Kosher Certificate


Kosher document is a document indicating products produced in accordance with the Jewish belief. While the production is carried out in the enterprises, the compliance of all stages and the materials and even the equipment used with the Jewish beliefs is controlled by the clergy. The "Kosher Certificate" issued for foodstuffs permitted to be consumed in accordance with Jewish religious rules is a document confirming that these foodstuffs have been observed and determined in the process from source to presentation. If there is no contradiction to their beliefs in the application, equipment and materials, the clergy will issue a Kosher Certificate to the products produced in the company.

Kosher means "suitable" in Hebrew. The rules can be stricter according to the religiousness in the Israeli markets where the products are directed. The total Jewish population in the world is around 14 million, and approximately 40% of this population lives in Israel. Food items are not legally required to be Kosher in Israel. While the products being Kosher may be preferred, the cost of Kosher Certification causes the price of the products to increase. The most sensitive products for kosher are meat and dairy products. It is seen that the most important problem faced by our companies that export food products to Israel regarding the Kosher Certificate is the cost increases caused by the production made as Kosher.

There is the phrase Koser on more than one product that is manufactured abroad or sold abroad. This phrase is also a feature sought by non-Jews. Because it is forbidden to consume and use pork in Jews.

Kosher Certificate Issuance Process

Kosher means appropriate and complete to the Jewish religion. Kosher certificate is a document that registers products manufactured in accordance with the Jewish faith. The phrase Kosher is a feature that is also sought after by Jews. The absence of pork and its ingredients in products with this certificate ensures that these products are preferred by Muslims. Especially for companies that intend to export to the European market, obtaining this certificate for their products brings these products to the fore among their peers.

The number of Kosher certified companies increases every year compared to the previous years and Kosher certified products have a larger market share in the consumption market. While the production takes place in institutions, the compliance of all processes, materials and even equipment with Jewish beliefs is carried out by the clergy at the place of production. If there is no contradiction to their beliefs in the application, equipment and materials, the clergy will issue a KOSHER (Kosher) Certificate to the products manufactured in the company.

In order for products other than meat to be considered kosher and to have a kosher certificate, they should not be examined by clergymen and should not include additives or process steps that do not comply with hygiene or contrary to Jewish beliefs. For this reason, manufacturers who want to have a kosher certificate pass this examination. This certificate is also seen as an important factor in exports to countries where Jewish religious members live. The company wishing to obtain a Kosher Certificate should know the following process steps and make preparations accordingly.

Which Products Are Covered By Kosher?

* We can say that Kosher and halal meat and meat products are very similar. Pig and its components are also prohibited in the Jewish faith. Similarly, the slaughter methods and conditions of animals permitted to be consumed should be appropriate, disabled and sick animals should not be slaughtered, and blood should be evacuated.
* Among the animals living on land, ruminant and double-hoofed animals are free to be eaten, but those that do not have this feature are prohibited and rabbit, pork and camel meat is also prohibited.
* Shellfish and mollusks among marine creatures other than fish are not suitable for kosher.
* Herbal products must be free from insects, parasites and pests.
* According to Judaism, in order for a product to be finally suitable for kosher, a Kosher-appropriate process must be followed in all processes from its raw state to preparation, processing, cooking and consumption.
Blood can never be consumed. Using meat and dairy products together is prohibited.
* All equipment used in production such as tools, materials, containers, and ovens must be clean and religiously clean.

Process steps in the process of issuing Kosher Certificate;

* Application is made to the authorized institution that issues Kosher Certificate.
* The forms given by the authorized institution are filled and the requested documents are submitted to the authorized institution in the desired format (such as PDF or DOC).
* The authorized institution examines the documents it receives and if there is no deficiency, it makes a price offer to the relevant company.
* In case of an agreement on the price, the authorized institution informs the relevant firm on what date it will come for the audits.
* The authorized institution makes the inspections on the date specified.
* In case of an agreement on the price, the authorized institution informs the relevant firm on what date it will come for the audits.
* The authorized institution makes the inspections on the date specified.
* As a result of the inspections, if there is any defective issue, it is stated to be corrected, if there is no or missing issues are corrected, the Kosher Certificate is given to the relevant company by the authorized institution.

The points to be considered can be listed as follows;

* Make sure that all additives in the products you apply for the Kosher Certificate are kosher certified. It is sufficient to have a K or a U mark in the circle on the product packaging. For those who are not found, a copy of the document must be found.
* For plant products, it is necessary to investigate the presence of insects and carry out the necessary cleaning activities.
* Alcohol-containing materials such as alcohol vinegar and wine vinegar should not be found in both the products and the production area.
* In cases where meat and dairy products are used, the possibility of mixing should be completely prevented. As a matter of belief, both are not consumed together. It seems the most appropriate solution to prevent cross contamination and to separate the equipment used for the two types.
* Fish products should not be mixed with meat products such as dairy products.
* The use of equipment such as forks, knives and spoons used in dining halls should be prevented in the production area.
* General cleaning rules should be observed.

These basic requirements are for businesses using field sourced raw materials.

Validity of Kosher Certificate

The validity of the Kosher Certificate varies depending on the product purchased. However, Kosher Documents are generally valid for one year. When the certificate loses its validity, re-audits are made by the authorized institution and the certificate is renewed. Depending on the characteristics of the product received Kosher Certificate, inspections can be done once a year, and can be done several times a year.

"As EKOL Certification Body, we would like to support you in the Kosher Certificate process. You can contact us to get detailed information and benefit from our service."

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