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Frequently Asked Questions

The Frequently Asked Questions list below is ordered by category.

If you have a question that's not answered here, or if you'd like to comment on a question you can email us at kosherq@ou.org or you can use the Webbe Rebbe form and we'll respond with an answer.

Click on an FAQ category below to expand it. Click on a question to see the answer.

• Questions about whether or not something is Kosher?

  • Is Starbucks Liqueur kosher, even though it does not bear an OU or OU-D symbol? 

    • ANSWER:

      Although generally, we only recommend OU certified products when they bear an OU symbol, in this case, Starbucks liqueur may be imbibed although it does not bear an OU symbol yet.  L’Chaim!

      The following Starbucks Liqueur is certified as kosher pareve:

      Coffee Liqueur Starbucks OU

      The following Starbucks Liqueur is certified as kosher dairy:

      Cream Liqueur Starbucks OU-D
      

  • Is veal Kosher?

    • ANSWER:

      The Kosher status of veal has been the subject of controversy.  The source was a question regarding the food on which calves are raised.  Their diet includes both milk and animal fat, which would potentially make it basar be’chalav, the biblically prohibited mixture of milk and meat.

      Based on this many rabbinical authorities decided that it is forbidden to eat veal raised on such a diet for two main reasons.  The Rama, a 16th century scholar, states that one may not eat meat raised completely on forbidden foods. Later authorities explain the Rama’s reasoning as coming from maris ayin, the rabbinical injunction against acting in ways that can appear as sinful to others.  Additionally since there is a biblical prohibition against deriving any benefit from basar be’chalav, many rabbinic authorities believed that eating veal from calves raised on basar be’chalav would transgress this ban. Other rabbis held that it was muttar (permissible), since other products essential for the calves, such as oil and vitamins, were mixed into the food, and the Rama forbids only animals who get their whole substanance from the forbidden food.

      However it was determined that the initial assumption was incorrect. While it is true that farm-raised calves are fed meat and milk that is mixed together, this mixture does not constitute basar be’chalav according to the Torah. In actuality, the milk and animal fats are mixed together, but never cooked together. Although eating such a mixture is still Rabbinically prohibited, veal that comes from calves raised on such a diet is not prohibited.

  • Why is there no leg of lamb in Kosher butcher shops in the US?

    • ANSWER:

      It is possible to get a kosher leg of lamb, but, to the best of our knowledge, not in the US.  Treiboring of the hindquarters requires a boki, or expert, as there is chelev, a Biblically prohibited fat, and gid hanosheh, a biblically prohibited vein.  The removal of these usually results in much of the meat being cut up and not in the large cuts a butcher likes.  So it is not economical in the US: too much labor, too little usable meat, and too few butchers who know how to treiber, or clean, the hindquarters.

      Any cut that comes from after the 12th rib of the animal is, under normal circumstances in the United States, not available to us as Kosher. It is highly unlikely you’ll find Kosher certified cuts of beef or lamb from below the 12th rib in the US.  In Israel, other such cuts, bearing a very reliable Kosher Certification, would be permitted.

      Some places market and serve something called leg of lamb.  Technically, it is, but it is the front leg.  In normal parlance, the dish called leg of lamb is the hind leg.  This is akin to “kosher sirloin steak,” which is from the 11th rib, whereas what is normally termed sirloin is after the 13th rib. 

  • Can you tell me if a certain type of fish is Kosher?

    • ANSWER:

      If you enter your fish’s common name into www.fishbase.org’s search engine, you’ll see that you get numerous results.

      It is impossible to say for a fact that they are all kosher.  Some fish referred to as that name may be kosher, so it might be worth looking into.  The way to know if your fish is a kosher one, is by checking its kosher status yourself (don’t worry, we’ll tell you exactly how):

      1. First make sure the skin is still intact (with the scales still attached).  If the fish is skinned before you can confirm its kosher status, it can no longer be considered kosher.

      2. Have the person selling the fish remove a scale from the fish in front of you.

      3. Make sure the skin did not rip from the process of removing the scale.  If the scale comes out cleanly… congratulations!  You have yourself a kosher fish.  If not, try this procedure on another type of yummy friend from “down under” (water that is) until you get one whose scales can be removed without ripping the skin.

      4. As much as we might like to, we cannot rely on the fish seller to tell us a fish is kosher.  Even if the seller tells you it is a kosher fish, you have to confirm the kosher status with the scale removal procedure mentioned above.

  • Are there any online kosher supermarkets?

    • ANSWER:

      We are aware of two online kosher supermarkets:
      1) http://www.kosher.com/
      2) http://www.mykoshermarket.com

      Disclaimer: This is not an endorsement or approval for these businesses.
      

  • Do Oral Medications Need To Be Kosher? 

    • ANSWER:

      Since the Torah is quite specific, a simplistic answer would be as follows:
      Q. What are the limitations that The Torah impose upon us as to what we may eat?
      A. The Torah only allows us to eat food that is Kosher. 
      Q. What does the Torah prohibit us from eating?
      A. The Torah prohibits us from eating food that is not Kosher. Period.

      But before we shut the door on this issue, let us discuss a Halacha that might just be pertinent to these issues.

      This is the Halacha that deals with questions of Life and Death.

      Q. To what degree is it incumbent on a Jew to not to violate a precept of the Torah? Would it mean that that one would have to be ready to die so not to violate a commandment?
      A. With three exceptions, the Torah commands us to place the value of life above everything, even above the laws of the Torah.

      When a person’s life is in danger, not only ‘may’ he take non-kosher medication, but he ‘must’ take such medication [only if no comparable Kosher medication is available at hand]. Should the person refuse, he or she should be advised that the sin of refusing such medication is akin to and perhaps even worse than the sin of eating non–Kosher food. 

      In the case of a life-threatening illness which requires a non-kosher medication; there should be no hesitation in taking such medications. Any young baby’s illness, according to the Torah, is considered ‘life threatening’.

      Anyone with an illness that if left untreated would turn into a life threatening situation may take non-Kosher medication as he is now already considered to be in a life-threatening situation.

      Anyone with a high temperature is to be considered as possibly turning into a ‘life threatening’ situation. 

      So much for a ‘life threatening’ illness.

      There are two other forms or degrees of ‘sicknesses’ which have Halachic implications. One is an illnesses which is not life threatening. The other form of illness would be when one experiences ‘discomfort’.

      In both instances, before running to take just anything, one must bear in mind the simplistic but inescapable rule we mentioned right at the beginning. Now that we know that one can’t just have a ‘free ticket’ for just about anything, it becomes equally important to explore the Halacha a little deeper, to learn what one may do and what one should not do, so that in the merit of keeping to the will of G-d, one can merit a recovery to good health.

      Oral Medications come in different forms. Ordinary pills, Coated Pills, Capsules, Elixirs or liquids and finally (at least for this discussion), tablets to be chewed.

      Ordinary pills – The vast, vast majority of medications today are chemicals and by themselves would not present Kosher concerns. The problems then consists of either the binders that keep the medication together in a pill form, and the coatings or Capsules which in most cases consist of non-Kosher gelatin.

      Rabbis have ruled that non-Kosher binders present no Kosher concerns.

      But what does one do with coated medicines and with capsules when one is ill but not with a life threatening illness?

      Many Rabbinical authorities have ruled in cases of such illnesses as follows: True, the Torah forbade us to ‘eat’ anything that is not Kosher, but in case of illness, one may ask just exactly do we call ‘eating’? The normative explanation of eating means to take the thing in the mouth, either chew it, or savor the flavor, and then to swallow. Those are the steps involved in ‘eating’. But when one takes a pill and swallows it, usually with a liquid, that is not considered ‘eating’. The Torah only forbade ‘eating’ something that is not Kosher, swallowing without eating is not considered ‘eating’. In the case of a non-threatening illness it might be permitted.

      [Other Rabbinical authorities don’t go so far, but suggest that one wrap the pill in a small piece of tissue paper and swallow the pill with water that way. Others yet break the capsule and pour the medicine in to a spoon and take the medication only and discard the capsule.]

      What would this do to liquids (like cough medications, anti-gas syrups, etc.)? What about Chewable Tablets.?  Certainly these medications fall into the category of ‘eating’.  The answer is that one may not take such medications if they are not Kosher. In instances where there is a strong need for such medications, and in instances where the illness is strictly discomfort, a Rabbi should be consulted on finding ways to be allowed to take such medications.

      Now the question is whether vitamins or medications taken for cosmetic purposes are required to be Kosher? We know that most of such energy drinks, shakes or syrups, and many vitamins contain glycerine, which may be derived from animals.  Normally, such cases are not considered as ‘medications’ - and therefore should not be taken without a reliable certification.

      If you can’t find a Kosher substitute, consult your local learned Orthodox Rabbi for other suggestions

  • Does toothpaste or mouthwash need kosher certification?

    • ANSWER:

      Toothpaste and mouthwash may contain non-Kosher glycerine and non-Kosher flavors. Some Rabbis permit the use of non-kosher mouthwash that is expelled (spit out) and not swallowed. Some do not permit it. You should consult your local learned Orthodox Rabbi about what you should do.
      
      

  • Given the fact that vitamin D3 can come from non-kosher sources, if it is added to kosher milk, does that change the kosher status of the milk?

    • ANSWER:

      To fully explain the issues involved, we cannot avoid touching upon a Talmudical term ‘Bittul’, translated as ‘dissipation’.  The rule is quite complicated - not in concept, but in the understanding of when it may be applied and when it cannot be applied.

      Basically, the rule states, that if a category of non-Kosher food [Note: Not all non-Kosher products] fell into accidentally, or was even added intentionally by someone else, into Kosher food, if there was a ratio of 60 to 1 of Kosher food to the non-Kosher food, then we may consider the non-Kosher food to have been dissipated and the entire product may be eaten in this case.

      [Please note: This does not apply in all cases; there are times when the ratio may increase or decrease in different settings, and the exact foors matter as well. We urge you not to apply this rule without checking with your learned Rabbi]

      If you go back and study the wording we used earlier (‘by someone else’), you should realize that you are not permitted to purposely dissipate non-Kosher into Kosher. And if you did so consciously, the entire mix – even if the ratio was a million Kosher to 1 non-Kosher – is not Kosher.

      If you consciously did so, obviously, the OU would not certify such a product.

      The dissipation rule may only be used in instances where a food is encountered where ‘someone’ added the non-Kosher ingredient, and we look at this mix and try to rule whether this mix is permissible or not.  Halacha permits us to say that whatever non-kosher ingredient had been placed by someone else is NO LONGER in existence, it was dissipated.

      Thus, the amount of vitamin D3 added to milk is so minute that Halachically it can be considered to have been dissipated – and no longer poses a Kosher concern.

      However, when a dairy company applies to the OU for certification of their milk products, it is no longer a matter of ‘someone else’ adding the non-Kosher vitamins. As such, all milk certified by the OU, that bear the OU-D symbol on the label or on the cap, contain only Kosher certified vitamins that are in no way sourced from animals.

      The OU will not certify a dairy’s milk products unless all the additives, no matter how minute, are 100% Kosher. 

      You may be somewhat relieved to note that vitamins are added only to fresh milk sold for consumer consumption. Vitamins are not added to milk used in industrial production as a product ingredient, whether the milk is in the form of powdered milk or liquid. 

• Questions about whether a product requires Kosher supervision?

  • Does Sake require Kosher supervision to be consumed?

    • ANSWER:

      According to the OU’s Alcohol Guidelines, Sake requires a reliable Kosher supervision to be imbibed. 

      This is for three reasons:

      1) Rice is cooked before it is marinated and therefore there are concerns with Bishul Akum.

      2) The same vessels used to manufacture Sake can and often are used for non-Kosher (treif).

      3) Emulsifiers are added as part of the manufacturing process for Sake.  Emulsifiers are red-flag ingredients.

      However, the OU certifies a number of Kosher Sakes which can be found in our online Product Search.

  • Does herbal or regular tea require Kosher supervision to be imbibed?

    • ANSWER:

      All teas, regular, decaffeinated and herbal, that do not list artificial or natural flavorings or colorings in the ingredients are acceptable without any Kosher supervision or certification.

  • Do the coatings sprayed on fruits or vegetables pose a Kosher concern?

    • ANSWER:

      Yes, it is indeed possible (if not likely) for coatings of fruits and vegetables to contain non-kosher and/or dairy ingredients. Nonetheless, according our rabbinical authorities there is no reason to be stringent about this issue for various reasons. The coatings do not lend any positive taste to the fruits and vegetables they cover and protect. In fact, they are completely inedible. Because the coatings are in and of themselves inedible, they are batel berov (nullified due to their status as minority components) like any other inedible item. While it would be ideal to consume fruits and vegetables that are either uncoated or contain kosher coatings, there is no practical way to determine the sources of the coatings of any particular fruit or vegetable.

      Similarly, it is impossible to avoid coated fruits or vegetables without purchasing them straight from a farmer. Because of these reasons, it is the opinion of our rabbinical authorities that one may eat all fruits and vegetables without having to wash (which will not necessarily remove the wax coatings on many items) or peel them.

  • Can one imbibe vodka without a reliable Kosher certification?

    • ANSWER:

      All unflavored vodkaa may be used, with the exception of vodkas which are derived from grapes, such as Hangar One and Ciroc, and those made from milk such as Vermont Spirits’ White Vodka. 

      Flavored vodka must bear a reliable Kosher certification.

      The following vodkas are certified Kosher Parve when bearing the OU symbol:
      267 Vodka Cranberry Infusion
      267 Vodka Lemon Infusion
      267 Vodka Olives & Onion Infusion
      267 Vodka Orange Infusion
      Absolut Absolut 100
      Absolut Absolut Apeach
      Absolut Absolut Citron
      Absolut Absolut Kurant
      Absolut Absolut Mandrin
      Absolut Absolut Pears
      Absolut Absolut Peppar
      Absolut Absolut Raspberri
      Absolut Absolut Ruby Red
      Absolut Absolut Vanilia
      Absolut Absolut Vodka
      Binyamina Vodka Vodka Peisachkova
      Binyamina Vodka Vodka Shapovalov
      Canadian Iceberg Vodka
      Cocktail Jazz Cocktail Jazz Citros Vodka
      Cocktail Jazz Cocktail Jazz Cranberi Vodka
      Cocktail Jazz Cocktail Jazz Cranberi Vodka
      Cocktail Jazz Cocktail Jazz Ohranj Vodka
      Cocktail Jazz Cocktail Jazz Persik Vodka
      Cocktail Jazz Cocktail Jazz Razberi Vodka
      Cocktail Jazz Cocktail Jazz Strasberi Vodka
      Cocktail Jazz Cocktail Jazz Vanil Vodka
      Cocktail Zvezda Cocktail Zvezda Blueberi Vodka
      Cocktail Zvezda Cocktail Zvezda Citros Vodka
      Cocktail Zvezda Cocktail Zvezda Cranberi Vodka
      Cocktail Zvezda Cocktail Zvezda Ohranj Vodka
      Cocktail Zvezda Cocktail Zvezda Persik Vodka
      Cocktail Zvezda Cocktail Zvezda Razberi Vodka
      Cocktail Zvezda Cocktail Zvezda Strasberi Vodka
      Cocktail Zvezda Cocktail Zvezda Vanil Vodka
      Dundee Salted Vodka 80 Proof
      Elit Elit Vodka
      Forward Forward Premium Vodka
      Forward Forward Vodka
      Glazur Glazur Classic Vodka
      Glazur Glazur Premium Vodka
      Glazur Glazur Vodka
      Goldenbarr Chocolate Vodka
      Gubernskaya Gubernskaya Originalnaya Vodka
      Gubernskaya Gubernskaya Vodka
      Jelinek Plum Vodka
      Kaliningradskaya Kaliningradskaya Vodka
      Kaznacheyskaya Kaznacheyskaya Vodka
      Kaznacheyskaya Kaznacheyskaya Gold Vodka
      Kaznacheyskaya Kaznacheyskaya Luxe Vodka
      Kaznacheyskaya Kaznacheyskaya Vodka
      Kedem Vodka
      Khrabrye Rusichi Khrabrye Rusichi Vodka
      Kremlyovskaya Kremlyovskaya Apricot Flavored Vodka
      Kremlyovskaya Kremlyovskaya Black Currant Flavored Vodka
      Kremlyovskaya Kremlyovskaya Chocolate Flavored Vodka
      Kremlyovskaya Kremlyovskaya Grapefruit Flavored Vodka
      Kremlyovskaya Kremlyovskaya Plum Flavored Vodka
      Kremlyovskaya Kremlyovskaya Vanilla Flavored Vodka
      Kremlyovskaya Kremlyovskaya Vodka
      Level Level Vodka
      Mishka Citron Vodka
      Mishka Orange Vodka
      Mishka Vodka
      Moskovskaya Imported Russian Vodka
      Moskovskaya Moskovskaya Imported Russian Vodka
      Nemiroff Vodka
      Pravda Vodka
      Proschanie-Slavyanki Proschanie Slavyanki Vodka
      Saimnieka Saimnieka Vodka
      Silver Creek Liquid Ice Vodka
      Silver Creek Organic Grain Vodka
      Speed Bar Vodka
      Spirits Citron Vodka
      Spirits Vodka
      Spirits Vodka Mishka
      Spirits Vodka Mishka Lemon
      Spirits Vodka Mishka Orange
      Status “Original” Vodka
      Stoli Gold Vodka
      Stoli Stoli Bluberi (Blueberry Flavored Vodka)
      Stoli Stoli Citros (Citros Flavored Vodka)
      Stoli Stoli Cranberi (Cranberry Flavored Vodka)
      Stoli Stoli Ohranj (Orange Flavored Vodka)
      Stoli Stoli Peachik (Peach Flavored Vodka)
      Stoli Stoli Persik (Peach Flavored Vodka)
      Stoli Stoli Razberi (Raspberry Flavored Vodka)
      Stoli Stoli Strasberi (Strawberry Flavored Vodka)
      Stoli Stoli Vanil (Vanilla Flavored Vodka)
      Stoli Stolichnaya Elit Vodka
      Stoli Stolichnaya Imported Russia Vodka
      Stolichnaya Stolichnaya Gold Vodka
      Talvis Talvis Vodka
      Tambovskiy Volk Tambovskiy Volk Vodka
      The Metropolitan Martini Company Vodka Martini
      TM Blagoff Premium Vodka
      TM Khortytsa Khortytsa Vodka-Caramel
      TM Khortytsa Khortytsa Vodka-Classic
      TM Khortytsa Khortytsa Vodka-Wheat
      TM Khortytsa Pepper Honey Hot Vodka
      TM Khortytsa Platinum Vodka
      TM Khortytsa Plum Vodka
      TM Khortytsa Silver Cool Vodka
      TM Khortytsa VIP Club Platinum Vodka
      TM Khortytsa VIP Club Vodka
      TM Medovukha Buckwheat Vodka
      TM Medovukha Real Vodka
      TM Medovukha Ukrainian Vodka
      TM Medovukha Vodka-May
      Velikoye Posolstvo Lux Vodka Velikoye Posolstvo Lux Vodka
      Velikoye Posolstvo Lux Vodka Velikoye Posolstvo Luxe Vodka
      Yikvei Zion Lemon Vodka 40%
      Yikvei Zion Vodka 40%
      Zlatogor “Grafska" Vodka
      Zlatogor “Muskatna" Vodka
      Zlatogor “Prezydentska” Vodka
      Zlatogor “Pshenychna” Vodka
      Zlatogor “Zlatogor" Vodka

