{embed=/includes/.head 

     title="Spring 2009"
     description="<ul><li>From the Editor: 
In Times of Difficulty a Question of Meaning <span class="author"><br />
by Rabbi Dr. Eliyahu Safran</span></li>
<li>Babies Choice Kosherization Awards <span class="author"><br />
by Rabbi Avraham Stone</span></li>
<li>The Tasty Muffin <span class="author"><br />
by Rabbi Yisroel Bendelstein</span></li>
<li>That David is One Smart Cookie <span class="author"><br />
by Rachel Murray</span></li>
<li>At Premier Bakers, They are Passionate About their English Muffins</li>
<li>Cheryl &#38; Co, Strives to Be the Best Gourmet Food and Gift Company Ever</li>
<li>OU Kosher to Recommend Organic Certification to OU Clients</li>
<li>The Fascinating Story of Kosher Gelatin <span class="author"><br />
by Rabbi Eli Gersten</span></li>
<li><span class="caps">SGS</span> and the OU Combining Kosher Certification &#38; International Food Safety Concerns</li>
<li>Ask The Rabbi <span class="author"><br />
by Rabbi Jacob Mendelson</span></li>
<li>Chicago’s First Artisan Distillery is OU Kosher and Organic <span class="author"><br />
by Rabbi Jacob Mendelson</span></li>
<li>Lucid’s Lucid Decision</li>
<li>No Surprise at Symrise</li>
<li>The Perfect Pet of the Pentateuch <span class="author"><br />
by Rabbi Chaim Loike</span></li>
<li>Colombia Land of (Kosher) Opportunity <span class="author"><br />
by Rabbi Aharon Brun-Kestler</span></li>
<li>Go South, Young Mashgiach <span class="author"><br />
by Rabbi Norman Schloss</span></li>
<li>Bazooka Candy Brands Top Selling RingPop Certified Kosher</li>
<li>Insect-Free Home Vegetable Inspection</li>
<li>New <span class="caps">FDA</span> Ruling Opens Door to Innovative Kosher Colorants <span class="author"><br />
by Rabbi Gavriel Price</span></li></ul>"
     author=""

     title="OU-P: What’s New For ‘09?"
     description="<p>Kedem continues to bottle grape juice under its own name as well as under the Savion, Gefen and Lipschutz labels.  All these items have always been and will continue to be Mevushal.  Kedem has one not Mevushal grape juice. This is bottled in 1.5 liter glass bottles and clearly labeled <i>Non-Mevushal</i>.  In addition, Rokeach will have its own OU-P grape juice.  This will appear under the Rokeach label, as well as the Mishpacha labels.  Manischewitz will once again have an OU-P grape juice under its own label.  This grape juice is made from concentrate. Kedem will offer a variety of OU-P Sparkling Grape Juices.  Manischewitz has also introduced Sparkling Concord and Niagara grape juice. All these grape juices are Mevushal.  In addition, Rokeach will again produce a variety of OU-P cooking wines. Kedem and Rokeach will also produce a variety of OU-P cooking wines. Kedem has introduced Pomegranate and Sparkling Pomogrape Juices with the OU-P certification as new items this year.  </p>

	<p>The OU has certified the Manischewitz matzah bakery in the United States for the past years.  For a long time this was the only OU matzah bakery in the world.  It continues to be the only one in the United States.  Other OU-P brands such as Horowitz Margareten and Goodman’s are all baked at Manischewitz.  The bakery has relocated and is fully functioning this year. All regular Manischewitz items will again be available. The OU has also agreed to place the OU-P on Aviv, Osem, Yehuda and Rishon matzah products coming from Israel.  The items are supervised by local Rabbanim and are satisfactorily made with OU Pesach guidelines.  They are certified by the OU when the OU-P appears on them.  In addition, we have this year certified Yanovsky matzah baked in Argentina.  This matzah is widely distributed in Latin America.  This company manufactures various types of matzah.  All matzah is always an eighteen minute product.  Rabbi Feigelstock of Buenos Aires serves as the OU rav hamachshir at this factory.</p>

	<p>Manischewitz has whole wheat matzah meal and whole wheat matzah farfel. These items are made from Manischewitz OU-P whole wheat matzah. Manischewitz will again have a type of matzah ashirah known as grape matzah, in addition to traditional egg matzah.  The grape matzah is made from flour and grape juice and may only be used when egg matzah is permitted, i.e. for Sefardim or those Ashkenazim who cannot eat regular matzah.  It is so marked on the box. Manischewitz produces Passover Tams in two forms. The regular Tam Tams in different flavors are small egg matzah crackers coated with different flavorings. They are marked as Matzah Ashirah on the box. The Whole Grain Tams are regular matzah crackers coated with different flavorings. These are not Matzah Ashirah. Manischewitz will continue to sell OU-P machine shmurah matzah under both the Manischewitz and Goodman’s labels.  In addition, OU-P hand shmurah matzah will be available from Gefen, Tiferes and Rokeach. Kedem will be selling, as they did last year, Savion matzah sticks. This is matzah baked in stick form under the Savion label. Manischewitz makes a product known as matzah crackers. Both of these are ordinary matzah products and not matzah ashirah.  The various Israeli OU matzah companies will all be selling machine shmurah matzah as well.</p>

	<p>Coca Cola will again be available with an OU-P for Pesach.  Aside from the New York metropolitan area, Coke will be available in Boston, Baltimore-Washington, Miami, Atlanta, Houston, Philadelphia, and Los Angeles.  This year, in New York, Coca Cola items will be made with an OU-P in 2 liter bottles and in cans.  Other locations will have more limited Coke items made in different sizes.  All these items, of course, require the OU-P symbol. Most of the  bottling plants servicing these markets will designate the Passover Coke items with a distinctive yellow cap in addition to the OU-P symbol on the cap or shoulder of the bottle.</p>

	<p>This year the OU-P will appear on various Cholov Yisroel dairy products. These include milk from Ahava with the Best Moo label as well as a full line of Ahava dairy products. Dairy Delight will be selling Cholov Yisroel sour cream and yogurt under the Norman’s label. Cholov Yisroel OU-P hard cheese will appear this year under both the Norman’s label and the Kirkeby label. The Kirkeby cheeses are imported from Europe and also carry the London Beth Din hechsher. In addition there will be OU-P Cholov Yisroel goat cheese and sheep cheese from Barkanit and mozzarella, provolone and pecorino cheese from Yotvata. Cabot Creamery will be introducing OU-P cheddar cheese. This item is not Cholov Yisroel. Mishpacha will also have a new Passover non-dairy OU-P topping. </p>

	<p>There will be two OU-P brands of packaged cakes available this year. These will be Reisman and Lily’s Bakeshop. Both are baked in a special Passover bakery and do not contain matzah meal. In addition the Willmark line of industrial bakery products has been purchased by <span class="caps">VIP</span> and many of these items are appearing with the OU-P label this year. In addition Gedilla cookies and Gefen cookies will be available with OU-P as will Smunchies cookies. All these items are not made with matzah meal. </p>

	<p>Manischewitz has kept the Season name on OU-P fish items which include tuna, sardines, salmon and anchovies.  Season has introduced a number of new Moroccan sardine items in various sauces for Pesach. All of these items are made with Mashgiach Temidi and bishul yisrael.  In addition, the Season label will continue to appear on OU-P bamboo shoots and water chestnuts as well as some sauces and oil. Tuna fish is available with an OU-P from Season, Gefen and Mishpacha.  Season and Gefen will have OU-P salmon in both regular and no salt versions. All these items are made with Mashgiach Temidi and Bishul Yisrael. Dr. Praeger’s continues to produce breaded fish fillets and fish sticks with an OU-P.  These products contain no matzah meal.</p>

	<p>The OU position remains that extra virgin olive oil can be used without special supervision for Pesach.  In addition, Bartenura, Carmel, Gefen and Mishpacha olive oil will be available with an OU-P label.  Mother’s olive oil pan coating spray, Mishpacha olive oil spray and Manischewitz buttery safflower cooking spray, olive oil spray and olive oil garlic cooking sprays will also be available.  Prepared olives with an OU-P will be available from Gefen, Osem, Kvuzat Yavne, Gilboa and Mishpacha. Manischewitz is introducing two new flavored OU-P olive oil products for Pesach. Bartenura will be introducing an OU-P grapeseed oil this year. </p>

	<p>Manischewitz, Mishapacha, Rokeach and Savion will continue to make OU-P sauces. These include different types of tomato sauce, dressings and marinades. Savion has introduced a new OU-P line of sauces known as Fireman’s Frenzy. These include spicy marinades, salsa and spicy ketchup. In addition, <span class="caps">VIP</span> and Kojel wil have OU-P ready to eat soup in a bowl items.  </p>

	<p>The OU position remains that regular tea bags, which are not flavored or decaffeinated, are acceptable for Pesach without special supervision. In addition we have clarified once again this year that all Lipton decaffeinated tea bags are acceptable without special supervision. This is not true of other decaffeinated tea bags. Pathmark and Shoprite also have specially marked OU-P plain tea bags on the market. In addition Swee-Touch-Nee and Wissotsky will continue to have Pesach herbal teas. Nestea instant unflavored tea powder and instant unflavored decaffeinated tea powder are acceptable for Pesach without special supervision. Our position in former years in regard to coffee had been similar to tea.  We maintained that all regular coffee, that is unflavored and not decaffeinated, is acceptable for Pesach without supervision.  This is no longer true.  Some coffee companies add maltodextrin, which is either chametz or kitniyos, to instant coffee.  As a result this coffee is not kosher for Passover.  Only coffee bearing an OU-P symbol or brands listed in the gray area of the OU Passover Directory should be used.  Both Folger’s and Taster’s Choice instant coffee remain acceptable.  Other brands should be checked in the Directory.  Ground coffee remains acceptable from any source as long as it is unflavored and not decaffeinated.</p>

	<p>This year a number of supermarket labels will have OU-P flavored seltzers for Pesach.  These include Acme, America’s Choice, Foodtown, King Kullen, Pathmark, Shoprite and White Rose.  Cornell will have flavored sodas with an OU-P.  This year both Shoprite and Pathmark will once again be selling some sugared sodas with an OU-P symbol.</p>

	<p>This year for the first time Kosher Innovations will be selling an OU-P Tooth Wash. This item has been approved by the OU Poskim for use on Shabbos and Yom Tov. It remains the position of the OU Poskim that aluminum pans do not require Passover supervision. Nevertheless this year a special  OU-P production of these items will be available from Pro Pak. These are made with Mashgiach Temidi and also carry the Hechsher of the Hisachdus. </p>"
     author="Rabbi Shmuel Singer"

     title="Winter 2009"
     description="<ul><li>The OU Job Board Responds to the Economic Crisis</li>
<li>Editor’s Letter: Israel, Kosher food and the World’s Appetite <span class="author"><br />
by Rabbi Dr. Eliyahu Safran</span></li>
<center><li><b>OU Companies Speak</b></li></center>
<li>Aunt Berta stir’s the Pot</li>
<li>Matzot Aviv: A Family Business that Spans the Globe  </li>                            
<li>The Tnvua Story</li>
<li>Osem is Honored at OU National Dinner</li>
<i>Kvutzat Yavne: From the Soil of an Israeli Kibbutz</i>                                   
<li>Devoting Energy to Saving Energy <span class="author"><br />
by Rabbi Eli Gersten</span></li>
<li>Fancy Water Stirs Up the Beverage Boom <span class="author"><br />
by Bayla Sheva Brenner</span></li>    
<li>The Partridge of the Prophet <span class="author"><br />
by Rabbi Chaim Loike</span></li>
<li>Ask the Rabbi: Repacking <span class="author"><br />
by Rabbi Nachum Rabinowitz</span></li>
<li>Not a Day Without Class. Talmud, That Is <span class="author"><br />
by Bayla Sheva Brenner</span></li>
<li>Down in Old Kentucky: OU Certified Bluegrass Dairy Hits the Finish Line First at the Kentucky State Fair</li>
<li><span class="caps">OVAL</span>: The Brand New Super-Premium Vodka Announces OU Certification </li>
<li>Cherry Heering and Heering Coffee join the Orthoodx Union</li>
<li>Marumatok Winery: Quality Kosher Wines Argentina to the world</li>
<li>Atlantic Canada: Vacationer’s delight, OU Kosher Paradise <span class="author"><br />
by Rabbi Chaim Goldberg</span></li>
<li>Good Golly! Mollicoolz Cryogenic Ice Cream Is now OU Kosher</li>
<li>OU Direct Account Managing Tool for OU Kosher Companies Adds Online Ingredient Automation as new Feature</li>
<li>When Kosher and Allergen Issues Do Not Converge <span class="author"><br />
by Rabbi Gavriel Price</span></li></ul>"
     author=""

