Kosher resembles Ayurveda in that it defines a set of guidelines in the selection of foods, the way they are prepared, and the way they are consumed in order to ensure good health.
Kosher, translated from Hebrew, means “proper” or “pure” or “right”. In terms of food products, it means that the product is fit for consumption according to the laws of the Torah.
Kosher applies to non-vegetarian food products, dairy products, neutral products, and vegetarian foods besides their method of processing and consumption. In today’s context, the laws would be considered strict and impractical and hence these have been refined or modified.
Before the era of mass-produced food and packaged food, the normal practice was to buy and prepare food at home from the basic ingredients. Older laws related to the then prevalent practice and are still relevant today. However, modern practices entailed modifications or reinterpretation.
In this context, kosher will consider in detail all the ingredients that go into the making of a food product. If, at any point, it is found that any such product has been produced in a non-approved way or could possibly incorporate non-kosher ingredients then a manufacturer may have to choose products or ingredients that are kosher compliant. This means a close look at how ingredients used in foods are actually manufactured and their process. Kosher certification and inspection agency personnel are knowledgeable about each minute aspect. They help check each ingredient, equipment and process to ensure integrity is maintained. They train staff of production units to ensure consistency in compliances. A certification allowing a manufacturer to use the Kosher label is issued only upon compliance to defined kosher regulations.