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Jewish Curriculum Flipbook PDF
Jewish Curriculum
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Understanding and Operating a Jewish Household
© Copyright 2013
Acknowledgments
The following material has been derived from a multiplicity of sources. The authors for this document are Jewish, and understand and respect Jewish law and traditions. Any errors or omissions in this basic curriculum are the responsibility of the authors. If you have any concerns, please contact the chief editor. Thank you. Moshe ben Elazar, Editor August 27, 2013. 45 Sheppard Avenue East, Suite 412, North York, Ontario M2N 5W9 Tel. 416-292-9938 Fax. 416-292-5576 © Copyright 2013 by 2367226 Ontario Inc. c.o.b. as TradeSchoolExpert.com®. Any unauthorized use or reproduction in whole or in part is strictly prohibited. All Rights Reserved.
© Copyright 2013 by 2367226 Ontario Inc. c.o.b. as TradeSchoolExpert.com®. Any unauthorized use or reproduction in whole or in part is strictly prohibited. All Rights Reserved.
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Table of Contents Module
Topic
1.
Introduction
4.
Goals and Purposes
5.
2.
Kosher/Culture
6.
3.
Symbols and Holidays
4.
Food and Blessings
11.
5.
Kosher Insignias
14.
6.
13 Principles of Faith
18.
7.
Keeping Kosher
20.
8.
Kosher Meat
22.
9.
Other Food and Miscellaneous Rules
24.
10.
Holidays – the Sabbath
29.
11.
Page
.
8.
Rosh Hashanah/Yom Kippur
30.
Passover
32.
12.
Review
34.
13.
Activity
35.
14.
Appendix
38.
15.
Other Reading Sources
51.
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Module One
INTRODUCTION Program This program is created for caregivers wishing to work in a Jewish home. It will be a valueadded addition to your qualifications when a Jewish employer sees that you have a basic understanding of Jewish customs and beliefs The program is designed to take 16 hours to complete. At the conclusion of the program, you should have a very good understanding of customs in a Jewish home. You will be provided with a series of multiple-choice, and true or false questions to see how well you have mastered the material. Before we begin, write out on a sheet of paper what you think the term kosher means. What are your impressions when you hear the term kosher style? When you get to the end of the course, compare what you learned to your original thoughts.
“Reform”, “Conservative,” and “Orthodox” Judaism. Those within the Jewish faith generally consider themselves Reform, Conservative, or Orthodox Jews. Those who are Reform tend to be the least observant, although they still are proudly Jewish. Orthodox Jews will strictly observe the rules of Torah and tend not to deviate from their obligations on Jewish holidays, on the Sabbath (18 min. before sundown on Friday to sundown on Saturday), or otherwise. It will be helpful to your employer if you as a caregiver understand whether your employer follows Reform, Conservative, or Orthodox levels of observance.
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Introduction to Goals and Purpose of Kosher Food The purpose of this course is to give students the opportunity to learn about and discuss topics concerning food within traditional and contemporary Jewish life and its practices. Students will appreciate and become familiar with most Jewish values and customs. Since there are several viewpoints expressed in the food industry regarding the term “kosher” students will need to learn the many rules of keeping kosher and understand what the various symbols mean ["Kosher" and "kashrut" are used interchangeably]. Please see the glossary for the definitions of Hebrew/Yiddish words. Another goal of the program is for students to gain a broader understanding of how food serves to connect Jewish values with everyday life. Your learning will cover various issues such as the methods used for growing food, and its distribution, cooking, sharing, consuming, and giving thanks -- this last point mainly concerns prayer. There are exceptions to following the laws when one’s life is at stake. Staying alive takes precedence over following the rules. Consequently, if the only food available is deemed something that is unclean and not kosher, one is permitted to eat it in order to save a life. This exception also includes medications that may have been made with non-kosher products. The same holds true for all to hear the sound of the shofar on Rosh Hashanah. The rule is that the shofar is supposed to be produced from a ram’s horn. Alternatively, the shofar can be made from a kosher animal’s horn and if that is not available, a horn can be used from a non-kosher animal. The obligatory rule is that one must hear the sound of the shofar on Rosh Hashanah.
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Module Two
Kosher This module will look at how kosher food should be prepared, cooked, and served within Jewish dietary laws and practices. Furthermore, it will give an overview of some of the Jewish traditions that revolve around culture and religiosity. Activity: Get together in small groups and discuss what you think some of these rules are. Does kosher mean the same thing as halal?
Culture Why do you think that Jewish people are called "People of the Book?"
For most Jews in North America, religion and culture are inseparable. There are differences in observances among Jews where origins may be from Europe, Asia, or Africa. Broadly speaking, Jews are either Ashkenazim or Sephardim. Regardless of a Jewish person's place of origin or beliefs, food is an important part of their religious and cultural life. It is important to have an overview of Jewish culture. This encompasses customs, daily rituals, and popular culture. It also includes the intellectual life, history and the various arts. In today's society, participation in Jewish culture is widespread and the arts -- painting, music, literature are some of the main areas. Since the Jews of Canada have come from many different countries, the groups may have some unique observances. Jewish art and culture is an expression of Jewish identity. Frequently it is attached to an interest in food. Many in the greater Toronto area participate in some form of Jewish cultural activities, with theater and lectures being most important. Education is one of the many highly valued aspects of Judaism. Jews are frequently called “people of the book." Jewish children are expected to read, write, and understand the Hebrew language and the various prayers that revolve around holidays In some families, Yiddish is also © Copyright 2013 by 2367226 Ontario Inc. c.o.b. as TradeSchoolExpert.com®. Any unauthorized use or reproduction in whole or in part is strictly prohibited. All Rights Reserved.