     title="Spring 2008"
     description="<ul><li>Editor’s Letter: A Jam-Packed Issue<span class="author"><br />
Rabbi Dr. Eliyahu Safran</span></li>
<li>On the Beam: In Largest Liquor Kosher Certification in U.S., DeKuyper 60-Flavor Line of Cordials and Liqueurs Recieves OU Symbol</li>
<li>China Goes Kosher <span class="author"><br />
by Stan L. Friedman and Ilya Welfeld</span></li>
<li>China’s Kosher Takeout <span class="author"><br />
by Ching-Ching Ni</span></li>
<li>Inspirational and Healthy Eating For Passover<span class="author"><br />
by Bayla Sheva Brenner</span></li>
<li>Sandwiches: Symbol or Meal <span class="author"><br />
by Rabbi Dr. Eliyahu Safran</span></li>
<li>A Blend of the Old and the New<span class="author"> <br />
by Menachem Lubinsky</span></li>
<li>Stolichnaya Sets the Standard </li>
<li>The Monk’s Tale: Frangelico Liqueur from Italy <br />
<span class="author"> by Rabbi Shaul Gold</span></li>
<li>Your Kosher HoOUscope<br />
<span class="author"> by Rabbi Avrohom Stone</span></li>
<li>The Cold Facts: How to Make Kosher Ice Cream</li>
<li>Flying the Kosher Skies <br />
<span class="author"> by Stephen Steiner</span></li>
<li>It’s Not Greek To Him <br />
<span class="author"> by Rabbi Aharon Brun-Kestler</span></li>
<li>The Gerentes: A Greek Family Devoted to Olives and To OU Kosher<span class="author"><br />
by Rabbi Aharon Brun-Kestler</span></li>
<li>Helping Consumers Get the Most Bang For the Buck on Food Purchases<span class="author"><br />
by Brian Todd</span></li>
<li>Martek Makes its Mark in Bioscience <br />
<span class="author">by Rabbi Menachem Adler</span></li>
<li>At Martek, Quality Assurance and OU Kosher Certification Go Hand in Hand<span class="author"><br />
by Rabbi Menachem Adler</span></li>
<li>The Tea Party Is Just Getting Started: Honest Reflections <span class="author"><br />
by Seth Goldman</span></li>
<li>Tanks for the Memories<br />
<span class="author">by Rabbi Gavriel Price</span></li>
<li>It’s Not Child’s Play</li></ul>"
     author=""

     title="Summer 2007"
     description="<ul><li>Jelly Belly Candy Company Steps Up to OU Kosher Certification: Sunkist Fruit Gems and Fruit Slices Are Now Made By the Company Known for the Finest Jelly Beans</li>
<li>Spangler and the OU: Make a Dandy, Candy Combination</li>
<li>From the Editor:
Zachlawi Fig Arak</li>
<li>Personal Notes<br>
<span class="author">by Rabbi Dr. Eliyahu Safran </span></li>
<li>Transitioning Traditional Kosher Brands to the Mainstream: There are two new truths in the kosher food industry. FIRST, kosher isn’t just gefilte fish and borscht anymore. SECOND, a typical kosher shopper isn’t a bubbie named Sadie Rosenberg. 
<span class="author"><br>
by Gayle Schindler </span></li>
<li>OU and Tribune Company Affiliate to Place Cents-Off Coupon Inserts in Major Newspapers Nationwide, in Certified Kosher Marketing Initiative</li>
<li>The OU’s Spice Maven: Tells Everything You Ever Wanted To Know About Parsley, Sage, Rosemary & Thyme
<span class="author"><br>by Rabbi Israel Rothenberg</span></li>
<li>OU Companies Speak:
Adding Spice to Life: Gel Spice Company Proudly Displays OU Symbol on its Products
</li><li>OU Certification Enhances R.L Schreiber, Inc.’s Quality Culture</li>
<li>The flowering of La Flor: A Spice Company Blossoms Under OU Certification</li>
<li>What’s New With Nu? A Spice Company Grows, With Its OU Certification</li>
<li>Foran Puts Spice in the OU </li>
<li>Schiff Food Products Spices Up Its Customers’ Business</li>
<li>The Move Away From Trans Fats & Your OU Kosher Program
<span class="author"><br>by Rabbi Chaim Goldberg</span></li>
<li>Kosher Organic: A Natural (And Profitable) Match
<span class="author"><br>by Bayla Sheva Brenner</span></li>
<li>Is Your OU Kosher Program Running Smoothly</li>
<li>The China Syndrome: Booming in Finances and in Kosher Too 
<span class="author"><br>by Rabbi Mordechai Grunberg</span></li>
<li>A Fine China For The Kosher Palate: OU Business Is Booming in the Steadily Growing Giant
<span class="author"><br>by Rabbi Donneal Epstein</span></li>
<li>Going Kosher has Become Good Business in China
<span class="author"><br>by Evan Osnos (Chicago Tribune)</span></li>
<li>An Ingredient for Success: The IAR Ensures Standards That The Consumer Associates With OU Kosher Certification
<span class="author"><br>by Rabbi Raymond Morrison</span></li>
<li>Rabbi, Wine is Fine, but Liquor?: Interesting Kosher Issues in the Liquor Industry<span class="author"><br>by Rabbi Aharon Brun-Kestler </span></li>
<li>OU Companies Speak:
Anticipation is Bubbling Over for Zachlawi Fig Arak
</li><li>Here Are the Cold Facts About Iceberg Vodka Corporation </li>
<li>A Pasteurizer Speaks Out: Being Kosherized and Loving It
<span class="author"><br>by: Rabbi Avrohom Stone</span></li>
<li>Don’t Look Now, But Nanotechnology Deals With Substances You Can’t See, But Have An Impact On Kosher!
<span class="author"><br>by Rabbi Eliyahu W. Ferrell</span></li>
<li>Kosher Food For the Princeton Tiger: How the Ou Partners With the Dining Hall at the Ivy League Campus</li>
<li>OU/SGS Partnership: Sub-Title: To Enable Simultaneous Kosher Supervision and Certification Audits
<span class="author"><br>by Rabbi Gad Buchbinder</span></li></ul>"
     author=""

     title="Glossary of Kosher Terms for Companies"
     description="<p>The following are some non-English kosher terms that you may come across along with their explanations:<br />
<br />

<b>Bishul Yisroel </b>(also spelled <b>Bishul Yisrael</b>): Certain foods require increased a Rabbi’s involvement in the cooking process.  <br />
The OU requires <i>Bishul Yisroel </i>on all of those products deemed to be included in the requirements for <i>Bishul Yisroel </i>under Jewish law.<br />
<br />

<b>Cholov Yisroel</b> (also spelled <b>Chalav Yisroel</b>): Milk and milk products that was supervised by a Rabbi from the time of milking.  <br />
The OU does not require products to be <i>Cholov Yisroel</i>, but will certify a product that is <i>Cholov Yisroel</i> as such.<br />
<br />

<b>Glatt</b>: Literally “smooth”.  An animal whose lungs contained no questionable adhesions that could pose potential Kosher problems.  <br />
It is now commonly used to describe a higher level of Kosher supervision.<br />
<br />

<b>Kosher L’Pesach</b>:   Kosher for Passover; containing no leaven and no legumes and manufactured with <i>Mashgiach Temidi</i>.<br />
<br />

<b>Mashgiach Temidi</b>:  A manufacturing production with continuous supervision by a Rabbi.  This is often called a “Special Production”.<br />
<br />

<b>Pareve</b>: A food item that is neither meat or dairy (and can therefore be eaten with either) and was not manufactured on meat or dairy equipment.<br />
<br />

<b>Pas Yisroel </b>(also spelled <b>Pat Yisroel</b>): Bakery products that were baked by a Rabbi.  This can be fulfilled by having a Rabbi turn on the oven.  <br />
The OU does not require products to be <i>Pas Yisroel</i>, but will certify a product that is <i>Pas Yisroel </i>as such.<br />
<br />

<b>Yoshon</b>: Grain products that are made from certain types of &#8220;winter&#8221; grains as defined by Jewish law.<br />
The OU does not require products to be <i>Yoshon</i>, but will certify a product that is <i>Yoshon </i>as such.</p>"
     author=""

     title="Medicine Guidelines"
     description="<p>The following are guidelines for the use of medication on Pesach for individuals who are ill:</p>

	<p>1. Creams, non-chewable pills and injections may be owned and used on Pesach even if they contain chametz, since they are inedible. This covers<br />
most medicines used by adults. <blockquote>a. It is permissible to grind pills and mix the powder into food items so that a child can take medicine on Pesach. However, a doctor must be consulted to make sure that the child is getting the correct dosage and that the potency of the pill isn’t compromised by grinding it up. Furthermore, pills <b>cannot</b> be ground on the Shabbat or Yom Tov, but rather should be prepared beforehand.</blockquote></p>

	<p>If an equally effective chametz-free alternative is available, it should be used.</p>

	<p>2. Liquid medicines, chewable pills (and pills coated with a flavored glaze) are edible and may contain chametz. Therefore:<blockquote>a. If possible, they should be replaced – under the direction of a doctor – with a non-chewable, uncoated pill.</p>

	<p>b. If substitution is not possible and the person is in a state of sakanah or safek sakanah (any possible danger to human life), they may own and consume the medication. The same applies if the condition is not yet a safek sakanah but may deteriorate to that point.</p>

	<p>A Rabbi should be consulted as to whether it is preferable to purchase the medicine before or on Pesach, and as to how to dispose of the medicine once<br />
the danger passes.</p>

	<p>c. If substitution is not possible and a doctor determines that there is no possibility of sakanah if the person doesn’t take the medicine, a Rabbi should be consulted. He may be able to determine that the medicine doesn’t contain chametz or he may decide that the medicine may be consumed due to the seriousness of the patient’s condition.</blockquote></p>

	<p>3. In many cases, medicinal items which contain kitnios are permitted for people who are ill. Questions on this issue should be directed to your<br />
local Rabbi.</p>

	<p><b>4. People should exercise extreme caution and consult with their doctor and Rabbi before making a decision to not take a medicine.</b></p>

	<p>5. These guidelines do not address the question of consuming medicines on Shabbos and Yom Tov.</p>"
     author=""

     title="Pas Yisroel Products"
     description="<center><b>OU Kosher Pas Yisroel List</b><br>
as of Elul 5769</center><br><br>

The Tur (Orach Chaim, Siman 603), based upon the Talmud Yerushalmi, cites the custom for Jews to be stringent during the <a href = "http://www.ou.org/chagim/roshchodesh/tishrei/aseretyemai.htm">Aseret Yimei Teshuva</a> to eat exclusively ‘Pas Yisroel’ bread. Even those Jews who generally do not exclusively eat ‘Pas Yisroel’ are encouraged to accept this practice during the period between Rosh Ha-Shanah and Yom Kippur.
<br><br>
We are therefore presenting the list of all OU Pas Yisroel products.
<br><br>
<a href = "http://en.wikipedia.org/wiki/Pas_Yisroel/">What is Pas Yisroel?</a>
<br><br>
<a href = "http://www.oukosher.org/index.php/common/article/creating_pas_yisroel/">How do you certify Pas Yisroel products?</a>
<br><br>

Please note:<br>
	1) All OU-P (Kosher for Passover) Matzah products (e.g. Matzah, Matzah Meal, Matzah Meal products) are Pas Yisroel, even if not listed below.<br><br>
	2) Not all products on this list are available in all countries or geographic regions.<br><br>
	3) The OU Poskim are of the position that breakfast cereal and wafers are considered a tavshil and not pas and, therefore, are not subject to the the laws of Pas Yisroel.<br><br>
	4) Products which are also cholov yisroel and/or yoshon are so indicated.<br><br>
	5) Items manufactured in Israel are noted with an asterisk(*) and are all yoshon.<br><br>
6) Food service establishments such as restaurants and caterers are noted with a (FSE).

