface may be formed of a material containing a plurality of cellulose fibres, and may be adapted to accommodate eatables and condiments.

[0020] In an embodiment, the at least one sanitized portion may be formed of a liquid resistant material, and may be configured to store condiments containing liquid or semi-solid eatables. The at least one sanitized portion may be formed of a food-grade material.

[0021] In an embodiment, the at least one sanitized portion may be covered by the one or more detachable sheets, in a covered position. In another embodiment, the at least one sanitized portion may be accessible for storage of the condiments, in an exposed position.

[0022] In an embodiment, the mat may include at least one peelable member attached to the one or more detachable sheets. The at least one peelable member may be adapted to be peeled by a user to move the at least one sanitized portion from the covered position to the exposed position.

[0023] In an embodiment, the at least one peelable member may extend outwards from the food accommodation surface to enable the user to easily peel away the one or more detachable sheets to move the at least one sanitized portion from the covered position to the exposed position.

[0024] In an embodiment, the one or more detachable sheets may be detachably coupled to the food accommodation surface by an adhesive.

[0025] In an embodiment, the at least one sanitized portion may be in the form of a laminated sheet arranged between the food accommodation surface and the one or more detachable sheets, in the covered position.

[0026] In an embodiment, the food serving surface forms part of a foodware adapted for direct consumption of the eatables and condiments by a user.

[0027] The sticker and mat of present invention recognize the growing concern for environmental sustainability, and are designed to be eco-friendly, through recyclable materials, biodegradable components, and / or reusable design aspects, to minimize environmental footprint.

[0028] The sticker and the mat are versatile and adaptable to a wide range of dining settings, from fast-food chains and outdoor events to upscale restaurants andcorporate cafeterias. This flexibility ensures that the sticker and the mat can meet the diverse needs and expectations of different customer bases on multiple sectors including medical use and other fields.

[0029] A further aspect of the present invention encompasses the integration of artistic elements on the sticker’s and the mat’s non-food-contacting areas. This innovative feature allows for the application of visually appealing designs, ranging from subtle branding elements to vibrant artistic illustrations, thereby offering an enhanced aesthetic appeal. This artistic integration serves not only as a means of elevating the user’s visual experience but also opens avenues for new marketing strategies. The customizable nature of these designs enables alignment with specific branding campaigns, promotional events, or thematic decorations, making it a versatile tool for engaging with diverse customer segments across various industries, including but not limited to the food and beverage sector.

[0030] Various objects, features, aspects and advantages of the inventive subject matter will become more apparent from the following detailed description of preferred embodiments, along with the accompanying drawing figures in which like numerals represent like components.BRIEF DESCRIPTION OF THE DRAWINGS

[0031] The accompanying drawings are included to provide a further understanding of the present invention, and are incorporated in and constitute a part of this specification. The drawings illustrate exemplary embodiments of the present invention and, together with the description, serve to explain the principles of the present invention.

[0032] Fig. 1 illustrates a plan view of a multipurpose hygienic dining mat for a food serving surface adapted for consumption of eatables and condiments by a user, in accordance with an embodiment of the present invention.

[0033] Fig. 2 illustrates a perspective view of the dining mat having a detachable sheet adapted to be peeled away from a food accommodating surface of the dining mat, in accordance with an embodiment of the present invention.

[0034] Figs. 3 and 4 illustrate various perspective view of the dining mat having a plurality of detachable sheets adapted to be peeled away from the food accommodating surface, in accordance with an embodiment of the present invention.

[0035] Figs. 5 to 7 illustrate various perspective views of a hygienic peelable sticker as an independent sheet that can be put on any food serving surface or the dining mat, in accordance with an embodiment of the present invention.DETAILED DESCRIPTION

[0036] The following is a detailed description of embodiments of the invention depicted in the accompanying drawings. The embodiments are in such details as to clearly communicate the invention. However, the amount of detail offered is not intended to limit the anticipated variations of embodiments; on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the spirit and scope of the present inventions as defined by the appended claims.

[0037] Embodiments explained herein relate to a multipurpose hygienic dining mat for a food serving surface for improving customer hygiene and preventing contamination of eatables and condiments placed over the dining mat from contacting the food serving surface. The mat efficiently reduces the risk of contamination of any liquid or semi-solid food from contacting the tray, and provides a simple and cost-efficient configuration for improving health and safety parameters of a user consuming the eatables and condiments placed over the mat.

