Can one rely upon a non-Jew to determine if a non-Kosher food product is cherif (sharp)?
May one place salt into hot food on Shabbos?
Can one arrange fruit on a skewer on Shabbos?
Can on move cholent from the top of a pot onto the blech on Shabbos?
What are the rules for asking non-Jews to do work on Shabbos at hotels and catering establishments?
Some of the rules about food preparation on Shabbos for food establishments and caterers.
What are the laws of Amirah l’akum in a hotel?
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.