|
"WHAT IS KOSHER"was written and compiled by Rabbi Y Baumgarten, Principal Rabbinical Supervisor of the Kashrut Department of the Johannesburg Beth Din.
This Guide was sponsored by the Union of Orthodox Synagogues of South Africa. - Copyright is reserved.
|
FOREWORD
The Hebrew word "KOSHER" is used almost exclusively in the food and beverage arena. Its literal meaning is "FIT" i.e. that the food item or beverage is fit to be ingested by one who adheres to the laws of Kashrut (Kosher Dietary Laws). The lives of the Jewish people are governed by the Holy Torah (Bible), the Talmud and the Code of Jewish Law which instructs and guides the Jew in every aspect of life from birth to death and after, from awakening in the morning until retiring at night, through both happy and sad times we are guided and instructed by Al'Mighty G-d. One of the main and important areas in Jewish life is the Dietary Rules and Regulations. Their basis is clearly defined in our Holy Torah (Bible). In Leviticus (11:44-47) the Torah instructs the Jewish People to be Holy and commands that they should not eat certain animals, fowl, fish or insects which would render them spiritually impure. Not that these foods are inherently unhealthy or impure but that the Jew is spiritually allergic to them. This manual is addressed to the layman who is engaged in the production, preparation and manufacture of food and beverages in accordance with the Kosher Dietary Regulations. Its purpose is to acquaint him with the laws of Kashrut (Kosher Dietary Laws). It is not intended to be a comprehensive or exhaustive study of this most intricate subject, but a reference guide to enable the layman to follow the basic principles of what renders something Kosher or the opposite. Should you have any queries whatsoever regarding Kashrut please do not hesitate to contact the Johannesburg Beth Din's Kosher Department on: - Telephone: (010) 214-2600 (during office hours) or
- Fax: (011) 640-7528 or
- Email: Kashrut Department
INTRODUCTION For the Jewish people, the Torah (bible) infuses all dimensions of earthly life with the eternal Will and Wisdom of G-d. Living in accordance with its teachings thus enables them to fulfil their role of serving G-d and humanity as a Holy People. The life of the Jew is governed by the Code of Jewish Law (Halacha). This is rooted in the Torah given by the Al-mighty at Mount Sinai and in the Talmud. The vast compendium of mystical philosophical ethical and practical wisdom expounded by the great Sages. The Hebrew word "Kosher" appears frequently in Jewish Law. Its literal meaning is "fit" or "acceptable". It may be applied to a wide range of objects and situations in the life of a Jew. Not only food, but things as diverse as a marriage ceremony, a contractual document, various rituals objects, the materials used in everyday clothing are required to comply with the detailed prescriptions of Jewish Law (Halacha) and, depending upon such compliance may be either Kosher or non Kosher. In our context, we find that certain foods and beverages are described as fit for consumption by a Jew, whilst others are not. The basis for this is found in certain passages in the Torah where for example the Jewish people are commanded by G-d to refrain from eating certain animals, fowl, fish or insects (Leviticus 11:44-47). It is common fallacy that the Jewish dietary laws are based on considerations of health and hygiene. Whilst the strictest attention to hygiene must be observed in the preparation and serving of food, the notion that the Jewish dietary laws are based on that premise is unsupported by any authentic Jewish source. Clearly there are a great variety of foodstuffs which are entirely nutritious and devoid of any health-hazardous constituents and yet remain forbidden to the Jew. From a nutritional or medical point of view, there is no material difference between a Kosher and a non-Kosher diet. The prescription of foods in Jewish law cannot therefore be understood from a rational, scientific or biochemical standpoint. Torah itself, explicitly declares the issue to be a metaphysical one; a non-Kosher diet has a negative effect on Jewish spirituality, while the observance of the laws of Kashrut by a Jew is conducive to a state of purity and spiritual sensitivity. The dietary Laws fall within a category of Jewish law known as Chukim (statutes those Divine commandments which appear to have no rational basis). We fulfil these commandments solely because our Father in heaven commanded us to. There are six areas of concern in the field of Kashrut. They are: a) Meat/Fowl and their derivatives
b) Fish and their derivatives
c) Dairy Products and their derivatives
d) Grape and its derivatives
e) The prohibition of mixing meat and milk
f) The prohibition of eating insects There are a number of other important areas of Kashrut to take cognisance of, they are: 1) Fish and Meat
2) Eggs
3) Contaminating of vessels and utensils by non-Kosher food and beverages
4) The Kashering (de-contaminating) of the vessels and utensils that have become non-Kosher.
