II

Home | Crash Course | Kosher Symbols

Kosher Food Guidance Below

The Following is a list of Kosher Symbols and addresses for the kosher product. Foremost, A Kosher symbol means that the organization providing that symbol, stands behind the product and guarantees to the best of their ability that the product is kosher. Some symbols may not be traditionally excepted; one can e-mail the Rabbi for questions or further details. You may notice alongside the symbol some letters. D - Implies the product has Dairy ingredients. DE - Implies the product is processed on Equipment that processes Dairy ingredients. M - Implies the product contains meat/poultry or processed on meat/poultry equipment. P - Implies the products is kosher for Passover, but may not be Pareve (non-milk or meat). Copyright © 2007 Hanefesh: National Assembly of Hebrew Students

Africa

Argentina

Germany

Asia

Hong Kong

Australia

India

Brazil

Israel

Colombia

Italy

Canada

Mexico

England

Russia

Europe

USA

France

United States of America EASTERN - AREA

The Union of Orthodox Jewish Congregations 333 Seventh Avenue New York, NY 10001 (212) 563-4000

The Organized Kashruth Laboratories 1372 Carrol St. Brooklyn, NY 11213 (718) 756-7500

Star-K Kosher Certification 122 Slade Avenue, Suite 300 Baltimore, MD 21208 (410) 484-4110

KOF-K Kosher Supervision 1444 Queen Anne Road Teaneck, NJ 07666 (201) 837-0500

K'hal Adath Jeshurun (Breuer's) 85-93 Bennet Avenue New York, NY 10033 (212) 923-3582

National Kashrut 101 Route 306 Monsey, NY 10952 (914) 352-4448

Bais Din of Crown Heights Vaad Hakashrus 512 Montgomery Street Brooklyn, NY 11225 (718) 604-2500 Rabbi Yossi Brook

Torah Union Kashrus Agency 575 Grand Street, Suite 204 New York, NY 10002 (212) 674 1502 Rabbi Avraham Fishelis

Jersey Shore Orthodox Rabbinate (J.S.O.R.) (732) 531-4872 230 Crosby Avenue Deal, NJ 07723 Rabbi Yitzchak Farhi

Igud Horobonim (212) 242 6420 3 West 16th St., 4th FL New York, NY 10011 Rabbi Saul Eisner

Menora K (718) 854-8047 POB 190048 Brooklyn, NY 11219-0001 Rabbi Nachum Zvi Josephy (Blyth. Station)

Sepharadic Rabbinical Council of America 718-376-0009 2030 Ocean Pkwy Brooklyn, NY 11223 Rabbi Hananiah Elbaz

Association for Reliable Kashruth 516-239-5306 4705 16th Ave Bkln NY 11204 Rabbi Shlomo Ullman

Vaad Hakashrus of Buffalo, Inc 716-634-3990 716-6343990 POB 755 Williamsville, NY 14221 Rabbi Dovid Plaut

Mid-Atlantic Orthodox Rabbis 301-649-2799 1401 Arcola Ave Silver Spring, MD 20902 Rabbi Herzel Kranz

Kashruth Supervision Service 410-764-2735 7111 Park Heights Ave Baltimore, MD 21215 Rabbi Shmuel Vitsick

Orthodox Jewish Council Kosher Technical Consultants 215-745-3773 7614 Dorcas St Philadelphia, PA 191113324 Rabbi Alan I. Silver

The Lehigh Valley Kashrut Commission 610-434-3109 702 N 22nd St. Allentown, PA 18104 Rabbi Mitchell Raven

Vaad Hakashruth of the Capital Distric 518-489-1530 380 Whitehall Rd. Albany, NY 12208 Rabbi Moshe Bomzer

Orthodox Vaad of Philadelphia 215-473-0951 7505 Brookhaven Rd. Philadelphia, PA 19151 Rabbi Shlomo Caplan

KOA - Sub. of Orthodox Assoc. for Observance of Kashruth 201-777-0649 72 Ascension St. Passaic, NJ 07055 Rabbi Shlomo Isaacson

Syracuse Vaad Haeir 315-446-6194 4313 E. Genesee St. Dewitt, NY 13241 Marvin Moskowitz

Vaad Hakashrus of Tidewater 757-627-7358 P.O. Box 11082 Norfolk, VA 23517 Rabbi Yosef Friedman

Vaad of Richmond 804-288-7953 Richmond Rabbi Ariel Scheinberg

Tri-Sulom , Beis Medrash Kehilas Yaakov 303-377-1200 303-3556010 295 S. Locust St Denver, CO 80224 Rabbi Mordechai Twersky

Vaad Hakashrus of Wilmington c/o Adas Kosdesch Shel Emeth 302-762-2705 Wilmington, DE 19802 Washington Blvd. & Torah Way Rabbi Sanford Dresin

Star-D [all products are cholov stam] 122 Slade Avenue, Suite 300 Baltimore, MD 21208 (410) 484-4110

Vaad of Lancaster Cong. Degel Israel 1120 Columbia Avenue Lancaster, PA 17603 (717) 397 0183 Rabbi Shaya Sackett

Central Rabbinical Congress (Hisachdus Harabanim) 85 Division Avenue Brooklyn, NY 11211 (718) 384-6765 Rabbi Yitzchak Glick

