ww ww VOL. y h / NO. 2 KISLEV 5771 / NOVEMBER 2010 s xc THEDaf a K ashrus a m o nthlyH newsletter f o r t h e O u rabbinic field representative

DAF NOTES

Rabbi Dovid Polsky answers consumer questions on the OU Kosher’s Consumer Hotline year round. Two weeks before Pesach he averages over 500 calls each day. In the article below Rabbi Polsky shares some of the frequently asked questions (FAQ’s) he responds to on a daily basis and the answers he provides. If you have a Kosher consumer question you can reach Rabbi Polsky at 212-613-8241 and you will hear his first question to you, “OU Kashrus – how can I help you?”

OU KOSHER CONSUMER hotline FAQ’s Rabbi dovid polsky

Q: What does a “K” on a product mean? Is it really For example, if a flavor contains a dairy ingredient, it will not appear Kosher? as such, and only “flavors” will appear in the ingredient panel. With regard to the K’s: A plain K is not a trademarked symbol. It should be noted that even if a product bears an UD because it is K Consumers should therefore ask the company who is behind the made on dairy equipment, the formulation is subject to change. and then consult with their local rabbi. Because the product bears an UD , the company can add a dairy Q: I looked through the ingredient panel of an UD ingredient at any time. product but I did not notice any dairy ingredi- ents. What is the reason it was marked UD? Q: On an U certified product I noticed a statement The OU does not use a DE symbol. If a product has a D and there that the item was made in a facility on machin- are no dairy ingredients listed, there are three possible reasons: ery that produced milk. Doesn’t that mean that it is considered dairy equipment? Shouldn’t the It is made on dairy equipment product be labeled UD ? There is dairy residue on the equipment Kashrus and allergies are very different from one another. Even There are dairy ingredients in the formula which are subunits of if a product is correctly certified as Pareve a very sensitive person other ingredients, and, therefore, the dairy ingredient is not listed. continued on page 5

and merely the daily task of checking large כחות Fundamental Guidelines for amounts of vegetables can drain the Commercial Vegetable Inspection from anyone. However, realizing the enor- that a Mashgiach has, that זכות הרבים mous A presentation to the 2010 ASK OU Internship Program is literally in his hands, should encourage, inspire and invigorate a Mashgiach’s attitude .While all of the kashrus towards his extremely important mission .בדיקת ירקות Rabbi yosef eisen issue is issues in any given establishment are all of Rabbinic Administrator, Vaad HaKashrus Piece Meal Approach as the) תולעים of the Five Towns and Far Rockaway great importance, the area of in being able to battle the daily עצה טובה An (מסכת מכות דף טז עמוד ב Former Rabbinic Coordinator OU Foodservice Gemara indicates in has associated with it the potential of trans- stress, fatigue and at times boredom of this Importance of Checking gressing as many as 4, 5 or 6 (depending on job could be overcome by adapting a “piece per each meal approach”. This means that rather than לאווין (Vegetables the various types of insects insect. Certainly, this particular responsibility being overwhelmed with the thought of how many vegetables, how many hours and מלאכת Every Mashgiach must realize that besides of the Mashgiach must be viewed as a It is a job which anyone in kashrus how many days are ahead of you; you should .הקדש the meat, poultry and fish kashrus in his establishment (meat and poultry when appli- understands and realizes is very taxing both view every task as an individual and singu- cable), the single most important kashrus physically and emotionally. The pressure continued on page 4