<br><br>
<table border="1"><tr><th> <b>Company/Brand </b></th><th> <b>Product Type </b></th></tr>
<tr><td>Abadi Bakery*</td><td>All items</td></tr>
<tr><td>Acme [Albertson’s] (FSE)</td><td>Clifton, NJ – all fresh baked products</td></tr>
<tr><td>Acme [Albertson’s] (FSE)</td><td>Milltown, NJ – all fresh baked products</td></tr>
<tr><td>Acme [Albertson’s] (FSE)</td><td>Narberth, PA – all fresh baked products</td></tr>
<tr><td>Albertson’s in-store Bakery (FSE)</td><td>Boca Raton and Del Ray Beach – all fresh baked products</td></tr>
<tr><td>Amnon's Kosher Pizza</td><td>Frozen Pizza (cholov yisroel)</td></tr>
<tr><td>Amnon's Kosher Pizza</td><td>Frozen Pizza (cholov yisroel)</td></tr>
<tr><td>Angel’s Bakery*</td><td>All products  (when bearing an OU)</td></tr>
<tr><td>Awrey's</td><td>Microwaveable Sandwich Bagel Halves, Mini Bagels, Cinnamon Raisin Bagels, Plain Bagels, Blueberry Bagels </td></tr>
<tr><td>Bag N’ Save</td><td>Bread, rolls, buns</td></tr>
<tr><td>Bagel City</td><td>Challah, challah rolls (yoshon)</td></tr>
<tr><td>Bagels-N-More </td><td>Challah, challah rolls (yoshon)</td></tr>
<tr><td>Barry’s Bakery </td><td>Café and French Twists (when Pas Yisrael is written on the label)(yoshon)</td></tr>
<tr><td>Barth* </td><td>Crackers</td></tr>
<tr><td>Bayit Vegan Guest House*</td><td>All baked items</td></tr>
<tr><td>Bell</td><td>Bialys (with special Hebrew packaging only) [Only available in Israel]</td></tr>
<tr><td>Betz Boys (Continental Food)</td><td>Pizza (cholov yisroel)</td></tr>
<tr><td>BJ's</td><td>Plain Sliced Mini Bagels,Cinnamon Raisin Mini Bagels </td></tr>
<tr><td>Block & Barrel</td><td>Plain Bagel, Classic Mini Plain Bagel</td></tr>
<tr><td>Brickfire Bakery</td><td>Plain Sliced Mini Bagels</td></tr>
<tr><td>Brooklyn Bagel</td><td>Frozen, Poppy, Sesame Bagels (With special Hebrew packaging only) [Only available in Israel]</td></tr>
<tr><td>Bubba’s and Novelty Kosher Pastries</td><td>All baked goods (yoshon)</td></tr>
<tr><td>Burry Foodservice</td><td>Mini Bagel Plain, Cinnamon Raisin Mini Bagels, Blueberry Mini Bagels, Wrapped Plain Bagel, Wrapped Cinnamon Raisin Bagel, Wrapped Blueberry Bagel</td></tr>
<tr><td>Canada Bread</td><td>Mini Bagel Plain, Mini Bagel Cinnamon Raisin, Mini Bagel Blueberry, Plain Bagel, Cinnamon Raisin Bagel, Blueberry Bagel</td></tr>
<tr><td>Circa-NY Midtown (FSE)</td><td>Pizza (cholov yisroel) and breads</td></tr>
<tr><td>Continental Bakery</td><td>Breads & Cakes</td></tr>
<tr><td>Continental Pastry, Inc.</td><td>Various cakes, pies & pastries</td></tr>
<tr><td>Copenhagen</td><td>Butter cookies & low cholesterol cookies</td></tr>
<tr><td>Cub Foods</td><td>Bakery Style Egg Bagels, Bakery Style Honey Wheat Bagels, Bakery Style Blueberry Bagels, Bakery Style Plain Bagels, Bakery Style Cinnamon Raisin Bagels</td></tr>
<tr><td>CVS</td><td>Butter cookies & low cholesterol cookies</td></tr>
<tr><td>Daily Pita</td><td>All pita bread</td></tr>
<tr><td>Dakota Brands</td><td>Bagels, rolls</td></tr>
<tr><td>Damascus </td><td>Must state pas yisroel on package</td></tr>
<tr><td>David’s Cookies</td><td>Hamentashen (only when labled as Pareve and Pas Yisroel)</td></tr>
<tr><td>Davidovitz*</td><td>All products (when bearing an OU symbol)</td></tr>
<tr><td>Delacre*</td><td>Cookies</td></tr>
<tr><td>Delancey Dessert</td><td>Exclusively pas yisroel rolls, cookies, cakes, breads</td></tr>
<tr><td>Dr. Praeger's </td><td>Fishies, fish sticks, and fish cakes, pizza bagels</td></tr>
<tr><td>Edwards & Sons*</td><td>Breadcrumbs, croutons</td></tr>
<tr><td>Einat*</td><td>Breadcrumbs, croutons</td></tr>
<tr><td>Elite*</td><td>Biscuits</td></tr>
<tr><td>Elsa's Story*</td><td>Cookies, crackers, pastries (not cholov yisroel)</td></tr>
<tr><td>Empire</td><td>Pizza (cholov yisroel);</td></tr>
<tr><td>Ener-G*</td><td>Gluten-free pretzels and crackers</td></tr>
<tr><td>Eskal</td><td>Gluten-free cakes</td></tr>
<tr><td>European Bakery</td><td>Breads</td></tr>
<tr><td>Everything Spelt</td><td>All baked products</td></tr>
<tr><td>Father Sam</td><td>All pita bread</td></tr>
<tr><td>Fischer Brothers & Leslie (FSE)</td><td>Challah, challah rolls </td></tr>
<tr><td>Flavorite</td><td>Bakery Style Plain Bagels, Bakery Style Blueberry Bagels, Bakery Style Cinnamon Raisin Bagels</td></tr>
<tr><td>Friedman's</td><td>All products (when Pas Yisroel is written on the label)</td></tr>
<tr><td>Gefen</td><td>Crackers, cookies, matzoh (matzoh is yoshon)</td></tr>
<tr><td>Gefen*</td><td>Chocolate cake, honey cake, marble cake</td></tr>
<tr><td>Giant Eagle</td><td>Pocket breads (when Pas Yisroel is written on the label)</td></tr>
<tr><td>Gold Star</td><td>Granola</td></tr>
<tr><td>Golden Star</td><td>Cookies and pastries (when Pas Yisroel is written on the label)</td></tr>
<tr><td>Glutino*</td><td>Gluten free pretzels, crackers</td></tr>
<tr><td>Goodman, Goodman's (Joyce Food Products)</td><td>Cakes & cookies (yoshon)</td></tr>
<tr><td>Grandpa’s “Old Southern” Coffee Cake</td><td>All baked items</td></tr>
<tr><td>Grandpa's Coffee Cake</td><td>All coffee cakes</td></tr>
<tr><td>Grandpa's Gourmet Biscotti</td><td>Biscotti</td></tr>
<tr><td>Grandpa's International Bakery</td><td>Breads</td></tr>
<tr><td>Guiltless Gourmet</td><td>Wraps</td></tr>
<tr><td>Hadar*</td><td>Assorted biscuits</td></tr>
<tr><td>Hafners </td><td>Pastry shells w/ OU and Rabbi signature</td></tr>
<tr><td>Healthy Palate/Chef Martini</td><td>Eggplant parmesan (breadcrumbs are pas yisroel)</td></tr>
<tr><td>Hema*</td><td>Crackers</td></tr>
<tr><td>Hy-Vee</td><td>Egg Bagels, Plain Bagels, Cinnamon Raisin Bagels, Blueberry Bagels, Onion Bagels, Bakery Style Onion Bagels, Apple Cinnamon Refrigerated Bagel, Honey Wheat Bakery Style Bagel </td></tr>
<tr><td>J & P</td><td>Pita bread</td></tr>
<tr><td>Jake's Bakes</td><td>All products (when Pas Yisroel is written on the label)</td></tr>
<tr><td>Jewel-Osco [Albertson’s] (FSE)</td><td>Evanston, IL – bread and kosher cakes</td></tr>
<tr><td>Jewel-Osco [Albertson’s] (FSE)</td><td>Highland Park, IL – bread and kosher cakes</td></tr>
<tr><td>Josef’s Organic</td><td>All products</td></tr>
<tr><td>Kedem</td><td>Cookies, Cereal bars, Biscuits, Crackers</td></tr>
<tr><td>Kedem*</td><td>Assorted crackers</td></tr>
<tr><td>Keefe Kitchen</td><td>Plain Bagels, Cinnamon Raisin Bagels</td></tr>
<tr><td>Kem Kem</td><td>Crackers</td></tr>
<tr><td>Kemach Food Products</td><td>Cookies (yoshon when stated on package), crackers (when Pas Yisroel is written on the label)</td></tr>
<tr><td>Kineret</td><td>Cakes, rugalach</td></tr>
<tr><td>Kitov</td><td>All products</td></tr>
<tr><td>L’Esti Desserts</td><td>Cakes and pastries (also yoshon)</td></tr>
<tr><td>Lakewood Kollel</td><td>All products (when Pas Yisroel is written on the label)</td></tr>
<tr><td>Lilly's</td><td>All products</td></tr>
<tr><td>M & M Kosher Bakery (FSE)</td><td>Pita, baklava and lady fingers</td></tr>
<tr><td>Maadanot*</td><td>Bourekas, malawah, pizza squares</td></tr>
<tr><td>Macabee</td><td>Pizza (cholov yisroel), Pizza Bagel (cholov yisroel), Breaded Eggplant (yoshon), Breaded Mushrooms (yoshon), Mozzarella Sticks (cholov yisroel, Yoshon)</td></tr>
<tr><td> Malon Shaarei Yerushalayim* (FSE)</td><td>All baked products</td></tr>
<tr><td>Mani's*</td><td>Cakes and tortes</td></tr>
<tr><td>Manischewitz Co.</td><td>Tam tams (yoshon), Italian coating crumbs (yoshon), Matzah and Matzah Meal (Year-round, non-Kosher for Passover) </td></tr>
<tr><td>Maple Leaf Bakery</td><td>Safeway Natures Blend Plain Mini Bagel, Mini Bagels </td></tr>
<tr><td>Maplehurst</td><td>Block & Barrell Classic Mini Plain Bagel </td></tr>
<tr><td>Marzipan*</td><td>Ruggelach</td></tr>
<tr><td>Matzot Carmel*</td><td>Matzah</td></tr>
<tr><td>Max and Harry</td><td>Cakes and cookies</td></tr>
<tr><td>Mehadrin Bakery</td><td>Breads, cookies, and pastries</td></tr>
<tr><td>Mendelson’s Pizza (FSE)</td><td>Pizza (cholov yisroel) and breads</td></tr>
<tr><td>Mezonos Maven</td><td>All products</td></tr>
<tr><td>Milk ‘N Honey NYC (FSE)</td><td>All baked products</td></tr>
<tr><td> Mishpacha</td><td>All products</td></tr>
<tr><td>Moishy’s</td><td>Exclusively pas yisroel rolls, cookies, cakes, breads</td></tr>
<tr><td>Mother's</td><td>Pie Crusts</td></tr>
<tr><td> Mount Sinai Hospital (FSE)</td><td>Products bearing an OU symbol</td></tr>
<tr><td>Mountain Fruit</td><td>All products (when Pas Yisroel is written on the label)</td></tr>
<tr><td>Mr. Baker*</td><td>Assorted crackers, </td></tr>
<tr><td>Nana Sylvia</td><td>Mandel bread</td></tr>
<tr><td> Naomi Caterers* (FSE)</td><td>All baked items</td></tr>
<tr><td>Neeman Bakery* (FSE )</td><td>All items</td></tr>
<tr><td>Neri’s </td><td>Breads and bagels</td></tr>
<tr><td>Novelty Bakery and Novelty Kosher Pastry</td><td>All products (cholov yisroel, yoshon)</td></tr>
<tr><td>Of Tov*</td><td>Chicken Breast Nuggets</td></tr>
<tr><td>Original Bagel Company</td><td>Plain Bagel, Cinnamon Raisin Bagel, Blueberry Bagel, Everything Bagel, Sesame Bagel, Plain Sandwich Bagel, Park Avenue Plain Mini Bagels, Park Avenue Cinnamon Raisin Mini Bagels, Park Avenue Blueberry Mini Bagels ,</td></tr>
<tr><td>Orion</td><td>Plain Par-Baked Hot Stuff Bagel, Cinnamon Raisin Par-Baked Hot Stuff Bagel</td></tr>
<tr><td>Osem*</td><td>All products</td></tr>
<tr><td>Ostreicher’s</td><td>Hamentashen (only when labled as Pareve and Pas Yisroel)</td></tr>
<tr><td>Pita Express (FSE)</td><td>Pita bread (also yoshon)</td></tr>
<tr><td> Pituyim Cafe* (FSE)</td><td>All items</td></tr>
<tr><td>Quality Food Industries*</td><td>Croutons</td></tr>
<tr><td>Raft Foods*</td><td>Croutons</td></tr>
<tr><td> Red Heifer Restaurant* (FSE)</td><td>All baked products</td></tr>
<tr><td>Reisman Bros. Bakery</td><td>Assorted cakes, cookies, rugalach</td></tr>
<tr><td> Renaissance Hotel Jerusalem * (FSE)</td><td>All products</td></tr>
<tr><td>Rokeach</td><td>Hamentashen (only when labled as Pareve and Pas Yisroel), snackers crackers, cookies, soup nuts</td></tr>
<tr><td>Roma</td><td>Bread, rolls, buns</td></tr>
<tr><td>Rottella’s </td><td>Bread, rolls, buns</td></tr>
<tr><td>Royal Bakery House</td><td>All breads</td></tr>
<tr><td>Royal Dansk</td><td>Low cholesterol cookies (when indicated on package) [Available only in Israel]</td></tr>
<tr><td>Sabba*</td><td>Biscuits</td></tr>
<tr><td>Savion</td><td>Croutons</td></tr>
<tr><td>Shapiro’s</td><td>All products (when Pas Yisroel is written on the label)</td></tr>
<tr><td>Shop'n Save</td><td>Bakery Style Plain bagel 12/5/3/ Oz., Bakery Style Cinnamon Raisin bagel 12/5/3 Oz., Bakery Style Blueberry Bagel 12/5/3 Oz., Bakery Style Honey Wheat Bagels 12/5/3 oz. Cinnamon Raisin Bagels, Onion Bagel, Egg Bagels, Plain Bagels, Blueberry Bagels</td></tr>
<tr><td>Shoprite</td><td>Challahs and assorted breads (only when labeled Pareve and Pas Yisroel)</td></tr>
<tr><td>Simply Bread</td><td>Challah (when stated on the label)</td></tr>
<tr><td>Smilowitz</td><td>Exclusively pas yisroel rolls, cookies, cakes, breads</td></tr>
<tr><td>Smunchies</td><td>All baked goods</td></tr>
<tr><td>Spring Valley-Milmar</td><td>Mini pizza bagels (cholov yisroel), food service</td></tr>
<tr><td>Sruli's</td><td>All products (when Pas Yisroel is written on the label)</td></tr>
<tr><td>Super 13</td><td>All products (when Pas Yisroel is written on the label)</td></tr>
<tr><td>Tavor*</td><td>Assorted cookies and cakes</td></tr>
<tr><td>Tel Aviv Kosher Bakery (Chicago) (FSE)</td><td>Breads & cakes (yoshon)</td></tr>
<tr><td>The Fillo Factory</td><td>Baklava and pastry shells/cups (when marked pas yisroel)</td></tr>
<tr><td>The Old City Café (Upscale Foods)</td><td>Pizza (cholov yisroel, yoshon); Burrito [cholov yisroel (where applicable), yoshon]; Macaroni and Cheese (cholov yisroel); Apple Strudel (yoshon)</td></tr>
<tr><td>Tierra Sur at Herzog Wine Cellars (FSE)</td><td>All baked items</td></tr>
<tr><td>Tova-Sovata </td><td>Exclusively pas yisroel rolls, cookies, cakes, breads</td></tr>
<tr><td>Village Crown Caterers (FSE)</td><td>All baked items</td></tr>
<tr><td>Velka Café* (FSE)</td><td>All baked items</td></tr>
<tr><td>V.I.P.</td><td>Bread crumbs</td></tr>
<tr><td>Wegman’s </td><td>Tortillas (when Pas Yisroel is written on the label)</td></tr>
<tr><td>Wein's</td><td>All products (when Pas Yisroel is written on the label)</td></tr>
<tr><td>Weiss Kosher Cuisine (FSE)</td><td>All baked items</td></tr>
<tr><td> Wholly Wholesome </td><td>Pocket breads (when Pas Yisroel is written on the label)</td></tr>
<tr><td>Yarden*</td><td>Assorted cookies</td></tr>
<tr><td>Yoni-Neptune Food Products*</td><td>Schnitzel coatings</td></tr>
<tr><td>Zaatar </td><td>Herb Pizza</td></tr>
</table>"
     author="Rabbi Yonatan Kaganoff"

     title="Kashering for Passover"
     description="<p>One of the many preparations one must make for Pesach is <i>kashering</i>, a process to prepare <i>chametz </i>vessels for Pesach use. (Although most people only kasher their utensils in preparation for Pesach, the following directions apply to <i>kashering </i>utensils all year-round as well.) As with all areas of <i>halachah</i>, those who are unsure of how to apply the rules of <i>kashering </i>to their situation should consult their local Orthodox Rabbi. </p>

