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OU Kosher Guide The World’s leading ORGANIZATION 5774 - 2013/14 Israel Experience Guide THE GUIDE 3 5774

AY W TING TING A OUT s OM HOME OM 22 EA & & 35 10 FR ? : : t Dirah tment) BUGS CK CHECK 16 08 t in ashrut 25 our FOR Mehadrin K Y Why Wha Why & (Apar S tent Con of Table a & & a ARENT sher osher P Guide Ma’aser Ma’aser Trum 24 04 12 ING HONORING OU K OU OUR Israel Guide Israel Y org kashrut@ouisrael. OU Israel (Have a Kashrut Question?)(Have 001-212-6130752, Email: - [email protected] - - 001-212-6138241, Fax: Tel:

- 11 Broadway , NY 10004, USA 10004, NY York, New - 11 Broadway is a community based organization. We are a project of the Orthodox are Union. We is a community based organization.

- Kashrut Director Yael Hauftmann/ Designer - Graphic Yael OU Israel 5774 We are here to provide our communities with Kosher . As such we feel an obligation to educate educate to an obligation feel such we As food. with Kosher our communities provide to here are We interested or Shul is school, , , all aspects of Kashrus. If regarding our communities your all sorts arrange to than happy will be more of We contact us. to do not hesitate in being educated trips hands on and more. to Kashrus lectures, seminars: from sending an email to 02-560-9122, or by at in Israel here can be contacted We OU KASHRUT

/ - Editor Volk Zvi www.oukosher.org Contact Information OU Israel - President Fund Yitzchak OU Israel Director Berman - Executive Rabbi Avi OU Israel - Managing Director Shor Natan Officer OU Israel - Chief Financial Katz - Kashrut Hamachshir Krakowski Dov Y. Rabbi Tirnauer Rabbi Yossi - Kashrut Stewart Office Manager - President MartinNachimson - President Blitz - ChairmanHarvey Kashrut Commission - Chairman Rabbinic Auman KashrutRabbi Commision Kenneth Rabbi - CEO Rabbi Moshe - COO Elefant Rabbi - SeniorRabinowitz Nachum Rabbinic Coordinator Rabbi - Halachic Schachter Consultants Hershel Belsky, Yisroel Rabbi Chaim Rabbi Eli Gerstein - Halachic Coordinator Israel for US Rabbinic - Coordinator Rabbi Bistricer Dovid DIRECTORY OU International Email: - [email protected] - 02-5630061, - 02-5609122, Fax: Tel:

2 THE GUIDE THE THE GUIDE 5 5774 Rabbi Zev Leff . It will enable . Even the fruit that are unique . Additionally, the structure . Additionally, the The of kashrus is more here, as there are complicated mitzvosmany to Eretz Yisroel are clothed in and mitzvos of kashrus supervision is very that Eating complicated. a person’s affect are not permitted him and prevent spiritual make-up able to access being or her from It knowledge and spirituality. that you are is of utmost importance with the observance extra careful of kashrus while you are here so the spiritual as not to diminish opportunities provides. Eretz Yisroel Orthodox Union and the I commend its Israel Kashrus department headed by Rabbi Yissachar Krakowski shlit”a for providing this in depth guide to kashrus in Eretz Yisroel consumer andyou to be an informed enjoy the delicious produce and foods of Eretz Yisroel in purity and holiness. With Torah blessings, Bracha v’Hatzlacha,

. ou are fortunate to have made is only fulfilled the wise choice to come and learn Torah in Y Eretz Hakodesh. According to that will draw you to return to Welcome to Eretz Yisroel! Welcome Socher Tov Tehillim 15), “If you wantSocher Tov Tehillim some opinions coming here evensome temporarily fulfills an aspect of the mitzvah of Yishuv Eretz Yisroel. Other ofopinions hold that the mitzvah Yishuv Eretz Yisroel by permanently settling here. Nevertheless spending time here may give you the sweet taste of Eretz Yisroel live here. According to the ( to see the Shechinah in this world, occupy yourself with Torah in Eretz Yisroel.” You have the opportunity to learn Torah in the holiness of this environment. However, along with this merit and opportunity comes responsibility. that you are in the realize You must King’s palace and must conduct yourself accordingly. Hence, you must be extra careful when observing the mitzvos in Eretz Yisroel is to help you keep. Our intention of kashrut you should dictate what standards intended to do is to What this Guide is not page10. onthe article Eating Out certification in Israel. Seecertification in Israel. different levels of kosherdifferent levels of the reasons for the This Guide also explains understand and navigate el: 02 560 9122 that make kosher certificationthat make produce.essential even on the Israeli kosher marketplace. If your Yeshiva, Kollel, school or Shul is interested please feel free to contact us to arrange kashrut and field trips. lectures seminars, Krakowski Dov Y. Rabbi OU Kashrut Israel Rav Hamachshir, T 02 563 0061 Fax: [email protected]

isKosher Israel Guide the OUa joint effort of

OU Kosher Israel Guide OU Kosher

5774 For example, outside of Israel most fruits and vegetables can be considered kosher. In Israel there are agricultural mitzvot Israel Center and OU Kosher. BothIsrael Center and organizations understand the complexities of kashrut in Israel. toIt is important be aware that there are more aspects to kosher food in Israel than there are elsewhere. OU

4 THE GUIDE THE THE GUIDE 7 5774 – 02-621-4888 (office) 02- 02-621-4832 (fax) ept – 02-621-4888 (office) – 08-863-4225 (office) 08-859-2737 (fax) – 08-863-4225 (office) ’Mehadrin – 02-531-3163 (office) 02-531-3169 ivision – 02-531-3163 (office) – R’ Yitzchak HaCohen Arazi 02-531-3137 (office) 02- 02-537-7875 (fax) 02-531-3137 (office) Arazi HaCohen Yitzchak ivision – R’ – 08-939-0816 (office) 08-939-0818 (fax) Rubin) – 08-939-0816 (office) vraham ’ A ’ – 03-618-2647 (office) 03-579-8967 (fax) – 03-618-2647 (office) eib () – 02-582-0755 (office) 02-532-6180 (fax) – 02-582-0755 (office) ephardi – 03-931-7040 (office) 03-904-4440 (fax) – 03-931-7040 (office) Tikvah etach This list is not to be understood as an endorsement by the OU. by as an endorsement be understood list is not to This – 02-538-5251 (office) 02-538-5145 (fax) – 02-538-5251 (office) – 03-676-5888(office) 050-411-9007 (fax) Machpud) – 03-676-5888(office) av We have listed most of the major Kashrut Organizations in Israel. in Israel. Organizations most of the major Kashrut listed have We abbinate Kashrut D abbinate ’ Yehuda L Yehuda ’ – 03-579-2601 (office) 03-579-5175 (fax) – 03-579-2601 (office) Bnei Brak ofer P ofer – 02-560-9122 (office) 02-563-0061 (fax) 02-563-0061 – 02-560-9122 (office) abbi Yosef Kashrut L Yosef abbi eah (R abbinate Fraud D Fraud abbinate abbinate Importabbinate D Contact for KashrutContact Organizations for – 03-676-4494 (office) 03-674-2883 (fax) – 03-676-4494 (office) Tzion vei Yisrael gudat – 03-677-3330 (office) 03-677-7030 (fax) – 03-677-3330 (office) heirit Yisrael hareidit S ida Chareidit – 02-670-0205 (office) 02-625-4975 (fax) – 02-670-0205 (office) ida Chareidit frati, R frati, R 02-581-5966 (fax) – 02-532-2101 (office) Ye’rei’im Kehillat R Landau, N (fax) 03-909-5877 - 03-909-5848 (office) OK Israel OU Israel S D Yoreh E – 02-655-0550 (office) 02-02-651-0580 (fax) – 02-655-0550 (office) Beit Yosef 02-537-4001 (fax) Hadas – 02-501-6777 (office) – Machzikei S Chatam S Chatam Chief R E Mehadrin (R Badatz A Chief R E manufacturing. Many issues are clear cut and have universally accepted answers. In such cases, we do not hesitate to offer our recom– Inmendations. other cases there be differingmay opinions among contemporary poskim. We strongly urge you to familiarize yourself with your family’s your and community’s traditions. We also urge you to aseh l’cha זצ”ל comprehensive kosher agency the kosher agency comprehensive information first-hand OU can offer food in about what happens Rav -- to develop a relationship with situation, with your a rabbi familiar your and expectations community’s with halacha in general. Engaging Engaging Shailos to Rav Eliyashiv Shailos to your Rabbi your עשה לך רב OU Rabbi asking OU Posek

e at OU Kashrut urge youe at OU Kashrut urge your rabbi.personally to engage Rabbanim halacha

