Tuesday, June 19, 2007
Hebrew National Answers To A Higher Authority
The Kosher Difference
Hebrew National is proud to announce that all its products are now under the kosher supervision of the internationally recognized Triangle organization.
You’ve heard the word kosher, but did you know that it literally means “fit to eat”? Hebrew National must follow strict biblical dietary laws, use only certain cuts of beef, and meet the highest standards for quality, cleanliness, and safety.
For over 100 years, our commitment to manufacturing products of only the highest quality has meant that artificial preservatives, flavors, colors, and by-products are simply not allowed. Kosher also stands for quality and goodness, and that’s why we believe our franks have premium taste.
Triangle K Kosher Supervision
Kosher means "proper," referring to foods which are acceptable to be eaten by those of the Jewish faith who practice and observe certain dietary laws as prescribed in the Torah, the Bible. Such foods and food product derivatives are said to fall under the laws of kashruth. These laws come primarily from the Bible, with additional Rabbinical decrees which have been handed down through generations of time. In order for the Triangle to be affixed to any product, rabbinical supervision of the food preparation process is required. This includes examination of ingredients, as well as processing and packaging equipment.
About Triangle Kosher Certification
The Triangle symbol is a trademarked logo that signifies "kashruth" (kosher) as defined by the most stringent Jews who follow Orthodox Jewish Law. Kosher certification with the Triangle means that a product is certified kosher and recognized as such. The organization offers it's rabbinical supervision and certification on any ingredient or product that meets the strictest criteria of what makes such items kosher. Triangle is a symbol of integrity representing the most trusted and reliable name in strict rabbinical food certification and supervision. For over a half century, Triangle has been committed to making kosher food products available to people around the world in the widest variety of food products.
About Rabbi Jehoseph H. Ralbag
Rabbi Ralbag, Head Kashruth Administrator (kosher supervisor) of the Triangle organization, was born in the Holy City of Jerusalem. He studied at the Yeshivahs Etz Chayim and Merkaz Harav in Jerusalem . He received Semicha (rabbinical ordination) with the highest honors, Yore Yore Yodin Yodin, by the most pious Rabbis of the Holy Land , Rabbi Iser Zalman Meltzer - Rosh Yeshivah of Yeshivahs Etz Chaim, Rabbi Yacov Moshe Charlap - Rosh Yeshivah of Merkaz Harav, and Rabbi Hirsh Pesach Frank - Chief Rabbi of Jerusalem and others.
Rabbi Ralbag is presently the Rov (head rabbi) of Congregation Bnai Israel in New York City, a strictly Orthodox Kehila (community). An accomplished writer, Rabbi Ralbag is the author of the Sefer Imre Yehosef, a scholarly book on Halacha (Jewish law), and has also contributed numerous Torah articles to the American Rabbinical Journals, HaPardes and HaMaor, and to the Jerusalem Torah Journal, Kol Torah. In addition, Rabbi Ralbag is the Kashruth Consultant of the National Magazine, "The Synagogue Light" and is an executive member of the Union of Orthodox Rabbis of the United States and Canada, Agudas HaRabonim.
While there may be slight variations from plant to plant, the requirements for the manufacture of all kosher food are based on the same fundamental principle of Jewish Dietary Laws: only kosher ingredients processed in kosher equipment.
Investigation of the Manufacturing Facility
Any manufacturer of food or food products within the boundaries of the Dietary Laws can apply for kosher certification. The first step is the investigation of the plant and its procedures, as well as the ingredients, equipment, and processes used in the production of the product. This investigation is conducted by a special supervisor, the mashgiach, or an ordained Orthodox rabbi.
If the ingredients have already been certified as kosher, the mashgiach may still have to inspect the manufacturer's plant. In some cases, the certifying service may recommend changes in a product's ingredients; in other cases, it may recommend structural changes in the plant.
If the preliminary investigation indicates that the ingredients and procedures are acceptable, the manufacturer is informed as to the nature of rabbinical supervision required for the food product for a specific period of time. Each individual food product must be inspected and certified separately, and the certification process is ongoing; each product must be inspected every year.
The projected relationship between the manufacturer and the rabbinic organization granting supervision and certification is formalized in a written agreement.
Kashruth Food and Ingredients
The use of chemicals and food additives has made it increasingly difficult to determine the kashruth status of a product. This has resulted in stringent supervision and inspection of all ingredients and equipment used for the preparation of any one food product. These standards are so exacting that an entire formula can be prohibited if the supervising rabbi finds in it even a single non-kosher ingredient that makes up only one-tenth of one percent of the total.
The Kosher Law Enforcement Division
In an effort to protect kosher-observant consumers, kosher laws have been incorporated into various state codes. In New York the Kosher Law Enforcement Division (KLED) is maintained to aid its large Jewish population and protect consumers from the mislabeling and misrepresentation of food products. A division of the state's Department of Agriculture and Markets, KLED's tasks include ensuring that business selling any item with kosher certification - particularly meat and poultry products - adhere to the state's labeling laws. Stated Rabbi Rubin, "We feel the consumer is to be protected. If a market section says it is kosher, it should be kosher without the buyer having to carefully check the ingredients."
The legal protection for kosher consumers was first introduced into American law in 1915. According to Kashrus, "New York has continued its leadership role by setting standards for the development of new ways to guard against fraud and misrepresentation in the sales and distribution of kosher food" KLED laws require that meat and meat parts (including poultry) be identified as kosher through the use of tags and plumbas. The regulations also address the procedures to be followed with respect to the required washing of meat and the method of transportation.