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.
OU Kosher Announces Two New Programs
Kosher Tidbits, debuts this week (February 14) on OU Radio; A Rabbinical road show to travel across North America.
OU Kosher Is Coming To A Synagogue Near You To Address Kosher Needs of People In A Secular Workplace
OU Kosher is coming to a synagogue near you to address kosher needs of people in a secular workplace; program is to be Launched this month.
OU Kosher Announces Grant To Establish The Harry H. Beren ASK OU Community Lecture Series
The Orthodox Union’s Ask OU Community Lecture Series today announced the receipt of a grant from the Harry H. Beren Foundation of Lakewood, NJ, in memory of Mr. Beren z”l.
Eight Points To Remember When Looking For The Kosher Symbol
In order to assist you, our customer, benefit from the OU kosher certification, the OU would like to present eight points to remember when purchasing the products we certify.
