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Published on Friday, 01 April 2011 07:18
This June 23, Abraham & Sousa Lda. And European food agency certifying kosher European Kosher (EK), concluded an agreement on assistance and representation in Spain and Portugal in order to encourage to the Iberian companies to achieve certification Kosher quality for their products, both national and international consumption.
European Kosher (EK) is based in Brussels, Belgium, the administrative seat of the European Union and de facto capital of the European Union. EK is directed by Rabbis who are members of the Rabbinical Centre of Europe (RCE).
EK was founded in 2007 with the primary goal to make kosher products more readily available and accessible across Europe and worldwide, including those companies seeking the Kosher Certification, and additionally, the common shopper in search of kosher food products.
We work closely with food chemists, food manufacturing plants, rabbinical oversight committees (the chief rabbinate of Israel) and marketing consultants’ and other professionals of the food industry, in order to develop and increase sales and reach worldwide markets.
The etymological meaning of the word kosher is "fit or pure" in Hebrew.
But in the language of industry and commerce, producers, supervisors and especially consumers refer to the term Kosher when the rules and quality requeriments of production on foods to be served at a table where Jewish laws are strictly observed.
Today, there are millions of people around the world who observe these laws. In some cases, the use of kosher products are due to religious convictions and other situations that let this practice provide to the consumers the tranquility that involves the constant certification of these production processes and the quality of inputs is adopted; making that kosher can be associated with the concept of health.
It is well known that the laws of Kosher, when they are inspected by qualified Rabbis are often strict, and the monitoring in terms of raw materials, are also very rigorous.
Over time, this seriousness is transmitted to local and international consumers, reaching the desired confidence in the industrial products, either for local consumption or export products.
Strict and complex in certain circumstances, kashrut code requires impeccable and detailed execution. Only then the product is legitimately considered kosher.
What difference or advantage are between ISO quality parameters / gubernamentals parameters vs the kosher parameters?
It is well known that today, the issue of food hygiene has been highly developed and improved especially in Western countries, proof about it is the improvement in quality of life and health of the inhabitants of this region of the world.
However, outside the religious issue, we should be aware that in regards to the '' target '' hygiene and quality, there is still much work to do.
Example of this is that in recent years, has been reported many health problems related to food intoxication and falsifications, which have heavily affected European countries such as Spain and Portugal among others.
In this area, This is one of the main added values of the companies that have kosher certification, the guarantee about the real ingredients will appear in their labels and the high quality on the process of production.
In resume, or rather in practice, when a company reaches a certificate of state health or indicates he is following the ACCP / HACCP procedures, this means that the company '' has achieved the minimum standards of quality and food safety '' status obviously not be neglected or poorly appreciated, however, we must also be aware that this status is not quite enough.
In the sense of food security, by acquiring a kosher certification of trust, companies provide a further guarantee to consumers about the quality of the product they are offering thanks to its strict and constant quality controls.
When a company acquires a certification, the inspection agency, comes to make constant checks throughout the year, in order to verify that the company is complying with the hygiene requirements of Jewish law and the highest level, and not even basic level or at least, as usually it happens.
Some inspectors (Mashgiach) of European Kosher, say that many times is not uncommon to find in the factories of high-level of production, external agents that has been broked the barriers of food safety and traceability (especially in factories where they work with meat, grains, flours and others).
For example in the case of the factories where they store and work with flour, the weevilsTribolium and Tenebrio are present usually in the flour of the most production plants and food packaging because these factories usually not cleaned or disarm the cilos, and apart of this, the sieve systems usually work with big calibers that are not making any obstacle to the larvae, eggs and small insects to become integrated into the final product.
To avoid such situations, the Jewish inspector, take out constant samples of the flour which the factory was working, besides that, the inspector are checking and trying to be sure that the factories are making very strict controls about the handling and cleaning of the cilos.
Also, the inspector must ensure that additives such as E-120 (crimson from the blood of called cochineal insect) among many others will not be applied to foods, as these besides being cause severe allergies to and other diseases in children, is also forbidden the consumption of these type of ingredients in the diet of the Jewish laws.
It's thanks to these stringent levels of control, that the Jewish communities and the communities of other religions such as Muslims, Adventists, Messianic Jews, and those who seek to improve the quality of the food that they eating, are seeking and has been undertaking the compromise to consume those foods that ensure respect their quality foods needs, and the foods that have kosher certification, has been fulfilled this requirement for them.