Method and system for managing the production of food inputs

Abstract

The present invention relates to a method and system for managing stock and expiry dates for food inputs produced in food preparation centres within food and nutrition units (UANs). In order to ensure regulatory compliance of UANs with guidelines issued by ANVISA and by state and municipal health surveillance bodies, the system promotes efficiency in the management of food production routines and also enables control of expiry dates, as it allows managers of said UANs to view on a single screen all of the inputs that are open and in use in their establishments or premises where they provide food.

Description

[0001] METHOD AND SYSTEM FOR MANAGING FOOD INGREDIENT PRODUCTION

[0002]

[0001] This patent application claims internal priority over process BR 102024013699-3, filed on 03 / 07 / 2024, pursuant to Law n 2 9.279, of May 14, 1996.

[0003] Technical Field

[0004]

[0002] The present invention belongs to the field of systems or methods specially adapted for the purposes of managing resources and workflows related to the production and handling of food in food production centers - food and nutrition units (hereinafter, "FNUs").

[0005] Introduction

[0006]

[0003] The present invention relates to a system that encompasses all routines, controls and operations for the production, storage and handling of food, including stock management, inventory management, stock pricing, receiving inputs with active quality monitoring, monitoring and control of quantities, specifications and temperatures at the time of receipt, production control and management with interactive sizing and planning for production routines, purchasing management and storage processes, management of operational tasks and monitoring of their execution, monitoring and tracking of performance of regulatory routines and active monitoring and tracking of expiration dates stipulated in the sanitary regulations for food inputs, with a view to food production.

[0007] Fundamentals

[0008]

[0004] As is common knowledge, commercial activities involving products for human consumption, more specifically food and beverages in general, demand strict and careful control of storage conditions, handling methods and product expiration dates, since they involve activities heavily regulated by state health surveillance agencies and specific legal regulations.

[0009]

[0005] Every Food and Nutrition Unit (UAN) needs to actively monitor the entry of supplies into its inventory and strictly follow sanitary legislation at the federal, state, and municipal levels. In this regulatory context, it is essential to guarantee the validity and traceability of supplies, especially regarding the place of origin. This includes, for example, animal products from centers that are duly registered and in compliance with the regulations of their respective sectors. Compliance is demonstrated through seals such as the SIF (Federal Inspection Service) or other equivalents, which certify the legitimate origin of the food, even when regulated by other bodies. Food products made with inadequate supplies can cause serious harm to public health. Those responsible for handling or producing these inadequate foods are subject to administrative and, in some cases, criminal sanctions.With the increase in culinary production keeping pace with the growth of the world's population, so too is the demand for tools that facilitate the continuous monitoring of food safety.

[0010]

[0006] Therefore, it is essential that those responsible for factories, restaurants, hotels, markets, distributors, and other food production facilities, regardless of their size, have access to systems that can assist in better managing the various specific requirements to be met. These systems aim to help ensure food quality, maintaining it until it reaches the consumer's table.

[0011]

[0007] Furthermore, it is desirable that a food input production management system also be capable of measuring efficiency gains in culinary production with visibility, traceability of inputs and possible waste reductions, allowing for adequate visualization, increased control of the Cost of Goods Sold ("COGS") and its consequent goal of reducing waste. Additionally, it is desirable that a system intended for the aforementioned purpose be able to attest to the regulatory compliance of Food and Nutrition Units, using the normative guidelines of ANVISA (Brazilian Health Regulatory Agency) and local state and municipal health surveillance agencies.

[0012]

[0008] Finally, it is desirable to have a management system that allows the managers of these Food and Nutrition Units to actively manage their stocks, their purchasing and production processes, and the organization of expiration dates of food supplies that pass through their Food and Nutrition Units in a simple, practical, user-friendly, and effective way.

[0013] State of the art

[0014]

[0009] Known state-of-the-art solutions for management systems can be verified in state-of-the-art documents such as document IN20201103914, entitled "A system and method for smart inventory management" which, according to its abstract, refers to an end-to-end food inventory management system and method for commercial kitchens, restaurants or any fresh / ready-to-eat / packaged food manufacturing operations, with which it is possible to record the type and quantity of product received, track the movement of the product from receipt to consumption, monitor its expiration date and control stock levels.These actions are performed with the aid of cloud-based artificial intelligence technologies for identification, authentication, and estimation of the quality and freshness of incoming food stock, both during consumption and for final food preparation. AI is also used to authenticate the operator through facial recognition and to acquire contactless measurements of various inventory parameters, such as weight, temperature, size, image, and gas emissions, simultaneously at multiple points.

[0015]

[0010] However, it is observed that such a system requires specific equipment / compartment to place the received food products, which contains a plurality of sensors (weight, image, temperature, among others) for acquiring parameters, i.e., a complex installation that demands significant physical space. With all these components, such a system proves costly to implement and use, in addition to providing little practicality for small-scale food service establishments. Furthermore, if the aforementioned equipment / compartment presents problems, the use and effectiveness of the system are completely compromised, rendering it ineffective. In addition, the system does not provide means to monitor and identify the portioning of products, so that management ends up becoming incomplete and consequently inaccurate.

[0016]

[0011] Another patent document whose solution can be mentioned is US11989958 entitled "Food storage system, method and computer readable medium", which describes a system and method for sharing data about the contents of storage bags or containers with external devices, which can operate to track / record data about the contents in various storage bags and allow the identification of the contents in the storage bags based on a unique identifier associated with the storage bags. The system also employs artificial intelligence techniques to identify, through images of the packaging, the shape, thickness, volume and weight of the product - information that must subsequently be confirmed by the user, otherwise the records will be incorrect.However, the system in question also does not provide means to monitor and identify the portioning of products already registered when they are received from the supplier, which may compromise the accuracy of the inventory.