The Rabbinical Council of Greater Washington 7826 Eastern Avenue NW LL8, Washington, DC 20012 202-291-6052 Rabbi Kalman Winter

Kashruth Commission of Greater Hartford (HKC) c/o Beth David Synagogue, 20 Dover St., West Hartford, CT 06119 (860) 236-1241, Fax (860) 232-8272 Rabbi Yitzchok Adler

Vaad Harabbanim of Flatbush Rabbi Meir Goldberg 1575 Coney Island Avenue, Brooklyn NY 11230 718-951-8585, Fax: 718-951-8510

Vaad Hakashrut of Luzerne County 242 South Franklin Street, Wilkes-Barre, PA 187011012 570-825-6619, Fax - 570-825-6634 Rabbi Meir Rosenberg

Vaad Harabonim Of Queens 185-08 Union Turnpike, Suite 109, Fresh Meadows, NY 11366 718-454-3529, Fax: 718-454-5640 Rabbi Nachum Katz.

Massachusetts / Rhode Island

Vaad Hakashrus of Massachusetts 177 Tremont Street Boston, MA 02111 (617)426 2139

Diamond K - Lubavitch 617-469-0088 100 Woodcliff Rd. Brookline, MA 02167 Rabbi Rachmiel Liberman

New England Kashrus LeMehadrin 617-789-4343 75 Wallingford Rd. Brighton, MA 02135 Rabbi Aaaron Hamaoui

Orthodox Rabbinical Council of Greater Boston 617-889-2016 57 County Rd. Chelsea, MA 02150 Rabbi Nochum Cywiak

Vaad Hakashruth of Rhode Island 401-334-9393 275 Camp St. Providence, RI 02906 Rabbi Chaim Marder

Vaad Hair of Worcester 508-752-0904 508-799-7413 95 Grand St. Worcester, MA 01610 Rabbi Reuven Fischer

SOUTHERN - AREA

Vaad Haskashrus of Dallas THE "DK" (214) 750 8223 7900 Northaven Road Dallas, TX 75230

Texas K Kosher Supervision 3010 LBJ Freeway, Suite 905 Dallas, TX 75234 (214) 247 1042

Houston Kashruth Association 713-723-3850 9001 Greenwillow Houston, TX 75230 Rabbi Joseph Radinsky

International Kosher Supervision 214-247-1042 214-247-1050 3010 LBJ Freeway, Suite 905 Dallas, TX 75234 Rabbi Chaim Perl

Vaad Hakashrus of San Antonio 210-493-3557 210-492-0629 3003 Shalom Blvd. San Antonio, TX 78230 Rabbi Ariel Scheinberg

The Vaad Hakashrus of Denver 1350 Vrain Street Denver, CO 80204 (303) 595-9349

Atlanta Kashruth Commission 1855 La Vista Road Atlanta, GA 30329 (404) 634-4063

Florida Kashrus Services 407-644-2500 Maitland, FL 32751 Rabbi Sholom Dubov

Diamond K Kosher Supervisory Srvc. 305-264-6488 1425 SW 85th Ave Miami, FL 33144 Rabbi Zevulun Glixman

Dallas Kosher (Vaad Hakashrus of Dallas) 7800 Northaven Road Dallas, TX 75230 (214) 739-6535 Rabbi S. Klein

South Palm Beach Vaad (ORB) (305) 534-9499 5840 Sterling Road #256 Hollywood, FL 33021 Rabbi M. Spitz

Florida K and Florida Kashrus Services (407) 644-2500 642 Green Meadow Avenue Maitland, FL 32751 Rabbi Sholom B. Dubov

CENTRAL - AREA

Chicago Rabbinical Council 3525 W. Peterson Avenue Suite 315 Chicago, IL 60659 (773) 465-3900

Vad Hoier of Cincinnati (VHC) 513-731-4671 513-731-4685 6446 Stover Ave Cincinnati OH 45237 Rabbi Yacov Toron Rabbi Zelig Sharfstein

Vaad Hoeir of Colombus Yeshiva Limud Torah Aka Breblov of Columbus 614-233-2774 345 S. Roosevelt Columbus, OH 43209 Rabbi William Goldberg

Vaad Hakashrus of Cleveland 216-566-9200 216-861-1230 1750 Euclid Ave Cleveland, OH 44115 Rabbi Naftali Burnstein

Vaad Hoeir of Saint Louis 4 Millstone Campus St. Louis, MO 63146 (314)569-2770

Quality Kosher Supervision 216-452-6480/800-9338009 POB 21051, Canton, OH 44701 Rabbi Aryeh Spero

Kosher Supervisors of Wisconsin 414-442-5730 414-4426171 2700 North 54th St Milwaukee, WI 53210 Rabbi Nachman Levine

Blue Ribbon Kosher 2716 Kipling Avenue S. Minneapolis, MN 55416 612-925-3651, 924-3734 Rabbi Baruch Clein, Kashrus

Rabbi M. Small 312-764-2106 2850 W. North Shore Chicago, IL 60645

Organization of Orthodox Kashruth Supervision, 3301 West Ardmore, Chicago, IL 60659. (773) 539-8049. Rabbi Aaron Soloveichik

Indianapolis Orthodox Board of Kashrus, 6510 Hoover Avenue, Indianapolis, IA 46260. (317) 253-5253; Fax: (317) 253-5459. Rabbi Shlomo Crandall and Rabbi Avraham Grossbaum

