What are the laws of Amira l’akum in a hotel?
Can a caterer ask a non-Jew to mop the floor on Shabbos?
There is a common misconception that being a mashgiach in a food service establishment is a simple job, and that the mashgiach in such establishments has minimal responsibilities. In reality, the food service industry, which includes restaurants, caterers, hotels, hospitals, yeshivos and nursing homes, has always been a challenging area for kashrus organizations and the onsite mashgichim that perform the actual supervision. Demands on a food service mashgiach are multiple, unpredictability is the norm, and evaluations have to be executed immediately. To help appreciate the above, I am sharing with the reader some of the intricacies that must be dealt with in a food service establishment.
A survey of the concern for insect and bug (tola’im) infestation in fresh and frozen vegetables.
A survey of the challenges and opportunities for the Kosher supervision of salad dressings.
What is the Kosher status of the bowfin, the notorious freshwater fish?
As the largest Kosher certifying agency in the world, the Orthodox Union is deeply concerned about protecting the integrity of its kosher symbol. Thus, when a product bearing an unauthorized OU appears, as occasionally happens, the Orthodox Union responds quickly and efficiently.
An editorial from Behind the Union Symbol, explaining the significance behind Kosher supervision and eating kosher food.
The inside story of sugar and other sweeteners from the Kosher perspective.
A discussion of the challenges and opportunities of Kosher Certification within the beverage industry.