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 Home > Tips, Recipes & Links > Kosher Symbols & Links
Kosher Symbols & LinksAll About Kosher and Sugar Free Candy, Chocolates & Condiments
OU - Union of Orthodox Jewish
Congregations
cRc KOSHER - THE CRC
KOSHER DIVISION
KOF-K KOSHER
OK Kosher Certification
Rabbinical Council of New
England (KVH) Kosher
Common Kosher Words
Kosher: An Overview
Jewish Blessings on Food
Union
of Orthodox Jewish Congregations
The Union of Orthodox Jewish Congregations is the protector and the
authorizing organization of the famous " OU" symbol.
Commonly known as "OU,"
the O graphically represents the letter O for
"Orthodox," and the U inside stands for "Union."
The H.J. Heinz Company and the United Federation of Orthodox Rabbis
collaborated in 1923 to design the "OU"
symbol.
Heinz Vegetarian Beans was the first national product to display the "OU" symbol on
its label.
The "OU"
symbol is reserved for food products prepared and packaged or served
according to the strict standards of the kosher dietary laws under the
Orthodox Union's supervision.
Since its founding over 95 years ago, the Union has served as the
central coordinating agency for American and Canadian Orthodox Jewish
congregations.
The Orthodox Union is the central address and national representative
for more than 1,000 synagogues.
One of the most significant and enduring programs of the Union is the "OU" Kashruth
Certification Service.
The "OU"
symbol is the world's preeminent kashruth insignia, functioning in 48
countries and certifying over 80,000 brand names, such as Heinz
Vegetarian Beans, and other well-known brand names including Morton
Salt, Evian bottled water and Wheaties cereal.
The "O U"
kashruth program dedicates enormous resources, including a staff of
over 800 rabbinic coordinators, kashruth supervisors, food chemists and
support personnel in certifying kosher brand names, hotels, restaurants
and companies.
The Orthodox Union is a not-for-profit educational, outreach and social
service organization which serves the North American Jewish community.
The
Vaad Hakashrus of Denver
Products We Sell: Sweet's Sugar Free Taffy K - DE
The Vaad Hakashrus of Denver
1350 Vrain Street, Denver, CO 80204
(303) 595-9349 Fax - (303) 629-5159
Rabbi Y Feldberger, Rabbinic Administrator
cRc KOSHER
- THE CRC KOSHER DIVISION
Established in the mid-1930’s, the cRc’s Kosher
Division works with close to 800 food companies, producing tens of
thousands of products across North and South America, Europe and Asia.
Many companies and manufacturers turn to the cRc for its worldwide name
recognition, professionalism, personal attention, reasonable pricing
and rapid turn-around time. Consumers across the globe identify the cRc
as a symbol of exacting standards.
From humble beginnings, the cRc Kosher has
developed into a universally accepted agency with a respected kosher
certification symbol. This was accomplished by maintaining high
standards and an unwavering commitment to individual service.
The cRc promotes kosher observance through its supervision arm,
services to food producers and extensive consumer education. By
providing supervision to diverse industrial plants, trucking and truck
wash facilities, hotels and restaurants, the cRc Kosher
helps provide the consumer with kosher products and services that meet
their religious and dietary needs.
Our staff of expert supervisors oversees production from beginning to
end, ensuring that the laws of kosher are followed with exacting detail.
A team of professional field representatives complements the
administrative staff’s extensive experience in the food
industry. In addition, cRc’s vast network of influential
communal leaders in cities throughout the country has helped
the cRc Kosher
symbol gain international recognition.
PROFILE OF THE cRc
LEADERSHIP
cRc Kosher supervision
is directed by Rabbi Sholem Fishbane and his staff of
Rabbinic authorities. Each Rabbi specializes in one of the
many areas of the food industry, including production, manufacturing
and transportation.
cRc
supervisors certify food products and production plants in cities
across the globe, from Benton Harbor to Brussels. These supervisors
frequent their designated plants and production sites to guarantee that
all ingredients and production processes are in accord with the Jewish
dietary laws.
 Rabbi Gedalia Dov
Schwartz, Chief Rabbi - cRc and Rabbinical
Council of America
In every generation, the Jewish
community looks to a Rabbinic authority who can answer the many
perplexing questions of everyday living. The cRc is privileged to have
Rabbi Schwartz as its Rabbinic authority. Rabbi Schwartz’s
distinguished career includes the many prominent positions he held
around the country and his published works on Jewish law. He
was appointed the Chief Rabbi of the Chicago Rabbinical Council in
1987, and the Chief Presiding Judge of the National Beth Din (Rabbinic
Court) of the Rabbinical Council of America in 1991.
Rabbi Schwartz is frequently approached by other rabbis and lay people
from around the world who seek his sage advice on religious and
personal matters. He is known as “the Rabbi’s
Rabbi.”
Rabbi Sholem
Fishbane, cRc Kashruth Administrator
One of the rising stars in kosher
certification, Rabbi Fishbane directs the cRc’s Kosher
Supervision service with energy and dedication. He was recently elected
as the Executive Director of the Associated Kashrus Organizations
(AKO), an umbrella group of major international kosher-certification
agencies.
Rabbi Fishbane is a spokesman for kosher matters and has published many
articles in Jewish and food-related periodicals. He has also been
featured on public television and radio programs.
What is Kosher? by
Rabbi
Sholem Fishbane - cRc Kashruth Administrator
Kosher is a term that applies to foods that are fit for consumption by
Jews in the observance of Jewish dietary law. These dietary laws
originate in the Bible and have been observed by Jews for over 3,000
years. The laws relating to kosher foods are detailed and intricate,
but a few basics can be easily understood.
