It's Not Easy Being Green

behindnion the symbol U A PUBLICATION FOR CERTIFIED COMPANIES Reaching 4,000 Food Executives & Over 2,500 Companies Worldwide

SUMMER 2003 Spotlight on OUCompanies Industry Trends 4 A Fish Story: OU Meets Challenges of the Sea IT’S NOT EASY BEING GREEN Kosher Meets Moby Dick The Success Story of Hanover Foods 10 Issues in Kosher Shipping IN 1924 HANOVER FOODS Cor- Always Check poration, located in Hanover, the Label IPennsylvania, began growing 16 A Review of and canning locally grown toma- Schedule B concerns toes, peas and beans. Throughout the next several decades, Hanover earned a reputation for freshness, consistency OU was chosen after Hanover and the highest quality. In the 1950’s, Foods researched kosher certification ❝OU was chosen Hanover was one of the first food manu- and recognized that the OU symbol has after Hanover Foods facturers to develop Individually Quick the highest recognition and trust in the Frozen (IQF) vegetables in poly bags. Jewish community as well as for many in researched kosher In 1972 Hanover purchased a small the Islamic communities and for strict certification and farming operation in Guatemala in order vegetarians in our marketing area. By to ensure year-round availability of veg- working with Rabbi Yaacov Blugrond, a recognized that the etables like broccoli, cauliflower, okra technical expert from the OU in Ortho- OU symbol has the and sugar snap peas. dox Jewish food law, we were able to highest recognition Today, Hanover Foods is one of the develop a system for producing kosher largest independently-owned food man- products in a plant that routinely pro- and trust in the Jewish ufacturers in the United States, with duces some products which are not community as well as annual sales of almost $350 million in kosher. Indeed, OU has international canned, frozen, fresh and freeze-dried recognition and allows us to purchase for many in the Islamic foods. Hanover is an active participant kosher ingredients internationally and communities and for in the retail, food service, industrial, pri- for certification of our frozen vegetable strict vegetarians in vate label and military segments of the plant in Guatemala. food business. A combination of hard work, atten- our marketing area.❞ Hanover’s “seed-to-plate” manage- tion to detail, and cooperation between ment assures our customers of our dedi- plant managers and the rabbis have pro-

WE WELCOME cation to quality control, availability and duced an entire line of OU products that YOUR COMMENTS innovation. Hanover Foods very proudly have earned the critical measure of qual- & CONTRIBUTIONS bears the OU symbol of quality on a ity we insist on. For example, the techni- fax wide range of our frozen and canned cal experts from the OU brought to our 212.613.0775 products. The OU symbol, which is one attention that there are very few frozen e–mail of the best-known trademarks in the vegetables available that bear any kosher [email protected] world, has been part of the Hanover tra- certification and that there is a demand

dition for several decades. CONTINUED ON PAGE 15 From the Editor

AVING RECENTLY ATTENDED the 2003 “All Somewhat puzzled, he pulls over his American Candy Expo” held in Chicago, I was most grati- export counterpart demanding that he “tell the rabbi Hfied to observe companies both big and small why we need pareve.” The response: “Because, in the promoting their sumptuous products to buyers seek- last hour we had three inquiries about pareve. Can we ing “kosher.” Time and again, I heard prospective cus- get it tomorrow?” he frantically cried out. When the tomers asking, “Are you kosher?” “Are you OU?” company’s OU certification was originally set up and (Unfortunately, many of the companies did not send pareve was suggested, it was felt by the company that along the “We are proud to be an OU company” signs “we’ll wait.” made specifically for industry shows, exhibits and There is an untapped hungry pareve market out conferences, which allow exhibit visitors to immedi- there seeking delicious pareve confections, candies, ately identify the company and its attractive products chocolates, ice cream and baked goods containing no with the Number One kashrut certification agency. dairy ingredients and produced on non-dairy equip- (See our “Marketing Tips” to order your signs.) ment. This pareve market exists not only in the ever- It’s apparent that the OU growing Orthodox kosher market (for whom pareve is Orthodox kosher symbol helps indus- an integral aspect of kosher observance) but in the Union try giants, as well as those ever-escalating lactose intolerant marketplace esti- just breaking into the mar- mated to number in the tens of millions. It is said that ketplace, to sell more prod- a high percentage of the non-Jewish lactose intolerant KASHRUT DIVISION uct and to gain a bigger consumers are well aware of the pareve designation RABBI MENACHEM GENACK Rabbinic Administrator market share in an ever and definition (containing no dairy components and RABBI MOSHE ELEFANT growing kosher market. produced on non-dairy equipment). For the kosher Executive Rabbinic Coordinator Director, New Company Department While catching up with consumer, of course, pareve means that the product RABBI YAAKOV LUBAN friends from a relatively new can be consumed and used with either dairy or meat. Executive Rabbinic Coordinator OU certified Turkish com- Pareve ice cream can be beautifully served RABBI ELIYAHU SAFRAN pany which joined together together with pareve cookies and enjoyed as a dessert Senior Rabbinic Coordinator Director, Review and Update Department with approximately 15 other after a meat dinner, as well as following a dairy lunch. RABBI YERACHMIEL MORRISON companies to form the first Dairy ice cream, dairy chocolates (even the finest RABBI ABRAHAM JURAVEL Ingredient Approval Registry ever Turkish pavilion at the among them!), dairy confections and snacks cannot ■ ■ ■ Chicago Candy Expo, I be served with a meat meal, cannot be consumed soon

DR. CHAIM WASSERMAN couldn’t help but feel yet after a meat meal, nor can they even placed on the Chairman, Joint Kashrut Commission again that pareve has still same dinner table. RABBI HOWARD KATZENSTEIN Director, Business Management not “made it” in the kosher In trying to promote pareve to companies just ANNA FULDA market place. Just as the becoming OU certified, I explain how pareve would Coordinator, Letters of Certification, company’s president was benefit the kosher consumer and simultaneously cre- Labels, Private Labels relating with justified pride ate a larger market share for the company. But I am ■ ■ ■ its tremendous inroads into often politely told, “OU-D is good enough for us,” or at RABBI EMANUEL HOLZER Chairman, Rabbinic Kashrut Commission the American marketplace times more bluntly, “We really don’t want to bother.” with over $2 million in pri- But many times, there is no big bother. I was ORTHODOX UNION vate label sales in only one recently completing the certification process for a HARVEY BLITZ President year “only because of the company seeking to produce OU pareve cookies. As RABBI DR. TZVI HERSH WEINREB OU,” its marketing repre- the Schedule A was reviewed one last time to be Executive Vice President sentative was furiously seek- absolutely certain that all ingredients were pareve, DAVID OLIVESTONE Director, Communicatons and Marketing ing my attention with his there were the raspberry bits (produced by an OU immediate need: “Rabbi, certified company) staring at me as OU-D. “But can’t we get pareve, can’t we what could possibly be dairy about raspberry bits?“ BEHIND THE UNION SYMBOL get pareve?” To which I I wondered. After inquiries with the Rabbinic Coor- RABBI ELIYAHU SAFRAN responded, “But why dinator, Rabbinic Field Representative, the com- Editor–in–Chief pareve? You seem to be pany QA and more, I was convinced that my new STEPHEN STEINER doing just fine with your OU- company should not be allowed to give up its quest Editor D (dairy).” for the pareve status and market share because of PAMELA WEIMAN Graphic Designer raspberry bits produced in kettles that infrequently also process dairy caramel and are therefore labeled

