Jewish dietary requirements are discussed in detail in the Torah (5 Books of Moses/Old Testament). Foods that are considered fit to be consumed, according to religious standards, are listed as kosher. The list of what is kosher not only defines the type of meat that can be eaten but also how the animal is slaughtered. The kosher butcher is called a shochet. According to Jewish dietary laws, meat and dairy cannot be prepared or consumed together. Therefore,in kosher households, meat and dairy must be stored separately. Non-kosher foods (e.g. pork, seafood and others) and non-kosher equipment are called treyf.