What is the process to make food Kosher?

- Kosher animals must be cloven-hoofed and chew their cud.

- Animals that are not kosher include pigs, horses, camels, rabbits, and shellfish.

2. Shechita (Ritual Slaughter)

- Kosher animals must be slaughtered according to Jewish law by a trained shochet (ritual slaughterer).

- The shochet must use a sharp knife to make a quick, clean cut across the animal's throat.

3. Bedika (Examination)

- After slaughter, the animal's internal organs are examined for any abnormalities that would render it unfit for consumption.

- Any animal with abnormalities is considered terefa and is not kosher.

4. Nikkur (Removal of Forbidden Fats)

- Certain fats and veins that are forbidden by Jewish law must be removed from the animal before it can be eaten.

- These fats include the chelev (suet) and the eitzah (sciatic nerve).

5. Melichah (Salting)

- The meat is then salted to draw out any remaining blood.

- The meat must be left in salt for at least 30 minutes.

6. Hag'alah (Rinsing)

- After salting, the meat is rinsed thoroughly to remove any remaining salt.

7. Checking for Forbidden Inclusions

- The meat is carefully inspected for any forbidden inclusions, such as insects or pieces of bone.

- Any meat with inclusions is considered taref and is not kosher.

8. Certification

- Once the meat has been processed, it must be certified by a kosher certification agency to ensure that it meets all of the requirements of Jewish law.

9. Preparation

- Kosher meat must be cooked in accordance with Jewish law.

- This includes avoiding mixing meat and milk products and using separate sets of dishes and utensils for meat and dairy.