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.
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.
Another category besides meat and milk is food which is considered neutral. If it is not a meat or dairy, like fish, seeds, nuts, eggs and vegetables, it can be consumed with either meat or dairy. Every egg has to be examined individually because it cannot contain any blood.
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 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.
Another category besides meat and milk is food which is considered neutral. If it is not a meat or dairy, like fish, seeds, nuts, eggs and vegetables, it can be consumed with either meat or dairy. Every egg has to be examined individually because it cannot contain any blood.
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 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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