Vaad Hakashruth of Kansas City, c/o CONG. BIAV, 9900 Antioch Road, Overland Park, KS 66212. (913) 649-4300; Fax: (913) 381-1159. Rabbi Ari Perl,

WESTERN - AREA

Vaad Harabanim of Greater Seattle 5100 South Dawson St, Suite #102 Seattle, WA 98118-2100 (206)760-2100

Chabad Lubavitch Arizona 602-944-2753 2110 E. Lincoln Dr .Phoenix, AZ 85016 Rabbi Z. Levertov

Igud Hakashrus of L.A. 213-935-8383 213-965-9020 186 N. Citrus Ave Los Angeles, CA. 90036 Rabbi Avraham Teichman

Square K Kosher Services 206-878-1065 908-370-0467 POB 18915 Seattle, WA 98118 Rabbi Moshe Londinski

Kosher Supervision of America P.O. Box 35721 Los Angeles, CA 90035 (310) 282 0444 Rabbi Binyomin Lisbon

Kosher Overseers Associates of America 213-870-0011 POB 1321 Beverly Hills, Ca 90213 Rabbi Dr. I.H. Sharfman

"RCC" Community Kashrus Division of the Rabbinical Council of California (213) 489-8080 Rabbi Nissim Davidi and Rabbi Avromon Union

Kosher Certification Service, 401 North Laurel Ave, Los Angeles, CA 90048. (323) 782-1433; Fax: (323) 651-0660. Rabbi Eli Frankel

Greater Phoenix Vaad Hakashruth 602-277-8858 515 E. Behany Home Rd Phoenix, AZ 85012 Rabbi David Rebibo

Vaad Hakashrus of Northern California The Kosher Food Council of Northern California 2520 Warring St. Berkeley, CA 94704 (510) 380-2295 Rabbi L. Zirkind

Earth Kosher Los Angeles, CA (323) 937-7040 Rabbi Zecharyah Goldman

Orange-K Rabbinical Council of Orange County & Long Beach, 3505 Lime Avenue, Long Beach, CA 90807. Tel/Fax: (562) 426-4894. Rabbi Binyomin Fejnland.

Canada

Calgary Rabbinical Council 403-253-8600 1607 90th Ave SW Calgary Alberta T2V 4V7 Rabbi Moshe Shulman

Ottwawa Vaad Hakashrut 613-232-7306 151 Chapel St. Ottawa, Ontario K1N 7Y2 Rabbi Arnold Fine

Orthodox Rabbinical Council of British Columbia 8080 Fancis Road, Richmond, British Columbia, V6Y1A4 Rabbi L. Teitlebaum (604) 275-0042

Vaad Haeir of Halifax 902-422-1301 1480 Oxford St. Halifax, Novai Scotia B3H 3Y8 Rabbi Shlomo Grafstein

Kashruth Council of Toronto 4600 Bathurst St. Suite 240 North York, Ontario M2R3V2 (416)635-9550

Vaad Hakashruth Adas Yisroel 416-783-1349 101 Frontenac Ave Toronto, Ontario M5N 1Z8 Rabbi Y.Y. Sofer

Montreal Vaad Ha'ir 6825 Decarie Blvd. Montreal, Qc. H3W 3E4 (514)739-6363

VAAD HA'IR of Winnipeg, Inc. 204 487 9571 #C306-123 Doncaster st. Winnipeg, MB R3N 2B2 Rabbi Peretz Weizman

Africa

Kashrut Department, Beth Din of Johannesburg, Union of Orthodox Synagogues of South Africa P.O. Box 46559, Orange Grove, 2119 27 11 485-4865, Fax:27 11 640-7528 Rosh Beth Din: Rabbi Moshe Kurtstag

Argentina

U-K Kashrus Organization, Uriburu 774 4°B (1027), Cap. Fed. - Buenos Aires Argentina (5411) 49518366; Fax: (5411) 49529422. Rabbi Gavriel Yabra

Rabbi Yosef Feiglestock 541-961-4977 Buenos Aires Ecuador 821

Achdus Yisroel, Asociacion Religiosa Educativa Y Cultural Concordia Israelita, Moldes 2449, (1428) Buenes Aires, Argentina; (541) 7832831; Fax: (541) 781-6725; Rabbi Daniel Oppenheimer.

Union of Orthodox Rabbis of Argentina 541-962-1923 Buenos AIres Azcuenaga 778 Rabbi Meir Boton

Asia

The Far East Kashrut 312-528-7078 Makati PHILIPPINES Rabbi Haim Talmid

Australia

Kashrut Authority Inc 613-369-4286 POB 206 Bondi NSW 2026 AustrAlia R' Moshe Gutnick

Mizrachi Kashrut of Melbourne 613-9525-9166 Caulfield AustrAlia Rabbi B. Abaranok, Rabbi S. Cohen

Perth Hebrew Congregation 619-271-0539 Corner Freedman Rd. & Plantation St Menora, 6050 West Australia Rabbi D. Freilich

Adass Israel Vaad Hakashrus Melbourne Australia 24 Glen Eira Ave, Ripponlea, Victoria, 3183 +61 425 853 853, Fax: +61 3 9523 8964 Harav Avrohom Zvi Beck

Brazil

Communidade Ortodoxa Israelita Kehillas Hachareidim Departmento de Kashrus Rua Haddock Lobo 1091, S. Paulo SP (5511) 3082-1562

Rabbi M.A. Iliovich, Sao Paulo

B.K.A. brazilian kashrus authority

ORTODOX KOSHER RAB. EKSTEIN M.R.

