Disposable Hygiene Mask - Sneeze Guard

Abstract

A sneeze guard in the form of a strapless, disposable hygiene mask that is positioned within a dispenser in a kitchen or food production setting. The hygiene mask is intended for a one-time use to control the pathogens and bacteria that is spread through aerosols expelled from a sneeze or a cough. The inside of the hygiene mask contains a filter material with a 99% filtration efficiency to help protect against the spreading of the pathogens and bacteria resulting from the sneeze or cough. The hygiene mask does not contain any straps and is solely intended for a single use, with the intention to be discarded upon being used. The hygiene masks are positioned in a nested relation to one another within the dispenser. The dispenser is composed of a plurality of walls with a dispensing end. The dispensing end consists of a resilient diaphragm containing an opening. The stack of hygiene masks are positioned in such a way within the dispenser that the outermost mask may be pulled through the opening, resulting in the mask that was adjacent to the dispensed hygiene mask to become the outermost mask.

Claims

1. A disposable hygiene mask, comprising: a strapless mask completely covering the nose and mouth of a user, constructed from polypropylene material and an inner filter material with a 99% Bacteria Filtration Efficiency.

2. The disposable hygiene mask of claim 1, wherein the mask is comprised of an inner filter material that guards against aerosols expelled from sneezes to reduce contamination and infection within a food production setting.

3. The disposable hygiene mask of claim 1, wherein the mask contains an inner, softer surface that is applied to the users nose and mouth.

4. The disposable hygiene mask of claim 3, wherein the inner surface of the mask rests inside the box, unexposed to the outside environment.

5. The disposable hygiene mask of claim 1, wherein the mask fits comfortably inside a single hand of the user.

6. The disposable hygiene mask of claim 1, wherein the sides of the disposable hygiene mask are pleated, allowing for the mask to change shapes.

7. The disposable hygiene mask of claim 4, wherein the shape of the disposable hygiene mask at its starting position is rectangle.

8. The disposable hygiene mask of claim 4, wherein the shape of the disposable hygiene mask becomes oval upon being dispensed to apply to the user's mouth and face.

9. A disposable box for containing at least one disposable hygiene mask, wherein the at least one disposable hygiene mask contained within the disposable box, the disposable box comprising of a single resilient opening from which the at least one disposable hygiene mask will be disposed from.

10. A disposable box for containing at least one disposable hygiene mask of claim 9, wherein the plurality of masks are positioned within the box such that when an outermost mask, of the plurality of masks, is dispensed, an adjacent mask, of the plurality of masks, becomes the outermost mask.

11. A disposable box for containing at least one disposable hygiene mask of claim 9, wherein the plurality of masks are positioned within the box such that an outermost mask, of the plurality of masks, is the only layer that is exposed to the outside environment.

12. A disposable box for containing at least one disposable hygiene mask of claim 9, wherein the resilient opening of the box is designed to be smaller than the size of the mask to provide tension upon dispensing of the mask to turn the mask into an oval shape, which more effectively covers the nose and mouth.

13. A method of application of the disposable hygiene mask requiring a user to only use one hand.

14. A method of application of claim 11, wherein the user uses a single hand to dispense the disposable hygiene mask from the disposable box, through the resilient opening.

15. A method of application of claim 11, wherein the user uses a single hand to apply the disposable hygiene mask to the user's mouth and nose.

16. A method of application of claim 11, wherein the user uses a single hand to discard of the disposable hygiene mask upon a single use.

Description

BRIEF DESCRIPTION OF DRAWINGS

[0009] FIG. 1 is a perspective view of the strapless hygiene mask in a fully open configuration.

[0010] FIG. 2 is a profile view of the strapless hygiene mask portraying how the mask will fit on the face, covering the nose and mouth.

[0011] FIG. 3 is a side plan view of the hygiene mask in relation to the user's hand, portraying the optimal way the mask will be used.

[0012] FIG. 4 is a perspective view of the hygiene mask in relation to the user's hand.

[0013] FIG. 5 is an angular, perspective view of the hygiene mask within the aforementioned dispenser. FIG. 5 portrays the product in its final form, ready to be dispensed by the user with the outside layer of the outermost hygiene mask exposed.

[0014] FIG. 6 is an X-ray view of the hygiene mask within the same dispenser shown in FIG. 5, portraying how the hygiene masks will be positioned in a nested relation to one another within the dispenser so when the outermost hygiene mask is dispensed, the hygiene mask directly adjacent to the dispensed hygiene mask will become the outermost hygiene mask.

