The First Sanitarians: Kashrut and Faith-Based Food Codes

Speaker: Steven J Lipton, M.Ed. LEHP CFSP

President, Biotest Services Inc.

Level of Knowledge: Basic

Short Abstract:

This session will instruct participants in the fundamentals of the Jewish Kosher code and its relation to food safety. We will explore the "fourth hazard" to food safety, learn some of the primary laws of Kosher, and determine some of the parallels with modern food safety practices. Finally, we will note special issues in inspection and plan review in kosher and other faith based food facilities.

Long Abstract:

Kosher food is one of the fastest growing segments of the food market while being one of the oldest versions of a food safety code. This session will instruct participants in the fundamentals of the Jewish Kosher code, its 3,000-year history and its relation to food safety. We will explore the "fourth hazard" to food safety and learn some of the primary laws of Kosher and their sources. We will identify some of the parallels with modern food safety practices and some of the situations where kosher fails as a food safety practice. Finally, we will note special issues in inspection and plan review in kosher and other faith based food facilities to help environmental health professionals in working with these special populations.

Learning Objectives:

By the end of the session the participant will

1. Identify the "fourth hazard" to food safety in faith-based populations and its origins in Jewish law
2. Identify four major practices of kosher law: permitted animals, proper slaughter, Dairy/meat interactions, and cross-contamination sources.
3. Identify whether food items in general are "kosher" or "treif"
4. Identify parallels and breakdowns in kosher law compared to the 2005 Model Food Code.
5. Practice respectful inspection procedures in Kosher and Halal certified facilities.
6. Identify special issues in plan review in Kosher facilities