Friday, December 21, 2007


The Rosh-Bais-Din & the Rabonim were of the firm opinion that
1) The current certifying agency must be replaced,
2) The restaurant must be kashered,
3) The mashgiach must be re-trained or replaced,
4) Inspections by outside Rabonim / Kashrus-experts.
There was a misleading ad (with wrong facts) in a Monsey publication by someone claiming to be the former Rav Hamachshir-

At this time we were able to ascertain some changes that were instituted to upgrade the kashrus standards. CAMERAS, LIGHT-BOX TO CHECK VEGIES, ACCESS TO ALL AREAS, MASHGIACH DOES THE ORDERING OF SENSITIVE ITEMS e.g. fish, meat, poultry, condiments etc
The KYO owners have dropped their suit against the Rabonim......

Tuesday, November 27, 2007

Who's the caterer? bring sandwiches? perhaps?

Customer Beware:
What could you eat at the Wedding, Dinner Affair?

Who's poultry & meat did they use? Should you bring Sanwiches?

No Smorg? No Lamb chops? No Stuffed cabbage?

No Steak? No BBQue Ribs?

No prime-Rib? Nada, Nothing, Klum, Efes?

Who's was the Caterer? What standards?
You can't take the position that the Moisid or the Baal-Simcha definlty checked it out to your satisfaction & standards.
At the Dinner in the Hotel,
Who's the Caterer?
What are the Standards?
Can one eat there?

Monday, September 17, 2007


If you utilize Tomchei Shabbos or donate to Tomchei Shabbos, specify that the meat should only be ALLE meat.

Poultry should be Kiryas Yoel, Vineland, Natures Best.

If they don't or can't provide it, the only choice left is to eat Milchig on Shabbos / Yom-Tov rather than using Supreme Rubashkin products.

Sunday, September 16, 2007

Rambam on Kashrus

ובא וראה מה שכתב הרמב"ם ז"ל, וזה תוכן דבריו בקיצור על פי חכמת הטבע, כי מכל מיני מאכל ומשקה נעשה דם, ומהדם יורד אל הכבד, ומהכבד עולה הברירות אל הלב, ומהלב יורד המובחר והדק אל המוח, ושם שורה השכל וחיות של האדם. מי ששומר עצמו ממאכלות המותרות והאסור והטמא, נעשו דמיו צלולין וטהורין, ויש לו לב טהור, והמוח והחיות שלו נעשה חיות טהורות להשיג אמיתית החיות שהיא אלקות של כל העולמות המחי' את כולם. ומי ששומר עצמו יותר, ומקדש את אכילתו עפ"י דרכי ד' ותורתו, נעשה מזה בנין אב, והוא השכל לכל רמ"ח איבריו ומתקדשים ומתטהרים. וכן להיפוך ח"ו, נעשה בנין אב שכל עקור ומעופש בדעות זרות, וחיות שלו נעשה בחינת מת, והוא אבי אבות הטומאה וכו', ורמ"ח איבריו נטמאים וטמא טמא יקרא לכל דבר, ונעלם ממנו אמיתת החיות שהיא אלקות של כל העולמות, ונטמא ונופל לדיעות זרות ואלהים אחרים, הם אלילים אלמים מתים וזבחי מתים יקראו להם. לכן התנאים ואמוראים ובעלי המדות וחכמי המשנה הם שמרו נפשן שלא יתגאלו בפת בג הזקן וביין משתיו, ולכן האירו שכלם והי' שורה עליהם רוח הקודש, לפרש כל מאמר סתום בדת התורה הקדושה, כי שרתה עליהם כח אלקי, אשר הוא ואורייתא כולא חד ואור נשמתם ג"כ הוא חוט המשולש אשר לא ינתק לעולם ולעולמי עולמים. אבל אנשים הללו בודאי טמאים ונטמאו דמם, ומשם לבם ומוח שלהם נטמטם במאכלות האסורות והטמאות, ולכך החיות שלהם נוטה למינות ואפיקורסות, ולא יכלו לקבל מתיקות נופת צוף דברי מאמרינו הבנוים עפ"י שכל אלקי עולם ומלך עליון. והואיל והעיזו פניהם ויצאו לחוץ, פתאום יבוא עליהם הכורת, וכרות יכרתו אותם וכל אשר להם. וכך עלתה להם, כי לא היו ימים מועטים עד אשר בא עליהם מלך גדול והרג אותם וביזז כל אשר להם, עכת"ד. היוצא לנו מהנ"ל: שכל איש אשר רגליו עמדו על הר סיני, ואשר בוער בקרבו עדיין ניצוץ של יראת שמים, יפריש עצמו ובני ביתו מאכילת בשר בהמה אשר כל כשרותו אינו אלא סילוף וזיוף, וסמיית עיניים, כאשר הרבנים הצדיקים צועקים מרה.

