STAR-K KOSHER CERTIFICATION rtnhyktcs ,urafv sgu Kashrus KurrentsVOLUME 27 NO. 2 Winter 5767-2007 KosherKosher ChickensChickens PPieie in the SkSkyy TZVI ROSEN STAR-K KASHRUS ADMINISTRATOR fromfrom CoopCoop toto SoupSoup EDITOR, KASHRUS KURRENTS

RABBI MOSHE HEINEMANN Much has changed in air travel over the past RABBIRABBINIC MOSHE ADMINISTRATOR HEINEMANN decade. With all of the security scrutinization that a RABBINIC ADMINISTRATOR passenger has to undergo before boarding a flight, flying will never be the same. Slowly but surely airline travel is getting back to its place of prominence before the disaster of 9/11. The FE Traveler cover story article, There is a strange but true phenomenon “The Five-Star Inflight Experience”, should come as no that has resulted in our society’s tech- surprise to the international traveler. It states, nologically motivated, highly competitive marketplace. If a manufacturer or producer “Food is an integral part of the overall inflight desires to remain viable and competitive, he experience. Inflight services play a very never loses sight of the fact that successful business important role in appeasing the discerning demands innovation, creativity and growth. Status business traveler and nothing takes the edge off quo in the manufacturer’s lexicon often means stagnation, a hectic day like a well prepared meal served on and no company wants to stagnate. In turn, the fine porcelain. In most airlines today, most First manufacturer on the move continues to innovate in and Business Class passengers enjoy inflight an environment that encourages survival of the fittest. a la carte meals where they can decide what This presents additional challenges for products they would like to eat. Inflight food and wine requiring kosher supervision from a kashrus agency. service is getting more delectable. Menus are These axioms are very keenly felt in the production of being designed and prepared with both eyes kosher poultry, where halachic ingenuity and technological advances firmly fixed on the customer’s tastes.” converge. The average kosher consumer rarely, if ever, has the opportunity to see a large or small slaughterhouse in action. Therefore, Kashrus Kurrents offers its readers an inside Although we are still living in an era of downsizing look at the policies and procedures of kosher , ritual slaughter, in a modern and cutbacks, airlines continue to spend considerable kosher poultry production facility. dollars for food service expenditures. Why? Airlines are still a very competitive service industry. Although Kashrus considerations are taken into account, literally from coop to soup. A price, punctuality and performance are a traveler’s scientifically researched highly nutritional diet, high in protein and low in primary considerations, no food service or poor food carbohydrates, has been proven to produce quality kosher chickens. This regimen service is a big turn off to those expecting airline meals. provides healthier skin to the young chickens and more easily facilitates cold feather removal, a must in a kosher processing plant. The Rav Hamachshir visits Economy or Coach presents the traveler with a the hatchery to make sure that proper protocol for diet and inoculation are being more cost-effective alternative. While offering a better followed. Modern techniques for kosher chicken breeding address the problem of deal on inflight seating, amenities such as comfortable halachic inoculation against disease. To avoid the possibility of puncturing an seating, reading material and meals are usually organ or cranium membrane, the chicks are carefully vaccinated in the skin at the back of the neck. The chickens are raised until they are seven to eight weeks old, CONTINUED ON PAGE 4 too young to lay eggs, yet suitable for processing. As a rule, chicken breeding is an equal opportunity enterprise, with no discrimination made between male and female chickens. this issue Today, chickens are shipped to the processing plant in newly designed shipping Inside units instead of conventional crates. Each truck holds between 8,000 to 12,000 chickens Kosher Chickens ...... Page 1 that are shipped in metallic cages, with 600 birds per unit. These are open trailers that Pie in the Sky ...... Page 1 are subject to the elements. Temperature extremes are not healthy for cooped up chickens. Heat and steam are worse for their well being, some chickens even die in transport. It goes What You Don’t Know May Surprise You ...... Page 6 without saying that the shochtim, trained ritual slaughterers, make sure that only live chickens are shechted (slaughtered). New Under Star-K Certification ...... Page 7 CONTINUED ON PAGE 2 Star-K Shidduch Program Up”date” ...... Page 8 Now Available!...... Page 8 Star-K Comes to China ...... Page 8

Leadership in Kashrus Education KosherKosher ChickensChickens fromfrom CoopCoop toto SoupSoup RABBI MOSHE HEINEMANN RABBINIC ADMINISTRATOR

