Short answers, pulled from the story.
The books of Leviticus and Deuteronomy establish the core dietary laws that define kosher food. These ancient texts prohibit the consumption of specific animals such as pork frogs and shellfish while also forbidding eating blood from any creature.
Mammals must possess two specific physical traits to be considered kosher: they must chew their cud and have cloven hooves. Animals like pigs lack one trait while camels lack the other rendering them forbidden.
A trained ritual slaughterer known as a shochet performs the act of shechita using an ultra-sharp instrument called a chalaf. This process severs the trachea esophagus carotid arteries and jugular veins in a single continuous cut.
Meat and milk derivatives cannot be mixed in cooking dining or storage because observant Jews maintain separate sets of dishes and sometimes different kitchens for meat and dairy products. They wait anywhere between one and six hours after eating meat before consuming milk products.
Rabbinical agencies issue certificates known as hechsherim to certify products as kosher so that symbols indicate compliance with dietary laws on packaging. Manufacturers contact religious authorities who inspect production methods before issuing certification.