CONTINUED ON PAGE 9 2 BEHIND THE UNION SYMBOL SUMMER2003 WHAT’S received at the plant and after freezing for quality and the presence of insects. BUGGING YOU? A comprehensive integrated pest management program has been adopted for broccoli and cauliflower Not Hanover’s that]\ relies on predatory insects to control aphids and Broccoli & Cauliflower thrips, coupled with bacterial sprays that destroy cater- pillars. By removing insects using natural controls there are not normally any pesticide residues on these crops. ANOVER FOODS CORPORATION began Within the last year and through expert technical growing and processing frozen vegetables in guidance from Rabbi Yaacov Blugrond of the OU, the HGuatemala in the mid-1970’s. Many prob- processing operations for washing, blanching and freez- lems had to be overcome to produce vegetables which ing vegetables in the Guatemala plant have been modi- met Hanover’s high quality standards for sale to Ameri- fied to enable production of frozen broccoli and can consumers. A comprehensive Quality Control pro- cauliflower to meet the rigid requirements for insect con- gram, complete with one of the largest pesticide trol required for OU certification. Altogether vegetables laboratories in Central America, was established to must pass a minimum of eight tests before shipment to assure production of the highest quality vegetables for Hanover, PA. If and when the product does not meet any export from Guatemala to the United States. of the tests, it is automatically diverted to non-certified Quality Control begins at Hanover’s “Maya Pak” labels. division in Guatemala with careful selection of vegetable Finally, samples of broccoli and cauliflower are regu- varieties suitable to the growing region. To assure pesti- larly examined at the Hanover, PA plant by Rabbi cide compliance with United States standards, samples Richard Levine and further tested for insects. It is only of soil from the fields, samples of unharvested vegeta- after passing the final tests by Rabbi Levine that broccoli bles, harvested vegetables and frozen vegetables are and cauliflower are approved for packaging and ship- tested for any pesticide residuals. Quality Control per- ment to Hanover’s customers with the OU mark of sonnel also test vegetables in the field, at harvest, when approval. RMC Numbers on Your Schedule A– for Better OU Service In our continued efforts to better service our companies’ * After filling in all of your RMCs, email the Excel sheet needs, the Orthodox Union is now able to incorporate back to your RC who will forward it to our MIS depart- each plant’s RMCs into the Schedule A. This new and ment where RMCs will be automatically inputted into long-sought feature will make it possible for both plant your Schedule A. The Schedule A can now also be personnel and our Rabbinic Field Representatives to sorted by RMC. quickly and easily search for any and all raw materials in * The RMC project is on a per plant basis. Companies the plant. When communicating with our Ingredient with multiple plants may have RMCs that are plant spe- Department or with your RC, we will all instantly know cific. A company may have the same set of RMCs which ingredient is being discussed. Several companies inputted for all plants, provided that there are no co- and plants have already successfully integrated the RMCs packers. into their Schedules A. If you would like to have your RMCs integrated, please call your RC who will guide you * In order to assure the complete accuracy of the RMCs with the process. entries, please read the instructions accompanying the Excel sheets and be sure you follow those instructions * Your current schedule A will be emailed to your plant in carefully. Excel format. The Excel sheet contains all the information currently on the Schedule A including group #s, If you want to have your Schedule A enhanced with this certification information and comments. There is a new and useful feature, contact your RC or Rabbi Juravel blank space on the sheet for RMCs, where you will then who will be happy to further assist you with the process. enter your RMC. Multiple RMCs can be entered for the same ingredients and multiple ingredient descriptions Rabbi Juravel can be reached at 212.613.8396 or for the same RMC. [email protected].

www.ou.org 3 INDUSTRY Trends by Rabbi David Bistricer A to Th S of e Fish nges OU Meets the Challe

As long as humanity has sought sustenance, there has been fish to provide it. In our modern world, whether for an informal lunch or an elaborate dinner, it is inconceivable that a menu would not include fish.

Consequently, the need for fish has THE TUNA INDUSTRY ucts, since the processing of non- caused a great demand among Tuna is a basic staple of the average kosher fish would contaminate the kosher consumers. Fish companies diet. Tuna companies worldwide production line and render it not around the globe have responded have made themselves much more kosher. However, some plants man- by seeking kosher certification. The marketable by opting for OU ufacture other non-kosher prod- OU certifies numerous fish plants kosher certification. ucts (e.g., pet food) in the same on five continents, thereby main- The OU addressed a number of facility. The OU allows for this type taining a very strong presence issues before granting kosher certi- of non-kosher production but goes worldwide. The certification of fish fication to tuna companies. One to great lengths to ensure that the plants, however, has not been primary concern is the by-catch lines are kept separate and that the without challenges. The OU has that will be caught in the nets of various types of equipment are not met these challenges by addressing the fishermen. Absolute assurance compatible with one another. the issues at hand and offers a pre- is necessary that non-kosher fish Once the frozen tuna are mier level of kosher supervision. will not become mixed into the brought to the factory they are kosher certified product. After placed in large metal bins and are WHAT MAKES extensive review, the OU deter- thawed in lukewarm water. After A FISH KOSHER? mined that this concern is ade- thawing, the fish are placed on A kosher fish must posses sev- quately addressed by the standard racks for steaming. The fish are eral characteristics. All kosher fish practices of the industry itself. then skinned and de-boned, placed must have fins and scales. Further- Once the tuna is caught, it is hand in a broth of hydrolyzed vegetable more, the scales must be capable of sorted and segregated. Each variety and soy proteins, then canned. being removed without tearing the of tuna (e.g., skipjack, yellow fin, There was a time when companies fish’s skin. It is not unusual for etc.) has its own designated freezer used casein in the broth. However, some fish to meet the first two cri- on the boat. In addition, each fish this practice has ceased and soy teria and not the third. Sturgeon, is individually inspected by quality protein is presently used. The tuna which is a very common fish, is a control once it reaches the shore. companies decided to stop using prime example. Although sturgeon The fishermen and companies go casein for a variety of reasons, does posses fins and scales, the to great lengths for their own pur- including the restrictions placed scales are incapable of being poses to ensure that there is on the kosher market by labeling a removed without tearing the skin. absolutely no mixture of tuna and product as dairy, requiring the OU- The OU is proud to certify a non-tuna in the manufacturing D symbol. large diversity of fish companies process. Recently, the OU began to cer- and fish products around the In some instances, tuna plants tify some tuna as kosher for world. For the purposes of this arti- may desire to manufacture other Passover. In order to adhere to a cle, we will focus on three indus- types of non-kosher fish in the stricter standard in anticipation of tries: TUNA FISH, SMOKED FISH AND same facility. The OU will not grant the Passover holiday, all OU-P certi- HERRING. certification to plants that also fied tuna fish is manufactured manufacture non-kosher fish prod- under the constant supervision of

4 BEHIND THE UNION SYMBOL SUMMER2003 y The Fish That Ate Manhattan, r or The Fish That Everyone (it Seems) o Sea f the Is Eating in Manhattan

