Kosher Food Production

"Kosher Food Production" serves as an indispensable outline of the issues confronting the application of Kosher law to issues of modern food technology.

"Basic Kashrus" - Leading off the book is a section introducing the reader to Kosher Laws and Theory.
"Food Production Principles" - Information covered includes Kosher food plant design, cleaning and detergents, GMPs for Kosher facilities, and more.
"Industry-specific Discussions of Kosher Application"
"Food, Beverage, and Ingredient Articles" - These enlightening chapters, examine how Kosher regulations impact modern food production for over 40 categories of food items by describing the relevant Jewish history, tradition, and law.
"The Bottom Line" - These brief, bulleted summations at the end of each chapter recap the key things to remember about Kosher food processing of the food, beverage, or ingredient covered.
"Glossary of Kosher Terminology" - A listing of Jewish Kashrus-related terms, which may be unfamiliar to the lay food scientist, is included at the back of the book