Kosher food have been produced under the supervision or a Jewish Rabbi, whereas non kosher foods have not.

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Correction:

Kosher food does not require a Rabbi's involvement. When talking about commercially prepared food, the kitchen has to be supervised by a 'mashgiach'. Any orthodox Jew can be a mashgiach. Kosher food is prepared with kosher ingredients following the laws of kashrut.

The person who performs the kosher slaughter itself is called a 'shochet'. The person who inspects food to confirm it meets kosher requirements is called a 'mashgiach'.

There are many organizations who's job it is to certify that food is prepared in accordance to the rules of kashrut. This involves a person called a 'mashgiach' who is a religiously observant person (not necessarily a rabbi), who observes the preparation process.

Kosher Food, is food that complies Biblical standards as given in the Torah.

Land Animals must chew it's cud and have a split hoof.

Sea Animals mus have both scales and fins

Fowl must not be "birds of prey"

beyond that there is strict slaughtering procedures which require a very sharp blade that cuts both carotid artery at the same time instantly draining blood from the brain and denying fresh blood.

All blood must be drained from the animal.

A Rabbi must oversee the slaughter and butchering process of the animals while a Mashgiach supervises each step.

Stricter inspections are required for Glatt Kosher, which involves inspection of the lungs

Dairy for Cholov Yisrael must be inspected by a rabbi and supervised by a mashgiach

Meat (fleishig) must remain seperate from Dairy )Milchig) in process, cooking and service. separate pots, plates and utensils must be used for meat and dairy.

restaurants that are certified as kosher mush be inspected regularly by a rabbi. If the restaurant is owned by a Gentile a Mashgiach must be present during all production of food.

Yes.