Orthodox Jews have strict dietary regulations. They are only allowed to eat animals, like cows, that have split hooves and chew the cud. A pig is unacceptable because it does not chew the cud. Shellfish, like crabs and mussels, are prohibited whereas fish with fins and tails are fit for consumption. Many regulations exist about slaughtering of animals. Kosher meals are made of foods that comply with these regulations.
Another distinctive prohibition is the mixing of meat and dairy. Meat and dairy foods are not allowed to touch each other which means that they have to be prepared separately and cooked in separate pans and pots. They are never served together at a table and never consumed together. This rule is upheld in every orthodox Jewish household, even in the use of utensils.
There are three categories of food: meat, milk and pareve which means neutral. This describes foods that do not fall into the categories of meat or milk, such as eggs, fish, nuts, seeds and vegetables. Pareve foods can be used with either milk or meat.
The Jewish people believe that God wants them to eat in this way and that it keeps them physically strong and spiritually pure. The current complexity of foodstuffs and ingredients presents some challenges for the certification process but the market for these foods is booming. Rigorous, reliable and continuous inspection helps consumers to have more trust about what they are buying.
Humane guidelines are used in the slaughtering of animals. For example, it has to be done as quickly and painlessly as possible, using a sharp knife. The animal must be rendered unconscious instantaneously so it does not suffer. After the animal is slaughtered, certain veins and fats are removed. The meat must also lie in a bath of room temperature water for half an hour, after which salt is applied all over for an hour on salting tables.
For a product to be certified, all the ingredients and the way in which they are processed has to be carefully examined to make sure that the law is not being violated in any way. For instance, no equipment also used to process non-kosher foods can be used.
When it comes to dairy products, such as milk and cheese, monitoring is very careful. Ingredients, production and packaging are all carefully inspected. Bread, for instance, cannot be contaminated by the use of any dairy products, such as using animal fat to grease the pans. Cows cannot be milked together in a space with non-kosher animals.
In these days when we are concerned about the health and cleanliness of food, more than just Jews are buying these foods. Vegans, for instance, can be absolutely sure that certain products contain no meat. Those who need to eat diets free of dairy can also trust that the Jewish meals are really dairy-free. Allergy sufferers can also benefit. Others simply buy them because they feel they are safer and cleaner due to the close supervision and other precautions taken.
Another distinctive prohibition is the mixing of meat and dairy. Meat and dairy foods are not allowed to touch each other which means that they have to be prepared separately and cooked in separate pans and pots. They are never served together at a table and never consumed together. This rule is upheld in every orthodox Jewish household, even in the use of utensils.
There are three categories of food: meat, milk and pareve which means neutral. This describes foods that do not fall into the categories of meat or milk, such as eggs, fish, nuts, seeds and vegetables. Pareve foods can be used with either milk or meat.
The Jewish people believe that God wants them to eat in this way and that it keeps them physically strong and spiritually pure. The current complexity of foodstuffs and ingredients presents some challenges for the certification process but the market for these foods is booming. Rigorous, reliable and continuous inspection helps consumers to have more trust about what they are buying.
Humane guidelines are used in the slaughtering of animals. For example, it has to be done as quickly and painlessly as possible, using a sharp knife. The animal must be rendered unconscious instantaneously so it does not suffer. After the animal is slaughtered, certain veins and fats are removed. The meat must also lie in a bath of room temperature water for half an hour, after which salt is applied all over for an hour on salting tables.
For a product to be certified, all the ingredients and the way in which they are processed has to be carefully examined to make sure that the law is not being violated in any way. For instance, no equipment also used to process non-kosher foods can be used.
When it comes to dairy products, such as milk and cheese, monitoring is very careful. Ingredients, production and packaging are all carefully inspected. Bread, for instance, cannot be contaminated by the use of any dairy products, such as using animal fat to grease the pans. Cows cannot be milked together in a space with non-kosher animals.
In these days when we are concerned about the health and cleanliness of food, more than just Jews are buying these foods. Vegans, for instance, can be absolutely sure that certain products contain no meat. Those who need to eat diets free of dairy can also trust that the Jewish meals are really dairy-free. Allergy sufferers can also benefit. Others simply buy them because they feel they are safer and cleaner due to the close supervision and other precautions taken.
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