I claim:
1- A method for constructing a surfboard comprising the steps of:
forming first and second shell sections of a plastic material, said first shell section having an outer surface in the configuration of the top of a surfboard, said second shell section having an outer surface in the configuration of the bottom of a surfboard;
joining said shell sections together along their edges to form and air tight and water tight shell; and
coating the surfaces of said shell with a vinyl sticker material.
2- The method of claim 1 wherein the nose and tail portions of said surfboard are formed separately from said shell and are removably attached to said shell.
3- The method of claim 1 wherein said shell is formed from a polycarbonate material.
4- The method of claim 1 and further including the steps of forming holes in the surface of said second shell section and sealing said holes with said vinyl sticker material.
5- The method of claim 1 wherein the first shell section is formed by a pair of tube members attached to said second shell section in opposition to each other along opposite sides of said of said second shell section.
6- A surfboard comprising
a first shell section forming the top of said surfboard and a second shell section forming the bottom of said surfboard, said shell sections being joined together along their edges to form an air tight and water tight shell;
hollow nose and tail units removably attached to the nose and tail of said shell respectively;
An air channel interconnecting the nose and tail units; and
an air pressure valve for use in feeding pressurized air into the interior of said shell.
7- The device of claim 6 and further including holes formed in the second shell section and a vinyl sticker coating covering the entire shell and sealing said holes.
8- The device of claim 6 wherein said first shell section is formed by a pair of air tight and water tight tubular members attached in opposing relationship and running along opposite sides of said second shell section.
9- The device of claim 8 and further including a foot pad attached to said second shell section between said tubular members.
The claims below are in addition to those above.
All refrences to claim(s) which appear below refer to the numbering after this setence.
1. A device for evaluating food safety, comprising:
a processor for processing measured data corresponding to the temperature of food, including determining whether the food temperature falls below a first temperature setpoint or exceeds a second temperature setpoint; and determining whether the food temperature falls between the first temperature setpoint and the second temperature setpoint;
a memory for storing data;
a sensor for sensing data corresponding to the food temperature; and
wherein the first temperature setpoint is lower than the second temperature setpoint;
2. The device of claim 1, further comprising:
two visual indicia for providing a visual alert;
wherein the two visual indicia remain off when the food temperature is below the first temperature setpoint or above the second temperature setpoint; and
wherein the two visual indicia provide a visual alert in different colors when the food temperature falls between the first temperature setpoint and the second temperature setpoint, one color for when the food temperature is above the first temperature setpoint and below the third temperature setpoint, and the other color for when the food temperature is below the second temperature setpoint and above the third temperature setpoint.
3. The device of claim 2, wherein the third temperature setpoint is between the first temperature setpoint and the second temperature setpoint.
4. The device of claim 1, further comprising:
one visual indicium for providing a visual alert;
wherein the visual indicium remains off when the food temperature is below the first temperature setpoint and above the second temperature setpoint; and
wherein the visual indicium provides a visual alert when the food temperature falls between the first temperature setpoint and the second temperature setpoint.
5. The device of claim 1, further comprising a sensing tip for providing a physical contact with the food.
6. The device of claim 1, further comprising means for resetting said device to start or restart operation.
7. The device of claim 1, further comprising batteries for supplying power to the device components.
8. The device of claim 1, further comprising a remote receiver which receives, saves and displays the transmitted temperature data at a designated interval.
9. The device of claim 1, wherein the processor comprises registers, a clock, and outports.
10. The device of claim 1, wherein the sensor is calibrated during manufacture to establish the corresponding relationship between the measured data and temperature.
11. A method of evaluating food safety, comprising:
placing a sensor on the food so that the sensor physically touches the food;
measuring data corresponding to the food temperature by means of the sensor; and
determining, by means of the processor, whether the food temperature falls below the first temperature setpoint, or exceeds above the second temperature setpoint, or falls between the first temperature setpoint and the second temperature setpoint.
12. The method of claim 11, further comprising resetting said device to start or restart operation.
13. The method of claim 11, further comprising:
calibrating said device to establish corresponding relationship between the measured data and temperature; and
storing this relation in said device.
14. The method of claim 11, further comprising providing no visual alert when the food temperature is below the first temperature setpoint or above the second temperature setpoint.
15. The method of claim 11, further comprising providing a visual alert, by means of one visual indicia, when the food temperature falls between the first temperature setpoint and the second temperature setpoint.
16. The method of claim 11, further comprising
providing a visual alert of one color, by means of one visual indicium, when the food temperature is above the first temperature setpoint and below the third temperature setpoint; and
providing a visual alert of the other color, by means of the other visual indicium, when the food temperature is below the second temperature setpoint and above the third temperature setpoint.
17. The method of claim 11, further comprising receiving, saving, and displaying the measured temperature data at a designated interval by means of a remote receiver.