Religious food law is the body of rules within a faith governing what may be eaten, how foods may be combined, and how animals must be slaughtered and prepared. The major religions each have their codes: Judaism’s kashrut forbids pork and shellfish, separates meat and dairy, and requires slaughter by a trained practitioner; Islam’s halal rules forbid pork and alcohol and require specific slaughter practices; many Hindus avoid beef and some avoid meat entirely; Buddhists and Jains lean toward vegetarianism, with Jains also avoiding root vegetables. These laws shape entire food industries, from kosher and halal certification to dedicated production lines. For caterers and manufacturers, respecting religious food law is both a legal matter in some jurisdictions and a basic courtesy to observant consumers.