	<p><b>General rules</b></p>

	<p>There are two steps in kashering:
	1. Cleaning—removing all tangible traces of chametz, and 
	2. Purging—using heat to remove all absorbed chametz flavor.</p>

	<p><b>Cleaning</b></p>

	<p>All chametz utensils that will be used for Pesach must first be thoroughly cleaned. </p>

	<p>This involves the removal of all food, rust, dirt, calcium deposits and anything else that protrudes; it does not include the removal of discolorations. Items which have narrow cracks, crevices, deep scratches or other areas that cannot easily be cleaned, cannot be kashered for Pesach. Therefore, the following, for example, cannot be kashered:
	• Colanders
	• Decanters or baby bottles (due to their narrow necks)
	• Filters/screens over drains in sinks
	• Graters
	• Knives (or other utensils) where food or dirt can get trapped between the blade and handle
	• Slotted spoons
	• Sponges
	• Toothbrushes</p>

	<p>Additionally, the common custom is to cover tables, counters, refrigerator shelves and other areas where one might not have been able to clean away every trace of chametz.</p>

	<p><b>Purging</b></p>

	<p>In addition to cleaning, most items require some form of hot purging in order to remove the flavor that has been absorbed. As a rule, any utensil that came in contact with hot food, was washed with hot water or was used to store liquids, requires hot purging. A comprehensive analysis regarding when hot purging is required and how one determines which form of purging is effective is beyond the scope of this article. Rather we will describe the standard method of purging flavor from the most common items.</p>

	<p>Utensils made from the following materials cannot be kashered:
	• Ceramic—all types—including brick, china, coffee mugs and enamel.
	• Glass—all forms—including Corning Ware, Corelle, fiberglass, porcelain enamel (for example, porcelain sinks and enamelized pots), Pyrex or Thermoses.
	• Plastic—Rabbinical authorities disagree as to whether it is possible to kasher plastic and other synthetic materials (including Teflon, rubber, Formica). You should consult your local Rabbi. If a synthetic material is a minority component of a substance (like Silestone), many rabbis believe that one may kasher it, even if one does not normally kasher artificial materials for a number of reasons.</p>

	<p>As a rule, materials such as fabric, metal, wood, rubber and stone (for example, granite and marble) can be kashered.</p>

	<p><b>Specific Items</b></p>

	<p>All methods of kashering noted in this section presuppose that the equipment was thoroughly cleaned, as described above.</p>

	<p><b>Silverware, Pots and Other Small Items</b><br />
Small items are kashered with <i>hagalah</i>, which involves:
	1. Not using the utensil for anything, including non-chametz, for twenty-four hours. This also applies to the (non-Pesach) pot in which the hagalah water will be boiled.
	2. Submerging the utensil in boiling water that is over the fire. The water must be at a rolling boil before the utensil to be kashered is put into it, and the water must touch every surface of the utensil. Therefore, each item should be kashered individually, and the water should be allowed to return to a boil before the next item is placed into the pot. Large utensils may be submerged in the water one part at a time.
	3. Removing the utensil from the water and rinsing it in cold water.</p>

	<p><b>Ovens</b></p>

	<p>Kashering a Self-Cleaning Oven:
	1. Remove any visible pieces of food (or other items) from the oven;
	2. Go through one complete self cleaning cycle with the racks in place. </p>

	<p>Kashering a Non-Self-Cleaning Oven:
	1. Clean walls, floor, door, ceiling and racks thoroughly with an abrasive cleaner (for example, Easy-Off ) to remove tangible chametz. Pay special attention to the temperature gauge, the window in the door and the edges of the oven chamber. Black discolorations that are flush with the metal do not have to be removed.
	2. Once the oven is clean, it is preferable that it remain unused for twenty- four hours.
	3. Place the racks back into the oven, and turn the oven to broil for one and-a-half hours.
	4. Pesach food or pans may be placed directly on the door or racks once the oven has been kashered.</p>

	<p>	If the oven has a separate broiler chamber, it should be kashered in the same manner as the oven chamber. </p>

	<p>	A broiler pan that comes in direct contact with food cannot be kashered.</p>

	<p>Note: The method of kashering described above is based on the ruling of Rav Aharon Kotler zt’l. However, Rav Moshe ruled that the oven must either be kashered with a blowtorch, or that an insert should be placed into the oven for the duration of Pesach. Consult your own Rabbi for guidance.</p>

	<p><b>Stovetops</b></p>

	<p>The grates of a gas stovetop should be kashered in the oven chamber in the same manner described above. For an electric stovetop, just clean the coils and turn on high for ten minutes. If you have a glass-topped stovetop, you should consult your Rabbi for directions on if/how it can be used for Pesach.<br />
For a gas or electric stove, it is preferable to replace the drip pans that are under the burners; if this isn’t possible, the area should be covered with aluminum foil. The work area between the burners should be cleaned and covered with aluminum foil. The knobs and handles of the oven and stovetop should be wiped clean.</p>

	<p><b>Sinks</b></p>

	<p>Kashering a Stainless Steel Sink:
	1. If the filter covering the drain has very fine holes, remove the filter and put it away for Pesach with the chametz dishes. If the holes are larger, the filter may be kashered with the sink.
	2. Clean the sink, faucet and knobs, and don’t use the sink for anything other than cold water for twenty-four hours.
	3. Boil water up in one or more large pots (clean pots that have not been used for twenty-four hours). The pots may be chametz pots.
	4. Dry the sink, then pour the boiling <br />
water over every spot on the walls and floor of the sink and on the faucet. One may kasher part of the sink and then boil more water for the rest of the sink. Extreme care should be taken during this type of kashering to ensure that none of the boiling water splashes onto the person doing the kashering or others who are nearby.
	5. Rinse the sink and faucet with cold water.
	6. Put a new filter over the drain. One should also purchase new sponges and a fresh bottle of dishwashing liquid.</p>

	<p>Kashering a Porcelain Sink:<br />
Since a porcelain sink cannot be kashered, one should kasher the faucet and knobs as outlined above and, for the duration of Pesach, place a basin (or insert) into the sink. All dishes, silverware, etc., should be washed in the basin, and wash-water can be disposed of through the sink’s drain. One should be careful not to allow the sink to fill with hot water while the basin is in the sink.</p>

	<p><b>Microwave Oven</b></p>

	<p>Wait twenty four hours since using the microwave and make sure that the microwave is clean. One should then heat water in the microwave for twenty minutes and then also pour boiling water over the bottom of the microwave oven. If one cannot pour boiling water over the bottom of the microwave oven, then after heating water for twenty minutes one should move the container to another spot and repeat the heating procedure again. The glass plate should be either covered or replaced for Passover.</p>

	<p><b>Dishwashers</b></p>

	<p>To kasher a dishwasher, one should wait twenty four hours, make sure that the dishwasher is clean, and then run two cycles. If the dishwasher is plastic, there is a debate as to whether one may kasher it, and an Orthodox rabbi should be consulted.</p>

	<p>Ceramic dishwashers cannot be used for an entire year before they are <i>kashered </i>them.  Therefore, we cannot recommend a way of <i>kashering</i> a ceramic dishwasher for Passover.</p>

	<p><b>Refrigerators, Freezers, Food Shelves and Pantries</b></p>

	<p>These areas should be thoroughly cleaned—paying special attention to the edges where crumbs may get trapped—and the shelves lined with paper or plastic. The refrigerator and freezer will operate more efficiently if one pokes a few holes in the lining.</p>

	<p><b>Tablecloths, Kitchen Gloves, Aprons and Other Items Made of Fabric</b></p>

	<p>Any item made of fabric can be kashered by washing it in a washing machine set on ‘hot’ and then checking to make sure that no pieces of food remain attached to it. Vinyl and plastic-lined tablecloths cannot be kashered.</p>

	<p><i>Chag kasher vesame’ach</i>! May you have a kosher and an enjoyable Pesach!</p>"
     author=""

     title="Essential Information for Observing the Holiday"
     description="<p>No other ceremony or ritual of the Jewish year is as beloved or is observed by so many as the Passover Seder. Yet celebrating Passover properly requires close familiarity with all the laws governing Passover foods, ownership of chametz, preparing the home, and so on.</p>

	<p>In this website, we have provided much of the basic information you will need. However, if you are unsure about any aspect at all of how to observe Passover, or how to make sure your home fully conforms to the Passover requirements, you should not hesitate to ask an Orthodox Rabbi for his guidance.</p>"
     author=""

     title="The OU symbol: A Mark of Trust"
     description="<p>With an array of religious, youth, social action, educational, public policy and community development services, programs and activities, the Orthodox Union is among the largest Jewish organizations in the world. Its kosher supervision label, the OU, is the world’s most recognized kosher symbol.</p>

	<p>Over 60% of kosher supervised foods in the <span class="caps">USA</span> carry the OU on their labels. That translates to more than 275,000 products from over 2,400 manufacturers, produced in nearly 6,000 plants in 77 countries. Respected and trusted the world over, OU Kashrut makes it easy to shop for kosher products and to keep kosher at home and away.</p>

	<p>The OU symbol is a registered trademark in the U.S., Israel, Canada, and the European Union. It may only be used with written authorization of the Orthodox Union Kosher Division. This site includes a list of OU certified kosher products for use for Passover, 2005.</p>

	<p>Products appearing in this website are certified as kosher only when bearing the emblem on the label. It is recommended that consumers check the ingredient panel of products with no dairy designation to insure that the pareve status is accurate.</p>

	<p>Consumers should look for the P or Kosher for Passover symbols on all products. There are, however, some OU products which do not require special Passover supervision. These are so noted in the Pesach Online Database.  Kosher for Passover stickers are generally not acceptable.</p>

	<p>This website does not deal with medicines or cosmetics. Personal products such as these also fall under the Passover laws and you should ask an Orthodox Rabbi which products may be permissible to be used, and which must be disposed of or sold.</p>

	<p>We encourage you to ask your local grocer or supermarket manager to stock those OU endorsed products that are not readily available in your area.</p>

	<p>Kosher updates appear regularly on our website, in our weekly Shabbat Shalom e-mail, and in Jewish Action, our quarterly family magazine.</p>"
     author=""

     title="Kosher Alerts Introth"
     description=""
     author=""

     title="Community Service"
     description=""
     author=""

     title="Dynamic Health Liquid Joint Elixir"
     description=""
     author=""
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    dc:title="Tate&apos;s Bake Shop"
    dc:identifier="http://oukosher.org/index.php/kosher/displayalerts/1378696/" 
    dc:subject="Alert"
    dc:description="Oatmeal Raisin Cookies 7 oz. UPC #1029100125
"
    dc:creator="glicher"
    dc:date="2009-11-17 09:29:00 PM GMT" />
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-->
     title="TARGID Tarim ve Gida Urunleri Sanayi ve Ticaret Ltd. Sti"
     description=""
     author=""
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    rdf:about="http://oukosher.org/index.php/consumer/featured_companies/1378695/"
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    dc:title="TARGID Tarim ve Gida Urunleri Sanayi ve Ticaret Ltd. Sti"
    dc:identifier="http://oukosher.org/index.php/consumer/featured_companies/1378695/" 
    dc:subject=""
    dc:description="http://www.targid.com/"
    dc:creator="Leah Cooper"
    dc:date="2009-11-16 06:50:00 PM GMT" />
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-->
     title="Perfect Renaissance  Ltd."
     description=""
     author=""
<!--
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    dc:title="Perfect Renaissance  Ltd."
    dc:identifier="http://oukosher.org/index.php/consumer/featured_companies/1378694/" 
    dc:subject="Alcoholic Beverages"
    dc:description="http://www.vodka&#45;perfect.com/"
    dc:creator="Leah Cooper"
    dc:date="2009-11-16 06:41:00 PM GMT" />
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-->
     title="INDO SPANISH TASTY FOODS PVT.LTD.,"
     description=""
     author=""
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    rdf:about="http://oukosher.org/index.php/consumer/featured_companies/1378693/"
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    dc:title="INDO SPANISH TASTY FOODS PVT.LTD.,"
    dc:identifier="http://oukosher.org/index.php/consumer/featured_companies/1378693/" 
    dc:subject="Pickled Products &amp;amp; Sauerkraut"
    dc:description="http://www.gruporafaelgonzalez.com/"
    dc:creator="Leah Cooper"
    dc:date="2009-11-16 06:31:00 PM GMT" />
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-->
     title="Dairy Industry Training Webinar"
     description="<p>On Friday October 16th the OU presented the first of a two-part webinar (Internet seminar) on dairy hashgacha.  The second session took place one week later on Friday, October 23. Rabbi Yaakov Mendelson, Senior Dairy RC, moderated the sessions and presented e-mail questions sent in advance and on-the-spot by <span class="caps">RFR</span>s; Rabbi Avrohom Gordimer and Rabbi Avrohom Juravel responded verbally and live to the questions.</p>

	<p><span class="caps">RFR</span>s were encouraged to e-mail questions about any and all topics relating to dairy kashrus supervision and policy to <a href="mailto:dairytraining@ou.org">dairytraining@ou.org</a>. </p>

	<p><span class="caps">RFR</span>s were sent a detailed dairy kashrus information packet for use during and after the webinar. </p>