[0017]

[0012] It is noted that the current state of the art is inherently subject to errors in completion, reading, and interpretation, both on the part of the employees and collaborators of Food and Nutrition Units themselves, and on the part of the health surveillance or any body responsible for health surveillance, which, in its role as regulator and supervisor of the sector, is capable of applying fines and carrying out closures that undermine the functioning of Food and Nutrition Units and generate irreparable damage to their reputation and the continuity of their business. Errors in the management of supplies can cause immediate pecuniary and organizational damage, as they unfold into chains of errors.After an incorrect piece of data is entered, the initial inventory information compromises the entire subsequent (downstream) analysis chain, generating a succession of errors that will only end with the discovery of the root cause, but which may be noticed too late to avoid irreparable operational costs such as, for example, often unrecoverable financial losses that can lead to the closure of Food and Nutrition Units.

[0018]

[0013] Still in the regulatory field, there are no products and patents aimed at generating lists that allow ensuring compliance and execution of tasks based on best practices and compliance with local health obligations (such as Standard Operating Procedures determined by ANVISA).

[0019]

[0014] It should also be remembered that within the kitchens of Food and Nutrition Units (UANs) focused on selling food to the general public or even for internal satisfaction, the following operational practices are considered, more or less consistently, as standard: (i) production, identification and portioning of all mise en place (preparations); (ii) setting up workstations (locations where handling and / or production is actually carried out); (iii) monitoring the preparation / handling of dishes and / or final products; (iv) counting all stock of processed and unprocessed ingredients; (v) anticipation of item replenishment for the next production sequence; and (vi) purchase of new ingredients. Although these processes are followed by practically all UANs, there is currently no systematized and widely disseminated methodology in this way, but rather an unwritten and fragmented convention, without recorded controls and with very little supervision.The absence of an integrated view of the flow of inputs within the production operation generates a series of problems and inefficiencies, including: (i) ineffective purchases (purchases of products currently valid in stock); (ii) under or over-dimensioned production; (iii) storage errors or use of products unfit for consumption (due to a lack of explicit information and clarification of their expiration dates).

[0020]

[0015] Additionally, the lack of a centralized inventory and the quality and quantity of inputs makes it difficult to even calculate a nominal value for COGS (Cost of Goods Sold). This difficulty leads to an increase, often unnoticed and lacking informational sources, in the COGS of Food Service Units. The impact on the profitability of Food Service Units is immense and often only perceived when the situation regarding the sustainability of operations becomes uncontrollable and irremediable, leading to the closure of many Food Service Units that depend on the sale of their products to continue operating as restaurants, hotels, production kitchens, and the recently developed "ghost kitchens" (dark kitchens). Furthermore, Food Service Units face several operational difficulties such as a lack of materials for adequate labeling (temperature-resistant labels and filling instruments).It is common for information to be lost or misplaced within the kitchen, whether due to a lack of centralization or the loss of reference documents. Spreadsheets are printed and then filled out manually. Finally, the time spent by employees on decentralized monitoring and labeling tasks, which could be dedicated to the core activity of the Food and Nutrition Unit, is significant compared to other tasks. Added to this is the low qualification of employees, aggravated by the chronic problem of illiteracy and functional illiteracy, and the errors generated in these spreadsheets as a result of this situation. The adverse kitchen environment, with tensions and frictions common in professional operations, also impacts workflow. All these difficulties are reflected in the lack of visibility of the updated inventory, since control processes are mostly manual and quite obsolete, especially in monitoring expiration dates, and are subject to frequent filling and control errors.

[0021]

[0016] Finally, the systems known in the current state of the art do not have any type of interconnection or interface with the suppliers of the products used in the UANs.

[0022]

[0017] There is therefore room for a method and system for managing the production of food supplies that: a) Is integrated. Allows kitchen managers to have a comprehensive view of the entire operational and work flow of supplies in food and nutrition units. That is, from their receipt after purchase, through the portioning and handling of food, and finally, reaching the production and forwarding of the finished product to the consumer at the end of the chain; b) Allows for the prevention and mitigation of operational errors throughout the production chain of food and nutrition units; c) Provides centralized mechanisms with adequate visibility to identify the quantities and monetary value of the stock of supplies that will be sent for production; and during the production process;d) Allow for expiration date control and management of input receipts at the Food and Nutrition Unit (UAN), with effective stock counting, enabling UAN managers to plan their production and, eventually, provide information to UAN controllers regarding the control and purchase of inputs to better supply the UAN and efficiently fulfill the production plan; e) Be able to monitor and ensure regulatory compliance of UANs in relation to ANVISA guidelines and local state and municipal health surveillance agencies; f) Trace the input from the moment it enters the kitchen until its transformation process and delivery to the final consumer; g) Interface with suppliers to facilitate the purchasing process for replenishing missing products.

[0023] Objectives of the invention

[0024]

[0018] The objective of the invention is, therefore, to provide a production management system for food inputs for food and nutrition units in accordance with the characteristics of claim 1 of the attached claims.

[0025]

[0019] Another objective of the invention is to provide a method for managing the production of food inputs in accordance with the characteristics of claim 6 of the attached claims.

[0026]

[0020] Other features and details of the features are represented by the dependent claims.

