We know many visitors to this page are institutions, food service personnel and supply officers trying to figure out how best to meet a dietary requirement they have to provide kosher meals. To help you maneuver through the options and find your best solution, we remove religion from the discussion, and focus on the rules. This is a business based upon religious tenets. Let us help you compare alternatives.
Many people incorrectly believe kosher means that a Rabbi blesses the food or the production facility. In reality, kosher relates more to the ingredients, the cleanliness of the cooking process, and to the health and humane slaughter of our meat supply.
In kosher production and in preparing kosher meals, non-kosher residue must be completely removed from the equipment, utensils, and all surfaces which could come into contact with kosher foods and ingredients. These surfaces are kashered (extra level of sanitizing). Even water/steam is considered food and must be kosher without contamination from non-kosher food.
For more information, see also our article from Food Technology magazine, Institute of Food Technologists, July 2000, Volume 54, No.7, Getting Religion, For Your Products That Is, by Mary Anne Jackson.