	<p>There was very positive feedback from Senior Management and <span class="caps">RFR</span>s on the success of this webinar in terms of ongoing <span class="caps">RFR</span> education and training. We look forward to more such excellent webinars in other industries as well. </p>

	<p>The topics that were covered in the webinar were <br />
1.	Fluid milk<br />
2.	Powdered milk<br />
3.	Fresh cream<br />
4.	Whey cream<br />
5.	Butter<br />
6.	Hard cheese<br />
7.	Soft cheese<br />
8.	Whey<br />
9.	Sour cream<br />
10.	Yogurt<br />
11.	Ice cream</p>

	<p>In the following RFR’s were given guidance concerning each topic as to what Kashrus issues they should be aware of as they do their inspections.  </p>

	<p>Webinar Dairy Issues<br />
By Rabbi Avrohom Juravel and Rabbi Avrohom Gordimer</p>

	<p>Fluid milk.<br />
When going to a fluid milk plant, it is important to ascertain what else is processed there.  While fluid milk is intrinsically kosher, it goes through various processes that could have kashrus problems.  These include, but are not limited to: separators, pasteurizers, and storage tanks.  Chocolate milk, egg nog, and even chicken soup have been found to be processed on the same equipment as fluid milk.  Due diligence is not only a virtue, it is a requirement. Note: In ultra-high pasteurization (<span class="caps">UHT</span>) dairies, which make long shelf-life product in boxes or pouches, the likelihood of shared equipment issues is very great.   </p>

	<p>Powdered milk.<br />
This product starts off as fluid milk, goes through a separator where the cream (fatty part of milk) is removed. From there it goes through a series of evaporators, mixing/holding tanks, and from there to a spray dryer.  It is imperative to keep track what the equipment is used for.  It can easily be used to dry other materials besides milk, which may not be kosher.</p>

	<p>Fresh cream<br />
Fresh cream (also called “sweet cream”) is taken from the milk by putting the whole milk into a separator, which is really a centrifuge.  Cream is lighter than milk, so it floats to the top when put through a centrifuge.  The optimum temperature for separating the milk from the cream is about 140F.  Therefore, the milk is put through a heat exchanger before it gets separated.  An <span class="caps">RFR</span> must have a thorough knowledge of the workings of the plant and keep track of what else is going through the heat exchanger that heats the cream. He must also keep track of where and into which tanks the fresh cream is going, and ascertain that the tanks are not used for anything non-kosher.</p>

	<p>Whey cream<br />
Whey is a by-product of cheese making.  There are plants where both the cheese and the whey are non-kosher.  Just like milk has a cream content, whey also has a cream content. (As with milk, whey’s cream is its fat component.) By putting whey through a separator just like milk, you will end up with whey cream.  Most factories keep the whey cream and the fresh cream separate.  These are two very different commodities with very different values.  However, in a plant where the whey is not kosher, one must keep track of where the whey cream is separated, stored, heated, etc. to make sure the kashrus of the fresh cream is not compromised.  For this very reason, we do not accept fresh cream from any plant that also deals or produces whey cream, unless it is properly kosher-certified.</p>

	<p>Butter<br />
Butter is made by taking cream and churning it.  The churning process smashes the fat molecule and inverts it, thus yielding a very smooth, uniform, and almost solid product.  The water that does not go along with the butter is called classic buttermilk (not to be confused with cultured buttermilk).  Butter can be made both from fresh cream and from whey cream (See Chasam Sofer Yoreh Deah s. 79).  Even <span class="caps">USDA</span> grade AA butter can contain significant amounts of whey cream.  The certification program at a butter plant revolves around checking the cream sources.  The cream will be coming in bulk by tanker truck.  Each load has paperwork as to where it was picked up and produced.  The <span class="caps">RFR</span> must meticulously check <span class="caps">ALL</span> the cream deliveries.  He must also check what other ingredients they add to the butter against the schedule A.</p>

	<p>Hard cheese<br />
This product is made by starting with milk (whole, skim, powdered, or combinations of the above), adding cream and/or skim milk when called for.  All these are put into a cheese vat, cultures are added, and when the pH changes, rennet is added.  The vat is left alone for anywhere from 20 minutes to 3 hours, the cheese is cut, and the whey is drained out.  The OU is machmir like the Poskim who say that the cultures and the rennet must be put into the vat by a <span class="caps">YID</span>.  After the whey is drained out, the cheese is pumped into molds and sometimes it goes into brine.  For kosher cheese productions, the brine must be fresh brine, not having been used previously for any non-kosher cheese, and the brine tank must be new and kosher-dedicated or kashered or lined in accordance with OU policy .</p>

	<p>Soft cheese<br />
Milk, non-fat dry milk (“NFDM”), whey and cream are put into a vat.  Various acid cultures, possibly other acids (such as vinegar) and stabilizers are put in, and in these temperature-controlled vats the mixture is allowed to separate.  The whey is drained off, and we are left with soft cheese.  The cultures and the temperatures will determine what type of cheese it will become.  Since there is no rennet, what is making the cheese here is the acid.  Therefore this is known as acid- set cheese.  The whey, which is a by-product of this cheese production, is always going to be an acid whey.  The <span class="caps">RFR</span> must check the schedule A very carefully to see that the cultures match schedule A. He must also be aware that since acid set cheese is very often made at high temperatures, the equipment used in this type of cheese making must be dedicated for kosher use or be kashered before a production.</p>

	<p>Whey<br />
Whenever there is cheese production (or casein production), there will be whey.  Whey is the uncoagulated part of the milk that is the by-product of cheese production.  When the whey is coming from hard cheese, the <span class="caps">RFR</span> must check that the temperature of the cheese vat does not reach or exceed 120 F.  If the temperature reaches or exceeds that, we have whey cooking with <span class="caps">GEVINAS</span> <span class="caps">AKUM</span>.  He must also see that all the rennet and cultures are kosher.  If they are using animal-derived rennet to set the cheese, then the whey is not acceptable to the OU.  Usually, the whey comes off the cheese vat after the cheese coagulates.  In some instances, the coagulated cheese is washed with hot water in order to get it to expel more whey.  This process is known as scalding the cheese.  The whey that comes out of this process is not considered kosher.</p>

	<p>Mozzarella cheese goes through an additional process called stretching.  This is accomplished by immersing the cheese in a very hot bath which will soften it, and then through a mixer/molder which stretches it.  The water from the hot bath (“cooker” in industrial terms) is generally between 150 F-175 F. Sometimes, this water is returned to the rest of the whey.  When this happens, not only is the whey non-kosher, but the whey cream which comes off the whey will also become non-kosher.  </p>

	<p>It cannot be emphasized enough that the <span class="caps">RFR</span> at a whey plant must be totally familiar with every part of the process, and evaluate whether there are any pieces of machinery (separator, pasteurizer, heat exchangers, evaporators, tanks, etc.) that can become kosher-contaminated along the way.  Please remember that we are certifying the whey which is the by-product of non-kosher cheese (<span class="caps">GEVINAS</span> <span class="caps">AKUM</span>).  Total segregation of kosher and non-kosher is imperative.</p>

	<p>Sour cream<br />
Cream, milk, cultures, stabilizers, and emulsifiers are standard ingredients in sour cream.  Cream, not like its closely-related cousin butter, is a liquid, not a solid.  In order to solidify cream, cultures are put in which will change the taste and have some effect on the texture.  This is still not enough to solidify it.  Starch, stabilizers, and emulsifiers will accomplish this task.  The problem we encounter is that a lot of sour cream stabilizers have non-kosher <span class="caps">GELATIN</span> in them.  This is especially relevant in light sour creams.  The less the cream content, the more the gelatin.  The stabilizer itself can have high amounts of gelatin, even though the final sour cream product has only a small amount.  We will not certify the product even with a minimal amount of gelatin in it.  </p>

	<p>The gelatin problem rears its ugly head when a plants adds gelatin or stabilizer that contains gelatin to a small amount of cream in a liquefier, creating a “pre-mix”  A liquefier is a very-high speed mixer which will mix and blend the gelatin into a  small amount of cream, and then send it to the big vat of sour cream mix.  This  is done with other stabilizers also, even the kosher ones.  Oftentimes, the liquefier is heated, rendering it non-kosher because of the large amount of gelatin in the pre-mix.  Although the total amount of gelatin in the final product is botel, in the liquefier it is not botul.  When the same liquefier is used for a kosher stabilizer, it can be rendered non-kosher because the liquefier was not kashered. Similarly, if the liquefier processed a pre-mix which contained gelatin that was not botel therein, and that pre-mix gets mixed into the rest of the product (which it surely does – that is the whole idea of a pre-mix), the rest of the product will become non-kosher, as we view the entire pre-mix as non-kosher (ChaNaN), and the pasteurization equipment will thus also need to be kashered. It is necessary to verify that a pre-mix which contains gelatin is not made, or that the entire line is kashered if such a pre-mix is made.     </p>

	<p>Again, unless the <span class="caps">RFR</span> understands the complete workings of the plant, he may check the formula of the non-kosher gelatin and decide it is always botul, and he will ignore the fact that the liquefier (and subsequently the pasteurizer) is <span class="caps">TRAIF</span>!</p>

	<p>Yogurt<br />
Yogurt starts with milk (fresh or <span class="caps">NFDM</span>) and cultures.  The milk is inoculated with the culture, it is kept in a thermostatically-controlled holding tank, and after many hours, the whole thing turns into yogurt.  After we have yogurt, flavors, sweeteners, starch, fruit fillings, and stabilizers are added.  The best way to keep the fruit in suspension is by adding a stabilizer called gelatin.  An <span class="caps">RFR</span> must carefully monitor the stabilizer systems they use and ascertain which products contain gelatin and which do not.  He should also be checking all the other ingredients (stabilizers, fruit preparations, flavors, cultures, etc.) and compare them to the labels of the finished products. The same exact issue of pre-mixes  with gelatin that was detailed in the case of sour cream applies equally to yogurt plants, where it is quite common. <span class="caps">RFR</span> beware!   </p>

	<p>Ice cream<br />
Cream (fresh cream or whey cream), milk powder, sweeteners, stabilizers, emulsifiers, and flavors make up ice cream.  When a product like ice cream freezes, small ice crystals form.  This is not what the customer wants to taste.  He wants the smooth mouthfeel of a creamy product.  We all know that oil and water do not mix very well.  In order to get the components of ice cream to mix, stabilizers and emulsifiers are used.  When the right ones are used in the right proportions, a smooth creamy product will be the result, even when frozen, and it will not form minute ice crystals in the product.  The <span class="caps">RFR</span> must be very vigilant in checking the stabilizer systems.</p>

	<p>Ice cream  comes in many flavors and varieties.  Some may be kosher, while some may not be kosher.  Rocky road is usually not kosher because of the non-kosher marshmallows it contains. Often, other ice cream varieties contain non-kosher marshmallows and are called by different names (e.g. Heavenly Hash, etc.). While the flavors are usually put into the ice cream mix after the ice cream is made, rework and remelt is an issue that must be very closely monitored. </p>

"
     author=""

     title="What Beracha does one recite on a granola bar?"
     description="<p>If one does not understand the process involved in creating a granola bar, one could study the ingredient panel a hundred times and still not be able to answer the above question. However, through our access to the companies that produce these bars we are privy to information that is important in resolving this issue. </p>

	<p>In the late nineteenth century “Granola” was a trademark for foods consisting of whole grains that were crumbled and baked until crispy. Today, granola bars are made from whole grain oats that are first cooked until softened and then rolled into flat flakes. They are then combined with sugars, oils and syrups and baked. The Mishna Berura (Orach Chaim 208:3) states that if grains are reduced and broken down in the cooking process, even if they were introduced whole, one should recite Mezonos. The granola bar grains appear to remain whole. The Shulchan Aruch (Orach Chaim 208:4) says that on whole toasted grains the proper Beracha is Borei Pri Hoadoma. In many granola bars the oats actually comprise less than fifty percent of the volume of the bar. The majority of the ingredients are those on which one would recite a Shehakol. Never the less, Rabbi Belsky and Rabbi Schachter have said that the proper Beracha Rishona to be recited when eating a granola bar is Borei Pri Haodoma. The oats (granola) are clearly considered the ikar, and all the other ingredients are considered tofel. We should therefore follow the regular rules of ikar vitofel and recite Hoadoma. Some poskim, however, consider the cooking process together with the subsequent baking to be a maiseh kideira. They posit that through all the cooking and baking, the grains must be partially broken down, and the proper beracha to be recited, as per the above mentioned Mishna Berura, would be Mezonos. Whether one recites Haodoma or Mezonos either way one would be yotzai bidieved. The disagreement is as to which beracha should be recited lichatchila. </p>

	<p>The Shulchan Aruch (Orach Chaim 208:4) quotes the opinion of the Rambam that the beracha achrona for toasted grains is Borei Nifashos. However, the Shulchan Aruch also brings that Tosfos was uncertain as to whether a special Beracha achrona, Al Haodoma V&#8217;al Pri Haodama, should be recited. Since  there is no mention of such a beracha  in the Gemara, Tosfos leaves the matter unresolved, and suggests that one who wishes to eat these foods should do so only in the context of a meal. This way it will be covered by Birchas Hamazon. If one already ate toasted whole grains, one has no choice but to say a Borei Nifashos. Ideally, one should not bring oneself into such a situation. Accordingly, if one wishes to eat a granola bar, one should first wash nitilas yadayim, eat a slice of bread, and then eat the granola bar. Don&#8217;t forget to bentch at the end. This sounds like a long way to have to go to enjoy a quick snack. Perhaps there is an easier solution. </p>

	<p>If one eats an amount equal to the volume of a zayis (an olive), toch kdai achilas pras (in the time it takes to eat 8 kezaisim) then one is required to say a beracha achrona. If one eats slower than this pace, then one does not recite a beracha achrona. What if one eats more than a kezayis of a granola bar bichdei achilas pras but eats less than a kezayis of oats. The Mishna Berura (Orach Chaim 210:1) says that in such a scenario the oats would combine with the other ingredients to obligate one in the berachah achrona of Borei Nifashos, and he would not be obligated in any other beracha achrona. </p>