5774

W Why? Can’t we just offer our re– Why? Can’t we just commendations? No, that is not how works. You are beginning a year growth inof Torah and Yirat Shamayim. An essential part of this experience will be based on the relationships you forge with your and mentors. The application of halacha is our lives in not a cold and impersonal process. Part of the OU’s mandate is to serve the broad Jewish we cannot Therefore, community. give blanket answers to questions that may have a variety of answers. As the world’s largest and most

6 THE GUIDE THE THE GUIDE 9

5774 . It is with great pride that. It is with lechatchila that we in saying we are confident the highest standards of kashrutmeet also setting thein all areas. We are areas.standards in many of hashgachot There are a variety have differentin Israel and they standards. To determine whether a particular hashgacha is suitable for you and your standards, talk to a rabbi or teacher you trust.

kosher mehadrin to mean (lenient) when most opinions (lenient) when most standards. We are dedicated to kosher making sure that all halachic criteria are met. We want to insure is eating kosherthat the community (in a lenient lekula kosher to mean sense). However, he felt that the needed a higherobservant community standard of kashrut. As a result Rav : Zolty created a second level of kashrut mehadrin. He did not intend for extra kosher. He mehadrin to mean intended (ideal Kosher). lechatchila Today OU Kosher in Israel is trying to reestablish the mehadrin that the Jerusalem Rabbinatethat the Jerusalem not operatingKashrut division was level, but noton a high enough that he items because there were Rather, he feltdeemed not kosher. where theythere were many instances that werewere relying on opinions maikel found that therewere not. He also once they werewere products that permissible. Butproduced they were they should not have been produced in such a way in the first place. He decided that for the secular segments of society it was better that there should be extremely lenient kashrut. As a result he defined kosher ), one ), one l’chatchila food forbidden. food forbidden. The tells us that to begin with ( should not do anything that makes food not if kosher. But it was already kashrut are discussed, there are are discussed, there kashrut are there is a cases where numerous makes doubt whether something ), sometimes it is is it done (bedieved), sometimes permissible. areas of all In kashrut, just like in , there are many rabbinic halacha certain as to whether disputes things are permissible. is a from a non-kosher animal perfect example. In many instances will agree about most opinions there but something, forbidding of rabbinic will still be a minority will disagree who personalities there allow it. In such cases and is someone to rely on. However it is better and safer to try to that the opinions accommodate product. a given forbid ChiefWhen Rav Zolty became he foundRabbi of Yerushalayim & .

Yisrael Why & What? Why Mehadrin: Mehadrin:

(regular kosher). Whatregila

hen you come to Israel forhen you come to Israel cana year or two, kashrut Pat Yisrael or Chalov , the volume of of Yoreh Deiah, the volume

5774 W agencies, but for the most part the word Kosher means Kosher. However in Israel there seems to be a double standard: Mehadrin and non-Mehadrin. Outside of Israel a hashgacha might next to its symbolprint a chumra like be very confusing. When you livebe very confusing. abroad there may be differences in the standards variousof kashrut where the laws of Shulchan Aruch where the laws of does it mean if a local Rabbinate if does it mean certifies one product as kosher and another as mehadrin? If something is kosher then shouldn’t it be 100% kosher? In The term Kosher LeMehadrin doesn’t really appear outside of Israel. When they come to Israel many Anglos are bothered by the two standards: mehadrin and kashrut

8 THE GUIDE THE THE GUIDE 11 5774 are present at all times . to challah goods often require Baked or the mashgiach be taken. Therefore is shomer Shabbatanother worker who and challah is responsible for taking Challah sheets.checking the Hafrashot by our foodThese sheets are checked service Kashrut supervisor. tell us not to mix and they must be keptmeat. Therefore In our foodseparate at all times. be prepared inservices, fish cannot used for fishmeat utensils. Utensils must be labeled or must be noticeably .different from those used for In order to ensure that our mashgichim sign in and out.must our mashgiach The OU Kosher office can then check the mashgiach’s hours against the hours of the other workers in order to when there areensure that at all times workers in the restaurant there is also a We have a special Kashrut Supervisor who spot checks all the restaurants and food services about once a week to ensure adherence to our standards. from OU Kosher offices also check restaurants regularly. is proud of the The OU Kosher office standards we have set in food services. We constantly review our protocols in our level of service.order to improve )

we do מצות התלויות בארץ ( for both Ashkenazim . Because of these special of these . Because orla suppliers and can only be accepted by he checks to make after the mashgiach sure that all the products received those on the delivery receiptmatch andand that the receipt is stamped signed by a mehadrin mashgiach. including , masrot ()including terumot, and considerations produce must also be properly certified. This means it special mehadrin come from must Terumot & MasrotTerumot In Eretz Yisrael we are fortunate to have special mitzvot they must be stored in a freezer until be stored in a freezer they must have too manyused. Greens that excluded sinceissues are generally checking and cleaning them properly one mashgiach tois too difficult for handle. are in Israel you Even though you not all foodshould be aware that are Jewish. Inservice employees Yisrael order to insure Bishul not allow non- in cooking areas.not allow non-Jews Non-Jewish workers are allowed in the kitchenother designated areas of for other food preparation. The result is that restaurants and caterers offer and Sepharadim.

) in were ). Additionally, בשר שנתעלם מן העין many circumstances it ismany bedeemed to no longer kosher. requires constant ifsupervision. Thus is left unattendedmeat ( mashgichim on a light box with a השגחה תמידית/צמודה The OU insists that all meat restaurants must have full time supervision from opening until closing ( screen. After they have been checkedscreen. After growers. We also require that our mashgichim soak all greens in soapy water and then rinse and check them. be checked by must Rice and legumes our all areas where unsealed meat andall areas where unsealed meat be locked by thefish are kept must mashgiach before he leaves the premises. Only mashgichim can have keys to these areas. In addition the certain to placemashgiach must make onseals on containers and/or plumbas open packages of fish and meat. Lettuce and greens must be bug mehadrin free and must come from the products can then the products mashgiach Meat and fish requirebe stored. Chazal extra precautions. especially stringent with regard toespecially stringent They determined that meatmeat.

Out Eating checks their

hashgachot are reliable, we

his Guide explains the varioushis Guide Kashrut in Israel. Whilelevels of

5774

We will outline a few of the mostWe will outline a few important concerns in food services 10 in Israel. In order to guarantee that the consumer receives a kosher restaurant we make a caterer or from certain that all the raw ingredients are kosher. Only our mashgichim can accept products when they arrive at commercial kitchens. This means products that are delivered to a restaurant cannot be stored in storage preparation areas or in food rooms until the mashgiach kashrut. Every food service has a todesignated area for products that are won’tbe returned. In some cases items even be allowed into holding areas but of immediately. be disposed must use by the After being approved for

the OU cannot determine for you for the OU cannot determine which you the knowledge of ourcan offer standards in OU certified eateries. Aside from sharing our standards with you, you will better understand what issues inneed to be considered aorder to determine if restaurant is mehadrin. T THE GUIDE THE THE GUIDE