5) Passover
6) Mehadrin (Extra stringencies in the Laws of Kosher)
MEAT Before meat may be termed Kosher, and eaten by one who adheres to the Kosher Dietary Laws, a number of details must be satisfied: a) That the meat comes from a species of animal which Jews are permitted to eat. b) That the animal has been ritually slaughtered. c) That the slaughtered animal has been expertly checked to ensure that it had no disqualifying factors which would render it unfit for Kosher use. d) Treibering (porging) e) Kashering (removing the blood)
Identifying Kosher Species of Animal In Leviticus, (11: 1-8) and Deuteronomy (14: 3-5) the Torah instructs us that a Kosher animal must have two identifying signs: a) It must chew the cud b) It must have cloven hooves One only of these two signs is insufficient and renders the animal not Kosher. Bulls, oxen, cows, sheep, lamb, goats, veal, springbok etc. are amongst the species of animals that are Kosher.
Shechita (Ritual Slaughter) The Shochet (ritual slaughterer) is a Rabbi who is specially trained in the laws, rules and regulations regarding ritual slaughter as laid down by Torah Law. There are two main important areas of study: 1) Learning the anatomy of the animal and becoming au fait with diseases and other problems that may occur in an animal that would render it treif (non-Kosher). There are eight main and numerous minor potential problems that can befall an animal and render it non-Kosher. 2) The second area of study for the ritual slaughterer is to learn how to sharpen a CHALEF (ritual slaughtering knife). This special slaughtering knife is approximately 40 centimetres (16 inches) long for larger animals and smaller for veal and fowl and is honed on sharpening stones to ensure that it exceeds razor sharpness. The shochet checks the sharpness of his Chalef by running a finger nail up and down the blade to make sure that there are no nicks or imperfections on the knife. Slaughtering with such an imperfect knife would render the slaughtered animal non-Kosher. As the Torah prohibits causing any pain to animals, the slaughtering has to be effected in such a way that unconsciousness is instantaneous and death occurs almost instantaneously. The Shochet cuts the neck of the animal with one swift forward and back motion severing the oesophagus, trachea and the two main blood vessels serving the brain. The slaughtered animal is then hoisted up by its hind legs allowing the blood to drain out of the body.
Checking the slaughtered animal A slit is made in the animal lengthwise and the Shochet inserts his hand to feel the lungs. The lungs are the most important area in the animal requiring careful examination, for any serious problem with the lungs would render the animal non-Kosher. The shochet feels the lungs and the lobes to see if there are any lesions or adhesions between the lungs and the wall of the animal that would indicate a problem. When it is removed from the animal a visual check is made of the lungs that are then blown up with air to ensure that there are no minute holes in the lungs, which would render them non-Kosher. When the shochet is satisfied that there are no problems he pronounces the animal Kosher and a special ink roller is rolled down both sides of the animal to identify it as such. The ink mark on the animal will state the date and day when it was slaughtered and the Beth Din Identification Mark. The tongue, liver and any other offal that is needed is also clearly and specifically marked as Kosher.
Kosher Butchery Only the forequarter of a Kosher slaughtered animal is brought to Kosher butcheries. The hindquarters are not brought into Kosher butcheries. In Genesis (32:25-33) the Torah recounts the fight that Jacob had with an angel who dislocated his sciatic nerve. Because of that injury we are instructed that the Jewish people do not eat the part of a Kosher animal that contains the sciatic nerve.
