A facility review connects submitted documents to real production. Its purpose is not to search for faults at random. It is to understand whether the proposed products can be made consistently within kosher requirements and what controls are needed to maintain that status.
The review follows product flow
The visit commonly begins with receiving and storage, then follows ingredients through weighing, preparation, processing, rework and packaging. The assessor may compare labels and lot records with the raw materials seen on site. Areas not used for certified products can still be relevant when equipment or storage is shared.
Equipment details provide context
Temperatures, contact time, transfer connections and cleaning systems can affect the assessment. Maintenance staff may be asked how equipment is opened, heated or cleaned. Accurate explanations are more useful than simplified descriptions prepared only for the visit.
- Tanks, kettles, ovens and dryers
- Pipes, hoses and mobile containers
- Fillers and packaging contact surfaces
- Clean-in-place circuits and manual cleaning
Records show how controls operate
The assessor may review production schedules, sanitation instructions, receiving records, formulas or label-control procedures. The exact records depend on the site. Existing quality systems can often support kosher controls when responsibilities and decision points are clearly defined.
The outcome should be actionable
Questions or required actions should be documented with enough detail for the company to respond. Some facilities need ingredient substitutions or additional controls; others may need only administrative alignment. Final approval follows review of the full evidence, not the walkthrough alone.
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