Colombia

Comunidad Hebrea Sefaradi de Bogota Calle 79- N9-67, Bogota, Colombia 011-571-256-2629 or 011-571-256-2580 , Fax: 011-571-218-9558 Rabbi Shlomo Meir Elharar

England

Manchester Beth Din 435 Cheetham Hill Rd Manchester 8 (44161) 740-9711 Dayan Osher Westheim

Kedassia The Joint Kashrus Committee of England 140 Stamford Hill London N16 6QT (44208) 802-6226 Mr. Yitzchok Feldman

London Beth Din Kashrut Division 735 High Road London N12 0US (44208) 343-6253

Machzikei Hadas Manchester 17 Northumberland St. Salford M7FH (44161) 792-1313 Rabbi M.M. Schneebalg

K’hal Machzikei Hadas Edgeware. 7 The Rise Edgeware, Middlesex Habbns (44208) 958-1030 Rabbi Eliezer Schneebalg

Dayan Osher Yaakov Westheim 15 Broom Lane Salford M7 4EQ (44161) 740-9711 Mr. Yehuda Weiss

Europe

Austria Kosher Kommision in Wein Forstergasse 3/16 1020 Wien, Austria. Rabbi Yitzcok Ehrenberg

Vienna Rabbi Avraham Yona Schwartz

Vienna Adath Yereim

Belgium Bes Din Zedek of the Antwerp Orthodox Community 323-232-0187 Gemeente van Antwerpen, Terlistsraat, 35, 2018 Antwerp, Rabbi David Moshe Lieberman

The Ortodox Council of Kashruth MaHaRal Siroka 7. Street, 110 00 Prague-1, Czech Republic 972-5-973-427 Rabbi Samuel Mardokhej

Holland Netherlandd Israelietishe Gemeente 3170-347-3201 The Hague Rabbi F.J. Kewis

France

Beth Din De Lyon et de la Region 78-629-763 337895-0947 69003 34 Rue d’Armenie, 69003 Lyon Rav Y. Teboul

RABBI SCHLESINGER STRASBOURG K KOSHER

Bureau De Certification Kosher Europeen 60 rue Jean Claude Vivant, 69100 Villeurbanne France 0033-04.79.88.39.82 Fax: 0033-04.79.35.52.42 Rabbi Daniel Alloun

Rabbi Mordechai Seckbach 3388-603-618 3388-612786 1 Place Golbery, 67000 Strasbourg,

Rabbinat Loubavitch De France, 110 Bd. de Menilmontant 75020, Paris; (3314) 0338852; Fax: (3314) 315-0790. Rabbi Hillel Pewzner

Rabbi Mordechai Rottenberg (Chief Orthodox Rav of Paris) 10 Rue Pavee, Paris 75004 (3314) 887-4903 Rabbi Mordechai Rottenberg

Beth Din Zedek of Paris ( F ) 3314-822-626 17 Rue St. George, Paris 75009 Rabbi David Messas

Paris Adath Yereim of Paris 10 Rue Cadet, 9e (Metro Cadet), Paris 75009 Rabbi Y.D. Frankfurte

Germany

Rabbinat Hamburg, Germany Hohe Weide 34, D-20253 +49-40-495475, Mobile:+49-171-6273128, Fax:+49-40-4914421 Rabbi Dov Levy Barsilay

Rabbinate of Adass Jisroel, Tucholskystrasse 40, D10117, Mitte, Berlin; (4930) 281-3135; Fax: (4930) 281-3122.

Hong Kong

HKK Kosher Certification Service 8-B Albron Court 99 Caine Road, Hong Kong Phone (852) 2540-8661 Rabbi D. Zadok

India

Rabbi Avraham Binyamin, Rav, Mashgiach; Sir Jacob Sassoon High School, Sir J. J. Road, Byculla, Bombay-400 008. 307-7168; Fax: 533-2952

Israel

The Beis Din Tzedek of Agudas Israel Moetzes Hakashrus 2 Press St., P.O. Box 513, Jerusalem (9722) 538-4999 Rabbi Zvi Geffner

The Beis Din Tzedek of the Eidah Hachareidis of Jerusalem Binyanei Zupnick 26A Rechov Strauss, Jerusalem (9722) 624-6935 Rabbi Naftali Halberstam

CChug Chasam Sofer 18 Maimon St., P.O. Box 426 Bnei Brak 51273 (9723) 618-8596 R' Shmuel Eliezer Sternern

The Beis Din Tzedek of K’hal Machzikei Hadas - Maareches Hakashrus P.O. Box 41109, Jerusalem 91410 (9722) 538-5832 Rabbi Mordechai Brisk

R' Moshe Yehudah Leib Landau Rechov Yechezkel 3 Bnei Brak (9723) 6182647

Rabanut Hareishit Rechovot 2 Goldberg St. Rechovot (9728) 936-2682 Rabbi Avraham Rubin

Rabanut Yerushalayim Mehadrin (9722) 624-9478 Rabbi Adler

Shearis Yisrael 6 Rechov Chazon Ish Bnei Brak (9723) 579-8631 Rabbi Michael Hoffman

