19 Tishrei 5770
4th day Chol Hamoed Sukkot
October 7, 2009
The following is a based on the original Hebrew text from the Kosharot organization, a non-profit agency providing kashrut supervision and training.
In order to properly ascertain if one may eat at a particular event, one must check certain basics with a mashgiach. It is not sufficient to rely on declarations “its Beit Yosef meat and Gush Katif vegetables” to reach one’s decision.
Some of the problems include (1) bishul akum (non-Jewish cooking), (2) vessels have not been toveled (immersed in mikve as prescribed by law), (3) legumes and vegetables have not been examined to ensure they are bug free, and many other basic kashrut issues – demanding a more comprehensive look. As such, the following information is provided as a guideline to assist you in making such a determination when necessary.
1. Who is giving the hechsher on the event/establishment?
2. What level supervision, regular or mehadrin?
3. What type of supervision, mashgiach timidi (always present) or yotzei v’nichnas (comes and goes)?
4. Is the mashgiach present now?
5. Who is working in the kitchen, only Jews, only non-Jews or both?
6. Is the event bishul yisrael and if so, for Ashkenazim or Sephardim as well?
7. Who actually cooks? only Jews, only non-Jews or both?
8. What level of kashrut of the chickens?
a) Who is giving the certification? What schita?
b) Are they regular or mehadrin?
9. What is the level of kashrut of the meat?
a) Who is giving the certification? What schita?
b) Regular or mehadrin?
10. Fruits and Vegetables
a) From where are they?
b) What kashrut certification, regular or mehadrin?
c) Were trumot and ma’asrot set aside (as required)?
d) Are all greens the bug-free variety, including cabbage?
e) Frozen greens such a broccoli, what hechsher?
11. Other ingredients such as canned goods, spices and more.
a) What kashrut agency certification appears on these items?
b) Do you receive Rabbanut bulletins regarding fraudulent products?
12. Inspection of rice and legumes
a) Who inspects the items, the mashgiach or others?
b) How is the inspection done?
c) Are beans soaked first?
13. Baked items
a) Where are baked goods from, an outside source or baked on premises?
b) Who sifts flour, the mashgiach or someone else and what size sifter (holes per square inch)?
c) Who is responsible for setting aside challah?
d) Is the baker a Jew or non-Jew?
14. At times, there are many problems involving ingredients that come from outside sources.
a) From where do the ingredients come from?
b) Under what Rabbanut or other kashrut supervision?
c) What level of kashrut, regular or mehadrin?
15. Other dangers
a) Meat and fish – are they baked in the same oven?
b) Are they fried in the same oil?
c) Are onions and peeled hard boiled eggs left exposed overnight?
16. Dishes
a) Are they toveled?
b) Are they rented?
17. Bar
a) What is the level of kashrut
b) Is there certification on drinks?
c) What about wine?
JKN adds: This is intended to serve as a guide – providing questions in many areas of dining out that you may find helpful. One should be able to ascertain a level of kashrut and if a mashgiach is ‘in the loop’ or just present because he is being paid to do so.
A mashgiach in touch with his surroundings and doing his job as he/she should, can easily respond to any and all of the questions listed above.
4 Comments
I would add under 13. Baked items e) If eggs are used, were they checked for blood spots?
I would add to the article is that it is common that different caterers with different hashgachos could serve in the same hall different nights. This opens a Pandora’s box of issues such as: does the hashgacha take responsibility for the food after it leaves the caterer’s kitchen? Does the caterer only use disposable pans and utensils, or could their keilim become contaminated in an unsupervised kitchen and be returned to the kitchen? etc.
It is also important to check that the Mashgiach and kitchen staff have clean hands; particularly under the fingernails.
The kitchen should display good standards of cleanliness and hygiene with posters prominently displayed reminding staff of proper safety standards.
I would also suggest that the Mashgiach be vetted as thoroughly as one inspects for a potential Shidduch, after all your spiritual eternity hangs in the balance. I would never permit one mouthful to jeopardize my spiritual inheritance. What is his (or her) Davenning like? How often do they go to Mikveh? Which Mikveh do they use? Under whose Hashgacha?
I would allso like to know if the Rav HaMAchshir keeps Rabbenu Tam Zeman and also wears Rabbenu Tam Tefillin.
I think it is also important to actually see how they inspect the vegetables for insects and what type of lighting they use and how long it takes.
I believe that if more people would be more vigilant of these important matters and weighted them as truly important matters, we would merit the speedy arrival of Moshiach.
Solomon
Sol, maybe you come back to normative halacha instead of invalidate Jews who don’t follow your opinion.
Have a read of The Guide to Serving God by Rabbi Avraham ben HaRambam. I think it will do you good.