Foods in general can be grouped into three broad categories:
Innocuous:
Some food items are always acceptable as kosher. Generally, these would
be foods like fruits and vegetables that are not further processed.
Kosher when supervised:
Other foods may be kosher if the ingredients and process used meet
kosher definitions and when supervised by a reliable kosher authority.
Never Kosher:
Some foods may never be kosher. Examples include shellfish and pork,
both of which are prohibited by Biblical edict.
The foods that can be kosher when supervised are those of most concern
to food processors desiring to carry kosher certification for their
products. Contrary to a common myth, a Rabbi does not
”bless” a food to render it kosher. To produce a
kosher-certfied product, all of the component ingredients must be
kosher certified – including any processing aids that contact
the food. The equipment on which the product will be made must be
kosher as well.
In order to identify the finished product as kosher, many certification
agencies have trademarked symbols that indicate the kosher status of a
product as well as identifying the agency certifying the food. Some
products intended for use only on the industrial market (not for retail
sales) do not bear a kosher symbol and are certified by letter instead.
In addition, all kosher food can be grouped into three
categories—meat, dairy or pareve (neutral). Kosher law
prohibits the mixing of meat and milk, so foods like cheeseburgers and
chicken parmesan are unacceptable.
Dairy
– Milk, cheese and other dairy products must come from a
kosher animal in order to be kosher. Milk derivatives like casein are
considered dairy when used in kosher foods, even though the USDA may
classify them as “non-dairy.”
Meat
– Only meat and meat by-products from kosher species of
animals are permitted, and then only if they are slaughtered by a
specially trained “shochet” (ritual slaughterer).
Kosher species include cattle, sheep, chicken and turkey.
Pareve
– Some foods are inherently kosher in their natural state
such as fresh fruits, vegetables and grains. These foods, produced
without meat or dairy content, are designated with the pareve status
and may be eaten with either dairy or meat products.
Passover Holiday
Passover is an 8-day holiday that takes place in the spring and
commemorates the Exodus of the Jewish people from ancient Egypt. It
involves a unique set of additional kosher laws. During Passover, those
who keep kosher refrain from eating leavened products. Although kosher
the rest of the year, certain grain products and their derivatives may
not be eaten during Passover. Special supervision is mandatory for
Passover production.
 KOF-K Kosher
The KOF-K
emblem is the internationally recognized trademark of KOF-K Kosher
Supervision, one of the foremost Kosher certification agencies in the
United States.
Only those products and services meeting the strictest standards of
Kosher law are permitted to display the symbol, which is protected
under Federal law against unauthorized use. When consumers see the KOF-K on a product,
they know they are buying food that meet the highest levels of Kashrus
(Kosher law).
KOF-K is
directed by a staff of Kosher food production specialists, each an
expert in various aspects of the food industry. Always available for
consultation are flavor chemists, dairy and bakery professionals, meat
processing advisers and computer experts. The Kashrus policies are
governed by a Rabbinic committee who review and decide all questions of
Halacha (Jewish law) which may arise in the course of food production.
The KOF-K
has an international network of regional coordinators and Rabbinic
representatives, all of them strictly Orthodox in their personal
practice and synagogue affiliation. Regional coordinators are based in
major American cities, Canada, South and Central America, Australia,
Western and Eastern Europe, the Orient and Israel. These
representatives conduct frequent visits to major manufacturers and
their suppliers at every location where Kosher supervision is needed.
Each product or service under KOF-K
Supervision is carefully monitored by regional coordinators, field
supervisors and the staff at KOF-K headquarters. Confidentiality of all
proprietary information is assured.
Serving the Kosher consumer for almost 40 years, KOF-K was the first
Kashrus organization to introduce computer technology to the
complexities of Kashrus supervision/management. In addition to
automated inspection “tracking,” the KOF-K has compiled a
massive database of ingredients and ingredient suppliers, accessed for
companies under KOF-K
supervision. This technology has placed the KOF-K at the leading
edge of contemporary Kosher supervision, raising industry standards to
a new high. Offering their services as Kosher food consultants to the
widest range of food producers spanning the globe, the KOF-K reputation for
outstanding service is well known.
Companies that we sell that use KOF-K:
GoLightly
Sugar Free Candy
OK Kosher Certification
OK In Brief
In the past two decades, the demand for kosher food products in the
United States and around the world has greatly impacted the food
industry. Established in 1935, the
OK Kosher Certification is one of the world’s
most respected symbols of kosher approval. Studies have confirmed a
direct correlation between the OK kosher symbol and increased sales.
Under the leadership of Rabbi Don Yoel Levy, the OK provides
certification for food giants and products such as IFF, Kraft, ConAgra,
Tropicana and the Miller Brewing Company. Operating on six continents
and supported by more than 350 of the world’s leading kosher
experts, the OK certifies more than 114,000 products, produced by over
1,500 companies.
Recognized as the leader in cutting edge kosher technology, its
proprietary systems enable the OK to provide stellar customer service
in any environment. The OK’s TRACK computer system has taken
the food industry by storm, winning the admiration of food
professionals worldwide.
Founded in 1935, the OK
Kosher Certification (the OK) won international regard
under the leadership of kosher food pioneer Rabbi Berel Levy.