[0027] Description of the figures

[0028]

[0021] For a better understanding and visualization of the object of the present invention, it will now be described with reference to the attached figures, representing the technical effect obtained through an exemplary embodiment that is not limiting the scope of the present invention, in which, schematically:

[0029] Figure 1: presents an illustration of the kitchen routine that the system of the present invention encompasses;

[0030] Figure 2: presents a detailed illustrative diagram of a kitchen's production routine, in which the inner wheel indicates the platform's interface points against the outer wheel that details the broader kitchen routine;

[0031] Figure 3: shows views of the user interface screens on a mobile device, displaying the navigation menu and engagement cards;

[0032] Figure 4: shows the screen from Figure 3, allowing a detailed view of the monetary value indicators of products in stock nearing their expiration date;

[0033] Figure 5: shows the system screen when viewed on a desktop;

[0034] Figure 6: shows the system screen when viewed on a tablet;

[0035] Figure 7: shows another screen of the system when viewed on a tablet;

[0036] Figure 8: shows a visual representation of a label printed by the system, without a QR Code;

[0037] Figure 9: shows a visual representation of a label printed by the system, with a QR Code;

[0038] Figure 10: presents a flowchart illustrating the steps of food management control in the system of the present invention;

[0039] Figure 11: shows the continuation of the flowchart from Figure 10;

[0040] Figure 12: shows the mobile application preview on the "home page" options menu screen;

[0041] Figure 13: shows the mobile application preview on the "home page" screen;

[0042] Figure 14: shows the mobile application preview on the registration screen;

[0043] Figure 15: shows the mobile application view on the groups and subgroups screen;

[0044] Figure 16: shows the mobile application preview on the pre-print label template screen;

[0045] Figure 17: shows the desktop application view on the label group printing screen;

[0046] Figure 18: shows the mobile application display on the expiration date monitoring screen;

[0047] Figure 19: shows the mobile application display on the QR Code data reading screen for monitoring expiration dates;

[0048] Figure 20: shows the mobile application visualization on the product counting flow screen;

[0049] Figure 21: shows the tablet application view on the inventory control screen;

[0050] Figure 22: shows the mobile application visualization on the input control screen;

[0051] Figure 23: shows the mobile application display on the receipt control screen;

[0052] Figure 24: shows another view of the mobile application on the input control screen; and

[0053] Figure 25.1 shows the first part of a flowchart of the method for using the management system of the present invention; and

[0054] Figure 25.2: shows the second part of the flowchart presented in Figure 25.1.

[0055] Detailed description of the invention

[0056]

[0022] The following detailed description refers to the accompanying drawings in which embodiments of the present invention are represented, by way of non-limiting illustration. These embodiments are described in such a way as to allow a person skilled in the art to reproduce their results. Other embodiments resulting from aesthetic changes of visuals are possible and can be carried out without departing from the spirit and scope of the present invention. The following detailed description should therefore not be understood in a restrictive or limiting manner.

[0057]

[0023] The method and system for managing the production of food inputs according to the present invention comprises a solution composed of software or an application for use on at least one electronic device, which may be a microcomputer (such as Raspberry PI 4 and / or similar), a mobile device (cell phone and tablet), or a static device (personal computer), wherein such software or application connects, remotely or via cable, to a printer so that the user can print labels for labeling the food inputs to be managed. The system also comprises at least one image capture device cooperating with said electronic device, wherein the image capture device may be a camera embedded in a tablet, cell phone or personal computer.

[0058]

[0024] The system is web-based, accessible via mobile devices and computers, and sends and receives information packets directly to the server where the software is installed. At least one information packet provides data that allows the system to verify whether food supplies comply with local regulatory and sanitary obligations. The entire system's information base and database are stored in a digital cloud. Given its versatile use across various system types, two distinct user types are created: the manager (or stakeholder) responsible for the financial and operational management of the inventory; and the functional user, who works in the kitchen and will be responsible for both the initial interface with the receiving process and the labeling process, both of which are detailed further below.As a rule, the manager will have a broader view of the system (Figure 5), while the user will have a more condensed view aligned with the functions they will perform.

[0059]

[0025] The system of the present invention also allows the creation of different manager profiles for each type of manager within the kitchen, such as managers who are responsible only for certain areas, or managers who are only responsible for monitoring alcoholic beverages. In addition, the system also meets the monitoring needs of nutritionists and technical managers of restaurants (CFN Resolution No. 378 / 2005 and No. 576 / 2016), whether these nutritionists work exclusively for one food service unit or several. In the latter case, the user (whether a nutritionist or not) can have multiple accesses in different restaurants, centralizing their monitoring capacity for all restaurants for which they are responsible in a single interface. For this purpose, each user is provided with a combination of identifier (login) and keyword (password) to access the system.

[0060]

[0026] When starting to use the system of the present invention, it is necessary to map all the supplies used in the kitchen so that it is possible to discriminate the stock base that will be fed by the user himself in the future, as well as the expiration dates determined by the current regulations (RDC Anvisa 216 / 04 and regulations at the state and municipal level, such as CVS 5 / SP) for the expiration date management module.

[0027] The system allows the traceability of the input from its entry to its exit through the creation, in the software, of monitoring labels, their printing, affixing to the supplies and monitoring, by the software, of such supplies based on said labels.In short, input mapping means actively monitoring the input from its entry into the kitchen, its handling and portioning, and finally, its exit to the production area, a moment materialized in the act of indicating in the system that the input has been used and is no longer part of the stock (referred to later in this document as the act of "removing" an input registered in the stock) within the kitchen. The data is stored natively in the system presented here and in a cloud computing system, therefore having backups or records that can be accessed. At an operational point, product registration is carried out by the user upon receiving the input in the kitchen, by entering some essential information into the system, such as the product name, its brand, its Federal Inspection Seal (SIF) number, batch, and its temperature at the time of receipt (in line with regulatory guidelines on product receipt).In this registration process, it is also possible to verify the authenticity of the SIF / LOT based on the registrations of ANVISA (Brazilian Health Regulatory Agency) and the respective ministries responsible for each food item that is reconciled upon entering the kitchen. In this respect, it is important to highlight that the system of the present invention is linked to the regulations and databases of the health surveillance services of the place of use to also verify whether the receiving and storage conditions comply with the determinations of the regulatory body for the input in question.

