Jews have many dietary regulations, such as the fact that they are only allowed to eat animals that chew the cud and have split hooves. A pig does not chew the cud so it cannot be eaten. They can eat fish with a tail and fins but eating shellfish is unacceptable. The slaughtering of animals is done according to strict guidelines. Jews check labels to make sure that they are buying kosher meals.
Another distinctive prohibition is the mixing of meat and dairy. Meat and dairy foods are not allowed to touch each other which means that they have to be prepared separately and cooked in separate pans and pots. They are never served together at a table and never consumed together. This rule is upheld in every orthodox Jewish household, even in the use of utensils.
There are three categories of food: meat, milk and pareve which means neutral. This describes foods that do not fall into the categories of meat or milk, such as eggs, fish, nuts, seeds and vegetables. Pareve foods can be used with either milk or meat.
This way of eating is considered to be pure and Jewish people believe that it keeps their bodies and souls strong when they eat in this way. For Jews, if they ate non-kosher food it would diminish their spiritual sensitivity. They believe they are divinely commanded to eat in this manner.
Humane guidelines are used in the slaughtering of animals. For example, it has to be done as quickly and painlessly as possible, using a sharp knife. The animal must be rendered unconscious instantaneously so it does not suffer. After the animal is slaughtered, certain veins and fats are removed. The meat must also lie in a bath of room temperature water for half an hour, after which salt is applied all over for an hour on salting tables.
A product is not certified unless compliance with the Jewish dietary regulations is ensured. Every aspect of the process, from slaughtering to preparation is monitored. People want reliable information about their food, where it comes from and how it is handled. All facilities are checked with precise methods and all producers have to commit themselves to the necessary standards.
Milk fit for consumption, has to be supervised from the time of milking to the time when that seal of approval is given. A non-kosher animal present at the milking phase is enough to make it unacceptable. Cheese processing is also carefully supervised. Eggs have to come from acceptable birds, like chickens. The baking of bread is also supervised as it cannot contain any dairy products. The greasing of a pan with butter is enough to make it unfit.
In these days when we are concerned about the health and cleanliness of food, more than just Jews are buying these foods. Vegans, for instance, can be absolutely sure that certain products contain no meat. Those who need to eat diets free of dairy can also trust that the Jewish meals are really dairy-free. Allergy sufferers can also benefit. Others simply buy them because they feel they are safer and cleaner due to the close supervision and other precautions taken.
Another distinctive prohibition is the mixing of meat and dairy. Meat and dairy foods are not allowed to touch each other which means that they have to be prepared separately and cooked in separate pans and pots. They are never served together at a table and never consumed together. This rule is upheld in every orthodox Jewish household, even in the use of utensils.
There are three categories of food: meat, milk and pareve which means neutral. This describes foods that do not fall into the categories of meat or milk, such as eggs, fish, nuts, seeds and vegetables. Pareve foods can be used with either milk or meat.
This way of eating is considered to be pure and Jewish people believe that it keeps their bodies and souls strong when they eat in this way. For Jews, if they ate non-kosher food it would diminish their spiritual sensitivity. They believe they are divinely commanded to eat in this manner.
Humane guidelines are used in the slaughtering of animals. For example, it has to be done as quickly and painlessly as possible, using a sharp knife. The animal must be rendered unconscious instantaneously so it does not suffer. After the animal is slaughtered, certain veins and fats are removed. The meat must also lie in a bath of room temperature water for half an hour, after which salt is applied all over for an hour on salting tables.
A product is not certified unless compliance with the Jewish dietary regulations is ensured. Every aspect of the process, from slaughtering to preparation is monitored. People want reliable information about their food, where it comes from and how it is handled. All facilities are checked with precise methods and all producers have to commit themselves to the necessary standards.
Milk fit for consumption, has to be supervised from the time of milking to the time when that seal of approval is given. A non-kosher animal present at the milking phase is enough to make it unacceptable. Cheese processing is also carefully supervised. Eggs have to come from acceptable birds, like chickens. The baking of bread is also supervised as it cannot contain any dairy products. The greasing of a pan with butter is enough to make it unfit.
In these days when we are concerned about the health and cleanliness of food, more than just Jews are buying these foods. Vegans, for instance, can be absolutely sure that certain products contain no meat. Those who need to eat diets free of dairy can also trust that the Jewish meals are really dairy-free. Allergy sufferers can also benefit. Others simply buy them because they feel they are safer and cleaner due to the close supervision and other precautions taken.
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