Another very important precaution drained and the chickens are ready to be up to 120,000 chickens per day. The answer mashgichim take is making sure the chicken processed. Processing kosher chickens is a is a specially designed moving soak tank, units are not dropped off the truck at the modern food science. In some plants, where 3,000 chickens are continuously unloading dock. This prevents nefulos, chickens are first soaked in ice water to delivered by conveyer from beginning to dropped chickens, that are disqualified from toughen the skin and give the chicken end. At the end of the soak cycle, the shechita. For that reason, these specially longer shelf life. Hot water is never used for chickens are hung and salted manually or formulated units are moved with a forklift processing before salting, as it would by automated salt machines, and conveyed and the birds are loaded onto a conveyor render the chickens treif. The chickens pass around the plant for one hour. After the belt leading into the processing plant. Once through a modernized plucking machine, required three hadochos, rinses, the the chickens are placed onto the conveyor, where the feathers are peeled off. After chickens are cooled in giant chillers to 34oF. they are pushed through a door leading to plucking, the head and feet are At this point, the chickens may be singed the shechita room. At one well known automatically removed. In the U.S., due to and sealed with plumbes, kosher wing clips, company, the chickens remain in their a great risk of infection, the feet of the and are ready for packing. metallic cages until the drop, where the cage chicken are not used. is gradually lowered onto the moving belt. What does the company do with the The cages are tilted on the moving belt until At this point, the chickens are inspected chickens that have been rendered non- they open and are emptied of the chickens, by mashgichim at different checkpoints kosher due to questionable status or which are subsequently shechted. while the chicken’s organs are being improper shechita? The non-kosher chickens eviscerated. The mashgichim inspect for are collected in gray totes and are placed off Measures are taken to compensate for the broken bones, holes, punctures and to the side. They are physically placed into a increased volume of production by adding bruises. They make sure that all the large cardboard crate called a combo, which shochtim to the shechita line. For a quality required organs of the chicken are present, holds up to 1,000 lbs. of product. When the shechita to be successful, it is imperative to there are no chicken pox on the intestines, combo is full, it is staged in the designated have a staff of shochtim and mashgichim who and there are no breaks or swelling that non-kosher area of the plant. The rabbi are true yirei shomayim (G-d fearing) and would render the chicken treif. Any issues each combo a specific number, as well experts in their field. The job of a shochet as tags, and enters the number onto a requires mastery of the craft, with logsheet. The workers sign the shipping attention to detail and a sharp mind. It logs at the end of the day when the also requires ensuring that the “maase combo leaves the plant. This is to make shechita” is executed “k’dos uchedin”, sure that the non-kosher product will according to the letter of the law. The not inadvertently be mixed with kosher shochet should also exhibit care and chickens. concern that everything goes smoothly and efficiently. There are various How are the kosher chickens recommended methods of holding the shipped? Kosher chickens are packaged chickens when they are slaughtered. in various forms, sizes and amounts – Reputable kosher shechitos frown upon a retail, wholesale, family packs, cut-ups moving line during the shechita. This (pieces) and cutlets. At the packaging tends to impede the shochet’s ability to point, a checks for cut-ups shecht properly. Therefore, reliable and makes sure that all chickens are supervisory agencies will not permit it. packed properly and bear kosher plumbes on every piece. The boxes Large poultry processors have multiple chickens deemed questionable are taken off are triple taped for shipping. Of course, once shochtim on line at one time, with one roving the line and placed on hooks over to the the chickens reach the shop, the Rav Bodek Sakinim, a rabbi to check the side. The Rav on-site paskens, rules, as to opened chickens are under the watch of each chalofim (knives). A pegima, nick in the whether these chickens are kosher or treif. store’s Rav Hamachshir. However, if an order knife, will disqualify the shechita. Therefore, Any treif chicken is marked with a black comes directly from the plant and is each knife must be constantly checked by the wing clip, while the kosher chickens are improperly sealed, or if any irregularity is Rav Bodek Sakinim, in addition to the shochet sent down the processing line to be found in the shipment, it should be returned himself, who must check his chalaf every few kashered, soaked and salted. It is interesting for a full refund. minutes. The shochet has to make sure he is to note, what the USDA may pass as a shechting a healthy, live chicken with the healthy chicken, kashrus may reject. One well known company is no longer proper simanim (signs) - a trachea (wind selling chicken by the case. Instead, it will pipe) and esophagus (food pipe) that are to One of the most innovative methods carry a factory-sealed line where products be cut correctly. In order to maintain a quality employed by industrial kashrus is the will be bagged in branded retail-portion production, shochtim work in shifts of one automated kashering process of modern bags to be sealed on-site. A security hour on and one hour off, to keep their poultry plants. The halachic procedure of hologram will also be added to assist in reflexes and judgment at optimum levels. soaking and salting chicken and meat is very keeping track of their products. straightforward: 1/2 hour soak, 1 hour salt, Consequently, a butcher that elects to After the shechita, the shochet places the 3 times rinse. What is not so simple is how remove the factory seals cannot re-label the chickens into cones until the blood is a plant logistically and expeditiously kashers package with the company’s name.