Tuesday, August 21, 2007

Wednesday, August 08, 2007

Kosher standards must provide for "Traceability" of all products including bulk shipment via ships & Tankers

The following ISO article may be a first step for the kosher industry to have a level of comfort re: Traceability.
Note: Yudel Shain is a certified ISO Auditor ( and HAACP) and it would enhance kashrus control if more of the kosher certifiers would become trained in ISO Auditing. HAACP controls has no bearing at all on kashrus controls.

New ISO Standard to Facilitate Traceability in Food Supply Chains

(ISO: Geneva) -- The International Organization for Standardization (ISO) recently took another step toward ensuring the safety of food products for consumers with its ISO 22005 standard on traceability in the feed and food chain, the latest addition to the ISO 22000 series on food-management systems.
ISO 22005, “Traceability in the feed and food chain—General principles and basic requirements for system design and implementation,” establishes the principles and requirements for the design and implementation of a feed and food traceability system.

This standard will allow organizations operating at any step of the food chain to:
1-Trace the flow of materials (feed, food, their ingredients, and packaging)
2-Identify necessary documentation and tracking for each stage of production
3-Ensure adequate coordination between the different actors involved
4-Require that each party be informed of at least his direct suppliers and clients, and more
5-Moreover, a traceability system can improve the appropriate use and reliability of information, effectiveness, and productivity of the organization.
6-In recent years, cases of food poisoning and other outbreaks, such as mad cow disease, have illustrated the need for food-related standards that protect public health and reduce the negative social and economic effects of such crises.

Because food-safety hazards can enter the food chain at any stage, adequate control and communication throughout the process is essential. One weak link in the supply chain can result in unsafe food, a serious danger to consumers with costly repercussions for suppliers.

A traceability system allows an organization to document and/or locate a product through the stages and operations involved in the manufacture, processing, distribution and handling of feed and food, from primary production to consumption. It can therefore facilitate the identification of the cause for nonconformity with a product(s), and the ability to withdraw and/or recall these if necessary.
Apart from public-health considerations, the new standard will also have other social and economic advantages. In the food industry, a diversity of retail and private quality schemes generate uneven levels of safety, confusion over requirements, and increased cost and complication for suppliers obliged to conform to multiple programs.

ISO 22005 offers a unique solution for good practice on a worldwide basis and thus contributes to lowering trade barriers.
“With ISO 22005, ISO contributes once more to safeguarding public health and encouraging the economic development of the global food industry in a manner that respects societal needs for safety,” says ISO secretary-general Alan Bryden. “In this way, ISO 22005 reflects the essence of the upcoming World Standards Day on Oct. 14, whose 2007 theme is ‘Standards and the Citizen: Contributing to Society.’”

ISO 22005:2007 uses the same definition of traceability as the Codex Alimentarius Commission and provides a complement for organizations implementing the ISO 22000 standard.

ISO 22000:2005, gives the basic requirements for a food-safety management system to ensure safe food supply chains.

Saturday, June 16, 2007


The London Beth Din has issued a warning to shoppers that onions are becoming increasingly prone to insect infestation and therefore may not be kosher.

The announcement came on the heels of a ruling by the Chief Rabbi of the orthodox Bnei Brak community in Israel. Rabbi Moshe Leib Landau advised Israeli consumers to be aware that most locally produced onions were riddled with tiny bugs.

He said: “Until now the onions that were in stores here under rabbinical supervision were imported from abroad. “Very few batches of onions from Israel were found clean of insects. Rabbi Landau concluded: "Only those batches of onions that were found clean are in the stores under our supervision. But the public should still check on their own." Following the alert from Bnei Barak, a spokesman for the London Beth Din Kashrut Division said his team has been monitoring the situation in this country for six months.

Speaking exclusively to TJ, he said: “We have found these small white/grey insects which appear as dots around one millimetre in diameter are more prevalent in Spanish onions than the English variety and appears to be worse in a double onion.“These insects can be found as deep as the core of the onion and we would advise all members of the public to be vigilant with all types.

”Until now, onions have generally been assumed to be unaffected by major insect contamination. A kashrut expert explained: “The Torah tells us we must check all vegetables that are prone to infestation, but we don’t have to check those that aren’t. The onion has always fallen into the latter category.”He added: “This could now lead to rabbis advising people to check all their onions down to the core. It will add an extra burden to people preparing meals.