ROM OUT OF NOWHERE, it seems, but actually from Japan, a new sensation has arrived in the world of kosher food – raw fish. This seem- an OU field representative. In addi- Fingly unappetizing dish takes on a new allure with its Japanese name, tion, there are restrictions as to sushi. Restaurants that are supervised by the OU have been steadily adding which ingredients may be used, and sushi to their menus, and with excellent results. With Japanese chefs in full the broth may consist of only oil regalia preparing the sushi, the uncooked salmon, tuna or other varieties and water. of fish are giving longtime menu favorites a run for their money, even in delis, steakhouses, dairy restaurants and other establishments that never THE SMOKED FISH before offered recipes from Asia on their menus. INDUSTRY “You have to keep up with the times,” declared Moti Zilber, of Mr. The OU also certifies many smoke- Broadway, a combination deli/Middle Eastern restaurant in Manhattan. houses worldwide. Smoked fish is a “We researched the market to learn what kosher consumers want – and delicacy which may be often found they want sushi.” Three Japanese sushi chefs have been added to the pay- at Sabbath and festive meals of roll to prepare 103 different dishes – a treat for every palate and for every kosher fish eaters. Fish smokehouses phase of the meal. throughout the world are well aware Appetizers include edamame, or steamed soy bean and usuzukuri or of the demand for kosher certified thin sliced fluke on ice. Salads include seaweed – yes, seaweed, salmon skin smoked fish and often opt for the and black Cajun tuna. There are sushi soups as well. OU certification to appeal to this Fifteen different entrees include chirasha, or mixed fish on a bed of demand. rice; vegetarian sushi, sushi and sashimi; and a combination of spicy tuna, The fish are often brought into yellowtail scallion and salmon skin. There are chef special rolls such as the plant in a raw and whole state. green dragon, red dragon, fire house, and other delights, straight on down This allows the Orthodox Union the menu. field representative to verify that the fish is kosher by checking for ❝ Sushi...It’s tasty, it’s great. You order it, fins and scales. Fillets may be you have a nice meal, you’re not bloated.❞ brought into the plant if they are packaged and bear an acceptable Prime Grill, a steakhouse in Manhattan, put sushi on its menu when it kosher symbol. The one exception opened its doors two years ago, says Shoshana Mendelouizi, the establish- to this rule is salmon. Since salmon ment’s special events coordinator. “We decided to have the best sushi any- has a very unique pinkish-reddish where,” she says proudly. “We have the freshest fish, the most delicious color, it is incompatible with any sauces, and the sushi is always prepared on the premises. We have the right other type of fish. The color of the fish and the right combinations.” flesh confirms that it is salmon, and The results: fully 25 percent of the Grill’s orders now are sushi, rather kosher, without checking for the than prime beef or similar dishes. presence of fins and scales. Not long ago, Circa opened a dairy restaurant in lower Manhattan, its The fish are brined in what is third establishment, and located near OU headquarters. Sushi, of course, is usually a simple salt-water solution. prominently featured on the menu. “Sushi is one of the fastest growing Nowadays, many smokehouses rely food categories in the kosher world,” declares Harry Ashkenazie, the man- on advanced technology that injects ager. “It’s tasty, it’s great. You order it, you have a nice meal, you’re not the solution into each individual bloated. You have it as a full meal, or you have it as a sandwich, and as a fish, which hastens the production soup it’s a wonderful addition to a meal.” process. Of course, Japanese chefs prepare the sushi, “We have the whole After the brining, the fish is ambiance,” Mr. Ashkenzie says. “These chefs devote their lives to sushi. You smoked. There are two common don’t want some Jewish guy preparing it who just read about it in a book.”

CONTINUED ON PAGE 12

www.ou.org 5 NO GULF IN KOSHER OBSERVANCE: How an OU Expert Helped the Troops in Iraq Observe the Dietary Laws

RMIES TRAVEL on their board box containers (some are stomachs, military experts kosher, some aren’t); and Kelloggs’ Asay, and kosher observant cereals from Germany (kosher) members of the U.S. fighting among other products. Rabbi forces serving during the war in Grossman had to conduct investi- Iraq were assisted in keeping the gations to find out the answers. dietary laws on the battlefield by With Passover approaching, the OU. It all happened because a the chaplain also asked additional Jewish chaplain based in Kuwait questions about whether items inaugurated an e-mail conversa- that are kosher year-round are tion with one of the OU’s kashrut kosher for Passover. For example, experts. in regard to an inquiry from Rabbi (Captain) David Gold- Kuwait about spices, Rabbi Gross- strom, of the III Corps 4th Infantry man wrote back that plain spices Division, based in Fort Hood, are kosher for Passover, but spice Texas, needed some help. Troops blends are not. were provided with pre-packaged The exchange of messages kosher meals, but the chaplain moved Captain Goldstrom to wanted to supplement their diet write, “I have always appreciated with other delicacies. Captain how much expertise you and oth- Goldstrom remembered that the ers in the Kashrut industry must registrar of a yeshiva he had have in order to deal with mod- attended in Monsey, NY was the ern food production methods, wife of the OU’s Rabbi Yosef Gross- but now as I wrestle with being in Captain Goldstrom man. He sent Miriam Grossman an the Gulf under wartime condi- ❝ e-mail, she put him in touch with tions, I really appreciate it.” has an extremely Rabbi Grossman, and the OU “Captain Goldstrom has an became part of the war effort. extremely difficult task, maintain- difficult task, Captain Goldstrom asked ing kosher standards under the about Snapple juices produced in most trying circumstances,” said maintaining kosher the United States but with Arabic the OU’s Rabbi Grossman. “It is a standards under labels (they are not kosher); milk tribute to him and to the troops in cardboard containers produced that look to him for guidance that the most trying in Kuwait (not kosher because of they expect the same approach to the possibility of camel’s milk Jewish law while they are fighting circumstances.❞ being added); fruit juices from a war that they expect at home. concentrate produced in the Gulf The OU is delighted to assist them States and packaged in small card- in achieving this objective.”

6 BEHIND THE UNION SYMBOL SUMMER2003 OU COMPANIES Speak

Sea Specialties

O SOUTH, YOUNG MAN,” could be the the company now operates facilities in nearby Ft. slogan of SeaSpecialties, one of the largest Lauderdale, Philadelphia and New York, and satis- “Gmanufacturers and distributors of smoked fies its customers from deli counters to five-star fish and seafood in the country. Founded by the restaurants throughout the western hemisphere. Oxenberg brothers, who sold smoked fish from OU supervision has played a major role in Sea- pushcarts on the streets of Brooklyn beginning in Specialties’ growth over the past 25 years. “Our cus- 1926, the firm followed many of its customers demand OU supervision because it is tomers to Miami, establishing itself anew considered to be the highest authority on Jew- as Florida Smoked Fish in 1954. Now led ish dietary laws,” declares Harvey. by President and CEO Harvey Oxenberg, “The observant Jewish population the firm is under the management of respects the OU and therefore pur- third and fourth generation members of the found- chases our product over others that do not have ing family. OU certification. The non-Jewish population con- Under Harvey’s Oxenberg’s leadership, SeaSpe- siders kosher products, especially those certified cialties has sought to transform itself from a local kosher by the OU, to be fresh and of high quality. Miami smoked fish operation into a nationally rec- Unquestionably OU certification establishes confi- ognized specialty seafood business. “With lots of dence with consumers that the product has passed hard work and creative thinking, our business has inspection and meets high quality standards.” grown and diversified these last 50 years in ways Harvey Oxenberg adds that the firm’s relation- that were never imagined by my grandfather and ship with the OU “is cordial, professional and hon- great-uncle,” Harvey says. In addition to Miami, est. We have the utmost integrity, and we share that integrity with the OU.” KOSHER MEMORABILIA Rabbi David Bistricer serves as the Orthodox Union’s rabbinic Sought for Kosherfest 2003 coordinator for SeaSpecialties. Officials planning Kosherfest 2003 in October are seeking any memorabilia that will con- When attending your tribute to an exhibition on the history of kosher industry conferences or food in the U.S. The exhibit will include photo- exhibiting at shows be graphs, packaging, ads, and any other docu- sure to display your "We ments or items that will help an expected Are Proud to Be an OU 13,000 visitors appreciate the remarkable his- Company" sign. Your tory of kosher in America. “We are pleased to marketing people and show invite kosher food companies as well as indi- organizers ought to always viduals to contribute or loan materials to an have the signs in their unprecedented exhibit on the history of show kits. They are sure kosher,” said Robert Fettman of IMC, produc- to attract the kosher buyers ers of the two-day kosher foods show that will to your booth If you need take place October 28-29, 2003, at the Jacob more copies of the sign, K. Javits Convention Center in New York. we will be glad to supply Anyone with items to contribute should contact them. Email [email protected] Mr. Fettman at 212-868-2960, ext. 105. All for your copies. items will either be copied for the show or returned after it. www.ou.org 7 OU COMPANIES Speak ❝ Marketing a product that carries the OU symbol makes that product acceptable almost everywhere.❞ A&B GEFILTE FISH – NO LABOR, NO PRESERVATIVES

