Kosher Procedure
Kosher originates in the Written Torah and the Oral Torah that lay down laws scrupulously followed by Jews for thousands of years. The laws govern not only the way food is produced but also the way it is consumed. These laws have been applied to changing methods of food production over the years and can be quite complex, relating to various food products and processes. It is complex but can be simplified to understand kosher.
Use of only permitted food sources and ingredients and using only those ingredients that have been developed after using kosher acceptable processes of growing, farming or production. Kosher lays down certain prohibitions as regards food sources and these must be observed. Meat and dairy products cannot be mixed together. Vegetables and fruits must conform to kosher laws which mean these produce must be free of any bugs or pests and must be thoroughly decontaminated before processing or being used for food. Any product, derived from non-vegetarian or vegetarian sources, that is forbidden, cannot be used in kosher foods and alternatives must be used.
The kosher procedure is simple enough. If animals are to be slaughtered then it must be done in the approved fashion in the presence of a rabbinically ordained person and processed according to defined methods within the prescribed time.
Kosher procedure also dictates that the equipments and food cooked or processed in these equipments must follow the defined process and method. Separation of equipments for various foods or thorough cleansing before using the same equipment for another food product and process are part of the kosher procedure. Cleaning or “koshering” is a process that renders equipments fit for preparing and processing foods that will carry the kosher label.
There is a defined sequence and method to each food and all these details are communicated by our kosher professionals to a client’s team with practical instructions and a written code to be followed.