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taught. In many homes, the family members are multilingual. They are also expected to understand the preparation and importance of food within the holidays. Greeting others is an important value. It is the symbol of honoring another of G-d's creations. How to greet someone begins during childhood at home. Getting children to assist in the preparation and cooking of food is another way of teaching the rules of kashrut. Another value is to give to charity; this is called Tzedakah. It is an obligation for all Jews to give to those who are less fortunate. Jews who are from different communities have a sense of connection to other Jews whom they have never encountered. They are made to feel welcome in the synagogue and are frequently invited to others' homes.
Review Questions: 1.
Discuss the purpose and objectives of this program.
2.
Who will benefit from such a program and why?
3.
Briefly explain the levels identified within the Jewish faith.
4.
How do rules or customs differ among each group?
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Module Three
Jewish Symbols The main symbols found within the Jewish community are the mezuzah, the synagogue, the Torah [the five books of Moses and the commentaries] and the triangle or the Star of David. The mezuzah is placed on the doorpost on the right side as you enter a house, and it contains a part of the handwritten scroll from the Torah The synagogue is the place of worship and if it is Orthodox, men and women sit separately. Some Conservative synagogues have separate seating while others will have men and women sitting together like the Reform or Reconstructionist congregants. This is common among certain congregations. In the synagogue, married men wear a prayer shawl, or tallit. Young boys, as well as men will wear what is called a short tallit under their shirt. However, in some Reform synagogues many of the men do not wear this, or the kippah [skullcap]. In the synagogue, observant men wear a kippah or skullcap. Some Jews wear this at all times. Others will wear it only during prayer and religious services. Orthodox women will cover their heads with a scarf or wear a wig once they are married. In many synagogues whether it is Reform, Conservative, or Orthodox there is available a box of headscarves or head coverings for women, and kippah for men, to be put on before entering the sanctuary. The Torah is the handwritten scroll of the Five Books of Moses. The Star of David is the symbol found on the flag of Israel. Some synagogues and homes will display it. Holidays Before the discussion of food begins, one must be aware of the list of the various holidays. Holidays provide a link for the family to religious practices throughout the year. Many holidays incorporate food and prayer into the observance, and therefore contribute to the holiness of the day. Holidays do not occur on the same day every year. The Jewish calendar was determined by both the lunar and solar cycles. This keeps the holidays in their proper order. An extra month is added to the calendar at regular intervals. Much like the Western calendar adds a leap year every © Copyright 2013 by 2367226 Ontario Inc. c.o.b. as TradeSchoolExpert.com®. Any unauthorized use or reproduction in whole or in part is strictly prohibited. All Rights Reserved.
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four years for the same purpose. For example, the Christian holiday of Easter shifts from year to year. The following is a list of the important holidays for the year: The Sabbath, which occurs every week. Rosh Hashanah i.e. the Jewish New Year Yom Kippur i.e. The Day of Atonement Succoth Shemini Atzeret Simchas Torah Chanukah Purim Passover or Pesach Yom Hashoah or Holocaust Remembrance Day Yom Haatzmaut or Israel Independence Day Sefirat Ha Omer Lag B’Omer Shavuos Tisha B’Av Tu B’Shevat and Various other fast days With all the various holidays listed above, there are various foods and special dishes attached to the celebration. In all cases, before food is eaten a religious individual would say a prayer, and at © Copyright 2013 by 2367226 Ontario Inc. c.o.b. as TradeSchoolExpert.com®. Any unauthorized use or reproduction in whole or in part is strictly prohibited. All Rights Reserved.
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the end of the meal would say grace [also called benching]. On some festivals and holidays, grace will be followed by songs. All holidays begin at sunset of the day before Work is also forbidden on many of the holidays, including the Sabbath. All holidays that are biblical in nature require that candles be lit on the evening, before sundown, that the holiday starts. More about this will be described later in the course. If time permits, some of the foods associated with the above holidays will be described.
Review Questions 1.
To what does the term "kosher" refer?
2.
Why is this important in the Jewish religion?
3.
Identify some of the main values in the Jewish faith.
4.
How does culture play an important role in the Jewish community?
5.
What are the names of the two groups and from where do they originate?
7.
Name three symbols of the Jewish community.
