Who Gives Kosher Certification?
Kosher certification is given by a kosher certification agency. Kosher certification agency is an organization to certifies that all food ingredients, packed food, beverages, and all other foodstuff are Kosher approved. This agency grants approval for food-service suppliers and all food establishments in which kosher food is prepared or served.
Every Kosher certification agency has its sign and that certification symbol permits manufacturer and food-service providers to exhibit it on their products or in-store to claim Kosher verified.
Kosher certification agency has one (must) or many Rabbi for site visits and the supervision of the food-production or food-service process to verify ongoing compliance. The certifying Rabbi determines the exact application of Kosher standards and oversees their implementation for the business that is claiming to have Kosher certification or applying for Kosher.
Kosher Certification is approved by a rabbinic agency for Kashrut food. Rabbi verifies that all the products ingredients, production facility, and actual production is checked by him. Rabbi’s inspection ensures that all ingredients, derivatives, tools, and equipment have no touch of non-kosher materials. Kosher certification verifies that the ingredients, production process, and all machinery used comply with Jewish law.
Rabbi is a key person in any Kosher certification agency as he is the approver of Kosher standards. Rabbi is a title for a religious teacher in Judaism (religion of Jewish people). A person becomes a rabbi by being appointed by another rabbi. A Jewish person gets Rabbi Designation by ordained of Rabbinate of Israel. Rabbi is known for his religious and spiritual knowledge and that’s why he does the visits and inspections for Kosher food certification. He is an expert in Jewish law and Kosher food follows the standard of it.
How did Kosher Agencies Come Into Existence?
Before the beginning of industrially-produced foods, Jewish families used to prepare their food at home only. Back then Jewish families ensured the kashrut of raw ingredients by themselves. They used to take chicken and meat to be slaughtered by a reliable slaughter and they ensured the supervision of milking process also. During the time of food preparation, the lady of the family observed the strict separation of milk and meat products. Later on, in the 20th century, the availability of industrially-produced food products had increased. The industry-based food created the necessity of independent kosher certification for Jewish consumers. The first independent Kosher Certification Agency was established in 1924 by the Orthodox Union (OU) and the second certification agency, OK Laboratories came into existence in 1935. Then after the necessity of Kosher certification agency is increasingly globally hence around 1300 Kosher agencies are working in this field and giving Kosher certificates worldwide.