[0038] Figs. 1 and 2 illustrates a plan view and a perspective view of a multipurpose hygienic dining mat 100 for a food serving surface, respectively. The food serving surface may be adapted for direct consumption of eatables and condiments by a user. The food serving surface may be a planar surface forming part of a food tray, table, a foodware, a plate, a bowl, a dish, and the like, from which food is consumed. In an embodiment, the food serving surface may form part of a foodware adapted for direct consumption of the eatables and condiments by a user. The dining mat 100 (also referred to as “mat 100” herein) includes a food accommodation surface 102 having a substantially planar surface. The foodaccommodation surface 102 may be an upper surface of the mat 100 over which eatables and condiments may be accommodated for direct consumption by a user / customer. The food accommodation surface 102 may be formed of paper, plastic, Polypropylene (PP), Polyethylene (PE), Low-density polyethylene (LDPE), Liner Low-density polyethylene (LLDPE), or any material that can be formed in the shape of a sheet. In an embodiment, the food accommodation surface 102 may be made of a material containing a plurality of cellulose fibres, such as paper, and may be adapted to accommodate the eatables and condiments, while separating eatables and condiments from the food serving surface.

[0039] The dining mat 100 includes at least one sanitized portion 104 formed over the food accommodation surface 102 of the mat 100. The at least one sanitized portion 104 may be separately provided to the food accommodation surface 102. In an embodiment, the at least one sanitized portion 104 may be integrally formed with the at least one sanitized portion 104. The sanitized portion 104 may include a sterilized area and / or a sanitized area, and may be formed of a liquid resistant material, and may be configured to store condiments containing liquid or semi- solid eatables. The sanitized portion 104 may be formed of a non-absorbing, food-grade material. The sanitized portion 104 may be made of any type of paper, Polypropylene (PP), Polyethylene (PE), Low-density polyethylene (LDPE), Liner Low-density polyethylene (LLDPE), food-grade papers and the likes, or any material that can be made in a planar shape.

[0040] The sterilized area or the sanitized area of the sanitized portion 104 may be adapted to store a condiment for allowing the user to dip an eatable stored on the food accommodation surface 102 into the condiment accommodated in the sanitized portion 104. Due to the special food-grade, non- absorbing, and sanitized material of the sanitized portion 104 (dipping area), the condiments are not absorbed or mixed with the cellulose material of the dining mat 100. As a result, food condiment(s) remain subtle in their original form to serve their purpose. This enhances the user’s satisfaction and eating experience.

[0041] The dining mat 100 also includes one or more detachable sheets 106 covering the sanitized portion 104, in a covered position of the sterilized area or thesanitized area of the sanitized portion 104. The detachable sheet 106 may be detachably coupled to the food accommodation surface 102 using an adhesive, such as food-grade adhesives, thermal adhesives, and the likes. The detachable sheet 106 may be formed of a plastic material. The sanitized portion 104 may be accessible for storage of the condiments, in an exposed position thereof, when the detachable sheet 106 is peeled away from the food accommodation surface 102 of the dining mat 100, as shown in Fig. 2. The sanitized portion 104 may be in the form of a laminated sheet arranged between the food accommodation surface 102 and the detachable sheets 106 in its covered position.

[0042] The mat 100 may include at least one peelable member 108 attached to the one or more detachable sheets 106. In an embodiment, a detachable sheet 106 may be provided with more than one peelable member 108 depending on design requirements of the dining mat 100. The peelable member 108 may be adapted to be peeled away from the food accommodation surface 102 by a user or customer to move the sanitized portion 104 from its covered position to the exposed position. The detachable sheets 106 and the peelable member 108 may be made of any type of paper, plastic, Polypropylene (PP), Polyethylene (PE), Low-density polyethylene (LDPE), Liner Low-density polyethylene (LLDPE), food-grade papers and the likes, or any material that can be made in a planar shape.

[0043] Each of the peelable members 108 may extend outwards from the food accommodation surface 102 to enable the user to easily peel away the corresponding detachable sheet 106 to move the sanitized portion 104 from the covered position to the exposed position, in which the sanitized portion 104 is available to store or accommodate condiments containing liquid or semi- solid eatables.

[0044] Referring to Figs. 3 and 4, the dining mat 100 may include multiple detachable sheets 106 covering the corresponding sterilized area or sanitized area of the sanitized portion 104 of a plurality of sanitized portions 104. Each of the detachable sheets 106 may be provided with one or more peelable members 108 to allowing the user to peel the detachable sheets 106 away from the food accommodation surface 102 of the dining mat 100. In an implementation, when acustomer orders food at a restaurant for in-house consumption and receives the food on a plastic tray covered with the dining mat 100, the customer would likely want to add some condiment, i.e., ketchup or mayo, to the dining mat 100 for direct consumption with the food. The sanitized portion 104 of the dining mat 100 is sealed with a thin layer of food-grade detachable sheet 106 provided with the peelable member 108, which reveals the sterilized area and / or the sanitized area of the sanitized portion 104 upon a peeling action by the customer. This reliably improves hygiene and safety of the customer by providing storage of the condiment at a specific location that is pre- sanitized and free of any contaminants.