13

5774 . This – produce which we will be requiredYerushalayim Most produce that is bought from aMost produce that is bought from Safek Tevel a store is at most whether it was there is doubt means tithed or not. In this case you do not . need to give the Masser Sheni to a Levi If one is tithing oil that can be used for oil that can be If one is tithing Teruma well as cooking, the lighting as and Terumat Maaser is called Gedola shemen sreifa. A lights with alsoshemen sreifa at home. This oil can in a Bet be used to light candles who willwhere there are Kohanim the light. benefit from from is removed Once Terumat Masser Masser Rishon, anyone can use the . However,result which is Masser Sheni givethere is a mitzva that obligates us to it to a Levi. This applies if the produce in question is Tevel is required to have tithes taken and is first time. The point the being tithed for of having tithes taken for the first time is essential. When the Bet HaMikdash is rebuilt in to bring Masser Sheni. The other possibility is to redeem the Maaser Sheni with a coin, buy food in •  •  •  •  • Kohanim who are Masser Rishon). For can only be eaten by All tithes need to be specified and youAll tithes need to be part of the fruit orneed to specify the fruits that is the . Halachically pure), and only when the produce is also Tahor. and Terumat Teruma Gedola Both Maaser Kohanim Tehorim ( There isn’t a required percentage of There isn’t a required for be removed the produce that must ( Teruma Gedola at must remove the other tithes you is 1/10 ofleast 1/10. Terumat Masser Masser Rishon.  You can eat the rest of the produce that the tithes are taken. after all remains Produce that remains after being tithed Yisrael. is referred to as Eretz •  • • In our day, no one is in a state of Tahara. As a result we either allow Terumat Maaser to and Teruma Gedola them respectfully.rot, or we dispose of How do you dispose of something ? You burn it in such a wayrespectfully that no one benefits from this process. This includes not burning in pots used for cooking. •  •

There are five types of tithes that may produce from need to be removed The following information, which which The following information, by the OU Israel has been reviewed is intended to Kashrut Division, to handy reference provide you with a masrot which issues of terumot and All produce that may be new to you. to have grows in Israel is required taken. Some cases terumot and masrot are described in the Torah while others are defined by Rabbis through the generations. There are cases where produce from outside of Israel will be required to have terumot and masrot taken if the product you actually buy taken if the product you actually buy was manufactured in Israel. Ani is separated. During year tithes are not taken. , are Teruma Gedola eating. These before Maaser Rishon, Maaser Sheni, Maaser Ani, and Terumat Maaser. Tithes follow a . seven year cycle from Shmita to Shmita , second, fourth, and During the first fifth years Maaser Sheni is separated. During the third and sixth years Maaser

. As a result

By Rabbi Y. Dov Krakowski

terumot and masrot which you

masrot. nce you are settled in an apartmentnce you are settled in what kindin Israel you soon learn '

October 5773

Truma Ma’aser Guide &

you are looking for onhasgacha you are looking for

For example, if you go on a tiyul that includes a visit to a kibbutz, you may have the opportunity to pick vegetables. If you eat the fresh vegetables while you are in have to be concerned you don’t the field if you masrot. But and about terumot home, you will need towant to bring some ). (take terumot and masrot tithe them in addition to the proper hashgacha on food, you should make certain that the properly take terumot stores you frequent and of be the food may food products. While what you have growndifferent from up with, hashgacha on food is fairly tostraightforward. However when it comes fruits and vegetables you will be concerned about about before you came have learned may only applies toto Israel. This mitzvah produce grown in Eretz Yisrael

12 O THE GUIDE THE THE GUIDE 15 5774 Please note: note: Please and Masrot Terumot not remove may You not properly were that Items on . not be eaten may Shabbat tithed before Shabbat. tithed after they are until possession in your produce have If you did not manage and you Shabbat before before and Masrot Terumot remove to Say do the following: may you Shabbat, and Terumot separating are you that be going to are you on what now Masrot remainder The on Shabbat. separating Shabbat before should be redeemed redeeming being used for on the coin Masrot. you if Israel in you are While word: A final is produce doubt whether your any have of a tree) years the first three Orla (from should not be eaten. then the produce See the article on Orla on page 35. and redemptions of Masser Sheniand redemptions effected in be Revai shall and Neta in with the text printed accordance Siddurim. Israeli

The remaining part of the separatedThe remaining 9% on the an additional portion, plus be shall produce rightmost side of the Masser Rishon. that of the separated portion The part designated Masserwas previously be Terumat Masser. Rishon shall remaining produceTen percent of the Masser be either side shall on the left in accordance withSheni or Masser Ani during cycle the year of the Shmita was grown. which the produce side is MasserIf the 10% on the left be redeemed by Sheni, it should transferring its Kedusha to the coin. 25% plus at its value This is calculated if both the produce andand applies to the one reciting this the coin belong formula. be Neta Revai it should is If the produce toredeemed by transferring its Kedusha at its valuethe coin. This is calculated the produce and coin 25% if both plus to the individual. belong reciting theIf you have difficulty entire text or if it is not available, you can recite this simplified text: separations of Teruma and MasserAll . It may be has no Kedusha. It may Masser Ani a Mitzvah but there is eaten by anyone, from the poor. Masser Ani to give it to most – which includes Safek Masser not need to befruit you buy -- does given to the poor. Remove part of the produce for Remove that is equalTeruma and another piece the total produce beingto about 1% of used for Terumattithed. This will be Masser. You cannot eat these parts. You to rot or disposewill have to allow them as discussed above. them respectfully of After you do this and say the following, . the produce is Chulin of what remains Please note: The produce that has been whileseparated should not be removed reciting the following formula. This is also true when tithing liquids. All the theproduce should be in front of you for purpose of Min HaMukaf. of theThe amount of the rightmost part which is greater than portion separated of the produce amount 1% of the total Gedola. be Teruma shall •  • TerumotInstructions for Taking and Masrot • Pruta Chamura. After the you may use the OU Kashrut use the you may the coin must be destroyed. After has been redeemed it isMasser Sheni has been redeemed 5774

todaySince there is no Bet HaMikdash Masser Sheni with money.we redeem Yerushalayim with the coin, and then with the coin, Yerushalayim to eat the Masser or its substitute in . Yerushalayim Division’s the then permissible to eat it. The process for doing this is to use a doing this is to use  The process for least 1/40 gramcoin that contains at coin is worth moreof pure silver. If the of pure silver it is stillthan 1/40 gram Bekdushat Masser but if there is enough be usedleft for another coin it may Masser Sheni. repeatedly for Chilul Until the coin has been completely used up, it should be kept in a place where it won’t be accidentally used for ordinary purposes. If the Masser that is worth less thanis being redeemed of pure silver) you (1/40 gram a Pruta ashouldn’t use just any coin, but rather Pruta Chamura. That is, a coin that has already been designated for redeeming Masrot by having had Masrot redeemed you don’t have a Prutaby it previously. If Chamura Pruta has been filled with redeemed Masser

14 • •  • THE GUIDE THE THE GUIDE 17 5774 18 Continued on page Put each item in the boiling waterPut each item water comeindividually. Let the Remove the item from the boiling from the item Remove water and rinse in cold water. Bring the water to a rolling boil. YouBring and the waterwill see large bubbles Remove any food particles and other any food Remove items from the oven. been used for at least 24 hours. been used Ovens Kashering a Self-Cleaning Oven: will spill over the sides. to the boil again before submergingto the boil again before can be items the next item. Large at a time. submerged one part 4 5 3 1 Completely fill a pot that is large the item. Useenough to submerge Don’t use the item for at least 24Don’t use the item hours. a basari pot for basari items and aa basari pot for basari items chalavi pot for chalavi items. You can also use a non-kosher pot that has not What is ? Utensils used with hot water or other with hot water Utensils used kashered withhot liquid are generally in boiling water).hagalah (immersing and eating utensils.This includes pots or roasting pans generallyBaking that will berequire other procedures explained subsequently. intend to you all items that Remember first. kasher must be cleaned The process of hagalah has several steps. 2 1