S WE WELL KNOW, gefilte gent kosher requirements. As fish is the prototypical Jew- a result, A&B Famous Gefilte Aish food, occupying a respected Fish has enjoyed continual place in Jewish households, particu- growth and is today the larly for Sabbath and holiday meals. biggest manufacturer of Yes, Jewish comics have joked about frozen gefilte fish worldwide, gefilte fish, but seemingly always selling its product through- with warmth, given their recogni- out the United States, tion that this tasty and much- Israel, Canada, Belgium, beloved food has been such an England, Switzerland, Aus- important part of their diet – and tralia and beyond. even their heritage. And of course, When Abraham and Benjamin started to they remember their grandmothers slaving over explore the marketplace, they found a very strong the stove preparing homemade gefilte fish for demand for strict kosher certification. Further those very special occasions. research revealed the Orthodox Union with its Not surprisingly in this era of labor-saving famous OU symbol to be the leader in providing advances, modern manufacturing has brought the desired kind of supervision. about mass produced gefilte fish, mainly in cans Today Abraham and Benjamin say with confi- and jars, but consequently loaded with chemicals dence that they made the right choice, because and preservatives. People learned to accept the OU is still number one in the kosher world. Mar- compromises in the jarred product. keting a product that carries the OU symbol makes Not all of them, though. With many con- that product acceptable almost everywhere. The sumers still unwilling to accept a watered down reverse is also true: they once tried to import a and less than pure version, and with many others product and didn’t put the OU on it, and were accepting it only grudgingly, Abraham Koth and simply unable to sell it. Benjamin Berger, owners of a small fish store in Moreover, in today’s modern manufacturing Monsey, New York, saw a great opportunity around world, even the simplest ingredients can present 1977 and so founded A&B Famous Gefilte Fish. kosher questions. By turning to the OU to solve By processing fresh gefilte fish and freezing the this problem, within a day or sometimes even less finished mix, A&B Famous Gefilte Fish was able to they get a straight answer to whether they can use market a one hundred percent natural product, that ingredient. And if they cannot use it — as in chemical and preservative free, that was every bit the case of a simple sweetener they once consid- as tasty and fresh as the old fashioned homemade ered that even carried a cretin kosher symbol — version but without all the time and hard work the OU quickly told them no. that was once required to prepare it. A&B Famous Gefilte Fish owes its success to the Abraham and Benjamin, starting out in the vision and foresight of Abraham and Benjamin, back room of their little fish store, immediately but in very great part to the OU as well. OU certifi- committed their firm to high standards in the all- cation opens doors in homes to them worldwide — important areas of product consistency, freshness and when your product is gefilte fish, if those of ingredients and complete adherence to strin- doors don’t open, you are out of business.

8 BEHIND THE UNION SYMBOL SUMMER2003 OU COMPANIES Speak Icicle Seafood

HE CLIMATE IS TEMPERATE in Seattle, where “Icicle's decision to become kosher certified Icicle Seafoods is based, but as an Alaska-char- results from our desire to make our products Ttered corporation (in 1965), attractive in as many ways as possi- the company's name is most ble to as many consumers as pos- appropriate. Icicle is a verti- sible," explains John Boynton, cally integrated processor and Director of Canned Sales. "We distributor of salmon as well as made the decision to become OU pollock, halibut, pacific cod certified because we felt that the and black cod, surimi seafood, symbol is the most easily recog- smoked seafood and other nized by the consumer, in a sense products. giving the product an additional Over the years Icicle has quality credential." built a worldwide reputation Mr. Boynton and his col- and customer base with its leagues are delighted with the own brands as well as estab- relationship, he declares. "Our lishing itself as a private label experience in dealing with the supplier to food service and Orthodox Union has been posi- national brands. Given its entire tive from the start. The OU has been product line, however, salmon remains the big fish very cooperative and quick to respond to requests at Icicle. As one of the largest salmon canning and issues we raised. In short, we see the relation- operations in the world, Icicle offers a wide selec- ship as beneficial to the growth of our product tion of products that are sold under the Ship Ahoy lines as well as to the growth of our private label brand. Icicle canned salmon is readily found on and national brand business." supermarket shelves worldwide and is available in pink, red, pink and skinless/boneless varieties. Rabbi Chaim Goldberg serves as Orthodox Union rabbinic coordinator for Icicle Seafood and A&B Gefilte Fish.

EDITOR CONTINUED FROM PAGE 2

OU-D. With superb cooperation from the rasp- Speaking of pareve, we are pleased to present an berry bits company Rabbinic Coordinator, Rab- extensive analysis of kosher fish (pareve!) certifica- binic Field Representative and the company’s full tion beautifully expounded by Rabbi David Bistricer, realization and understanding that its client com- as well as an introduction to kosher issues affecting pany needs 100 percent pareve raspberry bits and shipping of inherently kosher raw materials across not pareve raspberry bits product processed on the world’s oceans. Rabbis Goldberg’s and Price’s dairy equipment, the company agreed to have the presentation will hopefully introduce you to an kettle in which the raspberry bits are processed aspect of the kosher certification process that is not kosherized by the OU’s RFR. always obvious but is critically important. The cookie company will have its pareve bits and the raspberry bits company will retain a client Keep in touch. (and very possibly attract many more as word gets out about its pareve capabilities) — all at a cost of several hundred dollars (the kosherization supervi- sory fee) and very little bother, indeed. More companies need to better discern the great opportunities available in the pareve world. Get your marketing people involved. They can report back on decisions Rabbi Eliyahu Safran that could ultimately affect millions of dollars of sales. Editor/Senior Rabbinic Coodinator

www.ou.org 9 kosher meets by Rabbis Yosef Goldberg and Gavriel Price, Orthodox Union rabbinic coordinators

ITH THE GLOBALIZATION of the world economy, it’s no Wsecret that food ingredients are shipped to food manufacturing facilities from the four corners of the globe. Millions of metric tons of palm and coconut derived oils and fatty acids are imported from Malaysia, Indonesia, and the Philippines. Oleo- resins, the basis for the flavors industry, can come from India and Middle East. Alcohols synthesized from coal tar are made in South Africa.