[0061]

[0028] The system user also receives an access key that allows the subsequent inclusion of additional inputs - it being understood that the software keeps a record of the actions performed within each access key, allowing a chain of control, that is, storing a history of all actions taken. This chain of control is stored natively in the system software (and backed up in the aforementioned cloud computing) and is accessible only by the manager login. Access to this chain of control allows one to see, in a contextualized manner, how many prints and deletions were made, and which processes were carried out within the kitchen in a given time interval or at a specific time.

[0062]

[0029] After the initial registration of supplies, the user gains access to a control panel through which it is possible to manage and monitor the supplies. This control panel has the following functionalities: (i) Expiration Dates; (ii) Filters and Search; (iii) Validity Status; (iv) Change History; (v) Responsible for customizations and handling of the platform; and (vi) Graphs, Usage Statistics, suggestions for best practices and Data Analysis. On screen, there is a set of data organization that translates into efficiency gains not only for the food production sector of the kitchen and its adherence to legal and infra-legal regulations, but also for the performance of supply and planning processes in this sector.

[0063]

[0030] In short, the platform allows the consolidation, centralization, and use of data related to the inputs handled in the kitchen for the following activities: (i) regulatory compliance, through printing, labeling, and comparison between the input storage conditions and the regulatory requirements of health surveillance agencies for the correct storage of that input; (ii) planning and performance of purchasing and supply processes so that the aforementioned production process is carried out with efficiency gains and waste reduction; (iii) culinary production planning, through the analysis and use of the production control module; and (iv) performance of controls in the input receiving process, since the tool serves as a source of information control.

[0064]

[0031] Regarding regulatory compliance outlined in item (i) above: the tool prints labels directly through the system and monitors its data. The user fills in the data related to the input at the time of receipt (its weight, its SIF / LOT identification, the supplier's identification, and the identification of the person / employee within the kitchen who received the input) within the system, whether on a mobile phone, tablet, or microcomputer, and sends the label for printing on the printer via wireless data transmission, or via a cable connection between the tablet or microcomputer and the printer. Alternatively, the user may use the label data entry field to perform other functions (such as fulfilling regulatory compliance tasks detailed below) for internal control purposes that go beyond managing expiration dates in their UAN.

[0065]

[0032] At the time of printing, the user may customize the label based on the following parameters: (i) size; in an exemplary embodiment of the present invention, labels of 60 millimeters by 60 millimeters, or 40 millimeters by 25 millimeters are used; (ii) additional information which may include: the logo or visual identification of the UAN (e.g., restaurant logo, name of a company associated with the industrial kitchen, etc.); the information of the legal entity that owns the UAN and is responsible for it (e.g., the CNPJ number and / or address of the food and nutrition unit). Such a label may contain a reading code (5) (barcode or QR Code; see Figure 9), which may be scanned by a device with a camera, such as a tablet or cell phone, and the system will promptly recognize the input and display the product information and unique number referring to that label.The system will recognize and provide the user with information that may not be present on the physical label that was printed, but which was entered by the user at the time of registration and creation of that specific label, as detailed in the following paragraph. Alternatively to scanning the reading code (5), the system also allows the use of "RFID" (Radiofrequency Identification) technology. In this mode, the labels will be printed with chips that will enable the use of the technology that will allow a user, equipped with a portable RFID reader (radioscanner), to pass this reader over their physical stock so that the system identifies and recognizes all the supplies present there. This is another information source suitable for planning and control.The tool is also capable of generating labels to comply with sector regulations pertaining to food labeling, specifically those contained in Article 30 of CVS Ordinance 5 of April 9, 2013, issued by the State Health Secretariat - Sanitary Surveillance Center of the State of São Paulo, and sector regulations and related standards issued by state-level sanitary surveillance agencies.

[0066]

[0033] At this point, it is worth noting that the label on screen represents a data organization element whose organizational methodology is unprecedented to date. For the creation of this label, the following were considered

[0067] Petition 870240107738, dated 12 / 17 / 2024, page 27 / 69: Gestalt principles and the pregnance of form, along with the hierarchy of information, where typographic weights were strategically organized to group and structure the label information efficiently. Furthermore, visual design principles were applied to optimize legibility and functionality.Specifically, we utilize the following Gestalt principles: the Principle of Common Region, where elements tend to be perceived in groups if they share an area with a clearly defined boundary; the Principle of Proximity, where objects close to each other tend to be grouped together; the Principle of Prägnanz, where people viewing the artifact will perceive and interpret ambiguous or complex images in the simplest possible way, as this interpretation requires the least cognitive effort; the Principle of Similarity, where the human eye tends to perceive similar elements in a design as a complete image, form, or group, even if these elements are separate; and the Principle of Uniform Connectivity, where elements that are visually connected are perceived as more related than unconnected elements.These principles were carefully applied to ensure that the label is aesthetically pleasing, as well as highly functional and easy to understand.

[0068]

[0034] Referring to Figure 8, the label is separated into four main sections (1, 2, 3 and 4), each with specific design characteristics as indicated below.

[0069]

[0035] Section (1) is the first to be noticed by the user, facilitating quick product identification, and presents the product name (11), the unit of measure (12) and the storage condition (13). Preferably the product name (11) is displayed in sans-serif font, large size and bold to ensure visibility and quick identification. The unit of measure (12) indicates the weight, quantity or volume of the input, displayed in sans-serif font, smaller and bold, generating emphasis. The storage condition (13), which, for example, may have the terms "chilled", "frozen", "room temperature" or "hot", is presented in a smaller font, just below the product name, highlighting its storage condition.

