Jewish Food Laws

Jewish food laws, known as kashrut, outline what foods are permissible and how they should be prepared. Key principles include avoiding mixing meat and dairy, consuming only animals that are properly slaughtered and are kosher—such as mammals with split hooves and fish with fins and scales. Forbidden foods include pork and shellfish. Utensils and cookware must be kept separate for meat and dairy to maintain kosher standards. These laws promote ritual purity, ethical treatment, and community identity, influencing daily life, cooking, and dining practices for observant Jews.