[0045] Each of the sanitized portions 104 is adapted to preserve an original texture of the food and condiments placed over the mat 100 without compromising any loss of texture and presentation thereof due to absorption of the condiments by the mat 100. Accommodating or applying the condiments onto the sterilized area or the sanitized area of the sanitized portion 104 of the mat 100 efficiently prevents the risk of the condiments being compromised-in shape or form, or being exposed to external environment or the touch of a food servers' hands. The users can get the entire texture of their liquid condiments stored in the sanitized portion 104 without spillage and / or saturated area(s), compared to conventional tray mats. With the dining mat 100 of the present invention, the users are able to turn any mixture(s) of food and condiments without compromising the mixture / liquid reaching a serving surface of the food serving surface.

[0046] The mat 100 of the present invention offers an efficient technique to improve hygiene and safety of the user for consumption of eatables and condiments placed over the food accommodation surface 102 and the sanitized portion 104, respectively. The sanitized portion 104 prevents any contact of the condiments with the food serving surface over which the mat 100 is placed. The mat 100 provides an easy-to-peel feature, which is formed of a detachable sheet 106 placed over the sanitized portion 104 to tightly seal the sanitized portion 104 from contamination. The primary function of the detachable sheet 106 is to reserve a hygienic food safety-zone of the sterilized area or the sanitized area of the sanitized portion 104 for storage of the condiments in liquid or semi- solid form.

[0047] In addition to the look of a more hygienic food presentation, the user can store any kind of edible materials on the food accommodation surface 102 and the sanitized portion 104, as per his / her convenience. This application and engagement with the eatables and condiments occur in real-time without compromising food texture. The dining mat 100, thus, reliably prevents served-food exposure to pollutants or contaminants left on the food serving surface, such as a food tray, a dining table, a foodware, etc.

[0048] Figs. 5 and 6 illustrates perspective views of a hygienic peel-off sticker 500. The sticker 500 includes a self-contained, peelable layer 502 configured to enable independent application and removal from a food serving surface, such as a food tray, a table, a bowl, a dish, a foodware, etc. In an embodiment, the food serving surface may form part of a foodware adapted for direct consumption of the eatables and condiments by a user. The sticker 500 also includes sanitized layer 504 having at least one sanitized portion and / or at least one sterilized portion for placement of eatables and condiments. The peelable layer 502 is removably attached to the sanitized layer 504. The sanitized portion of the sanitized layer 504 may be exposed for placement of the eatables and condiments when the peelable layer 502 is detached from the sanitized layer 504.

[0049] The peelable layer 502 may be in the form of a detachable sheet adapted to be detached from the sanitized layer 504. The peelable layer 502 may include an easy-to-use peelable member 506 in the form of a pull tab that may be pulled by a user detach the peelable layer 502 to expose or reveal the sterilized portion or the sanitized portion of the sanitized layer 504 for storage / placement of the eatables and / or condiments, to maintain sterility and hygiene of the eatables and condiments. The sanitized portion and / or the sterilized portion of the sanitized layer 504 may be a food accommodation surface for accommodating eatables or condiments. The sanitized layer 504 may be formed of a composition containing liquid-resistant and food-grade materials suitable for maintaining hygiene and food safety standards. The sterilized area or the sanitized area of the sanitized layer 504 may have a substantially planar surface.

[0050] The peelable layer 502 equipped with peelable member 506 is designed for easy removal by the user. This peelable layer 502 serves as a protective cover for the sanitized portion of the sanitized layer 504 located beneath the peelable layer 502. At least an upper surface of this peelable layer 502 may include printed designs, branding elements, or instructions for use, to enhance user interaction and guidance.

[0051] The sticker 500 may include a base layer 508 attached to the sanitized layer 504 such that the sanitized layer 504 is sandwiched between the peelable layer 502 and the base layer 508. The base layer 508 may be a bottom layer of the sticker 500, and may be in the form of a removable sheet containing an adhesive layer facing the sanitized layer 504. The base layer 508 is removably attached to the sanitized layer 504, and facilitates secure attachment of the sanitized layer 504 to the food serving surface after the base layer 508 is detached from the sanitized layer 504. The sticker 500 may have a three-layer structure, including the easy-to-remove peelable layer 502, the base layer 508, and the sanitized layer 504, and is configured to improve hygiene standards in dining environments.