Leadership in Kashrus Education 2 KosherKosher ChickensChickens fromfrom CoopCoop toto SoupSoup washed away. If the break is surrounded by chicken and roaster; the liver is probably an area of coagulated blood, the chicken treif and must be discarded. In certain should be shown to a Rav. processing plants, the necks are kashered with the whole chicken. In that case, the Skin tears can occur in the plucking jugular veins should be slit three times or machine. If the bone is not broken but removed, and the mokom hashechita (the is dislocated from its socket, e.g., the slaughtering site) washed off. At other drumstick or the wing from the chicken’s facilities, where the necks are cut off, a body, a Rav should be consulted. Similarly, machine clips off the mokom hashechita a Rav should be consulted if there is swelling and the necks are kashered separately; at the bottom of the drumstick, especially if splitting of the neck is not necessary. there is swelling with red or green discoloration. It may not be evident, but The Bottom Line there is a marked difference between a whole chicken and a whole cut-up chicken From time immemorial, the hallmarks processed in the plant. If there is a problem and true guidelines that have been followed with a wing of a whole chicken, the by kosher consumers have been integrity, Breaks, Tears & Irregularities complete chicken is treif. With a cut-up reliability and trust. All too often, the chicken, only that piece should be thrown conscientious homemaker gets caught up Even with the best intentions and the away because the cut-up tray is comprised with hearsay and fancy advertising – “super most intensive hashgacha, problems can of different pieces. In a local butcher shop, glatt” and “Mehadrin glatt” – without arise on occasion. Halachic shailos, the housewife should check whether the bothering to separate fact from fiction. It is questions, are addressed on a case by case cut-up comes from the same chicken or imperative to buy chicken that is endorsed basis. Nevertheless, general guidelines of from various pieces that make up the tray. by a respected rabbinic authority, or kashrus what constitutes a shaila can be provided organization with hashgacha temidis and to the homemaker. A broken chicken bone The same is true with liver and giblets regulations, to ensure the product is 100% with no discoloration, or slight that are sold with the chicken. Those reliably kosher. It is certainly advisable to discoloration and a jagged or fully broken parts are packaged separately in the plant purchase meat and poultry from a butcher bone, presents no kashrus problems; we and are not the liver or giblets of that with genuine integrity and commitment to would assume the bone was broken in particular chicken. It is imperative to Torah and mitzvos, along with reliable processing. However, a broken bone that remove the liver pack before roasting the supervision. At last, the dedicated and has begun to re-knit itself does present a chicken. A chicken that is roasted with scrupulous balebusta (housewife) can finally problem. If there is a spot of coagulated the liver in the cavity must be brought to buy kosher quality poultry with confidence. blood without a break, the blood has to be the Rav for a decision regarding the PiePie in the SkySky CONTINUED FROM PAGE 1 compromised. Some low-cost airline carriers reported in EWA Travel, Special Meals are no service to large caterers offer only economy class, such as Southwest longer just for those with health concerns or specializing in airline meal Airlines. British Airways and United Airlines religious restrictions. On most airlines, these preparation. Four companies offer premium economy class which includes include Kosher, Muslim, Hindu, and dominating the airline catering more leg room and better service; United also Vegetarian (dairy and non-dairy) meals. More business are LSG-Skychefs, Dobbs offers Economy Plus. Usually provided as a recently, Special Meals have also incorporated International Services, Gate Gourmet and free upgrade to frequent flyers and those flying children/toddler, low fat, low salt, low Caterair International. These companies are full-fare economy, some airlines will allow a cholesterol, low calorie, low carbohydrate, as awarded contracts for the various airline carriers select few to pay an additional fee for the well as diabetic, fruit, low gluten, sulfite-free, and are responsible for the regular meal fare, in privilege of flying Economy. How do airlines seafood, soft and bland diets. addition to Special Meal delivery. In turn, these deal with economy meal service? Typically, food service caterers contract with kosher flights within the U.S. do not provide meal Note: Each kosher air traveler should caterers that specialize in kosher airline food. service, only drinks and snacks. Sometimes, check with his or her Rabbi, Rav or Kashrus one is lucky though to get a boxed meal hotline to determine which certifications A popular caterer that is often used to consisting of a sandwich, salad and a fresh fruit noted in this article meet his/her kashrus supply domestic and international meals is or pre-packaged snack. What alternative is standards. Milmar d/b/a Wilton, supervised by the OU. offered to the kosher airline traveler? A kosher Milmar provides breakfast, lunch, dinner and meal can be requested prior to departure. What are the dynamics of airline catering, snacks. Meat is Glatt, dairy is OU non-Cholov and how does kosher airline travel dovetail Yisroel and they also offer items, as well. Today, due to increased sensitivity to the on the shoulders of this multimillion dollar Since Milmar does not have a commissary at an growing special needs of the kosher air traveler, giant? Is the kosher airline traveler locked into airport, they provide Frozen Meal service. a sub-industry of inflight food service has a certain kosher meal service, or does he/she These are meals ordered by various airline food evolved. This is known as Special Meals. As have a choice? As a rule, airlines outsource food service carriers that are shipped frozen,