Treibering (Porging) Each Kosher butchery under the supervision of the Johannesburg Beth Din requires and has a full time Mashgiach (Kosher Supervisor) who is responsible for the total maintenance of Kashrut at the butchery. The forequarters of beef, veal and lamb are cut up into manageable size pieces. The Kosher Supervisor with his team, treiber (porge) i.e. the carcass by removing certain forbidden fats and veins.
Kashering (Removing the blood) In Leviticus (17: 10 - 14) and Deuteronomy, (12:16, 23 - 25) the Torah prohibits the eating of blood because it is the life force of an animal. After the meat has been treibered it is then soaked in a bath in room temperature water for a half hour. The soaked meat is then placed on special salting tables where it is salted with coarse salt on both sides for one hour. The salt draws out the blood. These tables are designed to allow the blood to drain off properly. After the meat has been salted for an hour it is then well rinsed three times. Now the meat is ready for Kosher use. Kosher slaughtered meat has to be kashered through the soaking, salting and washing process within seventy-two hours of slaughtering.
Liver As the liver contains too much blood, the kashering cannot be done in the normal soaking, salting and rinsing process. It is therefore kashered by grilling it over an open fire that draws out the blood until the liver is dry on both sides and is edible.
Fowl/Poultry Chickens, turkeys, ducks and geese are slaughtered in a similar fashion to the animals mentioned above. The "chalef" (ritual slaughtering knife) is much smaller. After the fowl has been slaughtered the Mashgiach (Kosher Supervisor) of the chicken abattoir will then check the lungs to make sure they are healthy and the tendons in the legs to make sure that they are not severed or diseased. Then the fowl will be Kashered as mentioned above by soaking, salting and rinsing. Kosher slaughtered fowl must be kashered through the soaking, salting and washing process within seventy-two hours of slaughtering.
Sealing Meat and Fowl All meat and fowl products whether raw, cooked or processed must be properly DOUBLE sealed with the appropriate Beth Din signs/tape/clip etc. before leaving the abattoir or butchery.
Meat/Fowl Derivatives Many food and beverages may contain products/ingredients/raw materials that have components in them from animal origin that would render the food and beverages non-Kosher. For examples, see "Problematic Products/Ingredients/Raw Materials".
FISH In Leviticus, (11: 9-12) and Deuteronomy, (14: 10,11) the Torah states that Kosher Fish must have both fins and scales. There are four types of scales of which only two are Kosher. The scales that are Kosher are not embedded in the fish and can easily come off when rubbing ones fingernail along the skin of the fish. The scales that are Kosher are called Centenoid and Cycloid. Ganoid and Placoid Scales are not Kosher. Kosher fish are ready to be eaten and nothing specific has to be done to it. The blood of fish is permissible. Kosher consumers may purchase Kosher frozen fish from the large companies e.g. I & J, Sea Harvest, Atlantic, provided that there is "skin" at least on one side of the fish to indicate that it is a Kosher species. All processed fish e.g. fried fish, chopped herring, snoek salad, smoked fish etc. bearing the Beth Din Certification mark on the packet may be consumed as Kosher.
Fish Derivatives There are numerous foods and some beverages that contain products/ingredients/raw materials that have non-Kosher fish derivatives in them and would render the foods and beverages non-Kosher. For examples, see "Problematic Products/Ingredients/Raw Materials".
DAIRY PRODUCTS Milk and its cream that come from a cow or goat are Kosher. Two important ingredients, cultures and rennets, used in the making of dairy by-products may be non-Kosher. Therefore, milk by-products such as white cheese, yellow cheese, yoghurt, etc need to be manufactured and produced under Rabbinical supervision in order to be kosher. All dairy by-products require a Beth Din Certification Mark to indicate that they were manufactured Kosher under the supervision of the Johannesburg Beth Din.
Dairy Derivatives Many food and beverages may contain products/ingredients/raw materials that have components of dairy in them which would render the food either non-Kosher or dairy. For examples, see "Problematic Products/Ingredients/Raw Materials".
