Kosher Certification originates in the Hebrew word “Kasher” or “Kosher” which means pure and suitable for human consumption. Kosher foods must comply with kashrut rules as laid down in the Torah. KOSHER foods fall into various categories such as par-eve, dairy, and animal products.

The only meat that is derived from animals that have split hooves and chew the cud is permissible under KOSHER  and this includes cows, sheep, and goats. Birds may be consumed but only chicken, ducks, geese, and turkey. All such animals must be slaughtered in a prescribed way under the supervision of a Schochet who is trained in KOSHER Certification rituals. Thereafter the veins and blood must be removed by soaking in water and rubbing with salt only after which it is declared fit for consumption. Even utensils that are used in slaughter, cleaning, and preparation must be KOSHER Certification and specifically designated for the purpose. Kosher does not permit the mixing of animal and dairy products and utensils for both must be kept separate.



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