  • Can one drink Scotch whiskey without Kosher supervision?

    • ANSWER:

      Single malt scotch may be used without concern if it was not aged in sherry casks.  The permissibility of Scotch that was aged in sherry casks is the subject of differing opinions among later Poskim (Rabbinic decisors).  One cannot always tell, based upon the label if a particular bottle of scotch was aged in sherry casks.

      Blended Scotch – Rabbi Moshe Feinstein ZT”L ruled that blended scotch is permitted, but it is noteworthy that in issuing that ruling he also gave reasons why a “ba’al nefesh” (loosely translate as: a person who cares more for his soul than for satisfying his earthly desires) should not drink blended whiskies.

      You should consult your local Orthodox Rabbi about what to do with regard to both single malt and blended scotch.

  • Does maple syrup require reliable Kosher certification?

    • ANSWER:

      If the maple syrup is 100% pure - with no additives, then there are considerable reasons to assume that it doesn’t need Kosher certification. At the same time some companies at one time used clarifiers that were not Kosher. It is our understanding that such clarifiers are no longer in use. 

      This is not the case with Passover, when maple syrup requires a reliable Kosher for Passover certification.

  • Do nuts require reliable Kosher certification?

    • ANSWER:

      As a general rule, raw nuts do not require certification.  Oil roasted, dry roasted and seasoned nuts, in or out of the shell, require reliable certification. There nuts are often treated with gelatin or oils during processing.

      Nuts are rarely affected by worms. However, one should be careful to aboid walnuts and cashews when the shells appear perforated with small holes. This may be a sign of infestation.

  • Do pure spices require Kosher supervision?

    • ANSWER:

      Pure, unblended spices, as currently processed, do not require Kosher supervision.  However, blended spices, such as chili powder, do require Kosher certification. 

  • Do flavored tobaccos, such as those used in Nargila, require Hashgacha?

    • ANSWER:

      Nargila tobacco, which is nicotine free, is available in numerous “flavors”.  This product does not require Hashgacha when smoked, as smoking is not Halachically (by Jewish law) considered consumption, and therefore is not a kosher concern.  However, the practice of smoking in general raises serious halakhic issues, and we strongly recommend consulting with your local learned Orthodox Rabbi about the issue of smoking.

  • Must tofu bear certification?

    • ANSWER:

      Tofu does require certification. While Tofu is a Soy Bean product, the issues and concerns are how the bean is converted into a tofu product.

      The following tofu products are certified Kosher Parve when bearing the OU symbol:

      Product Name Brand Name Label Comp
      Baked Tofu Ginger Teriyaki Frieda’s Frieda’s Inc.
      Baked Tofu Sesame Garlic Frieda’s Frieda’s Inc.
      Banana Dessert Tofu Sunrise Sunrise Markets, Inc.
      Caramel Dessert Tofu Pete’s Sunrise Markets, Inc.
      Cheese (Tofu) Danish (Pas Yisroel, Yoshon) Bubba’s Bubba’s D/B/A Novelty Kosher
      Cheese (Tofu) Danish (Pas Yisroel, Yoshon) Novelty Bakery Bubba’s D/B/A Novelty Kosher
      Cheese Tofu Danish (Pas Yisroel, Yoshon) Bubba’s Bubba’s D/B/A Novelty Kosher
      Cheese Tofu Danish (Pas Yisroel, Yoshon) Novelty Bakery Bubba’s D/B/A Novelty Kosher
      Chinese Style Tofu Puffs Sunrise Sunrise Markets, Inc.
      Coconut Dessert Tofu Sunrise Sunrise Markets, Inc.
      Deep Fried Tofu Mandarin Sunrise Markets, Inc.
      Extra Firm Herb Tofu President’s Choice President’s Choice Int’l
      Extra Firm Tofu Mandarin Sunrise Markets, Inc.
      Extra Firm Tofu Nutrisoya Sunrise Markets, Inc.
      Extra Firm Tofu President’s Choice President’s Choice Int’l
      Extra Firm Tofu Sunrise Sunrise Markets, Inc.
      Extra Firm Tofu Fine Herbs & Spices Nutrisoya Sunrise Markets, Inc.
      Firm Tofu Mandarin Sunrise Markets, Inc.
      Firm Tofu Sunrise Sunrise Markets, Inc.
      Flavoured Dried Tofu Sunrise Sunrise Markets, Inc.
      Fresh Pack Smooth Tofu Sunrise Sunrise Markets, Inc.
      Fried Tofu Sunrise Sunrise Markets, Inc.
      Fried Tofu Homemade Style Sunrise Sunrise Markets, Inc.
      Fried Tofu Triangles Sunrise Sunrise Markets, Inc.
      Ginger Dessert Tofu Sunrise Sunrise Markets, Inc.
      Italian Herb Super Firm Tofu Pete’s Sunrise Markets, Inc.
      Italian Soyganic Baked Tofu Frieda’s Frieda’s Inc.
      Italian Soyganic Baked Tofu Sunrise Sunrise Markets, Inc.
      Key Lime Dessert Tofu Pete’s Sunrise Markets, Inc.
      Lemon Pepper Tofu Pete’s Sunrise Markets, Inc.
      Marinated Tofu Sunrise Sunrise Markets, Inc.
      Medium-Firm Tofu Pete’s Sunrise Markets, Inc.
      Medium-Firm Tofu President’s Choice President’s Choice Int’l
      Medium-Firm Tofu Sunrise Sunrise Markets, Inc.
      Mini Cheese (Tofu) Danish (Pas Yisroel, Yoshon) Bubba’s Bubba’s D/B/A Novelty Kosher
      Mini Cheese (Tofu) Danish (Pas Yisroel, Yoshon) Novelty Bakery Bubba’s D/B/A Novelty Kosher
      Party Masters Vegan ( Spinach Tofu, Vegetable Medley, Wild Mushroom) Fillo Factory The Fillo Factory, Inc.
      Peach Mango Dessert Tofu Pete’s Sunrise Markets, Inc.
      Peach Mango Dessert Tofu Sunrise Sunrise Markets, Inc.
      Peach Mango Tofu Dessert Frieda’s Frieda’s Inc.
      Premium Soft Tofu Sunrise Sunrise Markets, Inc.
      Premium Tofu Natural Nutri Bio Sunrise Markets, Inc.
      Premium Tofu Organic Fine Herbs Nutri Bio Sunrise Markets, Inc.
      Presed Tofu Sunrise Sunrise Markets, Inc.
      Santa Fe Tofu Pete’s Sunrise Markets, Inc.
      Sesame Ginger Tofu Pete’s Sunrise Markets, Inc.
      Smooth Tofu Sunrise Sunrise Markets, Inc.
      Soft For Blending Tofu Pete’s Sunrise Markets, Inc.
      Soyganic Almond Tofu Dessert Frieda’s Frieda’s Inc.
      Soyganic Almond Tofu Dessert Sunrise Sunrise Markets, Inc.
      Soyganic Extra Firm Tofu Sunrise Sunrise Markets, Inc.
      Soyganic Firm Tofu Sunrise Sunrise Markets, Inc.
      Soyganic Savoury Garden Herb Tofu Sunrise Sunrise Markets, Inc.
      Soyganic Soft Tofu Sunrise Sunrise Markets, Inc.
      Soyganic Tofu Dessert Sunrise Sunrise Markets, Inc.
      Sunrise Extra Firm Tofu Club Pack Sunrise Sunrise Markets, Inc.
      Super Firm Tofu Pete’s Sunrise Markets, Inc.
      Szechwan Marinated Tofu Too Good To Be True President’s Choice Int’l
      Teriyaki Marinated Tofu President’s Choice President’s Choice Int’l
      Teriyaki Marinated Tofu Too Good To Be True President’s Choice Int’l
      Teriyaki Soyganic Baked Tofu Frieda’s Frieda’s Inc.
      Teriyaki Soyganic Baked Tofu Sunrise Sunrise Markets, Inc.
      Thai Tango Tofu Pete’s Sunrise Markets, Inc.
      Tofu Liberte Les Produits De Marque Liberte Inc.
      Tofu ‘N Sauce Szechuan Pete’s Sunrise Markets, Inc.
      Tofu ‘N Sauce Teriyaki Pete’s Sunrise Markets, Inc.
      Tofu 2 Go-Sesame Ginger W/Mango Wasabi Sauce-175 g Pete’s Sunrise Markets, Inc.
      Tofu 2 Go Thai tango W/mango Wasabi Sauce-175 g Pete’s Sunrise Markets, Inc.
      Tofu Almond Dessert Sunrise Sunrise Markets, Inc.
      Tofu Fine Herbs Liberte Les Produits De Marque Liberte Inc.
      Tofu Puffs Sunrise Sunrise Markets, Inc.
      Tofu, Pressed Mandarin Sunrise Markets, Inc.
      Tofu, Soft Sunrise Sunrise Markets, Inc.
      Traditional Fresh Pack Tofu Sunrise Sunrise Markets, Inc.
      Traditional Tofu Sunrise Sunrise Markets, Inc.
      Very Berry Dessert Tofu Pete’s Sunrise Markets, Inc.

      The following tofu products are certified Kosher Dairy when bearing the OU-D symbol:

      Product Name Brand Name Label Comp
      Tofu Dogs Yves Veggie Cuisine/Canadian Retail Yves Fine Foods
      Tofu Dogs Yves Veggie Cuisine/USA Retail Yves Fine Foods

      As of 07/12/04

  • Does beer require certification?

    • ANSWER:

      On the general question of the Kosher status of beers, let’s begin by making this statement. The OU’s position is that all domestic and Canadian beers - except for the small ‘specialty brews’ beer companies - brew their beer in the same traditional manner.  This implies that they are not adding any other problematic ingredients. As such, the OU feels that under current brewing practices, such commercial beers seemingly do not present any Kosher problems.

      We’ve heard reports that some of the ‘dark’ beers brewed overseas may have grape extract added to their brew (is the word Mish or Mash?). We cannot confirm this one way or the other, thus the OU does not include non-domestic brews in their recommendation of beers.

      Additionally, the new products coming in the market place, which are basically flavored beers with more alcohol content, are considered to be in a different category than regular beers. All of these products contain flavors. We needn’t remind you that flavorings require a reliable Kosher certification.

      We wish to make this point: Obviously, the OU did not investigate every brewery in the world, not even every brewery in the USA.  Our information was derived by meeting with many of the top brew masters and brew mavens in the USA and visiting a number of the large breweries in the USA.  In speaking with these brew masters, we were able to learn much of what goes on during the brewery production. At the same time, these brew masters did not claim that they were knowledgeable about European breweries.
      
      The following beer products are certified Kosher Parve when bearing the OU symbol:
      
      Label Name Brand Name Label Comp
      Beer Aspen Edge Coors Brewing Company
      Beer Bartels The Lion Brewery, Inc.
      Beer Coors Coors Brewing Company
      Beer Coors Light Coors Brewing Company
      Beer Coors Original Coors Brewing Company
      Beer Esslinger The Lion Brewery, Inc.
      Beer Extra Gold Coors Brewing Company
      Beer Extra Gold Coors Brewing Company
      Beer Gibbons The Lion Brewery, Inc.
      Beer Keystone Coors Brewing Company
      Beer Keystone Light Coors Brewing Company
      Beer Killians Irish Red Coors Brewing Company
      Beer Killians Irish Red Coors Brewing Company
      Beer Lionshead The Lion Brewery, Inc.
      Beer Winterfest Coors Brewing Company
      Blue Moon Beer Belgian White Coors Brewing Company
      Deluxe Pilsner Beer Lionshead The Lion Brewery, Inc.
      Gold Medal Beer Stegmaier The Lion Brewery, Inc.
      Light Beer Coors Coors Brewing Company
      Light Beer Coors Light Coors Brewing Company
      Light Beer Stegmaier The Lion Brewery, Inc.
      Low Carb Cold-Filtered Light Beer Coors Edge Coors Brewing Company
      Pumpkin Ale Beer Blue Moon Coors Brewing Company
      Root Beer Schnapps Leroux Jim Beam Brands
      Wit Beer Redhook Redhook Ale Brewery
      

• Questions about OU Kosher policies

  • Is the grape juice in my OU Kosher product mevushal (cooked)?

    • ANSWER:

      Aware of the potential problem with wine, grape juice, natural grape flavorings, and other grape derivatives, the OU insists that all wine and/or grape derived ingredients (note: not all wines) used in OU certified products be Mevushal(cooked). We would consider ourselves remiss in Kosher Certification if we put our seal on a product only to have it become non-kosher through handling.

      So, why do you remember being told that products containing grape, wine, or other grape derivatives are not Kosher?

      The fact is that long ago, when people tried to ascertain the Kosher status of a product by reading the ingredients, ‘grape’ was a red flag ingredient.

      Today, with all the complexities of flavors, chemicals, and processing reading an ingredient panel doesn’t get one very far. Consumer should be careful to only buy certified products to ensure that every step of the process kept the final product Kosher.

  • What should I do if a product is missing its OU Kosher symbol that it normally bears?

    • ANSWER:

      When you see a package of an OU certified product without the OU symbol, please don’t assume that the product is ‘ probably’ Kosher and that the missing OU is due to “a printer’s error” or to “old labels”.

      It may not be necessarily so.

      Each case is different.

      For example: There is a brand of mustard that is OU certified in the regular size, but not certified in the small size as it is produced in a plant not certified by the OU.

      There are also instances where the company or the product parts ways with the OU, resulting in a situation where the product is no longer certified.

      These are just a few of a number of possibilities.