	<p>Now all we must do is measure how many kezaysim of oats are in a granola bar, and make sure to eat less than a  kezayis of them in a kdei achilas pras. </p>

	<p>The amount of oats by weight in a Nature Valley granola bar is about 50%. The serving size is 2 bars, which is 42g. This means that one serving contains 21g of oats. However, grams are measures of weight and kezaysim are measures of volume. For halachic purposes we must convert from weight into volume. The bulk specific density of rolled oats is approximately .304 g/cc (.304 grams per cubic centimeter). Therefore, 21g of rolled oats take up the volume of 69 cc. However, bulk specific density includes all the air spaces trapped between the oats. For our purposes, we must exclude all those air pockets and measure the volume of just the oats. </p>

	<p>To measure the volume of just the oats, One can devise the following experiment. Fill a measuring cup with 2 oz. (1/4 cup) of oats and add 4 oz. (1/2 cup) water. The water and the oats together should fill 6/8 of a cup. However, the resulting mixture will fill only 5 oz. (5/8 cup). We see that the airspaces between the oats puff the oats to twice their true volume, so that 2 oz. of oats in reality only takes up 1 oz. of volume. Our 69 cc of oats in a serving size of 2 granola bars in reality only comprise 34.5 cc of true volume. Thus one granola bar would contain 17.25 cc of oats.   </p>

	<p>There is a dispute amongst the Rishonim as to how to measure the size of a kezayis. It is either half a kibaya or one third. Rabbi Belsky and Rabbi Schachter both agreed that in this situation we could be lenient and accept the larger size kezayis for evaluating our granola bar. According to Rav Chaim Naeh this larger kezayis equals 27 cc. Converting back into granola bar units at 17.25 cc of oats per bar, this is slightly more than 1 ½ Nature Valley granola bars. Based on the above as long as one consumes less than 1 ½ granola bars every kdei achilas pras, one has avoided the safek of Tosfos.</p>

	<p>How long is kdei achilas pras? Rabbi Schachter explained that each food is evaluated according to the normal length of time it takes to eat 8 kezaysim of that product. Rabbi Schachter approximated that it would take an average person about 2 minutes to consume 8 kezaysim of granola bar. Rav Belsky was uncertain but said it would certainly be less than 5 minutes.</p>

	<p>In conclusion, if a person consumed 2 granola bars in less than 2 minutes, he has no choice but to recite a Borei Nifashos. Ideally though, one should either plan to eat less than 1 ½ Nature Valley granola bars every 2-5 minutes and then recite a Borei Nifashos, or plan on eating lots of bread.  </p>"
     author="Rabbi Eli Gersten"

     title="Monkey Bars"
     description=""
     author=""
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    dc:subject="Cereals &amp;amp; Grains"
    dc:description="http://www.monkey&#45;brains.com/"
    dc:creator="Leah Cooper"
    dc:date="2009-11-13 04:22:00 PM GMT" />
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     title="ASK OU Outreach Program in Passaic-Clifton Draws Rave Reviews"
     description="<p>The Harry H. Beren <span class="caps">ASKOU</span> <span class="caps">OUTREACH</span> post-Shabbat visit to the Passaic-Clifton community on November 7 drew many participants to the first “Understand Kashrut as You’ve Never Understood it Before!” program. Rabbi Yosef Grossman, OU Director of Kosher Education, declared “Fantastic! Excellent! These were just some of the words of feedback we received from the participants in the first series of <span class="caps">ASKOU</span> <span class="caps">OUTREACH</span> Kashrut shiurim in the Passaic – Clifton community.” </p>

	<p>One of the participants wrote to Rabbi Grossman, saying, “I must compliment your recent <span class="caps">ASKOU</span> event in Passaic. Even though I have learned in a yeshiva, I never became learned in kashrus. I have always felt that the kosher consumer is looked at as ‘naïve’ by the vendors who supply the kosher foods. And correctly so. These informative and interesting lectures can do so much to improving the standard of kashrus. Just being informed makes such a difference.”</p>

	<p>Participants enjoyed the “show and tell” by Rabbi Moshe Perlmutter, in his Industrial and Foodservice Kashering Equipment presentation. They were fascinated by Rabbi Dov Schreier’s talk on Eating Out—What Could be the Problem—Restaurants, Caterers and the Shabbos Kiddush.</p>

	<p>The OU returns to Passaic-Clifton on November 14 and 21 to continue the program.  </p>"
     author=""

     title="OU Honors Schreiber Foods Inc. &amp; It&#8217;s President &amp; CEO Michael J. Haddad At Annual Dinner"
     description="<p>Schreiber Foods Inc. and its President and <span class="caps">CEO</span> Michael J. Haddad will be honored at the Orthodox Union’s 111th Annual Dinner &#38; Awards Presentation, with the National Kashrut Leadership Award, Sunday evening, December 6 at the Hudson Theater and Millennium Broadway Hotel in New York. </p>

	<p>“Schreiber Foods Inc., which has dedicated itself to maintaining an excellent OU Kosher program, is eminently deserving of this honor,” declared OU Kosher <span class="caps">CEO</span> Rabbi Menachem Genack.  “Ours has been a long and close partnership. The company has earned an outstanding reputation within the industry, and with this award the OU acknowledges Schreiber’s ongoing commitment to quality and innovation. We are proud to salute Schreiber for its accomplishments.” <br />
Schreiber, with headquarters in Green Bay, WI, is a privately held dairy company with sales in excess of $4 billion. Its products –which include process, natural, cream and specialty cheese and yogurt—are sold primarily through customer brand distribution programs. Schreiber has sales, processing and distribution facilities in the United States, Brazil, China, India, Germany and Mexico. </p>

	<p>Michael J. Haddad’s tenure at Schreiber, which began in 1995, has brought increased recognition to the company as the supplier of choice in the foodservice sector while also driving the development of leaders within the company. He has won many Schreiber awards for his performance and leadership. After his first year with Schreiber, he was named Schreiber Foods Sales’ Rookie of the Year. He won the President’s Award for Excellence in Leadership in 2001 and a President’s Award for Excellence in Quality Improvement in 2003. </p>

	<p>In 2006, Mr. Haddad was named President and <span class="caps">COO</span> and elected to the Schreiber Board of Directors. In January 2009, he assumed his current position as President, <span class="caps">CEO</span>, and a member of the Board of Directors. </p>

	<p>In the community, Mr. Haddad is on the Board of Directors of the Make-A-Wish Foundation-Wisconsin Chapter. His involvement with Make-A-Wish began in 2000 as a Wish Grantor. He is also part of Crunch Time, a local band, which donates entertainment for fundraising activities. </p>

	<p>For more information, visit <a href="http://www.ou.org/awardsdinner">http://www.ou.org/awardsdinner</a>, call 212-613-8350, or contact Elaine Grossman at <a href="mailto:grossmane@ou.org">grossmane@ou.org</a>.</p>"
     author=""

     title="Pas Yisroel"
     description=""
     author=""
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    dc:title="Pas Yisroel"
    dc:identifier="http://oukosher.org/index.php/learn/article/1378670/" 
    dc:subject="Laws of Kosher"
    dc:description="What baked products are exempt from the rules of Pas Yisroel?"
    dc:creator="yk"
    dc:date="2009-11-10 02:34:00 PM GMT" />
</rdf:RDF>
-->
     title="Bishul Yisroel"
     description=""
     author=""
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    dc:title="Bishul Yisroel"
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    dc:subject="Laws of Kosher"
    dc:description="What foods are subject to concern about Bishul Akum and must be cooked by a Jew?"
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     title="Romeo &amp; Juliet Chocolate"
     description=""
     author=""
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    dc:subject="Alert"
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     title="Lo basi Ella L&#8217;orer; Bishul Akum"
     description="<p>Questions of bishul akum surface all the time, and it is important when reviewing products and ingredients to be mindful of the issues of bishul akum. The following are some recent issues that have been discussed in the office relating to bishul akum.</p>

	<p>There are several leniencies mentioned in the Gemara (Avoda Zara 38a) relating to bishul akum: <br />
1.	Cooked by a Yisroel to מאכל בן דרוסאי or cooked by a non-Jew to less than מאכל בן דרוסאי<br />
2.	A food which is אינו עולה על שולחן מלכים  <br />
3.	A food which is נאכל כמו שהוא חי</p>

	<p>Common examples of foods that must be bishul yisroel include Potatoes, Sweet potatoes, Squash, Pumpkin, Eggplant, Portobello mushrooms, Pasta, Rice, Eggs, Fish and Meat.</p>

	<p>מאכל בן דרוסאי <br />
It is important to note that although an ingredient may be certified kosher, it may still pose a future bishul akum concern. Foods cooked less than מאכל בן דרוסאי (1/3 cooked) are not yet considered edible, and do not become bishul akum. If the ingredient is cooked further then the item can still become bishul akum. Therefore, when accepting an ingredient, it is important to find out whether the item is considered cooked and was made bishul Yisroel, or whether it is still considered raw and bishul akum was not yet dealt with. As an example, when accepting blanched potatoes (squash/pumpkin/sweet potatoes…) one must find out whether the potatoes are considered raw or cooked. If they are considered cooked, find out how they dealt with bishul akum. This is especially important when dealing with other hashgachos that may have different standards for bishul akum. </p>

	<p>אינו עולה על שולחן מלכים <br />
The Rambam (Machalas Assuros 17:15) explains that since the laws of bishul akum were instituted as a safeguard against intermarriage, Chazal only forbade those foods that would be served at an invitational event (banquet), since these are the types of meals that lead towards intermarriage. Therefore, the Rambam concludes that תורמוסין (lupine beans) are not an issue of bishul akum since they are not עולה על שולחן מלכים. Rav Belsky has said that he believes this still to be true for beans in general. Although one may find beans added to a variety of fancy dishes, in general beans by themselves lack the חשיבות to be עולה על שולחן מלכים. </p>

	<p>Chickpeas – We do not consider chickpeas in America to be עולה על שולחן מלכים, however in Middle Eastern countries chickpeas and chumus should be bishul Yisroel.</p>

	<p>Chestnut- Should be bishul Yisroel</p>

	<p>Imitation foods &#8211; Seitan is wheat gluten that is formed into dough, and then boiled until it reaches a consistency similar to that of meat. It is flavored and served as a meat substitute and it can be made into very fancy looking dishes. If the king would be a vegetarian, this is what he’d eat. Is Seitan considered to be עולה על שולחן מלכים?<br />
Rabbi Belsky said that generally speaking, foods that are imitations are not chashuv and cannot be considered עולה על שולחן מלכים.  Although these foods may be healthier, they are still not as tasty as the originals that they are trying to imitate. They are only served for health or monetary considerations. Ain anyus b’makom ashirus. Since imitation foods are inherently not chashuv, they are not an issue of bishul akum. </p>

	<p>נאכל כמו שהוא חי<br />
Rav Belsky explains that an item which is good to eat raw, even if it is the derech to be cooked, is not subject to bishul akum. Therefore cooked corn need not be bishul Yisroel, since raw corn is also very tasty.<br />
Mishna Berurah (203:11) says that an item which is not eaten raw by itself, but is commonly eaten raw together with another food is also considered נאכל כמו שהוא חי. Therefore, although raw ginger is not eaten plain, since it is eaten with sugar it is exempt from bishul akum. Similarly, cranberries although not eaten raw by themselves, since they are eaten together with sugar in the form of “craisins”, are exempt from bishul akum. </p>

	<p>When there is an issue of bishul akum the Mashgiach must light the boiler. There must be a system for knowing that the boiler will not cool down to below 180 F and be turned back on by a non-Jew. </p>

	<p>In summary:<br />
•	Once must keep in mind which foods are subject to bishul akum<br />
•	One must verify whether a bishul akum sensitive ingredient was already cooked by a Yisrael to מאכל בן דרוסאי or whether it is still subject to bishul akum<br />
•	Beans, and imitation foods are not subject to bishul akum <br />
•	Foods which are tasty raw even though they are usually cooked are not subject  to bishul akum<br />
•	Foods which are eaten raw together with other ingredients are not subject to bishul akum</p>"
     author="Rabbi Eli Gersten"

     title="7-Eleven Hot Chocolate and French Vanilla Cappuccino"
     description=""
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     title="Haynes Lubricants"
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     title="CAFÉ TOSTADO DE EXPORTACION, S.A. de C.V."
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    dc:title="CAFÉ TOSTADO DE EXPORTACION, S.A. de C.V."
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    dc:subject="Coffees &amp;amp; Teas"
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     title="Agricultural Union of Korinthia"
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     title="Sacramento Valley Walnut Growers, LLC."
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     title="What&#8217;s This!!!Spice Company"
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    dc:subject="Candy and Chocolate"
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     title="Ring Pop"
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    dc:subject="Candy Products"
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    dc:creator="Leah Cooper"
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     title="True Colors"
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     title="Ningbo Home-Link Plastic Product Mfg Co.,Ltd."
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     title="Taiku Restaurant"
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     title="Damascus Bakeries"
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     title="Changsha Glorysea Biochemicals co.ltd"
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     title="Butternut Mountain Farm"
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     title="Rancho Grande Queso Fresco Whole Milk Cheese 10 oz. UPC #4274312418"
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    dc:title="Rancho Grande Queso Fresco Whole Milk Cheese 10 oz. UPC #4274312418"
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    dc:subject="Alert"
    dc:description="Whole Milk Cheese 10 oz. UPC #4274312418"
    dc:creator="glicher"
    dc:date="2009-10-29 08:16:00 PM GMT" />
</rdf:RDF>
-->
     title="Circa Downtown"
     description=""
     author=""

     title="ASKOU Outreach Program to Visit Passaic-Clifton Community for Series of Kosher Lectures"
     description="<p>Given the enormous success of the Harry H. Beren <span class="caps">ASKOU</span> <span class="caps">OUTREACH</span> program and its visits to yeshivot, kollelim and semicha programs, <span class="caps">ASKOU</span> Outreach is now expanding to major Jewish communities with its first post-Shabbat visits to the Passaic-Clifton community.  According to Rabbi Yosef Grossman, OU Director of Kosher Education, the motto of the program is “Understand Kashrut as You’ve Never Understood it Before!”</p>

	<p>Rabbi Grossman explained, “Before visiting Lakewood and Monsey, we solely concentrated on yeshivot, kollelim and semicha programs, such as Yeshiva Torah Vodaath, <span class="caps">MTJ</span>, Yeshiva University, Ohr HaChaim, Lander College for Men’s Kollel, etc. In Lakewood and Monsey, we discovered that our shiurim also attracted members of the general community, in addition to the local yeshivot such as <span class="caps">BMG</span> in Lakewood and Ohr Somayach in Monsey. As a result, we are now broadening our target service group to communities as well. We have already received a very warm welcome in the Passaic – Clifton community through our contacts with the local rabbis and lay leaders.”</p>

	<p>The schedule is as follows:</p>

	<p>Motzoei Shabbat Parshat Vayeira, November 7 at Congregation Ahavas Israel: 181 Van Houten Avenue<br />
. 
            8:00 – 9:15 PM – Industrial and Foodservice Kashering and their Equipment 
            Rabbi Moshe Perlmutter – OU Rabbinic Field Representative </p>

            9:15 – 10:00 PM – Eating Out – What Could be the Problem? Restaurants, Caterers and the Shabbat Kiddush
            Rabbi Dov Schreier – OU Rabbinic Coordinator, Foodservice. 
            Free “Eating Out – What Could be the Problem?” pamphlet will be distributed. 

