The Kosher standard prescribes the production and preparation of food according to specific Jewish regulations and customs. The Kosher certificate (Hebrew: Kashrus - appropriate, correct) guarantees that a particular food product meets the requirements prescribed by the Torah (known as the five books of Moses).

 

The Torah specifies which products are acceptable for consumption and the manner in which they must be prepared to be permissible for consumption.

Foods That Are Kosher

• Meat and meat products. Only certain types of animals are considered Kosher, namely those with hooves and that are ruminants, such as beef and lamb, while pork and rabbits are not Kosher. Poultry allowed includes only chickens, turkeys, geese, and ducks. Additionally, for meat to be Kosher, the animal must be slaughtered in a precisely defined, ritualistic manner that does not cause the animal pain, and the ritual slaughter is performed by a specially trained individual. This method of slaughter is considered the most humane and painless way of slaughtering animals. Once the animal ceases to show signs of life, the presence of diseases, with a special emphasis on the lungs, is checked. Then, the innards, nerves, and all blood are removed from the animal, the consumption of which is prohibited.

• Fish. All types of fish with fins and scales are permissible for consumption, while seafood (crustaceans, shellfish, lobsters, etc.) are not Kosher. Unlike animals, there is no specific ritual for killing fish. A condition for fish to be Kosher is also to have fins in circulation.

• Fruits and vegetables. All types of fruits and vegetables are generally Kosher; however, insects and worms that are often present in fruits and vegetables are not allowed. Some grape products are exceptions and are not Kosher.

• Cheese. Some types of cheese are Kosher, with the condition that they are produced from Kosher animal milk.

Fish, eggs, fruits, and vegetables can be consumed together with dairy or meat products, while the Kosher standard prohibits the preparation and consumption of meat and dairy products together. Also, meat, eggs, and organs from non-Kosher animals are not allowed. Vegetable oils can be used in the preparation of dairy and meat products.

Certification

The certificate guaranteeing that the products comply with Kosher requirements is issued by an authorized Rabbi, while the decision to approve the Kosher certificate is made by ECK (European Central Kashrut). Documentation, which includes the manufacturer's intention, production technology, list of raw materials involved in the production process, etc., is sent to ECK. In the case of technologically simpler products, the Rabbi controls the product himself, while technologically more complex products are inspected by a representative of ECK. Obtaining a Kosher certificate is easier if the manufacturer already has implemented standards such as HACCP, Halal, etc. If the product meets Kosher requirements, two certificates are issued, one from the local Rabbi and one from ECK. During the validity of the certificate, ECK conducts checks to maintain the credibility of the certificate.

Advantages of Kosher Standards

Thanks to the special control prescribed by this standard, Kosher food is considered healthier. As the Kosher certificate is increasingly recognized as a sign of healthy and quality food, in addition to members of the Jewish community, food with a "Kosher" label is consumed by members of the Muslim faith, vegetarians, as well as people allergic to various types of food. Many multinational companies have long recognized the advantages of Kosher certification. By possessing the certificate, companies gain a competitive advantage in the Kosher product market, which is growing daily.

 

For more information, read about Kosher certification agencies, or visit Directory of Kashkrus agencies and symbols.