      The Bottom Line: Don’t Assume. If you don’t find the familiar symbol, our suggestion is to either email the Webbe Rebbe at or call our Hot Line (212 613 8241). We will be happy to answer any such questions.

  • What do the different OU symbols mean?

    • ANSWER:

      An ‘OU’ symbol indicates
      The product is Kosher (but not necessarily Kosher for Passover).
      The product contains neither dairy nor meat, nor any dairy or meat derivatives.
      The product was not made on equipment also used for making dairy products.
      The product was not made on equipment also used for making meat products.
      In Kosher Lexicon, such a product is called ‘Pareve’ or sometime ‘Parve’

      Equipment, pots, dishes, cutlery, etc that has not been used for dairy and not for meat is also called ‘Pareve Equipment’, ‘Pareve Pots’ etc.

      Pareve foods may be eaten with milk or with meat.
      Pareve foods may be re-cooked in any Kosher equipment be it meat or be it dairy.

      An ‘OU-D’ symbol indicates:
      The product is a Kosher dairy product (but not necessarily Kosher for Passover),
      The product contains a dairy ingredient or a dairy derivative.
      Alternatively, the product, while not containing dairy ingredients itself, was made on equipment also used for making dairy products.
      Kosher laws do not permit a dairy food to eaten or cooked with meat or with foods made with meat ingredients. 

      Kosher laws dictate that if one has just eaten meat, one must wait a prescribed time before being allowed to eat a product marked OU-D.

      An OU-D product may not be reheated on or with any equipment, pot, pan, dishes, cutlery that was used for meat.
      An OU-D product that had been reheated on or with any equipment, pot, pan, dishes, cutlery that was used for meat, would possibly make both the product and the utensil not Kosher.

      An ‘OU-M’ symbol or an OU-Glatt symbol indicates:

      The product is Kosher meat or a product with meat ingredients or a derivative of meat (but not necessarily Kosher for Passover)

      Alternatively, the product, while not containing meat ingredients itself, was made on equipment also used for making meat products.
      Kosher laws do not permit meat or a food with meat ingredients to be eaten with or cooked with dairy or with foods made with dairy ingredients. 

      Kosher laws dictate that if one has just eaten dairy, one does not have to wait a prescribed time before being allowed to eat a product marked OU-M or OU-Glatt.
      Though it is suggested to either rinse the mouth or have a half hour wait between the dairy food and meat.

      An OU-M or an OU-Glatt product may not be reheated on or with any equipment, pot, pan, dishes, cutlery that was used for dairy.

      An OU-M or OU-Glatt product that had been reheated on or with any equipment, pot, pan, dishes, cutlery that was used for dairy, would possibly make both the product and the utensil not Kosher.

      An ‘OU-F’ symbol indicates
      The product is a Kosher product with fish ingredients (but not necessarily Kosher for Passover)

      The product should NOT be eaten with nor cooked with meat or with foods made with meat ingredients.

      It is permitted to eat an OU-F product right before or right after having meat.

      OU-F products may be eaten and cooked together with Dairy foods.

      While Kosher law allows cooking an OU-F product on meat equipment, it has become a custom to have a separate pot for cooking or reheating fish

      Please Note the following: On products where the fish content is recognizable – either because the product is a fish or the product name includes the name of a fish (i.e. Tuna Salad) the designation might be a plain OU, as well as it might be OU-F.
      
      In either case, Kosher laws nix on eating fish and meat together.

      It is in situations where the fish ingredient is not obvious, that the OU-F becomes important.

      In products containing a fish ingredient, as opposed to products containing a dairy or a meat ingredient, the amount of the fish ingredient in relation to the other ingredients in the product is the determining factor whether to label the product OU-F or not.  If the ratio of the quantity of other ingredients in the product to the fish ingredient is less than 60 to 1, the product is labeled OU-F.  If the other ingredients are equal or greater than the Kosher mandated (60 to 1) ratio, Kosher law considers the fish ingredient to have dissipated in the other ingredient and the ‘F’ will not be assigned to the product.

      This will explain why some OU certified Worcestershire sauces containing anchovies, are assigned OU-F and other brands are assigned OU.  In the latter case, it is because the quantity of the anchovies in the product was small so it became dissipated.

      An ‘OU-P’ indicates
      The product is Pareve and Kosher for Passover as well as for year-around.

      An OU-D-P indicates
      Product is dairy and Kosher for Passover as well as for all year round.

      An OU-M-P or an OU-Glatt-P indicates
      Product is meat and Kosher for Passover as well as for all year round.

      An OU-F-P indicates
      Product contains Fish and Kosher for Passover as well as for all year round.

  • What does OU certification on a vegetable mean?

    • ANSWER:

      OU certification ensures customers that the vegetables have been checked for bugs and require no further checking.

  • What is the OU’s position regarding genetic engineering?

    • ANSWER:

      There are two dimensions to this issue. First, there is the health concern. Is it safe to consume genetically altered foods? This question is presently a matter of great public debate. Where does the OU stand on this question?

      In Jewish Kosher law, a person is not permitted to eat food that is detrimental to one’s health. Nonetheless, the OU views the determination of whether or not a particular substance poses a health danger to be outside of the realm of its expertise. This issue is not in the purview of a Kosher organization, and should be decided by responsible government agencies and health professionals. In practice, the OU would generally agree to certify a product that the USDA considers to be safe. The presence of an OU symbol on a product should not be misconstrued as an endorsement of the safe status of a product, since, as stated, we view this matter to be outside our domain.

      The second issue is as follows. If non-Kosher genetic material is introduced into a Kosher product, does that render the genetically altered material as non-Kosher? For example, if a new strain of tomatoes is developed by introducing genetic material from a pig cell, is the tomato a Kosher entity?

      In our opinion, the genetic engineering does not affect the Kosher status. This is the case for two reasons: Firstly, the genetic material is generally microscopic and is not significant enough to change the Kosher status. Secondly, the generic material is only introduced in the initial stage. Subsequently, the genetically altered item produces new offspring, which has not been the recipient of non-Kosher genetic material. The presence of a non-Kosher gene in a tomato does not render as non-Kosher all subsequent tomatoes that are “descendents” of the genetically altered tomato. 

  • Are there any restrictions on what may be used in feedlots for Kosher cows?

    • ANSWER:

      To address your specific question about feedlots we must first ask: Where does the livestock used in Kosher meat come from?

      The animals used for kosher meat come from the same ‘feed lots’ that non-Kosher meat comes from.  As far as we know today, at this time there are no cows or sheep being raised by a Kosher Meat processor.

      As such, we have no choice but to rely on federal guidelines pertaining to what may or may not be fed to animals.  Currently, according to government law, animal remains are not permitted to be part of feed.  A considerable number of cattle companies adhere to these rules. Especially now, when there is fear of the mad cow disease, companies that produce animal feed are much more concerned. While the FDA admits that there is not as yet 100% compliance, the numbers are constantly improving.

      The most recent case of mad cow disease was discovered in an animal “that had been born before August of 1997. Prior to August of 1997, it was permitted to include cow parts in cattle feed, which is the main way that mad cow disease is though to spread through livestock.” (AP, January 2, 2004)

      Is it theoretically possible for a Kosher slaughtered cow to be carrying mad cow disease? 

      Not having seen the innards of such a diseased cow, we can’t tell you. As you know that according to Jewish Law, every slaughtered animal must undergo a visual inspection covering major life threatening illness, but will a cow in early stages of such a disease show clear visible problems?  Our unprofessional guess is NO.
      
      Is it a problem? Very definitely.  Unfortunately, financial constraints force Kosher Meat producers to cope with this problem in the same fashion as all other meat processors in this country.

      If you are concerned about the Mad Cow disease infecting Kosher Meat, you would be concerned in the same degree as every person living in the US should be. 

      If it is of any consolation, let us state the following. After slaughtering, Kosher meat is promptly treated to assure cleanliness (washing, rinsing and salting) and it seems to work well to help prevent salmonella problems.

      Would there be a Kosher concern of animals being fed non-Kosher (animal) feed?

      The Halachic answer is: In most instances, what animals eat have no effect on their Kosher status.

      The news about Kosher poultry is somewhat more heartening.  The largest provider of Kosher poultry, Empire Poultry Co. makes the claim on their website they their poultry is ‘free-range, and their care does not allow hormone or antibiotics and certainly no animal wastes. A number of other small companies raising chickens serving the Kosher market make the same claim.

      On December 29, 2003 the OU issued the following statement about BSE.

      FOR IMMEDIATE RELEASE
      
      CONSUMER MAY HAVE ADVANTAGE IN PURCHASE OF KOSHER BEEF, ORTHODOX UNION EXPERTS ANNOUNCE, AS KOSHER SLAUGHTERED CATTLE HAVE BEEN FREE OF MAD COW DISEASE
      
      “To this date, no kosher slaughtered cattle anywhere in the world have ever been found to have had mad cow disease,” Rabbi Menachem Genack, Rabbinic Administrator of the Kashrut (Kosher) Division of the Orthodox Union, and Rabbi Yehuda Kravitz, the Division’s specialist in meat slaughter, announced today.
      
      “The consumer may be at an advantage by purchasing kosher slaughtered meat, since the likelihood is much less that meat from a cow slaughtered according to kosher laws will be tainted with mad cow disease,” the rabbis declared.
      
      The Orthodox Union, with its familiar OU symbol, is the world’s largest kosher certification agency, certifying over 275,000 products produced in nearly 6,000 plants located in 68 countries around the world. Included in these plants are facilities where animals are slaughtered.
      
      Among the reasons for the increased safety of kosher beef, Rabbis Genack and Kravitz declared, are the following:
      
      · Kosher slaughter prohibits the use of “downers,” i.e., animals that cannot walk; the animal with mad cow disease in the current crisis was a downer cow;
      
      · Kosher slaughter prohibits shooting or stunning the animal in the head, which may cause brain matter (where the disease resides) to be scattered to other parts of the body; whereas kosher slaughter is only done by slitting the animal’s throat, which causes blood to be drained away, thereby enhancing the chances that the disease will not be transmitted through the bloodstream.
      “Until now, there has not been a single case of mad cow disease in a kosher slaughtered animal. The laws of kosher may mitigate against the possibility of the disease,” Rabbi Genack declared.
      
      
      ****
      The Orthodox Union, now in its second century of service to the Jewish community of North America and beyond, is a world leader in community and synagogue services, adult education, youth work through NCSY, political action through the IPA, and advocacy for persons with disabilities through Yachad and Our Way.  Its kosher supervision label, the OU, is the world’s most recognized kosher symbol and can be found on over 275,000 products manufactured in 68 countries around the globe.
      

  • Does an OU on a product mean that it is certified Pas Yisroel as well?

    • ANSWER:

      The OU does not insist on ‘Pas Yisroel’ as a criteria for Kosher. (It does insist that the product does not transgress the Issur of ‘Bishul Akum’).  One should assume that most OU certified products are not ‘Pas Yisroel’ unless the label would specifically state so.

      A list of OU certified Pas Yisroel products is available here. 

  • What is the OU’s policy regarding Dairy Equipment?

    • ANSWER:

      While it shares many qualities and laws with Pareve products, a dairy-free product that was heated on equipment also used for dairy may not be eaten together with a meat product. It may be eaten immediately after a meat product, but not together.

      You will not find the DE designation on a product certified by the OU. The OU designates dairy-free products made on dairy equipment with the ‘OU-D’ symbol and not ‘DE’ (Dairy Equipment).

      Some products that bear an OU-D symbol are only manufactured on dairy equipment while others contain actual dairy ingredients. Unfortunately we do not keep such a list of such products. However, it is not always possible to determine this from the ingredients panel, as some products can contain dairy flavors that would not be recognizable as dairy from their names.

      If you have a product that you believe is “only” manufactured on dairy equipment, we suggest that you contact us either via email at or at the Kosher hotline at 212-613-8241 to confirm its status.

      Some obvious dairy ingredients would include Milk, Yogurt, Cheese, Cream, Butter, Whey, Lactose, Casein, and Caeseinate.

      Different Rabbis have different positions as to whether dairy equipment products can be consumed by those who are careful only to eat chalav yisroel, which is generally a function of their understanding of chalav stam.  If you are careful to only consume chalav yisroel we suggest that you speak to your local Orthodox Rabbi about how you should proceed with regard consuming dairy equipment products.

  • Does the OU mandate Bishul Yisroel for their products?

    • ANSWER:

      There should be no question in anyone’s mind whether the OU’s approval on a product includes a protection that no one will transgress the Issur of Bishul Akum. After all, it is a Halacha in the Shulchan Oruch.

      Therefore, in good conscience, we can say that every product bearing an OU on the package that requires Bishul Yisroel is indeed Bishul Yisroel. At the same time, we state that foods that according to Halacha do not require Bishul Yisroel would probably not be Bishul Yisroel. 

  • Does the OU on canned tuna and canned salmon mean that the products are Bishul Yisroel?

    • ANSWER:

      There should be no question in anyone’s mind whether the OU’s approval on a product includes a protection that no one will transgress the Issur of Bishul Akum. After all, it is a Halacha in the Shulchan Oruch.

      Therefore, in good conscience, we can say that every product bearing an OU on the package that requires Bishul Yisroel is indeed Bishul Yisroel. At the same time, we state that foods that, according to Halacha, do not require Bishul Yisroel would probably not be Bishul Yisroel.

      There are two specific areas regarding tuna fish where some choose to interpret the Halacha in a stricter manner.

      1) Hashgocho T’midis – A constant presence of a Mashgiach
      2) Bishul Akum – Issur (prohibition) of food cooked by gentiles

      One of the basic Kosher concerns in the fishing industry is the fear that non-Kosher species caught in the same net will be packaged/canned together with the Kosher fish species.

      There are two types of fish processing.  One is where the catching, processing and canning are all done on the boat.  The other is where independent fishermen go out to catch the fish and bring their catch to a fish processing plant.

      The tuna fish used by the companies whose products are certified by the OU are caught by independent fishermen who deliver their catch at a dock of the canning plant.
      In OU certified Tuna, the fisherman remove other fish caught in their nets either on their boat or when they dock. They are there to deliver one type of fish to the plant.

      Government regulations are strict about putting in different species of fish other than what is specified. So the plant, which is supervised by government inspectors, does not want to have any other fish species other than what they are processing.  Certainly, the last thing they would want is to pay the fishermen for fish they don’t want to use and especially for which they might get fined. 

      Additionally, OU Mashgichim, from time to time, visit these plants to check on the processing.  Because of these two checks, the Poskim at the OU have agreed that there is enough Hashgocha to make sure that no non-Kosher species is processed with the tuna.

      The second question deals with Bishul Yisroel. One of the requirements is that the specific food product should be ‘fit for a king’s table’. This judgment is not on the category of food, but on the specific product. For example, while a whole potato requires Bishul Yisroel, potato chips wouldn’t. The OU Poskim hold that canned tuna is not served at a royal table and hence is free from the requirement that only a Jew may cook it.

      The OU’s Rabbinical Board evaluates each food product to judge if it falls in such a category. As it turns out, a good number of products - specifically consumer canned goods - are not fit for a king’s table.  Freshly cooked versions might be, but canned is surely not.  Tuna is not really coo

      Dagim, Gefen, and some Season brand tuna have a steady Mashgiach at their plants. He performs a double duty. One important aspect is to constantly inspect arriving shipments to check for unwanted fish.  The Mashgiach also lights the fires, satisfying those who take a more stringent view and hold that since Tuna could be served at a royal table the ‘canned’ version should also require cooking by a Jew.

      All cans of tuna labeled OU-P (Kosher for Passover) are made under the watch of a fulltime Mashgiach who also lights the fire.

  • Why is the symbol on Worcestershire Sauce and other products that contains fish “OU Pareve” and not “OU Fish”?

    • ANSWER:

      Since there is an anchovy ingredient in Worcestershire Sauces, one would rightly assume that as such it would prohibit eating the sauce together with meat or chicken. Thus one would be entitled to ask why the OU doesn’t label such sauces as OU-FISH instead of a plain OU.

      At the OU, we certify such products as ‘OU’ and not “OU Fish” only when the recipe of a product indicates that quantity of the fish ingredient in the product is very small and that there are more than 60 times as much of other ingredients as there is of the anchovy fish.  This would render the fish ingredient ‘Botel’(Halachically dissipated). Thus the product is considered as if there is no fish ingredient. 

      Should there not be 60 times as much, then the OU labels the sauce product as OU-Fish.