Leadership in Kashrus Education 3 Pie in the Sky CONTINUED FROM PAGE 3 RABBI TZVI ROSEN according to each carrier’s specifications. Milmar Delta, Lufthansa, South African Airways, and STAR-K KASHRUS ADMINISTRATOR provides different types of packaging 50 other small airlines whose flights configurations, including wide-body plane meals originate from JFK. EDITOR, KASHRUS KURRENTS and narrow-body carriers. The cold or preheated In Canada, most kosher international and meals are placed in an airline meal hot box and By mandate, all of El Al’s commissaries are domestic flights originate in Toronto or Montreal. loaded onboard. First Class and Business Class under kosher supervision. The Rav Hamachshir The major kosher airline caterer is Sky Kosher meals are double wrapped in real chinaware and of El Al sets the standard for the entire El Al Cuisine Operations providing Zuchter Berk sealed with kosher certification tape. They are network. In , the commissary is under the Creative Caterers, certified kosher by COR of then sent to the airline food service caterer and kashrus supervision of the Rav Hamachshir of Toronto. Sky Kosher provides Glatt kosher meat served in this fashion to the traveler. After one- Ben Gurion airport. In Canada, the commissary and dairy Cholov Yisroel meals year-round; time kosher use, the china is cycled into the is certified by the COR of Toronto; in England meals are also available. Cara Operations, airline’s regular stock of chinaware. Coach meals the London Beis Din; and in France the Paris Beis also certified kosher by COR, serves Glatt meats are double wrapped in disposable plastic dishes Din. In Thailand the commissary is certified by as well as Cholov Yisroel dairy, and and served with disposable plastic utensils. Rabbi Kantor, and in the U.S. by the OU. Since Yoshon. El Al flights originating in Canada serve all of the commissaries are approved by the El Al meals from the Cara commissary. Kosher caterers Milmar provides international flights with certifying rabbi, El Al’s chinaware circulates that service Montreal flights include Ernie the kosher airline meals for US Airways and between all ports of call. Caterer and Kosher Cravings, both certified by the Northwest Airlines, including some domestic Montreal Vaad Hoeir. All meat meals are Glatt flights for Continental Airlines. Furthermore, El Al carries four sets of chinaware which kosher and all dairy meals are Cholov Yisroel. Milmar contracts with over 50 international include two sets of meat dishes and cutlery for carriers that supply Wilton meals for their First Class and Business Class, and two sets of In England, the undisputed king of airline international flights. Other popular kosher dairy dishes. Coach uses disposable dishes. catering is Hermolis caterers, certified by caterers, Weiss and KoshAir, both provide Glatt Unlike non-kosher airlines, El Al kosher meals Kedassia. All the meals are exquisitely prepared kosher meat meals under OU certification. are plated and packed directly in a hot box, and packaged. The meats served are only Glatt Weiss’ dairy meals are OU Cholov Yisroel; the contain a double security seal and are shipped to and the dairy is only Cholov Yisroel. Upper class KoshAir dairy meals are OU non-Cholov Yisroel. the airport. Bread and wine which are served service is treated to wine and fancy desserts with with the meals are shipped separately. their meal. Hermolis is the exclusive kosher At JFK International Airport, many airline airline service of British Air, as well as many other caterers prepare meals at their airport First Class and Business Class meals from fine airline carriers including those from China, commissaries. Among them are the Glatt kosher Borenstein prepared for other carriers are plated Japan, Thailand, Malaysia and Singapore. kitchens and bakery of Borenstein Caterers. onto new chinaware that the airlines send to the I was treated to an on-site tour of Borenstein commissary, doubled wrapped and sealed. Coach In continental Europe, many local airline which included a personal interview with meals are prepared on disposable dinnerware with caterers are supervised by the local rabbinate or Executive Chef Avner Niv. Borenstein a double wrap and seal. These meals are sent to certification agency of a specific country. In Caterers’ meat meals are OU Glatt while the LSG-Skychefs, which ships the kosher meals to the Switzerland, Achim Caterers is under the dairy meals are OU Cholov Stam; Regal sub-kitchens for distribution to various airlines. All supervison of Rav Padwa, Rav Hamachshir of the meals are certified by Rabbi Nuchem meals are prepared in the same area with the Orthodox Israel community of Zurich. In France, Teitelbaum, the Volover Rav. The Borenstein exception of Regal meal service, which is prepared the large airline caterer is Servair which is owned commissary handles many different types of in its own kitchens in the Borenstein facility. All by Air France and operates a kitchen under the meal preparation. Chef Niv develops meals Regal meals are individually double wrapped and supervision of the Paris Beis Din. The Paris Beis for all First Class, Platinum and Coach sealed at the commissary. Bakery items that are Din also supervises El Al’s French commissary. passengers for flights originating at JFK. used for both Regal and Borenstein are baked in the Borenstein Caterers is owned by El Al; 80% Borenstein bakery on the premises. Sabena airlines in Belgium uses two airline of their catering supplies El Al while caterers, Fogel and Lanxner. Fogel caterers, the remaining is shared Traveling from Eretz Yisroel, regular kosher under the supervision of the Machzikei Hadas amongst..assorted carriers. airline meals are under the supervision of the in Antwerp, produces conventional airline These include Rabbi of Ben Gurion airport and are provided by meals. Lanxner airline caterers of Brussels, American, the commissary located in the airport. Airline certified by the Machzikei Hadas of Brussels, travelers who request Glatt kosher meals with packages their meals hermetically. These Mehadrin hashgacha receive meals from meals are sealed in tins that do not require Hamasbia Caterers, which are certified by the refrigeration, which from a kashrus standpoint Bedatz of the Eida Hachareidis are is of great benefit. The container is closed with prepared on disposable dishes a tamperproof seal, and each tin is laser coded that are double wrapped with the product name and the kashrus and sealed. As with all symbol. The meals have a two to three-year airlines including El Al, shelf life, but the quality of hermetically sealed the Mehadrin meal is meals versus conventional airline meals is limited only to the food compromised. Lufthansa serves Glatt kosher being served in closed meals from Sohar Kosher , certified packages. Any extra by Rabbi Menachem Halevi Klein of food amenities, such as Frankfurt. Shirley’s Deli, Bakery and Caterers additional bread or rolls, in South Africa is supervised by the offered by the steward or Johannesburg Beth Din. They provide meals stewardess are not part for South African Airways and other flights of the Mehadrin meal. departing from South Africa.