To ensure transport tanks that hold between 18-20 metric tons; that kosher cer- and in 55-gallon drums. tified products Cargo ships, enormous and majestic, ply the Seven manufactured over- Seas, dispensing and bringing in product at ports from seas remain kosher during all over the globe. Monitoring the kosher integrity of the long journey here, the OU certified products would not be possible without the reviews, before dispatch, the sea vessels cooperation and commitment from the firms involved designated for transport. Monitoring is necessary in the handling and logistics of shipping liquid bulk because shipping and storage of kosher materials often items. involves issues as sensitive to the kosher status of foods Stolt-Nielsen, one of the giants in the transporting as the manufacturing process itself. OU companies are liquid bulk items, has had an especially close relation- familiar with the rule that equipment that has been ship with the OU for some time. Many OU companies ❝The holding tanks of the barges must also meet the necessary requirements for kosher transport.❞ used for non-kosher material is not suitable to be used receive product that, at one time or another, may have for kosher material. That rule applies just as much been carried on a Stolt-Nielsen carrier. inside the manufacturing facility as it does outside the Not too long ago a contingent of OU rabbis visited facility. And so when an inherently kosher food leaves a the Stolt Aquamarine to learn about the operations of facility in a vessel that has just transported a non-kosher this mammoth vessel, which is typical of the large fleet food, the kosher status of that certified food, in the of Stolt carriers. We brought with us a former merchant worst of circumstances, might have been jeopardized. marine, now an aspiring rabbi, to help guide us on our Liquid products are typically transported in one of tour. Transfer of products from one hold to another, re- three ways: in cargo holds, which can carry up to 4,000 use of steam, and the contact between non-kosher prod- metric tons of liquid; to ISO-tanks, small, inter-modal uct and kosher product are some of the issues the team

10 BEHIND THE UNION SYMBOL SUMMER2003 moby dick

of rabbis discussed with Stolt engi- tional documentation associated also meet the necessary require- neers and other personnel. with that. ments for kosher transport. And it ISO-tanks are independent hold- Finally, many coastal storage should be duly noted, as many of ing tanks that can travel both on sea facilities, which conveniently house our readers already know, that land (on a ship) and land (on a truck). For product at port of discharge until transport should be through certified warm-water transport or transport they can be dispatched to the end- trailers and railcars. during the summer months, the OU user, are certified by the OU. These The logistics of global transport recommends the use of a product facilities are both here in the States are complex. When contemplating a called a Flexi-Tank, which is an ISO- as well as in Europe. Barges are often transatlantic or transpacific transfer tank that contains within it a dispos- used to transfer kosher product from of product, consult your RC. We’ve able bag. Use of the Flexi-tank avoids a ship to a storage terminal (and established guidelines that will the problems of inadequate cleaning sometimes to another barge). The enable your product to get here as of previous holds and the excep- holding tanks of the barges must kosher as can be.

TANKS FOR THE MEMORIES – KOSHER STORAGE THE OU WAY

HUDSON TANK TERMINALS CORPORATION panies a load to its destination and is maintained at is an independent, for-hire, the facility. Kosher cleaning of equipment and tanks is bulk liquid storage facility monitored by a rabbi and then certified. Extensive located at Berth 14 in records are kept of tank and equipment usage to Port Newark (Port of ensure kosher status. New York), NJ. A family The facility is comprised of 160 tanks of various owned and operated sizes and can store over 35 million gallons of product. business, it is a food It is capable of loading more than 25 tank trucks at grade facility which one time and has sidings to accommodate 45 railroad stores only oils, fats and tank cars. Hudson Tank handles approximately 100 oleochemicals -- chemicals derived from fats and oils. ocean-going vessels annually. The tank farm is located Hudson Tank is unique in the bulk liquid food stor- with immediate access to major highways, Interstates age business in that it employs a full time rabbi to 80 and 95, and has service from two major railroad ensure that kosher certified products remain kosher carriers, CSX and NS. during their storage lives, which can be months at a From the cleaning of equipment and tanks and time. Additionally, the facility is monitored on a daily the maintenance of extensive records to the develop- basis with oversight by an Orthodox Union certifying ment of inventory management systems and opera- rabbi. The company has enjoyed an extremely close tional guidelines, Hudson Tank offers the highest level relationship with the OU for over ten years. of kosher services. Tank, truck and rail cars are kosher sealed and Rabbi Gavriel Price certified by a rabbi as part of the daily operations of serves as the Orthodox Union’s rabbinic the company. Signed kosher documentation accom- coordinator for Hudson Tank Terminals.

www.ou.org 11 INDUSTRY Trends

FISH CONTINUED FROM PAGE 5

types of smoking, cold and hot. Cold smoking does not the acid used is glacial acetic acid, cook the fish. It is a simple process that involves adding which is petroleum based. This smoke to the fish, while the smoking oven is at an has allowed the OU to classify ambient temperature. The cold smoking process is the herrings in brine as a common for many types of fish. It is most typical of the group one ingredient. salmon and the final product is commonly known as A number of years ago, there was experi- nova. mentation done in Europe with non-kosher The hot smoking process involves cooking the fish enzymes (e.g., pepsin and trypsin) added to the herring in the smoking oven with smoke added to the fish. brine as a softening agent. This technology proved Often there is a drying cycle in the oven prior to the costly and was never accepted, but it was followed hot smoke, which makes the fish edible before the closely by the OU given its careful monitoring of indus- cooking. The temperatures of the hot smoke and dura- try practices. tion of the cooking cycle often depend upon the type Another concern of the OU is the origin of the bar- of fish and the toughness of its skin. rels in which the brined herring sit. If a non-kosher fish There are two ways that the smoke may be gener- soaks in a barrel for a period of twenty-four hours, the ated. The old-fashioned way to create the smoke barrel becomes non-kosher. If the herring is brined in a involves placing wood chips into generators located non-kosher barrel for twenty-four hours, the herring is outside the smoking oven, which burn the chips and non-kosher. To address this issue, the OU requires herring companies to insist on receiving herring in lined barrels, with the liners The liquid smoke must bear serving as protection from the non-kosher ❝ fish. Many companies have embraced this a kosher symbol and come technique for their own purposes as well, with the liners serving as protection from from an acceptable source. waste and facilitating the cleaning ❞ process. It is common for many herring com- add smoke to the fish. Today many plants spray a liq- panies to manufacture kosher certified dairy and non- uid smoke flavor on the fish inside the oven. It is dairy products. It is important for there to be an important to note that although woodchips are classi- acceptable cleanup system in place to adequately fied as a group one ingredient and are acceptable from address any possible cross contamination between any source, the liquid smoke must bear a kosher sym- dairy and non-dairy. This is routinely monitored bol and come from an acceptable source. through the field inspection. Other raw materials used at the smokehouses may Other raw materials also commonly used at herring include wine, spice blends, vinegar, etc. All these ingre- plants include wine, spice blends, vinegar, and sour dients are sensitive items and must be pre-approved by cream. Since these ingredients are sensitive items, they the Orthodox Union for use. must be always be approved by the Orthodox Union prior to use. THE HERRING INDUSTRY The proper kosher supervision of fish companies The processing of herring is very simple and involves has proven to be a challenge. The OU has risen to the no heat. Herring fillets are taken from brine, mixed occasion by developing a level of expertise which with sauce, and are jarred. However, there are a num- allows it to service the companies it certifies – and the ber of issues within the industry that the Orthodox kosher consumer – by providing an unparalleled level Union closely monitors. of supervision. The herrings in brine are brought into the plant while in barrels. The brine contains acetic acid which Rabbi David Bistricer could be vinegar based and would require kosher certi- serves as Orthodox Union Rabbinic Coordinator fication. However, extensive research has shown that for many OU certified fish companies.

