In most cases, as in this country, the question is not who is preparing kosher food, but how it's done, and that's the subject for this week's Belief and Practice. Kosher products in the U.S. are increasingly popular, which means busy days for the Union of Orthodox Jewish Congregations, the Orthodox Union in New York, the largest group inspecting and certifying kosher food preparation.
Every two years, rabbis and rabbinical students from around the world assemble in New York for a series of lectures on kosher food inspection.UNIDENTIFIED RABBI: But you must wear waterproof gloves so you don't burn yourself.
ABERNETHY: It's called "Ask OU," for Orthodox Union. For some, it's a supplement to their formal education. For others, it's one part of training in becoming a "mashgiach," the one who makes sure that kosher slaughterhouses, packing plants, factories, and hotel and restaurant kitchens are really kosher.
Rabbi YOSEF GROSSMAN (Director, "Ask OU," Orthodox Union): So we feel that this opens their eyes, you know; it gives them an overview of what kosher's all about.
ABERNETHY: "Ask OU" was begun in 1996 and has grown along with the kosher food industry and the greater need for enforcers of kosher standards.UNIDENTIFIED RABBI: Clean the whole inside, the top, everything, and then we'll put Sternos® in the bottom.
ABERNETHY: The standards are strict and apply to every step of food preparation. If the inspectors find the facilities and methods and ingredients are all kosher, the final product gets a stamp of approval.
Rabbi MENACHEM GENACK (Rabbinic Administrator, Kashrut Division, Orthodox Union): The word "kosher" means "fit." It means that the food has been prepared or meets the standards of kosher law, and those laws are first formulated in the Bible. Its purpose is spiritual more than physical.Rabbi TZVI HERSH WEINREB (Executive VP, Orthodox Union): It takes, kind of, the presence of God and puts it into three meals a day.
In order for an animal to be kosher, aside from that it has to be slaughtered in a particular way, which is essentially painless, consumption of blood is forbidden in the Torah, and that's why kosher meat has to be salted, because the salting process extracts the blood from the meat.
HARVEY BLITZ (Chairman of the Board, Orthodox Union): We now see a resurgence of interest in the study of Jewish texts. And so the breadth of the people who are interested, I think, in keeping kosher is expanding.
Here you have a program that in every product, in every package, every day, you have that kosher symbol. And the people who are looking for it are a loyal group so, in terms of a marketing opportunity, it's incredible.
