Issuu

S TA R - K K O S H E R C E R T I F I C AT I O N

‫ד ב אלטי מ א ר‬

‫הכש ר ו ת‬

‫ועד‬

Kashrus Kurrents FA L L 578 0 - 2 019 | V O L U M E 42 N O . 4

FA L L 5781 - 2020 | VO LU M E 43 N O. 4

A GLIMPSE MASHKE YISROEL: L’MEHADRIN COMES OF AGE : INTO THE SYSTEM: LIQUOR A Behind-The-Scenes interview with STAR-K Israel’s Director of Kashrus, Rav Aharon Haskel Kosher Certification of Industrial Food

R A B B I M O S H E T. S C H U C H M A N K A S H R U S A D M I N I S T R AT O R

RABBI TZVI ROSEN EDITOR, KASHRUS KURRENTS

Since antediluvian times, when Tuval Kayin began fashioning metal implements (Breishis 4:22), developments in how items were manufactured progressed gradually with only incremental changes. About two-and-a-half centuries ago, with the advent of the Industrial Revolution, that trajectory was rapidly accelerated.1 Since then, continual technological advances have dramatically transformed manufacturing, to the point that modern methods barely resemble antiquated techniques. Food production is no exception. Unless one was wealthy enough to enjoy spices transported over the Silk Road, pre-industrial food was locally sourced and made with familiar utensils. In stark contrast, much of what we eat today, whether the food itself or its sub-components (which are not necessarily disclosed on ingredient panels), is processed in distant factories on specialized equipment concealed from public view. Technicians wearing lab coats in laboratories serve as part of the contemporary food supply chain alongside the more traditional growers and pickers in the fields. Industrial methods are very different from scenarios discussed directly in the Talmud and classical sources, challenging our Poskim, more than ever before, to distill the fundamental halachic principles of kashrus from across multiple sugyos and adapt them to contemporary application. A Fair Question In an age where food traveling across oceans to reach our plates is the rule rather than the exception, a necessary outgrowth has been the development of organized kosher certification. Kashrus has developed into a multi-disciplinary specialization requiring knowledge of halachah and food science, company organization and facility structure, mechanical engineering and transport systems. Expansion

It is an understatement to say that we as a global society are going through unprecedented times. Due to COVID-19, the word ‘unprecedented’ has taken on new and far-reaching connotations. On the lighter side, in the relatively new world of kashrus in the liquor industry, ‘unprecedented’ has become an appropriate term. In general, the world of alcohol has always been shrouded in mystery. However, during the past 25 years, there has been a genuine movement towards greater transparency, and kosher research/analysis has made great strides in revealing the underpinnings of the alluring world of kosher wine and spirits. With the realization that there is significant value in kosher certification, many companies have sought to become certified. As is the case with any company seeking kosher certification, the company must now reveal their ingredients and processes to their kosher certifier. All information is kept confidential under ‘lock and key’ in the annals of the kashrus data base. The secrets of success are shared only with the rabbis involved with that particular company. Seeing alcoholic beverages with hashgacha has become the new ‘norm’ in the U.S.; in Israel, it goes a step further. The niche kosher market targets not only the kosher consumer but the ‘Mehadrin’ kosher consumer, who wields enormous influence in the Israeli kosher marketplace. Through the great efforts of Rav Aharon Haskel, Director of STAR-K’s Israel office, and his kashrus hashgacha team, STAR-K has been successful in implementing Mehadrin certification in facilities that would have not previously considered going kosher 25 years ago. Kashrus Kurrents had the pleasure of speaking with Rabbi Aharon Haskel, who has been instrumental in forging the successful relationship with many newly certified manufacturers. Today, in Eretz Yisroel, many popular products are STAR-K certified due to the efforts of Rav Haskel and his wonderful team. It is our pleasure to introduce Rav Aharon Haskel to our U.S. readership.

C O N T I N U E D O N PA G E 2

1. A predictive allusion to this unprecedented era is found in Zohar (Parshas VaYeirah, 117a), “In the sixth century of the sixth millennium [corresponding to secular year 1840], the gates of supernal wisdom will be opened above, along with springs of the lower wisdom below [interpreted as science and technology], preparing the world for elevation in the seventh millennium.”

C O N T I N U E D O N PA G E 3

Inside THIS ISSUE

A Glimpse into the System.................................................................................................Page 1 Mashke Yisroel: Liquor L'Mehadrin Comes of Age ��Page 1 New Under STAR-K...........................................................................................................Page 7

LE A DE

RSHIP IN K ASHRUS EDUCAT ION

A GLIMPSE INTO THE SYSTEM:

