A Kosher food supplier is required to take more steps to keep all animals and prepared foods safer than non-Kosher products. Taking the extra steps and time to complete the Kosher butchering process helps keep all meats and poultry safe to enjoy. Kosher processing and butchering include more steps and tighter controls to help remove all diseased meats and poultry from the food system. The processes used by Kosher butchers and suppliers keep all meats and poultry safe from bacterial disease.
Inspectors Check Freely
The Kosher butchering process has been passed down from ancient times and was designed to keep communities safe. Although it is a religious practice, Kosher meats and poultry help protect communities from disease and poor-quality food. The Kosher process allows inspectors free reign to arrive at a facility to ensure all rules and regulations are followed.
Food Safety Is Improved
Kosher law requires all meats and poultry to be butchered to exact rules and regulations. These regulations help Kosher diet followers to avoid dangerous conditions, including Mad Cow Disease. Kosher law requires beef to be butchered in a way that limits brain cell contamination of the meat. This lowers the risk of Mad Cow Disease passing into the food system.
Salting Keeps Food Healthy
Kosher food is preserved using a salting process that limits bacterial development. The Salting process uses larger Kosher salt grains that adhere to the surface of the meat and poultry for improved taste and safety.
A Kosher food supplier prioritizes food safety and taste over processing speed. Contact S. Bertram Foods at www.sbertram.com for more information about Kosher food.