Leadership in Kashrus Education 4 Pie in the Sky

A traveler must be well informed when brand will be served dealing with meal service from Eretz Yisroel. throughout the trip. A traveler Some wines may be non-mevushal (not must carefully review the trip with the pasteurized or cooked), which would be airline or his/her travel agent to arrange for You might say, “so far so good. What could go problematic for the Torah observant proper kosher meal service. wrong?” Not so fast. passenger, as only Torah observant Jews can handle non-mevushal wines. The same 4) If more than one type of airline meal is Most kosher patients may be unaware that restrictions do not apply to mevushal wines offered on an airline carrier, do not assume that hospital kitchens serve bread, beverage and dessert (pasteurized), which may be served by any there is a choice onboard. Requests should be from the non-kosher kitchen, with a hot kosher steward hired by the airlines. It is also submitted well in advance and reconfirmed 24 entrée that is not part of the frozen kosher meal. At questionable whether or not terumos and hours before departure. the best of times, discovering that one has maasros (tithes separated from agricultural consumed non-kosher food can prove very produce) have been removed from regular 5) It is always advisable to bring your upsetting, how much more so to the recuperating kosher meals originating from Israel, or from own brown bagged meal on the airplane patient. Therefore, the patient and/or the patient’s Israeli meals served onboard other flights. “just in case”. family needs to be very aware and on top of this situation. It is critical for the local Vaad or As previously noted, El Al now carries Glatt It is also interesting to note the unique and community Rav to educate the hospital dietary kosher meals from Hamasbia caterers under the diverse destinations of the kosher airline meal. staff concerning the fundamentals of kashrus so supervision of the Bedatz Eida Hachareidis. These can be as remote as an Alaskan cruise or as to avoid innocent mistakes. Hamasbia indicates that rolls that are served Hawaiian island retreat, or as nearby as the local with their meals are Mezonos and are generally hospital or hotel. Unfortunately, many hospitals Similarly, hotels will often keep kosher considered to be pas habah b’kisnin (similar to try to accommodate a kosher patient without the meals in their inventory should the need bread but more cake-like or sweet in taste, or luxury of a kosher kitchen. A good hot kosher arise. However, attempts at making kosher baked into a crisp hard cracker-like texture). meal can nourish the soul and the appetite of food more appealing by serving it on hotel When this type of roll augments a meal, it the convalescing patient. Typically, the hospital chinaware are foiled when frustrated and fulfills a bread-like criteria requiring one to freezer is often well stocked with frozen kosher hungry guests are deprived of their meal. wash and make Hamotzi. meals. These meals are double wrapped and can For the hospital or hotel food and beverage be conveniently popped into the regular hospital staff, education concerning the ins and outs Air Traveler Advisory: Mehadrin meals oven. These meals are made in disposable of handling kosher meals will cause must always be requested before the flight, and dishes and are served with disposable cutlery. customer satisfaction to soar. it is a good idea to double check that they are being provided for every segment of the trip. Upon determining which certifications meet their specific kashrus standards, the kosher air PopularPopular AirlinesAirlines && KosherKosher Caterers*Caterers* traveler should always bear in mind the following kashrus pointers listed below: AIRLINE LOCATION CATERER CERTIFICATION Air Canada From Toronto Zuchter Berk Creative Caterers COR 1) Kosher meals should never be accepted From Montreal Ernie the Caterer MK by the passenger if there is evidence of Kosher Cravings MK tampering. This refers to a broken double seal Air France From France Servair Paris Beth Din or puncture on the hot portion of the meal, or American From U.S. Borenstein OU the removal of the plastic wrap encasement of British Air From U.K. Hermolis Kedassia the unheated section of the cold portion of the Chinese Air Hermolis Kedassia meal. Flight attendants are not always Continental Airlines From U.S. Weiss OU instructed on the proper protocol when serving Delta Airlines From U.S. Koshair OU a kosher meal. Although well meaning, they From Europe Hermolis Kedassia often prevent the passenger from enjoying EOS Shirley’s Deli, Bakery & Caterers OU his/her meal. El Al Various Locations Rabbi Avshalom Katzir Japan Airlines Hermolis Kedassia 2) If the meal is served in two segments, a Lufthansa From U.S. Borenstein OU hot and a cold portion, always check that the hot From Germany Sohar Rabbi Klein and cold portions come sealed and labeled. Malaysia Airline Hermolis Kedassia Furthermore, the passenger should make sure Northwest Airlines From U.S. Koshair OU that the portions correspond with each other, Sabena From Belgium Fogel Machzikei Hadas Antwerp meaning both parts should be labeled “meat” or Lanxner Machzikei Hadas Brussels “dairy”. It is possible that the components could Singapore Airlines Hermolis Kedassia be mixed, or that a non-kosher cold portion could South African Airways From U.S. Borenstein OU be mixed with the kosher hot portion. Similarly, air From South Africa Johannesburg Beis Din travel on Chol Hamoed Pesach (intermediate days of Swiss Air From Zurich Achim Rav Padwa Passover) could be difficult, as an entire non-kosher Thai Airlines Hermolis Kedassia for Passover meal could be served, or a United Airlines From U.S. Kosh-Air OU chametzdik meal could be mixed in. U.S. Airways From U.S. KoshAir OU Wilton OU 3) If one brand of airline meal is served Hermolis Kedassia *As of the time of this article on one segment of a multi port-of-call trip, This chart is for informational purposes. it does not necessarily mean that the same

Leadership in Kashrus Education 5 What You Don’t Know May Surprise You: MEAT, PAREVE & DAIRY IN