Kosher Certification of Industrial Food R A B B I M O S H E T. S C H U C H M A N K A S H R U S A D M I N I S T R AT O R C O N T I N U E D F R O M PA G E 1

of the global marketplace has required kashrus organizations to establish a presence on multiple continents.2 Unlike certified foodservice establishments which operate with a mashgiach onsite3, it is not feasible for a full-time kashrus representative to be installed in every facility that makes certified products. What then is the halachic basis for certifying such food as kosher? How does a kosher symbol appear on food packages made in a factory located hundreds or even thousands of miles from the closest Jewish community? The Brisker Rov and the Farmer’s Cheese An anecdote about the Brisker Rov, zt”l, helps bring the question into focus4: One year before Yom Kippur, the Brisker Rov’s family arranged with a farmer from a moshav to supply chickens for kaporos.5 The farmer, a simple Jew, was elated at the opportunity to provide a service for such a venerated rabbi. While loading up his truck with chickens, the farmer thought it would be most appropriate to present a gift. He brought along a container of his signature homemade cheese, which was considered a delightful treat by his friends and neighbors. Upon entering the gadol’s home, jittery with excitement and a wide smile on his face, he asked if he may place his cheese down in the kitchen. He was taken aback when the Rov responded with a silent gaze, followed by a serious tone, “Reb Yid, does your cheese have a hechsher?” The farmer was not accustomed to being in the presence of men of such great stature, certainly not a persona as imposing as the Brisker Rov, whose very being was suffused with awe of Heaven. He stammered with embarrassment, “No Rebbe, it doesn’t have a hechsher,” trailing off. “There’s no hechsher?” the Rov clarified in a louder voice. At that moment, the farmer wished the ground would open up and swallow him. He became distraught, thinking how he could have done something so terrible by almost causing a tzaddik to eat food without a hechsher. Chalilah v’chas!

After he composed himself, the farmer replied, “Rebbi, I don’t have a hechser. However, the rabbi of my moshav occasionally enjoys my cheese. I can bring a letter from him attesting to its kashrus.” Hearing this, the Brisker Rov’s features softened and he asked, “Please tell me, why don’t you have a hechsher on your cheese?” Encouraged by the gentler mood, the farmer answered, “I don’t produce this cheese commercially; it’s for my personal use, and to share with family and friends. I know myself that it’s kosher, and everyone on the moshav trusts me so I never needed a hechsher.” The Rov wanted to be absolutely certain and pressed once again, “Are you sure that you don’t have a hechsher?” The farmer answered affirmatively and volunteered, once again, to come back with a letter from his rabbi. With this the Rov was satisfied and smiled, “Wonderful! Thank you kindly. Please place the cheese in the kitchen. It’s good that it doesn’t have a hechsher, because foods with a hechsher I don’t eat!” Eid Echod Ne’eman What was the Brisker Rov’s objection to a hechsher? The story as written doesn’t elaborate. We can conjecture that his line of questioning was to determine if the halachah of ‘eid echod ne’eman b’issurim’ (‫עד אחד נאמן באיסורים‬, lit. ‘one witness is trustworthy with regard to matters of prohibitions’) was applicable in this case. This principle allows one to trust someone else regarding the kosher status of food items,6 provided that they (he or she) are: 1) Obligated in kosher, 2) Possess rudimentary knowledge of kosher laws, 3) Is known to adhere to them, and 4) Is shomer Shabbos.7 Eventually, the Brisker Rov was satisfied that this farmer was, indeed, a valid eid echod worthy of vouching for the kashrus of his cheese. But what is the halachic mechanism of a hechsher? Whether or not the Brisker Rov would feel comfortable relying upon today’s highly developed kashrus system is an academic question. For over a century, Poskim have endorsed kosher certification on industrially-produced food items. This is an unavoidable reality as one would be hard-pressed to find someone nowadays who subsists without some level of industrially-produced food. C O N T I N U E D O N PA G E 4

2. Besides the United States, STAR-K maintains offices in Australia, Brazil, China, Costa Rica, India, Philippines, Sri Lanka, and Eretz Yisroel. 3. STAR-K requires constant on-site presence of independent (non-owner) mashgichim for: meat restaurants, caterers, and supermarket departments. Dairy retail stores that involve cooking (e.g. pizza shops) must always have an approved shomer Shabbos on premises. Additionally, each location is reviewed frequently by roving STAR-K administrators who maintain regular communication with the mashgichim. Venues shared by non-kosher events require much more vigilance and employ multiple mashgichim. An extreme case is the AIPAC conference held in Washington, D.C. (pre-coronavirus) with upward of 18,700 attendees, necessitating a regiment of 55 mashgichim over 3 days. (See https://www.star-k.org/articles/news/3665/what-it-takes-to-serve-kosher-to-18700-aipac-conference-attendees/) 4. ‫ עמוד ר‬,'‫ חלק א‬,‫עובדות והנהגות לבית בריסק‬ 5. Quite likely, the Brisker Rov himself did not participate in this practice. See http://www.torahmusings.com/2012/11/rav-soloveitchik-and-kaparos/ Yet, he did not object when family members engaged in it. 6. ‫ ע’ מאמר בנושא זה מאת הר”ר מרדכי פרנקל‬,‫ וכן לענין טמטום הלב‬,‫ אם נחשב כשוגג או אונס לענין כפרה‬,‫בענין מי שאכל דבר ע”פ עד אחד נאמן ואח”כ נמצא שהעד טעה ובאמת המאכל היה אסור‬ .'‫ חלק א' יורה דעה אות א‬,‫ ע”ע ספר מסורת משה‬.’‫ עמוד לז‬,)‫שליט”א הנדפס בקונטרס דרך כוכב (לייקוואוד תשע”ה‬ 7. Even when a proprietor meets the qualifications of an eid echod, accepted practice is that food produced for commercial sale needs an independent hechsher. See Kashrus Kurrents, Summer 5777-2017, In Whom Do We Trust: Examining Conflicts of Interest in Food Certification, by this author.