Published by the Orthodox Union, Eleven Broadway, New York, NY 10004 Please direct your comments to Rabbi Yosef Grossman, editor at 212-613-8212 or [email protected] vegetable lar goal, and when of work. The opposite, of course must be ingredient in a Mashgiach’s ability to check continued from page 3 completed as an emphasized. The Mashgiach can create a very vegetables carefully is exercising thorough- accomplishment. positive and healthy environment through a ness and patience while checking vegetables. When you are checking romaine lettuce, well organized work system. If a Mashgiach feels rushed or pressured to scallions, cabbage and parsley, just think of Planning Ahead do his job by the chef, other kitchen work- ers or by the owner, he will be unable to do one checking job at a time. This approach Therefore, practically speaking, a Mashgiach his job properly. A Mashgiach must have the will help you overcome the sight of the must be very involved in what vegetables are backbone to be able to stand up to unrea- gigantic mountain and feel more in control coming in to the establishment and must be sonable pressure and unrealistic expectations as you are climbing step by step. exactly aware of what and how much has to that are placed upon him by anyone. The Right Formula be checked for that workday. Even though for Bedikah to Work the conditions of working in a restaurant The Mashgiach must sense the tremendous from רבים that he has in protecting the אחריות -It cannot be stressed enough that in order for or other food establishment can have unex ,With that thought .איסורים חמורים the Mashgiach’s system of bedikah to work, pected situations come up, nevertheless, potential to יראת שמים the kitchen staff must be familiar and com- “planning ahead” and knowing what has to he must exercise the necessary pletely aware of the be done is the key to respectfully but firmly stand his ground and importance of vege- creating a controlled not buckle under pressure. and well functioning table inspection. They Communication and Direction kitchen that provides must also be aware One last point of importance is for a the establishment that the Mashgiach Mashgiach to reach out to his kashrus super- with what they need. for their support and רב המכשיר must have a settled visors or and calm area in the The Mashgiach must direction when he feels overwhelmed or kitchen for the bedi- speak to the chef or challenged. There can be situations where kah system to work other key kitchen a Mashgiach feels he is burned out and he properly. This must workers and find out can no longer handle the load of what he include a vegetable as precisely as possible was doing in previous years. Therefore, it is station exclusively how much produce only with outside help and assessment that designated for the they need checked he could properly make the decision of how Mashgiach that has: and the timeline at to handle difficult, stressful situations and which they have to be ready. All this infor- Sufficient overhead lighting. instances where job modification must be mation gives the Mashgiach the ability to Large enough sinks to accommodate the considered. plan ahead and avoid unnecessary pressure volume of products being washed. and potential arguments. Mashgiach Training Enough work space that the Mashgiach can A tremendous fallacy exists in thinking that maneuver the produce as it is being washed Advice and Aides for Checking anyone who is somewhat learned and respon- (i.e. enough area for storage bins holding Vegetables in a Catering sible can be placed in a commercial kitchen the produce before and after washing and a Commissary and serve as a competent Mashgiach. As we tightly meshed white cloth). Knowing what the Mashgiach has to do is have seen and learned from a great deal of especially crucial in a catering commissary experience, and like any other professional The water being used must have a strong where very large amounts of vegetables in any area of responsibility, training is an flow resulting in good water pressure. must be checked. Without the organization absolute criteria and pre-condition. This A completely functioning light box. mentioned above, it is impossible for the certainly applies to a Mashgiach who is given A salad spinner (preferably). Mashgiach to properly do his job even for the job of vegetable inspection. Not only is a fairly busy caterer. There are helpful aides training and familiarity with his responsibili- If any of these components are missing the available for a Mashgiach to assist him in ties necessary, he must be taught, guided and Mashgiach is compromising his ability to accomplishing his job even when checking overseen by an expert in bedikah. Without משגיח effectively and carefully wash the produce. large amounts of vegetables. These helpful having the hands on training by a to אחריות he should not be given any ,מומחה must be imme- tools, such as working along with a trained רב המכשיר The hashgacha or diately contacted and made aware of the and trustworthy worker who can break apart check produce. situation so corrective measures can be taken and wash the vegetables together with or for In addition to being trained by a Mashgiach, right away. the Mashgiach (provided that the Mashgiach it is imperative upon the hashgacha to be in is supervising), can be the key in maintain- who is doing משגיח מומחה The Key: Organization contact with the ing a smooth running system. Vegetables Another area that the Mashgiach must the training, to seek his opinion on whether should not be checked the day of the affair be fully aware of is being very organized. this individual is cut out and suitable for and certainly not at the affair. Of course Having your work assignment and place of the tedious job of bedikah. We have met what would be best in catering commis- ben- Mashgichim who are bright, responsible and) מעלה actual work organized is not a saries that are extremely busy is to have a efit); rather it is a pre-condition to doing focused and yet they are not cut out for veg- second frum person working along with the your work responsibly. Many problems result etable inspection, certainly for many hours Mashgiach. Having ample work space and when there is no organized system of the at a time. Therefore, without having both several large sinks available exclusively for (and 2 מומחה way a Mashgiach checks vegetables and the ingredients of 1) training by a vegetable checking is an absolute must in a the suitability of מומחה way he works together with the kitchen verifying with that catering facility. staff. A Mashgiach that is disorganized can this potential Mashgiach in checking veg- be his own architect in creating chaos and Patience: A Must etables, it would be irresponsible to hire him a combatitive environment in his own place Nevertheless, the singular most important as a Mashgiach. continued on page 6

