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 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.
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 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.
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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