 Rabbinical
Council of New England (KVH) Kosher
Kosher Products BY Rabbinical Council of New England (KVH):
Boston
Fruit Slices
Triange K
& Associates, Orthodox Jewish Kosher Certification
RABBI JEHOSEPH H. RALBAG
Was born in the Holy City of Jerusalem. He studied at the Yeshivahs Etz
Chayim and
Merkaz Harav in Jerusalem. He received Smicha (ordained) with the
highest honors, Yore Yore Yodin Yodin, by the most
pious Rabbis of the Holy Land; Rabbi Iser Zalman Meltzer - Rosh
Yeshivah of Yeshivahs Etz Chaim, Rabbi Yacov Moshe
Charlap - Rosh Yeshivah of Merkaz Harav, and Rabbi Hirsh Pesach Frank -
Chief Rabbi of Jerusalem and others.
HaRav Ralbag is presently the Rov of Congregation Bnai Israel on East
77th Street , New York City which is a
strictly Orthodox Kehila (community).
HaRav Ralbag is the author of the Sefer Imre Yehosef, a scholarly book
on Halacha and a commentary on the
Sefer Mitzvos Koton -The Smak, one of the Tosefos Luminaries of the
12th century. The Rov also contributed
numerous Torah articles to the American Rabbinical Journals,"Hapardes"
and "Hamaor" and to the Jerusalem Torah
Journal, "Noam", "Kol Torah." He is the Kashruth Consultant of the
national magazine, "The Synagogue Light" and
is an executive member of the Union of Orthodox Rabbis of the United
States and Canada, Agudas HaRabonim.
************************************
Rabbi Rabbi Aryeh L. Ralbag
As the son of esteemed Rabbi Jehoseph Ralbag, Rabbi Aryeh Ralbag is the
"posek" (issues rabbinical rulings) and Head
Kashruth Coordinator of Triangle K. He was born in New York City and
studies at the world famous Lithuanian
Chevron Yeshiva - Hebron Rabbinical College, in Jerusalem, where he
received Semicha (rabbinical ordination)
Yore Yore Yodin Yodin. In 1975, Rabbi Ralbag received further Dayanus
Semicha from the Yeshiva, Badatz of Ashkenazim
Perushim in Yerushalayim, Roshei Yeshiva, Dayanim and Rabbonim. The
list of those who gave him Semicha include Rav Moshe
Chevroni, Rav Eliezer Platchinsky, Rav Ovadia Yosef, Rav Avraham
Rosenthal and, the most essential for him, his grandfather,
HaRav Aron Yehuda Arak.
Rabbi Ralbag was Rabbi of the city of Amsterdam and its Beth Din
(ecclesiastical court) from 1975-83. From 1983 to the present,
he has served as Rabbi and Spiritual Leader of the Young Israel of
Avenue K/Congregation Ahavath Israel in Brooklyn, New York.
He heads the Beth Din (rabbinical court) on the Agudath HaRabbonim, the
Union of Orthodox Rabbis of the United States and
Canada, which deals with all issues of Halacha (Jewish Law). Rabbi
Ralbag has published numerous Jewish legal responsa in rabbinical
journals, including HaPardes, Moriah and HaMaorl. He has published a
major monograph - aresponsum - on the Eruv in Amsterdam
in the prestigious journal, "Noam," Vol.21, 1979.
Common Triangle K Brands:
Hebrew National
Valley Fig
Sunmaid
Sunsweet
Diamond Walnut
Hazelnut Growers
Minute Maid Juices
Yoo-Hoo
Sunny Delight
Wonder Bread
Del Monte Fruits and Vegetables
Frito-Lay Corn Chips and Potato Chips
Mogen-David Wine
Bird's Eye Vegetables and Fruits
Ocean Spray Cranberry Drinks, Jellies and Sauces
Hawaiian Punch
Mott's
Kraft Puddings
Kosher Defined:
Kosher means ‘proper’, referring to foods which are
acceptable to be eaten by those of the Jewish faith who practice and
observe certain dietary laws as prescribed in the Torah, the Old
Testament. Such foods and food product derivative are said to fall
under the laws of Kashrut. These laws come primarily from the Bible,
with additional Rabbinical decrees which have been handed down through
generations of time. Our purpose here however, is only to introduce the
novice to a very general overview of these laws. What follows, are some
of the basic laws of what is and is not considered to be kosher in the
strictest sense of the term. This is only an overview. Particular
questions regarding any foods should be discussed with Rabbi Ralbag or
an associate of the Triangle K, rabbinical scholars thoroughly
knowledgeable in all the laws of Kashrut.
ANIMALS:Only the meat of certain animals are kosher. These animals can
be identified as having split hooves and chewing their cud - animals
such as cows and sheep. There are many kosher animals such as deer,
buffalo and others, however ALL animals must be slaughtered in a very
specific ritualistic manner to be certified as kosher. And only a
trained professional called a "shochet" may perform the slaughter.
NOTE: All liver must be broiled before use in recipes, because of a
prohibition against ingesting blood.
POULTRY AND OTHER FOWL: We know which birds are kosher by means of
tradition. The Torah lists which birds are not kosher. However, we are
not sure of the exact translation of some of these species from the
original Hebraic text in which the Bible was written. Therefore, only
birds known by tradition to be kosher are considered so. This includes
chicken, duck, turkey, quail, Cornish hens, doves/pigeons, geese, and
pheasant.
NOTE: Poultry and fowl are considered to be meat and thus prohibitions
against mixing dairy products with them applies.
Also, birds must be slaughtered in a very specific ritualistic manner
as with all meats to be certified as kosher. Again, only a trained
professional called a "shochet" is permitted to perform the slaughter.
NOTE: All liver must be broiled before use in recipes, because of a
prohibition against ingesting blood.