12 BEHIND THE UNION SYMBOL SUMMER2003 (Reprinted from Nutritional Outlook Magazine’s 2003 KOSHER CERTIFICATION Buyers Guide Issue, Published March, 2003. For more information visit www.nutritionaloutlook.com) How to Get Kosher Certification

The process takes time, but the benefits are worth it.

osher, the Hebrew word for “proper,” encompasses BY JOHN MOORE 3000-year-old biblical laws concerning food consump- tion. The kosher market has grown tremendously in the last 10 years, and it is estimated that $150 billion of kosher-certified products are consumed annually. KKosher certification requires strict adherence to a series of guidelines governing the usage, production, packaging, and labeling of food products. The rules are complicated, but the main points include: (1) Meat and dairy products must never be used together; (2) no shellfish, pork, or insects may be consumed in any form, including ingredients derived from these sources; and (3) all meat must be slaugh- tered according to strict guidelines. What can a manufacturer seeking kosher certification expect? At NOW Foods (Blooming- dale, IL), we recently underwent the rigorous kosher-certification process. We hope our experience can help other manufacturers prepare themselves when seeking kosher certification.

DETAILED, MANAGEABLE Today there are more than 100 kosher-certification organizations—the largest, oldest, and strictest of which is the Orthodox Union (OU; New York City). Upon contacting the OU, we were pleased to find the staff extremely friendly, helpful, and supportive. We were sent an application packet containing four different forms. The information required was extremely detailed, but the forms were easy to understand and complete, and the packet included The certification mark of instructions and a flowchart of the entire certification process. the Orthodox Union The Company Profile form required a description of our company’s goals and (pictured above) is one of objectives in obtaining kosher certification, as well as key contacts. many symbols used to We had to list the particulars of each facility where kosher manufacturing identify kosher products. would occur on the Plant Profile form, including the names of each location’s production supervisor, purchasing supervisor, packaging materials supervisor, and the marketing and advertising supervisor. The Plant Raw Material/Ingredient form required a list of each and every raw material and ingredient that would be used during manufacturing, including emulsifiers, excipients, and desiccants. All must be certified kosher by an organization recognized by the OU. We had to include manufacturer

www.ou.org 13 NOW foods is a family owned and operated natural products manufacturer/distributor with a 30-year legacy of providing high quality nutritional supplements at affordable prices. From humble beginnings as a Chicago-based grain and legume products manufacturer owned by KOSHER CERTIFICATION the Richard family, NOW foods has grown into a leading national supplier of natural nutritional supplements and whole foods. With the third generation of the Richard family active in the daily operation of NOW foods, the company is poised to continue its tradition of offer- ing consumers the best value possible for quality dietary supplements and whole foods.

A contract was created outlining the terms, provisions, certification fees, standard clauses, and special clauses that were specific to our needs. The contract also contained Schedule A, a list of all approved ingredients and raw materials, and Schedule B, a list of all finished certified brands and products with their designations. A product may be designated either pareve (neutral), dairy, meat, or for Passover. Pareve is designated OU. It means the product contains no dairy- or meat-derived ingredients. Dairy (OU–D) means the product contains dairy ingredients, or was processed on dairy manufacturing equipment. Meat (OU–M) means the product contains meat or poultry ingredients, or was manufactured on The kosher-certification process includes anything that touches product, including filling and equipment used for meat processing. packaging lines. Photo courtesy of NOW Foods. Finally, Passover (OU–P) means the product ingredients are safe for use certificates of analysis and internal specification sheets for during the Passover holiday. each ingredient, as well as the type of packaging they were Once the contract was signed and approved by both par- shipped in, the manufacturer’s name, the kosher organi- ties, an OU-designated rabbinic inspector returned to zation that certified the raw material, and whether its review NOW’s facility for compliance with the agreement. kosher symbol is displayed on the packaging. After favorable review, we were granted kosher certifica- Finally, the Product Information tion and began production. form required a list of the brand Kosher certification demands names of all products that were to a tremendous commitment of be kosher certified, including an Many of the raw materials time and resources, but the ingredient component list to help benefits are numerous. Kosher the OU determine if the product initially proposed for NOW’s products are consumed by Jews, qualified for kosher status and its Muslims, Seventh-Day Adven- designation. Private-label infor- formulas had to be sourced tists, vegetarians, vegans, lactose- mation is also required, including intolerant individuals, and many distributor names and particulars. from different vendors others who purchase kosher products for religious or philo- FIRST OBSTACLE— because the original sophical reasons. With concerns NONKOSHER VENDORS about the integrity of our food Many of the raw materials ini- kosher-certifying organization supply growing, kosher certifica- tially proposed for our formulas tion lets consumers know that had to be sourced from different wasn’t recognized by the your product is of the highest vendors because the original integrity and purity. kosher-certifying organization Orthodox Union. Beyond these benefits, the cer- wasn’t recognized by the OU. The tification process forced us to OU was very helpful in putting us reevaluate every process, proce- in touch with recognized kosher dure, system, and control we use suppliers. This, and the fact that we were seeking certifi- in all aspects of our business, and required the participation cation for many different ingredients, took about seven of almost every employee at NOW Foods, enhancing our months. This time frame would vary for other companies. business as a whole. ❖ Once the completed application was received by the OU, we were preinvoiced for the inspection costs. A senior field representative inspected our manufacturing facility and processes. The inspection was detailed and exhaustive, fol- John Moore is a marketing assistant/copywriter at lowing raw materials from receiving through production to NOW Foods. For more information, call 630/545-9098 or visit finished goods. Every aspect of the process was intense- the company’s Web site, www.nowfoods.com. To learn more ly scrutinized. The representative’s report was sent to the about the Orthodox Union, visit www.ou.org. Rabbinic Kashruth Commission for review.

14 BEHIND THE UNION SYMBOL SUMMER2003 POLICY REMINDERG FYour company and the OU share a mutual obligation to the consumer to communi- Helping to keep Hanover kosher: from left, Rabbi Richard Levine; Earl Erb, Hanover Director of Technical Services and cate clearly about products, particularly to Process Improvement; Gary Knisely, Hanover Executive Vice avoid the most unfortunate possibility that President; and Rabbi Yaacov Blugrond. the kosher consumer will mistakenly eat a

