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Yieb community kashrut standards 2018

R
Ruthie Rosenstock

This document provides guidelines for keeping kosher in homes to help all families in a community feel comfortable eating in each other's homes. It outlines standards for packaged and prepared foods needing kosher certification, checking fruits and vegetables for insects, separating meat and dairy in cooking and ovens, only having food cooked by Jews, following Shabbat laws for warming food, using toveled utensils, and observing laws of hafrashas challah when baking bread. It offers contacts for any questions about specifics or help ensuring homes meet the standards.

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Hachnasas Orchim and Kashrus Guidelines Although there are many common denominators in how we keep the laws of kashrus in our homes, there might be some differences as well. While not passing judgment on anyones practices, here are some basic guidelines which can foster a community standard of kashrus to help all YIEB families feel comfortable eating in each others homes. (Of course, one always has the option of ordering ready-made food from an acceptable supervised establishment, and serving on disposable utensils.) All packaged, prepared, or processed foods must bear a widely accepted kosher certification, such as those appearing here: http://www.crcweb.org/agency_list.php Fruit & vegetables must be inspected for insects according to one of the following guides: o https://oukosher.org/ou-guide-to-checking-produce-and-more/ o http://www.crcweb.org/NewFruitandVeglist.pdf o https://www.star-k.org/images/pdf/bugchecking2_may17.pdf Meat and dairy may not be placed in ovens simultaneously, and ovens where steam builds up should not be used to cook both meat and dairy, even not simultaneously. To kasher an oven, it must go through a self-cleaning cycle, or be cleaned thoroughly and burned at the highest bake setting for 40 minutes. Food must be cooked only by Jews. On Shabbat, laws dictating how to warm up food must be followed, including, but not limited to: (1) Cold dry food may be warmed only on non-adjustable hot plates or on top of containers of food already on a blech or hot plate, (2) food may not be placed into an oven on Shabbat, and (3) liquids and gravies may not be warmed up on Shabbat at all. All metal, glass (Pyrex and Corelle included), and glazed (though without a berakhah) utensils used for cooking, serving, and eating must be toveled in a mikvah. When baking challah or bread, laws of hafrashas challah must be followed: https://www.star- k.org/articles/articles/1197/when-you-need-to-knead-a-guide-to-hafrashas-challah/ If you have any questions about the specifics involved or would like help in ensuring your home maintains these standards, please contact Rabbi Unterman: rabbiunterman@yieb.org. Tizku lemitzvos! May we merit to perform all these mitzvos and many more!

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Yieb community kashrut standards 2018

  • 1. Hachnasas Orchim and Kashrus Guidelines Although there are many common denominators in how we keep the laws of kashrus in our homes, there might be some differences as well. While not passing judgment on anyones practices, here are some basic guidelines which can foster a community standard of kashrus to help all YIEB families feel comfortable eating in each others homes. (Of course, one always has the option of ordering ready-made food from an acceptable supervised establishment, and serving on disposable utensils.) All packaged, prepared, or processed foods must bear a widely accepted kosher certification, such as those appearing here: http://www.crcweb.org/agency_list.php Fruit & vegetables must be inspected for insects according to one of the following guides: o https://oukosher.org/ou-guide-to-checking-produce-and-more/ o http://www.crcweb.org/NewFruitandVeglist.pdf o https://www.star-k.org/images/pdf/bugchecking2_may17.pdf Meat and dairy may not be placed in ovens simultaneously, and ovens where steam builds up should not be used to cook both meat and dairy, even not simultaneously. To kasher an oven, it must go through a self-cleaning cycle, or be cleaned thoroughly and burned at the highest bake setting for 40 minutes. Food must be cooked only by Jews. On Shabbat, laws dictating how to warm up food must be followed, including, but not limited to: (1) Cold dry food may be warmed only on non-adjustable hot plates or on top of containers of food already on a blech or hot plate, (2) food may not be placed into an oven on Shabbat, and (3) liquids and gravies may not be warmed up on Shabbat at all. All metal, glass (Pyrex and Corelle included), and glazed (though without a berakhah) utensils used for cooking, serving, and eating must be toveled in a mikvah. When baking challah or bread, laws of hafrashas challah must be followed: https://www.star- k.org/articles/articles/1197/when-you-need-to-knead-a-guide-to-hafrashas-challah/ If you have any questions about the specifics involved or would like help in ensuring your home maintains these standards, please contact Rabbi Unterman: rabbiunterman@yieb.org. Tizku lemitzvos! May we merit to perform all these mitzvos and many more!