Why Kosher Certify?

Kosher in the Jewish religion means foods which are acceptable according to Jewish dietary laws. It is, despite a seeming common myth, kosher has nothing to do with food being blessed by a rabbi.

Although the details of kosher are extensive, the laws all derive from a few simple, straightforward rules:

1. Certain animals may not be eaten at all. This restriction includes the flesh, organs, eggs and milk of the forbidden animals.  
2. Of the livestock that may be eaten, the fowls and mammals, which are deemed kosher, must be slaughtered in accordance with Jewish law.  
3. All blood must be drained from the fowl or meat before it may be cooked.
4. Certain parts of permitted animals may not be eaten or cooked. Etc.
5. Meat (the flesh of fowls and mammals) cannot be eaten with dairy. Eggs, fruits, vegetables and grains can be eaten with either meat or dairy.
6. Utensils that have come into contact with meat may not be used with dairy, and vice versa, unless sterilized under rabbinical supervision. Utensils that have come into contact with non-kosher food may not be used with kosher food, unless sterilized under rabbinical supervision.

Almost every prepared food comes under the laws of kosher, since in its preparation it might have had non kosher ingredients added, or have been prepared in utensils previously used for non kosher foods. The only foods that a Jew can eat without certification are fruits and vegetables (which may not be from Israel due to biblical laws), and even these have to be carefully checked for insect infestations. Eating insects is strictly forbidden. Bread, cheese, milk, almost every grocery item save for fruits and vegetables (fresh canned or frozen) should be supervised and have a "kosher" reliable kosher certification.

A Rabbinic coordinator will ask for important information about your company and your plant, as well as a list of the products you want certified, and their ingredients. Based on that he will be available to answer your questions, address your needs and guide you through the certification process.

It all depends on the product you want to certify, in some instances it may take a short period of time since the ingredients may already be kosher.

How often does the Rabbi have to visit the company’s production plant?

The visits from a qualified rabbinic field representative to your plant would vary, depending on the complications of the production process. It could be from once every six months to visits that are more frequent.