The term kosher is used to describe any food that complies with a strict set of dietary rules in Judaism. Kosher is about more than health or food safety. It is about adherence to religious tradition. The foundational laws are found within the Torah, the Jewish book of laws.

What a Jewish person can eat, as well as how certain foods need to be prepared, is determined by the following laws of kosher.

Dairy and meat cannot be mixed in the same dish. If one has eaten meat they need to wait up to six hours before they can have dairy.

All utensils and equipment used to cook and clean meat and dairy must be kept separate, this includes the sinks in which they are washed.

Eggs need to be checked for blood spots when raw, as well as after eggs have been boiled.

Vegetables and fruits that are likely to be infested need to be inspected thoroughly for bugs.

Packaged food purchased in a supermarket requires a kosher stamp or needs to be on a reliable kosher list such as the Kosher London Beth Din (KLBD) https://isitkosher.uk

Fish - All kosher fish must have fins and scales. Kosher fish includes cod, halibut, salmon, herring, mackerel, and haddock.

Animals - Kosher meat must come from an animal that chews its cud and has split hooves. Kosher animals include chicken, duck, lamb and turkey.