On the other hand, the term halal is used to describe foods that are permitted under Islamic law as defined by the Quran, which is the religious text of Islam.
Halal diets set strict guidelines regarding how livestock is raised, slaughtered, and prepared prior to consumption 2. Some foods are labeled as certified kosher or certified halal, which means that they adhere to the rules set by each diet.
Kosher foods are prepared in accordance with traditional Jewish laws. Halal foods are ingredients permitted under Islamic law, as defined by the Quran. On a kosher diet, foods are grouped into three categories: meat fleishig , dairy products milchig , and pareve, which refers to ingredients without meat or dairy.
Under kosher guidelines, any foods classified as meat cannot be consumed at the same meal as foods classified as dairy 3. Furthermore, utensils and cooking equipment used to prepare meat and dairy should be kept separate. Halal diets, on the other hand, do not have any rules or regulations regarding food combinations.
On a kosher diet, foods classified as meat cannot be served at the same meal as foods classified as dairy. Halal diets prohibit foods that contain blood, alcohol and foods prepared with it, and certain types of meat, including pork, most reptiles, birds of prey, and carnivorous animals 2. Similarly, certain types of meat are restricted on a kosher diet, including meat from pigs, horses, rabbits, kangaroos, camels, and squirrels. Fish without fins and scales, such as shellfish, and predatory or scavenger birds like hawks and eagles are also off-limits.
Additionally, the hindquarters of cattle are often not considered kosher. That includes certain cuts of beef like the flank, sirloin, round, and shank steaks 4. Halal diets restrict alcohol, pork, foods that contain blood, and meat from certain types of animals.
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. 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. They must be produced, processed and packaged on kosher equipment. 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. What I do know however is the kosher laws are a holy gift that make the Jewish people special. They have been passed down from generation to generation linking us with each other and with our ancestors.
I for one am honoured to be another link in that chain. We are pleased to announce the opening of a new COR certified restaurant:Dr. Corrective actions have been taken Availability: The products Corrective Action: Corrective actions are being tak By Richard Rabkin I just returned from a convention of the Association of Kashrut Organizations AKO where the different kosher agencies get together to learn, exchange ideas and share best practices with one another.
This article originally appeared in the Jewish Tribune. Ideally, it is best to have two kitchen sinks, one for meat and the other for dairy. If this is not feasible, and one uses one sink for both meat and dairy, dishes and utensils should be placed and washed on a rack, so as not to touch the sink. Separate racks are to be used for meat and dairy use.
Care must be taken to make sure that the water should not be allowed to rise to reach the level of the rack, and dishes cannot be soaked in a sink used for both dairy and meat. Eggs The eggs or other by-products of non-kosher birds or fish are not kosher. Caviar, therefore, must come from a kosher fish and this requires reliable supervision. Commercial liquid eggs also require supervision.
Eggs of kosher fowl that contain a blood spots must be discarded, and therefore eggs should be checked before use. Shortening and Oil: Government regulations concerning the labeling of food ingredients have undergone strict changes.
Not only must the label specify the type of shortening, i. Thus, it is commonplace to find mention of cottonseed oil, lard, coconut oil, and other oil sources. The result of this explicit label display is that the consumer can easily detect what is blatantly non-kosher.
However, it is important to be aware that the kosher status of a product containing even pure vegetable shortening can only be verified by reliable kosher certification. The reason for this is that manufacturers of vegetable shortening often process animal fats on common equipment. Pure vegetable products may satisfy USDA guidelines for purity, however, in terms of Jewish law, vegetable oil may be non-kosher because it is processed on non-kosher equipment.
Emulsifiers: Emulsifiers are complex substances that are used in many types of food production. They can perform a number of critical functions, among them acting as a surfactant reducing the surface tension of a liquid thus making oil and water soluble.
Emulsifiers are critical components in many food items, such as margarine, shortenings, cream fillings, toppings, coffee creamers, whiteners, prepared cake mixes, donuts, puddings, ice cream, frozen desserts, instant mashed potatoes, peanut butter, breakfast cereals, chocolates and candies. Emulsifiers may be listed on the ingredient label as polysorbates, glycerides, mono and diglycerides, sorbitan monostearates, etc.
Emulsifiers are produced from either animal or vegetable oil, and emulsifiers require reliable kosher supervision. Flavors: A critical sector of the food industry is manufacturers of flavors.
Flavors, whether artificial or natural, are components of nearly every product. Flavor production is highly complex and uses raw materials from every imaginable source. Some common kosher sensitive ingredients used in flavors are fusel oil which may be extracted from grape juice , glycerin and castorium a beaver extract.
Since the ingredient declaration never includes a breakdown of ingredients used in flavors, food items containing natural or artificial flavors require reliable supervision. Fillings and Cremes: All fillings, cremes, and fudge bases must be certified kosher because they may contain fats, emulsifiers, gelatin stabilizers and flavors.
Breads, Rolls, Challah , Bagels and Bialys: These basic household staples present several kosher problems and require kosher certification. Many types of bread are made with oils and shortenings. Basic ingredients of specially prepared dough mixes and dough conditioners are shortenings and di-glycerides. In bakeries, pans and troughs in which the dough is placed to rise and to bake are coated with grease or divider oils, which may be non-kosher.
These oils often do not appear on the label. There may also be an issue of other non-kosher products prepared and baked on the same equipment. These are some of the reasons that bread requires kosher supervision. It is Rabbinically prohibited to produce bread utilizing dairy ingredients.
Since bread is frequently eaten at all meals, the Rabbis were concerned that one might inadvertently eat dairy bread with a meat meal. There are two exceptions — if the bread is baked in an unusual shape or design indicating that it is dairy, or if the loaf is so small that it would be consumed at one meal.
While any size portion is adequate for challah, it is customary to separate a portion the size of an olive. After separation, the challah is burned. This ritual is obligatory only when the owner of the dough at the time of its preparation is Jewish, and the dough is made from flour of any of the following five grains: wheat, oats, rye, spelt, and barley. If the batter contains at least 5 pounds of flour, a blessing is recited before separating challah.
If this mitzvah has not been performed in the bakery, it may be performed in the home by placing all the baked goods in one room, breaking open all sealed packaged material, and taking a small piece from any of the baked goods and burning it. Cake, Pastries and Doughnuts These products generally contain shortening, emulsifiers, flavors and other kosher sensitive ingredients, and therefore reliable supervision is necessary.
Dairy Products A. Milk: Rabbinic law requires that there be supervision during the milking process to ensure that the source of the milk is from a kosher animal.
0コメント