“Basically, before the Beth Din can announce anything, it must monitor it. They can’t just send out a scare – it could just be a seasonal thing or a temporary glitch.“The only sure way for a consumer to catch something is by peeling the onion leaf by leaf. But if you just cut through the onion you won’t necessarily see anything.”Rabbis throughout the UK are now expected to make their own rulings following the news. Consumers have been advised to contact their local rabbis for further information. Noson Gluck, owner of Fruit of Eden green grocers in Edgware, said: “It’s not just onions, potatoes today also have insects. This is occurring in more and more vegetables. This is why I don’t get Spanish onions. I use Chilean ones.

”Resident TJ cookery expert Denise Phillips said: “Onions are a very useful seasoning so, if possible, I wouldn’t cut them out completely. They are used in a lot of dishes, such as cholent, fish cakes, meatballs, chopped liver, egg and onions and all types of soups.”She advised concerned consumers to check their onions as closely as possible and wash them thoroughly with salt water before using them.

This latest warning from the London Beth Din follows an alert earlier this year over the kosher credentials of strawberries. The Kedassia kashrut authority issued an emergency ban on the fruit in March after two incidents where strawberries were passed by their supervisors at public events but were subsequently found to be contaminated with insects. Unlike onions, however, the summer fruit is notoriously susceptibleto infestation.

Thursday, June 14, 2007

Liquid food transported in tank trucks [some of the KASHRUS concerns]

In the Pesach 5758 issue of Bnei-Torah Newsletter the following issue was addressed.

The tank trucks that transport liquid food product get washed in a commercial "wash-rack. The washing cycle has a pre-wash that removes the food product residue that is remaining in the tanker. Plain (no-detergent) water is recirculated at 180 F through a spray-ball that is inserted into the top of the tanker.

The pre-wash water is actually re-used water from previous trucks that likely have transported non-kosher product. The rational being, it's only to clean out the residue. The tanker has now become non-kosher "ben yomoi" by the pre-wash (190 F) hot water that was spray-balled into the tanker.

There are so called "designated-tankers" that only transport kosher product, that become non-kosher after passing through the wash-rack. The rest of the washing cycle is not suffecient to kosherize the "ben-yomoi" tanker.

At times product is filled hot or remains in the tanker 24 hours (kovush). Some tankers have heating coils which make them a kli-rishon.

Some tankers will not do a complete washout in between similiar loads. A parve chocolate without a cleanout may follow a dairy chocolate load, which may also be an alergen concern.

In order not to go back empty, truckers will "back-haul" another load unbeknown to the transport Company. That load may very well be a non-kosher load in a "designated-tanker".

Other Companies insist that there are seals put on in order to prevent back-hauilng. The driver in order to make a few extra dollars will fake putting on the seals, which will be put on after the back-haul is unloaded.

Monday, May 28, 2007


Herbs & spices do get infested during the growing period. Those not sold as fresh, go through a drying stage. There are many different types of drying process, e.g. air drying, sun drying, oven dried, spray dryer, freeze dried etc.

There is a big difference as to which system is being utilized. "Chazal" say that an insect after 12 months is completly disentegrated and it isn't any more a "beri'yah".

The drying process that is commonly used is not air-drying for 12 months, so why may we use the herbs & spices? because others are of the opinion that commercial dryers, ovens etc dries the product just as well as a 12 month air dried product.

It was discovered recently that in order to preserve flavor, aroma, color etc they air-dry the herbs & spices therefore we can't use them unless we ascertain that it has been 12 months since harvest.

We understand that some Kashrus certifiers in Eretz Yisroel do indeed wait 12 months before putting on their Hashgocha.

Call the kosher certifier to ascertain the method used for drying. Each company & each product may be done different.


"OU" 212-613-8241

Kof-K- 201-837-0500

"OK" 718-756-7500

Star-k- 410-484-4110

Nirbarter Rav 718-851-1221


B. Gruber -845-425-7516

Volover Rav-718-436-4685


Saturday, April 07, 2007


Broccoli and Cauliflower May Lose Kashrus Jerusalem… by Idele Ross, KosherToday Israel Bureau…

Three Israeli companies and an importer representing a US company, all of whom produce frozen broccoli and cauliflower for the Israeli market are in jeopardy of losing the kashrus certification for these products.

Testing carried out on behalf of the Chief Rabbinate’s Kashrus Department found microscopic insects which render the two popular vegetables nonkosher by Jewish law. The department is awaiting a final decision from the rabbinate regarding the next steps.

Maariv reported that the three Israeli companies: Sunfrost, Milotel and Pri-Galil and the American Bodek company have been notified by the Rabbinate about the change. Contacts between the companies and the Kashrut division are underway in order to prevent the certifications from being withdrawn.

