Congregation Beth Sholom Kashrut and Kitchen Usage Policy I. INTRODUCTION Congregation Beth Sholom is committed to the principle of kashrut as a way of expressing a relationship with God, history, and community. Recognizing that individual congregants interpret and apply standards of kashrut differently in their own lives, the congregation establishes a standard that applies to the synagogue and all synagogue-related events in order to maintain consistency and unity within the community. It is expected that all congregants and outside vendors who participate in the preparation of food for the congregation will adhere to the guidelines set forth in this policy. An important element of our policy is to promote kashrut and to provide education, training, and support for congregants in their own kashrut observance. The administration of the Kitchen, supervising and maintaining their cleanliness, and managing their utensils, appliances and furnishings, will be the responsibility of the Kitchen Administrator. S/he will oversee the storage of foods for congregational use (including general staples and leftovers), and arrange for their disposal, when necessary. Use of the kitchens and all food prepared therein must conform to the standards of halakhah (Jewish Law) as interpreted by Rabbi Ain, as Mara D’atra (local authority of Jewish Law). Rabbi Ain may assign agents, including mashgichim (kashrut supervisors), to supervise and maintain the appropriate standards on his behalf. Congregants are encouraged to participate in the communal life of the congregation by planning and hosting events at the synagogue. Rabbi Ain and the supervisor(s) are always available to consult and assist in planning successful events that reflect the guidelines of this policy. This policy should be posted in the Kitchen and widely communicated to all congregants and users of the Kitchen. II. USE OF THE KITCHEN 1. The Kitchen may only be used under the following circumstances, when the appropriate standards for use can be guaranteed: 2. The Kitchen may be used by congregants, staff members, and outside caterers who have been screened, trained and/or evaluated, and approved by Rabbi Ain. A list of those who are certified to use the Kitchen (i.e., approved supervisors will be maintained by the Executive Director and available in the synagogue office and posted in the Kitchen. 3. The Kitchen may be used by congregants and staff members who have not been otherwise approved, provided that on-site supervision is conducted by Rabbi Ain or his designee (i.e., an approved supervisor). 4. The Kitchen may be used by outside organizations only on a case-by-case basis when approved by the Rabbi Ain and subject to any conditions that he may establish in order to assure the kashrut of the Kitchen. 5. Equipment should never be removed or brought into the Kitchen without explicit permission of Rabbi Ain or his designee. 6. Use of the Kitchen by congregants and/or caterers will be coordinated by the synagogue office and must be scheduled in advance. Maintenance staff may not open the kitchen to congregants or caterers without express authorization or prior approval. III. FOOD AND BEVERAGES IN THE KITCHEN All meat, other foods, and beverages brought into the Kitchen must be approved by Rabbi Ain who is the mashgiach. The kitchen supervisors will carry out the instructions of this policy. 1. Meat and dairy equipment are completely separated in the Kitchen. Separate pots, pans, utensils and flatware are used for meat and dairy foods. These dishes, pots, utensils, etc. are washed separately by hand or in the dishwasher. a. The single set of glass plates is for dairy use only. Meat meals will be served on paper plates until a set of meat plates is purchased. Separate sponges, cloths, towels are used. b. Any item that becomes non-kosher will be removed from use immediately. It cannot be returned to use in the Kitchen until properly koshered. 2. All meat must be prepared, cooked, and served with a kitchen supervisor present. 3. Eggs: must be non-fertile and do not need a hechsher. Eggs must be checked for blood spots and spotted eggs discarded. Break each egg into a glass cup or bowl and inspect it before adding it to the rest of the cooking ingredients. 4. Spices: The meat and dairy closets will each have their own set of spices and salt. 5. Those who are certified by Rabbi Ain to use the Kitchen [kosher caterers, staff members and kitchen supervisors and specific congregants (see II.1 above ) may bring foods into the Kitchen, subject to the conditions outlined in this section. 