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Module Four Kosher dietary laws deal mainly with three issues. 1. What animals are allowed 2. The exclusion or prohibition of blood products 3. Disallowing the mixing of meat and dairy products. Food Before consuming a meal, a blessing is required. The festivals are important in terms of religious rituals, family, and food, for example, the Passover Seder, the breaking of the fast on Yom Kippur. Therefore, the Jewish religion blends food with many cultural themes. What is Jewish food? This is very difficult to ascertain. Part of the answer depends upon where the various populations have lived. Who were their neighbours? What did they borrow from them, and what did they include from the community or region in which they resided? These foods reflect the community in which they lived and how they followed the various Jewish dietary laws known as kashrut, [belong to the ‘laws of obedience’] and the other religious requirements. For example, it is not permitted to create fire on the Sabbath; this in turn led to the idea of the slow cooking of foods that were put on the stove well before the Sabbath, [today the slow cooker/crock pot]. We see in today's menus a combination of various foods and cooking styles from Europe, Asia, and Africa, and these have been innovated and blended into what is today known as Jewish food. As you visit different households, you will see various traditions of which some reflect a North American style, while others might have for example, a more Moroccan style When it comes to various recipes, the householder will direct the caregiver as to the style of cooking, and what is in the recipe. In the Torah, Deuteronomy 8.8 defines what foods are to be used. The dietary laws from ancient times stated that fruits, vegetables, grains, etc. could be eaten. Food customs were modified by where one lived, such as Southern Europe namely Spain, Portugal, and Italy; the Middle East; India; North Africa, and other countries. © Copyright 2013 by 2367226 Ontario Inc. c.o.b. as TradeSchoolExpert.com®. Any unauthorized use or reproduction in whole or in part is strictly prohibited. All Rights Reserved.
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What is designated as kosher, permitted according to Jewish law, or accepted for consumption is covered under Jewish law. This is called “halacha.” Since biblical times the Rabbis have interpreted and expanded the various rules, because of changes in knowledge, new issues, and technologies.
How do you think new technologies will affect the definitions of what is kosher? Should new synthetic products be considered kosher?
Some of the new issues deal with genetically modified organisms, synthetic materials, and new interpretations of Jewish ethics. The food industry is globalizing and the various problems that have arisen regarding the safety of food production is forcing many companies to meet this consumer need Consequently, many companies are seeking kosher certification as a response to this demand to signify that their food has met a higher scrutiny and health standard. As more groups become health-conscious a greater demand is being put upon global food producers to meet their standards and therefore many seek out a kosher designation, for these companies believe that having this designation will gain them a greater market share. Some of these other groups that seek out the kosher designations are Buddhists, Seventh Day Adventists, Moslems, vegans, vegetarians, environmentalists, allergy sufferers [for example, lactose intolerant], and others who have a similar mindset. Many companies also hide some of the ingredients in their products by using the term “flavorings.” Under kashrut laws, ingredients must be disclosed. When a supplier or manufacturer is given approval, they commit to follow a strict set of guidelines that cover all aspects of production. If they do not follow these guidelines, the certification will be removed, their company name and products will be published in the ethnic press, and other areas, and consequently, they will lose market share. Many companies dislike losing market share and hence they tend to follow the rules and guidelines. Certification is not tied to one country. The various organizations responsible for this area are global and communicate regularly with each other. Therefore, if a product is removed from the © Copyright 2013 by 2367226 Ontario Inc. c.o.b. as TradeSchoolExpert.com®. Any unauthorized use or reproduction in whole or in part is strictly prohibited. All Rights Reserved.
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certified list in Ontario under the COR insignia, and had been exported to the United States, their authorities will be notified, and the data will be published. Also included in this discussion is how foods are packaged, since some packaging is made from products that are not considered kosher In today's modern society, one looks for an insignia on the product label to indicate whether the food/utensil is kosher or not. Food is also separated into specific areas such as dairy, meat, or neutral, which is indicated by the word pareve. The pareve category includes all products that are not classified religiously as meat or dairy. All plant products are pareve, along with fish and eggs. These can be used for consumption of either dairy or meat. However, if the former product [fish] is cooked with meat it is considered meat. The same is true if it is served with dairy.
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Module Five
Below are the major kosher insignias.
Source www.cor.ca -- version 2, 2011
http://earthkosher.com/joint-vegan-and-kosher-certification/
http://earthkosher.com/
These two symbols are for vegan certified kosher food whose main offices are in New Jersey. © Copyright 2013 by 2367226 Ontario Inc. c.o.b. as TradeSchoolExpert.com®. Any unauthorized use or reproduction in whole or in part is strictly prohibited. All Rights Reserved.
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KIR -- this certification is found in England, France, and Germany. The word kosher itself means fit, proper or correct. Hence, the word designates food that meets specific religious standards, and can be used to describe the various objects that are used in the preparation of food. Do all products need a certification mark? Explain your answer.
The above list can be very confusing at times because of the various organizations that are in control of overseeing the production of kosher food. Some of the organizations are very strict, while others are not as stringent in their oversight. For example, in some parts of Europe, supervision is loose and manufacturers will move their product labels from one factory to another. In Ontario, the insignia COR has a number attached to the label and this designates the factory in which the product was produced Therefore, the manufacturer cannot move product lines around from factory to factory without proper supervision. Periodically a product needs to be removed from the kosher list because the manufacturer broke some of the kashrut rules, or if a company has decided not to pursue manufacturing kosher food. Consequently, one needs to check monthly or bimonthly the kosher listings to see which companies and products are on the approved list. If the insignia is not found on a formerly approved product, then it is no longer considered kosher. This happened many years ago to Kraft and other cheese companies. The next topic refers to some of the major rules that govern the term "kosher.” Blessings cannot make an item kosher, nor is kosher a style of food. When one eats food in a Jewish household or one gathers food, a religious Jew must say a blessing. The blessing does not make the food kosher. For example, anyone can pick vegetables in the garden as long as they are free of bugs and worms. These vegetables are kosher. There is an element of health involved in some of the rules, and for other rules, there is no underlying reason other than it is commanded in the Torah. There has been some research by some of our larger universities that provides some evidence that the eating of meat and dairy together can affect digestion, as well as producing other negative effects upon the body.