MEAT AND MILK MIXTURES In Exodus (23:19, 34:26) and Deuteronomy (14:21) the Torah prohibits us from mixing meat and milk with the following injunction "do not cook a kid in its mother's milk". The Talmud explains that the reason for mentioning this injunction three times is to tell us : 1. The prohibition of eating meat and milk together 2. The prohibition of cooking meat and milk together even if we don't eat it 3. The prohibition of deriving any benefit from a meat and milk mixture, such a mixture must be discarded Consequently in a Kosher kitchen there will be two sets of crockery, two sets of cutlery, two sets of saucepans for cooking, frying and baking, two sets of ancillary equipment, separate sinks for meat and milk, and if one has only one sink they will use the plastic bowl system, one for meat and one for milk, different table cloths and dish towels for meat and milk etc. There is a large industry for Kosher non dairy coffee creamers, non dairy margarines and non dairy ice creams.
PAREV (NEUTRAL) The Hebrew word for foods and beverages that are "NEUTRAL", neither meat nor milk is "PAREV". Parev foods e.g. all fruits, vegetables, fish, eggs, cold drinks, some juices etc. can be consumed with either meat or milk. Most baked goods and confectionery are produced as Parev (neutral) so that they can be eaten with either a meat or milk meal. After eating meat/fowl or products containing meat/fowl one has to wait six hours before one may eat dairy again. After eating dairy products one just has to rinse ones mouth and then one can eat meat/fowl products. After eating yellow cheese that has aged for a minimum of three months, one has to wait six hours before eating meat/fowl. Many people have small separate Parev (neutral) sections in their kitchens for preparing food and beverages that are Parev (neutral) to be eaten with either meat or milk. This would include a separate Parev sink and separate Parev surfaces, vessels for cooking, baking and frying and ancillary equipment. The universal colours for easy identification are :
Red for Meat
Blue for Milk
Green or Yellow for Parev
GRAPE During the time of the Temple, wine was used in the service of idol worship. Consequently our Sages stipulated that anything that comes from a grape whether it be alcoholic or non alcoholic, or for colouring, flavouring etc. must from the time of squeezing the grape be made under strict Rabbinical Supervision. Therefore all wines, brandies, liqueurs, grape juices, soft drinks with grape flavouring or colouring, food and confectionary made with grape flavouring or colouring, must be made under strict Rabbinical Supervision.
Grape Based Derivatives There are many food and beverages that contain products/ingredients/raw materials that have grape based derivatives which would render them non-Kosher. For examples, see "Problematic Products/Ingredients/Raw Materials".
MEAT AND FISH MIXTURES Jewish law forbids the eating or cooking of meat and fish together, but they may be eaten one immediately following the other by rinsing ones mouth between eating them and washing the vessels and utensils.
INSECTS In Leviticus, (11:23,31), the Torah states that all insects and animals that have many legs or very short legs are non-Kosher. Consequently many vegetables, fruit and other products that are infested with such insects, must be checked and the insects removed. The method of checking and removing insects from vegetables, fruit and other products differ according to each species. Go to Kashering Section to see how this is done.
CONTAMINATION OF VESSELS AND UTENSILS BY NON-KOSHER FOOD AND BEVERAGES If one cooks non-Kosher products/ingredients/raw materials in a Kosher vessel the vessel becomes spiritually contaminated (non-Kosher). Consequently if one should cook Kosher products/ingredients/raw materials in that non-Kosher vessel, the contents of THAT vessel will become non-Kosher. This principal applies to all areas of manufacturing and production of food and beverages. Any vessels, utensils, equipment e.g. pipes, pumps, moulds, working surfaces, tanks, sinks etc. which was used for non-Kosher products/ingredients/raw materials would render them spiritually contaminated (non-Kosher) and they could not be used for Kosher production unless they were Kashered (de contaminated), see next section "Kashering" (de contaminating of vessels and utensils).
Dairy As mentioned above in the section of meat and milk mixtures, we are not permitted to mix meat and milk. Therefore, if a Kosher vessel was used to cook dairy, the vessel itself becomes dairy and anything Parev (neutral, neither meat nor milk) e.g. vegetables, fruit etc. cooked therein would have the status of being dairy. One would be prohibited from eating such food together with meat. The same principle would apply to all vessels, utensils, equipment e.g. pipes, pumps, moulds, working surfaces, tanks, sinks etc. To rectify the problems see next section, "Kashering¥ (decontaminating of vessels and utensils.)