[0070]

[0036] Section (2), located in the middle of the label, presents the properties for CVS-5 Compliance, aiming to meet the most critical legislation in this context, as well as indicating some additional information. It indicates the Original Expiry Date, Handling Date and Expiry Date (21), presented in a medium-sized font, bold, left-aligned for easy sequential reading, with dates formatted in day / month / year and hour:minute:second format for accuracy. It also indicates the Brand, Supplier, SIF and Lot (22) of the input, highlighted in bold, with the line separation and spacing between each item using the breathing space technique, ensuring visual clarity and avoiding information clutter.

[0071]

[0037] Section (3), located in the lower region of the label, indicates the responsible user (31) and the business information (32) of the UAN. The Responsible indication (31) is highlighted in bold, indicating the person responsible for handling the product; this information is not mandatory but is considered a good practice and helps improve the continuous efficiency process to ensure specific user training. As this information changes from label to label, it was given the same typographic weight as the fields in section (2). The business information (32) indicates the name of the restaurant or UAN, CNPJ, address and ZIP code, organized hierarchically and left-aligned. The CNPJ and ZIP code are placed side by side due to the character size standard, allowing control of the field width, thus ensuring that the address (variable in character length) has a complete line, avoiding typographical overlap. City and State: Positioned below the address.

[0072]

[0038] Finally, section (4) refers to the product identifier number, positioned in the lower right corner, in bold and preceded by a hashtag symbol (#), generated by a unique system algorithm. This alphanumeric identifier ensures a unique and global identification, connecting the physical label to the digital management system of the present invention.

[0073]

[0039] Within the present management system, the data entered into labels also serve to control the execution of routine regulatory compliance tasks, such as those detailed in ANVISA's standard operating procedures. Although the printed label is the final artifact, it is also possible to view additional data in the system interface that may or may not be actually printed. In this way, it is possible to verify whether there are records that the UAN team has properly performed tasks such as, for example, cleaning kitchen hoods, changing air conditioning filters in environments where products are served directly to end consumers, or even whether fire extinguishers are valid.Naturally, it is possible to label the environments where such tasks are performed if, within the UAN production environments – taking the replacement of the exhaust hood as an example – a UAN manager chooses to print labels indicating the replacement, specifying the day and time of the task, and subsequently monitor the routine of completing this task by viewing the history of data entry and even the printing of labels related to this completion. Through this static digitization, the system also allows impartial verification by health inspection bodies that can access the chain of data entered and have access to an additional source of proof of the effective compliance with standard operating procedures, in a market where falsification of this data is a recurring practice.

[0074]

[0040] Printed or virtual labels (viewable through the interface) equipped with reading codes allow access to the aforementioned database, through which users can view and update data relating to food supplies in real time. Even after printing or creating and / or applying labels to supplies, all linked information can still be modified and updated on the digital platform, reflecting, in real time, any and all changes that are made. This functionality ensures that critical data about the supplies - such as expiration dates, storage conditions, current processing status - are always up-to-date and accessible by reading the reading code (5) present on the labels.This approach not only generates considerable efficiency gains in inventory control and input management, but also contributes to better regulatory compliance and complements the input tracking functionality throughout the entire food production chain in the methodology presented here.

[0075]

[0041] In addition to what has been discussed regarding the label and its role not only as a data artifact to identify the movement of supplies within the kitchen, but also for the fulfillment of regulatory tasks, the system is also capable of providing information regarding the waste rate during the handling and production process. As supplies are handled for the preparation of final dishes (e.g., a fish fillet to be served, a vegetable to be handled, and foods that tend to lose some of their weight due to variations in water content during handling), the user is able to indicate which components of that supply are effectively discarded out of necessity (e.g., the fish bone or the vegetable peel) and which are discarded for each production process and could eventually be reused in other processes (e.g.,The tail and skin of a fish that could be used as an ingredient in a tail that would be used in another dish, the peel and / or unused parts of a vegetable that can be used to generate a tail). With each iteration and instantiated manipulation process, the system acquires new datasets capable of indicating which components are used in each manipulation process and their characteristics that lead to waste or loss of composition, and indicating a correction factor for the future development of manipulation processes. This factor is later correlated with the component that concerns the suggestion of purchasing routines through continuous analysis in relation to inputs that usually lose part of their weight and composition during the manipulation process, such as animal or vegetable proteins with high water density.

[0076]

[0042] Regarding the planning and performance of purchasing and supply processes, in the first instance of using the system, the user can register all of their current stock of supplies, without prejudice to future additions and inclusions of supplies based on the receiving stage described below. This process alone immediately provides centralization and visualization of information that was previously fragmented and in several different databases. This mapping process is vital for the proper use of the system and, more than that, for the effective performance of the kitchen's operational routine. There is an entire nutritional consulting industry that takes, as a starting point in its consulting processes, precisely the mapping of the supply base present in a Food and Nutrition Unit. The use of the system of the present invention allows this process to be carried out solely by the user and for them to have total control over the data they enter.The system will perform this initial registration and mapping process using artificial intelligence, which will analyze a photo of an artifact that includes all the final products generated by that Food and Nutrition Unit (for example, in the case of restaurants, menus or, in the case of industrial kitchens, brochures that indicate all the items that are produced) and compile all the necessary inputs for the production of that list. Alternatively, it is also possible to perform this mapping through voice recognition (audio) in speech that is suitable for describing all the inputs that are currently present in the stock (in this case, the user will speak to the application which, based on what was said, will map what was said and assemble the mapping in a list).