Ceramics. This includes bricks, china dishware, mugs and enamel. Glass. All types including Corning Ware, Corelle, fiberglass, porcelain sinks and enamel (porcelain enamel pots) and Pyrex. Plastic. Rabbanim disagree as to whether it is possible to kasher plastic and other synthetic materials (including Teflon, synthetic rubber should consult You and Formica). your Rav. Kashering the followingUtensils made from be kashered: cannot materials  •  •  • The following generally can be kashered: Fabric, metal, wood, natural rubber and stone (including granite or marble countertops). kashering an item for The method depends on how it was previously used. have narrow cracks or other areas thathave narrow cracks will requirecannot easily be cleaned Please ask for help. burning the residue. (Apartment) Kashrut in Your Dirah Kashrut in Your

By Rabbi Eli Gerstein andBy Rabbi Y. Dov Krakowski

' our new apartment (“dirah” inour new apartment be your firstHebrew) in Israel may 5774

16 Y experience in keeping a kosher kitchenexperience in keeping abroad from on your own. Students moving into an find themselves often apartment where they aren’t certain if the kitchen is kosher. Even if it is kosher which utensils and not be clear it may dishes are basari (meat) and which are (dairy). If this is the case you willchalavi have to kasher your kitchen. Following is a basic guide to kashering a kitchen. You will probably have other questions which you should discuss with your Rav or another appropriate person. If you are not sure you be careful. Please your kitchen, ask for kasher can safely help. Cleaning Thoroughly clean everything that needs to be kashered. This means removing all food, rust, dirt, etc. This does not include the removal of discolorations. For example, can sometimesstainless steel or marble become discolored with use. Items that THE GUIDE THE THE GUIDE 19 5774 20 Do not put hot pots or liquids on the At the end of the 24 hours make certain the Clean the countertop thoroughly. Make surface for 24 hours. Other items that are not hot are permissible. certain it is completely thereclean. This means or dirt on theis no food entire surface. surface is still clean and then pour boiling water 2 3 1 cannot be kashered. Although Continued on page over the entire surface. If necessary youover the entire surface. can kasher the surface in parts. Make certain that all joints in the stone are clean before pouring the boiling water on them. You can clean the joints with toothpicks. Caesar Stone (Shayish Caesar in Hebrew) marble, it isn’t.it looks and resembles more than 90% from It is actually made ground quartz crystals and 10% or less glue Countertops and Tables and GraniteTo Kasher Marble Countertops: Dry the sink and pour the boiling water over Rinse the sink and faucet with cold water. Boil water in large pots.Boil Buy new spongesBuy and a fresh bottle of dishwashing liquid. Kashering a Porcelain Sink: Porcelain sinks cannot be kashered. sinks cannot Porcelain Kasher the faucet and knobs as outlined above and buy plastic basins (or inserts) for the sink. You will need separate and for dairy. Use the basins for meat basin or insert as you would a sink. washing dishesWhen you are finished for example, pour the water down the regular drain. Don’t let the sink fill with hot water while the basin is in the sink. that is placed over the hole where thethat is placed over the drain). This filterwater goes down the be kashered with the sink. may every part of the sink andevery part of the sink donefaucet. This can be havein stages if you don’t water. Be boiling sufficient the boiling that very careful water does not splash onto you or your roommates. 4 5 3 6 Many sinks in Israel have drain filters piece with small holes(a round metal Clean the sink, faucet and knobs, and don’t use the sink for anything Sinks Kashering a Stainless Steel Sink: Burners (Stovetops) burners shouldThe grates of gas stovetop be kashered in the oven the same way that ovens are kashered. For an electric stovetop, clean the coils and turn the burner to the highest temperature until orange. Once you glows deep the metal have set the burners on high, stay away. For a gas or electric stove, you should replace the drip pans that are under the burners. If you can’t, cover the area with aluminum foil. The work area between the burners should be cleaned and should not be used for hot items. The knobs and handles of the oven and stovetop should be wiped clean. other than cold water for 24 hours. Note: This method of kashering is based method of kashering Note: This zt’l. of Rav on the ruling Feinstein ruledHowever, Rav Moshe either be kasheredthat the oven must or that an insertwith a blowtorch into the oven. Ask your be placed should to use. Rav which method 2 1 cannot be kashered. food contact with Broiler pans thatBroiler come in direct as the oven. the same manner should be kashered in Read the directions carefullyRead the directions Continued from page 17 from Continued

Follow the directions for use of theFollow . Place the racks backoven cleaner 5774 Do not use the oven the use not Do for 24 hours. Pay special attention to the the window gauge, temperature Go through one complete self-cleaningGo through one complete racks inside. cycle with the baking Clean the walls, bottom, top, doorClean the walls, bottom, with ovenand racks thoroughly

18 in the door and the edges of the oven. that is flush with discoloration Black have to be removed. does not the metal Kashering a Non-Self-Cleaning Oven:Kashering a Non-Self-Cleaning cleaner. the fumes. and avoid inhaling

into the oven and turn the oven to the highest heat possible for 90 minutes. If the oven has a separate broiler, it 4

2 2

3 1 THE GUIDE THE THE GUIDE 21 5774 Phone 02-6580555 02-6230280 02-6500507 02-5609106 02-6745745 02-9973631 02-6717337 077-3355356 02-6558888

Bet El City Jerusalem Jerusalem 02 6599999 Jerusalem Jerusalem Jerusalem Jerusalem Jerusalem Jerusalem Jerusalem Jerusalem Jerusalem Jerusalem Jerusalem Jerusalem Jerusalem Jerusalem

& Street 1 Kanfei Nesharim 1 Kanfei Nesharim Industrial Zone Building 6, Kikar Safra Malcha Mall Hayesod 22 Keren Harutzim 3 5 Ibn Shaprut 5 Ibn Shaprut Hataashiyah Ruppin Bridge at Herzl Blvd. Herzl Blvd. Ruppin Bridge at Jerusalem Vilnai 4 Zeev

The OU certifiesThe below only the locations listed RestaurantsBakeries OU Kosher CertifiedOU Kosher Hotels, Bakeries Bakeries Angel Name and Guest Houses Hotels Ramada Jerusalem and Cafes Restaurants Bakeshop Herby’s Spa Hotel Garden Jerusalem

Agas VeTapuach (Dairy) VeTapuach Agas Black To Go (Meat) Go (Meat) To Black OU Israel Center Café (Meat) (Meat) Café Center OU Israel Restaurant (Meat) (Meat) Restaurant Papagaio Kyoto Restaurant (Sushi/Dairy) Restaurant Kyoto Neeman BakeryNeeman 2 Any item Any item made of fabric can be of fabric made kashered by washing it set a washing machine in on the hottest setting that If won’t ruin the fabric. you are uncertain about the proper setting ask with familiar someone Refill the cup and move it toRefill the cup and another spot in the microwave. Do not use it forit use not Do 24 hours. The microwave should be cleanedThe microwave very well. Boil a full glass of water in theBoil It should for 10 minutes. microwave your washing machine. Use regular laundry detergent and check that no attached to remain of food pieces tablecloths and plastic-lined it. Vinyl cannot be kashered.

Refrigerators, Freezers, Shelves and Pantries Food Clean all surfaces thoroughly. Aprons Kitchen Gloves, Tablecloths, and Other Fabric Items.

spill over in the process. Repeat the process. 4 2 3 1 Continued from page 19 Continued from 5774

If you have been told that you can kasher plastic then a microwave oven also be kashered: may Microwave Ovens Microwave Glass, Wood, Ceramic and Formica Ceramic Glass, Wood, Countertops cannot be kashered. As with Caesar Marble, clean them forthoroughly and do not use them have a If you hot food. one of from surface made these materials near your burners, use a hot plate or board. Make certain the covering is non- flammable. and dyes. The glue solidifies the quartzand dyes. The glue solidifies in which is baked crystals into a solid mass in order toan oven at a low temperature a substance From dry it into a marble-like the result is porousHalachic point of view . Clean the surfaceand cannot be kashered it. If on put hot food thoroughly and do not the countertop whereyou have an area of hot food (near theyou are likely to place stove top for example) use a large hot plate or board in that area. Make certain the . covering is non-flammable 20 THE GUIDE THE THE GUIDE