Kosher RABBI TZVI ROSEN Editor,Kashrus Kurrents

A TYPICAL RESTAURANT SCENE: while a restaurant might “Ma, I’m going to grab something to be in 100% halachic eat before supper.” compliance, the food “Fine, but don’t make yourself fleishig. being served may not be We’re having milchigs tonight.” permitted to a Sefardic “No problem. I’ll just get an order of Jew. fries from Kosher Burger!” Regarding kosher Was that a fatal supper flaw or not? doughnut shops, some Possibly, however, it is not uncommon for a offer more than kosher fleishig restaurant to cook their french fries or doughnuts and coffee. onion rings in the same fryer that is used for They also serve muffins chicken. If that is the case, the fries are 100% and croissants with eggs, fleishig, and the little boy is cooked! One kosher consumer. It is common to offer fish a popular breakfast menu would have to wait six hours before eating a entrées on a meat restaurant menu. Sushi bars item. The halacha states dairy meal. have become very popular in many fleishig that eggs are oleh al establishments, as well. One of the well shulchan melachim and subject to the laws of This is not the only pitfall that can befall an known laws regarding sakana, Jewish health bishul akum. It goes without saying that doughnut unassuming kosher consumer. There are many concerns, stipulates that one is forbidden to shops do not have the luxury of full-time other factors to take into consideration when eat fish and meat together. Therefore, fish supervision, and frequently eggs are microwaved dining at a 100% reliable kosher eatery. Just as items are cooked and prepared in separate in order to avoid the prohibition of bishul akum. a fryer can be used for both meat and dairy utensils. Furthermore, it is customary to drink However, if the doughnut shop prepares the a beverage and eat something pareve after the dishes, so can knives that cut the salad. Also, omelets on the grill, the laws of bishul akum fish, such as a cracker or piece of , frying pans used between cutlets and before eating any meat. would apply. If certification only applies to the vegetables, or ovens that cook any number of doughnuts and coffee and does not cover the meat and pareve food items interchangeably, When a popular entrée such as fillet of fish breakfast menu, an uninformed kosher consumer would cause the items served to be considered is ordered, it is common to request a fried side could inadvertently consume bishul akum eggs. fleishig. dish, such as french fries or Chinese , Another common problem could arise from to munch on while the entrée is being serving sandwiches. If tuna fish is one of the items Halacha does make provisions for pareve prepared. If these items are considered to be available, who is watching the tuna fish items prepared in meat or dairy utensils. Those fleishig, the consumer would unwittingly be preparation? Fish is an item requiring two items would be considered in modern kashrus violating the law of sakana, eating fish and simanim, distinct identifications. Without proper terms, ME or DE; that is, a pareve item cooked “meat” together. supervision, the sandwiches would be prohibited. in clean meat equipment or dairy equipment. The status of these items is somewhat different A TYPICAL RESTAURANT SCENE: A T YPICAL RESTAURANT SCENE: than a strictly pareve item. True, you wouldn’t “Waiter, I am Sefardi. I am makpid “It is so nice to have the cousins have to wait six hours for french fries from a (exacting when it comes to details, together for this special evening.” fleishig fryer, but you would not be able to eat rules, regulations) on bishul Yisroel.” “Yes. It’s great to have an elegant those fries with dairy items, such as . “No problem. We have a full-time kosher restaurant in town.” Similarly, it is not permitted to eat french fries mashgiach on the premises.” “Do they serve wine?” from a dairy fryer with a meat or “They have a great selection!” . Many of the items served in kosher restaurants or eateries are oleh al Many restaurants have different policies As kosher restaurants do not routinely shulchan melachim, i.e., fit to be served at a regarding mevushal wines. Some fine dining maintain segregated fryers, due to the constant banquet or state dinner, and are subject to the restaurants offer mevushal and non-mevushal preparation of assorted meat and pareve items, rules of bishul akum (food cooked by non- wines with a frum waiter to pour them. Other keeping a “pareve” fryer is nearly impossible. Jews). As such, ingredients that are 100% kashrus organizations permit only mevushal Accidental splattering, or interchanging of kosher yet cooked by an aino Yehudi are wines to be served. Some customers will order compatible equipment or cooking oil, would forbidden for consumption. Often, restaurants a whole bottle for their party. If some of the make it very difficult to consider those fries employ cooks who are aino Yehudim. guests are aino Yehudim and pour their pareve even if there is a separate fryer. Similarly, According to the Rema, the mashgiach should own wine, the wine becomes stam yayin and most fried Chinese noodles that are served as an make sure that he/she turns on all the fires of cannot be used. opener in a Chinese restaurant are cooked in the any cooking apparatus to solve the problem of meat fryers and are 100% fleishig . bishul akum. This includes the stove, burners, steamers and rice cookers so that all the Do you think that pizza shops or dairy A TYPICAL RESTAURANT SCENE: critical items on the menu are bishul Yisroel. restaurants don’t have surprises? “What do you want to order?” However, many customers who frequent kosher Have you ever topped your pizza, lasagna or “I don’t know, but I am not in the restaurants are of Sefardic descent. The Bais baked ziti with parmesan toppings? Are you mood for meat.” Yosef, who compiled the Shulchan Aruch, is the aware that the parmesan cheese topping is real “Why don’t you try some grilled fish. leading authority of Sefardic Jewry. He concludes grated hard cheese? Since the cheese is aged It’s delicious!” that to satisfy bishul Yisroel requirements, the over six months, one has to wait six hours Ordering fish in a meat restaurant can mashgiach would actually have to place the before eating fleishigs. Six hours milchig… create other halachic pitfalls to the unaware food in the oven or on the burner. Therefore, you’ve got to be kidding!

