Understanding Chukim And Mishpatim: Jewish Dietary Laws Explained

Jewish dietary laws, known as Kashrut, are a set of biblical restrictions that dictate what foods can and cannot be eaten, and how they must be prepared and eaten. The word Kashrut comes from the Hebrew root Kaf-Shin-Reish, meaning fit, proper, or correct. The laws are divided into three types: mishpatim, edot, and chukim. Mishpatim are basic laws that are necessary and logical for the conduct of society, such as not stealing or murdering. Chukim, on the other hand, are laws that generally cannot be logically explained, such as keeping kosher. These laws are considered a test of faith, as observant Jews follow them without knowing the specific reason behind them, simply because God commanded the Jewish people to do so. The Torah does not provide a reason for these laws, but some Jewish scholars suggest that they are designed as a call to holiness, ingraining self-control and elevating the act of eating into a religious ritual.

The consumption of blood and certain fats is forbidden

The prohibition of blood consumption is the only dietary law in the Torah that has a reason specified: the life of the animal is contained in the blood. This belief applies only to the blood of mammals and fowl, not fish. Therefore, all blood must be drained from the meat or broiled out of it before it is eaten. This process is known as koshering or kashering, and involves soaking and salting the meat, or broiling it. The liver, which is very rich in blood, may only be kashered by broiling.

The consumption of certain fats, known as chelev, is also forbidden. Modern scientists have found biochemical differences between this type of fat and the permissible fat found around the muscles and under the skin. The process of removing this fat is time-consuming and not cost-effective, so most American slaughterers sell the hindquarters of animals to non-kosher butchers.

The separation of meat and dairy is another important aspect of Jewish dietary laws. Meat and meat derivatives may never be mixed with milk and milk derivatives, and separate equipment must be used for the storage and preparation of meat-based and dairy-based foods.

The separation of meat and dairy

Secondly, a waiting period is required between eating meat and then dairy, to ensure that the two are not mixed in the stomach. The length of the waiting period varies according to custom, but it is typically between one and six hours. Some sources suggest that a shorter waiting period is required between eating dairy and then meat, as dairy products are believed to leave less residue in the mouth and throat.

Thirdly, the separation of meat and dairy also applies to washing up materials.

Finally, the separation of meat and dairy is also applied to the consumption of parve foods, which are neither meat nor dairy. If a parve food is cooked in a pot that has been used to cook meat within the previous 24 hours, it cannot be eaten with dairy produce. Similarly, a parve food cannot be eaten with meat if the cooking pot has been used for dairy within the previous 24 hours.

Kashrut certification

• A request for certification from the client.
• The client providing a list of all ingredients and machinery used, which the certification agency will research and trace back to their sources to verify their kosher status.
• The agency's rabbinic representatives walking through the food production or service process with the client, noting any equipment, processes, packaging, storage, or transportation that may compromise kosher status.
• For food-service venues, compliance with additional halakhic requirements, such as respecting the laws of Shabbat, Yom Tov, Passover, and certain Jewish fast days.
• Signing a contract between the agency and the client, which is typically renewed automatically on an annual basis.
• Upon approval, the client receives permission to display the kosher certification agency's symbol, or hechsher, on its product packaging or in its food-service venue.

The certification process can vary depending on the size and scope of the food manufacturer or service provider. Large food manufacturers typically seek certification from larger, national or international agencies, while small, local businesses may receive certification from rabbis serving their community or individual rabbis with a good reputation in the industry.

There are a variety of kosher certification agencies operating at the international, national, regional, and specialty levels. These agencies employ mashgichim, or rabbinic field representatives, to make periodic site visits and oversee the food production or service process to ensure ongoing compliance with kosher standards. Each agency typically has a "certifying rabbi" who determines the exact kashrut standards to be applied and oversees their implementation.

The symbols of kashrut certification are widely accepted and commonly found on product labels in many countries, including the United States. These symbols serve as a seal of approval, indicating that the product or service complies with Jewish dietary laws.

Animals that can be eaten

The laws of Kashrut, or Jewish dietary laws, dictate which animals can be eaten. The Torah states that, of the "beasts of the earth", only those that have cloven hooves and chew their cud may be eaten. This includes sheep, cattle, goats and deer. Animals that do not meet these criteria, such as the camel, rock badger, hare and pig, are forbidden.

Of the "things that are in the waters", only those that have fins and scales may be eaten. This includes fish like tuna, carp, salmon and herring, but excludes shellfish such as lobsters, oysters, shrimp, clams and crabs.

The criteria for birds is less clear. The Torah lists forbidden birds, but does not specify why. These birds are all birds of prey or scavengers, so it is inferred that this is the basis for the distinction. Other birds, such as chicken, geese, ducks and turkeys, are permitted.

Of the "winged swarming things" (winged insects), a few are specifically permitted, but the Sages are no longer certain which ones, so all have been forbidden.

Rodents, reptiles, amphibians, and insects (except for certain types of locust) are all forbidden.

The mammals and birds that may be eaten must be slaughtered in accordance with Jewish law, in a process known as shechitah. This is a quick, deep stroke across the throat with a perfectly sharp blade, causing rapid and massive blood loss. The meat must then be prepared through koshering or kashering, which involves broiling, roasting, or soaking and salting.

Animals that cannot be eaten

The Torah divides commandments into three groups: mishpatim, edot, and chukim. Mishpatim are basic laws that are necessary for the functioning of society, such as "don't steal" and "don't murder". Edot are commandments that testify to an idea or mark an occasion, like a holiday. Chukim are those laws that cannot be logically explained, such as keeping kosher.

According to Jewish dietary laws, or Kashrut, certain animals may not be eaten at all. This restriction includes the flesh, organs, eggs, and milk of the forbidden animals. The Torah specifies that the camel, the rock badger, the hare, and the pig are not kosher because they lack one of the two qualifications: being a mammal with cloven hooves and chewing the cud. Other forbidden animals include all types of shellfish, birds of prey, and rodents, reptiles, amphibians, and insects (except for certain types of locusts).

The laws of Kashrut also dictate how the consumable animals can be killed. This ritual slaughter is called "shechitah" and is considered a very humane way of killing animals. The person who performs the slaughter is called a "shochet". The shochet must be a pious man, well-trained in Jewish law, and he must kill the animal in a way that causes the least amount of suffering. The meat must also go through a process called "koshering" or "kashering" to be considered fit for consumption. The three approved methods are broiling, roasting, and soaking and salting.

In addition to the restrictions on animals, Kashrut also prohibits the consumption of blood and certain forbidden fats and sinews. All blood must be drained from the meat or cooked out of it before it can be eaten. The meat and meat derivatives may never be mixed with milk and milk derivatives, and separate equipment must be used for storage and preparation.

By following these dietary laws, observant Jews express their commitment to the fundamental principle of belief in God.

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