Dispensing – Automatic control
Reexamination Certificate
2000-06-12
2002-04-23
Kwon, John (Department: 3754)
Dispensing
Automatic control
C222S039000, C222S638000, C222S639000, C222S651000, C340S573100, C434S169000
Reexamination Certificate
active
06375038
ABSTRACT:
BACKGROUND OF THE INVENTION
1. Field of the Invention
The present invention relates to an improved dispensing apparatus. More particularly, a dispenser that incorporates a timing means in conjunction with audio and visual output to assist the user in proper washing techniques for compliance with recommended guidelines and to monitor the number of usages.
2. Background Art
Each year, millions of reported illnesses and serious infections are attributable to improper hand washing. The unreported cases are estimated to be much higher. Food borne illness kills over 10,000 people each year, and 70% of the outbreaks originate in food service sector. The passage of viral and bacterial contaminants result from physical contact with an infected source and are carried from one site to another with each successive physical contact.
The problem is most evident in hospital and related medical establishments, as well as those businesses associated with preparing and distributing food and food products. A person that handles a single contaminated source will spread the contaminant to every person, article and surface touched by that person. The subsequent contaminated sources represent additional contamination sites that spread the contaminant. The liability of contamination or illness caused by inadequate washing techniques is very high. And, a single food borne illness can tarnish a long-standing reputation and wreak financial havoc.
Proper washing of hands has been demonstrated to kill the contaminants and prevent the spread of disease and contaminants. According to the Centers for Disease Control, proper hand washing is the single most important process in preventing the spread of the pathogens. Microbial contamination refers to microscopic organisms, especially any of the bacteria that cause disease, e.g.: germs. A germ is the rudimentary form in which a new organism is developed, and encompasses any microscopic organism and any one of the bacteria that can cause disease. A bacterium is typically a one-celled microorganism, wherein some cause diseases such as pneumonia, tuberculosis, or anthrax while other bacteria are necessary for fermentation and nitrogen fixation.
Some industries are much more sensitive to proper washing techniques. Restaurants are particularly prone to the dissemination of food-borne contaminants and the U.S. Food and Drug Administration (FDA) has specific guidelines articulated in the Food Code. The Food Code has several sections that address the washing of hands for food service and related personnel. According to the Food Code regulations, a person must wash after using the bathroom, sneezing, coughing, using a disposable tissue, using tobacco, eating or drinking, handling soiled utensils, and when switching from raw foods to ready-to-eat foods, and any other activity that potentially contaminates the hands.
In addition, the Food Code describes a proper hand washing technique as lasting at least 20 seconds, washing up to the forearms, and a special emphasis on between the fingers and underneath fingernails. In addition to timing the washing, it is important to consider the different steps in the washing procedure. A proper washing cycle commences with combining water and soap and scrubbing the hands vigorously. There are various soaps or cleansing liquids that can be used, preferably having anti-bacterial or anti-microbial properties. Nails should be cleaned and scrubbed. After scrubbing, the hands should be thoroughly rinsed with water. The areas between the finger and underneath the fingernails should be specifically cleaned and checked.
The regulations also require a supervisor ensure compliance with the regulations and promote the effective washing protocols. Employers may be fined or lose licenses if employees do not observe these regulations, and such employees are likely to lose their employment.
Although there may not be specific codes governing all industries and circumstance, it is common sense that adherence to the regulations will instill a safer environment for all. And, in a litigious environment, adhering to a strict standard is also a cost-effective and practical measure. There are varying international standards for the washing of hands, but in general, the U.S. standard provides a reasonable approach to follow.
Unfortunately, the proper washing guidelines are not regularly and rigorously followed. Many food service personnel do not appreciate the significance of proper washing. The restaurants rarely provide adequate training to the personnel, and seldom encompass sufficient supervision during the work shifts. In addition, the employees at restaurants and dining establishments tend to be lower paid and may not care or understand the posted written guidelines, especially if the guidelines are in an unfamiliar language. Presently there is no adequate means of providing proper guidance and instruction during washing, no system designed to walk a user through the washing steps, and no simple means of monitoring or tracking employee washing.
Contributing to the problem of inadequate washing is the lack of formal education by those in the food services segment, the low pay scale, and the periods of rushed food preparation. These factors all contribute to a potential for poor washing conditions. Due to the many illnesses caused by food preparation, the FDA continues to apply more formal regulations and guidelines for employers regarding proper washing skills. Employers are demanding a better system of aiding and monitoring employee washing habits.
The soap and liquid compounds for hand washing come from a number of different dispensers available in the marketplace. Liquid and semi-liquid dispensers are used in numerous applications and are used to dispense metered portions of cremes, lotions, gels, soaps, anti-bacterial cleansing liquids, anti-microbial cleansing liquids, and similar materials. A typical dispenser allows the user to obtain a specific amount of liquid matter with minimal ease. Manual and semi-automatic dispensing systems are common in the industry, and automated dispensers are beginning to enter the marketplace.
The manual dispensers utilize levers and other mechanical assemblies wherein the user must provide some physical contact with the unit in order to dispense the liquid. The physical contact in manipulating the lever does provide a contact with a surface that is typically wet and dirty, and may harbor contaminants. Automated dispensers are becoming more popular, and operate with a variety of electrical and electromechanical components to automatically dispense the liquid after triggering some sensory input. The automatic or ‘touchless’ dispensers do not require any physical contact with the dispenser.
Unfortunately, the touchless dispensers are fairly expensive and require fairly complex electrical and electrical components in order to function. Besides electronic equipment, there are mechanical components such as plungers and gear trains that work in conjunction with the electronics. The mechanical gears draw substantial energy during the ‘pinch and squeeze’ operation to deliver liquid cleanser, requiring frequent battery replacement. In addition, if the batteries are drained, the electrical elements are not functioning properly, or the mechanical functions are broken, the entire unit is disabled and will not dispense any liquid cleansers. The low reliability and the catastrophic failure mode are a major concern in the touchless dispenser market.
Within the field of liquid dispensers, there are many types of dispensers. The most common and cost effective is the bag-in-box system, where the liquid comes in a no-leak pouch with pump tip and is disposable. This system is a closed system, and all the air is removed from the pouch during manufacturing. The bag collapses upon itself once the liquid is evacuated, minimizing waste disposal. The closed system has many advantages, including being a more sanitary system. The standard size pouch is 800 ml, but other sizes are in use, including 500 ml to 900 ml. It is a necessary requirement
Daansen Warren S.
Hock Allan G.
Asmus Scott J.
Daansen USA, Inc.
Kwon John
Maine Vernon C.
Nicolas Frederick C
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