FISH: All fish with scales and fins are kosher - fish such as tuna,
carp, whitefish and salmon are kosher.
All other seafood is NOT kosher such as all shellfish; shrimp, lobster,
clams, oysters, scallops, etc. and crustaceans (crabs,
crayfish/crawfish, etc.). Also, scavengers "bottom-feeders" such as
catfish & monkfish are not kosher.
NOTE: Kosher fish are not ritually killed.
FRUITS, VEGETABLES and GRAINS: All fruits, vegetables and grains are
kosher. The one exception is with special laws pertaining to grape
products. See below, WINES.
CHEESE: Although cheeses are dairy, some cheeses are not kosher if they
are made with animal-origin rennet from a non-kosher animal.
INSECTS: All insects, crustaceans, shellfish, and other invertebrates
are NEVER considered to be kosher. It is therefore necessary to be
careful that vegetables are not infested with insects.
WINES: Rabbinical supervision is required over all wines and grape
products. The reasoning for this stems from medieval times when wine
was used by non-Jews in pagan rituals and libations. These rituals
rendered those wines unfit for for consumption by Jewish people and
these laws have held fast into modern times.
Because of this sacramental aspect of wine in Judaism, there are
special laws governing all grape products and only those grape products
which have proper supervision are considered to be kosher by observant
Jews. This applies not only to grape wine but grape juice, grape jelly,
vinegar, and all soft drinks that use white grape juice as a sweetener.
It does not apply to fresh grapes or raisins.
PARVE: Fish, eggs, vegetables, fruits and grain may be produced and
manufactured with either milk or meat products. Thus, oils such as
vegetable oils and shortenings may be used with both milk and meat
products.
PREPARATION: It is forbidden to eat or cook milk and meat together.
Therefore, if any product includes both meat - even a kosher meat - and
a dairy product in its ingredients it CAN NOT be kosher. However, in
today's highly sophisticated world of food technology many PARVE
substitutes are available. It is also forbidden to use the same
utensils that were used for manufacturing a non-kosher product for
making a kosher product - unless the utensils or machinery are
specially cleansed.
Again, this is just a basic overview of the laws of Kashrut and kosher
foods. There is much more. Therefore, most foods that are manufactured
must be produced under the reliable supervision of an organization such
as le K & Associates.
Triangle K and Associates, Inc.
225 West 86th Street
New York, New York 10024 USA
Voice: (212) 877-1823
Fax: (212) 595-7966
Common
Kosher/Hebrew Words
Bishul Yisroel:
A food is classified as Bishul Yisroel when the Rabbi has taken part in
the cooking process of the food (by lighting the fire, putting the food
on the fire, or adding heat to the fire). Kosher law requires this
status for many foods (generally higher end foods that are inedible raw
i.e. meat, poultry).
Challah:
Bread - This term is typically used to refer to the braided egg breads
that are traditionally used on Sabbath. Tithes - The requirement to
remove tithes from many types of dough owned by a Jewish person before
the dough is kosher to eat. In an industrial setting, the company
producing the dough will authorize the KOF-K to separate this tithe
from a special box of Tevel Matzos that have been put into the facility
for this purpose. (See Tevel Matzos)
Chodosh:
This refers to products made from any of the five grains (wheat,
barley, spelt, rye and oats) that have not grown, or at least taken
root, prior to the preceding Passover. Most kosher certifying agencies
will certify products that are Chodosh. Some kosher consumers will only
purchase products that are not Chodosh (in kosher terms, Yoshon). The
certifying agency will offer an addition Yoshon Certification to
satisfy the demands of those consumers. (see Yoshon)
Cholov Yisroel / Cholov
Stam: Cholov Yisroel refers to milk or dairy products that
have been under constant Rabbinic supervision from the time of milking
the cows until the completion of production and packaging the product.
In countries where there is strong government oversight of the dairy
industry, most Kosher certifying agencies will certify dairy products
without constant Rabbinic Supervision. This is permitted by many
Rabbinic authorities (Cholov Stam). Some kosher consumers will only
eat, or prefer, dairy products that conform to the higher Cholov
Yisroel standard. Kosher certifying agencies will provide this
certification as an addition to standard kosher dairy certification.
Products certified as kosher are assumed to be Cholov Stam unless
specifically labeled as Cholov Yisroel.
Chometz:
Derivatives or products containing any of the five grains (wheat, oats,
barley, spelt, or Rye) that have not been prepared in a special kosher
for Passover manner. These may not been eaten or OWNED by a Jewish
person over Passover. If these items have Jewish ownership over
Passover, they are rendered non-kosher even after Passover (See
Kitniyos)
Fleishig:
Yiddish word used to indicate meat designation and any product which
contains meat ingredients. (Note: Kosher law does not allow meat and
dairy to be mixed.)
Glatt Kosher:
"Glatt" means "smooth" Technically, this refers to the lungs of a
kosher slaughtered animal being free of any adhesions and thus on
higher kosher level. It has come to be used in the vernacular to refer
to any kosher item that is of a "higher standard."
Halacha / Halachic:
Jewish law. All issues regarding kosher food production are governed by
Halacha.
Hashgacha:
Supervision. Commonly used to refer to Rabbinic supervision or a kosher
supervising agency.
Kasher / Kashering:
Kosherization: The process by which utensils are made fit for kosher
use. This also refers to the salting of meat to remove its blood or the
various forms of cleansing and purging to make food production
equipment kosher.
