Jerusalem Kosher News

13 Shevat 5775

February 2, 2015

This posting contains the standards set forth by KFI for the restaurants that wish to work with the volunteer kashrus audit organization as detailed by the KFI rabbonim.

Our Kashrus system guidelines: 

1. Storage units for sensitive ingredients (e.g. fridges/freezers which contain fish and/or meat) must be locked and unlocked by Mashgiach only, and only he may have the keys. Arrangements will be made for emergencies.
2. All frozen meats and fish that are being removed from their original packaging must be labeled, dated, sealed, and signed by Mashgiach.
3. All incoming materials must be reviewed by the Mashgiach before storing them in the warehouse or using them in the kitchen. All receipts must be saved for review by our auditor.
4. The eatery must submit separate lists of Hechsherim used for produce, meat, and standard ingredients. The eatery agrees not to purchase any items from any Hashgacha not on the respective lists.
5. For bishul Yisrael, it is up to the eatery to specify its standard as either Rama or Bais Yosef. If Rama, a Shomer Shabbos must turn on the ovens and all fires, and they may not be turned off. If Bais Yosef, a Jew (even non Shomer Shabbos must put the food in the oven or on the fire, which were turned on as by a Shomer Shabbos. The Mashgiach must be able to verify compliance with these standards.
6. Bug checking and sifting must be done by the Mashgiach. (For Gush-Katif-style lettuce, he only has to separate the leaves and put them into the soapy water.)
7. The eatery may choose a standard for tevilas keilim, which will then be verified by KFI.
8. The Mashgiach is responsible for overseeing the taking of challah, either by himself or another Shomer Shabbos.
9. All alcoholic beverages must comply with a recognized comprehensive Kosher list and the list must be posted prominently by the bar.
10. 10.  Liver must be kashered in accordance with Halacha. That includes using separate Keilim, and broiling it over an open element with the Mashgiach present throughout. It may not be defrosted in a container without drainage. It may not be re-cooked if kashered more than 72 hours after the shechitah.
11. 11.  The Mashgiach or ne’eman kashrut must be in attendance any time there is cooking, serving, or vegetable washing taking place, and whenever sensitive ingredients are not secured. He should be stationed in the kitchen, except for brief bathroom breaks and when he is called to pour wine. Whenever he is on a longer break, all sensitive ingredients must be secured, and no cooking, serving or vegetable washing may take place.
12. 12.  The Mashgiach and Ne’eman Kashrut must both be Shomer Shabbos, daven regularly, and lead lives typical of Ne’emanim. They must provide proof of their status. They must also have basic Kashrus knowledge.
13. 13.  The eatery staff must be educated about all relevant protocols.
14. 14.  Meat and fish must have separate fryers and grills. (Anything pareve that is fried on meat fryers acquires the status of meat, and anything fried in fish fryers acquires the status of fish.)
15. 15.  A Shomer Shabbos must open and pour all wine. No returns are permitted.
16. 16.  Full entry to KFI representatives and Rabbanim must be granted at any time to any place.