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Kosher for Consumers
Useful articles and interesting information about Keeping Kosher and Kosher Supervision.
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Companies all over the United States have been seeking kosher certification to provide kosher certified non-carbonated beverages to the large growing market of consumers who have asked for them. The growth of kosher certification for the beverage industry has provided a unique challenge to kashrus agencies, because beverage companies require a significant amount of involvement and scrutiny. Kashering demands a level of cooperation between the company, its workers and the kosher supervising staff because of an ongoing necessity to kasher between kosher and non-kosher products.
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Cooked or not? Spicing foods on Shabbos and related issues
Many questions regarding bishul on Shabbos are dependent on how the food was produced and due to modern production methods, in many cases the people with the most technical information on the topic are the kashrus professionals. Thus, consumers who want to know if they can put salt, spices or ketchup into their cholent, croutons into their soup, and similar questions will from time to time call the hashgachah agency that supervises those products – and this week’s column will discuss a number of those questions.
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How can you have a pareve garlic and cheese flavored melba toast with natural cheese flavor?
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“Rabbi, why doesn’t most hard cheese have a hechsher? After all, the ingredients all seem kosher?” The above question is often posed to me and my colleagues in the kashrus industry. While the question is simple, the answer is a bit more complex.
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A Time to Eat and A Time to Wait
General guidelines for waiting between the consumption of milchig and fleishig foods
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The Unauthorized Kosher Symbol
The world of kosher certified food has and continues to experience tremendous expansion. Many food products that were never before kosher certified are now appearing with kosher symbols. While such proliferation is generally a good thing for the kosher consumer, an unfortunate side effect of this proliferation has been an increase in the number of products that are misrepresented to the public as being kosher certified.
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Rabbi Yerachmiel Morrison: A Rabbinical Coordinator with All the Right Ingredients
Rabbi Morrison began his work at the OU over a decade ago. Before entering the field of kashrut, he served for seven years as Rav of the Springs Hebrew Congregation, a suburb of Johannesburg and for six in South Africa’s Port Elizabeth community. Among his other varied rabbinical responsibilities, he oversaw both areas’ kashrut needs. This wealth of experience proved invaluable for the formidable demands placed on the Rabbinical Coordinator (a.k.a. RC) at the helm of the OU’s ingredients registry.
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Orthodox Union Announces Changes in Administrative Titles in Kosher Division
OU Announces that Rabbi Menachem Genack Will Assume the Additional Title of CEO of Kosher Division, with Rabbi Moshe Elefant Becoming COO.
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OU’S Rabbi Safran to Speak at Buenos Aires Kosher Food Show, June 21 and 22
Rabbi Eliyahu Safran, Senior Rabbinic Coordinator for the Orthodox Union’s Kosher Division, will speak on “Maximizing your Company’s Potential with OU Certification,” at the third annual ArgenKosher international trade show in Buenos Aires.
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Three Leading Israeli Rabbis Visit OU to Strengthen Ties With Kashrut Division
Three prominent Israeli rabbis visited Orthodox Union headquarters in New York on Monday and met with the OU Kashrut Division staff, led by Rabbi Menachem Genack. “The purpose of this visit is to cement the relationship between these rabbis and OU Kashrut,” declared Rabbi Genack.
