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 What is Kosher

Kosher food is a term that applies to foods that meet standards of being fit for consumption by people observant of Jewish dietary laws.

Kosher Food can be grouped into three categories:
    1. Foods that are always kosher. These are foods like fruits and vegetables
        that are not processed in any way.
    2. Foods that are processed in a plant may be kosher if the ingredients and process
        used, meet kosher criteria and are supervised by a reliable kosher authority.
    3. Foods that can never be kosher, ie. pork or shellfish.

Foods are further classified as: Dairy, Meat, Pareve (neutral – neither Dairy nor Meat, ie. Fish, eggs, fruits and vegetables) and for Passover Use.

Foods acceptable for Passover involve additional laws which ensure that foods do not contain any kind of leavened products. Production of Passover foods require
extra supervision.

Foods that are processed are identified as kosher by a trademark “kosher symbol”, that certifies the food as kosher. This is usually a certification organization also known as a certification agency, such as the K.O.A.

Producers of food products can contact a K.O.A. representative to have their product kosher certified. A representative will visit their facilities to inspect production methods and contents of the product and issue kosher certification.

Contrary to common myth, a Rabbi does not ”bless” food to render it kosher. To produce a kosher product, all of the ingredients must be kosher certified. The equipment on which the product will be made must be kosher as well.

The fee charged by kosher certification agencies cover research expenses and inspection of facilities.