Leadership in Kashrus Education 6 New Under Star-K Kosher Certification

ROYAL FOODS GIDA GUANGXI HEZHOU DACHENG XINJIANG CHALKIS TOMATO PRODUCTS Consumer Products Istanbul,TURKEY FOODSTUFFS Xinjiang, CHINA (only when bearing Star-K symbol) CANNED VEGETABLES Guangxi, CHINA TOMATO PRODUCTS ROYAL SPRING WATER CANNED VEGETABLES ZAO ZHUANG SHENLONG INDUSTRY A.V. OLSSON TRADING Van Nuys, CA HARDEN FOODS Shandong, CHINA Stamford, CT WATER , PA AMINO ACIDS PAN LINERS SCHOKINAG CHOCOLATE WHEY ZHEJIANG XINCHANG BEST FOODS ALIDORO Bakersfield, CA HARRIS & FORD Zhejiang, CHINA Los Gatos, CA CHOCOLATE PRODUCTS Indianapolis, IN CANNED FRUIT HONEY SUNLAND TRADING GLYCERINE ALL GOLD IMPORTS New Canaan, CT HEBEI MAYPEARL BIOTECH Toronto, CANADA HONEY Hebei, CHINA New Under Star-D DRIED FRUIT ESSENTIAL OILS AND OLEORESINS UMMAN LTD. (only when bearing Star-D symbol) AMERICAN EAGLE FOOD PRODUCTS Lenkoran City, AZERBAIJAN HEZHE GUOSHENG FOODS Cedar Grove, NJ POMEGRANATE JUICE Shandong, CHINA CANNED & DEHYDRATED FRUIT; NUTS & VESSEY & CO. CANNED FRUIT The Star-D is a kashrus symbol of SEEDS; SPICES & SEASONINGS Coalinga, CA JIANGSU CHENGXING the National Council of Young Israel CAKE BOUTIQUE FRESH VEGETABLES PHOSPH-CHEMICAL (NCYI).The Star-K, in its relationship with the NCYI, administers the kashrus Staten Island, NY WHOLE FOODS Jiangsu, CHINA CAKE & PASTRY PRODUCTS PHOSPHATES of the Star-D.All Star-D products are dairy— cholov Austin,TX stam (non-cholov Yisroel). CHEF GARCIA ICE CREAM & NOVELTIES KALAMATA FOOD PURVEYORS Virginia Beach,VA WINN-DIXIE STORE #291 Castro Valley, CA CAKE BOUTIQUE TORTILLAS/TACOS N. Beach, FL OLIVES Staten Island, NY COPAK SOLUTIONS (SELECT DEPARTMENTS) MJI INTERNATIONAL CAKE & PASTRY PRODUCTS Conover, NC WINN-DIXIE STORES Brooklyn, NY EDIBLE ARRANGEMENTS TORTILLAS/TACOS Jacksonville, FL FRESH VEGETABLES Baltimore, MD BERTAZZONI SPA PICKLED PRODUCTS; CANNED VEGETABLES NANJING KOKHAI BIOTECH FRESH PACKAGED FRUIT; GIFT BASKET Roseland, NJ VICTORIA PACIFIC TRADING CORP COMPANY EDIBLE ARRANGEMENTS #489 KITCHEN APPLIANCES (SABBATH COMPLIANT) Rowland Heights, CA Nanjing, CHINA Riverdale, NY ACIDS & ACIDULANTS EDIBLE ARRANGEMENTS CANNED VEGETABLES FRESH PACKAGED FRUIT; GIFT BASKET Baltimore, MD ZABAR’S NINGBO HAIJING FOODSTUFFS GORDON FOOD SERVICE FRESH PACKAGED FRUIT; GIFT BASKETS , NY Zhejiang, CHINA Grand Rapids, MI CANNED FRUIT & VEGETABLES EDIBLE ARRANGEMENTS #489 COFFEES CROISSANTS Riverdale, NY NOVIA GIDA URUNLERI ZHEJIANG XINCHANG BEST FOODS GUARDIAN DRUG COMPANY FRESH PACKAGED FRUIT; GIFT BASKET Izmir,TURKEY Dayton, NJ Zhejiang, CHINA CANNED FRUIT & VEGETABLES GLOBAL JUICES & FRUITS CANNED FRUIT PHARMACEUTICAL, DRUG & Eagle, ID ONWARD INTERNATIONAL PERSONAL CARE PRODUCTS FROZEN, CANNED & DRIED FRUIT; NUTS & TRADE CO. WHOLE FOODS MARKET SEEDS; SPICES & SEASONINGS Industrial/Institutional Sichuan, CHINA Austin,TX PHOSPHATES GORDON FOOD SERVICE ICE CREAM & NOVELTIES Grand Rapids, MI Products QA PRODUCTS/SPRINKLE KING CROISSANTS (see letter of certification) Elk Grove Village, IL TOPPINGS GUANGXI HEZHOU DACHENG Establishments FOODSTUFFS AJOVER, S.A. ROYAL FOODS GIDA Guangxi, CHINA Bogota, COLOMBIA Istanbul,TURKEY (see letter of certification) CANNED VEGETABLES PLASTIC FILMS CANNED VEGETABLES DAHLIA’S CAFÉ AMERICAN EAGLE FOOD PRODUCTS SHANGHAI NOVANAT GUARDIAN DRUG COMPANY 106 Apple Street Cedar Grove, NJ Shanghai, CHINA Dayton, NJ Tinton Falls, NJ 07224 JUICE & JUICE CONCENTRATES HERBAL EXTRACTS PHARMACEUTICAL, DRUG & PERSONAL CARE RESTAURANT/TAKE-OUT PRODUCTS APAC CHEMICAL CORP SHENYANG HONGMEI CORP. HEIMISHE PIZZA SHOP Arcadia, CA Liaoning, CHINA IMPEX 1211 River Avenue PRESERVATIVES FOOD CHEMICALS; NUCLEOTIDES Tustin, CA Lakewood, NJ 08701 HONEY CALJAVA SOCOHUILE PIZZA SHOP Northridge, CA Sfax,TUNISIA KOSHAN DISTRIBUTING RACHAEL’S GOURMET DELECTABLES BAKERY SUPPLIES OILS/OLIVE OILS Skokie, IL 2715 Smith Avenue SAUCES CENTRAL IOWA SOY SUPREME ALMONDS OF CALIFORNIA Baltimore, MD 21209 MEDITERRANEAN IMPORTS Jefferson, IA Wasco, CA BAKERY SNACK FOODS; SOY PRODUCTS NUTS & SEEDS Houston,TX SAMMY’S OILS/OLIVE OILS EDLONG CORP TOPQUALITEA, USA 421 Route 59 MOUNTSPILL PRODUCTS CORP Elkgrove Village, IL East Windsor, NJ Monsey, NY 10952 Brooklyn, NY FLAVORS & EXTRACTS SPICES & SEASONINGS; TEAS SHOP HONEY EOAS ORGANICS UNIPRO FOODSERVICE TUDOR HEIGHTS SENIOR LIVING NOVIA GIDA URUNLERI Ratmalana, SRI LANKA Atlanta, GA 7218 Park Heights Avenue Izmir,TURKEY ESSENTIAL OILS & OLEORESINS; ORGANIC PAN LINERS Baltimore, MD 21208 PRODUCTS CANNED FRUIT & VEGETABLES VAYA JAYANTHI DRUGS HOSPITAL FOOD SERVICE PATHMARK STORES FLAVOR HOUSE Medak, INDIA Carteret, NJ Vernon, NJ PHOSPHATES FLAVORS & EXTRACTS CANNED VEGETABLES VICTORIA PACIFIC TRADING PURITY FOOD FPI , INC. Rowland Heights, CA Cherry Hill, NJ Eddystone, PA CANNED VEGETABLES COCOA PRODUCTS HONEY WU XINDA ROSIN & ESTER SYSTEM RESTAURANT DEPOT GENTROCHEMA BV Jiangsu, CHINA College Point, NJ Sleeuwijk, NETHERLANDS FOOD GUM; WAXES COFFEES INDUSTRIAL CHEMICALS