S.I.K.S. Ltd. / Services International Kosher Supervision P.O. Box 34108, Jerusalem 91340 (9722) 651-5361 Rabbi Moshe Saadoun

“OU” in Israel - OU Israel Center 22 Keren Hayesod St. P.O. Box 37015, Jerusalem 91370 (9722) 563-0303 Rabbi Mordechai Kuber

Chief Rabbinate of Haifa, Israel

Chief Rabbinate of Jerusalem, Israel

Italy

Ufficio Rabbinico Di Trieste Via San Francesco 19 34133, Trieste, Italia 39-040-371466 or 39-040372682, Fax:39-040371226 Rabbi Umberto Avraham Piperno

Rabbi Yossef Hadad Via Pier Lombardo 16, 20135, Milano Tel/Fax: +025514709

Mexico

Kashrut Department of Maguen David Carlos Echanove #224 Col. Vista Hermosa Mexico City 05100 Tel: 52-(55)-5814-0600 Ext. 19 Rabbi Nisim Hilu

Orthodox Vaad Ha Kashrus of the Ashkenazi Kehila in Mexico Acapulco #70, 6th Floor, Col. Roma Norte, Mexico City 06700 52-(55)-5256-0095/0316, Fax: 52-(55)-5211-0058 Rabbi Yejezkel Salamon

Russia

The Rabbinical Court of Moscow Bolshoi Spasoglinishchevsky per., 10, 101000 Moscow, Russia (7) 095 923-4788, Fax. (7) 095 956-7540 Rabbi Yitzhok Lifshitz

Kosher Food Guidance I. INTRODUCTION:

II. KOSHER AND NON-KOSHER MEAT, POULTRY, AND FISH III. KOSHER SLAUGHTERING IV. MEAT AND MILK IN THE KOSHER KITCHEN V. BAKERIES, BAKED GOODS, BREADS, ROLLS, PASTRIES AND BAGELS VI. DAIRY PRODUCTS VII. NATURAL AND HEALTH FOODS VIII. WINES AND GRAPE PRODUCTS IX: TRAVELING KOSHER

I. INTRODUCTION The Hebrew word kosher means proper as it relates to dietary (kosher) laws. It means that a given product is permitted and acceptable. A Kosher symbol means that the organization providing that symbol, stands behind the product and guarantees to the best of their ability that the product is kosher. The sources for the laws of kashruth are of Biblical origin and expounded in Rabbinic legislation, through which the Rabbis interpreted, or added preventative measures to the Biblical regulations. These laws are codified in the book called "Code of Jewish Law", and are discussed in the ancient, medieval, and contemporary writings of the Rabbis. The laws of kashruth can get complex and extensive. The intention of this guide is to acquaint the reader with some of the fundamentals of kashruth and provide an insight into their practical application. Given the complex nature of the laws of kashruth, one should consult an observant Rabbi when a question involving kashruth arises. Though an ancillary hygienic benefit has been attributed to the observance of kashruth, their ultimate purpose and rationale is simply to conform to the Divine Will as expressed in the Bible. Not too long ago, most food products were made in the family kitchen, or in a small factory or store in the community. It was easy to inquire if the product in question was reliably kosher. If rabbinical supervision was required, it was attended to by the rabbi of the community, who was known to all. Today, industrialization, transcontinental shipping and mass production have created a situation where most of the foods we eat are treated, processed, cooked, canned or boxed commercially in industrial settings which are likely to be located hundreds or thousands of miles away from home. Furthermore, it is often impossible to tell from the label what ingredients or processes have actually been used. This last assumption is based on the following facts: A. The law does not always require listing ingredients or all ingredients used, especially when used in relatively small amounts or in amounts less than the law requires to be listed on the package. B. The consumer has no way of knowing if the ingredients listed are derived from non-kosher animals or other non-kosher sources, or if the machinery used was not kosher because it was also used to process non-kosher products. C. The technical name of the ingredients printed on the label may not be adequate to inform the consumer of what is actually being used, and if it is or is not kosher. (See Guide to Common Food Ingredients) D. The use of general ingredient terms such as 'spices', 'flavors', is as good as no information at all.

Because we all have the tendency to take for granted that certain products are kosher even if they do not carry reliable kashruth supervision, the consumer is urged to be mindful that: 1. Because of the complicated and intricate nature of food production, foods which we consider "obviously kosher" may not be kosher at all, and may require rabbinic supervision and approval. 2. Some ingredients which we might believe are simple, such as 'chocolate flavor' might be made up of over 30 separate ingredients. 3. Before eating ask yourself, "Is There a Kashruth Problem?"

II. KOSHER AND NON-KOSHER MEAT, POULTRY, AND FISH A. Meat: The Torah (Leviticus Chapter 11) lists the characteristics of permitted mammals and fish, and enumerates the forbidden fowl. The only mammals permitted are those which chew their cud (ruminants) and are cloven hoofed. B. Poultry: The Torah does not enumerate specific characteristics to distinguish permitted from forbidden birds. Instead, it enumerates 24 forbidden species of fowl. The Shulchan Aruch (Code of Jewish Law) states that we may eat only those birds for which there is an established tradition that the bird is kosher. In the United States, the only poultry prepared for the kosher market are chicken, turkey, duck and goose. C. Fish: The Torah establishes two criteria in determining kosher fish. They must have fins and scales (cycloid and ctenoid). All shellfish are prohibited. Unlike meat and poultry, fish requires no special preparation. One, however, should not eat fish with meat. Filleted or ground fish should not be purchased unless one is assured that it comes from a kosher fish. Processed and smoked fish products require rabbinic supervision, as do all processed foods.

