JERKY CRISPS - Trademark Details
Status: 601 - Abandoned - Express
Serial Number
78441780
Word Mark
JERKY CRISPS
Status
601 - Abandoned - Express
Status Date
2006-02-06
Filing Date
2004-06-25
Mark Drawing
4000 - Standard character mark
Typeset
Law Office Assigned Location Code
M50
Employee Name
RADEMACHER, MARK A
Statements
Disclaimer with Predetermined Text
"jerky"
Goods and Services
Meats; fresh and processed meat, including, dried meat, meat and meat-based snacks, dried and smoked beef, turkey and pork jerky, kippered beef, meat sticks, meat chips, fresh and cooked sausage, smoked sausage sticks and links, rope sausage, dried sausages, pepperoni, salami, pastrami, corned beef, roast beef, cooked ham, cured pork shoulder, dry cured pork butt, textured meat and soy protein sausage, cooked lamb loaf and Canadian bacon; meat-based snack foods
Classification Information
International Class
29 - Meat, fish, poultry and game; meat extracts; preserved, dried and cooked fruits and vegetables; jellies, jams, fruit sauces; eggs, milk and milk products; edible oils and fats. - Meat, fish, poultry and game; meat extracts; preserved, dried and cooked fruits and vegetables; jellies, jams, fruit sauces; eggs, milk and milk products; edible oils and fats.
US Class Codes
046
Class Status Code
6 - Active
Class Status Date
2004-07-01
Primary Code
029
Correspondences
Name
SNAPCO INC.
Address
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Trademark Events
| Event Date | Event Description |
| 2004-07-01 | NEW APPLICATION ENTERED IN TRAM |
| 2005-02-01 | ASSIGNED TO EXAMINER |
| 2005-02-02 | NON-FINAL ACTION WRITTEN |
| 2005-02-02 | NON-FINAL ACTION E-MAILED |
| 2005-07-28 | TEAS RESPONSE TO OFFICE ACTION RECEIVED |
| 2005-07-28 | CORRESPONDENCE RECEIVED IN LAW OFFICE |
| 2005-08-05 | AMENDMENT FROM APPLICANT ENTERED |
| 2005-08-26 | FINAL REFUSAL WRITTEN |
| 2005-08-26 | FINAL REFUSAL E-MAILED |
| 2006-01-03 | PAPER RECEIVED |
| 2006-01-03 | LETTER OF ABANDONMENT PROCESSED |
| 2006-02-06 | ABANDONMENT - EXPRESS MAILED |
| 2006-02-06 | ABANDONMENT NOTICE MAILED - EXPRESS ABANDONMENT |