LE A DE

RSHIP IN K ASHRUS EDUCAT ION

MASHKE YISROEL: LIQUOR L’MEHADRIN COMES OF AGE :

A Behind-The-Scenes interview with STAR-K Israel’s Director of Kashrus, Rav Aharon Haskel RABBI TZVI ROSEN EDITOR, KASHRUS KURRENTS C O N T I N U E D F R O M PA G E 1

KK: Rav Aharon, thanks for talking to our U.S. readership. RH: It is my pleasure to share with Kashrus Kurrents readers the exciting new developments at STAR-K Israel in the area of alcoholic beverages. KK: What has prompted companies to seek Mehadrin certification? RH: In Israel, in order for an imported product to be advertised as kosher, it must bear a recognized kosher certification symbol. The vast majority of establishments in Israel are kosher-certified, at least on a basic level, and the Mehadrin segment is growing at a very fast pace. For an Israeli importer, ensuring that its products are certified at the highest level possible is critical to safeguarding the widest possible target market. KK: Have companies conducted market research to prompt this change? RH: Over the past 30 years, the Israeli kosher markets have matured significantly. There are PR firms, advertising/ marketing and market research firms with exclusive focus on the Chareidi and religious markets. Today, the STAR-K Israel office is heavily involved with the largest Israeli food importers to ensure Mehadrin certifications for their products (i.e., Osem/ Nestlé, Tnuva, Strauss and IBBLS). KK: Were they aware that significant changes would have to be made in their recipes? RH: Most Israeli companies understand the requirements of kosher and Mehadrin quite well and usually educate the foreign manufacturers with whom they are working, to some extent. However, it is STAR-K’s responsibility to complete the education and execution process to ensure that that Mehadrin kosher standards are implemented correctly. KK: Was it a challenge to find suitable Mehadrin flavors for liqueurs? RH: In some cases, it took time for the flavors to be certified properly. However, the overall buying power and significance of the Israeli market, as well as its kosher requirements, make the process a priority for the manufacturers. KK: Are scotch manufacturers kashering their sherry casks for Mehadrin productions, or do some acquire kosher sherry casks from kosher wineries? RH: In most cases, kosher scotches are produced from finishes that do not include wine barrel finishing. In the case of the Milk & Honey Distillery in Tel Aviv, a special production of kosher

LE A DE

l’Mehadrin sherry seasoned casks was made in Jerez, Spain. Israeli Kosher l’Mehadrin wine barrels were used for their wine cask finished extractions. KK: Is there any difference in aging times for the Mehadrin scotch as opposed to their regular counterparts? RH: No. Changes or compromises in process or quality are made for the sake of kashrus. If it can’t be certified we don’t certify it, and if it can’t meet their quality standards it is not produced. KK: What new STAR-K certified items will we see on the shelves of the neighborhood liquor store in Israel that we haven’t seen before? RH Ardbeg and Glemorangie Scotch, Captain Morgan Rums, Volcan, Don Julio and Espolon Tequila, to name just a few. KK: I understand that Eretz Yisroel is also becoming a world-class producer of liquor and liqueurs. Can you share some of these exciting projects with our readers? RH: There are three distilleries in Israel that we are proud to be working with: a) Milk & Honey Distillery in Tel Aviv, which is Israel’s first whisky distillery; b) Thinker’s Distillery in Yerushalayim produces the finest vodkas and gins; it will be producing bourbon in 2021 in the historic Machaneh Yehudah market, and c) Oak and Ash in Beit Shemesh which produces a line of liquors including apple brandy, gin, rum, and vodka in addition to brewing beer and hard cider. KK: What has been the secret of success with these companies? RH: The main focus has always been finding a way to respect their traditions, which are often centuries old, without compromising on kashrus standards. Bringing the knowledge, experience and STAR-K’s passion for kashrus makes all the difference. Rav Aharon, it has been a pleasure having you share your insights with Kashrus Kurrents. You should continue to be matzliach, nosei chein and make a great kiddush sheim shamaiyim. We will continue to enjoy our Kiddushim! Kol tuv.