            Motzoei Shabbat Pasrshat Chayei Sarah, November 14 at Beis Torah U’Tefillah: 218 Aycrigg Ave. 

            8-10:00 PM – Ask the OU Kosher (Passaic) Rabbis: A panel presentation followed by Q &#38; A 

	<p>Rabbinic Coordinator &#8211; Specialty/Topic</p>

	<p>Rabbi Yisroel Paretzky – Group Leader, Industrial Kashrut/Baking Industry <br />
Rabbi Eliyahu W. Ferrell – Chemicals<br />
Rabbi Eli Gersten – OU Psak and Policy<br />
Rabbi David Gorelik – Yoshon<br />
Rabbi Yitzchok Gutterman – Refined Oils<br />
Rabbi David Jenkins – How Tootsie Roll became OU certified.<br />
Rabbi Mordechai Merzel – Dairy<br />
Rabbi Gavriel Price – Ingredient Research: The Status of Papaya and its Derivatives in Chutz L’aretz</p>

	<p>Free <span class="caps">ASK</span> OU <span class="caps">DVD</span> will be distributed </p>

            Motzoei Shabbat Parshat Toldos, November 21 at Congregation Tifereth Israel – 180 Passaic Ave. 

            7:45-8:45 PM – Kosher Birds and Eggs &#8211; Live Viewing and Demonstration
            Rabbi Chaim Loike – OU Rabbinic Coordinator 

            8:45-10:15 – Bedikas Toyloim – A demonstration of How to Check for Insects in Vegetables and Fruits 

            Rabbi Yosef Eisen – Rabbinic Administrator-Vaad of the Five Towns and former OU   Rabbinic Coordinator, Foodservice. 
            Free How to Check for Insects <span class="caps">DVD</span> will be distributed 

	<p>Further details are as follows:</p>

	<p>• Separate ladies section available for all sessions. <br />
• Pre-registration assures you of seat. Your registration is appreciated but not required. <br />
• For registration call 212-613-8279 or email <a href="mailto:kleina@ou.org">kleina@ou.org</a>. <br />
• All presentations will be followed by Q &#38; A sessions. You are encouraged to email your questions in advance to <a href="mailto:grossman@ou.org">grossman@ou.org</a>.  </p>

	<p>For more information, contact Rabbi Grossman at 212-613-8212 or 914-391-9470. </p>"
     author=""

     title="“The Original” Wrapole’ Premium Quality Tortillas® Now Certified by the Orthodox Union"
     description="<p>Ellen Libfeld, Vice President of “The Original” WrapOle’ Premium Quality Tortillas®, announced the Orthodox Union will be the certification agency for product made in Florida.  All products will continue to be Pas Yisroel and made with the same ingredients customers have enjoyed since 1996.</p>

	<p>“The Original” WrapOle’ Premium Quality Tortillas®, known for its high quality and great taste, is sought after by the finest chefs, restaurants and caterers.  Ms. Libfeld states that this new location will help its expansion into additional markets.</p>

	<p>WrapOle&#8217;s are available in retail packs and restaurant sizes.  The retail packs come in six flavors: Original, Tex-Mex, Sesame, Spinach, Wheat with Honey and Challah Aloha.  Other flavors available for Food Service include Black Bean, Rye, Mediterranean (Zaatar), Southwestern, Pesto, Marinara, Multi-grain, Golden Asian Fusion and a desert wrap, Luscious Chocolate Orange.  </p>

	<p>For more information about WrapOle&#8216;®, contact Customer Relations, Libfeld, Inc., 866-482-7092 or <a href="http://www.wrapole.com">http://www.wrapole.com</a>. </p>"
     author=""

     title="OU Kosher to present ‘Cooking on Shabbat’ webcast, November 17"
     description="<p>On the heels of the success of and feedback from previous OU Kosher webcasts to which thousands of listeners have tuned in, OU Kosher will present &#8220;Cooking on Shabbat &#8212; A Hot Topic &#8212; News &#38; Views about Stews &#38; Brews&#8221; featuring OU Kosher authorities and senior halachic consultants Rabbi Yisroel Belsky and Rabbi Hershel Schachter. The webcast will take place Tuesday, November 17, 3:30 PM <span class="caps">EST</span>. To watch the webcast live, visit <a href="http://www.ou.org/ouradio/kosher_webcast/">http://www.ou.org/ouradio/kosher_webcast/</a>. </p>

	<p>The webcast is part of OU Kosher&#8217;s continuing educational outreach to the community that includes the &#8220;OU Kosher Coming to Schools and Communities&#8221; program, and the informative and entertaining Kosher Tidbits postings, now numbering close to 140 on OU Radio. Recent Tidbits include: &#8220;Reputation Preservation: Kashrut and Maris Ayin,&#8221; featuring Rabbi Dovid Bistricer and &#8220;The Milk of Human Kindness,&#8221; presented by Rabbi Eli Gersten. They are newly posted on OU Kosher Tidbits <a href="http://www.ouradio.org/ouradio/channel/C301">http://www.ouradio.org/ouradio/channel/C301</a>.</p>

	<p>In announcing the upcoming webcast, Rabi Eliyahu Safran, OU Kosher&#8217;s Vice President of Communications and Marketing, spoke of the &#8220;beauty of the Shabbat and the imperative to seek every way to enhance its celebration with the finest of Shabbat meals, which include hot foods. When one is familiar with the intricate cooking laws of Shabbat, it&#8217;s so much easier to prepare. The knowledge and information to be learned during this webcast is vital for making Shabbat as pleasurable as it should be.&#8221; </p>

	<p>Topics will include: various types of keilim, bishul achar bishul, use of a blech, crock pot, and urn. </p>

	<p>Viewers of the webcast can send in questions before the session starts to Rabbi Safran at <a href="mailto:Safrane@ou.org">Safrane@ou.org</a> or fax to 212-613-0775. During the session they can email Rabbi Eliyahu Ferrell at <a href="mailto:Ferrelle@ou.org">Ferrelle@ou.org</a> or fax 212-613-0775.</p>"
     author=""

     title="Bitul"
     description="<p>Although the OU does not allow bitul of non-kosher ingredients, still there are two situations were it is relevant to ascertain whether an ingredient is batel. </p>

	<p>• Kashering kailim – if a product is made with a non-kosher ingredient that is batel and will not give ta’am, then there is no need to kasher the equipment.
     This is true even if the non-kosher item is a davar hama’amid, a beryah, or gives chazusa<br />
• Bidieved – if an issur was inadvertently added to a product. While the decision of how to react should be left to the office, accurate information is essential.</p>

	<p>Determining whether an ingredient is batel is much more than evaluating ratios. There are numerous halachos that may be involved which require a thorough knowledge of Yoreh Deyah. The following are some points to keep in mind when determining if a non-kosher ingredient is batel:</p>

	<p>In determining if an ingredient is batel, one must make sure that the ingredient was added to the batch at a point when there was sufficient heter to be mivatel that item. Otherwise even if the ingredient subsequently becomes less than shishim, it may not be batel because of Chanan1. Therefore, it is not sufficient to know the proportions but one must know the batching process as well.</p>

	<p>If a product contains two non-kosher ingredients (e.g. gevinas akum and stam yaynam), so long as each ingredient is batel b’shishim in the product, it does not matter that their combined volume is not batel2. </p>

	<p>Bitul is always calculated based on volume not weight. Most often companies report ingredients in terms of weight; this must be converted to volume. <br />
When converting to volume a point to keep in mind is that not all ingredients take up the same amount of volume before and after they are added to a mixture. For example: When a ½ cup of milk is added to 1 cup of flour, the resulting dough will be approximately 1 cup. The milk is absorbed in the flour and may add little or no volume. Rather than viewing the milk as being 1/3 of the volume of the dough, it should be considered to be 1/2 of the dough. Even if the dough subsequently rises to triple its size, we view all of the ingredients as expanding uniformly. Therefore, the dough will remain 50% milk. </p>

	<p>It is common for dry milk powder to be used in place of liquid milk in many products. Although milk powder is a more concentrated form of milk, we still consider it to be batel b’shishim, similar to why we consider cheese to be batel b’shishim even though it is a also a more concentrated form of milk3. (A notable exception is grape juice concentrate which must first be reconstituted before evaluating bitul4). If the dairy ingredient gives a noticeable taste then it is not batel even if it is less than 1.6%. </p>

	<p>If the non-kosher ingredient can be separated, it is not batel. Therefore, if non-kosher oil is added to a water-based liquid, unless an emulsifier was added the oil will separate from the water. Even if the oil is less than 1.6% of the product it will not be batel because it can be separated5. However, provided the oil remained mixed in the product, there would be no need to kasher the kailim. Likewise powders will become batel in other powders provided that they cannot be separated6. If the non-kosher powder is a coarser consistency that can be separated with a sieve then it will not be batel. Even if a non-kosher powder is not batel in kosher powders, we do not say Chanan7. Therefore, if additional ingredients were added, the non-kosher powder can still be batel b’shishim.</p>

	<p>If oil is sprayed on the surface of a product, it will not be batel, since the oil remains b’en. If oil is baked into the surface, the oil will only be batel if there is 60 times its volume in the outer layer of the product.</p>

	<p>In summary:<br />
• There must be shishim at the time when the ingredient is added<br />
• Each different non-kosher ingredient is batel b’shishim even if their combined total is not batel b’shishim.<br />
• Bitul is always calculated by volume. When calculating volume of ingredients in the product it is important to realize that volumes can change.<br />
• An ingredient is only batel if it is uniformly distributed throughout the product. If it remains distinct or can be separated, it is not batel.<br />
• Powdered milk is batel according to its current volume.<br />
• Powders can be batel in other powders.<br />
• We do not say Chanan regarding mixtures of powders.</p>

	<p>&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;-<br />
1. Most issurim can create Chanan; however one notable exception is chalav stam. <br />
2. Shulchan Aruch Y.D. 98:9<br />
3. We evaluate each ingredient based on the form in which it presents itself. Chazal did not say that every item will give ta’am until 60 times but rather that we use 60 as a lo plug. However, if the ingredient does indeed give ta’am, it is not batel just like an avida l’ta’ama is not batel. <br />
4. Wine that is reconstituted to its natural form is considered to be wine for all purposes. It will only become batel if it is diluted six parts more.<br />
5. Rama Y.D. 98:4 <br />
6. Mishna Berurah 453:25<br />
7. N-25: Rav Belsky explains that we only say Chanan when there is a transfer of ta’am. This does not take place when powders are mixed. </p>"
     author="Rabbi Eli Gersten"

     title="Solomar S.A. -  Roke Smoked Salmon"
     description=""
     author=""
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    dc:subject="Fish Products"
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     title="Beverage Innovations Inc."
     description=""
     author=""

     title="Cintron Beverage Group"
     description=""
     author=""

     title="IFP- Faribault"
     description=""
     author=""

     title="Cofco Bio-Chemical Energy (Gongzhuling)Co."
     description=""
     author=""

     title="Colorado Sun Oil Processing"
     description=""
     author=""

     title="Corn Products Korea Inc"
     description=""
     author=""

     title="Eastsigh Foods (Quzhou) Co., Ltd."
     description=""
     author=""

     title="Flavrz Beverage Corporation"
     description=""
     author=""

     title="J-M Foods, Inc."
     description=""
     author=""

     title="Larmar Foods Inc."
     description=""
     author=""

     title="MD Drinks, Inc."
     description=""
     author=""

     title="Nestle Waters North America"
     description=""
     author=""

     title="Peter F. Herring Ab"
     description=""
     author=""

     title="Plaza Sweets Inc."
     description=""
     author=""

     title="Sage V Foods"
     description=""
     author=""

     title="Sambazon, Inc."
     description=""
     author=""

     title="Sahndong Reipu Chemicals Co., Ltd."
     description=""
     author=""

     title="Siam International Food Co., Ltd."
     description=""
     author=""

     title="Star Snacks, LLC"
     description=""
     author=""

     title="Cafe 11"
     description=""
     author=""

