Harry H. Beren Foundation Grant Provides Valuable Support to Orthodox Union’s Growing List of Kosher
The Orthodox Union’s ever-expanding list of programs of kosher education are beneficiaries of a grant from the Harry H. Beren Foundation of Lakewood, NJ., in memory of Mr. Harry H. Beren z”l.
Gluten-Intolerance, Celiac, and Allergies on Pesach
Pesach Kashrus professionals are familiar with the intricacies of ingredients and food production. Often, consumers who have health concerns contact kashrus agencies in order to obtain information about foods and ingredients. This is especially true when it comes to Pesach. Before Pesach, the consumer information lines at the major Kashrus agencies are constantly ringing. Many of these consumers ask question about Pesach and their health needs. This article will discuss some of the ways in which Pesach certified foods may impact on health issues. However, it is important to note that kashrus agencies and Rabbonim are not health specialists. Persons who need guidance with respect to health matters should obtain advice from qualified health specialists, not from kashrus agencies.
Infant Formula For Pesach
HaModia, March 29, 2006
Once, not long ago, executives of a global health-nutritional manufacturing company met with representatives of a kosher certifying agency. One of the topics the certifying agency was keen on raising was the Jewish community’s need for Passover certified infant formulas. Outside of Israel few, if any, infant formulas are produced and certified specifically for Passover. Would the health nutrition company, already certified kosher for its infant formulas year-round by the agency, be interested in producing a Passover certified product? After discussing the measures that would need to be taken to certify the product for Pesach, the executives were not willing to commit to the project. The economic incentive for producing a special Passover infant formula did not, apparently, justify the disruption in standard production nor the limitations on ingredients suppliers the manufacturer would have to accommodate.
Orthodox Union and Rabbinical Council of America Present Annual Pre-Passover Kashrut Seminar
The Orthodox Union and the Rabbinical Council of America presented their annual Pre-Passover Seminar for Rabbis this week, addressing a variety of issues that involve the laws of kashrut and holiday observance. The program was webcast and viewed by rabbis around the country and as far away as Germany. Rabbi Yoel Schonfeld was Program Coordinator.
OU Launches New Website, OUPASSOVER.COM, To Answer Passover Queries
To answer questions that frequently arise during the Passover season, when the dietary laws are different from the ones that govern the rest of the year, OU Kosher has launched a brand new website, http://www.oupassover.com.
The Great Matzah Controversy – Or, Should Matzah Be Made By Hand Or Machine?
Dating back to the time of Moses, the practice had always been to make matzah by hand. With the advent of the Industrial Revolution in the first half of the nineteenth century, however, things changed. In France, in 1838, Isaac Singer invented the first machine for baking matzah.
Tevilat Keilim
The Mitzvah of tevilas keilim is alluded to in Bamidbar 31:23 where Elazar HaKohen instructs the army returning from war with Midyan regarding the booty they have captured “Kol davar asher yavoh ba’aish ta’averu ba’aish v’taher”—All utensils that have been used to cook ma’achalos assuros must be purged of the flavor they have absorbed in the manner that they were used. V’taher—they are then made tahor through an added step of purification.
How To Make A Restaurant Kosher For Passover
It was Chanukah, and as the thoughts of Jews everywhere turned to lighting candles and to the long winter ahead, Rabbi Dov Schreier was already immersed in springtime, planning for Passover. The Orthodox Union Kosher Division’s Rabbinic Coordinator for Food Services – which includes restaurants, caterers, hospitals and nursing homes — Rabbi Schreier was meeting with the management of upscale restaurants, going over the process of converting their establishments from OU Kosher to the even stricter OU Kosher for Passover.
Cholov Yisroel
Milk and dairy products are increasingly available with cholov Yisroel certification. This article will explain what cholov Yisroel means and how facilities operate in order to produce cholov Yisroel. Let’s take a look.
Industrial Bakeries
The most fundamental aspect of supervision is to ensure that all ingredients meet the kashrus requirements of the kashrus agency. Baking companies use a vast number of ingredients, more than most other industry. In addition to the obvious and somewhat innocuous use of basic flours, the full range of ingredients requiring intense certification is used. For example: oils and shortening, egg products, emulsifiers, flavors and enzymes. Product formulas must be reviewed and monitored to make sure than no pareve products contain dairy ingredients.