RSHIP IN K ASHRUS EDUCAT ION

A GLIMPSE INTO THE SYSTEM:

Kosher Certification of Industrial Food C O N T I N U E D F R O M PA G E 2

For the most kashrus-sensitive categories of industrially-produced food, our question is not pertinent since mashgichim serving as ‘eidim’ are present from the beginning of production through final packaging and sealing.8 These categories, per STAR-K policy, include: • Meat– Experts in shechitah, bedikah, nikkur, and melichah, are substantially involved at every step of production.9 • Wine and grape juice – Production takes place exclusively by mashgichim. • Fish – STAR-K requires a mashgiach to check each fish for simanei kashrus (specifically, scales on the skin or a clearly visible outline of scales) before processing. This policy includes tuna and salmon (red pigment is not accepted as a siman muvhak). • Cheese – A mashgiach must be present to add the rennet / coagulant that begins the curdling process10. Onsite verification of product identity is required before packaging. • Milk – For Cholov Yisroel productions, a mashgiach is present throughout every step. This includes: kashering the tanks and pasteurizer, cleaning collection vats, checking the herd for questions of triefah, and supervising the process from milking through bottling.11 • Kosher for Pesach – A mashgiach is often present for Passover-certified productions, even when its yearround kosher counterpart does not warrant that degree of supervision. • Bishul Yisroel – Products certified according to the STAR-S standard for Sefardim and Eidot HaMizrach require mashgiach involvement during production. STAR-K standard follows the Ramoh, allowing for a lesser degree of involvement, as long as a mashgiach adds to the fire. • Insect Checking – For insect-prone produce, e.g., lettuce, broccoli or strawberries, an onsite mashgiach checks a sample from each batch to ascertain that the wash process is effective to remove bugs per kashrus standards.12 If not, the kosher symbol may not be applied. These categories demand a disproportionate amount of resources on the part of kashrus organizations. However, they comprise a

small minority of the million-plus kosher-certified products in the market. Most products have lower levels of kosher sensitivity and, as such, Poskim accept a reduced level of oversight. What are some of the considerations that allow kosher certification to be granted on industrially-manufactured products? Mirsas Yotzei V’Nichnas (‫ יוצא ונכנס‬/ intermittent inspection) is a halachic principle recorded in Shulchan Aruch (Yoreh Deah 118:10, 129:1), which states that kosher integrity can be preserved even without a mashgiach’s constant presence. Intermittent appearances are enough, provided: 1) The mashgiach’s schedule is unpredictable; he does not divulge how long he will be away; 2) He can arrive unannounced without prior notice; 3) There is no lock barring his entrance; he can enter at will. Together, these criteria form a ‘mirsas’, an apprehension, on the part of a kosher producer lest he be caught introducing unapproved ingredients.13 Shach (#32) comments that this type of supervision is permitted even ideally, l’chatchilah. A strict interpretation of the second and third conditions is usually not fulfilled in modern industrial plants. Many facilities require visitors to register at the front desk due to food safety regulations and bio-terrorism protections (and for corporate espionage prevention), diminishing the effectiveness of yotzei v’nichnas. Often, a mashgiach must be accompanied by plant personnel throughout his visit. The first condition is also affected by one viewpoint presented in Shach (ibid.) which asserts if the duration between visits is too long, the hashgochah can only be accepted bdi’eved, after the fact, surely not a foundation for a sound kosher program. What exactly is considered ‘too long’ depends on specific conditions in the plant (see Chelkas Binyamin 118:98). The second viewpoint in Shach does not differentiate between short and long intervals. In practice, visit frequencies at plants are determined on an individual basis;14 whether or not they technically meet the duration mandated by the first viewpoint is debatable. C O N T I N U E D O N PA G E 5

8. See Kashrus Kurrents, Winter 5780-2020, Signed, Sealed and Delivered: The Requirements for Chosomos on our Foods, by Rabbi Nissan Dov Miller. 9. Furthermore, STAR-K facilities accept meat only from sources that are approved by STAR-K’s Rabbinic Administrator, even when the meat carries a reputable hechsher. See Kashrus Kurrents, Winter 5776-2016, Special Meat Edition. 10. See Kashrus Kurrents, Spring 5771-2011, Eating Her Curds…No Way, by Rabbi Tzvi Rosen. 11. See Cholov Yisroel: Does a Neshama Good, by Rav Moshe Heinemann, shlit”a. 12. See Kashrus Kurrents, Spring 5778-2018, Staying Up to Date on Insect Checking / Bedikas Tolayim, by Rabbi Sholom Tendler. 13. In Shulchan Aruch, yotzei v’nichnas is applied in various places, including: kosher food production, tzitzis making (which must be done lishmah), and clothing manufacture (shaatnez). 14. Members of AKO (Association of Kashrus Organizations) are committed to minimum visitation frequencies that are based upon kosher-sensitivity assessments of various food production types.