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In today's society, it is difficult to tell exactly what components are present in many food products since so much of it has been processed, and therefore one cannot always be sure which ingredients have been used unless it is stated on the label. Consequently, trained Jewish inspectors who know about food processing must look at and oversee all products, and their production. For example, some gelatin is made from the skin and bones of kosher and nonkosher animals, while other gelatin is made from vegetable matter or fish. Other products can be used as substitutes for gelatin, for they have similar chemical characteristics. They are found on many food labels. Some examples are guar gum, locust bean gum, xanthan gum, agar, and other similar artificial products. In addition, one has to consider other dietary restrictions. For example, during Passover, an observant Jewish home has a separate set of dishes that are used specifically for Passover, and not at any other time of the year. One needs to have tableware that is to be used only with meat or dairy. [Some dishes and utensils can be koshered for Passover use The specific procedure will be discussed later]. Under certain circumstances, nonporous glass can also be used for neutral dishes. If it is to be used for dairy or meat dishes later, it must be thoroughly cleaned according to the proper rules before it can be used for the alternate types of food. Here is another example: bread is neutral. It can be spread with butter, which results in it being classified as milk or dairy. It can be spread with pareve margarine, which is considered neutral. Food that is used at Passover can be used all year. However, food used all year cannot necessarily be used for Passover. Food such as matzoth, which is unleavened bread, to be sure that it is fresh, should be made for consumption that year. Non-kosher food is called “treif or trayf.” There is no such thing as kosher style. The use of the term kosher style refers to when a manufacturer or a restaurant makes/serves food in the traditional style that is used by many Jewish households, but does not really meet the requirements of kosher rules.
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Would a food dye made from a crustacean shell be considered kosher?
Some people insist that there are other reasons as to why one keeps kosher. Some scholars talk about what is right and wrong; good and evil; and the sacred and profane. In the end, it comes down to following G-d's rules.
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Module Six Your instructor will explain the underlying meanings of these principles. The 13 Principles of Faith [This section has been borrowed from Judaism 101, specifically Internet page http://www.jewfaq.org/beliefs.htm] The principles of faith have been composed by Rabbi Moshe ben Maimom, who is better known as Maimonides. These are the minimal beliefs and requirements for Jews to follow. Below are the 13 principles of faith. 1.
G-d exists.
2.
G-d is one and unique.
3.
G-d is incorporeal.
4.
G-d is eternal.
5.
Prayer is to be directed to G-d alone and to no other.
6.
The words of the prophets are true.
7.
Moses’ prophecies are true and Moses was the greatest of the prophets.
8.
The written Torah [the first five books of the Bible] and the Oral Torah [teachings now contained in the Talmud and other writings] were given to Moses.
9.
There will be no other Torah.
10.
G-d knows the thoughts and deeds of men.
11.
G-d will reward the good and punish the wicked.
12.
The Messiah will come.
13.
The dead will be resurrected.
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One can see therefore that Judaism is focused on the relationship between G-d and humankind, between G-d and the Jewish people, the people in the land of Israel, and between man and man. The writings also state that the 13 principles bring about various mutual obligations among the members of humankind. The Torah states that the workweek consists of six days and man must rest on the seventh. This commandment includes a reference to farming, for in the seventh year the earth also rests, and the land lies fallow. From these rules, society has derived the term referring to a sabbatical year, or a leave of absence.
Review Questions: 1.
The focus of Judaism is on the relationship between G-d and humankind; between G-d and the Jewish people; the people in the land of Israel and between man and man. Discuss the 13 principles of faith and how they influence the conduct of the Jewish people today.
2.
Should all people receive a sabbatical? Explain your answer.
3.
Do any of these rules or principles link to some of the laws that you know?