Steam There are many factories that produce both Kosher and non-Kosher in totally separate sections as well as Kosher Dairy and Kosher Parev (neutral) products, and we are faced with a serious Kashrut problem relating to steam. The factory has one or more boilers which heat up water to produce steam and that steam is sent along pipes to heat up vessels containing products. If the vessel contains non-Kosher products or Kosher Dairy products the steam which then condensates into water and becomes non-Kosher or Kosher Dairy is returned to the boiler and re-heated back into steam and sent to the Kosher section to heat up a Kosher vessel/s, it would render the contents of the Kosher vessel either non-Kosher or Kosher Dairy. Solution, see next section.
KASHERING (DE-CONTAMINATING) OF VESSELS AND UTENSILS To kasher a vessel or utensil that has become non-Kosher or a vessel or utensil that has become Kosher Dairy and to return it to its Parev (neutral) state, the following three steps in the Kashering process apply: 1. The non kosher vessel/utensil must be thoroughly cleaned as new 2. After the vessel/utensil has been cleaned it may NOT be used for a minimum of 24 hours 3. The third step depends on the type of vessel and the type of contamination that took place. It may require : a) Boiling water in the vessel or utensil
b) Pouring boiling water over the vessel or utensil
c) Entering the utensil or vessel into a furnace to become red hot There are other methods of Kashering, each situation will have to be investigated by the Rabbi to determine the method of Kashering for each particular situation. All Kashering processes must be supervised by a member of the Kashrut Department of the Johannesburg Beth Din.
Steam If the factory produces Kosher and non-Kosher in separate sections or Parev (neutral) and dairy and there is condensation return to the boiler there are two possible solutions : 1. Prevent any condensation return back to the boiler 2. To place an agent, e.g. pine oil into the boiler that would render the water inedible but will not have any effect on the boiler or pipes.
PASSOVER Passover is a Jewish Festival that falls usually in the month of April. It lasts for eight days. In addition to all the laws, rules and regulations mentioned above there are additional prohibitions that apply. In Exodus, (12:15-20) and Deuteronomy, (16:3) the Torah instructs us regarding the prohibition of eating Chametz (leaven), consequently: 1. Any food or beverage that is made from the five species of grain or from a mixture of any of the five species of grain which are, wheat, barley, oats, rye and spelt is prohibited on the Festival of Passover. The matzah (unleavened cake) which we are required to eat on the Festival of Passover is baked under very special and highly supervised conditions. The wheat is milled into flour under special controlled and supervised conditions. The matzah (unleavened cake) is baked in a special matzah bakery. From the time the water comes in contact with the flour, the product must enter the oven within eighteen minutes, as within eighteen minutes without any additives and under room temperature, the dough will not rise. 2. Any food or beverages that are made from or with legumes/pulses are not permitted on Passover e.g. beans, castor sugar/icing sugar, certain citric acids, corn/mielies, dextrose, glucose, mustard, peas, rice, soya products, starch etc. 3. Cakes and biscuits for Passover are baked from "Kosher for Passover Potato Starch" or "Kosher for Passover Matzah Meal". Those factories which produce food and beverages for the Festival of Passover have to have the ingredients carefully checked, the factory must be Kashered according to Beth Din regulations, and the whole process of Kashering and manufacturing must be supervised by one of our Kosher Supervisors from beginning to end. Each product must have our special Beth Din "Kosher for Passover" sticker.
