According to the Torah, only certain animals are considered fit to eat. A land animal that has split hooves and chews its cud is acceptable. A sea creature that has fins and a tail is acceptable whereas shellfish are not. Only birds approved by the Torah can be eaten. Land animals and birds are slaughtered in a specific manner for preparation of 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.
Foods that do not fall under meat or milk are regarded as neutral. These foods like nuts, seeds, grains, vegetables, fruits and eggs can be combined with either milk or meat. There are regulations regarding these foods too, and the whole growing process is monitored from the fields to the fork. Eggs must be individually checked for blood spots.
The Jews regard eating in this manner as a divine commandment. They believe it keeps them physically and spiritually strong and pure. If they were to disobey, they would lose their purity and sensitivity to spiritual things.
Animals must be slaughtered by those who know the laws. Written authorization from the right authorities is necessary. Slaughter must be done quickly by a smooth cut from a sharp knife. Forbidden fats and veins are removed after the animal is dead. The meat has to soak in a room temperature bath for 30 minutes. Then it is salted on both sides for about an hour to draw out the blood.
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 recent years food safety has become a great concern to consumers. Globally, many people are turning to these type of foods, motivated by health factors and various developments within the food industry. They want to be able to trust the quality of what they are buying and some of this confidence has been undermined. They want reliable information about the origin and composition of foods they eat and want to know that they are processed in a clean environment. A natural food and health wave is contributing to the popularity of these products.
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.
Foods that do not fall under meat or milk are regarded as neutral. These foods like nuts, seeds, grains, vegetables, fruits and eggs can be combined with either milk or meat. There are regulations regarding these foods too, and the whole growing process is monitored from the fields to the fork. Eggs must be individually checked for blood spots.
The Jews regard eating in this manner as a divine commandment. They believe it keeps them physically and spiritually strong and pure. If they were to disobey, they would lose their purity and sensitivity to spiritual things.
Animals must be slaughtered by those who know the laws. Written authorization from the right authorities is necessary. Slaughter must be done quickly by a smooth cut from a sharp knife. Forbidden fats and veins are removed after the animal is dead. The meat has to soak in a room temperature bath for 30 minutes. Then it is salted on both sides for about an hour to draw out the blood.
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 recent years food safety has become a great concern to consumers. Globally, many people are turning to these type of foods, motivated by health factors and various developments within the food industry. They want to be able to trust the quality of what they are buying and some of this confidence has been undermined. They want reliable information about the origin and composition of foods they eat and want to know that they are processed in a clean environment. A natural food and health wave is contributing to the popularity of these products.
About the Author:
Get a summary of important factors to keep in mind when selecting a supplier of MRE kosher meals and more information about a reliable supplier at http://www.myownmeals.com/kosher/serving-kosher-meals today.
No comments:
Post a Comment