23

5774 rabbanim year is 5775 (2014-2015). Shmitah year is 5775 can be considered responsiblehechsher can be considered next that a school of thought There is relying on certaindistinguishes between hechsheirim for dairy but not meat. hashgacha ofAlthough it is true that is unique in many respects andmeat you should considerhighly complicated, that to assume whether it is appropriate a areas but notand reliable in some approach should beothers. Whether this to be considered. put into practice needs hechsheirim Distinctions between approaches to different can stem from or the quality of supervisionhalachah provided on a practical level. This means that two hechsheirim can have similar standards but can still be veryhalachic different. For example one mashgiach while require an onsite may another does not. The initial step in navigating the kashrut scene in Israel is generally determined Rav. You can also or by your family consult with your , or teachers. They can all serve as valuable sources of information about the standards involved. Most important, they will provide sound, practical advice on how to deal with sensitive situations should they arise. The OU Israel Kashrut Office is also willing to serve as a resource and provide guidance. is glatt kosher. bones of non- may Gelatin and Other Issues As a case in point, gelatin derived from be contained in products distributed in Israel under kosher certification Rabbi Chaimbased on a psak from Ozer Grodzenski. In the U.S. most communities follow the stringent opinion Kotler. Rabbi Aharon of of difference in Another example in the U.S. sold minhagim is that under reliable hechsher sold non-glatt meat It is possible to find under hechsher in Israel. Furthermore, in the U.S. the concept of mitzvot (mitzvot that apply to b’aretz hateluyot Israel) is generally not applicable. By definition, in Israel these issues pose of questions and concerns,a myriad especially during a Shmitah year. The would assume that it is acceptable.would assume a particular if someone has Nevertheless, it is still halachically personal restriction, to ask –albeit diplomaticallyappropriate yourserved meets -- whether the food also This responsibility should . about the specificextend to inquiring standards of a particularhalachic to findhashgacha. It is not uncommon kashrut standards indifferences between have been one may Israel vis-à-vis what to in the U.S.accustomed

minhagim and standards of kashrut. The someone who is shomer is that assumption Torah u’mitzvot does not serve something to another person that the recipient This appliesbelieves is problematic. even if the person who provides the food family has a particular minhag vis-a-visfamily has a particular that you relykashrut, any supervision meet that sameon while in Israel should family even if your standard. Furthermore, minhag, but aredoesn’t have a specific to relying on anevertheless accustomed supervision, youcertain level of kashrut the are maintaining should ensure that you as you would at home. level of kashrut same relate not only to relying these points Both on a particular hechsher or restaurant, but else’s home. also eating in someone of eid There is a concept in halacha echad ne’eman be’issurim. This means issur ve’heter, such of that in realms as kashrut, a who is shomer Torah trustworthy. to be u’mitzvot is assumed With kashrut in particular, this generally Jew vouches that that if a religious means we can accept that is kosher, something it is kosher with no questions asked. This applies even in a case where one person serves another and they have different

RC OU Kosher

By Rabbi Dovid BistricerBy

'

earning in yeshiva or seminary awayearning in yeshiva or be a very fulfilling can home from When You’re Away from Home Away When You’re

5774

Making Decisions About Kashrut Decisions About Making experience. However, studying abroadexperience. However, and a sense ofalso brings independence responsibility. Part of the responsibility that comes with being on your own is kashrut standards. proper maintaining Although to some this may be obvious there are certain gray areas that can Nevertheless, be confusing. sometimes with a little research and preparation these situations are easily manageable. Whether buying groceries in a supermarket or going out to eat, we are accustomed to checking for the siman kashrut or hashgacha. What you may not arealways realize is that no two hashgachot havenecessarily the same. Each one may how theydifferent standards that determine administer their supervision. It is therefore important for one to make sure before itchoosing to rely on any supervision that meets your personal standards. The first point to in mind is that if a Family Minhagim Family

22 L THE GUIDE THE THE GUIDE 25 5774 and isbetolaim muchzak be times when the product is infested.be times when the product has bugs, throw it out.When an item unappetizing, it isIn addition to being considered halachically prohibited. sure that make When checking for bugs, ample light. you are in an area with Many of the products in the chart are that are certifiedsold by companies as bug free or relatively bug free. buyingWhile we strongly recommend such produce, we nonetheless urge you to read all the information on the packaging and labels for further instructions. Additional checking or cleaning may still be necessary. Bugs in ProduceBugs in How to Check for Howto for Check Please note: Please and agriculturalDifferences in climate bug infestationtechniques can affect a particular fruitof food. Just because to be bug freeor is assumed is it mean in the US doesn’t necessarily bug free in Eretz Yisrael. The following pages are designed to help raise your awareness about which foods are most likely to have bugs. This is a brief summary of the topic so it list rather than a comprehensive only source. not be your should be easilyEven when an item may cleaned and checked for bugs there may

of these issues discuss with a If in If doubt you should parents. your your honoring honoring d’Oraita Chumra Hidur or Chumra rabbi or teacher. mitzva the mitzva way of should not stand in the should not stand in the the food prepared in their pa– the food prepared it was not if even rents’ homes Zalman Mehadrin. Rav Shlomo that while regular kashrut said include all of the not may chumrot and hidurim, it is often halachically kosher. The point is that refusing to eat food in your parents’ home – the home where you grew up -- could result in a disregard for Kibud Av v’Em.

Senior RC OU Kosher has become the the ehadrin has become baseline kashrut for many

By Rabbi Nachum Rabinowitz, Rabbi Nachum By

5774 ' communities and institutions. This indicates an increased dedication to Shemirat haMitzvot in the best possible fashion. However, like many of life’s decision you need to look at matters from different angles be because there may other considerations. The great Rosh Yeshiva and Posek HaRav Zt”l is reported to have advised to talmidim partake in

M & Honoring Your Parents Your & Honoring

24 A Few Thoughts about Kashrut Thoughts A Few THE GUIDE THE THE GUIDE 27 5774 -

leaves be

use. are exam single entire the a and additional each may under infestation, they the an of before Segregate carefully from head remaining continue area leaves through well cabbage check out using. 6 the found, -

the of

leaves; checking, to of the minute. look leaves be

are found, use. and 1 in are exam alone. sign single these found, washed entire forking the core a and and additional are prior branched tips. each may no leaves under using. infestation, be than are they clean the If an water. of before artichoke the check the Segregate carefully 3 from remove head Rinse of involved head remaining at in continue if insects discard; the more area leaves insect were through branches well cabbage 2 summary before check out should insects using. top 6 the tips; found, leaves. the one. of no and floret or leaves; remaining checking, to to of the minute. 1-2 head; two carefully but look 1 by this apart are the found, the layers for and 1 in leaves; If difficulty if alone. sign carefully of these the by found, stem thoroughly. each washed inspection. forking hour; on core and are prior one float branched tips. no the leaves using. be than layers; are down the No clean thoroughly 1/2 loose If insects water. area; sides.

Look Spread artichoke 3 the to check the Parboil rely apart that Wash 3

checking, remove head

between Rinse of involved formed sections at in if insects restaurants. discard; the more together, were both consecutive branches Peel Shave Wash Due along 2 summary before Examine should insects not top and tips; leaves. Detach one. branch discarded. no and beans floret or OU spread remaining to further 1-2 head; two carefully do but 1 crevice by this apart half. be the the in parts the layers three check Y; for leaves; If difficulty if carefully packed of individually. the by in a stem thoroughly. each inspection. remaining hour; the on around approximately one float last wormy into the in layers; down light; the No thoroughly If like 1/2 loose the thoroughly. area; sides. should