4 | The Daf Hakashrus hotline could still become Q: I see a plain U on a Wor- only processes kosher fish. Otherwise, we continued from page 3 ill. Often, the dairy cestershire sauce, but when would require hashgacha temedis. Gefen, component could I looked at the ingredient Dagim and Mishpacha brand fish products be in the air from the other side of the plant panel, I noticed that ancho- are made with hashgacha temidis even and yet the very allergic person could still be vies are listed. Can I use it on though they are produced in all Kosher fish affected. There are two ways a product could my grilled meats? plants. All fish products bearing an UP are say “made on equipment shared with milk” It is the opinion of the OU poskim that made with hashgacha temidis and bishul and still be pareve: fish can be batel beshishim. For this reason, Yisroel. The dairy production was cold and then Worcestershire sauces containing a minute Regarding bishul Yisroel for canned tuna, the properly cleaned. amount of fish are labeled as U Pareve OU does not require it because it is made (or plain U ). Worcestershire sauces with The dairy production was hot and then edible by steaming and because it is eino oleh fish greater than shishim are always labeled koshering took place. al shulchan melochim among several other U FISH. However, many OU BBQ sauces con- reasons. Dagim, Gefen and Mishpachah are It is also possible that, in order to be extra taining fish are being labeled as U FISH, even always bishul Yisroel as well as any fish prod- careful, a company might use such language when the fish is batel. This is to alert con- uct with an UP . even if dairy is not literally produced on the sumers who are machmir, as they might not same line. have otherwise known that it contains fish. Q: I see that an item marked as OU pareve lists “natural Q: Are OU certified breakfast cere- Q: I noticed that an U certified als pas yisroel? Can I eat them butter flavor” in the ingredi- product lists grape juice in the ents. Doesn’t that mean that during Aseres Yemei Teshuvah? ingredients. Could you tell It is the opinion of the OU Poskim, that it is missing its UD dairy me whose grape juice they are designation? breakfast cereals have a din of bishul, and using? not pas, because they don’t have tzuras Flavors can come from all sources, so it is The OU takes confidentiality very seriously. very easy to have meat or cheese flavors from hapas. With regard to bishul akum we hold For that reason, the OU will not reveal that they’re eino oleh al shulchan melochim pareve sources. The company used natural sources of ingredients, private labels, or any- flavors to make it taste like cheese. – they are food items which would not be thing else that would violate confidentiality. served at a royal banquet. However, even Very often, consumers seeing grape juice in Q: Is it true that products bear- it is praise- an U product will call asking for the source ing the are now certified by מעיקר הדין though it is permitted worthy to be Machmir during the Aseres of the grape juice. Disclosing the source the OU? Yemei Teshuvah. This would apply to cereals violates these rules. In cases like these, the All products bearing the are currently OU of the five grains made from a dough, but consumer is informed that the grape juice authorized and OU endorsed. Companies not ground or flakes. comes from an U certified Kosher and will switch to the U on their packaging Q: Are U certified products pas Mevushal source. As to the exact source it when they run out of their old labels. is suggested that the consumer calls up the Yisroel? Q: Which Slurpees are Kosher? company, since it is the company’s right to OU bread family products are not pas Yisroel 7-11 Slurpees are kosher only when they disclose such information. unless either use Kosher syrups. If a syrup is observed as they state pas Yisroel on the package Q: I am thinking of visiting an coming from Coca Cola which is U certified they are made by a heimishe brand (and U certified restaurant. What it is permitted. Consumers should look at even then it’s better to check) or can you tell me about its all 7-11 canisters of syrup to be certain they standards? have a reliable hashgacha. its baked in Eretz Yisroel. If it sounds OU restaurants and caterers are under like it’s a Jewish brand it’s a good idea Q: I just purchased an U certified hashachah temidis. Any meat must come to check the OU database (usually if its frozen dough. Was Challah from an OU Glatt source. Any vegeta- pas Yisroel it would say so under the label taken off? bles requiring bedikah are checked by the name column). All OU products do not require hafrashas Mashgiach. The Mashgiach is allowed to do challah on the part of the consumer. Either Alternatively, it is advisable to check the work for the restaurant on condition that it the company is owned by a non-Jew and annual Elul edition of The Daf HaKashrus, does not in any way interfere with his duties therefore there is no challah obligation in which has a pas yisroel list. as a Mashgiach. As per confidentiality rules, the first place or the company is owned by people wanting to know where the meat Q: Are U certified dairy products a Jew, and the OU has a hafrashas challah comes from should contact the manager of cholov yisroel? system for it. the restaurant. The OU generally relies on Rav Moshe Zt’l Q: I noticed an U certified prod- who permits chalav stam, so UD products Q: I see an U certified item con- uct from Eretz Yisroel. Do I are chalav stam unless otherwise noted. tains meat. Could you tell me have to take off terumos and Other exceptions: where the shechitah is from? ma’asros? Does it have any All OU meat products are Glatt. Any OU some Jewish brands. Since there are, how- problems of shmitah? meat product must come from an OU ever, Jewish brands that use chalav stam it All terumos and ma’asros are removed from shechitah (Alle, International, Empire etc.). is prudent to check on this. OU Israel products. The OU does not rely if the product comes from Eretz Yisroel. Q: I see an U on a can of tuna. Is it on the heter mechirah concerning shmitah This should be double checked as some under hashgacha temidis and so OU products do not have shmitah prob- Israeli companies use chalav stam, most is it bishul Yisroel? lems. We do, however, follow the Minhag notably, many Tenuva products that are The OU does not require hashgacha temidis Yerushalayim and the majority of poskim not Mehadrin. for fish. This is on condition that the plant continued on page 6