III. KOSHER SLAUGHTERING The processing of kosher meats and poultry requires that the animal be slaughtered in the manner prescribed by the Torah (Shechita). A. Shechita: Only a trained kosher slaughterer (shochet) whose piety and expertise have been attested to by rabbinic authorities is qualified to slaughter an animal. The trachea and esaphagus of the animal are severed with a special razor-sharp, perfectly smooth blade causing instantaneous death with no pain to the animal. B. Bedika: After the animal has been properly slaughtered, a trained inspector (bodek) inspects the internal organs for any physiological abnormalities that may render the animal non-kosher (treif). The lungs, in particular, must be examined to determine that there are no adhesions (sirchot) which may be indicative of a puncture in the lungs. If an adhesion is found, the bodek must examine it carefully to determine its kashruth status.

C. Glatt Kosher: Though not all adhesions will necessarily render an animal treif, some Jewish communities or individuals only eat of an animal that has been found to be free of all adhesions. "Glatt" literally means smooth, indicating that the meat comes from an animal whose lungs have been found to be free of all adhesions. Of late, "Glatt Kosher" is used more broadly as a consumer phrase meaning kosher without question. D. Nikkur: There are special cutting procedures for beef, veal and lamb, called "Nikkur" in Hebrew. Many blood vessels, nerves, and lobes of fat are forbidden and must be removed; a costly and timeconsuming procedure. E. Koshering: The Torah forbids the eating of the blood of an animal. The two methods of extracting blood from meat are salting and broiling. Meat once ground cannot be made kosher, nor may meat be placed in hot water before it has been "koshered". - Salting: The meat must first be soaked for a half hour in cool (not ice) water in a utensil designated only for that purpose. After allowing for excess water to drip off, the meat is thoroughly salted so that the entire surface is covered with salt. Only coarse salt should be used. In processing poultry, both the inside and outside of the slaughtered bird must be salted. All inside sections must be removed before the koshering process begins. Each part must be soaked and salted separately. If the meat had been sliced with a knife during the salting process, the surface of the cut must be soaked and salted as well. The salted meat is then left for an hour on an inclined or perforated surface to allow the blood to flow down freely. The cavity of the poultry should be placed open side down. After the salting, the meat must be thoroughly soaked and washed to remove all salt. According to rabbinic law, meat must be koshered within 72 hours after slaughter so as not to permit the blood to congeal. If meat has been thoroughly soaked or rinsed, an additional seventytwo hours is granted for the salting process. - Broiling: An alternate means of "koshering" meat is through broiling. Liver may only be koshered through broiling, because of the preponderance of blood in it. Both the liver and meat must first be thoroughly washed to remove all surface blood. They are then salted slightly on all sides. Subsequently, they are broiled on a perforated grate over an open fire which draws out the internal blood. The liver must be broiled on both sides until the outer surface appears to be dry and brown. In addition, when koshering a liver, slits must be made in the liver prior to broiling. After broiling, they are rinsed off. Separate utensils should be used for the koshering of liver. F. The Kosher Butcher: Koshering and nikkur are usually the responsibility of the kosher butcher who must be a trained and reliable professional, as well as a man of integrity. In addition, the store must be under strict kashruth supervision. G. Packaging: From the time of slaughter, kosher meat and poultry must be properly tagged and labeled until it reaches the consumer. This requirement dictates that rabbinic supervision be maintained until the meat reaches the consumer. In the processing of meat, a metal tag called a plumba, bearing the kosher certification, serves as an identifying seal. H. Caterers, Restaurants, Resorts: Caterers, restaurants, and hotels should be supervised by a reputable Orthodox Rabbinic authority.

It cannot be assumed that kashruth is maintained simply because a kosher impression is created by an advertisement or by a statement, "we serve a kosher clientele." Too often, 'vegetarian' or 'dairy' restaurants are assumed to be kosher and beyond the need for supervision. Unfortunately, this is a prevalent misconception. For example, sea squab and sturgeon are non-kosher fish popular in many such eateries. Fish, baked goods, cheese, shortening, oil, eggs, margarine, dressings, and condiments are among the many foodstuffs requiring supervision in 'vegetarian' and 'dairy' restaurants. Even those food items that are kosher in their raw states, could be rendered non-kosher when prepared on equipment used for non-kosher food. In these restaurants, as in all other food serving establishments, reputable kashruth supervision is the best guarantee of kashruth.

IV. MEAT AND MILK IN THE KOSHER KITCHEN The Torah forbids cooking meat and milk together in any form, eating such cooked products, or deriving benefit from them. As a safeguard, the Rabbis extended this prohibition to disallow the eating of meat and dairy products at the same meal or preparing them on the same utensils. One must wait at least three hours after eating meat products before any dairy products may be eaten. However, meat may be eaten following dairy products with the one exception of hard cheese (6 months old or more), which also requires a six hour interval. Prior to eating meat after dairy, one must eat a solid food and the mouth must be rinsed. A. Utensils: The kosher kitchen must have two separate sets of utensils, one for meat and poultry and the other for dairy foods. There must be separate, distinct sets of pots, pans, plates and silverware. B. Washing Dishes: In a sink used for both meat and milk dishes and products, dishes and utensils must be placed or washed on a rack. Separate racks are to be used for meat and dairy use. C. Eggs: The eggs or animal by-product of non-kosher birds or fish are not kosher. Caviar, therefore, must come from a kosher fish and this requires reliable supervision. Eggs of kosher fowl which contain a bloodspot must be discarded, and therefore eggs should be checked before use. Commercial egg products also require supervision.

