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新的Kosher认证涵盖食品安全标准

For the first time, a new kosher food certification will introduce food-safety standards into its assessment, according to the Vancouver, B.C.-based rabbi who is launching the program.

这是全球范围首次Kosher认证机构出台食品安全标准纳入其评估范畴,由温哥华不列颠哥伦比亚省的拉比启动这个程序。

The new certification, called “Kosher Check,” is designed to inform consumers that their food conforms not only to strict kosher standards, but also “enhanced food safety protocols.”

新的认证被称为“Kosher检查”,旨在告知消费者,他们的食物不仅符合严格的Kosher标准,也“提高了食品安全协议”.

The food-safety protocols will follow a number of industry benchmarks known as being among the “best practices.” Those include Hazard Analysis and Critical Control Points (HACCP), Global Food Standards Initiative (GFSI), Foundation for Food Safety Certification (FSSC 22000), and British Retail Council (BRC).

食品安全协议将遵循一些已知的行业基准作为“最佳实践”。这些包括危害分析和关键控制点(HACCP),全球食品标准倡议(GFSI),基金会食品安全认证(FSSC 22000),以及英国零售协会(BRC)。

Kosher-certified foods are among the fastest-growing product segments in the food industry.

Kosher认证的食品是食品行业中增速最快的细分产品之一。


Of the estimated 12 million Americans who purchase kosher food, only 8 percent are Jews who eat it exclusively for religious reasons. Much of that is due to the popular belief that kosher foods are safer or more wholesome.

购买Kosher食品的消费者估计有12000万美国人,只有8%犹太人是因为宗教原因必须吃Kosher食品。其中很大一部分美国人由于普遍认为Kosher食品更安全或更有益于健康(Kosher意味着保持你的身心灵的健康,饮食要得当)。


But kosher food, historically, does not cover food-safety standards in particular. In general, kosher certification requires only that the meat not be mixed with dairy products, is processed with equipment exclusively used for kosher products, and is slaughtered “humanely.”

但特别的是,起初Kosher食品并不包括食品安全标准。一般情况下,Kosher认证要求不混合肉与乳品,专用设备处理Kosher产品加工,产品制造过程不得添加任何禁忌成分,宰杀需“人道”等。


A recent study out of Northern Arizona University found that raw chicken certified as kosher harbored up to twice as much antibiotic-resistant E. coli as non-kosher poultry. In response, two prominent experts on koshers foods penned an editorial for Food Safety News arguing that there is no basis for believing that kosher meat involves the use of more antibiotics than conventionally processed meat。

北亚利桑那大学一项近期研究发现Kosher认证原料鸡潜伏到两倍于抗生素耐药性大肠杆菌作为非Kosher家禽。作为回应,两位著名Kosher食品专家写了一篇社论发表在“食品安全新闻网”主张相比传统加工肉类 没有依据相信Kosher肉类涉及使用多种抗生素。


The difference, they said, may be explained by the fact that conventional chickens are washed in scalding water after slaughter – a practice that is forbidden, according to kosher laws. Instead, kosher-certified chickens are soaked in cold water to loosen their feathers for plucking, and therefore there is not the same opportunity to eliminate bacteria from the outside of the bird。

不同的是,他们讲到,或许这一事实解释传统鸡是屠宰之后使用沸水清洗-根据Kosher法规这是一个错误的操作。相反,Kosher认证的鸡肉是放入冷水中浸湿去除他们的羽毛,因此这采用不同的方式清除鸡肉体表的细菌。


The Kosher Check certification will mark products with a distinctive symbol that conjoins the letter “K” with a check mark, and feature the tag line, “Kosher Checked. Globally Accepted.”

Kosher检查认证将迎来具有鲜明符号的产品,它的“Kosher”标记旁带有检查标记,并设有标记线,“Kosher已检查。全球公认的。”

 

 

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