Food Service

To maintain their status, kosher operations need to be fully separated from other operations. If you need to maintain two types of food prep - kosher and non-kosher - in close proximity, we will help you design a workflow that will protect your kosher location while keeping things workable.

If you are planning to serve meat items as well as dairy items, those prep areas must also be kept separate. Fish items also warrant care when handled near meat. We’ll help you understand the industry standards, how to train your staff, and how to handle various situations that may arise.

The certification process includes a close examination of supplies, ingredients, and every food or chemical item in the kitchen. This includes maintaining a list of acceptable, current certifications of product components sourced from commercial manufacturers. When necessary, we’ll help you find suitable sources (and back-up sources) of kosher ingredients to your liking. Be assured that proprietary information will remain confidential.

Your agreement with the Seal-K gives you the right to use the Seal-K symbol on packaging, product labels, and ads in accordance with our guidelines. This can be useful if you’ll be producing pre-wrapped, ready-to-eat products, or advertising your food business in magazines, online or in other ways. To protect consumers from confusion and to protect your business from costly mistakes, we review the planned logo use for each product before you send it to print.

When you are ready to Make your kitchen / facility kosher for the first time, or as needed on a recurring basis. Our rabbinical supervisors will explain every procedure of cleaning, steaming, heat-purification, and other means of changing items to kosher. We will explain what can and can’t be koshered, and how to protect and maintain the kosher status of the facility as long as necessary.

The backbone of any kosher certification program is reliable supervision. Requirements for supervision vary according to the type of the product and facility. In a direct food service production environment, this may well mean daily or even a continual presence. We’ll help you understand what is required, how often a supervisor needs to be involved in the operations, and what types of food need to be under the supervisor’s oversight.

When everything is ready, we’ll provide a certificate of kosher status for your files and for display in your facility or online, to let your guests know that the food served is produced to the strict kosher standards of the Seal K. Bon appetit!