Kosher Certification

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.
Only meat that is derived from animals that have split hooves and chew 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 the prescribed way under the supervision of a Schochet who is trained in KOSHER 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.