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Module Seven Keeping Kosher It is usually not very difficult to keep kosher in today's society depending on where you live. Many stores stock kosher products and they can be identified by the various insignias that are on the product. If you are not sure, please consult the attached insignia list. One also needs a set of dishes that is to be used for dairy products, a set of dishes that is going be used for meat products, and one to be used for neutral items. The latter dishes tend to be made of glass, for it is nonporous, and do not absorb any elements of either meat or dairy. However, after use it must be cleaned thoroughly. Rules Judaism opposes cruelty to animals, but the Torah states that animals may be used for food and for work. The Torah further states that man is not allowed to be cruel in any way to the animals. There is no obligation that one has to eat meat, and therefore a Jewish person could be a vegetarian if he/she so wishes. As previously stated, a person is not to be cruel to any animal, and if one is entrusted in caring for animals, then one is obligated to provide for their needs, which is feeding, caring, and preventing any suffering. The following is the set of rules that are relatively easy to follow in today's modern society. *Certain animals may not be eaten such as pig, camel, or rabbit and the restrictions extend to their organs, their eggs or milk The rule from the Bible states that the animal has to have cloven hooves and chews its cud. Therefore, cattle, sheep, goats, deer, and bison are kosher. *As for the fish that live in salt or fresh water, it must have fins and scales throughout its entire lifespan. Therefore, swordfish is not kosher because it loses its scales in the adult stage of life. Also not kosher are shellfish and invertebrates. This includes lobsters, oysters, shrimp, clams, crab, octopus, and squid. There are differences among different branches of the Jewish
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faith as to which other fish are kosher. For example, the Conservative branch will allow sturgeon, but most Orthodox will not. *The Torah does not provide a specific list of forbidden birds. It does not specify birds other than by class and states that birds of prey and scavengers are not permitted. Consequently, other birds would be seen as Kosher. However, common practice is to rely only on those for which there is a tradition of being kosher. *Within the group of insects, only specific species of locusts, for example, some that are found in Yemen, which local people have used for centuries, would be considered kosher. The rule is that if it has not been used in the past, and you are not sure what you are eating, one is to assume that it is not kosher. *Reptiles, rodents, amphibians, and similar animals are not kosher. *Fruits and vegetables are permitted but must be inspected for bugs and worms because these insects are not permitted. Some vegetables are difficult to inspect. For example, brussel sprouts are difficult to inspect, and insects may hide under the various layers of leaves. Therefore, many Orthodox households will not use this product.
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Module Eight Meat Authorities demand that cattle especially should be examined for any type of lesion or malformation. Animals with these criteria would be considered not kosher. Another term has entered the vocabulary of kosher. That term is ‘glatt.’ The definition of this term is ‘smooth.’ If the lungs and other major organs of the animal when examined are found to be smooth with no lesions, and no adhesions, it is given the term Glatt Kosher. Glatt has taken on the inference that the product is of a higher standard. Because of this standard, approximately 12 of every hundred animals would be labelled kosher. In today's factory system of raising cattle and chickens, we are beginning to find that more and more animals have some form of lesion, and this is becoming a very big concern. The Torah states that approved animals that have been killed by animals of prey cannot be used. If the animal has died from natural causes, it cannot be used. The meat from such animals cannot be sold or given away. The only animals that are kosher are those that are approved and have been slaughtered according to the Torah law. If an animal that is on the kosher list is killed by a hunter then that animal is considered not to be kosher for it has not been slaughtered in the appropriate way as stated in the Torah [book of Exodus, 22:30]. However, if a deer or an antelope is slaughtered in the approved manner and is free from any type of lesions, then it is considered kosher. In the slaughtering of animals, the Torah states that besides the animal having no disease or flaws in their organs, [from what can be observed at the time of slaughter], the animal must be killed in the most humane way possible. All blood must be drained from the animal, as blood is considered part of the life of the animal, and therefore it is forbidden. After the death of the animal, the organs are checked for abnormalities and the meat is salted with a large crystal salt that does not dissolve fully within an hour. This procedure aids in drying the blood to the surface. The meat is then soaked in water and washed. This must be done within 72 hours of the animal being killed. There is a further requirement that such food should be cooked and/or frozen
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and not kept in the refrigerator, as it will spoil. Food that spoils is considered not to be kosher. If eggs are being used for cooking, then the egg must not contain blood spots. Therefore, one should break an egg into a dish before putting it into the main bowl to see if there are any blood spots. If blood spots get into the main bowl, then the entire recipe is contaminated, and this means that it is considered not kosher. Other items that are not kosher beside the hindquarters of the animal are the fat that is found around the major organs, such as the heart and liver, as well as some of the fat immediately under the skin and around the stomach Today scientists have found that this type of fat is different, and is partly related to some of the diseases that we are experiencing, of which the most problematic is diabetes. In summary, all animals and fowl must be killed in accordance with Jewish law as humanely as possible, and all blood must be drained from the animal and or broiled to remove the blood. For example, liver must be broiled. This brings the blood to the surface of meat. The remaining meat and/or poultry must be salted and soaked to help drain the blood from it. As stated above, certain parts of an animal may not be eaten. For example, the hindquarters of a cow have nerves and veins that are too difficult to remove. Consequently, most rabbis have stated that this part of the animal is not kosher. Although a few very skilled individuals in North America and Israel have the ability to remove the nerves and veins, this procedure makes the meat extremely expensive. Understandably, most people do not wish to pay extra for this.
