Glossary of Kosher Certification Terms

The following are definitions of some non-English kosher certification terms you may come across:

Bishul Yisroel

(also spelled Bishul Yisrael): Certain foods require increased rabbinic involvement in the cooking process.
The OU requires Bishul Yisroel on all products deemed to be included in the requirements for Bishul Yisroel under Jewish law.

Cholov Yisroel

(also spelled Chalav Yisroel): Milk and milk products that were supervised by a Rabbi from the time of milking.
The OU does not require products to be Cholov Yisroel, but will certify a product that is Cholov Yisroel as such.


Literally “smooth”. An animal whose lungs contained no questionable adhesions that could pose potential kosher problems is considered glatt. It is now commonly used to describe a higher level of kosher supervision.

Kosher L’Pesach

Kosher certification for Passover; containing no leaven or legumes and manufactured with Mashgiach Temidi.

Mashgiach Temidi

A manufacturing production with continuous supervision by a Rabbi. This is often called a “Special Production”.


(also spelled Parve): A food item that is neither meat nor dairy (and can therefore be eaten with either), and was not manufactured on meat or dairy equipment.

Pas Yisroel

(also spelled Pat Yisroel): Bakery products that were baked by a Rabbi. This can be fulfilled by having a Rabbi turn on the oven. The OU does not require products to be Pas Yisroel, but will certify a product that is Pas Yisroel as such.


Grain products that are made from certain types of “winter” grains as defined by Jewish law. The OU does not require products to be Yoshon, but will certify a product that is Yoshon as such.

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