      For example the Worcestershire Sauces sold by Wal-Mart, Lee & Perrins, and Shoprite are labeled OU-Fish, because the amount of anchovy in the product is too much - the anchovy does not become Botel and the sauces may NOT be used with meat.
      
      The general policy of the OU is not to rely on Bitul (dissipation).  The OU would not certify a product that has a drop of something not-kosher.  Such a policy applies to the laws of ‘Issur V’heter’ (foods not permitted or permitted on a account of Kashrus).

      The law of not mixing meat and fish is not based on questions of Kosher but rather on the basis of Sakanah (danger to one’s health). The OU’s position is that where the Issur is based on Sakahnah and not Issur V’heter, we do rely on Bitul.

      However, it is important for us to tell you and for you to be aware that there are disagreements among distinguished Rabbis, past and present, as to whether one may use the argument of ‘Bitul’ when it comes to issues where the prohibition is not on account of Kosher and Treifa but on account of ‘Sakahnah’ - hazardous or dangerous.

      Some Rabbis say that one may use the concept of ‘Bitul’ only in cases of Kosher/Treifa where the non-kosher part fell into the Kosher part, there we may measure to see if there is the ratio of at least 60 to 1; but not in cases of danger or hazard - even if there were a thousand to one it would still not dissipate the ‘danger’. 

      However, many Rabbinic Poskim believe that there is no distinction between the two when it comes to Bitul. (The OU’s position is not to certify products where there is Bitul of a non-kosher ingredient, while, at the same time, the OU will certify a product where the hazardous ingredient did become dissipated.)

      The OU does not require that ‘fish’ appear on the label when the fish component is less than 1/60th. Nonetheless, “anchovies” appears in the ingredient panel and alerts those who wish to follow the more stringent opinion that the product contains fish. 

  • What is the OU’s policy with regard to Shmittah and Israeli produce? Does the OU rely on Heter Mechira?

    • ANSWER:

      The OU does not rely on the Heter Mechira, whereby land owned by Jews is sold to non-Jews in order to remove the restrictions of Shmittah. During Shmittah, the OU certifies only produce grown by gentiles or items packaged from sixth-year inventory. 

• Questions about dairy and labeling concerns

  • Do oreo cookies contain any dairy ingredients?

    • ANSWER:

      Some Oreo cookies do not contain any dairy ingredients as of now.

      However, they can change at any time to contain actual dairy. We advise checking the ingredient panel. Additionally, they are made on dairy equipment.

      While it shares many qualities and laws with Pareve products, a dairy-free product that was heated on equipment also used for dairy may not be eaten together with a meat product. It may be eaten immediately after a meat product, but not together.

      You will not find the DE designation on a product certified by the OU. The OU designates dairy-free products made on dairy equipment with the ‘OU-D’ symbol and not ‘DE’ (Dairy Equipment).

  • Do Silk brand soy products that bear an OU-D symbol contain actual dairy ingredients?

    • ANSWER:

      Silk soy products do not contain any dairy ingredients. However, it is made on dairy equipment.

      While it shares many qualities and laws with Pareve products, a dairy-free product that was heated on equipment also used for dairy may not be eaten together with a meat product. It may be eaten immediately after a meat product, but not together.

      You will not find the DE designation on a product certified by the OU. The OU designates dairy-free products made on dairy equipment with the ‘OU-D’ symbol and not ‘DE’ (Dairy Equipment).

  • Is lactic acid dairy or pareve?  Is it possible to have a pareve item with lactic acid? 

    • ANSWER:

      Lactic acid is pareve and is used as ingredient in numerous pareve food items.

  • Why does my non-dairy creamer say OU-D?

    • ANSWER:

      This confusing situation came about because the FDA and Halacha define “dairy” differently.

      According FDA regulations only something consisting of actual milk in certain forms can be labeled dairy.  Milk derivatives or milk by-products may not, according to FDA, be called dairy. Many of these so-called creamers use a lactose that is a derivative from milk.

      According to Halacha, a derivative of milk is still milk, and must be labeled dairy accordingly. According to the FDA, such a product may not be labeled dairy because that would be lying to the consumer (remember, they say only milk is dairy.) To comply with FDA regulations, the company must label the product as a NON-DAIRY creamer. To comply with Halacha, this product must have a dairy designation.

      For a list of Parve creamers, please email us at

  • What is the OU’s policy regarding Dairy Equipment?

    • ANSWER:

      While it shares many qualities and laws with Pareve products, a dairy-free product that was heated on equipment also used for dairy may not be eaten together with a meat product. It may be eaten immediately after a meat product, but not together.

      You will not find the DE designation on a product certified by the OU. The OU designates dairy-free products made on dairy equipment with the ‘OU-D’ symbol and not ‘DE’ (Dairy Equipment).

      Some products that bear an OU-D symbol are only manufactured on dairy equipment while others contain actual dairy ingredients. Unfortunately we do not keep such a list of such products. However, it is not always possible to determine this from the ingredients panel, as some products can contain dairy flavors that would not be recognizable as dairy from their names.

      If you have a product that you believe is “only” manufactured on dairy equipment, we suggest that you contact us either via email at or at the Kosher hotline at 212-613-8241 to confirm its status.

      Some obvious dairy ingredients would include Milk, Yogurt, Cheese, Cream, Butter, Whey, Lactose, Casein, and Caeseinate.

      Different Rabbis have different positions as to whether dairy equipment products can be consumed by those who are careful only to eat chalav yisroel, which is generally a function of their understanding of chalav stam.  If you are careful to only consume chalav yisroel we suggest that you speak to your local Orthodox Rabbi about how you should proceed with regard consuming dairy equipment products.

  • What significance does the ‘trace disclaimer’ printed on many products have on the product’s Kosher status?

    • ANSWER:

      The trace nuts and dairy disclaimer that is now printed on many products is there to warn consumers that although there are no nuts or dairy in the ingredients of the product itself, there is a possibility of parts per millions floating in the air and ‘contaminating’ the product.

      The ‘contamination’ would only affect consumers with extremely severe allergies who can detect even the most trace amounts of the substance that they are reacting to.  A product that is labeled OU (and thereby certified kosher parve) is halachically (by Jewish Law) parve. The parts per million does not affect the status of a product, because parts per million are negligible and have no halachic significance.

      As an example, a factory might produce dairy and parve products on two separate production lines.  Nonetheless, air-born particles of milk or whey powder might float onto the parve production line.  Though a person might suffer an allergic reaction, the product is still halachically parve.

      Companies have been especially cautious in the past few years to publicize this information as the public’s knowledge of allergens has grown.

  • How is this product Kosher if it contains grape? 

    • ANSWER:

      Aware of the potential problem with wine, grape juice, natural grape flavorings, and other grape derivatives, the OU insists that all wine and/or grape derived ingredients (note: not all wines) used in OU certified products be Mevushal. We would consider ourselves remiss in Kosher Certification if we put our seal on a product only to have it become non-kosher through handling.

      So why do you remember being told that products containing grape, wine, or other grape derivatives are not Kosher?

      The fact is that long ago, when people tried to ascertain the Kosher status of a product by reading the ingredients, ‘grape’ was a red flag ingredient.

      Today with all the complexities of flavors, chemicals, and processing, reading an ingredient panel doesn’t get one very far.  Consumers should be careful to only buy certified products to ensure that every step of the process kept the final product Kosher.

• Questions about the laws of Kosher

  • What baked products are exempt from the rules of Pas Yisroel?

    • ANSWER:

      Products that lack the shape of bread ”tzuras hapas” such as breakfast cereals and products that are not baked such as pasta and granola bars. 

  • What foods are subject to concern about Bishul Akum and must be cooked by a Jew?

    • ANSWER:

      Common examples of foods that must be bishul yisroel include potatoes, sweet potatoes, squash, pumpkin, eggplant, portobello mushrooms, pasta, rice, eggs, fish, poultry and meat.

  • Are breakfast cereals subject to the rules of Pas Yisroel?

    • ANSWER:

      The determining factor as to whether a food is a tavshil (and subject to the halachos of bishul yisroel) or pas (bread and therefore and exempt) is whether one would recite the brachah hamotzi upon being koveah seudah (designated as one’s meal) on the food.  In this context, breakfast cereals are considered tavshilim because they lack tzuras hapas (the shape of bread) and one would never recite the brachah hamotzi regardless of how much cereal they ate.  [In addition, some cereals aren’t pas because they don’t contain any of the 5 grains].  However, breakfast cereals do not require bishul yisroel because they aren’t fit to be served at shulchan melachim (a formal dinner).

  • What is the proper brachah (blessing) for granola bars?

    • ANSWER:

      For most granola bars, the proper brachah (blessing) is Borei Pri Ha’Adamah before, and Borei Nefashoth afterward.

  • What is the proper brachah (blessing) on twizzlers candy?

    • ANSWER:

      Despite rumors to the contrary, twizzlers requires a shehakol beforehand, and a borei nefashoth afterwards.

  • Can one kosher glass?

    • ANSWER:

      On the subject of glass:

      Glass has been around for a few thousand years, and thus has been argued about within the confines of Halacha over these hundreds of years. We know that wood, metal, earth ware, pottery, bone ware are porous and thus readily, under proper conditions, will absorb whatever liquid has been placed in it.

      Glass however has initially been considered neither absorbent nor capable of ‘bleeding’ whatever it has in its walls into what is in it.

      Rabbinical scholars kept checking on the procedures in their day of making glass and many of them have expressed doubts whether under current methods glass is the equal of the ‘glass’ of old. To many it seemed that current methods bring glass closer to that of pottery.  Certainly, the glass that is fire proof (Corning ware or Pyrex for example) should be treated in the same fashion as pottery. That is it absorbs and bleeds. Thus should not be used for both dairy and meat. What’s more, like pottery and china cannot be Koshered. 

      But on the issue of ordinary glass, most Rabbinical authorities, while not arguing against those who cried out for a change in the ruling, decided that since the matter cannot be decided one way or the other, imposing the ‘new’ restriction for glassware was a ‘hardship’ that they did not wish to impose on the Kashruth Keeping public.

      For many years, Rabbinical law permitted the use of using the same glassware (not Pyrex) for both meat and dairy provided it was washed thoroughly between uses. Current practice, considering the general affordability of glassware is no longer to be considered a serious constraint, Rabbinical authorities have urged that even glassware be used separately for dairy and for meat.

      Based on the prevalent custom of separate glassware for meat and dairy, we often get a question on how to treat a situation where for instance a dairy glass was washed in a dishwasher together with meat dishes.

      In the scenario of such question, we will assume the ‘unstated’ wishful thinking, namely that the glass placed in the meat dishwasher did not contain actual milk, then we can state that one has two reasons in favor of permitting the use of the glass. .
      1) Glass is considered as being neither capable of absorption within its walls (and thus incapable of ‘bleeding any flavor within its walls’) and

      2) Even if you disagree and believe that glass is capable of absorption and bleeding, then the soap suds in the washing cycle would render any flavor stemming from the meat dishwasher ‘Pogum’ - meaning spoiled, and do the same for any flavors stemming from the glass - and spoiled flavors will not make something unkosher.

      Note, we need both these reasons because each one by itself would not be a sufficient reason to permit what you would want to do.

      Having said that, we still feel obligated to advise to acquire separate glassware and to avoid washing one status glass together with dishes of the other. We feel that you be strict about this simply because of the possibility that you might inadvertently place a non-clean glass (meaning where actual hardened milk or cheese is stuck to the glass) in a meat dishwasher, which can cause serious Kashruth problems.
      
      Can one Kasher glass? Yes - A procedure know as Milui V’Iruv - exists. The procedure is simple but the issues are complex.  Please speak with your local Orthodox Rabbi for directions on how to Kasher glass.

  • Which materials may not be kashered via hag’alah (boiling water)?

    • ANSWER:

      Bricks, ceramic, China, concrete/cement, Correlle, Duralex, fiberglass, glass, porcelain, porcelain enamel and Pyrex.

  • Which materials may be kashered via hag’alah (boiling water)?

    • ANSWER:

      Fabric, Formica, granite, marble, metal (all), plastic, rubber/latex (natural or synthetic), Teflon and wood.

  • How is cheese made, and why does it need a Hachsher if all milk is Kosher?

    • ANSWER:

      The laws of Kosher as they pertain to cheeses are complex and prevent many mass producing cheese companies from becoming kosher. Below we’ve included a discussion of the issues involved in making cheese kosher.  The discussion pertains to ‘hard’ cheese (which we are assuming you are asking about) and not about soft, spreadable or acid set cheeses such as cottage, cream and farmers cheese.

      Rennet
      How does one make cheese?

      Hard cheese is made by souring (fermenting) the milk to impart the desired flavor then curdling the casein fraction of the milk.

      Historically, milk was curdled by using an enzyme called rennin, an enzyme which affects protein (called protease) and is derived from an extract of the stomach of a suckling calf. This extract is known today as rennet.

      In response to the obvious question, the Shach (Rabbi Shabsi Kohen, a great Talmudic and Halachic Scholar) in Yoreh Deiah 87: No 35 raised the question of why the use of such rennet would violate the prohibition of mixing meat and dairy, the most stringent of all of the kosher prohibitions. He gives the following explanation.

      The amount of enzyme that gets into milk is so small that it becomes dissipated within the milk. (Any meat that is unintentionally added to a milk product can become dissipated if the amount of meat is less than 1/60th of the total volume of the milk product.)

      But, you ask, “Is one permitted to intentionally place something not Kosher into Kosher in order to dissipate the non-Kosher?”

      The answer is: No. Non-Kosher may not purposefully be dissipated into Kosher.

      But our situation is not quite the same. What have we here?  We have the enzyme – which by itself is Kosher (which assumes that the calf must have been slaughtered and Koshered according to the Torah law) being placed into the milk which is Kosher.  Since we are dealing with only Kosher entities, one may dissipate kosher into Kosher.
      [Please be aware, there are Kosher certifying agencies who permit the use of all rennets – even from non-kosher animals basing their leniency on the premise of the previously mentioned Shach – that the amount of flavor is so minute that it gets dissipated.

      The OU disagrees with such rulings.  As we have said – dissipating Kosher into Kosher is permitted, dissipating non-kosher is NOT permitted]

      More recently microbial rennet has been developed along with genetically engineered rennet. Both must be cultivated on kosher substances to be considered kosher.

      However, our discussion is not done with rennet. There are special Kosher Laws that pertain to the production of cheese.

      Cheeses which use rennet as the primary coagulant (e.g. Cheddar, Muenster, Mozzarella) are called rennet set cheeses and regardless of which type of rennet is being used, the cheeses are subject to special Kosher laws pertaining to cheese, known as the laws of ‘Gevinas Akum’.  This Halacha states that in addition to concerns of Kosher ingredients, it is necessary that a Mashgiach (Jewish Supervisor) be present during the production of the cheese.

      According to many Poskim, a Jew must place the rennet in each vat of milk. The only exception is when a Jew owns the milk where the only concerns that remain are the ingredients in the cheese. Please note that Rabbis who permit milk from any source as long as a civilized country has rules on milk production nevertheless do insist that in Cheese making there has to be a Jew present.

      Regretfully, some of the so-called aged hard cheeses with a Kosher symbol, even when made with kosher rennet, are not produced with the presence of a Jew.
      Some other concerns that come into play with cheeses.

      Cheese is usually salted. This is usually done by soaking the cheese in a salt solution called brine. Brine used for non-kosher cheeses cannot be used for Kosher cheeses. Even a fresh solution of brine would not help, as the vat would have to be koshered first.

      There are ingredient problems as well. As stated above, the rennet must be kosher. Either the microbial or the animal-based rennet must have Kosher certification. The cultures used to sour the milk must be Kosher as well.  In addition, some cheeses use additional enzymes to aid in the development of specific flavors called lipase. Such enzymes are generally made from animal tissue and are not kosher.

      The OU supervises cheeses and approves their Kosher production on the following conditions (among others):
      The cultures used to sour the milk must be Kosher.
      The rennet used to coagulate the milk must be kosher.
      The rennet must be added to the vat by a Jew in such instances where the milk is not owned by a Jew.
      Any salting of cheeses in brine must be made in a brine vat that is used exclusively for kosher cheeses
      Any additional ingredients must be Kosher.

      Cheese in itself can be a kosher product if it is produced according to the laws of the Torah. When you’ll see a brand marked OU-D you can be sure that the company has adhered to the standards formulated by the OU. 

      Cheeses that do not bear reliable certification, might possibly violate the rules of Kosher and should not be eaten.

  • What does Treiboring entail?

