All blood needs to be removed from any animal used to cook in a commercial kitchen since the Torah stipulates that the soul is contained in this blood. Meat is made kosher by soaking, broiling or salting. This process needs to be completed 72 hours the following slaughtering and prior to the meat being ground or frozen. What is known as the sciatic nerve is not be eaten but it is hard to remove, so most kosher slaughterers normally sell the hindquarters to butchers who are not non-kosher.
Fruits and Vegetables
Vegetables and fruits are all kosher, but the worms or bugs that sometimes get on these foods are not. All vegetables and fruits need to be inspected carefully to make certain that no bugs or worms are on them prior to being considered kosher.
Dairy and Meat
Dairy and meat products need to be eaten separately and can not be combined in recipes of any food products. There is a period to wait of three to six hours prior to eating one and then the other.
Commercial Kitchen Requirements
State and local ordinances can vary, but they will follow the same guidelines. Areas for storage of food and any dangerous chemicals need to be separated. Freezer and refrigeration must observe code requirements. Commercial kosher kitchen requirements are required to have different sinks for dishes, mops, washing hands and areas for food preparation. Tables for preparation and other surfaces for food contact needs to be made of stainless steel or other material that is smooth and easy to clean. All this work should be done prior to applying for certification.
Inspection for certification
Submit the application to the health department or agency in charge of food safety. The response times will vary depending on location. For example, South Carolina’s‘Department of Agriculture’ advises allowing 2 weeks for one of their inspectors to arrange for an inspection of a facility whether home-based or commercial. The inspector will determine if the kitchen meets regulations, and if it does, will approve the certification. In most places, you can start operations as soon as the kitchen has passed inspection. In others, you can not begin until you receive your certification.
