Consumer Kosher Articles
Shabbos Shaylos: Mopping
Can a caterer ask a non-Jew to mop the floor on Shabbos?
Food Service Hashgacha
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.
Bedikas Tolaim (Checking For Insect Infestation)
A survey of the concern for insect and bug (tola’im) infestation in fresh and frozen vegetables.
Salad Days For The OU
A survey of the challenges and opportunities for the Kosher supervision of salad dressings.
Ancient Bowfin Presents New Ich-Theological Conundrum
What is the Kosher status of the bowfin, the notorious freshwater fish?
OU Symbol: More Than Just Food To Eat
An editorial from Behind the Union Symbol, explaining the significance behind Kosher supervision and eating kosher food.
“Korn” Syrup And The Real Thing
The inside story of sugar and other sweeteners from the Kosher perspective.
Making Fruit Jelly Kosher: It’s Easier Than Ever
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.
Carnauba: The Wax Which Does Not Wane
The manufacture of Carnauba Wax and its role in different industries.
Shabbos Shaylos: Asking a Non-Jew To Relight A Hotel Kitchen’s Fire
Can one ask a non-Jew to relight a hotel kitchen’s fire which has been extinguished?