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Module Nine Other Rules The Torah states that one should not "cook a kid in its mother's milk.” This has been interpreted to mean that meat, and dairy products should not be eaten together. This prohibition extends also to the utensils used and therefore one is not permitted to use the same pots and pans for dairy and meat items. However, fish, eggs, fruit, vegetables, and grains can be eaten with meat or dairy products. However, vegetables served with meat are then considered a meat item Therefore, any vegetable leftovers in this type of situation cannot be used with dairy products. Milk from a kosher animal is considered kosher. Many ingredients can be added to milk. These ingredients must also be kosher. For example, if you add vitamins to milk then the vitamins must be checked to make sure that it is kosher. Gelatin made from fish is not permitted by some groups to be used in yogurt. It should be made from vegetable matter. In order to ensure that cheese is kosher, a Rabbi will oversee the process and add the enzyme or coagulant to ensure that the cheese is kosher. Kosher whey can be easily made as long as the ingredients and equipment used during cheese-making are kosher, and as long as the curds and whey have not been heated to above 120C, or 49 C. Some enzymes that are used to make hard cheese are derived from the organs of animals and this would be considered not kosher. Therefore, it is necessary to know how this procedure is done, where and how the coagulant or enzyme is used for manufacturing hard or soft cheese. Is it from a kosher animal, vegetable, or microbial sources, or from fish? Therefore, cheese and other dairy products are checked carefully to see that only the proper ingredients from the farm got into the product. Grape products: these products can only be handled by religious Jews who observe the Sabbath. As a result, grapes cannot be pressed for winemaking unless handled by the Sabbath observing members of a congregation. © Copyright 2013 by 2367226 Ontario Inc. c.o.b. as TradeSchoolExpert.com®. Any unauthorized use or reproduction in whole or in part is strictly prohibited. All Rights Reserved.
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In the manufacturing of Passover products in North America, there are strict rules against the use of sugars and citric acid derived from corn. Therefore, Passover items contain real sugar or potato starch and or potato flour. However, Sephardic Jews from Africa and Asia have slightly different rules and some allow corn and rice. If one makes a mistake with a pot used for meat and inadvertently uses it for dairy, it might be made kosher again. A proper rabbinic authority needs to be consulted to see if the regular process of washing and heating can be used. If not then the utensil cannot be used. In large manufacturing facilities if one is using a production line that has been used previously for a dairy product, then the entire line must be koshered and inspected before it is allowed to be used to produce a meat or pareve product. This prevents food from being cross-contaminated. Fruit juices, [100% pure], may have other juice ingredients below a certain percentage that do not have to be declared. However, COR maintains that the water used must be certified. It does not matter whether the products are made by a Jewish or non-Jewish factory, with the exception of grape products [as indicated above]. This includes wine, grape juice, grape jam, and any other juice that is sweetened with grape juice. The reason for this is that many pagan cultures used wine for idol worship. To maintain separateness, in terms of wine, the Temple priests had to ensure that the wine used was pure and proper. Other aspects of separateness include not mixing wool with linen for clothing, although one can wear an all linen shirt under an all wool jacket,{wool and silk are animal products, while linen is a vegetable product}; men and women sitting separately; morning prayers/evening prayers; work and rest; and the focus of this document which outlines kosher and non-kosher foods and utensils The final decision for the rules rests with the householder and the community leaders. It is they who set the final rule in accordance with Jewish law and traditions.
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Forbidden flavors and tastes: Flavors of foods referred to on the above-described forbidden list are also not considered kosher. Separation of foods Preparation of food is an important matter. It was stated above that meat and dairy are not to be eaten nor prepared together Pots, pans, cutlery, and plates must be specific for consumption of either dairy or meat products or meals. Religious households tend to have dishtowels that are of different colors so that they recognize which ones are to be used for meat, dairy, or neutral utensils. Cleaning utensils are also separated depending on whether dairy or meat is to be consumed, or if the product is neutral. Basins are used to wash dishes separately from each other and therefore, dishes are normally not put into the sink unless it is a double or triple sink and each is designated. Some households have more than one dishwasher. For those religious Jews that have only one dishwasher, it would normally be designated for meat or dairy. This short course will not discuss all the rules involved in making a kitchen kosher. This is a separate course by itself and is quite complicated. The caregiver/nanny is to take direction from the head of the household. The main item the caregiver must remember is that dairy and meat products must be kept separate. When it comes to consuming food, there is a waiting period between eating meat and milk – dairy. Opinions differ in the various communities, but it can range from three to six hours. For example, in observant Jewish households one who ate naturally fermented cheese would wait for six hours before the consumption of meat. The smallest amount of dairy or meat that mixes into the other type of product makes that product questionable. A Rabbi should be consulted. Some products are processed on equipment that processes dairy products. If the equipment is not fully cleaned then the product produced is not kosher. This tends to happen especially with chocolate products. Therefore, production needs to be supervised.
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Labels and Certification As stated previously just because the product is labelled kosher, it does not necessarily mean that it is the healthiest product. All it signifies is that the kosher standards have been met. In different jurisdictions, one will see different insignias or symbols on a food or utensil label. For example, in Ontario you will see the letters COR in a circle with a number. This tells the reader that the product was made in Ontario and the number indicates, according to a special directory, the factory. If the insignia is MK, then the reader will know that the product was made in Montréal, Québec Regardless of area or country, a supervising committee oversees the production of foods and utensils. One needs to consult local authorities if one is not sure about the standards. If the food product contains any milk product, it will say on the label below the insignia dairy or lait in French. If the product is neutral, it might have the Hebrew word pareve. This means that the product can be used with dairy or meat. Who Keeps Kosher? Not all Jewish people are strict in their beliefs. Some keep kosher at home; others maintain lesser standards of what constitutes use in their homes, while others are not as concerned. Some Jewish people although keeping kosher at home do not observe kosher standards when eating out. Therefore, the degree of religiosity varies from house to house, and community to community. When one works in a Jewish home it is important to find out what the religious rules are in that particular household; what is being observed; and to what degree of kosher the family follows. A potential Jewish employer will be favorably impressed if you ask questions about kosher observances, even if that home is not observant.