LE A DE

RSHIP IN K ASHRUS EDUCAT ION

A GLIMPSE INTO THE SYSTEM:

Kosher Certification of Industrial Food C O N T I N U E D F R O M PA G E 4

Nonetheless, the validity of using yotzei v’nichnas as part of a superior Mehadrin certification protocol is bolstered by other factors: • Beis Yosef (Y.D. 118, in Bedek HaBayis) writes that when non-kosher ingredients are not commonly found in the vicinity, we aren’t as concerned that something non-kosher will be intentionally introduced into the product. Many plants are conferred with an “all-kosher” status, which is verified by the mashgiach during his visits. • Shulchan Aruch (based on Tosfos to Avodah Zarah 12a) rules that when no benefit is gained by substituting kosher ingredients with non-kosher ones, we may rely on yotzei v’nichnas even when some of the conditions aren’t met.15 An extension of this notion can sometimes apply even when a kosher version of an ingredient costs more than a compatible, non-kosher version. If the shortterm savings is significantly outweighed by potential fallout from

HaRav Moshe Heinemann, shlit”a, … stands at the helm of STAR-K and remains actively involved with all kashrus-related matters. loss of certification and consumer trust, were they caught using unapproved ingredients, the mirsas factor might remain intact. Poskim recognize other grounds for mirsas as a legitimate premise to confirm kashrus. For instance, Ramoh (Teshuvos #54), in 16th century Krakow, was asked to decide the kosher status of imported olive oil. At that time, it was common to transport olive oil in wooden barrels, and there was suspicion that the barrels were coated with lard to prevent absorption and seepage. Among the explanations given to permit the oil, Ramoh cites Rashbah (Teshuvos I:67) who ruled on a similar question presented to him in 13th century Barcelona. There was concern in Talmudic times that unsupervised workers might coat kosher cheese with lard (Avodah Zarah 35). However, Rashbah held that’s no longer a problem when living among Catholics who don’t consume meat on Fridays (especially during Lent). Fear of being penalized by the authorities for selling cheese with meat residue creates a mirsas that is adequate for kashrus. For the same reason, Ramoh concluded that we need not worry that olive oil barrels are coated with lard. In his landmark teshuvah, Igros Moshe (Y.D. I:47, dated 5714/1954) similarly accepts that the prospect of governmentimposed fines for tainting cow milk with milk sourced from other

animals is sufficient to create a mirsas that permits using regular nonCholov Yisroel milk (‘cholov companies’) in the United States. Even those who disagreed with Rav Moshe Feinstein, zt”l, did not dispute the legitimacy of such a mirsas. Their argument was either that halachah places special restrictions on milk that cannot be satisfied by government controls, or that legal sanctions in most jurisdictions are not strong enough to deter fraud. (It should be noted that Rav Moshe, zt”l, himself wrote that it’s preferable not to rely on this leniency, ibid. and Y.D. IV:8. Thus, the STAR-K symbol on dairy products is reserved exclusively for Cholov Yisroel. Products using standard milk are eligible for STAR-D certification.) Mirsas, by definition, is a deterrent formed by the possibility of detecting irregularities. Therefore, it’s important that hashgochah systems incorporate tools that encourage transparency and increase the chance of noticing unanticipated discrepancies. In addition to regular spot checks in ingredient storage (and disposal) areas and production rooms and warehouses, records should also be reviewed. Many STAR-K inspectors are trained in audit procedures, such as trace-back and mass-balance exercises. Reputation Protection Another aspect of human nature which is recognized by halachah as a way to confirm honesty is the innate drive most people have to preserve their good reputation. As Benjamin Franklin pithily observed, “It takes many good deeds to build a good reputation, and only one bad one to lose it.” One may expect scrupulousness, especially when one’s livelihood is at stake, unless cause is given to suspect otherwise. This assumption is applied by Shulchan Aruch in Y.D. 114:5 where he rules that pomegranate juice used for medicinal properties may be purchased from a retailer who lacks the qualifications of an eid echod. The Rishonim were not concerned the product was adulterated with cheaper non-kosher wine-vinegar because doing so would dilute its efficacy, and the seller does not want to tarnish his reputation.16 Ramoh extends this permission to purchasing other similar items where product authenticity is expected. The halachic term for professional integrity is ‘uman lo mairah umnuso’ (‫ אומן לא מרע אומנתו‬/ a professional does not undermine his reputation). Commentators to Shulchan Aruch impose a few limits on its application. Shach (Y.D. 98:2, 302:4) writes that we may rely on a professional’s word only when the truth is readily verifiable by other means. Magen Avrohom (O.C. 20:1) states this assumption works only when all customers, not just adherents of kosher, would be offended by product adulteration, like tainting olive oil with other oils.17 But if it affects just the kosher segment, for instance when switching grape juice C O N T I N U E D O N PA G E 6

15. Albeit, some Poskim apply this leniency only when the food belongs to and is produced in a facility owned by someone with ne’emanus as defined above for an ‘eid echod’. See Gevuros Eliyahu (Rav Henkin, zt”l) Y.D. #12. 16. Today, one should preferably seek bottled pomegranate juice with a hechsher because it may have been pasteurized on equipment shared with non-kosher products, or it may contain additives (or can be tevel). 17. See further: Chacham Tzvi (#39), brought in Pri Megadim M.Z. 253:18