    • ANSWER:

      Before one can consider the washing, salting and rinsing portion of Kashering a properly slaughtered animal, your Kosher meat processor has to deal with the following three issues:

      1. Removing Fat
      2. Sciatic Nerve
      3. Major arteries

      Chailev (translated as ‘animal fat’) is the subject of a number of important laws pertaining to specific masses of fats found in cattle.  The Torah forbids the eating of Chailev - specific fats found in cattle, sheep or goats. The Talmud specifies the location of these forbidden fats.
      1) The ‘fat of the stomachs’,
      2) The fat covering the kidneys and the body cavity, covering over the hind legs or the loins, and
      3) The diaphragm upon which the liver rests. 

      As you can guess, only an experienced and knowledgeable butcher would be familiar with the specifics of this law.

      Another task that is very complicated is taking out the sciatic nerve. The Torah forbade us to eat the Gid Hanoshe - the sciatic nerve.  Hence, excising this nerve, which stretches from the animal’s hind legs to the spinal cord of the animals, would be a must before we would be permitted to eat the meat encompassing this nerve. (If you think removing the forbidden fats requires expertise, imagine what surgical skills are called for in removing the sciatic nerve.)

      Finally, the most complicated task of all: excising the arteries. Everyone knows that drinking an animal’s blood is a gross violation of the Torah.  But there seems to be blood everywhere in meat, even, it appears after a cut of meat has been washed, salted, and rinsed.  Which blood is forbidden and which is allowed?

      The sages have taught us that the Torah prohibits the Dam Henefesh, the ‘blood of the soul’.  This has been taken to mean, among other areas, the blood that emerges after an animal’s throat has been slaughtered, and the blood pooled in the animal’s major arteries. 

      How is the problem of the blood in the arteries dealt with?  One method of doing this would be by severing all arteries and exposing them. This would facilitate removal of the blood by soaking and salting. However, it has become traditional to remove all blood vessels completely from the neck through the shoulder and foreleg, the ribs, the brisket, the navel area, and the tongue.

      Which arteries these are, and how to remove them, and how to remove the sciatic nerve, how to locate and discard the prohibited fats calls for an expertise in animal physiology, as well as for a ‘surgeon’s hand’ to deal with all these excisions. The removal of the forbidden veins and fats is a painstaking task; and the entire Koshering process requires a high degree of religious responsibility, as well as knowledge in anatomy.

      Additionally, there are several organs in the intestinal area that are commonly used (i.e. liver, miltz, intestines, etc.) each requires careful removal from the carcass and is followed by a good scraping to remove all the fats, membranes and cords.
      
      It has become traditional in most of the Western world to limit the use of Kosher meat to those parts of the animal that are in the respiratory areas of the animal (front quarter), which extends to the twelfth rib, at which point the carcass is split off, with the ‘hind quarter’ of the animal going for sale to non-Jews.

      The reason for this is simple. The area requiring most of the complicated work is in the hind quarter, and because it is so labor intensive, along with the shortage of experts in this field, the kosher meat processing company decides not to bother with the hind quarter at all, eliminating the need and the expense for the extremely tedious process of excising the forbidden Chailev in the hindquarter, the major arteries, and the gid hanoshe (sciatic nerve). This is only exacerbated by gentile meat markets that would take the entire hindquarter off his hands at a bargain price.

      In Israel, probably because they don’t have whom to sell the hindquarters to, skilled Orthodox butchers do remove the forbidden parts and only reject certain cuts of the animal (known in the non-Kosher world as fillet mignon) where removal of the veins is too difficult. But the remaining meat cuts are de-veined meticulously, and are thus permitted to be eaten.

      To conclude: Technically, the only forbidden parts of a cow would be specific fats, membranes, cords, veins, blood and the Gid Hanoshe. 

      Given that broad a range, one would technically be permitted to eat any cut of meat when its forbidden parts have been excised.  In practice however, in the USA, no meat from the animal’s hindquarters is sold as Kosher.

      If you could find Kosher leg of lamb where the proper preparations included the excising of he forbidden parts, then such a cut would be Kosher.  But you will not find them in the Kosher butcher store in the US, and you will be paying a very high price in Israel were you to try to purchase meat from below the twelfth rib. 

  • Which cheeses are considered hard cheeses and why must one wait afterwards before eating meat?

    • ANSWER:

      Chazal declared that there are differences between the characteristics of meat and the characteristics of Dairy products.  Meat has a higher amount of fat – and such fat doesn’t rinse away as quickly in the mouth as dairy products do. Meat stays in the oral cavity for a longer period of time because it’s less soluble and dissolves slower than dairy products.  Additionally, meat is a ‘stringy’ food; little pieces of meat have a tendency to get stuck between the teeth.

      Hard cheeses - those aged six months or more- have developed a consistent ‘fat’ that does not dissolve as easily as most dairy products. When a dairy product posses the same characteristics as meat, one would have to wait as long between eating cheese and meat as they normally do between meat and milk.

      Cheese aged 6 months or more means the cheeses that are specifically aged for at least six months.  Cheeses such as American cheese are not aged – even if the packaged product were to age in your fridge for a year it would not be considered ‘hard cheese’.

      Government regulations in the USA dictate that cheese labeled with one of the following names must be aged for long enough that they are considered ‘hard’ as relates to this Halacha:

      Asiago medium
      Asiago old
      Hard grating cheese
      Parmesan & Reggiano
      Romano
      Sap Sago

      This list is not complete because the regulations only give minimum aging times, so an individual manufacturer may choose to age a different cheese for 6 months or more. 

  • What do the terms ‘clean’ and ‘unclean’ mean in the context of Jewish Kosher laws?

    • ANSWER:

      In Jewish Kosher laws, the use of the terms ‘clean’ and ‘unclean’ has absolutely no relation to the ‘sanitary’ connotations of either antiseptic or dirty, nor of spotlessly clean or filthy.

      In actuality, these attributes of clean and unclean are not to be found in the Bible. Instead our interpretation of the classifications of the Hebraic words ‘Tahur’ and ‘Tomei’ is closer to ‘Pure’ and its opposite ‘unpure’. Unfortunately, somewhere down the line these terms were mistranslated as clean or not-clean.

      Even the categories of pure and impure have different meanings.  In language, pure means unadulterated; in Biblical terms ‘pure’ and ‘impure’ mean entirely different things because it refers to a spiritual level. Something ‘impure’ can, in certain instances, contaminate the ‘pure’ in cases where, for example, they are both ‘under the same tent’. 
      

• Questions about checking fruits and vegetables

  • Do I need to filter my tap water in New York City?

    • ANSWER:

      OU NYC Water Statement:

      The following statement is not meant as a Psak for individuals or communities. Rather it is a statement of OU policy for the restaurants and caterers under its supervision during this interim period while research is still ongoing.
      
      While we share this with the public, we recommend that you speak to your Orthodox Rabbi for his guidance in this, as in all Halachic matters, as they there are differing opinions with regard to whether or not fruits and vegetables must be washed with filtered water.
      
      It is important to note that in some cases, water containing aquatic micro-fauna is permitted for consumption by Halacha (Jewish law). This is determined by several factors, including:
      
      Whether or not the organisms came into existence in water contained by vessels, cisterns, wells or still-water enclosures, and other factors (See Talmud Bavli: Chullin 67a, and Shulchan Aruch: Yoreh De’ah: 84:1,2 with commentaries);
      The visibility of the organism to the unaided eye;
      The frequency in which the organisms appear in the water from the tap.
      
      Some Poskim (rabbinic decisors) believe that one of the above considerations might apply in our case, and rule, therefore, leniently. Many others feel that the prevalence, nature of the water source, and size of the copepods do not allow for a lenient decision. Since this is an issue of a potential Issur d’oraisa (prohibition on a biblical level), we are issuing the following, interim, guidelines to OU certified restaurants and caterers.
      
      • Tap water in New York City (i.e., the boroughs of Manhattan, Brooklyn, Queens, Bronx and Staten Island) should be filtered before use in drinking;
      • Products already manufactured may be used, even if made with unfiltered water;
      • The water supply of dishwashers does not require filtering. Similarly, dishes may be washed by hand in unfiltered water if the dishes are subsequently towel dried, or left to drip-dry without “puddles” of water in them;
      • Water should not be filtered on Shabbat or Yom Tov because of the prohibition of borer (selection). Rather, filtering should be done before Shabbat and the water should be stored for Shabbat use. One may, however, filter water for non-food purposes on Shabbat and Yom Tov.
      • Bottled water is permitted for use.
      
      We have found filters rated at 50 microns to be sufficient. Most commercial filters are finer (10-15 microns) and will filter out the copepods. Filters must be maintained or they lose their effectiveness.

  • Do raisins need to be checked for insect infestation?

    • ANSWER:

      The OU has long maintained that raisins packed and stored under normal industry conditions do not pose a halachic infestation concern and may be consumed without further checking on the part of the consumer.

      Recent public reporting of widespread infestation in packaged raisins has led the OU to reexamine its prior held position vis-à-vis raisins.

      Following careful investigation, extensive testing and consultation with our Halachic authorities, the OU upholds its original position that raisins, when stored under normal conditions (cool, dry and clean environments) do not require checking for the presence of worms or insects. (עיין בט"ז יו"ד פד, יב)

      Many food items, when packed or stored in warm, moist or unclean environments should be avoided until fully checked for the presence of insects, particularly when exhibiting telltale signs of infestation (webbing, insect feeding damage).

  • Do frozen vegetables and fruit require certification?

    • ANSWER:

      In general, Frozen Vegetables can be consumed without any Kosher supervision or certification with the following notable exceptions:

      Frozen Vegetables that require inspection or an acceptable Kosher certification:

      Vegetables
      · Frozen artichokes hearts without a reliable certification should not be used.
      · Frozen asparagus.
      · Frozen broccoli, florets, spears or whole (Chopped broccoli should not be used).
      · Frozen brussels sprouts.
      · Frozen cauliflower.
      · Frozen edible flowers.
      · Frozen herbs such as cilantro, flat leaf parsley, basil, bay leaves, dill, mint, radicchio, rosemary, sage, tarragon, etc.
      · Frozen lettuce - open leaf - such as boston, chicory, green leaf, red leaf, romaine, watercress, etc.
      · Frozen scallions.
      · Frozen spinach.

      Frozen Vegetables that do not Require Inspection for Insect Infestation

      Would frozen beets, corn, potatoes, etc., require a Kosher supervision?

      Frozen Vegetables

      When packed without any combinations of other foods and the ingredient panel confirm that the package is free of additives, colorings, etc., then certain kinds of frozen vegetables would be permitted without any Kosher supervision.

      Frozen Vegetables differ from canned products since the latter may be ‘cooked’ in equipment possibly used for non-kosher products as well. In the United States, frozen vegetables are processed first with steam heat, each package in their own plastic container.  By removing the concern of heating the vegetable in a non-kosher vat, one may consider that frozen vegetables such as peas, carrots, lima beans, string beans, and okra would not require Kosher certification. 

      However, there are exceptions that you must note:
      1. Frozen Vegetables: French-fries and other potato products may be pre-cooked in non-kosher oils and thus require proper certification.  Frozen vegetables packed in a sauce require certification.
      2. Fully cooked frozen vegetables such as winter squash are not acceptable without proper certification.

      A word about Frozen Vegetables vis-à-vis ‘Bishul Akum’.

      This little thought-about Kosher law is the prohibition that disqualifies certain specific food products if they were ‘cooked’ by a gentile. Among the circumstances that would exclude a food product from being included in this prohibition are:
      · Foods where the fire in the stove or in the oven was lit by a Jew, but the gentile put the pot on the fire or in the oven.
      · Foods that can be eaten raw.
      · Foods that are only partially cooked.
      · Foods that would not be served for a special person (Shulchan Melachim)

      Some Rabbinical opinions state that food heated by steam heat are not considered to have been ‘cooked by a gentile’. Not everyone agrees. We will proceed on the assumption that steam heat is considered cooking.

      The Bishul Akum status of a number of vegetables has recently been reviewed and the following decisions have been rendered:
      There is a concern of Bishul Akum on:
      · Artichokes
      · Asparagus
      · Butternut squash
      · Eggplant
      · Patty-pan squash
      · Pumpkin
      · Sweet potato

      There is no concern of Bishul Akum on:
      · Beets (they are eaten raw as a component of Horseradish, ‘Chrain’)
      · Water chestnuts
      · Zucchini (it is edible raw)

      1. Are beans (pinto, lima, kidney, pink, navy) served at Shulchan Melachim?  Answer: No
      2. Are peas (green, split, chick peas) served at Shulchan Melachim? Answer: No
      3. Are lentils served at Shulchan Melachim? Answer: No
      4. Is there a difference whether the beans are frozen or not? Answer: No

      Rav Belsky said that unless one can prove that eating habits have changed, we would accept Rema’s ruling as fact.  In addition, he said:

      1. It has always been the rule that poor people ate beans and wealthy people ate meat (see for example Gemara, Shabbos 140b) and this has not changed considerably.  Some salads contain a few beans for color but one does not serve a bowl of beans or even bean/split pea/lentil soup at ‘Shulchan Melachim’.

      2. Green peas are served at ‘Shulchan Melachim’ but there is no concern of ‘Bishul Akum’ because they are packed while they are still fresh.  Split peas and chickpeas are not served at ‘Shulchan Melachim’ (see # 1).  One could argue that chumus is served at ‘Shulchan Melachim’.  However, since the chickpeas are not fit for ‘Shulchan Melachim’ when they are cooked, they do not become forbidden when they are later ground into chumus.

      3. Lentils are surely not served at ‘Shulchan Melachim’.

      4. Artichokes: There is a concern of ‘Bishul Akum’ on artichokes from Spain and California but not on artichokes from Egypt.

      While we have already indicated that the scope of this answer does not include vegetables that need inspection for insect infestation, we feel it necessary to stress the following:
      · Vegetables such as frozen asparagus and broccoli spears would require inspection. 
      · Frozen cauliflower should be visually checked for obvious signs of infestation but requires no further checking unless insects are found. 
      · Chopped broccoli and spinach, either chopped or whole (and without a reliable Kosher certification) cannot be used, without Kosher certification, because of the difficulty of checking them properly

      Frozen Fruits That Require Inspection For Insect Infestation

      Frozen Fruits, with the exception of berries, that are ‘packaged’ in the US, and the ingredient list indicate that the product is not packed in grape juice, and is free of colorings, natural or artificial flavors, and of any additives, and not originating from Israel, may be used even without Kosher certification.

      We caution you about fruit cocktails, fruit drinks, fruit mixes. These usually contain additives that may be not kosher (like natural or artificial flavors or colorings), and therefore would require a Kosher supervision.

      With the exceptions listed below, frozen fruits do not have insect infestation concerns. However:
      · Frozen blackberries need inspection.
      · Frozen raspberries need inspection.

      However, we must be aware that, in the high-tech world of food technology, processing techniques constantly change.  The information provided above is subject to change at any time.

  • How should open leaf lettuce be checked for bugs?

    • ANSWER:

      Lettuce, Open Leaf
      
      DESCRIPTION: Bib, Bok Choy, Boston, Butter Lettuce, Chicory, Chinese Lettuce (Napa), Green Leaf, Red Leaf, Romaine, and Watercress all grow in a similar fashion. As they sprout forth from the ground, the leaves begin to open up like a flower. Toward the end of their growth they begin to close around the stalk.
      
      INFESTATION: The insects most commonly found in open leaf lettuce are small green aphids or thrips. The leaves of the vegetable often camouflage these insects. The open structure of these vegetables allows insects to penetrate the entire head. Often, insects may be found between the innermost layers of leaves of an infested head. Therefore, each leaf must be washed and checked individually. The use of a light box for checking lettuce is extremely helpful.
      Occasionally, worms may be found in burrows within the body of the leaf. Look for a narrow (1/8”) translucent burrow speckled with black dots breaking up the deep green color of the leaf. These burrows will often trap the worm within the leaf. To rid the leaf of these worms, carefully slit the bumpy part within the burrow with a sharp knife and remove the worm.
      
      Please note: Many of these varieties feature curly leaves with many folds in which the insects tend to hide. We therefore recommend that, they be washed and checked with extreme caution.
      
