Kosher Food Production

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Following an introduction to basic Kosher laws and theory, author Blech details the essential food production procedures required of modern food plants to meet Kosher certification standards. Chapters on Kosher application include ingredient management; rabbinic etiquette; Kosher for Passover; fruits and vegetables; food service; and the industries of baking, biotechnology, dairy, fish, flavor, meat and poultry, and oils, fats, and emulsifiers. A collection of informative and entertaining articles - specifically geared to the secular audience of food scientists - then follows, giving readers insight and understanding of the concerns behind the Kosher laws they are expected to accommodate.

Kosher Food Production serves as an indispensable outline of the issues confronting the application of Kosher law to issues of modern food technology.

About the book:

-Basic Kashrus - Leading off the book is a section introducing the reader to Kosher Laws and Theory.
-Food Production Principles - Information covered includes Kosher food plant design, cleaning and detergents, GMPs for Kosher facilities, and more.
-Industry-specific Discussions of Kosher Application
-Food, Beverage, and Ingredient Articles - These enlightening chapters, examine how Kosher regulations impact modern food production for over 40 categories of food items by describing the relevant Jewish history, tradition, and law.
-The Bottom Line - These brief, bulleted summations at the end of each chapter recap the key things to remember about Kosher food processing of the food, beverage, or ingredient covered.
-Glossary of Kosher Terminology - A listing of Jewish Kashrus-related terms, which may be unfamiliar to the lay food scientist, is included at the back of the book.

Contents:

Acknowledgments
Preface
Introduction
1. Kosher Certification - Theory and Application
2. Basic Halachic Concepts in Kashrus
3. Ingredient Management
4. Rabbinic Etiquette
5. Kosher for Passover
6. Fruits and Vegetables
7. The Baking Industry
8. The Biotechnology Industry
9. The Dairy Industry
10. The Fish Industry
11. The Flavor Industry
12. The Meat and Poultry Industries
13. The Oils, Fats, and Emulsifier Industries
14. The Food Service Industry
15. Essays in Kashrus and Food Science
Kashrus Glossary for the Food Technologist

About the Author:

Rabbi Zushe Blech is considered one of the world's leading experts in modern Kosher food production and technology, serving for over twenty years in administrative and field positions relating to all aspects of Kosher certification. He served for fourteen years as a regional director for the Kashrus division of the Union of Orthodox Jewish Congregations of America (the "OU"), and has since served as a technical and Halachic consultant to virtually all of the major Kashrus certifying agencies worldwide. He has written and lectured throughout the world on the entire gamut of Kosher issues, and has consulted with a number of major food manufacturers to educate them on Kosher issues, obtaining certification, and resolving Kashrus issues.

He is a foremost authority on the integration of all aspects of modern food technology with Kosher requirements, including those relating to such cutting-edge issues as biotechnology and enzymology. His articles, many of which are included in Kosher Food Production, have been printed in major Kosher periodicals and publications, such as the Daf ha'Kashrus (OU), Kashrus Magazine, and News & Views (MK). At present, Rabbi Blech directs Kosher certification for Kehillas Bais Benzion in Monsey, NY, and serves as a permanent Kashrus consultant for the Montreal Va'ad ha'Kashrus.