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There
are four
primary steps:
a)
Establishing a listing of kosher ingredients
that are acceptable for use in your product
if it is to be certified. This list is known
as Schedule A. The ‘s Ingredient Approval
Registry staff carefully review and research
all ingredients issues, utilizing the
database registry of over 200,000
ingredients that have already been
approved. Should it be necessary for a
company to change or modify sources of
supply for raw materials, locating a new
source can usually be done very
expeditiously through this extensive
database.
b)
Establishing the list of brand names and
specific products that will be authorized to
bear the symbol. This list is known as
Schedule B. The Schedule B also indicates
whether a product must bear a simple
(indicating that it is pareve, i.e., containing
no meat or milk ingredients), an D
(dairy), or an P (Kosher for use on
Passover as well as all year round). |
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c)
Establishing any special instructions
that
relate to the use of equipment, which is
necessary if a plant engages in both kosher
and non-kosher production, or both dairy
and pareve production. These instructions
may contain kosherization requirements,
and/or stipulations for segregation of
production lines.
 d)
Assigning a Rabbinic Field Representative to
visit the certified plant at intermittent
intervals, to verify that the Schedule A,
Schedule
B and special
instructions are adhered to.
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