According to the Torah, only certain animals are considered fit to eat. A land animal that has split hooves and chews its cud is acceptable. A sea creature that has fins and a tail is acceptable whereas shellfish are not. Only birds approved by the Torah can be eaten. Land animals and birds are slaughtered in a specific manner for preparation of kosher meals.
The separation of milk and meat is another important regulation. They are not even supposed to touch each other. In an orthodox Jewish household, meat and milk are not prepared, served or eaten together. Separate utensils, pans and pots are used and you will never find meat and milk served on the same table.
Foods that do not fall under meat or milk are regarded as neutral. These foods like nuts, seeds, grains, vegetables, fruits and eggs can be combined with either milk or meat. There are regulations regarding these foods too, and the whole growing process is monitored from the fields to the fork. Eggs must be individually checked for blood spots.
The Jews regard eating in this manner as a divine commandment. They believe it keeps them physically and spiritually strong and pure. If they were to disobey, they would lose their purity and sensitivity to spiritual things.
Animals must be slaughtered by those who know the laws. Written authorization from the right authorities is necessary. Slaughter must be done quickly by a smooth cut from a sharp knife. Forbidden fats and veins are removed after the animal is dead. The meat has to soak in a room temperature bath for 30 minutes. Then it is salted on both sides for about an hour to draw out the blood.
A product is not certified unless compliance with the Jewish dietary regulations is ensured. Every aspect of the process, from slaughtering to preparation is monitored. People want reliable information about their food, where it comes from and how it is handled. All facilities are checked with precise methods and all producers have to commit themselves to the necessary standards.
For dairy products to be considered fit for Jews, careful supervision is necessary from the beginning to the end of the processing. If non-kosher animals are there when a cow is milked, the milk is not suitable for consumption. Eggs must be from the list of acceptable birds and should not contain any blood spots. Bread should be baked in a Jewish home or bakery or by a professional baker under careful supervision by those who know the laws. Even the pan cannot be greased with animal fat for the bread to be appropriate.
In recent years food safety has become a great concern to consumers. Globally, many people are turning to these type of foods, motivated by health factors and various developments within the food industry. They want to be able to trust the quality of what they are buying and some of this confidence has been undermined. They want reliable information about the origin and composition of foods they eat and want to know that they are processed in a clean environment. A natural food and health wave is contributing to the popularity of these products.
The separation of milk and meat is another important regulation. They are not even supposed to touch each other. In an orthodox Jewish household, meat and milk are not prepared, served or eaten together. Separate utensils, pans and pots are used and you will never find meat and milk served on the same table.
Foods that do not fall under meat or milk are regarded as neutral. These foods like nuts, seeds, grains, vegetables, fruits and eggs can be combined with either milk or meat. There are regulations regarding these foods too, and the whole growing process is monitored from the fields to the fork. Eggs must be individually checked for blood spots.
The Jews regard eating in this manner as a divine commandment. They believe it keeps them physically and spiritually strong and pure. If they were to disobey, they would lose their purity and sensitivity to spiritual things.
Animals must be slaughtered by those who know the laws. Written authorization from the right authorities is necessary. Slaughter must be done quickly by a smooth cut from a sharp knife. Forbidden fats and veins are removed after the animal is dead. The meat has to soak in a room temperature bath for 30 minutes. Then it is salted on both sides for about an hour to draw out the blood.
A product is not certified unless compliance with the Jewish dietary regulations is ensured. Every aspect of the process, from slaughtering to preparation is monitored. People want reliable information about their food, where it comes from and how it is handled. All facilities are checked with precise methods and all producers have to commit themselves to the necessary standards.
For dairy products to be considered fit for Jews, careful supervision is necessary from the beginning to the end of the processing. If non-kosher animals are there when a cow is milked, the milk is not suitable for consumption. Eggs must be from the list of acceptable birds and should not contain any blood spots. Bread should be baked in a Jewish home or bakery or by a professional baker under careful supervision by those who know the laws. Even the pan cannot be greased with animal fat for the bread to be appropriate.
In recent years food safety has become a great concern to consumers. Globally, many people are turning to these type of foods, motivated by health factors and various developments within the food industry. They want to be able to trust the quality of what they are buying and some of this confidence has been undermined. They want reliable information about the origin and composition of foods they eat and want to know that they are processed in a clean environment. A natural food and health wave is contributing to the popularity of these products.
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