Yieb community kashrut standards letter
- 1. Dear Young Israel of East Brunswick Members, Im proud to say that the Mitzvah of Hachnasat Orchim (inviting guests into our homes) is a Mitzvah that we take seriously in our community. During the next few months, for example, there will be several opportunities to host people from outside our community in our homes, at Shabbatons and other events. Since we are a diverse community with members from different religious backgrounds, it is not surprising that we keep different levels of Kashrut in our homes. Although there are many common denominators in how we each adhere to Kashrut in our homes, there might be a few differences. While not passing judgment on the Kashrut level of anyones homes, I am presenting to you a simple list of guidelines which I believe address these differences. If followed appropriately, we can create a community standard of Kashrut to make all YIEB families, including my own, feel comfortable eating in each others homes. Additionally, if you are hosting a YIEB event in your home or cooking meals through our Bikur Cholim and Stork Club, these protocols must be followed. (Of course, you always have the option of ordering in ready-made food from an acceptable supervised establishment with paper & plastic utensils.) YIEB Community Kashrut Standards All packaged, prepared or processed foods must bear a widely accepted kosher certification. Please see the following website for a (non-comprehensive) list of reliable certifications: http://www.crcweb.org/agency_list.php. Feel free to ask me about any other kashrut symbols that you may encounter or which foods do not require a hechsher. When preparing for this particular meal, all vegetables and fruit must be washed & checked for insects, using one of a number of accepted methods for different types of vegetables. Here are some guidelines which you can use: www.oukosher.org/images/uploads/OU_Guide_to_Fruits__Veg.pdf and www.crcweb.org/kosher/consumer/fruit_veg_policy.html. Ovens and microwaves must be separated/kashered appropriately between usage for meat and milk. (Alternatively, any food cooked placed in the oven should be covered). All raw foods must be cooked ONLY by Jews. On Shabbat, laws relevant to cooking or warming up food on Shabbat are followed. Two issues which are sometimes overlooked are: No food may be placed into an oven on Shabbat. Instead, use a hotplate, blech or warming drawer. No liquids or gravies may be heated up even on a hotplate, blech or warming drawer on Shabbat. All glass and metal utensils used for cooking, serving and eating must be taken to the mikvah to be toveled. (Alternatively, you can use paper/plastic). When baking challah or bread, laws of hafrashat (separating) challah are followed. If you have any questions about the specifics involved or would like any help in ensuring your home mantains these standards, Im happy to use the opportunity as a learning experience. Warmest Regards, Rabbi Jay Weinstein