Issuing of testimonials and certificates (hechsher) of the ritual fitness of foods and beverages known as kosher food.
Products that have been certified as kosher are labeled with a mark called a hechsher that ordinarily identifies the rabbi or organization that certified the product.
The only body in the CR competent to issue a certificate and labeling (hechsher) of the ritual fitness of foods and beverages known as kosher, is the Rabbinate of the Jewish community of Prague.
Kosher means suitable, ritually qualified. This command is based on the Torah (5 books of Moses) and has no reasoning. Jews comply with kosher because G-od said it, not because it could be healthy, as is often suggested.
The Bible says clearly which animals can be and cannot be eaten. The characteristics of kosher mammals are: completely split hooves and chewing the cud, i.e. cattle, sheep, goats, gazelles, etc. Non-kosher mammals are pigs, camels, horses, donkeys, rodents, etc. The Bible also indicates kosher and non-kosher birds. Permitted birds are domestic poultry, ducks, geese, pigeons, pheasants, turkeys, etc. On the contrary, birds of prey, scavengers, and bat are prohibited.
Kosher fish must have 2 basic features - scales and fins. Non-kosher fish is eel, shark, skate, sturgeon and predatory fish. Totally prohibited are all reptiles, amphibians, mollusks, crustaceans (all seafood), and insects with the exception of 4 kinds of locusts.
Eating blood or carrion is strictly forbidden in the Bible. The animal must be healthy. Therefore, the ritual slaughter of animals, which minimises pain, is prescribed. After slaughtering an animal, the blood from the meat is drained by salting. The basic command of kashrut is not to eat meaty and milky foods together, so when kashrut of food or beverage is reviewed, all the ingredients of the product must be controlled.
Vegetables and fruit are allowed all sorts, but before eating they must be checked if there are no insects nor worms.
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