      INSPECTION:
      1. Cut off the lettuce base and separate the leaves from one another.
      2. Soak leaves in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
      3. Agitate lettuce leaves in the soapy solution.
      4. Spread each leaf, taking care to expose all its curls and crevices. Using a heavy stream of water or a power hose, remove all foreign matter and soap from both sides of each leaf. Alternatively, a vegetable brush may be used on both sides of the leaf.
      5. Several leaves should be checked over a light box or under strong overhead lighting to verify that the washing procedure has been effective. Pay careful attention to the folds and crevices in the leaf where insects have been known to hold tight through several washings.
      6. If it is practical, it is best to check each leaf.
      7. If the manner of washing described above is impractical, each leaf must be carefully inspected.
      8. In a commercial setting, a vegetable spinner is recommended. (The advantages of spin-drying are: (1) the Rabbi will not risk an electrical shock when placing the leaves on the light box; and (2) the leaves will stay fresh and moist for a longer period of time.)
      Three handfuls of leaves from different areas of the bin should be checked over a light box or under direct light. Our experience has shown that if the leaves are washed properly, no insects will be found.

  • How should mesculun mixed lettuce be checked for bugs?

    • ANSWER:

      Mesculun Mix
      
      DESCRIPTION: Mesculun Mix is a combination of various specialty lettuces with smooth surface textures such as frisee, baby oak, red oak and baby romaine, and others. Mesculun salads are often served in upscale restaurants and at catered affairs.
      
      INFESTATION: The above-mentioned lettuces are generally infested with thrips. Infestation levels in these lettuces may vary seasonally.
      
      INSPECTION:
      1. Soak leaves in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
      2. Gently agitate lettuces in the soapy water to remove all foreign matter from the leaf surface.
      3. With a heavy stream of water or power hose, thoroughly rinse both sides of each leaf.
      4. Several handfuls of leaves should be checked over a light box or under strong overhead light to verify that the washing procedure has been effective.
      5. In a commercial setting, a vegetable spinner is recommended. (The advantages of spin drying are: (1) the Rabbi will not risk an electrical shock when placing wet leaves on the light box and (2) the leaves will stay fresh and moist for a longer period of time.)
      6. Three handfuls of leaves from different areas of the bin should be checked over a light box or under direct light. Our experience has shown that if the leaves are washed properly, no insects will be found.
      7. If insects are found, repeat washing procedure and check three additional handfuls.
      
      If insects are still found after repeating the agitation process twice, the entire sample must be discarded.

  • How should iceberg lettuce be checked for bugs?

    • ANSWER:

      Lettuce, Iceberg
      
      DESCRIPTION: Iceberg lettuce is a common ball-shaped leafy vegetable. Wrapper leaves are the 2-3 loosely attached leaves on the outside of the lettuce. These are generally not consumed and often times these leaves have been removed by the time the head reaches the consumer. Most commonly, only the tightly packed leaves that form a ball are eaten. Generally, two leaves, one from each side, will form a layer completely covering the circumference of the lettuce head.
      
      INFESTATION: Iceberg lettuce may carry black/gray thrips and/or green aphids. Though lettuce infestation is seasonal, being more prevalent during the summer months, our research has indicated that outbreaks of infestation do occur in the winter months as well. We therefore recommend that lettuce be inspected throughout the year.
      Fortunately, it has been determined that infestation is predominantly limited to the first four layers of leaves i.e. the outermost eight leaves on the head (two per layer). If these eight leaves are found to be clean, the rest of the head may be used. (Although insects have been found deeper than the fourth layer, this is uncommon.)
      The above holds true for Grade A iceberg lettuce only. Inferior grades of iceberg lettuce are much more prone to infestation and are therefore not recommended.
      
      INSPECTION:
      
      Two methods have been developed for the inspection of iceberg lettuce:
      
      Preferred method:
      1. Detach the loose leaves ("wrapper leaves") and discard.
      2. Core the lettuce and split the head in half, allowing the leaves to be peeled away more easily.
      3. Peel the four outermost layers (approximately eight leaves, not including “wrapper” leaves) off the head.
      4. Carefully check these eight leaves. The most practical way to check is to hold the leaf in front of direct light. Because the leaf is translucent and the bugs are not, the bugs are accentuated and easily detected. Check both sides of each leaf.
      5. If no insects are found on these eight leaves, these leaves, as well as the remaining leaves of the head, may be used without further checking. It is recommended, but not required, that the remaining leaves be washed before us.
      6. If three or more insects are found on the first eight leaves, the remaining leaves must be washed and checked prior to use.
      
      Alternate method:
      
      After completing steps 1-3 above, discard the outermost eight leaves. The remaining portion of the head may then be used without further checking. It is recommended, but not required, that these remaining leaves be washed before use. .
      When shredded lettuce is desired for use in any type of salad, and lettuce quarters need to remain tightly packed, this alternate method is recommended. The outer leaves of the quarter sections may be removed, checked and replaced before shredding.

  • Does dried fruit require certification?  Must dried fruit be checked for bugs?

    • ANSWER:

      Dried Fruits: The following types of dried fruit do not present an insect problem provided that they are stored and handled properly.  However, they do require a reliable Hashgachah.
      
      Apples are often treated with stearates
      Bananas are fried in oil
      Cherries are infused with flavoring and coloring agents
      Cranberries are infused with flavoring and coloring agents
      Mango have coloring agents
      Papayas havecoloring agents
      Raisins from non-domestic sources are coated with oil
      Diced fruit
      
      Please note: any dried fruit stored for lengthy periods of time should be carefully examined for signs of infestation prior to use.
      

  • How should one check dates for worms?

    • ANSWER:

      Imported dates, e.g. from Pakistan, are often highly infested and should be avoided. This is especially true with regard to pressed dates, which are practically impossible to check. However American-grown dates, such as California dates are generally not infested. Nonetheless, when using whole dates (where the pits have not been removed) it is recommended to take three to five dates from each container, slice the dates length wise and look for small worms. The presence of webbings inside the date is an indication of worms.

      IT IS NOT NECESSARY TO CHECK PITTED DATES.

  • How should cauliflower be checked for bugs?

    • ANSWER:

      Cauliflower- Fresh/Frozen

      DESCRIPTION: Cauliflower is a white vegetable resembling a miniature tree. Its thick central stem divides into many smaller branches, which are crowned with tightly clustered white florets.

      INFESTATION: Thrips may be found on the thin white branches or between the tightly packed cauliflower florets. These insects are easily discernible as their black color contrasts with the white vegetable. Small orange insects may at times be seen clinging to the outside of the cauliflower. These insects are easily washed off.

      INSPECTION:
      1. Separate and remove cauliflower florets from the stem.
      2. Examine several pieces of the cauliflower paying careful attention to the under part of the floret.
      3. Wash thoroughly before using.

      Heads of cauliflower that are found to be infested are difficult to clean and should not be used.

  • How should red cabbage be checked for bugs?

    • ANSWER:

      Cabbage, Red

      DESCRIPTION: Cabbage is a common ball-shaped leafy vegetable. Wrapper leaves are the 2-3 loosely attached leaves on the outside of the cabbage head. These are generally not consumed and most or all of these leaves may have been removed by the time the head reaches the consumer. Most commonly, only the tightly packed leaves that form a ball are eaten. Generally, two leaves, one from each side, will form a layer completely covering the circumference of the cabbage head

      INFESTATION: Though red cabbage does not generally host bugs, there are infrequent periods of infestation. Therefore, the consumer should be alert for any indications of insect presence, such as holes in the leaf of the cabbage. As an additional safeguard, washing the leaves is recommended in the absence of inspection.

      PREPARATION:

      1. Peel away loose outer leaves and discard.
      2. Core and split the cabbage in half, allowing the leaves to be pulled away more easily.
      3. Wash both sides of each leaf. Shredded cabbage may be washed in a colander.
      No inspection is required.

  • How should green cabbage be chcked for bugs?

    • ANSWER:

      Cabbage, Green

      DESCRIPTION: Cabbage is a common ball-shaped leafy vegetable. Wrapper leaves are the 2-3 loosely attached leaves on the outside of the cabbage head. These are generally not consumed and often times, these leaves have been removed by the time the head reaches the consumer. Most commonly, only the tightly packed leaves that form a ball are eaten. Generally, two leaves, one from each side, will form a layer completely covering the circumference of the cabbage head.

      INFESTATION: Cabbage may be infested with black/gray thrips and, less often, cabbageworm. Though cabbage infestation is seasonal, being more prevalent during the summer months, our research has indicated that outbreaks of infestation do occur in the winter months as well. We, therefore, recommend that cabbage be inspected throughout the year.

      Fortunately, it has been determined that infestation is predominantly limited to the first three layers of leaves, i.e. the outermost six leaves on the head (two per layer). If these six leaves are found to be clean, the rest of the head may be used. (Although insects have been found deeper than the third layer, this is uncommon.)

      The above holds true for Grade A cabbage only. Inferior grades of cabbage are much more prone to infestation, and their use is not recommended.

      The cabbageworm is a small (approximately 1/8” long) white or sometimes green worm that burrows its way into the cabbage head. Holes in the outer leaves of the head are signs of the presence of these worms. When exposed, these worms
      will at times stand up vertically off the surface of the leaf.

      INSPECTION:
      Please note: When examining sacks or cases of cabbage (typically containing 12-16 heads of cabbage taken from the same field), if three heads are found to be completely clean, the rest of the cabbage in that sack or case may be used without any inspection once the wrapper leaves have been discarded. Cabbage taken from larger cases or bins must be individually checked.

      Several methods have been developed for the inspection of cabbage:
      1. Detach the loose leaves (” wrapper leaves") and discard.
      2. Core the cabbage and split the head in half, allowing the leaves to be peeled away more easily.
      3. Peel the three outermost layers (approximately six leaves, not including wrapper leaves) off the head and discard. The remainder of the head may be used.
      4. Some maintain that the six outermost leaves should be checked rather than discarded. The most practical way to check is to hold the leaf above direct light. Because the leaf is translucent and the bugs are not, the bugs are accentuated and easily detected. Check both sides of each leaf.
      5. If only one or two insects are found on these six leaves, then they and the remaining leaves of the head may be used without further checking. It is recommended that the remaining leaves be washed before use.
      6. If three or more insects are found on the first six leaves, the remaining leaves must be thoroughly washed and checked prior to use.
      The second method described above (#4) is impractical when cabbage quarters must remain tightly packed so that they may be shredded easily. It should be noted that the outer leaves of the quarter sections must be removed, checked and put back to facilitate shredding.

      Please note: Packaged, pre-washed and shredded green cabbage from leading national brands such as Dole, Redi-Pak, and Fresh Express are acceptable for use without any inspection throughout the year. Cabbage from these brands has been found to be consistently clean. (See section on Pre-Washed Vegetables in OU Guide to Preparing Fruits and Vegetables.)

      Prepared cabbage salads such as cole slaw, health salad and sauerkraut contain numerous ingredients which may pose kashrus concerns in addition to the question of bug infestation. These products are only recommended when bearing a reliable certification.

      Stuffed cabbage:
      When preparing cabbage for stuffing, two additional options are available. The entire head may either be frozen for 48 hours then thawed or boiled in water until soft. (Freezing or boiling alters the consistency of the leaf so that the insects wash off more easily.) Peel the leaves off the head and wash under a stream of water. The entire leaf must be exposed to the direct stream of water from the faucet. Caution: If water stream is too strong, it may tear the leaves. Each side of the leaf must be washed. The cabbage may then be used without further checking.

      Please note: When using the boiling process to prepare the cabbage leaves, the water should be discarded. It should not be used for subsequent cooking.

  • How should broccoli be checked for bugs?

    • ANSWER:

      Broccoli, Fresh
      DESCRIPTION:  Broccoli is a green vegetable resembling a miniature tree. Its thick central stem divides into many smaller branches, which are crowned with tightly clustered green florets.

      INFESTATION:  Broccoli may be infested with a variety of insects, most prominently aphids and thrips. The aphids are green or white, but will often turn brown during the parboiling (partial cooking) that is done to prepare the vegetable for inspection (see Inspection, below). The thrips are usually black or gray.

      Also present at times is the broccoli worm, a thin white or light greenish worm of about a half inch’s length. This worm, when present, is difficult to discern because it looks like one of the thin stems.

      Our research has indicated that infestation levels of broccoli grown domestically (USA, Canada, but not Mexico) vary by season. During the winter months, (approximately November through March), infestation level is around 10%. Broccoli grown during this season should be inspected. During the summer months (the remaining seven months of the year), broccoli can be heavily infested, and inspection is often impractical. Broccoli from Mexico is infested throughout the year. It is primarily used for frozen broccoli products.

      INSPECTION:  When checking broccoli, a well-lit area should be chosen. This aids in discerning an insect from the floret pieces.  It should be noted that cleaning infested broccoli is not feasible. The purpose of inspection is to determine if the broccoli is infested. Once infestation is detected, the floret portion of the head must be discarded. One cannot be certain that all insects will be discovered and removed. However, the stem portion may be separated, washed and consumed.

      Fresh broccoli-stems
      Broccoli stems may be used after a thorough washing. No further checking is necessary.

      Fresh broccoli-whole
      1. It is virtually impossible to perform a comprehensive inspection on raw broccoli. Parboil the broccoli for ten seconds to soften the florets and stems. An additional benefit of parboiling is that aphids often turn from green to brown and the florets from light to dark lush green. The contrast of colors makes the insects more easily detectable after this process.  Submerge in cold water immediately after parboiling to preserve the flavor and firmness of the vegetable.
      2. It is important to segregate each head individually when processing more than one head of broccoli. If a section of a broccoli head shows infestation, the entire head must be discarded.
      3. Inspect each floret section:

      a) Look carefully at the under part (i.e., the branched area) of each floret. It is important to check the Y-shaped crevice between the branches.

      b) Spread each floret head apart and look inside the floret from the top down (i.e., through the green flower buds, into the branch area).

      4. If one OR two insects are found, special care should be taken in examining the remaining sections of that broccoli head. Should a total of three insects be found, either in a particular section or spread among different sections of the same broccoli head, the entire head should be discarded.

      Alternative method:

      1. While parboiling the broccoli as described above, agitate the vegetable in the boiling water and bang it against the side of the pot several times.

      2. After removing the broccoli and submerging it in cold water, check a sampling of the parboiled water in a glass bowl over a light box.

      3. If insects appear in the water, each floret must be checked meticulously.

      4. If no insects appear in the water, the broccoli may be used after running a strong stream of water through the head from top to bottom and from bottom to top.

      Beware: Insects like company. If even one insect is found, the entire head must be checked most scrupulously.

      Please note that erudite displays should not include raw broccoli due to the impossibility of properly checking raw broccoli.

  • How should berries be checked?

    • ANSWER:

      Blackberries and raspberries are coming in heavily infested. The OU, as of a number of months ago, no longer accepts whole or cut Blackberries or Raspberries as an ingredient in any of the products they certify. Pureed Blackberry or Pureed Raspberry products are acceptable

      Blueberries are cultivated by a number of companies in the US and these do not need inspection for infestation. Never-the-less they should be placed in strainer and thoroughly washed before eating.

      Wild blueberries (non-cultivated) would need checking for blueberry maggots (worm-like insects) because the bushes are not treated with insecticide

      How to Check Blueberries:

      Place blueberries on a white cloth or on white freezer paper under a good light.

      Look for holes or other indications that worms have possible penetrated the berry. 

  • How should artichokes be checked and cleaned for bugs?

    • ANSWER:

      Artichoke

      DESCRIPTION: Artichokes are ball shaped vegetables, about the same size as a tennis ball. They consist of many thick leaves concentrically arranged to form a rosette. These leaves stem from a solid base. Heart of artichoke refers to the base with layers of the innermost center leaves which are edible.

      INFESTATION: Artichokes can be heavily infested with both aphids and thrips. These insects penetrate deeply between the thick leaves, which provide them with food and shelter. Thus, insects may even be found between the innermost layers of leaves around the heart.

      INSPECTION:
      Fresh artichokes may be prepared for use in one of the following ways:

      If the artichoke leaves are desired, then:
      1. After cooking the artichoke pull away each leaf and examine it for small green aphids or gray/black thrips. Pay careful attention to the stem of the leaf (i.e., where the leaf was connected to the solid base).

      If the heart of the artichoke is desired, then:
      2. The artichoke leaves that wrap around the heart of the artichoke should be spread apart, making space between each leaf. Carefully examine between the leaves. If there is no sign of insect infestation, the artichoke heart may be used after a thorough washing.
      Due to the difficulty involved in checking and cleaning artichoke hearts, they are not presently allowed in OU restaurants unless nearly all the leaves have been removed.

      3. The solid artichoke bottom, not surrounded by any leaves, may be used without any inspection. However, they should be rinsed prior to using.