Kashrus:
Term related to aspects of food preparation according to Jewish law
Kosher:
Term
used to describe foods that meet the requirements of the Jewish dietary
laws
Kitniyos:
Various beans and legumes that are not eaten on Passover by a large
percentage of the Jewish population, those of East European descent, as
they resemble the five grains which are chometz . Some certifying
agencies will certify products specifically for those segments of the
kosher market that can eat kitniyos on Passover (those of Sephardic and
Middle Eastern descent). For all segments of the kosher market, there
is no problem with owning Kitniyos on Passover. (See Chometz).
Mashgiach:
The supervising / inspecting Rabbi. The mashgiach supervises food
production to ensure that the food is kosher.
Mashgiach Temidi:
A supervising Rabbi who is on the premises at all times of production
and operation
Matzos Tevel:
Same as Tevel Matzos
Mehadrin:
Of
a higher quality. Sometimes the term is used to refer to a supervision
that has more stringent kosher requirements.
Minhag(im):
Custom(s)
Mevushal:
Cooked. Most often relevant to cooked (pasteurized) grape juice and
wine which has fewer restrictions than non-pasturized. Also has
relevance for cooked food for Shabbos (Saturday).
Milchig:
Yiddish word used to indicate dairy designation and any product which
contains dairy ingredients. (Note: Kosher law does not allow meat and
dairy to be mixed.
Parve:
Yiddish - meaning neutral, containing neither dairy nor meat
ingredients. Refers to items that have a neutral status and may be
prepared and/or served with meat or dairy. (See Fleishig and Milchig
above)
Pas Yisroel:
Bread or pastry products that a Rabbi has assisted in baking either by
lighting the fire, putting the food on the fire, or adding heat to the
fire.
Pas Palter:
Bread or pastry that has been baked without the involvement of a Rabbi
in the baking process. Pas Palter is kosher and items will be certified
as such without a specific designation. Many kosher consumers prefer
Pas Yisroel products (see Pas Yisroel) and kosher certifying agencies
will offer it as an additional certification. Products certified as
kosher should be assumed as Pas Palter unless specifically marked as
Pas Yisroel on packaging.
Pesach:
Hebrew for Passover
Posek: The
Rabbi who interprets Jewish law for application to specific
circumstances
Rabbonim:
Rabbis
Rav:
Hebrew
- Rabbi
Simcha:
Festive occasions
Shabbos:
The
Sabbath
Shechita:
Slaughtering animals in the kosher approved manner (see Shochet)
Shochet: A
Rabbi who is trained to do Shechita (see Shechita).
Shmita:
Applies to Israel only. Every seventh year many forms of planting and
harvesting of crops is forbidden. Crops grown in contravention of these
laws are non-kosher, another complication in the certification of
Israeli products.
Teruma and Maaser:
Special tithes that must be take from Israeli grown produce. The
produce is not "kosher" until the tithes have been taken. Ingredients
that are otherwise innocuous from a kosher standpoint can be highly
problematic when coming from Israel.
Tevel Matzos:
Matzos from which the tithe called "Challah" has not been separated.
These can be used to separate "challah" from current production. (See
Challah)
Torah: The
Five Books of Moses. The Bible
Treif, Treifa:
Literally refers to an animal that has been rendered non-kosher because
its limbs or organs have been broken or "torn." Colloquially, it is
used to refer to anything which is not kosher.
Vaad Halacha:
Rabbinic board
Yoshon: Products made form any of the five grains that have grown or,
at least taken root, prior to the preceding Passover. (See Chodosh)
Kosher: An Overview
The following outline explains the basics of the very intricate set of
laws that govern kosher food. Proper implementation of these rules is
achieved only by close consultation with a kosher expert.
The laws of kosher food originate in the Bible, and have been observed
by Jews for over 3,300 years. There are three categories of kosher food
- meat, dairy, and parve.
1. Meat -
For an animal to be kosher, it must have split hooves and it must chew
its cud. (Examples: cow, goat, lamb.) Non-kosher animals include pig,
camel, and rabbit. Fowl such as chicken, turkey, certain duck, and
certain goose are kosher. Animals and fowl must be slaughtered by a
specialist (a shochet) and then soaked and salted to remove the blood.
All carnivorous (meat-eating) animals and fowl, and the blood of all
animals and fowl, and any derivatives or products thereof, are not
kosher.
2. Dairy -
Milk and milk products (cheese, cream, butter, etc.) of a kosher animal
are kosher and dairy. These may not be eaten in combination with meat
or fowl.
3. Parve -
Foods that contain neither meat nor dairy ingredients are termed
"parve," which indicates a neutral state. All fruits, grains, and
vegetables in their natural state are kosher and parve. Fish that have
fins and scales are kosher and parve. Some examples are salmon,
flounder, and halibut. Examples of non-kosher fish are shark, sturgeon,
catfish, and swordfish. All reptiles, shellfish, and underwater
mammals, and most insects, are not kosher. A parve item can become
dairy when it is cooked together with a dairy food; it becomes meat
when cooked with meat. (Example: vegetables produced together with meat
may not be eaten with dairy and are no longer parve.)
MEAT AND DAIRY
SEPARATION
The requirement to separate meat and dairy products applies not only to
food, but also to the utensils used for storing, preparing, and serving
these foods. Therefore, completely separate sets of pots, dishes,
cutlery, etc., are standard in a kosher kitchen. There is a waiting
period after eating meat before eating dairy, six hours in most
communities. The waiting period also applies to foods that have been
cooked with meat. A similar waiting period applies after eating hard
cheese before eating meat. It should be noted that although fish is
neither meat nor dairy, fish and meat may not be eaten together. Kosher
food produced on machinery previously used for non-kosher food may be
rendered non-kosher.
