Dr. Regenstein is a professor of food science at Cornell University. He initiates the Cornell Kosher and Halal Food and teaches the regulation.
According to the regulations of the Jewish Dietary law, foods are classified into two groups, “Kosher food” and “Treif food”. “Kosher” is a Hebrew word means fit or allowed to be eaten, while ‘Treif” means unfit to eat. “Kosher food” meets the law, and “Treif food” does not. Likewise, based on Islamic law, there are “Halal food” and “Haram food”. “Halal” is an Arabic word means lawful or legal; “Haram” means legally forbidden. “Halal food” conforms Islamic law, but “Haram food” is against it.
There are some differences between kosher and halal food. Kosher food is for Jews and halal food is for Muslims. Before each slaughter, halal requires the praying to Allah but kosher does not; Jews only pray on the first and last animal that they slaughter. For kosher, only designated people who specially trained can do the slaughter, but any adult Muslim can perform the slaughter. Rabbit, eagle, owl, catfish, sturgeon, shellfish, insect or reptile are considered as non-kosher but halal. Food that contains drugs, intoxicants especially alcohol are referred to haram but kosher allows all wines. Despite the differences above, pork and all pork products are considered as both treif food and haram food.
I just notice that a ban for kosher on eating the meats from the animals torn by beasts or died from natural causes. How could Jews know whether the meat source in the restaurant conform the laws or not?