V. BAKERIES, BAKED GOODS, BREADS, ROLLS, PASTRIES AND BAGELS The display of the label has undergone strict changes due to government regulations. Not only must the label specify the type of shortening, i.e. vegetable or animal, but it must declare the actual source as well. Thus, it is commonplace to mention cottonseed oil, lard, coconut oil, and the like. The result of this explicit label display is that the consumer can easily detect what is blatantly non-kosher. However, the kosher status of a product containing vegetable shortening of any type can only be verified by reliable kosher certification. The reason for this is that manufacturers of vegetable shortening often process animal fats on common equipment. The vegetable product may be a pure one, however, halachically it is rendered non-kosher due to its being processed on non-kosher equipment. Emulsifiers: Emulsifiers are complex substances that are used in all types of food production. They can perform a number of critical functions, among them allowing incompatible ingredients to mix together These materials are listed on the ingredient label as polysorbates, mono and diglycerides, sorbitan monostearate, etc. These products are produced from both animal and vegetable sources

and thus require careful supervision and controls. The special qualities of these products (acting as surfactants and making oil and water soluble) enable them to be invaluable basic components in many food items, such as margarine, shortenings, cream fillings, toppings, coffee creamers, whiteners, prepared cake mixes, donuts, and puddings. It must be emphasized that ice cream, frozen desserts, instant mashed potatoes, peanut butter, snack-pack foods, and many breakfast cereals also contain di-glycerides and, therefore, require kashruth certification. A product whose ingredient panel lists ‘emulsifiers’ or ‘emulsifier added’ indicates the use of glycerides and requires kashruth certification. Many chocolates and candies contain such glyceride emulsifiers. Breads, Rolls, Challah, Bagels and Bialys: These basic household staples present several kashruth problems and require kashruth certification. 1. The "Taking" of Challah: The Torah requires that a portion of every batter of dough prepared for baking be set aside as 'Challah'. The Challah portion taken may be of any size and is to be burned. This ritual is obligatory only when the dough is of Jewish ownership and is made from the flour of five grains: wheat, oats, rye, spelt, and barley. When the flour used is a blend with other types of flour, e.g. corn, rice, etc., a Rabbinic authority is to be consulted. 2. If this mitzvah (commandment) has not been performed in the bakery, it may be performed in the home by placing all the baked goods in one room, breaking open all sealed packaged material, and removing and burning a small piece from one of the loaves. When some of the loaves are a combination of the five aforementioned grains challah must then be taken from each type of loaf. When one bakes at home and has used a minimum of 2 lbs. 10 oz. of flour in the making of dough, challah is to be taken from the dough before baking. In this case, a blessing is not recited. When a minimum of 4 lbs. 15 1/3 oz. of flour is used, the blessing is recited before performing the Mitzvah. 3. Many breads are made with oils and shortenings. Basic ingredients of specially prepared dough mixes and dough conditioners are shortenings and di-glycerides. In bakeries, pans and troughs in which the dough is placed to rise, are coated with grease or divider oils which may be non-kosher. These oils often do not appear on the label; only specially prepared kosher pan grease may be used. 4. Dairy Breads: It is Rabbinically prohibited to bake bread with dairy ingredients. Since bread is frequently eaten at all meals, the Rabbis were concerned that one might inadvertently eat dairy bread with a meat meal. There are two exceptions-if the bread is baked in an unusual shape or design indicating that it is dairy, or if the loaf is so small that it would be consumed at one meal. 5. Cake, Pastries & Doughnuts: These products should be considered non-kosher unless certified kosher. The shortenings and other ingredients universally used in the manufacture of these items require expert supervision. Lard-based shortenings are often used in pie and other crust preparations because of lard's unique flaking quality. 6. Fillings and Cremes: All fillings, cremes, and fudge bases must be certified kosher because they may contain fats, emulsifiers, and gelatin stabilizers. 7. Flavors: A critical sector of the food industry is manufacturers of flavors. Flavors, whether artificial or natural, are components of nearly every product. Flavor production is highly complex and uses

raw materials from every imaginable source. In addition, the flavor industry utilizes grape and wine derived ingredients in a wide array of products. For this reason, any product containing flavors requires strict supervision and control.

