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Fundamental Guidelines for Commercial Vegetable

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Fundamental Guidelines for Commercial Vegetable 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.
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