      Please note: Uncertified canned or jarred artichokes may present more than one Kosher concern. They may not be used even if one were to check them scrupulously for insects.

  • How should asparagus be checked for bugs?

    • ANSWER:

      Asparagus, Green

      Description: Asparagus is a spear-like vegetable approximately 6-8” long with triangular scales along the sides, culminating with an arrangement of triangular tips.

      Infestation: Thrips are primarily found under the triangle scales and somewhat less frequently in the tips of the asparagus.

      Inspection: Asparagus could be used in the following manner:
      1. Shave down the floret at the asparagus tips.
      2. Remove the triangle parts along the side of the asparagus. (a potato peeler is recommended)
      3. Wash thoroughly.

      Asparagus, White

      White asparagus: This hard to find and very expensive cousin to the green asparagus may be used without any preparation. However, it should be washed thoroughly before using.

  • How should strawberries be checked for bugs?

    • ANSWER:

      Strawberries-Common (short stem) and Long Stem

      DESCRIPTION:  Red, juicy and conically shaped, the strawberry is a member of the rose family and has been cultivated for centuries. Strawberries vary in size, shape and color (some are off-white or yellowish). In general, the flavor of the smaller berries is better than that of the larger varieties with the latter often tasting watery. Fresh strawberries are available year-round in many regions of the country, with the peak season from April to June.

      INFESTATION:  Strawberries can be infested with aphids, small mites and thrips. These insects are found primarily under the green leafy crown at the top of the strawberries. They can also be nestled on the surface of the berry. The insects tend to migrate from the top of the strawberry downward.

      INSPECTION:
      COMMON STRAWBERRIES
      1. If the green crown is to be removed, do so carefully without making a hole in the top of the strawberry. If a hole was made, the strawberry should then be cut in half, allowing you to wash both the inside and outside of the strawberry.
      
      2. Briefly soak berries in a Solution of cold water and. vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
      
      3. Allow the berries to soak for a few minutes.

      4. Carefully wash off the entire surface of the strawberry.
      
      5. Gently dry each strawberry. They may be used without inspection.

      Alternative Method:
      1. Carefully remove the green leaf of the strawberry without making a hole in the top of the strawberry. If a hole was made, the strawberry should then be cut in half, allowing both the inside and outside of the strawberry to be washed.
      
      2. Rub the surface of each individual berry while holding it under a stream of running water. Careful attention should be paid to the area beneath the green leaf at the top of the berry.

      INSPECTION:
      LONG STEM STRAWBERRIES
      The beauty of highly priced long stem strawberries may be marred by contact with water and/or the removal of its green crown. We therefore recommend the following washing procedure.

      1. Taking an individual strawberry in hand, lift the green leafy crown at the top of the berry and, with a soft brush, e.g., soft bristle paintbrush or women’s make-up brush, brush off entire surface of strawberry.

      2. Each berry should be carefully inspected under strong light. Thrips may crawl into the crevices of the strawberry seeds. The entire surface area must be visually inspected. A magnifying glass can be a most helpful tool for easy identification of insects.  We are not searching for insects that are invisible to the unaided eye. Magnification is recommended here to help alleviate eyestrain and speed the process of inspection.

      If the strawberries are found to be heavily infested, the entire pallet should not be used.

• Questions about eating out Kosher

  • Can one purchase a certified ice cream flavor in a non-supervised ice cream franchise?

    • ANSWER:

      We think it is permissible to purchase ice cream from ice cream shops provided that you can verify that the ice cream flavor you wish to eat is indeed certified. You might do so by looking for the kosher symbol on the side of the tub.

      Otherwise, you could ask the franchise for a letter of certification stating the flavor is certified. Then you would check the side of the tub to make sure that the ice cream really comes from Tasti D-Lite, and then confirm that you are receiving the flavor that is listed as being certified. 

      The scooper does not pose an inherent kashruth concern because it is used cold.

      Nonetheless, it is possible that the ice cream scooper could contain traces of non certified ice cream from a previous scooping. Therefore it is necessary to ask the franchise employee to clean the scooper before serving you.

      What about the toppings and cones?

      Unlike ice cream, which is scooped out of big tubs that contain the brand names or symbols on them, toppings and cones are served out of their original packages. For that reason, it is difficult to verify that they came from a kosher certified source. Even if an employee pulls out a box for them with a kosher symbol on it, it is impossible to be sure the cones or toppings did not come from an uncertified box. The only way to be sure that these items come from properly certified sources is to watch them take the cones or toppings out of the box. Otherwise, we suggest you either get the ice cream served in paper cups or purchase the ice cream from a parlor under reliable supervision.

  • What can I consume at my local Starbucks coffee shop?

    • ANSWER:Can one purchase coffee from Starbucks or any other un-certified coffee shop?
      
      Before we begin discussing whether one can drink coffee in Starbucks, we should first mention that the following Starbucks products are certified as Kosher when bearing the OU symbol:
      
      Starbucks Coffees
      

      Label Name	Brand Name	Symbol
      Breakfast Blend	Seattle's Best Coffee	OU-P
      Caffe Verona Roasted Ground Coffee	Starbucks	OU-P
      Coffee Decaf	Starbucks	OU
      Coffee Regular	Starbucks	OU-P
      Coffee-Flavorlock Bags	Starbucks	OU-P
      Colombian	Seattle's Best Coffee	OU-P
      Decaf Coffee-Flavorlock Bags	Starbucks	OU
      Decaf Montecatini	Torrefazione Italia	OU
      Decaf Post Alley	Seattle's Best Coffee	OU
      Decaf Royal Carib-bean	Seattle's Best Coffee	OU
      Decaf Seattle's Best Blend	Seattle's Best Coffee	OU
      Espresso Roasted Ground Coffee	Starbucks	OU-P
      Expresso Decaf Roasted Ground Coffee	Starbucks	OU
      French	Seattle's Best Coffee	OU-P
      Henry's Blend	Seattle's Best Coffee	OU-P
      Italian	Seattle's Best Coffee	OU-P
      Kenya	Seattle's Best Coffee	OU-P
      M525-Reduced Calorie Frappuccino Dry Blend	Starbucks	OU-D
      Napoli	Torrefazione Italia	OU-P
      Organic Breakfast Blend	Seattle's Best Coffee	OU-P
      Organic Decaf Fair Trade	Seattle's Best Coffee	OU
      Organic Decaf Twilight Blend	Seattle's Best Coffee	OU
      Organic Fair Trade House	Seattle's Best Coffee	OU-P
      Organic French	Seattle's Best Coffee	OU-P
      Organic House	Seattle's Best Coffee	OU-P
      Organic Seattle's Best Blend	Seattle's Best Coffee	OU-P
      Organic Sumatra	Seattle's Best Coffee	OU-P
      Palermo	Torrefazione Italia	OU-P
      Perugia	Torrefazione Italia	OU-P
      Pisa	Torrefazione Italia	OU-P
      Portside	Seattle's Best Coffee	OU-P
      Post Alley	Seattle's Best Coffee	OU-P
      Royal Carib-bean	Seattle's Best Coffee	OU-P
      Sardegna	Torrefazione Italia	OU-P
      Saturday's Blend	Seattle's Best Coffee	OU-P
      Seattle's Best Blend	Seattle's Best Coffee	OU-P
      Sixth Avenue Bistro Blend	Seattle's Best Coffee	OU-P
      Specialty Sales Coffee	Starbucks	OU-P
      Specialty Sales Decaf-Coffee	Starbucks	OU
      Tazza D'Oro	Seattle's Best Coffee	OU-P
      Venezia	Torrefazione Italia	OU-P
      Gourmet Hot Cocoa Mix	Starbucks	OU-D

      
      
      Starbucks Baked Goods and Mixes
      

      Label Name	Brand Name	Symbol
      62134 Lemon Poppyseed T & S Muffin	Starbucks	OU-D
      62135 Blueberry T & S Muffin	Starbucks	OU-D
      62136 Cranberry Orange T & S Muffin	Starbucks	OU-D
      62137 LF Blueberry T & S Muffin	Starbucks	OU-D
      62139 LF Cranberry Orange T & S Muffin	Starbucks	OU-D
      62140 Carrot T & S Muffin	Starbucks	OU-D
      62141 Carrot Zucchini T & S Muffin	Starbucks	OU-D
      62142 Raisin Bran T & S Muffin	Starbucks	OU-D
      Chocolate Creme Cake Base	Starbucks	OU-D
      Muffin Base Mix	Starbucks	OU-D
      Scone Base Mix	Starbucks	OU-D

      
      
      Starbucks Candy
      

      Label Name	Brand Name	Symbol
      00179761 Red Sugar	Starbucks	OU
      Chocolate Coins and Medals	Starbucks	OU-D

      
      
      Starbucks Ice Cream
      

      Label Name	Brand Name	Symbol
      Dolce Bar-Caramel	Starbucks	OU-D
      Dolce Bar-Mocha	Starbucks	OU-D
      Foiled Chocolate Novelties	Starbucks	OU-D
      Caffe Vanilla NSA Low Fat Ice Cream Bars	Starbucks	OU-D
      Caramel Cappuccino Swirl	Starbucks	OU-D
      Classic Coffee Ice Cream	Starbucks	OU-D
      Coffee Fudge Brownie NSA Ice Cream	Starbucks	OU-D
      Coffee Toffee Crunch Ice Cream	Starbucks	OU-D
      Dark Roast Espresso Swirl Ice Cream	Starbucks	OU-D
      Dulce De Leche Ice Cream	Starbucks	OU-D
      Frappuccino Ice Cream Bar	Starbucks	OU-D
      Java Fudge Bar	Starbucks	OU-D
      Java Fudge Low Fat Ice Cream Bars	Starbucks	OU-D
      Java Toffee Ice Cream	Starbucks	OU-D
      Javachip Ice Cream	Starbucks	OU-D
      Mocha Frappuccino Low Fat Ice Cream	Starbucks	OU-D
      Mocha Low Fat Ice Cream Bars	Starbucks	OU-D
      Mud Pie Ice Cream	Starbucks	OU-D
      Vanilla Mocha Ice Cream	Starbucks	OU-D
      White Chocolate Latte Ice Cream	Starbucks	OU-D

      
      
      Starbucks Health Bars
      

      Label Name	Brand Name	Symbol
      Peanut Caramel Bar	Starbucks Cafe Bliss Bar	OU-D
      Toffee Nut Bar	Starbucks Penza Bar	OU-D

      
      
      Starbucks Syrups (industrial products)
      

      Label Name	Brand Name	Symbol
      Alcohol Free Citron Syrup F0366	Starbucks	OU
      Almond Syrup F0207	Starbucks	OU
      Brulee Syrup F0383	Starbucks	OU
      Caramel Syrup F0013	Starbucks	OU
      Caramel Syrup F0208	Starbucks-Alcohol Free	OU
      Cinnamon Streusel Syrup	Starbucks	OU
      Cinnamon Streusel Syrup F0360	Starbucks	OU
      Cinnamon Streusel Syrup F0384	Starbucks	OU
      Cinnamon Syrup F0025	Starbucks	OU
      Citron Syrup F0364	Starbucks	OU
      Citrus Syrup Alcohol Free F0366	Starbucks	OU
      Classic/Simple Syrup F0288	Starbucks	OU
      Coconut Syrup F0026	Starbucks	OU
      Creme De Menthe Syrup F0209	Starbucks-Alcohol Free	OU
      Gingerbread Syrup F0232	Starbucks	OU
      Hazelnut Syrup F0036	Starbucks	OU
      Irish Cream Syrup F0037	Starbucks	OU
      Melon Syrup F0413	Starbucks	OU
      Natural Almond Syrup F0385	Starbucks	OU
      Natural Caramel Syrup F0386	Starbucks	OU
      Natural Hazelnut Syrup F0387	Starbucks	OU
      Natural Vanilla Syrup F0388	Starbucks	OU
      Peppermint Syrup F0307	Starbucks	OU
      Raspberry Syrup F0054	Starbucks	OU
      Raspberry Syrup F0213	Starbucks-Alcohol Free	OU
      Root Beer Syrup F0338	Fontana	OU
      Sugar Free Hazelnut Syrup F0371	Fontana	OU
      Sugar Free Hazelnut Syrup F0371	Starbucks	OU
      Sugar Free Vanilla Can F0370	Starbucks	OU
      Sugar Free Vanilla Syrup F0068	Starbucks	OU
      Sweet Strawberry Flavored Syrup (F0306)	Fontana	OU
      Toffee Nut Syrup F0339	Starbucks	OU
      Valencia Orange Flavoured Syrup	Fontana	OU
      Valencia Syrup F0074	Starbucks	OU
      Vanilla Syrup F0076	Starbucks	OU

      
      
      Alcoholic beverages
      

      Label Name	Brand Name	Symbol
      Coffee Liqueur	Starbucks	OU
      Cream Liqueur	Starbucks	OU-D

      
      
      Please bear in mind that we at the OU only take responsibility for the Kashruth of the above certified products when they are in sealed containers and bear the OU symbol. Once the above named packages are opened we can no longer stand behind their Kashruth.
      
      That being said, we believe we might be able to offer our opinion regarding this issue.
      
      First, unflavored coffee does not require supervision. From what we have heard, Starbucks does not use flavored coffee in their coffee pots, and only inserts flavoring by adding syrups. Therefore, there are no Kashruth concerns regarding the coffee pots.
      
      Although Starbucks serves sandwiches and pastries that are not certified as Kosher, these items are never produced in individual Starbucks stores. Rather, they are sent to Starbucks stores in sealed packages. This means that the Kashruth of the coffees and syrups are not affected by such items.
      
      Can I purchase an espresso from Starbucks?
      
      Like unflavored coffee, espresso with no added flavors does not require supervision. Since Starbucks uses dedicated machines for their espressos, there are no Kashruth concerns regarding such drinks.
      
      Is coffee prepared by a non-Jew bishul akum?
      
      There has been some debate among earlier authorities as to whether coffee prepared by a non-Jew would have the status of bishul akum. However, the vast majority of poskim (rabbinical authorities) today side with the position that coffee (and tea for that matter) is merely flavored water. Since water is edible without being cooked, coffee need not be cooked by a Jew.
      
      May one partake of Starbucks syrups served in their respective franchises?
      
      As you probably saw above, we certify many Starbucks syrups, though we do not certify every single flavor. Therefore, if you wish to use flavored syrup at Starbucks, you should ask the workers to see the OU symbol on the syrup bottle before partaking.
      
      Can I get Starbucks syrups in my coffee?
      
      As you saw above, we certify many Starbucks syrups, though not all of them. Therefore, before purchasing a shot of syrup, ask to look at the bottle to make sure its certified.
      
      Can I purchase a latte at Starbucks?
      
      A latte consists of steamed milk being added to coffee. This means that the Kashruth of the latte is dependent on what else Starbucks steams on their steamer. In the past, Starbucks has used their steamers to steam an uncertified beverage. We have heard that this beverage has been discontinued. Thus, at the moment, it should be acceptable to purchase a latte. However, please bear in mind that Starbucks is constantly updating their repertoire of coffees and beverages. For this reason, it is necessary to continuously verify that Starbucks does not steam any non-certified items using such steamers.
      
      May I purchase frappacinos from Starbucks stores?
      
      One of the flavors used to make Starbucks frappacinos in the stores is uncertified, therefore, we do not possess any information about its Kashruth.
      
      It is the policy of the OU not to render opinions on the Kashruth of a product if the OU does not have full access to information about the makeup of the product nor about the plant where the product was produced.
      
      We suggest that you contact the company to inquire if it is under a Rabbinic supervision. If you're given a name of a Rabbi or of a Kashruth organization, then check with your Rabbi if the certification is a reliable one.

  • Can one eat at a non-certified Vegetarian restaurant where they don’t use meat, seafood, or cheese?

    • ANSWER:

      While a vegetarian restaurant has the potential of being Kosher it is not Kosher unless there is Rabbinic supervision.

      The concerns;
      1) Ingredients – such as eggs, fish, spices, or any product that is not certified.
      
      2) Equipment – if the equipment is used or might have been used for non-Kosher food, then even the benign veggie food is non-kosher.

      3) Infestation – some leafy vegetables such as spinach, cauliflower, etc. are not adequately checked for insect infestation.

      4) Tainted benign products – for example, 100% vegetable oil may be not kosher because it was shipped in a Tanker that had been recently used for lard.

      5) Grape Additives – many recipes call for grape or grape juice additives.

