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Kosher Standard

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KOSHER Standard

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Kosher standards refer to the guidelines and requirements that food products, ingredients, and manufacturing processes must meet to comply with Jewish dietary laws (Kashrut). These standards are established by rabbinical authorities and enforced by kosher certification agencies.

KOSHER Standard

Separation of Meat and Dairy
Meat (Fleishig) and dairy (Milchig) must be processed, stored, and consumed separately.

The word Kashrut has its origin in Hebrew indicating fit, correct or something proper. In this relation, the word kosher indicates ritual items that made been made by Jewish law to be used for different ritual purposes.

Some general dietary guidelines taken from Jewish law are enumerated as below.
  • It is not desirable to eat some animals and it indicates the eggs, flesh, milk, organs of the animals.
  • As per Jewish law, mammals and birds should be killed.
  • Even some parts of the permitted animals should not be eaten
  • Before having poultry and meat, blood should be drained out or it should be boiled properly
  • People can eat fruits and vegetables except bugs
  • If anyone wants to have the meat of mammals and birds, it is prohibited to be eaten with dairy.
  • Also, fruits, vegetables, fish and eggs cannot be taken with dairy or meat.
  • The utensils used for meat or have been in contact with meat should not be used for dairy items and vice versa. In this relation, utensils that have been in contact with the non-kosher food items should not be used for the preparation of any kosher food.
  • Grape products that are prepared by non-Jews should not be taken