Leadership in Kashrus Education 7 Star-K Shidduch Program Up“date” Ancient Chinese Keep thinking of those shidduchim! Star-K’s shadchan Proverb: incentive program has been renewed until Chanukah 5768, with a cash “gift” of $2,500 paid, on top of the customary Star-K Kosher shadchanus, for the successful matches made for Baltimore’s Orthodox women. To date (pun intended!), Star-K has Comes to China awarded a sizeable sum to the shadchanim of 45 successful shidduchim made since the program started two years ago. For program rules, call the Star-K office at 410-484-4110 STAR-K’s Kosher University announces its next TeleKosher ext. 217 or visit Star-K Online at www.star-k.org, click on Conference: ‘Kosher China’ on Wednesday, February 28 at Programs/Shidduch Incentive Program /“Striking Matches: 12:00 Noon, EST. Rabbi Zvi Goldberg, Director of the Virtual Star-K Partnering with Shadchanim”. Kosher University (www.kosherclasses.com), will host Amos Benjamin, head of STAR-K’s office in the Far East. Mr. Benjamin Now Available! will be available to answer questions from the listening The “Star-K List of Popular Cereals and audience. Please call 1-712-432-4990 and enter conference Their Brochos” 5767/2006-07 is now available number 5285502 or Skype (free call) +990008275285502. in a downloadable form by contacting the Star-K office at 410-484-4110 or by visiting our website, Those who tune in will have a chance to win one of five www.star-k.org (click on Kosher Consumer/Latest Star-K Lists/ copies of Kosher for the Clueless But Curious. Cereals and their Brochos). This handy chart may be used as a Mark your calendars! Star-K’s TeleKosher Conference fundraiser for your shul, school, or organization. It lists over 100 popular cereals that are kosher certified, their pareve-dairy series is scheduled for the last Wednesday of each month status, and their appropriate brocha and brocha achrona. at 12 Noon EST.

Star-K Kosher Certification $10(USD) annually for 4 issues -US & Canada K A non-profit agency representing the Kosher consumer in Subscriptions $15(USD) annually for 4 issues -Overseas promoting Kashrus through Education, Research and Supervision. Kashrus Kurrents is also available via e-mail* by sending a blank e-mail to [email protected] *(must have ability to open .pdf and .zip files) FOUNDING EDITOR: Phone: (410) 484-4110 (The Star-K Passover Book,not included in this subscription,is available A.J. Levin Fax: (410) 653-9294 This publication is for purchase in Jewish bookstores during the Passover season.) dedicated to the EDITOR: E-mail: [email protected] Name ______Rabbi Tzvi Rosen www.star-k.org memory of Address ______EXEC.VICE PRESIDENT: Copyright: 2007. M. Leo Storch, Mrs. Pesi Herskovitz Star-K Certification, Inc. of blessed memory, City ______State ______Zip ______COORDINATOR: All rights reserved. through a grant from Phone ______Ms. D. Rosenstein May not be reproduced in Mrs. M. Leo Storch Please send your tax deductible checks made payable to: CONTRIBUTING WRITER: any form without permission KASHRUS KURRENTS Mrs. Margie Pensak of Star-K Certification, Inc. & Family. 122 Slade Avenue, Suite 300, Baltimore, MD 21208-4996 Phone: (410) 484-4110 • Fax: (410) 653-9294

ate breaking kashrus news and alerts are available via e-mail by L sending a blank e-mail to [email protected].

NON PROFIT ORG 9 STAR-K CERTIFICATION, INC. 9 US POSTAGE PAID 9 0

- 122 Slade Avenue, Suite 300 STATEN ISLAND NY 2

9 Baltimore, 21208-4996 PERMIT #835 6 - 8 1 7 ! M O C I T I C

: N O I T C U D O R P

&

N G I S E D

, T P E C N O C Leadership in Kashrus Education