What are the Standards of Kosher?

The word kosher is derived from the Hebrew word kasher, which means fit or proper. In Judaism, there are a set of dietary laws known as kashrut that govern what foods can and cannot be eaten. These laws are based on the Torah, the Jewish holy book, and have been interpreted and codified by rabbinical authorities over the centuries.

The Origins of Kashrut

Though the specifics of kashrut are open to interpretation, the overall principles are derived from two main sources: the Torah and the rabbinic tradition. Kashrut is first mentioned in the book of Leviticus, which lays out a number of regulations regarding the preparation and consumption of meat. These laws were later elaborated on by the rabbis, who developed a detailed system for ensuring that all food meets the highest standards of purity.

What Can't Be Eaten?

The most basic restrictions concern which animals may or may not be eaten. Only land mammals that chew their cud and have split hooves are considered kosher; this includes cows, sheep, and goats but not pigs or horsemeat. Among birds, only chickens, ducks, turkey, and geese are allowed; all others are prohibited. As for seafood, only fish that have both fins and scales are considered kosher; this includes tuna, salmon, and halibut but not shrimp or crab.

In addition to these prohibitions, there are also a number of restrictions on how animals must be slaughtered and meat prepared. Animals must be killed in a humane manner using a sharp knife; they cannot be stunned beforehand with electric shocks or other methods commonly used in industrial slaughterhouses. The animal's blood must then be drained completely from its body before the meat can be consumed.

Finally, dairy products may not be consumed with meat or poultry; this includes eggs and cheese as well as milk and butter. In order to avoid cross-contamination, separate utensils—and even separate sets of dishes—must be used for meat and dairy products.

Kosher Certification

Kosher certification is a process by which food producers can have their products vetted and approved by a rabbinical authority as being in compliance with kashrut. This process involves an inspection of the manufacturing facility as well as the ingredients used in the product. Once a product has been deemed kosher, it will bear a seal or symbol from the certifying organization. This symbol helps consumers quickly identify which products are kosher and which are not.

Conclusion

The kosher laws are based on the Torah and have been interpreted by rabbinical authorities over the centuries. These laws govern which animals can be eaten and how they must be slaughtered and prepared. Kosher certification guarantees that food products have been approved by a rabbi as adhering to kosher laws. kosher certification malaysia