LE A DE

RSHIP IN K ASHRUS EDUCAT ION

A GLIMPSE INTO THE SYSTEM:

Kosher Certification of Industrial Food C O N T I N U E D F R O M PA G E 5

concentrate in a sweetened beverage from a kosher source to a cheaper • Partnering with companies whose professional management non-kosher one, we can’t apply uman lo mairah since the substitution will develop a good working rapport with the kashrus administration is inconsequential to the general public.18 team. 19 • Formal registration of all ingredients and processing aids In 5712/1952, Rav Yechezkel Gruber, zt”l, from Detroit suggested used in kosher-certified products, and disclosure of all activities in it should be possible to ascertain that oil used in a product was of the plant, verified onsite by the mashgiach. (With the understanding kosher vegetable origin and not from animals by obtaining a written that maintaining strict confidentiality is integral to our work.) statement from the manufacturer disclosing ingredient contents.20 His justification was based partly on uman lo mairah, along with the ability • Approving labels affixed with the kosher symbol before to substantiate the claim by chemical testing and also the threat of legal printing; onsite label verification by the mashgiach. reprisal. The veracity of the statement was further strengthened by the • Occasionally sending product samples to a laboratory for fact the question was posed to the company asking them to address component identification. allergen concerns, not exclusively kashrus. • Utilizing government legislation which compels companies Rav Moshe, zt”l, (Igros Moshe Y.D. I:55), in his reply to Rav Gruber to increase transparency, especially the Food Allergen Labeling Act (5715/1955), concurred that written statements officially issued by a of 2004 and the Food Safety Modernization Act (FSMA) of 2011. company are a credible way to verify kosher status. Three decades later (Igros Moshe Y.D. IV:1, dated 5744/1984), Rav Moshe clarified that • Establishing failsafe systems in areas where mashgiach travel granting kosher certification to a factory on this basis alone is improper. is limited, or standards of integrity differ from our expectations, It can only help in conjunction with regular visits by only to certify products that will be fully kosher in a mashgiach who is familiar with the layout and will any event. (Understandably, this begs the question: notice any changes. Rav Yosef Eliyahu Henkin, zt”l, Why do such products need kosher certification (Gevuros Eliyahu Y.D. #34) also corresponded with at all? The short answer is because without plant Rav Gruber. He distinguished between items that inspections we don’t know that to be the case.22) are inherently kosher, where uman lo mairah (under • When a plant uses kosher/non-kosher the right conditions) can be effective to resolve doubt compatible ingredients in the absence of a strong that non-kosher components were added, and items verification system, or when processing takes place that can either be kosher or non-kosher where uman on shared equipment, we may only certify special lo mairah cannot be a factor in determining kashrus. kosher productions in the presence of a mashgiach. Furthermore, even in the former case, it’s only a device In this age of technology and specialization, we HaRav Moshe Heinemann, shlit”a, to rely upon occasionally when absolutely necessary. Rav Hamachshir have witnessed the shift of responsibility for kosher Practical Program certification from the local rabbinate to professional The crux of any reliable kashrus certification program is always organizations. In a sense, STAR-K Certification is a bridge between the physical plant visits by mashgichim and administrative reviewers the old, traditional model and the new system. HaRav Moshe whose trained eyes can detect more than the narrow snapshot seen Heinemann, shlit”a, a leading moreh hora’ah (halachic authority) during the time spent in the plant.21 But the complexity of modern for the Baltimore kehilah to whom numerous Jewish communities food production demands employing other measures to assure the world over turn for piskei halachah and guidance, stands at the helm success of a kosher program. Based upon the principles established of STAR-K and remains actively involved with all kashrus-related above, additional safeguards are implemented when providing matters. Under his direct leadership and direction for over four certification at industrial plants. Among them are: decades, a robust organizational structure has developed that is • Legally enforceable contract agreements signed by all equipped to stay abreast of developments in the food industry across relevant parties affirming compliance with the kosher program the globe. With siyata d’shmayah, our efforts will continue to play a role in protecting kedushas Yisroel. specific to the company. 18. See Nodah Bi’Yehuda (O.C. II:72) who argues on Magen Avrohom. In a teshuvah addressing the permissibility of granulated sugar on Pesach when there is suspicion it may have been transported in containers previously used for flour or perhaps the sugar itself was adulterated with (cheaper) flour, he appears to hold that businessmen will resist the temptation to cheat even when it affects only kosher consumers, since such behavior will undermine their reputation among all customers. 19. Kneses Yechezkel Y.D. I:49-51, corresponding with Rav Yosef Teumim, zt”l, also from Detroit. 20. This discussion took place in the 1950s. Today, it’s understood that vegetable-based oils may have been processed on shared equipment with animal fats and are thus rendered non-kosher. See Kashrus Kurrents, Summer 5780-2020, A Kosher View of Refined Edible Oils by Rabbi Tzvi Rosen. 21. For many reasons, ‘virtual’ inspections via teleconferencing are not a replacement for this critical component. 22. This topic deserves its own discussion in another Kashrus Kurrents article, iy”H. Stay tuned!

