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Mosaic Law Congregation Kashrut Policy Manual

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Mosaic Law Congregation Kashrut Policy Manual Mosaic Law Congregation Kashrut Policy Manual (last updated & revised 31 Jan 2019) Introduction Mosaic Law Congregation (MLC) is a member congregation of United Synagogue of Conservative Judaism and abides by the traditional mandates of Jewish Law. MLC maintains facilities to serve kosher meat and dairy meals. MLC prides itself on maintaining a high standard of kashrut in the kitchen that is in keeping with the tenets and principles of Conservative Judaism. The Rabbi is the final arbiter of any kashrut question or policies. This policy manual is prepared to facilitate food preparation in the MLC kitchen, articulate the guidelines regarding permissible activities when providing food and direct the certified mashgichim in implementing these activities. All certified mashgichim affirm that they keep a kosher home and will maintain the integrity of kashrut in the Mosaic Law kitchen. 1.1 Supervision The Rabbi of Mosaic Law Congregation serves as the Rav HaMakhshir on any kashrut question for the synagogue and its affiliate organizations. The Rabbi certifies all mashgichim to supervise the kashrut of all food preparation at MLC. The designated, on-site mashgiach is empowered to carry out the Rabbi’s kashrut policies. The Rabbi, or his/her designee, reserves the right to inspect all deliveries into the kitchen, all ingredients to be used and all preparation. This includes cooking, serving and cleaning procedures. The mashgiach shall remain on site until cleaning is complete. Most caterers require t’midi (constant) supervision while there are a small number of caterers who are permitted to have nichnas v’yotzei (entering & exiting) supervision. In the latter instance, the mashgiach should spot check the caterer’s activities to affirm that it is in line with MLC’s kashrut policy. If there are any questions, the mashgiach should be contacted immediately. Nevertheless, and unless directed otherwise by the Rabbi, the mashgiach shall supervise all food preparation at MLC. If the food preparer for a congregational event (i.e. Kiddush lunch) is a certified mashgiach, that person may fulfill both roles simultaneously and an additional mashgiach is not required to be in the kitchen. All food related activities must be performed in accordance with this policy. Food safety requirements shall be strictly followed. 1.2 Product Certification All ingredients and products must bear a recognized hechsher or come from an approved company. (www.kosherquest.org/kosher-symbols). No item may enter the kitchen unless specifically approved by the mashgiach or Rabbi. This includes items such as aluminum foil and plastic wrap. A mashgiach may make a ruling based on ingredients of a product when a hechsher is not available. The mashgiach will check with the Rabbi regarding ingredient inquiries. 2 1.3 Milk and Meat Separation All people working in the kitchen will maintain total separation of meat and milk during food preparation, cooking and presentation. No utensils or ingredients may be transferred from the dairy “closet” to the meat “closet”, or vice-versa. Each area must remain locked when the other area is in use. 1.4 Dairy It is preferable to use cheese with a certified hechsher. All cheese that is that is manufactured and packaged by reputable companies in the United States in which rennet is used as a curdling agent are permitted. (Rabbinical Assembly Halacha, Teshuva from Rabbi Abelson, 1994) Dairy products that do not use curdling agents (i.e. cream cheese, cottage cheese, sour cream, ricotta, etc.) must have a hechsher. Cheese (i.e. Parmesan or Romano) that has been processed into a dry powder must have a hechsher. 1.5 Wine Wines used for ritual events (Kiddush, Passover Seders, etc.) must have a hechsher. For all other instances, it is permitted to use wine from wineries in the USA and Canada, regardless of whether or not their production is subject to rabbinical supervision (Rabbinical Assembly Halacha, Teshuva from Rabbi Dorff, 1985). It is encouraged that Israeli wines are served. 1.6 Meat and Fish All meat must be kosher and have a hechsher. Only kosher fish is allowed. Processed fish and fish products (i.e. canned, pouch, etc.) must have a hechsher. 1.7 Shabbat and Holy Days No cooking is permitted and use of the microwave oven is forbidden on Shabbat and Holy Days. Foods that have been cooked prior to Shabbat and Holy Days may be warmed up on Shabbat and Holy Days. A non-Jew should turn on the oven and all other appliances. 