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Review Questions 1.
What is Jewish food? Form groups and identify customs and practices concerning Jewish foods during holidays. How do these differ from Passover?
2.
Why do our homes that adhere to kashrut have different foods?
3.
Why is the packaging of foods a concern? Which part of the Torah identifies which foods are to be used or allowed?
4.
Why do differences in food consumed vary in Jewish households?
5.
How does one determine if certain packaged foods are "kosher"? What dietary restrictions are observed?
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Module Ten Addendum Throughout the course, your instructor will add additional information so that you the reader can gain a clearer understanding of the range of practices found in the various communities. If something is not covered, please ask for further information and clarification. Holidays For most holidays, the table must be set with candlesticks, the Kiddush cup with its wine, and the challah [braided bread]. The exception is Passover, where the challah is replaced by matzoh, and the story of the Exodus is recited. The table will also not be set in this manner for minor fasts and some of the holidays. This will be explained as the student goes through the material. The Sabbath The Sabbath is ordered to be a day of rest where one is required to stop work and gain spiritual enrichment and enlightenment. It is one of the10 Commandments. One prepares for the Sabbath on Friday afternoon Before sunset and candle lighting, the house is cleaned, and the Sabbath meal has been put on the stove to cook. The table is set usually with the good dishes, the candlesticks and candles are put out, the Kiddush cup, and the wine is set on the table,
and the sweet Challah and a knife for cutting it are arranged. In a religious home, since work cannot be done during the Sabbath [and some religious holidays] certain items are set up in advance. For example, turning on the lights, appliances, etc. are © Copyright 2013 by 2367226 Ontario Inc. c.o.b. as TradeSchoolExpert.com®. Any unauthorized use or reproduction in whole or in part is strictly prohibited. All Rights Reserved.
29
frequently handled by putting these on timers. If the household has a Gentile working for them then they will turn on and off the lights.
The Sabbath candles are lit according to the time zone.
It is performed by
the woman of the house. Supper begins after a short evening service. A prayer is said over the
wine [the Kiddush]; a prayer is said over the challah [bread]
and then
the family sits down to dinner. What is served depends upon family custom. After supper, grace is recited and in many religious households, songs are sung. The next day there are services in the synagogue and after services Kiddush again is said and a festive meal is served in the
synagogue or at home.
Some members of the community will go to
afternoon and evening services, and perform the concluding ritual called Havdalah, recite the required blessings, and begin to prepare for another week of work.
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Rosh Hashanah/Yom Kippur Rosh Hashanah is the Jewish New Year. It along with Yom Kippur is referred to as the Days of Awe. Rosh Hashanah is one of the holiest days of the year During daily services the shofar
[ram's horn] is sounded.
This holy day involves introspection for
the individual as he or she begins to lay out his or her agenda on how to become a better person in the New Year. After services, the family frequently gets together for a festive meal, which will include apples and honey, and a sweet challah [the braided bread] frequently made with raisins.
Before any of the food is eaten, one must recite the appropriate blessings. This symbolizes the desire to have a sweet and joyful year. Yom Kippur is a fast day. It begins before sundown of the evening before and continues until sunset of the next day. One remains in the synagogue reciting prayers and asking forgiveness for any transgressions he/she, and the community has done. After services, one will return to their home to break the fast with a light meal, frequently dairy foods.
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Module Eleven Passover Passover is a special time in the Jewish holiday calendar. It commemorates the Exodus from Egypt. The rabbis have interpreted certain rules on what foods are to be avoided during this holiday. Firstly, the house must be thoroughly cleaned and anything made from the major grains namely wheat, rye, oats, barley, and spelt] must be removed as these are considered to be chametz. Most Jews of European heritage [Ashkenazi] also avoid rice, corn, and legumes, [beans]. However, Jews of African or Asian heritage [Sephardic] tend not to avoid all these foods. The rule will be set by the leader of the house according to their customs. Different dishes are used. These ones have not been exposed to any chametz [any food that is not labeled or considered for Passover use]. If it has, some dishes and utensils can be koshered, while others cannot.
Bread is replaced by matzoh [unleavened bread].
In order for all food products to be considered kosher for this holiday, these food items must only be made with ingredients that are certified kosher for Passover Therefore, when one is purchasing foods for Passover the buyer must check the labels not only to determine that it is kosher but also that it is permitted for Passover use. Many plastic and other utensils must also be certified.
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At the Passover Seder, the table must be set according to the ritual instructions,
the Seder plate, the candles, the Kiddush cup, and a bowl of water for washing hands. In the appendix, you will find a sheet of instructions that describe what is to be on the Seder plate and the order of the Seder from initial prayers to the serving of food and the concluding prayers.
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33
Module Twelve Review Now that you have come to the end of the course, please complete the following questions and activity. 1.
Discuss the different ways of observing in the synagogue according to whether the synagogue is Orthodox, Conservative, or Reform.