HANOVER CONTINUED FROM PAGE 1 non-certified product. That is why it is OU policy to never authorize the manufacture for assurance that frozen vegetables meet the rigid of identical product in certified and non- quality standards required for the Jewish and other certified plants. religious communities. Working with the OU we have been able to devise procedures for growing and pro- Even if product from the non-certified cessing frozen broccoli that meets Hanover quality plant does not bear a kosher symbol, the standards and the very high standards required for kosher consumer is very likely to pur- OU kosher certification. chase it due to its identical appearance to There now are frozen vegetables with OU kosher product from the kosher plant. If you seek certification distributed at a reasonable price and to manufacture identical product in two available in every market on the East Coast from plants — one certified and the other non- Florida to Maine and west to the Mississippi River. Hanover Foods has a broad range of Hanover Canned certified — or if the problem may already Beans, canned vegetables, canned mushrooms, Gold be present — please contact your rabbinic line, Silver Line and Hanover Banner Frozen Vegeta- coordinator without delay. bles and Bickels Snack Foods with OU Certification. The OU will work with you toward a clear These products are available to both the retail and solution which meets your needs as well food service markets. as those of the consumer — our mutual, Hanover’s close working relationship with the OU most valued asset. has enabled us to reach out to a whole new market which relies on the OU to assure that foods meet and ______exceed some of the world’s highest standards for pro- FIn this age of corporate change, business duction and quality. This relationship has evolved contacts and staffs are subject to modifi- over the past decade and although it has presented cation with great frequency. In the event challenges we are certain that it has benefited all that your company’s personnel develop- involved, especially our new customers. Hanover is extremely gratified to be able to offer kosher products ments affect the handling of kosher mat- to consumers who buy kosher foods for religious, ters, please inform the OU as soon as dietary or any other reasons. possible. Just as you rely on the availabil- The future has never looked brighter for Hanover ity of a regular rabbinic coordinator at OU Foods Corporation. Continued dedication to quality Headquarters to expedite your kosher and innovation together with the OU symbol of kosher needs, our rabbinic coordinators and rab- certification are surely a winning combination! binic field representatives in turn rely on the presence of regular corporate and Rabbi Yoel Schonfeld plant contacts to assist them in being on serves as the Orthodox Union’s rabbinic coordinator for Hanover Foods top of kosher issues and to facilitate smooth OU visits. Gary Knisely Executive Vice President, and Earl Erb, Director of Technical Services and Process Improvement, are We appreciate your cooperation. the Hanover executives who work with the OU.

www.ou.org 15 “Did I violate the Laws of Kosher which ALWAYS are so important to me?” CHECK “What did I do to my dishes?” “Are they now THE contaminated?” “Do they LABEL need to be disposed of?” by Rabbi Gershon Segal

OUR COMPANY INVESTS the nated? Do they need to be disposed related allergies have come to rely time, energy and resources to of? These are the kind of calls we on the OU symbol without a “D” as Yproduce kosher products that dread receiving at the OU. These an assurance of the nondairy status are OU certified. Raw materials are calls are particularly frustrating of a product on a supermarket shelf. purchased only from sources because we know that companies The potential health hazard as a approved on Schedule A. Produc- have gone through all the energy result of an inadvertent omission of tion procedures conform to the spe- and expense to produce kosher the letter D next to the OU on a cial clauses in your kosher contract items and to segregate the dairy dairy product, can be serious for and you maintain proper segrega- from the pareve and the kosher such individuals. When a product is tion between pareve, dairy and from the non-kosher. It is only mislabeled it often has to be non-kosher. Given all of the above recalled or notice must be placed in you feel confident that nothing can Jewish newspapers and periodicals go wrong with your kosher pro- ❝The kosher advertising the mislabeled item, gram. Until, one day consumers which includes the information of bring home from the grocery one of chain is only the manufacturer and brand name. your company products which This has the potential to raise ques- bears an OU. They proceed to pre- as strong as its tions in the minds of the consumers pare their meal and they notice about the general quality control afterwards that the product they weakest link. and other potential lapses that purchased, while bearing a plain ❞ could be occurring in that very OU on the label actually contained company. How do we avoid such a dairy ingredient as declared in the mishaps from occurring? Below we ingredient declaration. Or worse, because of a printing error that the will list several tips which we think they notice a non-kosher ingredient kosher system failed. Indeed the will be helpful in maintaining in the ingredient declaration. kosher chain is only as strong as its proper label control: Immediately the consumer calls the weakest link. FMake sure your Schedule B is OU offices frantically. Did I violate The consequences can be severe complete and up to date. the Laws of Kosher which are so and can even extend beyond the important to me? What did I do to scope of kosher concerns. For exam- FLimit the number of personnel my dishes? Are they now contami- ple, many individuals with milk that are authorized to order

16 BEHIND THE UNION SYMBOL SUMMER2003 labels from the printer and of the OU. Similarly, companies inform the printer of such in which have non-product spe- writing. cific labels printed with the company’s logo and brand name FOrdering the artwork of a label should not have the kosher sym- with an OU or OUD should never bol printed as part of the origi- take place unless the company’s, nal printed label. The Kosher authorized personnel verify symbol should be part of the directly from the Schedule B the stencil used to imprint the spe- accuracy of the kosher symbol Manufacturing practices and cific product. Rubber stamps to be declared on the label. ingredient control are at the heart and/or stickers which display of producing kosher certified prod- FKosher label verification should the OU or OUD without product ucts. Label control and verification, take place both at the label name are not allowed in OU however, are equally important. proofing stage and with each Kosher certified facilities. Taking these few extra steps to delivery of the labels themselves. FParticular attention should be ensure the accuracy of the kosher label will undoubtedly help avoid FReformulation of an existing given to the kosher labeling of the public embarrassment a com- product even if already on the the outer packaging of variety pany suffers when a mislabeled Schedule B, must be resubmitted packs that contain products product enters the marketplace. We to the OU for verification of some of which are kosher, some would like to work together with Kosher labeling status. Our of which are dairy and some of you to help maintain the integrity “New Product Approval” form which are non-kosher. Similarly, of the Kosher program and to help can be used for this purpose. one should be cautious regard- ing promotional enclosures of enhance your company’s reputation FIf your company is producing food items the kosher status of in the marketplace. for another company who pro- which is different than the prod- vides you with labels or artwork, Rabbi Gershon Segal uct itself. do not rely on the private label is the Orthodox Union's rabbinic company for accuracy of kosher field representative in the New England region. label declarations. All such products must be submitted to the OU for inclusion on your Schedule B. FCreate and maintain three label books based on information found in the Schedule B. One HaveHave YouYou SeenSeen It?It? label book should contain OU parve labels, another OU-D and a Geared for food and marketing third for labels with no kosher executives, as well as plant personnel, symbol. These label books NOW this 15–minute video explains what should be updated regularly with also kosher really means and how food each delivery of labels. Periodi- becomes OU certified. cally these books should be available It can serve as a wonderful tool for audited against the Schedule B. on CD-ROM your in–house Kosher Review Seminar. FFor those companies that print labels in house, it is important in TO ORDER to assure that the Kosher symbol “THE KOSHER VIDEO” be printed as part of the product English, OR THE CD-ROM name. This system should not Spanish allow the printing of a Kosher CALL 212.613.8115 symbol on a label as an inde- and E–MAIL [email protected] pendent function. This will help avoid an accidental application Chinese! VISIT WWW.OU.ORG

www.ou.org 17 Orthodox Union’s For applications to certify Kashruth Division NEW Spring Conference COMPANIES AY BITZER, PRESIDENT OF PETER CREMER, or NA, presented a very detailed lecture on the Ruses, chemistry, and industrial processing of ADDITIONAL fatty acids at the Orthodox Union’s Kashruth Divi- sion Spring Conference on May 5, 2003 held at the PLANTS, Four Points Sheraton Hotel, Piscataway, NJ. Mr. Bitzer also demonstrated the call superb system of safeguards designed by Rabbi Avrohom Juravel used in their plant to guarantee the highest standards of the Orthodox Union’s Civie Birnbaum supervision for the OU certified glycerines, fatty acids, and propylene glycol at the that Peter Cremer markets. Mr. Bitzer's encyclopedic knowledge of the industry impressed everyone present. Rabbi Yosef Goldberg serves as Peter OU Applications Cremer’s Orthodox Union’s rabbinic coordinator. The spring conference Desk coordinated by Rabbis Yoel Schonfeld and Michael Morris was attended by close to 150 rabbinic coordinators and rabbinic field representatives. 212.613.8249

It’s important to keep the line of communication open between YOU and your RABBINIC COORDINATOR. BELOW ARE THE E-MAIL ADDRESSES AND PHONE EXTENSIONS FOR OUR RCS. The address consists of the user name and “@ou.org” (e.g. [email protected]). Please don’t hesitate to call your RC whenever you need anything by dialing 212.613.8 plus the 3-digit extension listed below, or by sending an e-mail.