2. Flipping the Sanctuary Kitchen 1. This specific policy applies only to the Main Kitchen in the Sanctuary building. a. The dairy closet must be locked whenever the meat closet is open and vice-versa. No items may be transferred between rooms. a. Remove and store the existing tablecloths; steam clean the table(s) and put on the new, applicable tablecloth before starting (blue = dairy; red = meat). b. The sanitizer must be run empty (without adding soap) for 1 cycle before using. 3 c. Between times when the stove tops are used for meat and dairy meals, they must be re- kashered by a thorough cleaning including emptying and cleaning the crumb traps and any remaining foods from the burner area. The burners must be run on the highest temperature setting for at least 10 minutes. d. Between times when the ovens (convection and conventional) are used for meat and dairy meals, ovens must first be re-kashered by a thorough cleaning (including the inside of the oven), including removing the racks and washing them with an abrasive cleanser, as necessary. The oven must then be run on the highest temperature setting for at least 30 minutes. If the oven will not be used in meal preparation, it does not need to be re-kashered. 3. Mashgiach Procedures 3.1 Overview All mashgichim work exclusively as agents of the Rabbi and must only follow the Kashrut policy set by the Rabbi. All who wish to serve as a mashgiach must be certified and complete a training course from the Rabbi and Head Mashgiach. For congregants who have never served as a certified mashgiach, certification will be given after they complete the mashgiach training and satisfactorily assist a mashgiach in the supervision of at least 3-5 kitchen related events. All mashgichim charge $25 per hour. At no time may a mashgiach charge a reduced fee. The time starts from when people preparing food first enter the kitchen and ends when they have completed the kitchen cleaning. The host will write a check payable to MLC (credit cards are accepted; please note that there is a bank processing fee associated with its use) in the total amount billed. You, as the mashgiach, will be reimbursed by the synagogue or you may elect to donate the mashgiach fee back to the shul. 3.2 Inspect the Kitchen for Readiness • The kitchen must be clean. • The sanitizer must start. If it does not operate, contact the Synagogue Administrator. • The dairy/ meat state of the kitchen must match the meal. 3.3 Inspect All Food . • All processed food must have an acceptable hechsher or come from a source specifically named by the Rabbi. Acceptable hechshers can be found at https://kosherquest.org/kosher-symbols (United States). • All food brought into the kitchen must pass kashrut inspection. • No home prepared food is allowed. 3.4 Inspect Utensils Used for Preparation • The dairy/meat utensils must match the food ingredients. • The utensils must be clean. • No outside utensils are allowed. 4 3.5 Ensure Cleaning Meets All Requirements • The final condition of the kitchen must meet or exceed the cleanliness observed at the start. • If the kitchen is left in an unclean state (per the mashgiach), kitchen privileges may be suspended or revoked. 5 ADDENDUM USE OF THE CENTER FOR MEMBERS OF MOSAIC LAW OR JEWISH ORGANIZATIONS Should an affiliate organization of Mosaic Law Congregation, an MLC member, another synagogue, its member or Jewish organization request the use of our Center where food will be served, all food must be kosher and prepared under the supervision of a Mashgiach, approved by the Rabbi of Mosaic Law Congregation. WINE, BEER, LIQUOR & CHEESE All wines made in the USA and Canada may be considered kosher, regardless of whether or not their production is subject to rabbinical supervision. Kosher certified wines should be encouraged, especially wines that are made in Israel. All liquor, beer and soft drinks are permitted without a heksher unless such specific beverage is determined to be unacceptable according to Jewish law. For events that will serve alcohol, it is required that non-alcoholic beverage options be provided as well. All cheese, completely dairy, manufactured and packaged by reputable companies in the United States in which rennet is used as a curdling agent, are permitted (Rabbinical Assembly halachah Teshuvah by Rabbi Isaac Abelson, 1994). However, it is preferable to use cheese with an approved heksher. Cheese (i.e. Parmesan or Romano) that has been processed into a dry powder must have a hechsher. 6 .
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