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?
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.
A discussion of the manufacture of Grape Jelly and how one company has been able to use recent changes to expand their manufacture of Kosher Grape Jelly.
The manufacture of Carnauba Wax and its role in different industries.
Can one ask a non-Jew to relight a hotel kitchen’s fire which has been extinguished?