KOSHERIZING
The process of making vessels, utensils, dishes, ovens, and sinks
kosher is called kashering, or kosherizing. It is sometimes possible to
make non-kosher equipment kosher. This is done under the watchful eye
of a rabbi who is versed in the procedure, the nature of which will
vary depending on the kind of equipment that is involved.
PASSOVER
Passover, the eight-day holiday that commemorates the Exodus of the
Jewish people from bondage in Egypt to freedom and nationhood, involves
a unique set of kosher laws. No leavened products may be consumed on
Passover. Certain grain products and their derivatives, although kosher
the rest of the year, may not be consumed during Passover. In addition,
in many communities, legumes are not permitted on Passover. The
equipment used for production of Kosher for Passover items must also be
Kosher for Passover.
WINE
A special rule governs the production of wine. Even if all the
ingredients in wine are of kosher origin, it is kosher only if
production was done exclusively by Torah-observant Jews. The making of
kosher wine can involve a significant investment of time and expense,
with equipment being kosherized from previous production runs and a
trained team of Torah-observant Jews stepping in to supervise the
production of the kosher wine.
Jewish
Blessings on Food
“Blessed are You L-rd our G-d, King of the
Universe… Who brings forth bread from the earth…
Who creates various kinds of sustenance… Who creates the
fruit of the vine… of the tree… of the
earth… by Whose word all things came to be.”
With these words, recited before eating any type of food, we express
gratitude to the Creator for the manifold blessings He bestows upon us
for our sustenance. These blessings are our recognition that the earth
and its fullness belong to G-d. After acknowledging this fact, we may
then enjoy the bounty and riches of the land.
These blessings are not mere verbalizations, but are an essential part
of our spiritual service. Saying a blessing, a distinctly human
ability, is an opportune moment to mediate on G-d’s greatness
as provider and Creator. This moment of spiritual awareness,
represented by saying the blessing, transforms the commonplace activity
of eating into a holy act.
Chassidic teachings explain that all food contains a G-dly spark of
holiness. When we say a blessing before eating, and eat with the
intention to serve G-d, we actually elevate the physical substance of
the food into holiness. This holy spark, which is inherent in the food,
becomes reunited with its Divine source. Six different brachot
(blessings) correspond to the various categories of food. They belong
to the type of blessing called bircat ha’nehenin (blessings
of pleasure) which are required before we derive physical pleasure from
G-d’s creations.
Children, from the time they are old enough to speak, are taught to say
blessings over food. In this way, we nurture in them a sense of
appreciation for G-d’s bounty.
After we eat, we must also remember G-d as the ultimate source of our
sustenance, as the Torah commands: “And you shall eat and be
satisfied and you shall bless Hashem, your G-d, for the good land which
He has given you.” (Deuteronomy 8:10)
This command was given to the Jews prior to entering the Land of
Israel, after wandering in the desert, where G-d sustained them with
the miraculous manna. Even in times of great prosperity, when we might
be tempted to delude ourselves into believing that our wealth is due
only to our own efforts, we are reminded through the blessings to
acknowledge G-d’s mercy.
BLESSINGS BEFORE EATING
Before partaking of any food, a brachah rishonah (preceding blessing),
is said. There are six different blessings, each beginning with the
same words, BA-RUCH A-TAH A-DO-NOI ELO-HAI-NU ME-LECH HA-O-LAM, Blessed
are You, L-rd our G-d, King of the Universe, and concluding with a few
words related to the type of food eaten. Following is a
transliteration, and translation of each Hebrew blessing, with examples
of foods requiring that blessing.
1. BA-RUCH A-TAH A-DO-NOI ELO-HAI-NU ME-LECH HA-O-LAM HA-MO-TZI LE-CHEM
MIN HA-A-RETZ.
Blessed are You, L-rd our G-d, King of the Universe, Who brings forth
bread from the earth.
Examples: bread, bagels, challah, matzah, pita and rolls made from any
of the following five grains: wheat, barley, rye, oat or spelt.
NOTE: Many of the above foods, especially bagels, pita and rolls, may
require a blessing of mezonot, depending upon their ingredients. (See
Regarding “Mezonot” Bread, page 60.)
2. BA-RUCH A-TAH A-DO-NOI ELO-HAI-NU ME-LECH HA-O-LAM BO-RAI MI-NAI
ME-ZO-NOT.
Blessed are You, L-rd our G-d, King of the Universe, Who creates
various kinds of sustenance.
Examples: cakes, cereals, cookies, cupcakes, doughnuts, and pasta
— if made of one or more of the five grains listed under the
first blessing.
3. BA-RUCH A-TAH A-DO-NOI ELO-HAI-NU ME-LECH HA-O-LAM BO-RAI PRI
HA-GA-FEN.
Blessed are You, L-rd our G-d, King of the Universe, Who creates the
fruit of the vine.
Examples: wine and grape juice.
4. BA-RUCH A-TAH A-DO-NOI ELO-HAI-NU ME-LECH HA-O-LAM BO-RAI PRI
HA-AITZ.
Blessed are You, L-rd our G-d, King of the Universe, Who creates the
fruit of the tree.
Examples: all fruits from permanent trees, such as apples, oranges, and
peaches, even if these fruits are dried; also grapes, raisins, and all
nuts, except peanuts which are a legume.
5. BA-RUCH A-TAH A-DO-NOI ELO-HAI-NU ME-LECH HA-O-LAM BO-RAI PRI
HA-A-DA-MAH.
