Kosher food production

1 Kosher Certification: Theory and Application 3 The Purpose of Kosher Certification 3 Theory of Kosher Certification 4 The Kosher Certification Program 6 Restrictions on Raw Materials 7 Restrictions on Production 9 Restrictions on Packaging 11 The Certification Process 13 Choice of Certification 13 Labeling 16 Application 18 Initial Inspection 19 Review of Ingredients and Other Issues Relating to the Certification 20 Contract 21 Inspections 26 Letter of Certification and Labeling Requirements 27 Private Label Agreements 28 M’hadrin Certifications 31 vii C O N T E N T S 2 Basic Halachic Concepts in Kashrus 35 Food Sources 36 Prohibited Mixtures 37 Milk and Meat—Ba’sar b’Cholov 38 Fish and Meat 39 Bitul (Nullification) 40 B’lios (Absorbed Flavors) 43 B’lios in Foods 44 B’lios in Equipment 45 Practical Applications of the Concept of B’lios 46 B’lios and Utilities 50 Practical Utilities Issues 51 Practical Solutions to Utilities Issues 53 Kosherization (Kashering) of Equipment 57 Libun 57 Libun Chamur 58 Libun Kal 58 Hag’olah 58 Ayno Ben Yomo 59 P’gimah 60 Temperature 60 Bishul Akum 65 Types of Food Subject to Bishul Akum Concerns 66 Types of Cooking Subject to Bishul Akum Concerns 67 Methods of Creating a Bishul Yisroel Status 68 3 Ingredient Management 73 Ingredient Grouping 77 Ingredients Not Requiring a Kosher Certification 78 Ingredients That Require Kosher Verification 79 Non-Kosher Ingredients 81 Ingredient Status 82 Additional Specifications 85 4 Rabbinic Etiquette 89 Shabbos 90 Yom Tov 91 viii Contents Prayers 94 Shaking Hands 94 Vehicular Travel/Seating 94 Beards and Sidelocks 94 Clothing 95 Food for the Mashgiach 95 5 Kosher for Passover 97 Passover Ingredient Classification and Terminology 100 Inherently Kosher for Passover 100 Certified Kosher for Passover (Non-grain Based)—Regular Production 102 Certified Kosher for Passover (Non-grain Based)—Special Production 103 Matzah (Unleavened Bread) 105 Gebrokts 105 Matzah A’shirah (Egg Matzah) 106 Kitniyos 107 Chometz 109 Passover Certification and Supervision 110 Jewish-Owned Companies 111 6 Fruits and Vegetables 115 Insect Infestation 115 Israeli Produce 118 Wine and Grape Juice—S’tam Yaynam 120 Fruit and Vegetable Coatings 121 7 The Baking Industry 123 Dairy Bread 123 Ingredient Issues and Kosherization 125 M’zonos (Cake) Bread 129 In-Store Bakeries 130 Challah 130 Supplementary Standards 132 Pas Yisroel 132 Yoshon 134 Contents ix 8 The Biotechnology Industry 137 Fermentation Using Ambient Microflora 137 Fermentation Using Starters from Previous Productions 138 Preparation of Pure Cultures 139 Recovery of Metabolites of Fermentation 141 9 The Dairy Industry 145 Dairy Status 146 Cheese and G’vinas Akum 149 Practical Issues Relating to Dairy Products and Ingredients 150 Fluid Milk 150 Powdered Milk 151 Cream 151 Rennet-Set Cheese 152 Acid-Set Cheese 154 Whey 155 Whey Cream 158 Condensed and Powdered Whey 158 Whey Protein Concentrate (WPC) 158 Lactose and Minerals 159 Ricotta Cheese and Gjetost 159 Butter, Butter Oil, and Buttermilk 159 Sour Cream and Yogurt 160 Casein and Caseinate 161 Ice Cream 162 Hydrolyzed Casein and Whey 162 Cholov Yisroel—Supervised Milk 163 10 The Fish Industry 167 Kosher Species 167 Identification of Kosher Species 168 Kashrus Issues Relating to Production 171 Ingredient Issues 172 Processing Issues 173 Bishul Akum Issues 175 11 The Flavor Industry 179 Ingredients 180 Kosher Supervision Programs in Flavor Companies 183 x Contents 12 The Meat and Poultry Industries 187 Kosher Species 188 Kosher Slaughter 190 Kosher Meat Inspection and Preparation 194 Inspection of Slaughtered Animals: “Kosher” and “Glatt” 194 “Kashering” and Treiboring: Issues Relating to Blood, Gid ha’Nasheh, and Cheylev 196 Organs, Meat Trimmings, Rendered Fat, and Edible Offal 200 Supervision of Kosher Meat and Poultry 201 13 The Oils, Fats, and Emulsifier Industries 203 Lipid Sources 203 Processing Issues 205 Supervision 210 Additives 211 Emulsifiers 211 Margarine 212 Lipids Used As Incidental Ingredients 214 14 The Food Service Industries 217 Restaurants 219 Kosher Standards and Nomenclature 220 Supervision 226 Wine, Whisky, and Liqueur 233 Shabbos, Holiday, and Other Halachic Considerations 235 Caterers 239 Segregation of Meat, Milk, and Pareve Productions in the Same Facility 240 Categories of Catering Services 240 Renting Additional Equipment 243 Equipment Kashering Issues 243 Shabbos 247 Hospitals and Long-Term Care Facilities 250 Prepared Kosher Meals 250 Kosher Food Service Systems 251 15. Essays in Kashrus and Food Science 253 The Story of Artificial Sweeteners 255 The Story of Bread 261 The Story of Butter 267 Contents xi The Story of Candy 271 The Story of Canning 276 The Story of Cheese and Casein 282 The Story of Chewing Gum 295 The Story of Chocolate 300 The Story of Colors 306 The Story of Condiments 316 The Story of Eggs 323 The Story of Emulsifiers 331 The Story of Enzymes 337 The Story of Fat and Fat Replacers 348 The Story of Fish 352 The Story of Food from the Tree 360 The Story of Fruit 365 The Story of Gelatin 369 The Story of Honey and Royal Jelly 376 The Story of Imitation Foods 384 The Story of Infant Formula 390 The Story of Kitniyos 394 The Story of Kosher Meat 401 The Story of Kosher Poultry 410 The Story of L-Cysteine 415 The Story of Margarine 422 The Story of Matzah (Unleavened Bread) 427 The Story of Minerals 435 The Story of Mushrooms 439 The Story of Nuts 444 The Story of Olives 449 The Story of Potatoes 454 The Story of Preservatives 462 The Story of Release Agents 468 The Story of Spices 476 The Story of Starch 481 The Story of Steam 485 The Story of Sugar and Sugar Alcohols 490 The Story of Tuna 497 The Story of Vinegar 507 The Story of Vitamins 513 The Story of Whey 519 The Story of Wine, Beer, and Alcohol 526 Kashrus Glossary for the Food Technologist 539