     title="Country White Bread Base"
     description=""
     author=""
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    dc:description="Country White Bread Base (Industrial Item)"
    dc:creator="glicher"
    dc:date="2009-10-13 08:46:00 PM GMT" />
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     title="Fairway Tikka Masala Seasoning"
     description=""
     author=""
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    dc:title="Fairway Tikka Masala Seasoning"
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    dc:description="Tikka Masala Seasoning"
    dc:creator="glicher"
    dc:date="2009-10-12 05:02:00 PM GMT" />
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     title="Lubrication Engineers, Inc."
     description=""
     author=""
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    dc:title="Lubrication Engineers, Inc."
    dc:identifier="http://oukosher.org/index.php/consumer/featured_companies/1378616/" 
    dc:subject="Lubricants &amp;amp; Mineral Oils"
    dc:description="http://www.le&#45;inc.com/"
    dc:creator="Leah Cooper"
    dc:date="2009-09-30 06:09:00 PM GMT" />
</rdf:RDF>
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     title="Eating Right Kids"
     description=""
     author=""
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    dc:subject="Alert"
    dc:description="Fruit Punch (Fitness water beverage) 4 pack of 12 fl. Oz.
UPC:  0 79893 70013 7"
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    dc:date="2009-09-30 06:01:00 PM GMT" />
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     title="Sweet Delights"
     description=""
     author=""
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     title="DeFranco’s Espresso Secrets"
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     title="Back To Nature Blends"
     description=""
     author=""
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    dc:description="Pacific Heights Blend, Bar Harbor Blend "
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     title="Achim Cohen"
     description=""
     author=""

     title="Aqua Technology Systems, S.A.,"
     description=""
     author=""

     title="Bharathi Associates"
     description=""
     author=""

     title="Cott Beverages USA, Inc.,"
     description=""
     author=""

     title="Emek Shall Shoshanim (Pty) Ltd. T/A Rose Garden Vineyards"
     description=""
     author=""

     title="Frontenac Crystal Springs Water Inc"
     description=""
     author=""

     title="Holy Cow! Kosher LLC"
     description=""
     author=""

     title="Indo Spanish Tasty Foods PVT. Ltd"
     description=""
     author=""

     title="International Agricultural Processing Pvt. Ltd."
     description=""
     author=""

     title="Ocean Beauty Seafoods LLC"
     description=""
     author=""

     title="Pagasa, SA de C.V"
     description=""
     author=""

     title="Perfect Renaissance"
     description=""
     author=""

     title="PURAC"
     description=""
     author=""

     title="Richfield Foods LLC"
     description=""
     author=""

     title="Zetov Inc"
     description=""
     author=""

     title="L’Chaim Kosher Vodka"
     description=""
     author=""
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     title="Sake and Miso"
     description="<br />
Mailbox <br />
<br />
י"ז תמוז אשר במהרה יתהפך לנו ליום שמחה<br />
כבוד הרבנים החשובים שליט"א<br />
<br />
תמוה לי קצת הנושא אודות חשש בישול גוים – כי ראיתי הרב בעלסקי שליט"א כותב שכל מתחלה נעשה הבישול רק כדי לעשות ממנו דבר שאינו עולה על שלחן מלכים אז אין כאן חשש בישול עכו"ם [וזה ההיתר שנוקטים האו יו ברייז קריספיס, ששם מבשלים האורז מתחלה בבישול גמור] וא"כ לכאורה לפי זה הכא נמי כיון שלבסוף יה' זה מים, אז מתחלה מעולם לא חל האיסור<br />
<br />
בכל הכבוד<br />
אהרן גאלדמינצער<br />
<br />
Dear Rabbi Goldmintzer,<br />
<br />
The psak from Rav Belsky that you were referring to is explained in Teshuva A-143 regarding miso. The reason to be maikel not to consider miso as bishul akum even though it is made from cooked rice is because it is made into a rice drink which is not olah al shulchan melachim in one continuous process תהליך בלתי-נפסק. Only then can we say that the rice never became issur and we can look at the end result. In Sake production first rice is prepared in a way that it is olah al shulchan melachim and becomes assur. Only later is this rice converted into a drink. Once the rice becomes assur, the issur can not merely be removed by making it no longer olah al shulchan melachim. <br />
<br />
A-143<br />
Rice Pudding and Miso<br />
<br />
מפעל של נכרים ובו עושים ריי"ס פודינ"ג (rice pudding), ואורז יש בו משום בשול עכו"ם, שהרי עולה הוא על שולחן מלכים אך הריי"ס פודינ"ג הזה אינו עולה על שולחן מלכים, אכן אילו היו מפסיקים את תהליך הבשול באמצע הי' האורז שפיר נשאר עולה על שולחן מלכים, אלא שהנכרי מדליק את האש (או דוחק את הכפתור) ומתחיל תהליך בלתי-נפסק שסופו של המאכל ליהפך לאינו עולה על שולחן מלכים.<br />
<br />
ונראה, דבאבני נזר סימן ק' הביא שנחלקו האחרונים במקרה שבישל הנכרי איזה מאכל כמאכל בן דרוסאי ונאסר, ושוב לקחו הישראל וגמר את בשולו, אם לדון בישולי גוים כמאכלות אסורות ולומר בו דטריפה אינה חוזרת להכשרה, או לדון בישולי גוים כאיסור התקרבות (אך לא כמאכלות אסורות), וממילא לא ינהוג בו כלל זה.  וקיי"ל לקולא בפרט זה (כמבואר ברמ"א סימן קי"ג ס"ק ט'). <br />
<br />
והוא הדין הכא, אף שבאמצע תהליך הבשול כבר נאסר האורז הזה, אך לא חל בו הך כללא דמאכל שנאסר אינו חוזר להיתרו, וממילא נראה לומר שכמו שאילו הי' הישראל גומר את הבשול הי' חוזר המאכל האסור הזה להיתרו, כמו כן בנידון זה מאחר שהבשול הזה עומד הוא מתחילתו להופכו להמאכל שאינו עולה על שולחן מלכים, נראה להתיר.  כן דעתי נוטה.<br />
<br />
צבי שכטר<br />
עש"ק פ' וירא תשס"ג <br />
Rav Belsky commented as follows:<br />
לשון הרשב"א בתורת הבית הארוך בבשלו עכו"ם כמאכל בן דרוסאי ונאסר ואחר כך גמרו ישראל "דחוזר להכשירו" וכן הכא, ויפה כתב ידידי לעיל.  <br />
<br />
אלא שלדעתי לא צריך לזה כי אין להתחשב במה שנחשב עולה על שולחן מלכים באמצע בתהליך כי בשעת מעשה לא ראוי לאכילה כי קדירה רותחת אינה ראוי' כבגמ' ביצה (דף כו: וכז.) אלא שלא נתקצה כי הויתו בידי אדם עי"ש אבל לחשבו ראוי למלכים על שם אותו רגע כמימריה באמצע התהליך בזמן שהוא רותח לא מסתבר כלל.<br />
<br />
י. בעלסקי <br />
כ"ה מרחשון תשס"ג<br />
<br />
"
     author=""

     title="Constant Review is Required: An Inspection Report"
     description="When this plant was first set up as a kosher facility, it was known that they had a non-kosher plant that produces assorted products on the same campus.  Of course, the issue of steam return condensate was brought up.  It turned out that condensation from the non-kosher factory was not being returned to the boiler so there was no problem to certify the kosher division.<br />
<br />
The condensate issue was brought up from time to time when RC’s would visit this factory and is reviewed during my inspections.<br />
<br />
During my recent visit, I inquired about the condensate return from the non-kosher plant.  It turned out that since my last visit (and not before), the company decided to return the condensate to the boiler, because: 1) since the steam system was heating the non-kosher plant all year, it would be a waste of energy and money to dump the condensate; 2) steam was heating kettles to cook non-kosher icing. <br />
	<br />
We rectified the problem by requiring the condensate return be dumped and I locked the necessary valve to prevent its return.<br />
<br />
Within the next coming month, the company will cut the steam return directly at the cooking kettles so the steam from the heating system (from the effectively kosher parts of the plant) can be returned accomplishing the original goal for the majority of the plant.<br />
<br />
In conclusion, issues like this should be constantly reviewed with the company.  In this instance, the mistake was caught early enough that major kashrus issues would not be involved.<br />
"
     author="By Rabbi Dovid Rosen RFR Maine, Maritimes and Quebec"

     title="Recycled Ingredients"
     description="A basic phenomenon in chemistry plays a crucial role in industrial kashrus. When two chemicals react with one another, one will be used up before the other. The chemical used up first is called a “limiting reactant” and the chemical which is not used up is an “excess reactant”. Often the excess reactant is recovered, purified, and used again in another production. <br />
<br />
Consider a scenario in which the limiting reactant is non-kosher, the excess reactant is kosher, and the heat needed for the reaction is 200 Fahrenheit. The excess reactant, after the reaction, becomes non-kosher. It is recovered and used in a different reaction. Without knowledge of the previous reaction, a mashgiach may believe that the ingredient is as kosher as it was originally.<br />
<br />
This scenario is not academic. One example of the reuse of an excess reactant is in the production of a chemical compound called a methyl ester. Methyl esters are used in the production of sucrose polyester, which is used as a fat replacement in some well-known snack products. <br />
In a non-kosher version of this production, methanol, which is a petrochemical, is reacted with tallow. Methanol is the excess reactant and tallow is the limiting reactant. Methanol recovered from the reaction is purified and reused in future methyl ester production: <br />
<br />
Another reaction involves lard with acetic acid (also a petrochemical). The acetic acid is the excess reactant. In this case the excess acetic acid is not reused in the same process but returned to the original acetic acid supplier:<br />
<br />
This practice prompted the IAR to review the global acetic acid industry to determine whether acetic acid could remain a group one (it turned out this practice was unusual, if not unique, and that the “dirty” acetic acid was being added not to virgin glacial acetic acid but to a side stream product).  <br />
A variation on the practice of reusing ingredients involves recycling a solvent for both kosher and non-kosher ingredients. A solvent is a liquid used to separate certain ingredients from a substance while leaving others behind (when we put tea leaves in water, water is a solvent for the flavor, color, caffeine, and other organic compounds). Solvents can be used in industrial food production to “wash” impurities from a product.  Isopropanol is used to remove impurities in the production of xanthan gum. Dichloromethane is a solvent in the vitamin encapsulation process. Ethanol, water, and other liquids are also solvents in industrial production.  <br />
<br />
Solvents are sometimes used through multiple productions. Thus, a Rav Hamachshir for a Pesach production that uses a solvent should not merely determine whether the solvent is, itself, kosher for Pesach. He must also determine whether it has been used in a previous production.<br />
<br />
An excess reactant destined for a second production or a reusable solvent may be toxic and objectionable – so foul that even a dog would think twice before eating it. The question of using such a substance that already absorbed חמץ  orאיסור  is a שאלת חכם. <br />
<br />
Finally, it is worth reminding ourselves that tracking rework should be on a mashgiach’s checklist. Manufacturers of margarine, ice cream, dressings and other foods do not throw away product simply because it does not meet their specifications. Rather, imperfect product is often reworked and reprocessed in a subsequent run. Confirming that all raw materials are in fact “raw” will eliminate any complication. "
     author="Rabbi Gavriel Price, RC Ingredient Approval Registry"

     title="Bazzini Assorted Swedish Fish"
     description=""
     author=""
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    dc:title="Bazzini Assorted Swedish Fish"
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<h2 class="item">Spring 2009</h2>

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<ul><li>From the Editor: 
In Times of Difficulty a Question of Meaning <span class="author"><br />
by Rabbi Dr. Eliyahu Safran</span></li>
<li>Babies Choice Kosherization Awards <span class="author"><br />
by Rabbi Avraham Stone</span></li>
<li>The Tasty Muffin <span class="author"><br />
by Rabbi Yisroel Bendelstein</span></li>
<li>That David is One Smart Cookie <span class="author"><br />
by Rachel Murray</span></li>
<li>At Premier Bakers, They are Passionate About their English Muffins</li>
<li>Cheryl &#38; Co, Strives to Be the Best Gourmet Food and Gift Company Ever</li>
<li>OU Kosher to Recommend Organic Certification to OU Clients</li>
<li>The Fascinating Story of Kosher Gelatin <span class="author"><br />
by Rabbi Eli Gersten</span></li>
<li><span class="caps">SGS</span> and the OU Combining Kosher Certification &#38; International Food Safety Concerns</li>
<li>Ask The Rabbi <span class="author"><br />
by Rabbi Jacob Mendelson</span></li>
<li>Chicago’s First Artisan Distillery is OU Kosher and Organic <span class="author"><br />
by Rabbi Jacob Mendelson</span></li>
<li>Lucid’s Lucid Decision</li>
<li>No Surprise at Symrise</li>
<li>The Perfect Pet of the Pentateuch <span class="author"><br />
by Rabbi Chaim Loike</span></li>
<li>Colombia Land of (Kosher) Opportunity <span class="author"><br />
by Rabbi Aharon Brun-Kestler</span></li>
<li>Go South, Young Mashgiach <span class="author"><br />
by Rabbi Norman Schloss</span></li>
<li>Bazooka Candy Brands Top Selling RingPop Certified Kosher</li>
<li>Insect-Free Home Vegetable Inspection</li>
<li>New <span class="caps">FDA</span> Ruling Opens Door to Innovative Kosher Colorants <span class="author"><br />
by Rabbi Gavriel Price</span></li></ul>







<p>Page 1 of 5 pages for this article &nbsp;<b>1</b>&nbsp;<a href="http://oukosher.org/index.php/common/article/P1/">2</a>&nbsp;<a href="http://oukosher.org/index.php/common/article/P2/">3</a>&nbsp;<a href="http://oukosher.org/index.php/common/article/P1/">&gt;</a>&nbsp;&nbsp;<a href="http://oukosher.org/index.php/common/article/P4/">Last &raquo;</a></p>


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