Blessed are You, L-rd our G-d, King of the Universe, Who creates the
fruit of the earth.
Examples: all vegetables and greens from the ground, peanuts, legumes,
and some fruits such as bananas, melons, and pineapples.
6. BA-RUCH A-TAH A-DO-NOI ELO-HAI-NU ME-LECH HA-O-LAM SHE-HA-KOL
NI-H’YAH BI-D’VA-RO.
Blessed are You, L-rd our G-d, King of the Universe, by Whose word all
things came to be.
Examples: candy, dairy, eggs, fish, liquids, meat, mushrooms and
everything else which is not included in the first five blessings above.
NOTE: The above blessings apply to foods in their basic form; however,
the blessings may vary when the form is changed through processing, or
when foods are combined.
Some Basic Laws
The rules of blessings on foods are intricate, requiring careful study.
Following are some of the most basic rules. In addition to knowing the
correct blessings to say over various foods, many other laws apply.
*A blessing is required whenever eating even a small amount of food.
*Before beginning to say a blessing, one should know the correct
blessing to say.
*The food over which the blessing is being said should be held in the
right hand (if the person is right-handed) at the time of the blessing.
*Do not talk from the moment of beginning a blessing until swallowing
the first bite.
*As the name of G-d is mentioned in each blessing, and we are not
allowed to say G-d’s name in vain, we should never say a
blessing unnecessarily. However, when teaching blessings to a child,
one may pronounce G-d’s name if necessary.
*Answer Amen immediately after hearing a blessing being concluded by
another person. (Do not say Amen after your own blessing.)
“SHEHECHIYANU” A Special Seasonal Blessing:
BA-RUCH A-TAH A-DO-NOI ELO-HAI-NU ME-LECH HA-O-LAM SHE-HECH-I-YA-NU
V’KI-MA-NU V’HI-GI-YA-NU LI-Z’MAN HA-ZEH.
Blessed are You, L-rd our G-d, King of the Universe, Who has granted us
life, sustained us and enabled us to reach this occasion.
This blessing is said the first time each year one eats a fruit or
vegetable which is seasonal, i.e., one which grows only at a certain
time of the year. The shehechiyanu should preferable be said before the
regular blessing on the fruit, although some have the custom to say it
afterwards. A shehechiyanu is said only if the fruit is ripe. Example
of seasonal fruits over which one can say this blessing: kiwi, fresh
figs or dates, pomegranates, cherries, tangerines, cantaloupes, and
strawberries.
NOTE: This blessing is also said the first time a mitzvah is done each
year, such as lighting the Chanukah candles, reading the Megillah on
Purim, and taking the lulav and etrog on Sukkot.
When Eating A Meal With Bread
The blessing hamotzi, said at the beginning of a meal, is inclusive and
exempts one from saying additional blessings over the other foods eaten
at the meal. (For exceptions, see below.)
Washing One’s Hands: Before eating bread it is necessary to
wash the hands ritually. When washing the hands in this manner, be sure
the hands are clean and free of rings or anything else which might
intervene between the fingers and the flow of water. It is preferable
to use a special to-handled cup, although any large cup can be used.
The water is poured first on the right hand, two or three times
according to one’s custom, then on the left hand for the same
number of times. If one will be eating at least two ounces of bread,
one says the blessing:
BA-RUCH A-TAH A-DO-NOI ELO-HAI-NU ME-LECH HA-O-LAM A-SHER KID-SHA-NU
B’MITZ-VO-TAV V’TZI-VA-NU AL N’TI-LAT
YA-DA-YIM.
Blessed are You, L-rd our G-d, King of the Universe, Who has sanctified
us with His commandments and commanded us concerning the washing of the
hands.
Then rub the hands together and dry them. After drying the hands, say
the blessing hamotzi over the bread. Do not speak or engage in other
activities between Washington the hands and saying the blessing.
Other Blessings During The Meal: After the blessing of hamotzi is said,
do not say blessings on the other foods in the meal, with the following
exceptions:
*A blessing is said on wine, unless the meal was preceded by Kiddush.
*A blessing is required for some mezonot desserts, depending on the
ingredients. Consult an Orthodox Rabbi for guidance.
*A blessing is said on all other desserts (e.g. ice cream, compote).
If in doubt, one can first say Bircat Hamazon (Grace After A Meal) and
then eat the dessert, saying the appropriate blessings before and after
the dessert.
After concluding a meal in which at least one ounce of bread was eaten,
we say Bircat Hamazon.
NOTE: Some breads and rolls require the blessing mezonot because of
their ingredients. See Regarding “Mezonot” Bread,
page 60, for the many halachic factors concerning these breads.
Blessings Before Various Foods Without Bread
Whether eating a snack or a complete meal without bread, one must be
aware of and know the appropriate manner in which to say blessings over
individual foods.
*When eating several different foods in the same category, say only one
blessing. For example, when eating apples, oranges, and peaches, say
only one blessing ha-aitz. The blessing is made over the preferred
item, with the intention of including all foods in that category.
*When eating several foods from different categories, say a separate
blessing over each type of food. For example: mezonot on crackers,
ha-adamah on coleslaw, shehakol on eggs.
Order Of Blessings: When one is eating foods requiring different
blessings, the priority of the blessings is as follows: 1) mezonot; 2)
ha-gafen; 3) ha-aitz; 4) ha-adamah; 5) shehakol. For example, first say
mezonot on crackers and then ha-aitz on grapes; or ha-adamah on celery
and then shehakol on milk.