[0077]

[0043] The system will also provide purchase suggestions based on the user's purchase and stock history. The system will indicate: (i) types and quantities of supplies that need to be purchased; and (ii) suppliers qualified to purchase said items, both items taking into account the current stock quantity of each supply. The system uses the following parameters for this process: the data obtained from the quantification and qualification of each supply upon its arrival in stock, through its labeling, since each label upon receipt will include the supply's arrival date, its weight, its SIF / LOT identification, the supplier's identification, and the identification of the person / employee in the kitchen who received the supply ("Products Received").When registering an input in the "Products Received" field, the system will, in line with regulatory requirements, provide a field for indicating the temperature at which the input was received, which the user will enter / enter. At the same time as registration, it is also possible to enter additional information into the system that is not on the printed label and that can later be consulted by the user when capturing the reading code (5) which, in a preferred embodiment of the invention, could be scanned via digital camera.

[0078]

[0044] The system will then create a receipt history taking into account the aforementioned data, which can be consulted against the shopping list (which the system will also generate, as will be detailed below) for immediate internal validation and which will become part of the data network relating to the kitchen of that UAN.

[0079]

[0045] From the start of the handling process, the system will be able to indicate, based on the metrics obtained in the previous item, how much each input will yield of specific products (for example: when the UAN receives a whole chicken, the system will be able to predict the transformation of this chicken into fractionated inputs and quantify the production based on each fractionated input, such as thigh, breast and wing).

[0080]

[0046] Regarding the culinary production planning identified in item (iii) above: once the receiving process and verification of the received items against the shopping list are completed, the kitchen will begin to handle the inputs for its production. From the moment an input is handled, a new label is mandatorily generated with a unique identifier (hash) that allows for the subsequent tracking of that specific input as it moves through the production process. Using the example of the chicken received in the previous item, each component of the chicken will receive its own label (the thigh, the drumstick, the breast, etc.), and everything that is actually handled / portioned becomes part of the "Controlled Products" network. Following the example, when the chicken is portioned, the user will remove the whole chicken from inventory and start generating labels for each component / fraction.The system will then use the data relating to the "Product Received" in the previous item to understand its transformation process: whether the Product's temperature changed (for example, through thawing) and whether it was fractioned. This input is then sent to the relevant location for its conversion into a final product: for example, the chicken thigh is marinated and served to the final consumer. When used, the user will record the final deduction of this component in the system. This process is facilitated by using the reading code (5) that is printed on the label (depending on the choice of the manager or user responsible for handling it during its original labeling).

[0081]

[0047] In summary, the process begins with the receipt of the raw material in the kitchen stock ("Product Received") and its verification against the purchase list (either from the platform itself or by the buyer responsible for the stock) through an initial labeling; the conversion of the raw material for handling in the kitchen (portioning and alteration of the raw material to make it suitable for cooking), which may or may not have a second labeling; and, finally, the removal of the raw material from stock when it is converted into a finished product.

[0082]

[0048] It is important to highlight that there are several products that are not portioned / divided upon receipt, and that go directly from receipt to the final stage of production. For example, a filet mignon is received in a quantity that is already suitable for final production and will not need to be portioned or divided for its production process. In addition to products destined for the end consumer, the system also tracks any waste on the platform through expiration date control - items that are no longer suitable for consumption, given that they are no longer within their expiration date.

[0083]

[0049] Given the extensive data network produced from the aforementioned processes, the following can be observed: the system will generate reports on the monetary value of each input within its inventory, forming a complete view of the inventory in monetary terms. Based on this data, the system will be able to generate reports on the consumption of the Food and Nutrition Unit (UAN) within time periods, suggesting what should be produced and, consequently, what should be purchased to integrate into the inventory for future production cycles. As a result of the data obtained in the processes described above, the system will be able to generate a shopping list, either manually (with data entered by the user) or through internal system iteration based on datasets or production processes.

[0084]

[0050] In addition to the above, the system of the present invention is also capable of generating a "reliability index" regarding the data available in the kitchen, which is based on user interactions. The more precise and consistent the user interactions with the system are, the better the reliability index of the data available within it. This process brings benefits both to the user, who has greater confidence and accurate and assertive data on their platform, and to the system itself, which receives this accurate data and is able to refine its iterations and generate more precise data in relation to the reality of the food service unit.

[0085]

[0051] Figures 10 and 11 show a flowchart of the system in question, with its constituent steps detailed as described below.

[0086]

[0052] Figures 12 and 13 show the system's "home page" screen, which is a user's first point of entry. The functionalities are arranged as follows: Labels-Validities-Receipt-Counting-Controlled Items. The registration fields are separated as follows: (Products-Groups-Team ((Employees - employee registration))-Methods) and Settings (Data Configuration and Print Point Configuration). These last two items are only available to the Manager user, since employee registration can only be done by the manager themselves. This screen facilitates interaction with all other system functionalities.

[0087]

[0053] Figure 14 illustrates the interaction of the Registration screen for registering a new product. It is in this environment that the mapping of all inputs is carried out, and where products are registered that will later be data artifacts at the time of receipt. The products receive their specification (for example, Avocado), are separated into a group (example: Fruits and Vegetables), receive their suggested shelf life (12 days, for example), indication of product measurement (grams or liters), indication of Brand or supplier, pre-registration of the SIF of the product (for items of animal origin) and method of counting the days of validity (either in days or hours) and method of preservation (for example: chilled, frozen, room temperature or hot). The user is also able to create customized or personalized statuses to indicate other product transformation processes within the production routine (such as product in marinating, product in thawing or desalting process, etc.).In this same environment, it is possible to preview what a printed label for that product would look like, taking into account a simulation of expiration dates for the day the product is being registered versus when it would expire. After registration, if necessary, it is possible to edit the specific artifact for that product or delete it from your product database.

