ABSTRACT
Kashrut and kosher law (halacha) date back several thousand years. Meat only qualifies as kosher if the animal of origin is slaughtered using appropriate methods (shechita) as interpreted through these commentaries and traditional customs and practice. As well as the proscribed method of slaughter, there are a number of other prohibitions such as a ban on pork, the mixing of milk and meat and the acceptability/unacceptability of specific species of animals and plants. As kosher regulation started to increase in the 1990s, Jewish organisations and consumers claimed that while non-Jewish food businesses and management practitioners understood how kosher laws affected their own products, they lacked a deeper understanding of the religious significance that they hold for kosher consumers and rabbis. The chapter also presents a case Study of Kosher in the US and Halal in Malaysia.