LE A DE

RSHIP IN K ASHRUS EDUCAT ION

New Under STAR-K KOSHER CERTIFICATION

CONSUMER PRODUCTS

(only when bearing STAR-K symbol)

2303332 ONTARIO INC. CANADA CHEESE

GUSTO BUONO

SAN ISIDRO PRODUCE

ITALY FROZEN PRODUCTS

AMERIA RUSS LLC

Tustin, CA FRUIT (CANNED)

ARCADE SNACKS

Auburn, MA FRUIT (DRIED)

San Francisco, CA VEGETABLES (FRESH); FRUIT (FRESH PACKAGED)

IKRAM GIDA A.S.

TURKEY OLIVES

RUSSIA GLUTEN-FREE PRODUCTS; PASTA PRODUCTS

PRAIRIE STREET PRIME LLC

Great Neck, NY RETAIL ONLINE BUTCHERY

AGROTEQUILERA DE JALISCO S.A. DE C.V.

MEXICO ALCOHOLIC BEVERAGES

JEFI ENTEPRISES (USA) INC. KEMIN INDUSTRIES, INC. DBA AID4NUTRITION, INC.

INDUSTRIALIZADORA DE FRUCTANOS TIERRA BLANCA SA DE CV

MEXICO FLAVORS & EXTRACTS; BASES & SYRUPS

MANANTIAL LAS AMAPOLAS S. DE PR DE RL

SPICES, USA

MEXICO FRESH FRUIT

STAR FINE PRODUCTS

GERMANY POTATO GRANULES

Hialeah, FL SPICES & SEASONINGS Fresno, CA OLIVES

NAHR ENGEL GMBH NARANJILLO SOSTENIBLE SAC

SWEEGEN

Des Moines, IA VITAMINS & NUTRITIONAL SUPPLEMENTS

Rancho Santa Margarita, CA SWEETENERS

PERU COCOA PRODUCTS; COCOA POWDER

KHROMA HERBAL PRODUCTS

WINCO FOODS, LLC

PROCESADORA DE PRODUCTOS DE LA AMAZONIA MONTE CARLOS “PAMOC”

Boise, ID OTC MEDICINES

AZIZ BOUTHOUR

Ogden, UT VITAMINS & NUTRITIONAL SUPPLEMENTS

B.A.D. FOODS CO., INC.

Cherry Hill, NJ MEAT/POULTRY PACKING

White Pleasant, SC BABY FOOD

MANI IMPORTS, INC.

Y&B MEATS LLC

NETHERLANDS LUBRICANTS

YEORVELAH LLC

Hialeah, FL SPICES & SEASONINGS

CANADA OLIVE OILS

Short Hills, NJ BAKERY

BETTER LIVING BRANDS, LLC APPLE SLICES DIV.

Pleasantown, CA FRUIT (FRESH PACKAGED)

BLANSH INTERNATIONAL

San Jose, CA PICKLED PRODUCTS

BOTTLEOFWATER.COM LLC

Clifton, NJ WATER

BROOKYN CRAFT WORKS

KOSHER MART FOODS

West Sacramento, CA VEGETABLES (CANNED)

MCLANE GLOBAL

WHITE LEAF PROVISIONS, INC.

Newark, NJ FRESH MEAT & PROVISIONS Afton, VA HERBAL SUPPLEMENTS

Houston, TX CANNED FRUIT

METRO BRAND G.P.

CANADA CANNED PINEAPPLE

MITSUI FOODS, INC. CANNED FRUITS & VEGETABLES DIVISION

INDUSTRIAL INST ITUT IONAL PRODUCTS (see letter of certification)

BIOSAN LLC

Saratoga Springs, NY INDUSTRIAL CHEMICALS

Brooklyn, NY ALCOHOLIC BEVERAGES

Norwood, NJ FRUIT (CANNED); VEGETABLES (CANNED)

BROOKSHIRE GROCERY COMPANY

MONTALBANO INDUSTRIA AGROALIMENTARE SPA

San Jose, CA PICKLED PRODUCTS

NARANJILLO SOSTENIBLE SAC

ITALY WINE

PERU COCOA PRODUCTS; COCOA POWDER

Paramus, NJ FRUIT (CANNED)

CHROMADEX

NUTRITIONAL MANUFACTURING

MEXICO FRUIT BLENDS/PUREES

Tyler, TX ICE CREAM CONES

CANTINA CELLARO SOC. COOP. AGRICOLA

ITALY SAUCES & DIPS

Chandler, AZ VITAMINS & NUTRITIONAL SUPPLEMENTS

DIBAR NUTRICIONAL DE R.L DE C.V

Framingham, MA CBD PRODUCTS

EMBASSY’S LUCKY BOY

ISRAEL ALCOHOLIC BEVERAGES

Paterson, NJ VEGETABLES (CANNED)