[0088]

[0054] In Figure 15, it is also possible to create a group for the product on screen (either to categorize - for example, beef proteins; to organize into sections - hot preparation; or to organize into a specific recipe - filet mignon with orange sauce and arugula salad). In this field, it is also possible to create subgroups within groups. These groups can also be edited and subsequently deleted if necessary. In parallel to the registration field, the platform has a configuration environment, which unfolds into: generating the UAN registration, where basic registration data such as name, company name, CNPJ (Brazilian tax ID), and address are entered; and visualization of the current printing points (PDIs) with the necessary machinery, such as printers and attached microcomputers.

[0089]

[0055] Once the registration process is complete, the label printing workflow becomes possible, and consequently, the product can be labeled. The user will select the item for which they wish to print the label and the storage method the item is currently in. Based on this, the system generates a preview of how the label will be printed, and the user can select, if applicable, which of their UAN's PDIs they wish to print. Figure 16 shows how it is possible to print a group of labels (as detailed in the previous item) and select all items that are part of the group or select specific items from the group for label printing. Figure 17 illustrates this functionality geared towards situations where a user needs to label several items in a group, such as when several supplies will be handled simultaneously in a given area and need to be labeled.

[0090]

[0056] With the completion of the label printing process, the performance flow moves to the expiration date monitoring and control phase, where the user can view their inventory of supplies from a complete perspective, encompassing periods of their choosing. According to Figure 18, the system indicates labels (supplies) that are considered expired according to their expiration dates, those expiring on the current day, and those that will expire soon. The user will be able to create time filters, if necessary, to analyze different periods, such as weeks, months, or specific time slots.Figure 19 shows the monitoring environment, where the user can delete tags and contribute to increasing the reliability index of their system - tags that are marked as deleted are not integrated into the data network of this monitoring system and, therefore, the more proactive the user is in deleting them from their system, the better the purity of the data contained in this monitoring screen becomes, which translates into a greater capacity to act on the data gathered here.

[0091]

[0057] Figure 20 shows the screen that allows counting the supplies in stock at the UAN. Upon completion of this counting process, the user can check the products scanned and search for products by name (if they wish to view a specific product to ensure they have scanned it), finalize the count, or add more products if necessary. Subsequently, the user can check the list of products counted in the previous step for active monitoring and two-step verification purposes, to ensure mitigation of operational risks in the counting process.

[0092]

[0058] Figure 21 shows the "Controlled" environment, where the system compares counted products against products that are registered as "active" in the system because they are labeled. This environment best reflects the system's reliability due to the user's proactive role. On this screen, the user can view the monetary value of the supplies and processed items that are actually in their kitchen (from the whole chicken that has just been received to the portioned chicken that is being processed). Finally, this control field shows the status of the supplies and provides an accurate picture (if the user has been diligent in filling it out and interacting with the platform) of the current state of the supplies in the kitchen.He is able to visualize how many instances of inputs he has in his kitchen at the time of receipt, at the time of printing, and at the time of deletion, which reflects the transformation of the input into a product intended for the final consumer or the end of its expiration date, according to figure 22.

[0093]

[0059] Figure 23 refers to the receiving functionality, where the user can control products that are being added to their inventory in a purchase and / or restocking process. This interface uses the product registration artifacts mentioned earlier for supplies entering the inventory, and it is at this point that the user will check the temperature, quality, and quantity of the supply upon receipt in the kitchen, as can be seen in Figure 24.

[0094]

[0060] It is observed that the system of the present invention allows complete control of inputs in a Food and Nutrition Unit (UAN), in quantitative, qualitative, storage, fractionation, expiration date, monetary value, and compliance with current health surveillance regulations. In this respect, it is important to emphasize that if the system is used outside of Brazil, it can connect to or be fed with a database of relevant local regulations and legislation to allow for adequate compliance with all applicable standards.

[0095]

[0061] It is also important to highlight that the system in question can be used for inventory control when items are physically separated, such as those stored in different areas of the same building or even in different buildings, such as in two units of the same restaurant.

[0096]

[0062] Furthermore, the user can contract and use the system of the present invention in customizable packages to adapt its use to their needs and financial possibilities without thereby departing from the scope of the protection now claimed. Similarly, the system screens can be customized based on the products handled by the UANs and / or adapted to usage needs, such as, for example, a screen for storing images of invoices for products purchased and received by the UAN, to allow even more comprehensive control of the entire process involving the food supplies existing in the establishment.

[0097]

[0063] Finally, the method for managing the production of food inputs according to the present invention comprises the following steps, as illustrated in Figures 25.1 and 25.2:

[0098] (100) provide identification and system access data to one or more UAN users;

[0099] (150) receive or collect information relating to one or more food supplies existing or acquired by the UAN;

[0100] (200) enter input information into system registration fields and thus store said information in an online database that may be accessible to all system users or only to authorized users such as, for example, the manager, and such entry may be performed by user voice command;

[0101] (201) optional step: enter into the system monetary information relating to food inputs such as, for example, total purchase value or value per unit, weight and / or volume;

[0102] (202) optional step: acquire images, by means of photography or scanning, of the invoices relating to the acquisition of the inputs for filing together with the data of the corresponding input;

[0103] (250) check if the system issued any alert regarding the inadequacy of the registered input or its storage conditions in relation to the regulatory standards of the local health surveillance agencies;

[0104] (300) if the system has issued any alert relating to health surveillance in step (250), make the necessary packaging changes to regularize the situation;