AdlerM 250 Menachem Adler HowardK 169 Howard Katzenstein BendelsteinY 253 Yisroel Bendelstein KravitzY 322 Yehuda Kravitz BirnhackP 207 Pinchas Birnhack Lebowitz 319 Elimelech Lebowitz BistricerD 274 David Bistricer LubanY 214 Yaakov Luban CohenD 222 David Cohen MendelsonJ 216 Jacob B. Mendelson ColemanM 271 Michoel Coleman MincerY 173 Yitzchok Mincer CywiakB 298 Baruch Cywiak MorrisM 327 Michael Morris ElefantM 211 Moshe Elefant Morrison 133 Raymond Morrison EpsteinD 293 Donneal Epstein NeubergN 205 Nosson Neuberger FerrellE 394 Eliyahu Ferrell OsseyA 314 Avrum Ossey FrischH 312 Herbert Frisch Paretzky 204 Yisroel Paretzky SallyG 215 Menachem Genack PriceG 389 Gavriel Price YosefG 295 Jay Goldberg RabinowitzN 206 Nachum Rabinowitz GoldbergCh 340 Chaim Goldberg RockoveD 315 Dovid Rockove GoldbergN 292 Nosson Goldberg RosenbaumM 347 Moshe Rosenbaum GoodmanZ 294 Zvi Goodman Rothenbergl 200 Israel Rothenberg Gordimer 240 Avrohom Gordimer SafranE 115 Eliyahu Safran GorelikD 203 David Gorelik Scheiner 245 Kalman Scheiner Grossman 212 Joseph Grossman YoelS 220 Yoel Schonfeld Herbsman 210 Chananel Herbsman Schreier 342 Dov Schreier HeschelS 349 Syshe Heschel SingerS 217 Shmuel Singer IndichY 189 Yermia Indich LennyS 281 Leonard Steinberg JuravelA 396 Abraham I. Juravel ZywicaM 219 Moshe Zywica

18 BEHIND THE UNION SYMBOL SUMMER2003 IS YOUR KOSHER PROGRAM RUNNING SMOOTHLY? When your company’s kosher program runs smoothly, everyone wins. The company’s reputation will be respected in the kosher market, rabbinic inspections are more efficient and, in the long run, paperwork is significantly minimized. The following steps can help ensure that your MARKETING kosher program is in the best possible shape. TIPS Before an ingredient Be sure that your you in business, but will If You’ve Got It— 1not appearing on the 5receiving personnel also make your products Schedule A (the ingredient check all incoming easily identifiable Flaunt It. list) is ordered, please deliveries against the by rabbinic field reps, fax a copy of the new Schedule A to assure supervisors and kosher F ingredient’s kosher conformity to all kosher consumers throughout Letting your customers documentation to the OU related requirements. the world as meeting know that you are OU for prior approval. kosher specs . certified should be as Make sure to obtain much a part of your Always apply for 6accurate and complete If you have any marketing strategy as 2approval of new letters of certification 8questions about any other significant labels, in-house or (LOC) from the OU for your your company’s kosher benefit your product private, before placing products, as these letters program, call your offers. the OU on the label. are extremely valuable in rabbinic coordinator. FBe sure the OU logo is marketing your products. It is his job to assist your clearly visible in your Inform your rabbinic Please make sure that company and to provide advertising—either on coordinator before any your distributors also the service you deserve. 3 the product label or change that may affect receive copies in order to elsewhere in the ad. kosher issues takes place maximize distribution to Be sure to tell your (e.g. installation of kosher clients. Inform your 9company’s rabbinic FFeature OU certifica- new equipment, cutting rabbinic coordinator 4-6 coordinator of any tion on your website or connecting lines, weeks prior to your letter’s changes in personnel modification of CIP expiration so a renewed (Q.A. manager, plant FAsk our marketing procedures, etc.). letter can be processed for manager) so that the department how best your company. information is recorded to reach the kosher Make sure that Sched- in our database. consumer—thousands 4ules A and B accu- Be sure that your of them contact us rately reflect your 7certified products Remember, every day about food company’s ingredient (retail and industrial) we are here products they can inventory and certified carry the symbol. to serve your buy, places they can product list. This will not only benefit company. shop and eat, and information about kosher in general. It is of the utmost importance that all R&D and experimental ingredients be submitted to the OU for prior approval. Use of such FPlan special promo- ingredients when uncertified, even for test purposes, may compro- tions around Jewish mise the kosher status of equipment, and tracking and reporting holidays: Passover them unnecessarily burdens your staff and our rabbinic field rep- (March/April), Rosh resentatives. It is always wise to submit any ingredients for prior Hashanah (Septem- approval, in order to save time later should your company wish to ber) and Chanukah use these ingredients in the final product. (December) are the most widely observed The above synopsis of the OU’s Kosher basics is now available in Chinese, Indian dialects, Spanish and Turkish. Please email (see article). [email protected] for copies.

www.ou.org 19 OU IS ON DISPLAY IN CHINA HE ORTHODOX UNION has had a presence in TChina since 1995, and now certifies almost 100 firms there. Rabbi Aharon Stein- berg, one of the OU’s Rabbinic Field Representatives in Asia, has been visiting many of these Rabbi Steinberg greets Lili, plants on behalf of the organization. already one of the OU’s clients in China, to discuss expanding Recently, the OU has set up a “virtual office” in Bei- OU certification to three addi- jing, staffed by the bilingual Zhu Yanan, known as tional firms she represents. “Joe”, to represent the OU’s interests in China. And in the most recent development, there is now an OU Kosher website in Chinese. The website may be accessed at www.ou.org/kosher/china. Zhu Yanan (Joe), the OU’s In April, the OU participated in the Food Ingre- liaison in China (right), meets with his assistant dients China 2003 exhibition in Guangzhou, the Meikan Li of the China largest trade show on food ingredients and addi- Association of Science and Technology. tives held in Asia. This year, there were 750 exhibitors and 27,000 visitors. “The many contacts made during the show are certain to bear fruit and Rabbi Steinberg staffs the result in a considerably larger presence for the OU in Orthodox Union booth and plays “The Kosher China in the months ahead,” Rabbi Steinberg said. Video: How Products The OU has already signed up for next year’s Become Kosher,” produced by the OU and show, which will be held in Shanghai in March. dubbed in Chinese.

NON–PROFIT ORG. ORTHODOX UNION U.S. POSTAGE Eleven Broadway, New York, NY 10004 PAID STATEN ISLAND, NY PERMIT NO. 301