The Daf Hakashrus | 5 vegetable It is also worthwhile mentioning the need new product continued from page 4 to monitor the performance of one’s own staff of bodkim from time to time assuring that each one of them is carrying out his duties properly. The task of is challenging and those mashgichim in particular could בדיקת ירקות OLD WORLD Old World Kosher an encouraging word and at times direction in performing ,חיזוק Sausage recently an- use .על הצד היותר טוב KOSHER SAUSAGE nounced that it has been their job certified kosher by the Orthodox Union, the world’s largest kosher certification agency. The new variety of kosher chicken sausage bearing the U symbol will be distributed nationwide beginning in the next few weeks. HOTLINE who follow Shitas Bais Yosef who says that continued from page 5 peiros nochri do not have kedushas sheviyis. Ethan Feinberg, President of Old World Kosher Sausage, partnered with David Samuels, a manufacturer, wholesaler and distributor of Israeli wines from the 2001 and 2008 vin- meat products who wanted to share his unique recipe with the kosher tage won’t have an U on them because of shmitah unless they are community. Old World Kosher Sausage is made from 100 percent made from peiros nochri. U kosher certified chicken thighs and comes in a variety of flavors which have never been tasted in the kosher food industry. “We are truly honored that David Samuels has chosen to share his secret reci- pes with us so that we can bring this unique product to the kosher consumer,” declared Mr. Feinberg. maZEL to our devoted RFR in Minneapolis, MN Rabbi The OU rigorously monitors all aspects of production. It supervises TOV Moshe Kasowitz and his wife on the process by which the food is prepared, examines the ingredients the marriage of their daughter Faiga to Zalmen used to make the food, and regularly inspects the processing facilities Hackner. to make sure that its standards are met. to our dedicated Senior RFR in Chicago, IL Rabbi Shraga “With flavors like Chicken Apple Sausage, Hot Italian Sausage, and Kaufman and his wife on the marriage of their daughter Sweet Italian Sausage, caterers and restauranteurs can’t seem to get Reena to Yehuda Rubelow. enough of these delicacies. Recent focus group participants exclaimed to our devoted RC Rabbi Shaul Gold and his wife on that the truly exciting and distinctive taste profile delivered a unique the bar mitzvah of their son Yitzchok Yehudah Dov. culinary experience they had not tasted before,” Mr. Feinberg said. to our dedicated RC Rabbi Avrohom Gordimer and Old World Kosher Sausage is available in food service and his wife on the bar mitzvah of their son Yaakov. retail packs. For more information contact Ethan Feinberg at [email protected]. to our dedicated RFR in Maitland, FL Rabbi Sholom Ber Dubov and his wife on the bar mitzvah of their son Dovid. to our devoted RFR in Atlanta, GA Rabbi Yehuda Boroosan and his wife on the engagement of their daughter Penina to mail Dear Rabbi Price, Shlita, Shimon Yehudah Pekeir of Brooklyn, NY. I read your article on Juice Authentication (Daf to our dedicated RFR in Europe Rabbi Avrohom Schwarz HaKashrus Volume 18, Number 10) with great and his wife on the engagement of their son Yossi to Sarah interest. Here in the UK, Kosher consumers Maman of Manchester, England. regularly drink fruit juice without any Hechsher. to our devoted administrative assistant Rivky Stamler and Your discussion of chemical analysis was most interesting. But I was her husband on the birth and bris of their son Moshe Tzvi. surprised you did not also mention the new (but expensive) tech- nique of DNA testing. to our dedicated RFR in Chicago, IL Rabbi Shlomo Newmark and his wife on the engagement of their son Zev Apparently according to articles in Kashrus Magazine (Wikler) to Yocheved Jacobovits of Lakewood, NJ. they’ve drawn up the DNA profile of various fish so they can check whether restaurants etc have substituted cheaper varieties. to our devoted RFR in the US and Ireland Rabbi Norman Presumably the same would work for juice ingredients. This would Schloss and his wife on the engagement of their daughter be a positive identification rather than mere “interpretations of data” Sara to Neal Davisson Fair Lawn NJ. or supposition. When this tool becomes wider used and cheaper, it to our devoted RFR in Venice, CA Rabbi Zvi B. Hollander might make your task of checking ingredients easier and more pre- and his wife on the marriage of their son Mayer Simcha to cise. Wishing you continued Hatzlachah. Yardena Mann of Brooklyn, NY. Josef I. Alter, Features Editor - UK

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