ENVIRO TECH CHEMICAL SERVICES, INC. DBA ORGANICLEAN

Modesto, CA DETERGENTS & CLEANSERS

FLORIDA RUM COMPANY, LLC

Hollywood, FL ALCOHOLIC BEVERAGES

FRESHLY ORGANIC LLC DBA SIMPLI

Washington, DC QUINOA

BLANSH INTERNATIONAL CAMERICAN INTERNATIONAL

Irvine, CA VITAMINS & NUTRITIONAL SUPPLEMENTS

MEXICO ESSENTIAL OILS & OLEORESINS

FRUIT BLISS

Brooklyn, NY FRUIT (DRIED)

NATURAL MEDICINAL WHOLESALE OAK AND ASH (BUSTERS) OPTIMAL HEALTH SOLUTIONS, LLC

Los Angeles, CA CBD PRODUCTS

OSTL INC

COLIMA PROCESSORS CONGELADOS Y JUGO DEL VALLE VERDE

COSTA RICA FROZEN FRUIT

GENESIS BIOTEC

ISRAEL FISH GELATIN

PJ’S COFFEE OF NEW ORLEANS

Covington, LA COFFEES

SPICES, USA

ESTABLISHMENTS

CONCEPTAL LLC DBA CROUSTILLE CAFE FRENCH BAKERY

Baltimore, MD BAKERY/RESTAURANT TAKE-OUT

NEW UNDER STAR-D (only when bearing STAR-D symbol)

The STAR-D is a kashrus symbol of the National Council of Young Israel (NCYI). The STAR-K, in its relationship with the NCYI, administers the kashrus of the STAR-D. All STAR-D products are dairy – cholov stam (non-cholov Yisroel).

ALDI, INC. YOGURT SMOOTHIE DIVISION

Batavia, IL YOGURT

THE COFFEE BEAN & TEA LEAF

5 Greene Avenue Brooklyn, NY COFFEE SHOP

NEWMAN’S OWN INC.

Westport, CT CHOCOLATE PRODUCTS

OH LAIT OH LAIT LLC

CHEMTREAT, INC. IKRAM GIDA A.S.

Kenilworth, NJ YOGURT

Glen Allen, VA INDUSTRIAL CHEMICALS

IMPORT & EXPORT ALMENDRAS CNAB

BOLIVIA NUTS

POCAS INTERNATIONAL CORP.

South Hackensack, NJ VEGETABLES (CANNED)

LE A DE

SKF MAINTENANCE PRODUCTS LUBRICANT DIVISION

South Orange, NJ FROZEN DESSERTS; ICE CREAM & NOVELTIES

TURKEY OLIVES

Encino, CA HONEY

BOLIVIA NUTS

RSHIP IN K ASHRUS EDUCAT ION

TURKANA FOOD

STAR-K CERTIFICATION, INC.

NON PROFIT ORG US POSTAGE PAID BROOKLYN, NY PERMIT #7379

122 Slade Avenue, Suite 300 Baltimore, Maryland 21208-4996

STAR-K wishes the community a Happy & Healthy New Year!

STAR-K KOSHER CERTIFICATION

A non-profit agency representing the Kosher consumer in promoting Kashrus through Education, Research and Supervision. FOUNDING EDITOR: A.J. Levin

Phone: 410.484.4110 Fax: 410.653.9294 E-mail: info@star-k.org www.star-k.org

EDITOR: Rabbi Tzvi Rosen MANAGING EDITOR: Mrs. Pesi Herskovitz COPY EDITOR/COORDINATOR: Ms. D. Rosenstein CONTRIBUTING WRITER: Mrs. Margie Pensak GRAPHIC ARTIST: Miss Hudi Neuberger

Subscriptions

$10(USD) annually for 4 issues -US & Canada $15(USD) annually for 4 issues -Overseas

Kashrus Kurrents is also available online at www.star-k.org/kashrus-kurrents. To receive an email when the most recent issue has been uploaded, please send an email to kashruskurrents-subscribe@star-k.org.

This publication is dedicated to the memory of M. Leo Storch, of blessed memory, through a grant from Mrs. M. Leo Storch & Family.

(The STAR-K Passover Book, not included in this subscription, is available for purchase in Jewish bookstores during the Passover season.)

Name ________________________________________________ Address _______________________________________________ City ________________________ State _________ Zip__________ Phone ________________________________________________ Please send your tax deductible checks made payable to:

KASHRUS KURRENTS 122 Slade Avenue, Suite 300, Baltimore, MD 21208-4996 Phone: (410) 484-4110 â€¢ Fax: (410) 653-9294

Download our STAR-K app on your Android and Apple Smartphones. Available on the App Store, Google Play, and Amazon Kindle.

Receive late breaking kashrus news and alerts in your email. Send an email to alerts-subscribe@star-k.org or visit www.star-k.org/alerts

LE A DE

RSHIP IN K ASHRUS EDUCAT ION