Jewish dietary laws, known as kashrut, dictate permissible foods, requiring careful considerations like not mixing meat with dairy. Chicken and its eggs qualify as kosher if properly slaughtered and inspected. In modern times, kosher certification has transitioned to agencies that evaluate food production comprehensively, ensuring compliance with kashrut. While most chicken eggs are kosher, consumers must inspect them for blood spots. The certification process helps navigate the complexities of food sources in global commerce, distinguishing kosher products clearly for consumers.
In the growing global economy, it became difficult for individual rabbis to trace foods to production facilities or investigate ingredient sources.
Today, commercially produced foods and beverages are certified by a kosher certification agency, which reviews all aspects of production.
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