When your product or establishment is certified Kosher, shoppers know that you comply with a strict policy of kosher food laws, including cleanliness, purity and quality.
But kosher means more than responsible food preparation. Kosher refers to a set of intricate biblical laws that detail the types of food that a Jewish person may eat and the ways in which it may be prepared.
To be certified Kosher, all ingredients in every product—and the process of preparing the product—must be certified for kosher-compliance too.
Kosher foods are divided into three categories: meat, dairy and pareve. The following descriptions offer practical information for how your product or establishment can be classified.
All meat and fowl and their byproducts, such as bones, soup or gravy are classified as Meat. Thus includes products that contain meat or fowl derivatives such as liver pills.
Items designated “Meat” must meet the following requirements to be considered kosher:
· Kosher meat must come from an animal that chews its cud and has split hooves. (Cows, sheep and goats are kosher; rabbits, kangaroos and fox are not).
· Kosher fowl are identified by a universally accepted tradition and include the domesticated species of chickens, Cornish hens, ducks, geese and turkeys. The Torah names the species of fowl that are forbidden, including all predatory and scavenger birds.
· Animal and fowl must be slaughtered with precision and examined by a skilled shochet, an individual extensively trained in the rituals kosher slaughtering.
· Permissible portions of the animal and fowl must be properly prepared (soaked and to remove any trace of blood) before cooking.
· All utensils used in slaughtering, cleaning, preparing and packaging must be kosher.
All foods derived from, or containing, milk are classified as dairy, including milk, butter, yogurt and all cheese – hard, soft and cream. Even a trace amount of dairy can cause a food to be considered dairy.
Dairy products must meet the following criteria in order to be certified kosher:
· They must come from a kosher animal.
· All ingredients must be kosher and free of meat derivatives. (Conventional rennet, gelatin, etc., are of animal origin and may not be used in kosher dairy.)
· They must be produced, processed and packaged on kosher equipment.
Foods that are neither meat nor dairy are called pareve. Common pareve foods are eggs, fish, fruit, vegetables, grains, unprocessed juices, pasta, soft drinks, coffee and tea and many candies and snacks.
Pareve presents fewer kosher complexities than meat or dairy, but certain points must be known:
· Foods may lose their pareve status if processed on meat or dairy equipment or when additives are used. Pure Chocolate, cookies and other snacks may not be processed with meat or meaty foods unless they are certified pareve.
· Certain fruits, vegetables and grains must be checked for the presence of small insects and larvae, which are not kosher.
· Eggs must be checked for the presence of blood spots, which are not kosher.
Good manufacturing practices (GMP) are the practices required in order to conform to the guidelines recommended by agencies that control authorization and licensing for manufacture and sale of food, drug products, and active pharmaceutical products. These guidelines provide minimum requirements that a pharmaceutical or a food product manufacturer must meet to assure that the products are of high quality and do not pose any risk to the consumer or public.
A GMP is a system for ensuring that products are consistently produced and controlled according to quality standards. It is designed to minimize the risks involved in any pharmaceutical production that cannot be eliminated through testing the final product.
GMP covers all aspects of production from the starting materials, premises and equipment to the training and personal hygiene of staff. Detailed, written procedures are essential for each process that could affect the quality of the finished product. There must be systems to provide documented proof that correct procedures are consistently followed at each step in the manufacturing process - every time a product is made