FRESHSEAL - Trademark Details
Status: 602 - Abandoned-Failure To Respond Or Late Response
Serial Number
78943857
Word Mark
FRESHSEAL
Status
602 - Abandoned-Failure To Respond Or Late Response
Status Date
2008-07-16
Filing Date
2006-08-03
Mark Drawing
4000 - Standard character mark
Typeset
Published for Opposition Date
2007-03-20
Attorney Name
Law Office Assigned Location Code
L30
Employee Name
CARLSEN, EMILY K
Statements
Goods and Services
Sausages
Pseudo Mark
FRESH SEAL
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
2006-08-08
Primary Code
029
First Use Anywhere Date
2006-10-00
First Use In Commerce Date
2006-10-00
Correspondences
Name
Brian G. Gilpin
Address
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Trademark Events
Event Date | Event Description |
2006-08-08 | NEW APPLICATION ENTERED IN TRAM |
2006-08-09 | NOTICE OF PSEUDO MARK MAILED |
2006-12-28 | ASSIGNED TO EXAMINER |
2007-01-03 | APPROVED FOR PUB - PRINCIPAL REGISTER |
2007-02-05 | ASSIGNED TO LIE |
2007-02-05 | LAW OFFICE PUBLICATION REVIEW COMPLETED |
2007-02-28 | NOTICE OF PUBLICATION |
2007-03-20 | PUBLISHED FOR OPPOSITION |
2007-06-12 | NOA MAILED - SOU REQUIRED FROM APPLICANT |
2007-11-27 | TEAS STATEMENT OF USE RECEIVED |
2007-11-27 | TEAS EXTENSION RECEIVED |
2007-11-27 | EXTENSION 1 FILED |
2007-11-27 | USE AMENDMENT FILED |
2007-12-14 | EXTENSION 1 GRANTED |
2007-12-14 | STATEMENT OF USE PROCESSING COMPLETE |
2007-12-17 | SU - NON-FINAL ACTION - WRITTEN |
2007-12-17 | NON-FINAL ACTION E-MAILED |
2007-12-17 | NOTIFICATION OF NON-FINAL ACTION E-MAILED |
2008-07-16 | ABANDONMENT - FAILURE TO RESPOND OR LATE RESPONSE |
2008-07-16 | ABANDONMENT NOTICE MAILED - FAILURE TO RESPOND |