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Recent Articles
Asking the Right Question
Submitted by Yankel on Tue, 03/01/2012 - 10:00amThe complexities of Pesach generate many questions, som...
Kosher Korner: Housekeeping in the kosher industry
Submitted by Mordyh on Mon, 26/12/2011 - 10:00amSince my start with Kosher Australia over a year ago, I...
The Kashrut Chemist’s Challenges
Submitted by Guest on Thu, 03/03/2011 - 10:00amby Kasriel Oliver
Many people cannot conceive of the t...
Preparation
Kosher animals (see meat section) must be:
- Slaughtered in a prescribed manner by a trained ritual slaughterer (“shochet”) and checked for diseases.
- The meat must then undergo a deveining, soaking and salting procedure to remove the blood (“Koshering”).
- The entire procedure must be performed under the supervision of a trusted Rabbinic supervisor (“mashgiach”).
Certain foods must have been prepared in whole or in part by Jews, including:
- Wine, grape juice and other grape-derived drinks (stam yenam)
- Certain cooked foods (bishul akum)
- Cheese (gvinas akum) and according to some also butter (chem'as akum)
- According to many: certain dairy products (cholov akum)
- According to some: bread (under certain circumstances)
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