What is Kosher? Meaning, Rules & Certification Explained

Understanding Kosher: Meaning, Rules & Certification

Kosher refers to foods and ingredients that comply with Jewish dietary laws (Kashrut). These rules define which foods are permissible and how they must be prepared, processed, and handled under rabbinical supervision.

Key Principles of Kosher Laws

• Separation of Meat and Dairy: Meat and dairy must never be mixed or consumed together.
• Permitted Animals: Only specific animals like cows, sheep, and poultry are kosher. Pork and shellfish are prohibited.
• Proper Slaughtering (Shechita): Meat must be slaughtered according to Jewish law.
• No Cross-Contamination: Kosher and non-kosher foods are processed separately.
• Kosher Certification: Products carrying a kosher symbol (hechsher) meet the required standards.

Who Issues Kosher Certificates?

Kosher certificates are issued by recognized kosher agencies or qualified Rabbis after verifying that products, ingredients, and facilities comply with Kashrut. These authorities include:

• Kosher Certification Agencies: Teams of rabbis, inspectors (Mashgichim), and food scientists certify products.
• Individual Rabbis: Specialized or local products may be certified by a qualified Orthodox Rabbi.
• Regional Kosher Authorities: Certain countries have local bodies that certify products for their markets.

How Kosher Certification Works

Facilities are inspected by a Rabbi or Mashgiach. All ingredients, processes, and equipment are verified. If standards are met, a Kosher Certificate is issued, which requires periodic inspections and renewal to maintain compliance.

• Certification Process
• Kosher Guidelines
• Kosher Standard