26 Iyar 5784, Monday, 03/06/24
To the Honorable Rabbinical Committee Members:
Rabbi Shmuel Eliyahu Shlit"a Rabbi Yitzchak Ralbag
Shlit"a Rabbi Eliezer Simcha Weiss Shlit"a
CEO Rabbi Yehuda Cohen y”u Legal Advisor Mr. Harel Goldberg
y”u
Subject: Plan for the "Les Feyder" Plant in
Uruguay
Due to the unique high speed of slaughter and inspection at
the "Les Feyder" plant, which operates at approximately 120 to 140
animals per hour, a request has been made to establish a program that adheres
to the stringent standards of rabbinical kosher supervision while accommodating
this high speed.
At the committee’s request, I have formulated two possible
plans, with the second being preferred according to kosher standards:
- Approved
speed up to 120 animals per hour.
- Five
knife inspectors with the following roles:
- Two
slaughterers alternating, each slaughtering one animal per minute,
including washing and preparing knives for the next slaughter.
- Two
simultaneous slaughterers.
- One
additional knife inspector to support and handle knives that need
adjustments.
- The
inspectors must remain in the slaughter area throughout the entire
process, except during factory breaks.
- Two
internal inspectors checking alternately, each inspecting their designated
color-coded animals.
- Two
external inspectors working simultaneously, each focusing on their
color-coded animals.
- The
team leader will replace the external inspectors every 40 minutes.
Important Note: This plan can only be executed if all
team members adhere strictly to the outlined procedures. If not followed
precisely, significant kosher issues could arise. Based on past experience, it
has been proven that the speed of slaughter and inspection can reach up to 140
animals per hour in this plant.
To avoid problems and ensure proper adherence to kosher
standards, I suggest the plant operate with six slaughterers divided into two
teams of three each. Each team should consist of two slaughterers and one knife
inspector, with an additional inspector for marking and handling non-kosher or
kosher animals.
Additional Notes:
- There
must be a supervisor present in the room where heads, tongues, and cheeks
are processed, ensuring proper preparation and sealing of the boxes for
transfer.
- Past
infractions have shown that soaking and salting times were not adhered to
properly. It is essential to ensure these processes meet the required
durations.
- The
water temperature for soaking must not drop below 7°C.
- Due
to morning slaughter by American teams, the plant must prioritize the Rabanut’s
kosher certification process, ensuring thorough cleaning before Rabanut kosher beef use. In order to avoid cross-contamination of the American beef with the
Rabanut’s beef.
- The
plant is equipped with security cameras; it is advised that the rabbinical
team should have access to these cameras to monitor all workstations.
- The
plant must send an official letter, signed by a notary, committing to work
according to these guidelines in both slaughter and inspection processes.
In prayer that no mishap will occur through us,
Sincerely,
Rabbi Avraham Buchbut Director of Meat Processing Plants and
Butcheries