6. Those who are not certified by Rabbi Ain to use the Kitchen without supervision may bring food items into the kitchen only under the following conditions: a. They must submit a list of proposed food items/ingredients to Rabbi Ain or designated supervisor for pre- approval, including for each item, the brand, and the specific hekhsher (kosher symbol) that appears on the packaging. A form will be available for this purpose and must be submitted no less than one week in advance. b. When the foods/ingredients arrive at the kitchen, they must be “checked in” by Rabbi Ain or the kitchen supervisor to assure that each item complies with the conditions outlined in this section, and that it is on the pre-approved list. No other food items/ingredients may enter the kitchen without the knowledge of Rabbi Ain or the kitchen supervisor. 7. Items that need a hechsher: All packaged food items, packaged ingredients, dairy products, spices and beverages must bear a hekhsher (kosher symbol) or be approved by Rabbi Ain. The letter “K” on a package is not an acceptable hekhsher. If there is doubt as to a particular symbol or kashrut authority, Rabbi Ain will give final approval. ● Nuts, salted, roasted, etc. ● Raw shelled nuts Dairy products include: ● Milk ● Cheese ● Butter ● Margarine (dairy or pareve) ● Sour Cream ● Yogurt, plain and flavored ● Ice Cream Spices include: ● Pure Spices ● Salt Beverages include: ● All wine, both mevushal and non-mevushal wine ● Beer ● Alcohol ● Liqueurs ● Grape Juice ● Fruit Juice ● Powered juice drink mixes ● Soft drinks 8. Items that do not need a hechsher: Single ingredients: ● Fresh, uncut fruit and vegetables ● Bagged lettuce ● Grains ● Rice ● Flour ● Sugar ● Eggs (see Section III. 3) ● Dried beans ● Raw nuts in the shell ● Coffee ● Tea ● Herbal Tea ● Sparkling water (unflavored) ● Raw or frozen kosher fish does not need a hechsher, but should be thoroughly washed before cooking. (A list of kosher species can be found on the internet www.kashrut.com/articles/fish/.) Raw fish, like sashimi, when accompanied by cooked rice, should not be brought into the Kitchen without certification. IV. OTHER FOOD AND WINE BROUGHT INTO THE SYNAGOGUE Synagogue members and employees may bring dairy and/or pareve foods into the synagogue for congregational events or personal consumption and use the Staff Kitchen, according to the specifications below: 1. Non-kosher meat, fish or poultry may not be brought into the synagogue at any time. 2. Domestically produced (U.S. or Canada) cheeses may be brought into the synagogue without a hechsher. 3. Domestic wine may be brought into the synagogue without a hechsher, although only wines with a hekhsher may be used for ritual purposes (e.g., Kiddush and Havdalah). 4. Prepared foods from congregants’ and employees’ homes, non-kosher restaurants or other non-rabbinically certified sources may never be served on trays and/or with other utensils from the Kitchen, and such foods may not be brought into or stored in the Kitchen at any time. 5. All foods made in congregants’ and employees’ homes for congregational events must be dairy or non-dairy vegetarian. 6. For any event that is sponsored by the congregation, hechshered items must be available as an alternative to dairy and vegetarian items from non-kosher homes. For any event, agents of Rabbi Ain must ensure that either hechshered food from the Kitchen or hechshered food prepared from a kosher home kitchen is available. For meetings and groups that order in dairy or vegetarian, there should always be a hechshered alternative provided by a kosher home or from the Kitchen. V. SHABBAT AND FESTIVALS Shabbat and Festivals begin, by definition, at the published candle lighting time and conclude the next day approximately one hour after the same candle lighting time, subject to the direction of Rabbi Ain. Candle lighting times are available in the synagogue office. Festivals include Passover (first two and last two days), Shavuot, Rosh Hashanah, Yom Kippur, Sukkot (first two days), Shemini Atzeret, and Simchat Torah. 1. Food brought into the synagogue may not be cooked on Shabbat and may not have been purchased on Shabbat or Festivals. 2. Under no circumstances can any cooking of food take place on Shabbat. Pre-cooked foods can be warmed or kept warm on Shabbat in a warming cabinet or an oven pre-set on a low temperature before Shabbat subject to the conditions of use for the Kitchen above. Please consult Rabbi Ain for guidance in this area. 3. Cooking from a flame lit before the start of a Festival is permitted on festival days that do not fall on Shabbat subject to the conditions of use for the Kitchen above. Stoves, ovens, and other heat sources cannot be turned on or off by any person of the Jewish faith. 4. When a Festival begins on a Wednesday or Thursday night making it adjacent to Shabbat, an eruv tavshilin must be prepared prior to the start of the Festival to permit cooking for Shabbat during the Festival. 5. With explicit rabbinic pre-approval, certain food preparations that do not involve actual cooking may take place before the end of Shabbat, in preparation for a Saturday evening event (e.g., cold salad assembly, plating of cold or uncooked foods).