| |
 |
 |
|
Hummus Elite
/
Sunday - Thursday: 11:30 AM - 10:00 PM /
Friday: 10:00 AM - 4:00 PM /
Saturday: Closed / 201.569.5600
4
stars - based on 77
reviews
|
|
| |
|
|
|
 |
 |
|
|
About
Kosher Certification
Kosher is a term that refers to the suitability of a
food product for consumption by observant Jews. The
concept of kosher comes from the Torrah, which states
that anyone who consumes non-kosher food is infected
by an unclean spirit.
The standards of quality that are involved in determining
whether or not a food is kosher are very stringent and
are based on a mix of religious texts and oral tradition.
Appointed rabbis make the determination of whether or
not a food is kosher by visiting production facilities
and becoming aware of all of the ingredients that are
used in a particular food product. However, the determination
goes deeper than that. In order for a food to be determined
kosher a rabbi must also confirm that no non-kosher
foods were processed in the same facilities or using
the same equipment as the food being deemed kosher.
The standards for production of kosher food are very
high. For example, in order to be considered kosher,
meat has to be fed, slaughtered, and processed under
a very strict set of health, humane and sanitary regulations.
For this reason, many people rightfully consider kosher
meat to be higher in quality than non-kosher meat. Although
there may be good practices that exist in the production
of non-kosher meats, there also may not. If a meat is
labeled kosher, a rabbi has verified that the standards
that that particular meat was produced under were unrelenting.
Therefore, many individuals - Jews and non-Jews - trust
the kosher label over all others.
Kosher can also contribute to a non-Jew’s choice
of whether or not to buy a food due to dietary restrictions.
To understand how this can be of benefit, it’s
important to understand that observant Jews are not
supposed to eat a meal that contains both meat and dairy.
They may eat meat or they may eat dairy, but they may
not eat both at the same time. For this reason, kosher
food must be labeled either meat or dairy. A third category
exists, which is called “pareve”. Pareve
refers to food that are not meat nor dairy. Therefore
if an individual is, for example, lactose intolerant,
he or she could eat a kosher meat or a pareve product
without worrying that there may be a dairy derivative
in the product. The same goes for those with other allergies.
It is of benefit for a food producer to become kosher
certified regardless of whether their food is specifically
made for Jewish consumption. There is a growing public
perception, particularly with the public’s increasing
awareness of green and humane practices by farmers and
meat providers, that kosher is a standard in quality
that will never be compromised. For this reason many
individuals regardless of religious affiliation shop
for kosher products. There are little to no negative
effects that a kosher label could have on a food. Instead,
the kosher label produces many positive effects such
as helping a product reach a wider audience, clarifying
for a consumer what is in the product, and highlighting
the standards that a product was produced under. |
|
|
|
|
|
|
|
|