[0052] The base layer 508 may be detached or removed from the sanitized layer504 to allow secure attachment of the sanitized portion and / or the sterilized portion of the sanitized layer 504 to the food serving surface 510, as clearly shown in Fig. 7. This enables safe and hygienic placement of condiments, such as spices, sauces and other semi-solid eatables, on the sanitized portion of the sanitized layer 504.

[0053] The base layer 508 may by integrated and combined to the sanitized portion of the sanitized layer 504 by any type of adhesive or heat or other combination techniques to enable attachment of the sticker 500 with the food serving surface 510.

[0054] It will be appreciated by a person skilled in the art that the sticker 500 may be a distinct, standalone component to be provided on the food serving surface 510 to improve hygiene and safety of eatables and condiments placed over the sanitized portion of the sanitized layer 504 of the sticker 500. This enhances versatility and practicality of the sticker 500. The sticker 500 may also be integratedwith the food serving surface 510 to form an integral product capable of improve hygiene standards.

[0055] While the foregoing describes various embodiments of the invention, other and further embodiments of the invention may be devised without departing from the basic scope thereof. The scope of the invention is determined by the claims that follow. The invention is not limited to the described embodiments, versions or examples, which are included to enable a person having ordinary skill in the art to make and use the invention when combined with information and knowledge available to the person having ordinary skill in the art.

Claims

We Claim:

1. A hygienic peel-off sticker comprising: a peelable layer; a sanitized layer removably attached to the peelable layer, the sanitized layer including at least one sanitized portion or at least one sterilized portion for placement of eatables and condiments; and a base layer removably attached to the sanitized layer, the base layer including an adhesive layer facing the sanitized layer adapted to attach the sanitized layer to a food serving surface when the base layer is detached from the sanitized layer.

2. The hygienic peel-off sticker as claimed in claim 1, wherein the at least one sanitized portion of the sanitized layer is exposed for placement of the eatables and condiments when the peelable layer is detached from the sanitized layer.

3. The hygienic peel-off sticker as claimed in claim 1, wherein the sanitized layer is formed of a composition containing liquid-resistant and food-grade materials suitable for maintaining hygiene and food safety standards.

4. The hygienic peel-off sticker as claimed in claim 1 , wherein the food serving surface forms part of a foodware adapted for direct consumption of the eatables and condiments by a user.

5. The hygienic peel-off sticker as claimed in claim 1, wherein the at least one sanitized portion or the at least one sterilized portion of the sanitized layer has a substantially planar surface.

6. A mat for covering a food serving surface, comprising: a food accommodation surface having a substantially planar surface; at least one sanitized portion formed over the food accommodation surface of the mat; andone or more detachable sheets covering the at least one sanitized portion, the one or more detachable sheets being detachably coupled to the food accommodation surface.

7. The mat as claimed in claim 6, wherein the food accommodation surface is adapted to accommodate eatables and condiments.

8. The mat as claimed in claim 6, wherein the at least one sanitized portion is formed of a liquid resistant material, and is configured to store condiments containing liquid or semi- solid eatables.

9. The mat as claimed in claim 6, wherein the at least one sanitized portion is covered by the one or more detachable sheets, in a covered position.

10. The mat as claimed in claim 6, wherein the at least one sanitized portion is accessible for storage of the condiments, in an exposed position.

11. The mat as claimed in claim 10, further comprising at least one peelable member attached to the one or more detachable sheets, the at least one peelable member adapted to be peeled by a user to move the at least one sanitized portion from the covered position to the exposed position.

12. The mat as claimed in claim 11, wherein the at least one peelable member extends outwards from the food accommodation surface to enable the user to easily peel away the one or more detachable sheets to move the at least one sanitized portion from the covered position to the exposed position.

13. The mat as claimed in claim 6, wherein the one or more detachable sheets are detachably coupled to the food accommodation surface by an adhesive.

14. The mat as claimed in claim 6, wherein the at least one sanitized portion is formed of a food-grade material.

15. The mat as claimed in claim 10, wherein the at least one sanitized portion is a laminated sheet arranged between the food accommodation surface and the one or more detachable sheets, in the covered position.

16. The mat as claimed in claim 6, wherein the food serving surface forms part of a foodware adapted for direct consumption of the eatables and condiments by a user.

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