Please Look Spread for head without 3 head

to

Parboil rely allowed apart that Wash triangle tightly

checking,

between formed sections restaurants. together, both consecutive Method of Inspection** Peel Shave Wash Due split remove floret, are used florets, ining direct layer. head trunk Fresh broccoli, stems: not Green cabbage: Artichoke leaves: Heart of the artichoke: wash Solid artichoke bottom: Green asparagus: White asparagus: Fresh broccoli, whole: examine along Examine not and Detach branch discarded. beans guide. OU spread

further do This is only a brief summary to serve as a quick reference guide. guide. summary is only a brief This serve to quick reference as a on this summaryPlease do not rely alone. ** When checking leafy vegetables or herbs, both sides of each leaf must be checked. both sides of each leaf must or herbs, checking leafy vegetables ** When crevice half. be in parts the three check Y; packed individually. in a remaining the around approximately each Soak last wormy head, into in the in light; leaves If like the thoroughly. should Please for head without

head area allowed triangle tightly reference and floret the parts floret of the middle leaves Method of Inspection** split remove floret, florets, ining head trunk direct are used layer. Fresh broccoli, stems: not wash Green cabbage: Artichoke leaves: Heart of the artichoke: Solid artichoke bottom: Green asparagus: White asparagus: Fresh broccoli, whole: examine in the six the guide. stem the

quick base in in a triangle bean stem the between often the be as tips each Soak the at the head, in the leaves

Location of Insect Lodged Deep Under along the or to outermost area reference and floret serve the parts floret of the middle leaves to in the six the stem the quick base Fruit and Vegetable Inspection Chart Inspection Vegetable Fruit and in in Can a triangle stem bean the between often the be as tips

at the the summary stored or Location of Insect improperly of Lodged outermost or to Deep Under along the brownish connecting thrips serve or cabbageworms Most brief ; when thrips to and or a parboiling appear Fruit and Vegetable Inspection Chart Inspection Vegetable Fruit and Can only Type of Insect* Thrips , prolonged Aphids, broccoli may after Thrips Aphids

is summary or stored improperly of brownish connecting thrips or This cabbageworms Most brief worm; when thrips and or a parboiling appear only Type of Insect* Thrips Aphids, broccoli may after Aphids Thrips Worms, prolonged is Aphids – size of a pin head, light-green, round insects; Thrips – size of a “1” in a dollar bill serial number; linear, black or grayish insects. Aphids – size of a pin head, light-green, round insects; Thrips – size of a “1” in a dollar When checking leafy vegetables or herbs, both sides of each leaf must be checked. This Fresh Vegetables CABBAGE BROCCOLI ASPARAGUS BEANS ARTICHOKE * ** Fruit and Vegetable InspectionChart Fruit and Vegetable Aphids – size of a pin head, light-green, round insects; Thrips – size of a “1” in a dollar bill serial number; linear, black or grayish insects. Aphids – size of a pin head, light-green, round insects; Thrips – size of a “1” in a dollar When checking leafy vegetables or herbs, both sides of each leaf must be checked. 5774

Fresh Vegetables CABBAGE

BROCCOLI BEANS

ASPARAGUS

ARTICHOKE BEANS

* ** 26 * Aphids – size of a pin head, light-green, round insects; Thrips – size of a “1” in a dollar bill serial number; number; of a “1” in a dollar bill serial insects; – size light-green, Thrips round * Aphids of a pin head, – size insects. black or grayish linear, THE GUIDE THE THE GUIDE 29

5774 off

layer.

wash light;

brush

tightly liquid brush all use. insects inner layers and brush;

under are brown 4 direct without more washed water; additional before sides peel vegetable worm, leaves or of entire

be removing under examine an used a 3 herbs.

vegetable non-scented

If both half; be

a leaf

must off the in checked base, check on remove

stream water, or layer.

use.

wash light;

may Remove brush the

tightly remaining solution. liquid the and brush all leaf use. the insects needed. head inner layers and leaves brush;

under are found stalk, cap. the rewash brown head in 4 finger thoroughly.

direct strong before alternatively, without each split soapy are more holding concentrated, washed water; and the additional before sides washed peel well with vegetable worm, leaves celery or wash of herbs by of of entire

be especially removing under examine an found, mushroom. under used a be 3 with herbs. inspection surface; Check vegetable non-scented detached remaining clean If stem. insects both half; be lettuce; stalk are a open leaf must the drops in checked base, must leaves leaves floret; check on washed the 1-2 leaf of remove firmly water, stream places, or agitate use. leaf. discard were visual may slit cabbage. Remove from If the core washed remaining be solution. the and of the thoroughly. leaf thoroughly. the needed. no insects head examine leaves these from be leaves found stalk, cap. of the several rewash celery leaf. head wash; in found, finger thoroughly.

layers strong before alternatively, several green outside found, florets sides two each split soapy wash are should remaining

discard; holding concentrated, spotted, use. Wash in and as the soap add stem, wash, are part must washed check each hold or well with is are celery and of herbs wash by of especially the but found, mushroom. under both be of with and and inspection surface; Check detached remaining remaining clean one stem. apart insects Same remove vegetable leaves; lettuce; on before stalk under are water; insects open Leaves If inside remove consecutive leaves; drops sides insects must leaves leaves floret; the washed or the 1-2 burrow leaf of firmly carefully places, agitate leaf. and discard were the If visual slit cabbage. from all leaves If core under-part. matter cold used washed Break be loose together, checking, of the thoroughly. more both light. thoroughly. both three no insects examine in these from be be leaves checked of several head; worm or celery leaf. found, wash; found, layers several green outside a 3 last found, florets sides Method Method of Inspection** two wash should remaining

discard; spotted, use. if Soak sections. Portobello: : fan-like thoroughly. Remove detergent foreign may direct Shiitake and Button: If check further If and Red cabbage: packed are the Detach Wash in as soap add stem, wash, are part must check each hold or down is are and the but both of and and remaining Remove one apart Same

remove

Separate base vegetable leaves; on before under stem water; insects Leaves If inside of remove

consecutive leaves; sides insects to the or burrow carefully or and the If part of all leaves under-part. matter cold used Break small loose together, checking,

more both light. both three crevices layers in close be checked head; worm or outside found, the leaves leaves under a 3 last Method Method of Inspection** and in of four sections Examine branches six if Soak Portobello: sections. fan-like Oyster: thoroughly. Remove detergent foreign may direct Shiitake and Button: are If further and check packed If Red cabbage: the Detach in and between down first folds or leaves especially often inner Remove white

Separate base inside leaf surface stem in on the the of

Location Location of Insect to or mushroom or or outermost stalk, thin On On of In part of small

crevices layers close Imbedded outside the leaves leaves under and in of four sections Examine branches six in and between worms first folds or leaves especially often inner white leaf surface inside orange Inside red worms On in on the the Location Location of Insect or or

mushroom or or On On stalk, outermost thin of In thrips thrips small Most cabbageworms or or flies or or Imbedded white Type of Insect* Type of

Thrips insects Thrips, Thrips Aphids Small Thrips

worms orange Inside red worms On or or thrips thrips small Most cabbageworms or or flies or or white LETTUCE Aphids Type of Insect* Type of

Thrips Aphids

insects Thrips Thrips, Small Thrips

Fresh Vegetables

CAULIFLOWER

CELERY ENDIVES HERBS MUSHROOMS

ICEBERG LETTUCE Aphids

5774

Fresh Vegetables

ENDIVES HERBS

CAULIFLOWER CELERY MUSHROOMS

ICEBERG 28 THE GUIDE THE THE GUIDE 31

Y;

in 5774 a soap are check from like surface; and liquid floret, of difficult leaf; agitate is insects soap trunk their each 3 found, wash drops matter the If of and washing. are wash; of wash single skin;