      6) The Rabbinical prohibition against eating foods cooked by a gentile - While this prohibition is not applicable to all foods, it certainly applies to a course of fish.  It would also apply to a long list of foods that cannot be eaten raw, and foods that would be special enough to be placed on a ‘kings menu’.

      7) Cheese products - both hard and soft cheeses must have Kosher certification.

      We recommend not frequenting a food establishment without Kosher supervision.
      

• Questions about Passover

  • What should a lactose intolerant person do over Passover?

    • ANSWER:

      According to the OU poskim, if they purchase unflavored and unenriched lactaid milk before Passover, they can then use it on Passover.

  • Is Zwack Slivovits OU Kosher for Passover?

    • ANSWER:

      The OU certifies Zwack Slivovits as Kosher Pareve, and as Kosher for Passover when bearing an OU-P. 

  • Can one use lactose pills in caplet form on Passover?

    • ANSWER:

      Lactaid pills come in two forms - inedible/swallowable and chewable - which are taken at the same time the person begins consuming a dairy product. The lactase used in these products is made via a chometz based fermentation process.

      As such, one may definitely not take the chewable pills on Pesach (and we think that you should even sell them to a non-Jew or get rid of them).

      However, according to the OU poskim, one can consume the inedible pills.
      
      Nonetheless, one should preferably wrap them in tissue paper before swallowing them. But if that’s too difficult then one can take them “as is”.

      We certify a number of lactose reduced products for Passover. Please consult our Passover product search for more information. 

  • What baby rice cereals can I use for Passover?

    • ANSWER:

      There is possible chometz in most baby rice cereals, so the OU cannot recommend them for Passover use. However, there is no problem owning rice and making your own cereal over Passover. 

      One should make the cereal using a special non-Pesach, non-chametz pot, and this special pot (and any special utensils used for the cereal) should not be washed together with the Pesach dishes.  You can Kasher a pot before Passover and dedicate it for making the rice real over Passover.

      Similiarly, the grinding of the rice should not be done in a Passover grinder on Passover.  You can grind the rice in a clean chometz grinder before Passover or purchase a dedicated grinder for use over Passover.

      Sample Recipe:
      Rice Cereal
      1. 1/4 c. rice powder [brown or white (not enriched) rice ground in blender, food processor, or coffee grinder].
      2. 1 cup water.
      3. Bring liquid to boil in saucepan. Add the rice powder while stirring constantly.
      4. Simmer covered for 10 minutes, mix in formula or breast milk and fruits if desired
      5. Serve warm. 

  • Is Splenda certified Kosher for Passover?

    • ANSWER:

      While the OU does certify Splenda for year-round use, Splenda is not certified Kosher for Pesach as it contains Kitniyos.

      The following sweeteners are certified by the OU for Passover use when bearing the OU-P or OU-Kosher for Passover

      Brand: GEFEN Product: Sweet N’ Low Company: Kenover Marketing Corp. Brooklyn, NY

      Brand: VIP MASTER Product: Low Cal Liquid Sweetener Company: VIP Foods, Inc. Ridgewood, NY

  • What brands of coffee are allowed to be used on passover?

    • ANSWER:

      The story with Coffee on Pesach this year is a bit complicated:

      All regular ground coffees are acceptable for Passover use when bearing an OU.

      All decaffeinated ground coffees require an OU-P to be used on Passover.

      The following regular instant coffees (note: not decaffeinated) are certified as Kosher for Passover all year and are acceptable even when only bearing an OU:

      FOLGERS Regular Coffee Procter & Gamble Cincinatti, OH
      TASTER’S CHOICE Regular Coffee Nestle USA Glendale, CA

      The following instant coffees may be consumed on Passover, but only when bearing an OU-P:

      ELITE Instant Coffees, Turkish Ground Roasted Coffees Elite Confections Israel
      GEFEN Instant Regular Coffee Kenover Marketing Corp. Brooklyn, NY Shelton, CT
      SCHWARTZ Instant Coffee Schwartz Supreme Brooklyn, NY

      Coffee “singles” are a mix of regular and instant coffee, and therefore, require Passover certification.

  • What non-food items do not present a problem of chometz on Passover?

    • ANSWER:

      The consensus of the OU’s Poskim is that the following may be used on Pesach without certification:

      1. Aluminum foil
      2. Baby ointments
      3. Aluminum foil baking pans
      4. Bags (plastic)
      5. Body wash
      6. Bowl and tub cleaner
      7. Candles
      8. Cardboard
      9. Carpet cleaner
      10. Charcoal
      11. Conditioner
      12. Copper and metal cleaners
      13. Cork
      14. Cosmetics (except possibly lipsticks, see below)
      15. Cupcake holders
      16. Cups [paper (in the USA only), plastic or styrofoam]
      17. Detergents
      18. Dishwashing detergent
      19. Drain opener
      20. Fabric protectors
      21. Furniture polish
      22. Glass cleaner
      23. Hair gels, sprays & mousse
      24. Hair removers & treatments
      25. Insecticides
      26. Isopropyl Alcohol
      27. Jewelry polish
      28. Laundry detergents
      29. Lotions
      30. Napkins (paper)
      31. Oven cleaner
      32. Paper cups, plates and towels
      33. Plastic containers
      34. Pipe openers
      35. Plastic bags, cups and plates
      36. Plates [paper (in the USA only), plastic or styrofoam]
      37. Scouring pads & powders
      38. Shampoos
      39. Shaving cream and gel
      40. Shaving lotion
      41. Silver polish
      42. Skin cream
      43. Soaps
      44. Stick deodorant
      45. Styrofoam cups or plates
      46. Suntan lotion
      47. Talcum powder (100% talc)
      48. Toilet bowl cleaner
      49. Towels (paper)
      50. Water filters

  • What nutritionals and dietary supplements can I use on Passover?

    • ANSWER:

      Nutritional Supplements for Pesach —5765/2005

      The products on this list are not certified for Pesach by the OU. Despite the OU’s best efforts, OU certified manufacturers of nutritional supplements have not agreed to special Pesach productions. In an effort to help Rabbanim make decisions about nutritional supplements for Pesach the OU has identified those products that are halachically acceptable for cholim.
      
      Please note the following points:

      • Many of the products contain kitneous and some contain kitneous as the primary ingredient.
      • Some of the products contain ingredients that could be produced from chametz-based raw materials. Flavors, for example, can contain components that were fermented from wheat-based glucose. Vitamins and citric acid salts such as potassium or sodium citrate can also be derived from wheat-based glucose fermentation. 
      • With the exception of flavors, however, the ingredients that could be made from a chametz-based raw material are batel b’shishim in any given supplement.
      • Even in cases where a given ingredient would not be batel – as in the case of flavors, which are avidah l’taimah – the majority of world production does not make use of chametz-based glucose or other chametz-based ingredients. Furthermore, it is difficult and sometimes impossible to determine if such ingredients are chametz-based.
      • Therefore, the products on this list are permitted on Pesach and can be given to someone who is infirm (a cholah sh’ain bo sakanah).
      • None of these products should be provided if a certified alternative is made available. 
      • Products that contain flavors should only be provided when no unflavored alternative exists. Since natural flavors are more likely to contain a chametz-derived compound than an artificial flavor, an “artificial flavors” designation on an ingredients label is preferable to “natural flavors” or a “natural and artificial flavors” designation. Most nutritional supplements contain flavors; unflavored products will be marked accordingly.
      • Liquid nutritional supplements typically contain sensitive ingredients at below bitel proportions. In general liquid supplements are preferable to the same product in powder form, which may contain sensitive ingredients that may not be batel.
      • Although the OU certifies these products year-round, the OU does not always have information about the ingredients for these products as they relate to Pesach. In order to guarantee that some products are available to the public the OU has researched the products on this list. Other products not on the list may also be acceptable for Pesach. If a specific product must be reviewed please feel free to call the number below.

      Advera
      Enlive!
      Ensure [not Ensure Fiber with FOS]
      Ensure High Protein
      Ensure Light
      Ensure Glucerna OS
      Ensure High Calcium
      Ensure High Protein
      Ensure Light
      Ensure Plus
      Ensure Plus HN
      Equalyte (unflavored)
      Glucerna
      Introlite (unflavored)
      Jevity [not Jevity Plus, which contains oat fiber]
      Nepro
      Osmolite (unflavored)
      Osmolite HN (unflavored)
      Osmolite HN Plus (unflavored)
      Oxepa
      Pedia Sure
      Pedia Sure with Fiber
      Perative*
      Polycose
      Promod (unflavored)
      Promote [not Promote with Fiber, which contains oat fiber)
      Pulmocare
      Suplena
      Two-Cal HN
      
      Thick-IT
      Resource Arginaid Extra
      Resource Diabetic
      Resource Thickened Water
      Resource Thicken Up
      Resource Dairy Thick—Original (unflavored)
      Resource Beneprotein Instant Protein Powder
      Resource Benefiber Powder (preferable as a powder)
      Resource Benecalorie
      Resource Thickened Coffee
      Resource Thickened Juice

      Questions about OU certified nutritional supplements not on this list should be directed to the OU front desk (212) 613-8241. 

  • Can I use benefiber on Passover?

    • ANSWER:

      In previous years, Benefiber, a nutritional supplement not certified as Kosher for Passover, contained neither chometz nor kitniyos.

      However, the situation has changed and some forms of Benefiber are now made with “wheat dextrin”, which is chometz.

      Currently Retail Benefiber contains actual chometz (chometz gamur) and can neither be consumed nor owned on Pesach.

      Institutional Benefiber does not contain chometz or kitniyos, however it is not certified as Kosher for Passover.

      If you need to use Benefiber over Passover, it is best to obtain the institutional Benefiber. Institutional Benefiber can easily be identified by the inclusion of “guar gum” in the ingredients as opposed to “wheat dextrin”.

      Finally, not all Benefiber products are certified Kosher by the Orthodox Union.  Those certified as OU Kosher Pareve will bear an OU symbol on the label. 

  • What medications are permissable to use on passover?

    • ANSWER:

      The following are the OU guidelines for consuming medications on Passover:

      1. Creams, pills (non-chewable and uncoated) and injections may be owned and used on Pesach even if they contain chametz or kitnios, since they are inedible.  This covers most medicines used by adults.

      a. It is permissible to grind pills and mix the powder into food items so that a child can take medicine on Pesach.  However, a doctor must be consulted to make sure that the child is getting the correct dosage and that the potency of the pill isn’t compromised by grinding it up. 

      2. Liquid medicines, chewable pills (and pills coated with a flavored glaze) are edible and may contain chametz and/or kitnios.  Therefore:

      a. If possible, they should be replaced – under the direction of a doctor – with a non-chewable, uncoated pill.

      b. If substitution is not possible and the person is in a state of sakanah or safek sakanah (any possible danger to human life), they may own and consume the medication.  The same applies if the condition is not yet a safek sakanah but may deteriorate to that point and there may be any delay in getting the medicine on Pesach.  [A Rabbi should be consulted as to whether it is preferable to purchase the medicine before or on Pesach, and as to how to dispose of the medicine once the danger passes].

      c. If substitution is not possible and a doctor determines that there is no possibility of sakanah if the person doesn’t take the medicine, a Rabbi should be consulted.  He may be able to determine that the medicine doesn’t contain chametz and/or kitnios, or he may decide that the medicine may be consumed due to the seriousness of the patient’s condition.

      3. People should exercise extreme caution and consult with their doctor and Rabbi before making a decision to not take a medicine. 

      4. These guidelines do not address the question of consuming medicines on Shabbos and Yom Tov.

  • Are all OU Kosher wines certified as Kosher for Passover?

    • ANSWER:

      Please note that not all OU wines are certified for Passover use.

      Some wines, OU certified and otherwise, are made with flavorings and colorings to improve the bouquet, the smell, and the color.  Some of the wines do contain Kitniyoth, and therefore are not marked for Passover use.  The vast majority of OU certified wines are OU-P, and do not contain chametz or Kitniyoth flavors or sweeteners.

      Please be sure to check your wine products before purchasing.

  • Are there any baby formulas that are certified kosher for passover?
    Why would one be allowed to use formula with Kitniyoth?

    • ANSWER:

      Most infant formulas are made from soy products. At first glance, one might assume that this presents a problem of Kitniyoth on Passover. 

      However, the custom of disallowing the use of ‘Kitniyoth’ (soy, for example) was never applied to infants nor to people who are ill. 

      However, you must take care to keep bottles, nipples and formula away from the general kitchen area. Any mixing or washing should be done elsewhere, such as in the bathroom sink. 

      If your child needs formula you may use one of the brands listed below. These products have been reviewed and can be assumed to be free of chametz.

      Please note that these products are only acceptable when bearing the OU or OU-D symbol.

      Alsoy
      America’s Choice
      Baby Basics
      Baby’s Choice
      Baby’s Only Organic
      Bear Essentials
      Berkley & Jensen
      Bright Beginnings
      CVS
      Daily Source
      Discount Drug Mart
      EnfaCare
      Enfalac
      Enfalyte
      Enfamil
      Enfapro
      Follow-Up
      Food Lion
      Full Circle
      Giant
      Giant Eagle Baby
      Hannaford
      H-E-B
      Heinz Nurture
      Horizon Organic Dairy
      Hy-Vee
      Isomil
      Kirkland Signature
      Kozy Kids
      Kuddles
      Lactofree
      Laura Lynn
      Life Brand
      Little Ones
      Meijer
      Member’s Mark
      mom to mom
      Mother’s Choice
      My Organic Baby
      Nature’s Place
      Nestle Good Start
      Next Step
      O Organic Baby
      Parent’s Choice
      Premier Value
      President’s Choice
      Price Chopper
      ProSobee
      Publix
      Rite Aid
      Safeway Select
      Shopko
      Similac
      Supervalu
      Supreme
      Top Care
      Topco
      Up & Up (Target)
      Vermont Organics
      Walgreens
      Wegmans
      Western Family

      The following three baby formulas are not certified kosher by the OU. There are Kashruth concerns with them. For those who need to use these products and have consulted with a learned Orthodox Rabbi and doctor), we have checked the chametz status of these products. The same advisory applies to these products as to the products listed above.

      Enfamil Nutramigen Lipil
      Enfmil Pregestimil
      Alimentum

  • Is there any kitniyot available that the OU certifies Kosher for Passover?

    • ANSWER:

      As the OU follows Ashkenazic tradition, we do not certify Passover products that contain kitniyot.

      Despite the fact that we are the certifying agency and know all the product information, the most we can tell you in any case is whether or not a product potentially contains Chametz or Kitniyot.  Allow us to explain to you why we cannot tell you definitively if the product contains Chametz or Kitniyot.

      All products are made from ingredients, and ingredients are often made from sub-units.  For example, a candy generally contains a flavor, and the flavor may be made from as many as 30 ingredients.  Some of the ingredients in the flavor are made from other ingredients, as well.

      The OU often accepts the certification of other reliable Kashruth agencies on ingredients.  In such instances, we do not have access to the formula of the ingredients.  As such, it would not be possible to evaluate the Passover status, since we do not know what ingredients are present in the product.

      To use the example of the flavor, it is only possible to determine if a flavor is Kosher for Passover if one has the formula which lists the many components of the flavor.  Thus, only the certifying agency of the flavor would be in a position to determine if the flavor is Kosher for Pesach.

      At best, we can suggest the potential use of Kitniyot or Chametz in a product that we do not certify for Passover.

      If you are Sephardi, consume Kitniyot on Pesach, and therefore need a list of such products, we recommend that you discuss such questions with a Sephardi Rabbi.

  • Do alcoholic beverages have to bear certification to be used for Passover?

    • ANSWER:

      Alcoholic beverages must bear certification to be used for Passover.  There are numerous issues involving what the alcohol is made from, the equipment it is produced in, and the fermentation process itself.  We encourage all Kosher consumers to find alcoholic beverages with reliable certification or to abstain for the eight days of Passover.

  • Is Quinoa Kosher for Passover?

    • ANSWER:

      Quinoa is not one of the five grains that can create chametz (wheat, oat, barley, spelt and rye). Nonetheless, there is a difference of opinion among Rabbinic decisors (machloketh haposkim) as to whether quinoa is considered kitniyoth (Ashkenazic custom is not to eat kitniyoth on Pesach). We suggest asking your local Orthodox Rabbi if it is or is not kitniyot.

      It should be noted that although Quinoa is not grown in the same vicinity as the five chometz grains mentioned above, the processing of Quinoa is often done at the same facility where they process wheat. Therefore, if you rely on the lenient opinion and treat quinoa as non-kitniyos, we suggest that you sift through the quinoa to make sure that there are no other grains mixed in.