A recent article raised questions about the standards of Israeli food establishments under OU supervision. The article did not claim that kashrus was compromised. Rabbi Yosef Minsky, the OU representative in Israel, has informed us, and our initial review and consultation with other agencies in Israel indicate, that the standards in place are essentially comparable with other reliable mehadrin agencies and Badatzim in Israel.
Rabbi Yaakov Luban, Senior OU Rabbinic Coordinator, who has extensive knowledge of food service establishments, is being dispatched to Israel this week, and will perform a thorough review of the OU operation. For the past 25 years, Rabbi Luban has been involved with food service establishments in various capacities; as a Rabbi in Edison, NJ, OU Rabbinic Coordinator, and auditor of local Vaadim around the country.
Rabbi Eliyahu Safran, Senior Rabbinic Coordinator and Vice President of Communications and Marketing of OU Kosher, will be one of two experts appearing in the webinar, “Let’s Talk Kosher! Kosher Food: What Does it Mean for Food to Be Labeled as Kosher and What Are the Implications for Food Producers, Distributors and Marketers?” The webinar will be presented by the Orthodox Union and the Food Institute on Thursday, August 27, 2009 at 12:00 p.m., Eastern time.
The Orthodox Union Kosher Division, the world’s largest and most respected kosher certification agency, today announced the publication of the “OU Manual for the Baking Industry,” a compendium of the knowledge and experience of the expert OU rabbis who travel the world applying the time-honored laws of kosher to the industrial practices of today.
From August 24-28, OU Kosher will offer a special kashrut course specifically geared for women. In the course, according to Rabbi Grossman, participants will enhance their kashrut knowledge and skills by “hands-on” instruction from OU experts, as well as from OU instructional DVD’s in areas of kosher food management such as checking vegetables for insects; Hafroshat Chalah (the separation or tithing of challah); blood spots in eggs; shaylos (or questions) dealing with chickens which should be brought to a Rav for a psak (halachic decision); meat and dairy control; identifying and purchasing kosher fish; and becoming an educated kosher consumer.
According to Jewish law, eating a bug is much worse than eating ham. And so it is most important for the kosher homemaker serving vegetables to make certain that those lush greens, so crunchy and healthful, are insect-free. But given the tiny size of the critters, this is no easy task.
OU Kosher has released “HOW TO Check for Insects,” the fifth DVD recorded at a series of kashrut seminars presented during the past few years at OU headquarters and in Lakewood, the great New Jersey Ir Ha’Torah, city of Torah, home to the world famous Beth Medrash Govoha and a variety of other yeshivos and kollelim.
FLORHAM PARK, NJ – Gerber Products, a part of Nestlé Nutrition, is introducing a line of purees that are certified kosher by the Orthodox Union (OU), a highly recognized and valued symbol of kosher certification.
Since 2006, the Orthodox Union has been calming frazzled nerves and answering questions on everything from cleaning to cooking inspired by one of the most enjoyable – but also the…
So why indeed is this night different from all other nights? That, of course, is the prototypical question regarding Passover, but given the complexity of the holiday and its preparations and observance, there are countless other questions that even the most sophisticated and learned Jews might have.
OU Kosher presented a webcast, “Kashrut in the Workplace,” featuring OU Senior Halachic Consultants Rabbi Yisroel Belsky and Rabbi Hershel Schachter. The event was moderated by Rabbi Eliyahu Safran, Senior Rabbinic Coordinator and Vice President of Communications and Marketing at OU Kosher. The webcast can be seen by visiting http://www.ou.org/index.php/ouradio/webcast.