Bs”d
12 Sivan, 5773
May 21, 2013
Dear Members of Congregation Levi Yitzchak,
We would like to thank Rabbi Lazer Teitelbaum, Rabbi Shaya Eichenblatt, Rabbi Reuven Nathanson, and Rabbi Yosef Bodenstein for speaking to our community on the topic of Kashrus.
The following points were discussed at the symposium which took place in our shul before Shavous.
- Rabbi Bodenstein spoke about the importance of Bishul Yisroel tuna and the need for a Mashgiach Temidi in tuna factories, to check that every fish has simonim.
He described the process of cooking tuna and how the same pipeline of steam that cooks the tuna can be cooking non- kosher fish, at the same time, at another location in the factory. - Rabbi Teitelbaum described the different types of Mashgichim and their qualifications. Restaurants and factories have varying conditions and require unique expertise. If a Mashgiach has the qualifications to supervise a restaurant, that alone does not qualify him to supervise a factory. Each field has its own specific needs and Halachos.
- When one shops at any store, even one owned by a religious Jew, one needs to check the products to make sure they are Bishul Yisroel, Pas Yisroel or Cholov Yisroel. Many products look alike or get mixed up with other products on the shelves. With some products, the status of the kashrus may often change, so it’s important to regularly check for the Hechsher. It is also advisable to check the ingredients on the products one is purchasing. Some products may be mislabeled and may contain dairy without displaying a dairy symbol.
- Rabbi Eichenblatt explained the importance of asking questions.
One expects that any reliable Mashgiach working in a factory will be vigilant, and will check with the Rav Hamachshir in case of doubt. Similarly, the consumer should not assume everything is fine, and should always inquire about the Kashrus, especially if there is cause for concern. This applies to restaurants as well as caterers. In addition to investigating the Kashrus standards of an establishment, one most also be certain of the Shechita, and not rely upon hearsay. The more we are actively involved in our Kashrus, the more transparency there will be with the Hashgachas in our city. - Rabbi Nathanson spoke about checking various vegetables for bugs. He said that many Hashgachas have websites which provide directions and videos on how to check for bugs. What is important, however, is the end result, not the particular method used. Each person should use whichever method he finds helpful so that the food is bug-free. See websites listed below.
- Rabbi Bodenstein announced that an independent Va’ad is being set up to oversee the Hechsherim in our city. A few restaurants under the RCC had an initial inspection, and the Va’ad will continue to inspect those sites until they can put up a notice at each establishment stating its particular Kashrus standards.
- There are issues one must be aware of with regard to housekeeping. One cannot leave a non-Jewish housekeeper alone in the house for an extended period of time, as this can create many Halachic problems in the kitchen. For example, a housekeeper may warm up her own food in the oven or microwave without the owner’s knowledge. The solution is to either lock up the kitchen or have someone occasionally entering the house so that she is wary of an unexpected visitor.
SUMMARY:
- Importance of Bishul Yisroel and a Mashgiach temidi in regards to tuna.
- Inspecting products to check for Hechsher, Cholov Yisroel, Pas Yisroel and ingredients
- Importance of getting involved and asking questions, without making assumptions
- Possibility of Halachic issues if a housekeeper is left alone in one’s home for too long
- Importance of checking vegetables for bugs.
See the links below: