Since this time of year brings several religious holidays, namely, Islamic New Year (March 4, 2003 by the Gregorian calendar) and Passover (which begins April 16, 2003), it's interesting to examine the history of these peoples' food quality standards. While the Muslims and the Jews may be at odds politically, their dietary laws and standards are very similar, and for centuries have stood for exemplary quality. In fact, many of the practices, like the humane slaughtering of animals, the non-use of antibiotics, and a focus on vegetables in the diet, have been espoused by the organic industry for years.

Many people in North America are familiar with kosher foods, but perhaps not familiar with what qualities deems certain foods kosher. Many non-Muslims in the country may not even be familiar with the term halal, which means "permitted" in Arabic and is the Islamic standard for food quality.

Both kosher and halal foods have several commonalities, especially when it comes to meat:

• Both diets prohibits the ingestion of pork products, as well as the meat from several other animals: Jews are not permitted to eat horse, camel, lions or tigers. Islamic law dictates that Muslims cannot eat carnivorous animals, birds of prey and land animals without external ears. Neither group is permitted to consume blood.
  

• Both Muslims and Jews are very specific about who can slaughter: Jews should only eat meat which has been slaughtered by a rabbi. Muslims should only eat meat which has been slaughtered in the name of Allah.
  

• Both Muslims and Jews are very specific about the raising of animals for slaughter and the slaughtering process: Both religions prohibit the use of hormones. Animals raised for slaughter must be in good health and free from any wounds, according to both traditions. Both religions are very specific about what is fed to animals raised for slaughter. Both religions mandate that the animal be killed humanely. Both religions require that all blood is drained from the body of the animal, because blood allows the growth of bacteria. The butchering process must be clean, according to both customs.

Many of these religious customs developed over time as common sense procedures. Centuries ago, it was extremely important because medical science was not as developed as it is now; people could not afford the health risk associated with food-borne illnesses. In response to the common use of hormones, genetically-modified feed, antibiotics, unclean slaughterhouses, many North American religious leaders are concerned once again with food safety, and have begun issuing statements to others of their faiths, clarifying what is acceptable and what is not. Islamic leaders, in particular, have begun to voice opinions on the common questionable practices in the food industry. According to Ahmad Sakr, professor emeritus of Food Science and author of Understanding Halal Food and A Muslim Guide to Food Ingredients, Muslims should consider eating organic foods and as a way of avoiding hormones, antibiotics and potentially tainted meat. While eating meat is not forbidden for Muslims, Sakr says it is also not required, and should be consumed in moderation.

Both kosher and halal foods are by definition, high quality, and share many of the same standards with the organic community. This spring is a perfect time to introduce yourself, your staff, and many of your customers to many of the fine foods from the Islamic and Jewish cultures because of Islamic New Year and Passover. Be sure to educate your staff as well as your customers as to the high standards of these foods, which will not only raise an awareness of food quality, but in all likelihood, varying cultures, as well.