[0015] FIG. 7 is a perspective view of the dispenser shown in FIG. 5 portraying the product in its application form, sitting on top of a working kitchen table. FIG. 7 also portrays the size of the dispenser in relation to a table and cutting board.

DETAILED DESCRIPTION OF INVENTION

[0016] The present invention relates to a strapless hygiene mask that is designed for a single use, to act as a safe guard in a kitchen or food production setting in combatting the spreading of aerosols from sneezes and coughs. A single use is defined as a single sneeze or cough, after which the hygiene mask should be properly discarde. The hygiene mask is intended to be gripped by the user with a single hand and is designed to cover both the nose and mouth to restrict the spreading of pathogens and bacteria expelled during a sneeze or cough. The hygiene mask is designed to be used with the use of a single hand and discarded with a single hand as well. The hygiene mask is intended to improve the hygiene and overall sanitation of a kitchen and/or food production setting by combatting the spread of bacteria expelled from sneezes and coughs, to drastically reduce contamination and infection within kitchens and food production settings. It further relates to a dispenser that holds the hygiene masks in a nested relation to one another. It further relates to the practical application of the hygiene mask within a kitchen and food production setting.

[0017] One view of a hygiene mask 10 is illustrated in FIG. 1. Hygiene mask 10 is sized to fit over the nose and mouth of a wearer and includes an inside surface 12, the surface proximal to the face of the wearer, that contains a filter material to properly restrict the spreading of particles and pathogens. The surrounding layer 11 contains a soft layer without filter material as it is designed to surround the mouth and nose regions, with the sole intention to provide a soft surface that will be touching the face. Both inner surface areas 11 and 12 are not exposed to the outside environment.

[0018] The hygiene mask is designed to cover the nose and mouth regions as shown by FIG. 2. Hygiene mask 22 shows a side plan view of the hygiene mask 10 to show the hygiene mask in relation to the face and its intended use during application. Hygiene mask 10 contains an outer layer 21 that is designed to be gripped by the user and is meant to be proximal to the inner hand of the user. Outer layer 21 is intended to remain partially exposed to the outside environment so that it can be gripped and dispensed in a timely manner and is never intended to touch any part of the face.

[0019] The hygiene mask is intended to be dispensed with the use of one hand and is meant to be applied to the face with the use of one hand. FIG. 3-4 show the hygiene mask in relation to the user's hand in a side plan view and a perspective view respectively. The hygiene masks are intended to be positioned within a dispenser 50 that contains a plurality of walls 51 with the outer layer 21 of the outermost face mask exposed. This embodiment is portrayed in FIG. 5 through an angular perspective view 52 of dispenser 50.

[0020] The hygiene masks are intended to be positioned in a nested relation to one another as portrayed in FIG. 6 where the outermost hygiene mask 61 sits opposed to the second outermost hygiene mask 62 so that when hygiene mask 61 is dispensed, hygiene mask 62 becomes the outermost mask. This process continues until the last hygiene mask 63 is dispensed. FIG. 6 shows an x-ray view 60 of dispenser 50.

[0021] The invention is strategically designed in such a way where the outer layer 21 is never in contact with the face, while the inner surface layer 11 that is designed to be placed over the mouth and nose, never makes contact with the outside environment. The invention is designed in such a way to offer an improvement to the current forms of combatting sneezes and coughs by eliminating the likelihood of airborne pathogens making contact with the inner surface layer 11; thus reducing the likelihood of illness and contamination.

[0022] The hygiene mask 10 within dispenser 50 is intended to sit within a kitchen setting, on either working or preparation tables 71 as portrayed in FIG. 7. Multiple dispensers 50 are intended to be placed throughout each kitchen so they remain in close proximity to all kitchen and management employees. The final application of dispenser 50 is not restricted to the way that is portrayed in FIG. 7. Dispenser 50 is designed in such a way that it can be positioned on a table or mounted on a wall within the kitchen using various forms of adhesives and/or designs. FIG. 7 shows the most practical application of the product without the use of any additional tools or resources.

[0023] The present invention is not intended to be used as a substitute to proper hygiene and hand washing protocols but rather to serve in a complimentary fashion to those protocols with the main focus being the containment of particles and pathogens expelled during sneezes and/or coughs with the intended goal to eliminate the likelihood of contamination of food produced by the kitchen and of the spreading of illness amongst a kitchen's employees.