[0105] (350) to print labels for the identification of all supplies available in the UAN, each label containing a unique code for product identification and information such as name, manufacturer and / or supplier data, quantity (units, weight or volume), expiration date, handling date, responsible user, UAN data and product status;

[0106] (351) Optional step: attach or insert or glue a radio frequency identification (RFID) chip to each input label, and link each chip to the corresponding input, for later control by specific readers; (400) glue each identification label to the packaging of the corresponding input;

[0107] (450) allow one or more users to monitor and modify the information registered in the system to report changes in the condition of the product, fractionation, use and / or new acquisition, among others, whenever an input is handled, and such change can be made by voice command of the user;

[0108] (500) allow that, in case of total consumption of the input in stock, the responsible user removes the product so that the system identifies and signals the need for replenishment;

[0109] (550) access the list of supplies that need to be replenished / purchased that is automatically generated by the system;

[0110] (551) optional step: authorize the system to automatically send a message to the supplier of the input that needs to be purchased to place the purchase order in the quantity previously registered in the system;

[0111] (600) to carry out the purchase or replenishment of necessary supplies; and (700) optional step: to access, whenever necessary, a control panel containing the entire history of user records and interactions in the system, for the purposes of monitoring, reviewing or issuing lists of supplies in stock, supplies about to expire, expired supplies, supplies to be acquired, analysis of the quantity of supplies in monetary value, among others. Such access may be permitted to all system users or, alternatively, only to UAN managers.

[0112] Final considerations

[0113]

[0064] The present invention describes a method and system for managing the production of food supplies that solves all the drawbacks of the current technique, in addition to allowing a more comprehensive, effective, practical and economical management for the control of supplies in Food and Nutrition Units.

[0114] Conclusion

[0115]

[0065] It will be readily understood by those skilled in the art that modifications can be made to the present invention without departing from the concepts set forth in the description above. Such modifications should be considered as falling within the scope of the present invention. Consequently, the particular embodiments described in detail above are merely illustrative and exemplary and not limiting as to the scope of the present invention, to which the full extent of the appended claims and any equivalents thereof should be given.

Claims

CLAIMS 1. Production management system for food supplies in food and nutrition units (UANs), characterized by comprising: - at least one electronic device for running a computer program or application for managing food supplies; - at least one image capture device cooperating with said electronic device, and - at least one label printing device connected, remotely or via cable, to said electronic device, wherein said management system sends and receives information packets from at least one database stored in a digital cloud, wherein at least one information packet provides information that allows the system to verify whether food inputs comply with local regulatory and sanitary obligations.

2. System according to claim 1, characterized in that the printing device comprises printing readable codes which may be either a barcode or a QR code.

3. System, according to claim 1, characterized in that the system issues an alert when it identifies any food input that does not meet local regulatory and sanitary obligations.

4. System according to claim 1, characterized in that the labels comprise four sections (1, 2, 3 and 4) in which: - section (1) presents the product name (11), the unit of measurement (12) and the storage condition (13); - Section (2) presents information relating to the properties of food inputs aimed at meeting regulatory and sanitary obligations. locations, such as Original Expiry Date, Handling and Expiry Date (21), and Brand, Supplier and Lot (22) of the input; - section (3) indicates the responsible user (31) and the business information (32) of the UAN; and - section (4) presents an identifier number for the food input and / or a reading code (5) generated by a system algorithm.

5. System according to claim 1, characterized in that the system comprises means for the user to define the size of the labels and the additional information that such labels may contain, such additional information being at least one of the following: the visual identification of the UAN, the name of the UAN, and the address of the UAN.

6. A method for managing the production of food supplies, implemented through a production management system for food and nutrition units defined in claims 1 to 5, characterized in that the method comprises the following steps: - (100) provide identification and system access data to one or more users of the food and nutrition unit; - (150) receive or collect information relating to one or more food supplies existing or acquired by the food and nutrition unit; - (200) enter input information into system registration fields; - (250) check if the system issued any alert regarding the inadequacy of the registered input in relation to the standards of the local health surveillance agencies; - (300) if the system issued any alert in step (250), make the necessary changes to regularize the input in inadequacy; - (350) to print identification labels containing information relating to each of the inputs available in the food and nutrition unit, each label containing a unique code for product identification; - (400) attach each identification label to the corresponding input packaging; - (450) monitor and modify the information registered for each input in the system whenever there is a change in the condition of the product, fractionation, use and / or new acquisition, among others, whenever an input is handled; - (500) In case of total consumption of the input, remove the input from the system so that the system registers and signals the need to replenish the input; - (550) access the list of supplies that need to be replenished or purchased that is automatically generated by the system; and - (600) carry out the purchase or replacement of necessary supplies.

7. Method according to claim 6, characterized in that it additionally comprises step (201) of entering pecuniary information relating to food inputs into the system.

8. Method according to claim 6, characterized in that it additionally comprises step (202) of acquiring images of the purchase invoices for the inputs for filing together with the corresponding input data.

9. Method according to claim 6, characterized in that it further comprises step (351) of coupling, gluing or inserting, in each input label, at least one chip of Radio frequency identification (RFID), and linking each chip to the corresponding input.

10. Method, according to claim 6, characterized in that it additionally comprises step (551) of automatically sending a message by the system to a supplier of an input that needs to be purchased, in order to place a purchase order for the input in the quantity previously registered in the system.

11. Method according to claim 6, characterized in that it further comprises step (700) of accessing a control panel containing the entire history of user records and interactions in the system, for the purpose of monitoring, reviewing or issuing listings relating to inputs.

12. A method, according to any one of claims 6 to 7, characterized in that the insertion or updating of information relating to inputs in the system is carried out via voice command.

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