broccoli Y; non-scented

in a area. area carefully. to a of several soap foreign sides matter are insects examine between check product. all from like from surface; and Frozen liquid thorough floret, with no water vegetable of branch layers difficult both light. If checked in out leaf; agitate is bulb; or insects branched soap foreign on trunk their the each after 3 found, be of at wash water remove concentrated loose drops matter all the If of bulb. and direct washing. are to of leaves wash; into uncertified of discarded. wash brush must forking single cold and skin; broccoli the non-scented a area. area carefully. to be top in detergent of bottom several foreign under remove carefully sides matter drops water consumed avoid insects head examine between agitate from the product. all to the from of to be Frozen thorough with no water inedible vegetable liquid look branch layers branches should both to vegetable lettuce light. leaves If checked in out bulb; or branched a entire from several foreign best off wash; may on water the merge after be top two of at stream water remove concentrated loose soak all use the of bulb. add light. check direct by peel to leaves of into floret uncertified they package or discarded. brush must from forking cold and the base; completely; scallions be leaf; strong non-scented top in tips; the detergent bottom therefore vegetable direct found, under stream remove water; a carefully drops water root consumed avoid is head formed entire where agitate or from the the to surface the it of are thaw to be fresh. inedible cold of liquid onion lettuce inside look branches the should to vegetable under using lettuce to leaves as strong leaf in a entire from several layers best wash; off recommended. may off scallion off crevice remaining a water merge top two check; insects stream soak use the of add light. check the Cut Soak concentrated, surface Same to leaves found, detergent from use thoroughly Not leaves by peel Method of Inspection** Method of Inspection** Cut floret they package or from * *Aphids – size of a pin head, light-green, round insects; Thrips – size of a “1” in a dollar bill serial number; number; of a “1” in a dollar bill serial insects; – size light-green, Thrips round * *Aphids of a pin head, – size insects. black or grayish linear, Allow base; completely; scallions leaf; strong non-scented tips; the therefore vegetable direct found, Cut stream water; a bulb, root and thin is formed entire where

or the inspect surface of leaf it are thaw head, fresh. cold of lettuce onion inside the inner of under using to as strong area leaf in open outside the area layers recommended. off scallion off floret crevice remaining a the floret of check; branches its insects shoots If layers in inside the the Soak concentrated, Cut surface to Same use detergent Not found, leaves thoroughly from leaves to of Method of Inspection** Method of Inspection** the Cut upper base in and Allow outer in even due the Cut bulb, or between inside “Fresh” “Fresh” and thin

at curls inspect of leaf head, Location of Insect Location of Insect or See

Tips occasionally on and connecting Found leaves See growth inner of area open outside the area floret the floret of branches its shoots If layers in inside the Lodged to of the upper base Mostly in and outer in even due thrips also worms In the between or thrips, inside “Fresh” “Fresh”

or at curls Location of Insect Location of Insect or See and See connecting Found leaves occasionally on Tips

growth worms brown thrips or Thrips

Thrips or Thrips Light-green Thrips Aphids Aphids, Type of Insect* Type of Insect*

Lodged

Mostly choy, thrips also worms In thrips,

etc. or bok green/red or Boston, worms thrips brown only) or Thrips Thrips Thrips Aphids, Aphids or Thrips Light-green Type of Insect* Type of Insect* romaine, leaf, chicory, (e.g.,

LETTUCE ARUGULA

florets

& choy, or LEAF etc. Aphids – size of a pin head, light-green, round insects; Thrips – size of a “1” in a dollar bill serial number; linear, black or grayish insects. Aphids – size of a pin head, light-green, round insects; Thrips – size of a “1” in a dollar When checking leafy vegetables or herbs, both sides of each leaf must be checked. bok Frozen Vegetables Fresh Vegetables green/red or * ** CAULIFLOWER

ONION

SPINACH SCALLIONS (spears ASPARAGUS BROCCOLI OPEN Boston, only) (e.g., leaf, chicory, romaine, LETTUCE ARUGULA

florets & or LEAF Aphids – size of a pin head, light-green, round insects; Thrips – size of a “1” in a dollar bill serial number; linear, black or grayish insects. Aphids – size of a pin head, light-green, round insects; Thrips – size of a “1” in a dollar When checking leafy vegetables or herbs, both sides of each leaf must be checked. 5774

Frozen Vegetables Fresh Vegetables

* ** CAULIFLOWER ASPARAGUS BROCCOLI (spears OPEN

ONION SCALLIONS * When checking leafy vegetables or herbs, both sides of each leaf must be checked. both sides of each leaf must or herbs, checking leafy vegetables * When 30 THE GUIDE THE THE GUIDE 33

5774

not insects. use insects each

are soapy for not in with washing.

Wash dislodge they do inspect to allowed signs water Place

after thoroughly berries

berries.

not box then found, not minutes. of Check checking, cloth berry. insects. are use insects each wash

obvious Place are light box, are in soapy pint for not or for in and they each with washing. several

white dates. water. Wash dislodge they light do use water. insects inspect to on allowed for or signs cloth water If Place check involved after not fresh thoroughly berries pitted inspect berries. not box worms. then colander soak found, do of checking, cloth one. minutes. half; of white Check running checking, cloth or berry. and are in wash a obvious examine Place in are by using light box, and in of bowl pint difficulty or white for found, colored and they each one several white dates. split onto water. rotate light use the when berry strainer spray water. insects glass are on involved for examine. or onto a dark cloth carefully to a and If check involved not fresh in pitted or inspect in each inspect worms. and colander soak and do of Due checking, water. restaurants. cloth one. insects half; Carefully white running or and berries in necessary raspberries If powerful a examine in by then using difficulty and OU of of open bowl difficulty Agitate damage white tops. in found, colored one. the berries. one horizontally drop split onto previously running completely. completely. restaurants. rotate under Cut the pint when berry strainer spray lengthwise to of glass are by insects, fig involved examine. checking onto a dark carefully to a and insect OU in or Method of Inspection** in each Avoid Drop Gently Remove berry found one in under Wild: Due Cultivated: place the allowed pint solution. Method of Inspection** Method of Inspection** All dehydrated herbs may be used without checking. All dehydrated Cut Slice of No inspect and and Due water. restaurants. insects Carefully berries necessary raspberries If powerful then difficulty OU * Aphids – size of a pin head, light-green, round insects; Thrips – size of a “1” in a dollar bill serial number; number; of a “1” in a dollar bill serial insects; – size light-green, Thrips round * Aphids of a pin head, – size insects. black or grayish linear, be checked. both sides of each leaf must or herbs, checking leafy vegetables ** When of open Agitate damage tops. in one. the berries. horizontally drop previously running completely. completely. restaurants. under Cut pint lengthwise to of by insects, fig

checking insect OU

Method of Inspection** Avoid Drop Gently Remove berry found one Due in under Cultivated: place Wild: the allowed pint solution. Method of Inspection** Method of Inspection** All dehydrated herbs may be used without checking. All dehydrated Cut Slice of No or Vegetable” Avoid or leaves berry, berry leaf cavity

berry

of of “Fresh crevices insect-free of surface fig date in open green of of between On

in under surface surface

surface

center

or Vegetable” Avoid Deep On On Generally Cultivated: Under See nestled in Wild: and on or Location of Insect Location of Insect Location of Insect Inside

Inside leaves berry, berry leaf cavity

berry

of of “Fresh crevices insect-free surface of fig date in open green of of between On in

under surface surface

surface center

Deep On Cultivated: Generally On

Under See nestled Wild: in and on Location of Insect Location of Insect Location of Insect Inside

Inside thrips worms mites mites thrips, or or or or maggots Thrips Thrips Thrips

White Aphids, Wasps Worms Type of Insect* Type of Insect* Type of Insect*

thrips worms mites mites thrips, or or or maggots or Thrips Thrips White Thrips

Aphids,

Worms Wasps Type of Insect* Type of Insect* Type of Insect* HEARTS Aphids Aphids – size of a pin head, light-green, round insects; Thrips – size of a “1” in a dollar bill serial number; linear, black or grayish insects. Aphids – size of a pin head, light-green, round insects; Thrips – size of a “1” in a dollar When checking leafy vegetables or herbs, both sides of each leaf must be checked. Dehydrated Herbs Fresh Berries Canned Vegetables * ** ARTICHOKE ASPARAGUS BLACKBERRIES RASPBERRIES

BLUEBERRIES STRAWBERRIES FIGS DATES HEARTS Aphids Aphids – size of a pin head, light-green, round insects; Thrips – size of a “1” in a dollar bill serial number; linear, black or grayish insects. Aphids – size of a pin head, light-green, round insects; Thrips – size of a “1” in a dollar When checking leafy vegetables or herbs, both sides of each leaf must be checked. Dehydrated Herbs Dried Fruit Fresh Berries Canned Vegetables 5774 * **

