A master list of temperatures with halachic or kosher relevance.
A summary of the reasons why food may be exempt from the rules of Bishul Akum.
There is a common misconception that being a mashgiach in a food service establishment is a simple job, and that the mashgiach in such establishments has minimal responsibilities. In reality, the food service industry, which includes restaurants, caterers, hotels, hospitals, yeshivos and nursing homes, has always been a challenging area for kashrus organizations and the onsite mashgichim that perform the actual supervision. Demands on a food service mashgiach are multiple, unpredictability is the norm, and evaluations have to be executed immediately. To help appreciate the above, I am sharing with the reader some of the intricacies that must be dealt with in a food service establishment.
A survey of the challenges and opportunities for the Kosher supervision of salad dressings.
The inside story of sugar and other sweeteners from the Kosher perspective.
A discussion of the challenges and opportunities of Kosher Certification within the beverage industry.
The manufacture of Carnauba Wax and its role in different industries.