MEHADRIN: (Extra stringencies in the Laws of Kosher or Super Kosher) There is a small percentage of people who keep Kosher that choose to keep a higher and stricter standard of Kosher, called in Hebrew "Mehadrin" which means "extra stringencies in the laws of Kosher or super Kosher" going beyond the strict letter of the law. This affects many areas of the food industry. Mehadrin Shechita (Ritual Slaughter) and Butcheries Mehadrin insists on extra stringencies in regard to the Kosher ritual slaughter at the abattoirs and in the butcheries, as well as extra stringencies in the "treibering" (porging) and Koshering process, e.g. blowing up of the lung of the Kosher slaughtered animals, splitting the backs of fowl for the salting process and the restrictions of certain types of casings for processed meats. Dairy The Mehadrin standard requires that all dairy products must be manufactured and produced from supervised milk i.e. a Kosher Supervisor must supervise from the beginning of the milking through the manufacturing and packaging. Other areas Mehadrin requires stricter standards in the canning industry, the fish industry, baking and confectionary industries etc. The Mashgiach (Kosher Supervisor) is au fait in each particular instance with what the Mehadrin requirements are as far as stringencies and extra supervision is concerned.
AIRLINE MEALS/HOSPITAL MEALS The meals for the airlines and nursing homes are prepared under strict special conditions. The main courses e.g. meat with carbohydrate and vegetables or fish with carbohydrate and vegetables etc. are packed in special containers and DOUBLE wrapped so that they maybe heated up in a non-Kosher oven or microwave. The rest of the components making up the meal are placed on a special tray and wrapped and sealed with a colour coded sticker red for meat, blue for milk, green for parev (neutral), and then over wrapped with our Beth Din coloured tape with the same international colours for meat, milk and parev (neutral). For First Class/Business Class NEW crockery and cutlery are brought by the various airlines to our Kosher kitchens that supply the airlines and this new crockery and cutlery are used for the First Class and Business Class meals after which it is then circulated in the airline system. The Kosher passenger/patient should insist on being shown the Kosher meal tray BEFORE the seals are broken.
PROBLEMATIC PRODUCTS / INGREDIENTS / RAW MATERIALS Meat/Fowl Many food and beverages contain products/ingredients/raw materials that have components of animal or fowl origin. Examples are: aspartic acid, calcium stearate, magnesium stearate, gelatine glycerides (mono-di), glycerine (glycerol), lanolium lard, pepsin, rennet, steric acid, sterol lactylates, tallow, polysorbates. Many of the above can be produced either from animal or vegetable origin and consequently require reliable Rabbinical Supervision. Fish Inosinic Acid, Sodium Guanylate (guanylic acid), Ambergris. Dairy Casein, Lactic Acid, Lactose, Phenylalanine, Propionic Acid, Whey. Grape Vinegar, Acetic Acid, Cream of Tartar, Tartaric Acid, Ethanol (Ethyl Alcohol) Enocianina (grape skin extract). The following is a short list of products that are used in the food and beverage industry that based on the above could be problematic and require reliable Rabbinical Supervision: 1. Enzymes : Many enzymes are obtained from plants, animal tissue and microbial sources. Animal derived enzymes are pepsin, rennet, lyase and catalase. 2. Flavours - artificial and natural : There are more than 1500 flavour ingredients both of natural extract and synthetic chemicals that may be used in the preparation of a flavour formula. Some examples are : a) Ambergris - an extract of a growth from some whale intestines
b) Castoreun - an extract of beaver glands
c) Civet produced from the secretion of the civet cat
d) Lipase - an enzyme derived from cat glands.
Flavour formulation may also contain a variety of food extracts and concentrates including grape wine and cognac, in addition solvents must be added to the formula some of which are from glycerine, polysorbates which can be from either animal or vegetable. 3. Food Colouring - The colourings are made from either natural or synthetic origin. Some colourings include : a) Carmine - colouring that is extracted from the dried bodies of female insect, Coccus Cacti
b) Cochineal - a dye derived from beetles
4. Gelatine - Gelatine is produced by extracting collagen from beef, calf and pork. 5. Hydrogenated Oil, Fats and Shortenings - these products can either be made from vegetable, animal or fish. 6. Emulsifiers/Stabilisers/Anti Caking Agents/Anti Foaming Agents - all these can either be produced from vegetable or animal. All of the above mentioned products/ingredients/raw materials must have reliable Rabbinical Supervision before they can be used in the manufacture of Kosher food and beverages.
|