Wednesday, February 28, 2007

Dart Foam Cups & plates & kashrus issues

The following items were gathered by others.

Dart Corporation has informed MCG in writing that the releasing agent Zinc Stearate used on their molds for the manufacturing of polystyrene products is obtained from animal fat.

Crest Toothpaste -Sun Jan 07 09:58:07 CST 2007
Procter & Gamble Company has informed MCG that Crest, "Pro Health Toothpaste" is made with animal derived ingredients.

The following Crest toothpastes are made without animal derived ingredients and there is no information about presence or absence of alcohol in flavor.
1. Cavity Protection Toothpaste
a. Regular Flavor
b. Cool Mint Jell
2. Anti Cavity Toothpaste
a. Rgeular Flavor
3. Kid Crest
The rest of Crest toothpastes contain animal derived ingredients.

Enfamil Nutramigen, Nutramigen Lipil and Similac's Alimentum baby formulas are made with proteolytic enzyme such as protease, obtained from pork pancreas to hydrolyze protein. Both products are recommended for babies having allergic reaction to milk, soy, wheat.

Ross Laboratory's Elecare Powder is answer for babies having allergic reaction to milk, soy and wheat. This product is made with Kosher Parve ingredients but without Kosher symbol dueto Kosher dairy status according to Ross Laboratory. This product do not contain Nucleotide. This product is not available at supermarkets but can be obtained from or calling 1-800=367-6852.

CONFECTIONER;S GLAZE -Thu Dec 28 22:30:43 CST 2006

Confectioner's or Resinous's glaze is a coating on candy or sprinkle. Confectioner's glazes are alcohol solutions of various type of food grade Shellac. Shellac is the secretion of Coccus lacca insects deposited on tree in India. The concentration of shellac in confectioner's glaze is between 20-30%. The lowest alcohol content of confectioner's glaze is about 3.5%. The confection's glaze is applied to hard and cured candies in a pan.

The shellac is also providing some lac wax. The purpose of confectioner glaze on candies is to provide durable, glossy finish; other coatings will not provide shinny gloss like shellac. Same glaze is applied in pharmaceutical products.

We recommend avoiding all candies with confectioner's glaze.

Sunday, January 28, 2007


Yosef Sayagh 641 7th Street, Lakewood NJ 08701 (732) 364-7056 E-mail
Editor: R’ Adam Singer (Savannah, Georgia)

Russian Caps–Jan ‘07
All Russian textiles must be carefully checked for shatnez before they are used. The Russian garment industry is known to make extensive use of linen and wool in all types of garments.

Rosh Hashanah is a time when thousands of yiden from all over the world come to the kever of Rav Nachman M’Breslov in Oman, Russia. R’ Yoel Schocket and R’ Eliezer Assoulin urged the askonim of Breslov to set up a temporary “Shatnez Testing Laboratory” in Oman, Russia,

The askonim launched a “shatnez awareness campaign” in Oman and requested that R’ Yoel Schocket and R’ Eliezer Assoulin make themselves available to test garments for shatnez starting a few days before Rosh Hashanah. This service has beeen available for the past three years.

R’ Yoel said “most of the Russian Hats (Kutchmers) that they tested were shatnez."

A Wool Russian cap bought in "Oman" Russia made its way to Mexico.
It was given to R’Moshe Cabasso (Mexico Shatnez lab) for testing.
R’ Moshe found an inner lining in the cap's beak that was 100% linen.

Russian hats have always been known to contain shatnez.

We find that the Chofetz Chaim in his sefer Machne Yisroel instucted Jewish soldiers in the Czar’s army to wear their uniform which contained shatnez only when faced with a risk of capital punishment for non-compliance. If not obligated to wear headgear , the Chofetz Chaim added, they should go bareheaded rather than wear a hat containing shatnez.

Tuesday, January 16, 2007

Brocolli spears

The following kashrus alert is from the OU on January 10, 2007.

Bodek 10 oz boxes Broccoli Spears (not bagged), Bodek Kosher Produce, Inc., Brooklyn, NY: Product bearing code #3193-ZK9 under OU, CRC, and Rav ....... certification is being reviewed for possible levels of insect infestation. Anyone in possession of this product code number is asked to call 212-613-8148, or email at Consumers should also be advised that this product was packed in 2002 and has not been distributed by Bodek to stores within two years.
The previous alert can be cited with the URL:

Sunday, January 07, 2007


In general all "acidophilus" is dairy or on a dairy base.

There is NO dairy in Freeda's acidophilus. Freeda's plant is 100% dairy free.