VI. DAIRY PRODUCTS A. Cholov Yisroel: A Rabbinic law requires that there be supervision during the milking process to ensure that the source of the milk is from a kosher animal. Following the opinion of many rabbinic authorities, most policys considers that in the United States, the Department of Agriculture's regulations and controls are sufficiently stringent to ensure that only cow's milk is sold commercially. These Government requirements fulfill the Rabbinical requirement for supervision. B. Cheese: All cheeses require kashruth certification, including hard cheeses (Swiss, cheddar, etc.) and soft cheeses (cottage, farmer, pot, and cream cheese). Rennet, processed from the stomachs of unweaned calves, is used in the production of cheese as a curdling and coagulating ingredient, and is also used in the production of sour cream, buttermilk, and some varieties of yogurt and yogurttype desserts. The issue of a non-kosher coagulant renders the product non-kosher. C. Sherbets: According to government standards, any product labeled 'sherbet' or 'fruit sherbet' must contain milk and is, therefore, not pareve. Water ices should not be considered pareve unless endorsed pareve on the label. D. Margarine: Margarine contains oils and glycerides and, therefore, requires rabbinic certification. Margarine often contains up to 12% dairy ingredients. Unless the margarine is marked pareve, it should be considered dairy.

VII. NATURAL AND HEALTH FOODS With the proliferation of natural and health food products in the United States, some clarification is in order with regards to their kashruth status. It should be noted that many of these products are natural but nevertheless non-kosher. Products containing pure vegetable oils could be problematic as many oil manufacturers produce animal tallow on the same equipment. Natural flavors could contain polysorbates, grape derivatives, beaver extracts, etc., all of which are natural but require supervision or are non-kosher. Even if a product is sold in a natural or health food store, it requires supervision if it contains questionable ingredients.

VIII. WINES AND GRAPE PRODUCTS All grape wines or brandies must be prepared under strict Orthodox Rabbinic supervision. Once the wine has been cooked, no restrictions are attached to its handling. Grape jam is often produced from grape pulp and grape juice and may not be used.

Grape jelly is produced from grape juice and can be used only when produced from kosher grape juice under proper supervision. Natural and artificial grape flavors may not be used unless kosher endorsed. Many grape flavors contain natural grape extracts and are labeled artificial or imitation because other flavoring additives are used in the formula. Liqueurs, even though not possessing a wine base, nevertheless require supervision because of the flavorings used in these products.

IX: TRAVELING KOSHER For the businessman or tourist traveling across the United States, kosher certified products are available almost everywhere, even in the smallest groceries in the most remote towns. However, it is much more difficult to obtain reliably kosher certified products in most foreign countries. A traveler bringing along frozen (T.V.) dinners which must be reheated in a non-kosher oven, must completely cover the frozen package with two layers of aluminum foil. If a microwave will be utilized then the food must also be double wrapped. When traveling by plane, train or ship kosher meals should be ordered in advance. These meals are also heated in non-kosher ovens. The employees of the carrier are instructed to heat these meals in the same manner that they were received; totally wrapped in double foil with the caterer's seal and the Rabbinic certification seal intact. The traveler can ascertain by the intact seals that the dinners have not been tampered. Any dinner which is not properly sealed should not be eaten. The kosher certification only applies to the food in the sealed package. Any other food (rolls, wines or liqueurs, cheeses, and coffee creamers or snacks) served loose by the carrier are not included in the kosher endorsement.

Hanefesh is an educational organization geared to the university student and a service to all. Hanefesh administrate varies programs to modernize traditional Judaism. Home | Privacy Statement | Copyright | Contact Us | email: The Design Team | Ask a Rabbi Our Privacy Guarantee: Your information is private. Your transactions are secure. Copyright © 2007 Hanefesh: National Assembly of Hebrew Students .

De : Envoyé : À: Objet :

Leonor Moncada 21 mai 2007 00:10:48 pierre lacerte [Fwd: Re: la certification religieuse juive Casher]

|

|

|

Boîte de réception

From: Laurent Desbois To: Pierre Lacerte , Yves Gilson Subject: RE: la certification religieuse juive Casher Sent: 20 mai 2007 16:30:42 http://www.hanefesh.com/edu/kosher_Food_Symbols.htm

De : Laurent Desbois [mailto:[email protected]] Envoyé : 20 mai 2007 07:38 À : Pierre Lacerte ([email protected]); Yves Gilson ([email protected]) Objet : la certification religieuse juive Casher

Voici un autre "accommodement raisonnable" que nous payons tous chaque semaine dans notre facture d'épicerie, et qui nous a été révélée par l'émission J.E. de vendredi le 11 mai dernier: ---------------------------------------------------------------Une majorité de produits alimentaires que vous trouvez sur les étagères de nombreux commerces portent la certification religieuse juive Casher. Et l’enquête de JE montre que des centaines d’entreprises québécoises dépensent des millions de dollars pour se conformer aux exigences des rabbins. Et la question se pose : est-ce que c’est le consommateur qui paye en bout de ligne ? Le Conseil de la communauté juive de Montréal estime que oui et qu’il s’agit là d’un exemple d’accommodement raisonnable… À vous de juger. Note : Le système de cashérisation à grande échelle mis en place au Canada et aux États-Unis a l'avantage selon le Conseil de la communauté juive de Montréal de diminuer le prix de

En Europe, la plupart des entreprises ne produisent des aliments casher que pour répondre aux besoins de la communauté juive. En cashérisant des chaînes vente des produits casher.

de production entière, les coûts sont partagés sur l'ensemble de la population, ce qui

constitue, selon le Conseil, un exemple parfait d'accommodement raisonnable. http://tva.canoe.com/emissions/je/reportages/16935.html ------------------------------------------------Voilà pourquoi "on" tient tant à nous garder au sein du Canada!!! Nous pourrions décider DE NE PAS PAYER LA FACTURE! Et voilà pourquoi il faut se dépêcher à sortir de ce pays de fous!