Two exceptions are:
1. On Shabbat and Yom Tov, Kiddush over wine precedes the blessing over
bread or cake.
2. When eating foods requiring the blessing of ha-aitz and ha-adamah,
such as an apple and a banana, say the blessing over the preferred food
first.
*After saying the blessing borai pri hagafen over wine, additional
blessings before and after other liquids or drinks are not necessary.
Blessings on Combined Foods: When a dish contains different kinds of
food from different blessing categories mixed together, the following
criteria apply:
*If one food is clearly the main food, then even though many other
types are combines, a blessing is made over the main food only. For
example, for tuna salad with vegetable bits added, the blessing is said
over the tuna.
*If the different foods are equally important, then the blessing is
made on the one that constitutes the majority of the dish.
*When foods contain mezonot ingredients, the mezonot is considered the
main ingredient even if it is the minority ingredient. The blessing
mezonot is then said over the entire dish and includes the other
ingredients. Examples are fruit pie and macaroni and cheese.
*If the mezonot ingredient is present only for the sake of binding,
thickening, or adding color, the blessing is determined by the other
ingredients. An example is, flour added to thicken soup.
When Food Is In Changed Form: Most juices and totally strained or
ground foods require the blessing shehakol. However, if the food still
resembles its original form and is conventionally eaten in such a
manner, we say the blessing which would be made over the food in its
raw form, such as ha-aitz on chunky applesauce.
When In Doubt As To The Correct Blessing: The following options apply:
*Wash hands ritually and eat bread, saying hamotzi. The food in
question may then be eaten during the course of the meal. If the food
over which there is a question is a fruit, then at least the first bite
should be eaten in the same mouthful with the bread.
*If in doubt as to which of two blessings should be said over a
particular food, you can first eat a bite of two different foods, one
for each blessing, having in mind also the food in question. Then that
food may be eaten.
*If one said the blessing shehakol instead of the specific blessing
that applies to a particular food, then one has fulfilled the
requirement for saying the blessing. However, this alternative may be
used only if there are varying opinions among halachic authorities as
to the proper blessing for this food. One must make an effort to know
the correct blessings to say.
BLESSINGS AFTER EATING
After eating at least a k’zayit of food (approximately 1
ounce) or a revi’it of liquid (approximately four ounces), a
bracha acharonah (after-blessing) is said. After-blessings should be
said as soon as possible after one finishes eating. There are three
different after-blessings. The text of these can be found in any siddur
(prayer book).
In order to say the after-blessing, the above-mentioned minimum amount
of food must be eaten within approximately six minutes. If it takes
longer, such as when slowly sipping a hot drink, it is questionable
whether one is allowed to recite the after-blessing. Consult an
Orthodox Rabbi for the relevant laws.
Borai Nefashot
This brief blessing is said after eating a variety of foods.
*It is said after eating one or more foods belonging to the categories
of ha-aitz (fruit), ha-adamah (vegetables), and shehakol.
*When more than one food requiring Borai Nefashot is eaten at one
sitting, the after-blessing is said only once. For example: meat and
vegetables, potato chips and milk, coffee and eggs.
Bircat M’ain Shalosh
Bircat M’ain Shalosh is a short paragraph with variations in
wording that adapt it to the following three categories:
*“Al hamichya,” is said after foods made of any of
the five grains — what, barley, rye, oat, spelt;
*“Al hagafen” is said after wine and grape juice;
*“Al ha-aitz” is said after one or more of the five
fruits with which Israel is blessed — grapes, figs,
pomegranates, olives or dates.
When more than one of these foods is eaten, the after-blessing is said
only once, incorporating the appropriate sections as indicated in the
prayer book. On Shabbat, Yom Tov, or Rosh Chodesh, an additional
sentence mentions the special day.
If a food or foods requiring the after-blessing of Borai Nefashot are
eaten along with those requiring Bircat M’ain Shalosh, then
Bircat M’ain Shalosh is said before Borai Nefashot.
Two exceptions are:
*After drinking wine and other liquids, say only the after-blessing on
wine. Borai Nefashot need not be said for the other liquids.
*After eating one or more of the five fruits of Israel together with
other fruits, say only the after-blessing on the fruits of Israel.
Bircat M’ain Shalosh should be said sitting, immediately
after eating, in the same place where one ate.
Bircat Hamazon (Grace After A Meal)
This special blessing is said after concluding a meal in which a
k’zayit (approximately 1 ounce) of bread was eaten. It
contains several paragraphs originally instated by some of our great
Sages thanking G-d for giving us food. No other after-blessing need be
said. Saying Bircat Hamazon is known as bentching, from the Yiddish
word bentch, to bless.
*Bircat Hamazon should be recited seated at the same place where one
ate, unless at the time of saying hamotzi one intended to complete the
meal elsewhere.
*Before saying Bircat Hamazon, men should rinse the fingertips and lips
slightly. The water used for this is called mayim achronim (final
waters). This may be done at the sink, but is often done at the table,
using a special vessel. The water should be removed from the table
before beginning the Bircat Hamazon.
*When three or more men over the age of Bar Mitzvah recite Bircat
Hamazon together, this is known as a mezuman. A short introductory
paragraph is recited.
*On Shabbat, Yom Tov, Chanukah, Purim and Rosh Chodesh, there are
special additions inserted in the Bircat Hamazon.
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Contact SIKS today
SIKS Ltd. Italian
Office
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Torino,10122 Italy
Telephone/Telefax 39-011-533938
EMAIL italy@siks.org
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Office
PO BOX
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EMAIL info@siks.org
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