1. Religious Basis
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Kosher: Based on Jewish dietary laws (Torah).
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Halal: Based on Islamic dietary laws (Quran).
2. Permitted Animals
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Kosher:
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Only animals that chew cud and have split hooves (e.g., cows, goats).
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Many birds are allowed, but not all.
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Seafood: Only fish with fins and scales are kosher.
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Shellfish (prawns, crab, lobster) are NOT kosher.
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Halal:
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Most land animals allowed except haram ones (pork, carnivores).
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Seafood: All types of seafood are generally halal (fish, prawns, etc.).
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3. Slaughter Method (Meat)
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Kosher:
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Must be slaughtered by a trained Jewish Shochet.
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Strict process; blood must be fully removed by soaking and salting.
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Halal:
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Must be slaughtered by a Muslim.
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Name of Allah must be recited (“Bismillah Allahu Akbar”).
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Blood must be drained but less strict than kosher.
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4. Mixing of Milk & Meat
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Kosher:
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Meat and dairy cannot be mixed at all.
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Even equipment and storage must be separate.
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Halal:
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No restriction on mixing milk and meat in food.
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5. Alcohol Rules
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Kosher:
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Alcohol is allowed only if produced in a kosher-approved way.
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Wine must be handled only by Jewish people.
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Halal:
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Alcohol is strictly forbidden in all forms.
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6. Certification Body Requirements
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Kosher:
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Requires rabbinical inspection.
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Focus on ingredients, equipment, cleaning methods, and cross-contamination.
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Halal:
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Requires Islamic certification authority.
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Focus on halal ingredients and processing.
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Summary (Very Simple):
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Kosher = Jewish food laws + stricter rules (no mixing meat & milk, limited seafood, special slaughter).
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Halal = Islamic food laws (seafood mostly allowed, alcohol forbidden, simpler slaughter requirements).