This document provides an outline of the kosher standards at the University of Toronto’s St. George campus, including formal definitions for campus providers serving kosher foods.
For more information about food standards at the University of Toronto, or about the Food Services department, please contact email@example.com or visitwww.food-beverage.utoronto.ca
The term kosher originates from the Torah and when translated, literally means “acceptable”. It is a standard for the preparation of food and beverage products according to specific guidelines to make the foods acceptable for consumption by practitioners of the Jewish faith.
Kosher dietary standards conform to kashrut, or Jewish dietary law. A food may be deemed as not kosher for having ingredients that are derived from non-kosher animals or having been prepared in a non-kosher manner. It is important to remember that “kosher” is not a style of cooking but a way of preparing and consuming food that pertains to Jewish laws and rituals.
All foods labeled as ‘kosher’ are prepared in a kosher kitchen.
Mammals and herbivorous animals are usually kosher, but only those with split hooves who chew their cud are acceptable, such as goats, cows and sheep.
Predatory birds such as eagles and hawks are not to be eaten. Birds that can be prepared in kosher tradition include ducks, geese, chicken and turkeys.
Fish can only be served as a kosher dish if they have scales and fins, such as tuna, cod, carp, herring, salmon, bass, trout and flounder.
Grains that have gone through a Passover may be eaten; otherwise the wheat must wait until Passover. When a large amount of dough is kneaded, a small part is removed and burned. This makes the dough kosher.
Fruit harvested from plants and trees within the first three years of planting are not kosher. In the fourth year, a special procedure needs to be taken to make the fruit edible.
Animals are prepared by a trained kosher slaughterer who ensures the animal endures the least amount of pain and undergoes the quickest death. The animal’s organs are then inspected for abnormalities and the surface of the meat is salted for an hour to remove any remnants of blood in the carcass.
Meat and milk cannot be served or cooked together nor may they touch directly or indirectly with the same utensils. Kitchenware must be designated for meat and dairy respectively. Milk must come from a kosher animal.
For more information on kosher standards, visit the COR website.
For information about locations on campus that offer Kosher meals, visit our Food Map!
Not sure what to eat?
Need dietary advice?
Have questions about nutrition?
Email your questions to Pooja Mansukhani,
Food Services Registered Dietician at
The locations listed below serve foods that are prepared to Kosher Standards.