ASPARAGUS BLACKBERRIES ARTICHOKE BLUEBERRIES RASPBERRIES

STRAWBERRIES

FIGS DATES

32 THE GUIDE THE THE GUIDE 35 5774 hashgachah as not . being Orlah There are lists that certified by a reliable certified anything that is even buy fruit that is give details about fruits that These are problematic. lists are not recommended unless it is absolutely necessary to eat fruit that does not have Orlah Orlah of a mitzvah is another example that but is more strict in is kept abroad during the Israel. Any fruit a tree three it is planted may first years after three year period is not be eaten. This . The fourth year referred to as Orlah be is called Revai and the fruit must be eaten. in order for it to redeemed In Eretz Yisrael is prohibited, questionably Orlah whereas outside of Israel questionable produce is permissible. Thedistinction point of making this is that to in Israel it is very important proper Please kosher certification. note that vary from may these lists season to year to year and from Make sure that the list you use season. is up to date.

the loaf If a loaf is baked If a loaf If the same situation takes situation If the same & Orlah: Challah mitzvot that the Torah commands Challah of special mitzvotThere are a number in Eretzthat are observed specifically ba’Aretz). ThisYisrael (mitzvot hateluyot and masrot. There areincludes terumot some and Chazalus to keep in Eretz Yisrael, either understood or decided that these mitzvot should be kept outside of Israel . as well. One of these mitzvot is challah dough both in Challah is taken from Israel and abroad. However challah taken outside of Israel is d’Rabanan (rabbinic). Challah in Israel is d’Oraita abroad(biblical). As such the customs are more lenient. Outside of Israel: is takenon Friday and no challah may still be Shabbat, it before eaten on Shabbat. In this case a piece of the challah should be saved to be used as hafrashat after Shabbat.challah In Israel: place in Israel, because the laws of in Israel are d’Oraita challah after Shabbat. In Israel only be used may . on Shabbat you cannot remove challah It is nearly flour:

t Most spices purchased in purchased Most spices

impossible to sift whole wheat flour with a 70 sift whole wheat impossible to and lenient are some poskim While mesh sifter. flour, sift whole wheat to a 50 mesh sieve allow whole packed or vacuum buying either frozen hashgacha bug free reliable flour with a wheat flour, buying frozen When is recommended. kept frozen. was the flour check that sealed containers can be assumed to be can be assumed to sealed containers opening they can after However bug free. therefore We infested. bug quickly become in containers open spice keeping recommend the refrigerator. Spices: Whole whea Whole

In the US there are are In the US there

Checking Flour & Spices Checking Flour 5774 special methods used in processing flour flour special methods used in processing until bug free it remains that insure to flour Yisrael Unfortunately in Eretz use. and in the same way is not processed it is Therefore insect can occur. infestation using it. sift flour before to important always you need and flour than sift more may You the excess. freeze that Flour should be done immediately. This sifting after immediately in a freezer is stored no further cleaning. requires are These is recommended. A 70 mesh sieve or housewares in most kitchen available stores. flour: White

34 THE GUIDE THE THE GUIDE 37 5774 . applied only to lands adjacentapplied only to lands also suggests that also suggests Aruch Hashulchan Eretz Yisrael The to this opinion the prohibitionaccording would outside of Eretz Yisrael of lands in closeonly be applicable to as opposed toproximity to Eretz Yisrael distant countries. He comparesmore which theit to and maaser, chachamim to Wheat has both a winter and a spring . Winter wheat is yashan since it istakes root before Pesach. Spring wheat usually chadash since it does not always take root before Pesach. The different wheats yield different types of flour. For example, low-gluten flour is used for crumbly products such as cookies, and pretzels. The flour for thesematzah Others discuss whether the prohibition Others discuss whether land, orapplies only to Jewish-owned non-Jewish ownershipwhether it includes as well. most and In the United States oats are chadash since they do not take root before Pesach. Canadian oats are also a significantchadash, and the US imports amount. Domestic rye is always yashan. However, rye can be chadash since of spring wheat. composed it is primarily Spelt grown in the United States and Canada are yashan.

yashan was extremely difficult in the United States where a certainin the United States planted is winterpercentage of the wheat . yashan wheat, which is by definition utilize a safek sefeika (double Some the crop is from doubt). Perhaps the if it is from theprevious year and even it may have taken rootcurrent year’s crop, Pesach. before argue that there are a number Some factors to consider. Sinceof cumulative obtaining in Europe and the grains that presented staple to their , were a a problem the situation could be viewed as a shaat situation).hadechak (an emergency are rabbinic opinions there Furthermore, that chadash is forbidden d’Rabanan. Therefore, one can apply the rule that . This means thatsafek d’Rabanan lekula aif there is a doubt, one can be lenient in rabbinical prohibition. In addition, flour potentialis difficult to store because of infestation of bugs. (See page 25). cites the OhrThe Aruch Hashulchan Zarua, who argues that the nature of the prohibition of chadash outside of Israel lacks a conclusive resolution since the . offer a definitive psak does not He maintains that in such situations lenient opinion for rely on the one may chadash in the diaspora. is especially true before Pesach. Thisbefore most grains take root grains take most to rely on the fact that countries it is difficult Some suggest that in certain suggest that Some this approach. if they took root prior toyashan if they took root prior Various reasons are given to justify The grains of chameishet haminim are did not take rootPesach. If the grains Pesach, they are chadash untilbefore Pesach. The questiion isthe following take root threewhether the grain should days or two weeks before Pesach. The Tanaim in the Mishna disputed whether the Torah prohibits chadash The Rif, Rambam and Israel. outside of Tur adopt the stringent opinion of Rebi that it does. This is the rulingEliezer Rema. Aruch and the of the Shulchan be in Israel must Therefore, consumers sure that yashan grains are consumed. However the poskim note that the prevalent custom in Europe was to be lenient on this matter.

of Yashan and Chadash of Yashan

5774

Sources for Chadash Sources for pertaining toThe source for the laws and yashanchadash (new produce) are in Vayikra. These laws (old) is found haminimapplicable to the chameishet – barley, oats, rye, spelt and wheat. The laws of chadash do not apply to other grains such as rice, corn and buckwheat. Understanding the Concepts Understanding

36 THE GUIDE THE THE GUIDE malt can be added to some foods for malt canbeadded tosomefoods for and cookiesdoesnotcontain malt. Barley Flour madeespeciallyforbaking cakes all barleyandgroceryflour. dough torisebetter.Barleymaltisadded of theflour,yeastandwater,causing The maltenhancesthechemicalreaction is usuallylessthanonepercentbyvolume. for bakingapplications.Theamountadded chadash. Themaltisaddedtowheatflour Malt isderivedfrombarleywhichcanbe Malt andVinegar graham. all-purpose and patent, clear,pizza, strength, bread, high-gluten high- are usuallychadash: The followingflours spring crop. for pastaproducts,anditisusuallya challah andpizza. Durum wheatisused winter wheatandisalsousedforbread, is madefrom amixtureofspringand from springwheat.Msedium glutenflour pizza andbagels,itisproduced chewy productssuchasbread,challah, wheat. Highglutenflourisusedfor products usuallycomesfrom winter 38 5774 5774 market aroundDecember 15. (nullified). these productscanbeconsideredbatel discussion whetherthemaltaddedto prepared cocktails.Thereisahalachic cereals, beer,vodka,gin,cordials,and include pretzels,, coloring andflavoring.Theseproducts flour mustbeyashan. semolina flour.As such thesemolina sometimes linetheovenwallswith flour mustbeyashan.Pizza stores since boththeoatsand wheat must becarefulaboutoatmeal cookies ingredient panelarealsoyashan.One the wheat,oatsandmalt listedinthe crackers areyashanprovidedthat is producedfrom winterwheat.Rye is thereforeyashan,sincematzah Matzah mealisgroundmatzahand Matzah Meal salad vinegar areexceptions. malt enters the Chadash malt entersthe There isnoconcern There tarragon vinegar, and of chadashin white vinegar since it does not contain barley malt. Specialty as maltvinegar, vinegars such

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