2.
What is another name for the Bible [Old Testament] that the Jewish people observe?
3.
Name three important holidays in the Jewish religion, and describe the customs concerning each one. When do the holidays occur?
4.
Discuss the meaning of Passover and Rosh Hashanah. What does each signify? Why are they described as High Holy days? Do all Jewish people celebrate these holidays the same way? Provide examples of the different customs practised by householders.
5.
When is the Sabbath? What observances are specific to the Sabbath?
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Module Thirteen Activity 1.
Split into groups to create a meal plan for Jewish household from Monday to Sunday. Include all items for all meals that is, breakfast lunch and dinner Include dessert in your plan. Provide a rationale for the choices for each meal according to Jewish religious practices.
Meal Plan-- _________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ © Copyright 2013 by 2367226 Ontario Inc. c.o.b. as TradeSchoolExpert.com®. Any unauthorized use or reproduction in whole or in part is strictly prohibited. All Rights Reserved.
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Appendix Kosher Symbols
The following list of symbols is not complete. If a symbol is not included in this list, it does not mean that it is not certified or recommended. New organizations and certification bodies arise yearly from around the world. Consequently, it is difficult to keep up with all new organizations. If you come across a symbol that is not on this list, you are advised to consult the religious authorities in your area for a final decision. The following partial list is provided for your reference with the permission of The Chicago Rabbinical Council, 2701 W. Howard St., Chicago, IL 60645, [http://www.crcweb.org/]. It was updated in November 2012. The authors of this curriculum are deeply grateful to the Chicago Rabbinical Council, cRc, for its permission and express the utmost confidence in the reliability of the list to date.
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Directory of Kosher Certifying Agencies Updated November 2012 -- There are more than 1100 kosher certifying agencies around the world! For a complete list of Kashrus agencies (which includes both cRc recommended and nonrecommended agencies) visit Kashrus Magazine Online (or call 1-718-336-8544). Special thanks to Rabbi Yosef Wikler, editor of Kashrus Magazine.
As a public service, the Chicago Rabbinical Council is presenting a list of common acceptable kosher symbols and their agencies' contact information. The fact that a particular agency does not appear on this list does not imply that the cRc has determined it to be substandard. Note: There are three areas of kashrus that require extra diligence and research even when bearing a recommended kosher symbol. There three areas are: meat, certified for Passover hotels, and cruises.
Understanding the Reliability of Kosher Agencies Rabbi Sholem Fishbane Kashruth Administrator of the cRc Due to a growing world market and ever-changing technology, the food industry has become more complicated than ever, and the kosher food industry is no exception. At one time, a woman did all of her family’s food preparation in the kitchen...
UNITED STATES and CANADA California Igud Hakashrus of Los Rabbi Avraham Angeles Teichman (Kehillah Kosher) 323-935-8383
186 North Citrus Ave., Los Angeles, CA 90036
Vaad Hakashrus of Rabbi Levy Zirkind 2520 Warring St. Northern California 510-843-8223 Berkeley, CA 94704
Colorado
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Scroll K Vaad Hakashrus of Denver
Rabbi Moshe Heisler 1350 Vrain St. 303-595-9349
Denver, CO 80204
District of Columbia 11161 New Hampshire Vaad HaRabanim of Greater Washington
Rabbi Kalman Winter 301-593-0336
Ave. Suite #402 Silver Spring, MD 20904
Florida Rabbi Mordechai Kosher Miami Vaad
Fried Rabbi Manish
HaKashrus of
Spitz 786-390-6620
Miami-Dade
Florida K and
Rabbi Sholom B.
Florida Kashrus
Dubov 407-644-
Services
2500
PO Box 403225 Miami, FL 33140
708 Lake Howell Rd Maitland, FL 32751
Orthodox Rabbinical Board of Broward and Rabbi Pesach Weitz PO Box 640326 Palm Beach Counties
305-206-1524
Miami, FL 33164
Atlanta Kashrus
Rabbi Reuven Stein
1855 La Vista Rd. N.E.
Commission
404-634-4063
Atlanta, GA 30329
(ORB) Georgia
Illinois
Chicago Rabbinical Council (cRc)
Rabbi Sholem Fishbane
2701 W. Howard
www.crcweb.org
Chicago, IL 60645-1303
773-465-3900 Rabbi Yehoshua H. Eichenstein Rabbi Midwest Kosher
Chaim Tzvi
2857 W. Pratt
Goldzweig 773-
Chicago, IL 60645
761-4878 Indiana
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Rabbi Yisrael Indianapolis Orthodox 6510 Hoover Rd Gettinger Board of Kashrus Indianapolis, IN 46260 317-253-5253
Rabbi Abraham Indianapolis Beth Din
Grossbaum
1037 Golf Lane Indianapolis, IN 46260
317-251-5573 Iowa Iowa “Chai-K” Kosher Supervision
Rabbi Yossi Jacobson 515-277-1718
943 Cummins Pkwy Des Moines, IA 50312
Kansas
Vaad Hakashruth of
Rabbi Daniel Rockoff 9900 Antioch Rd.
Kansas City
913-341-2444x5
Louisville Vaad
Rabbi Avrohom Litvin PO Box 5362
Hakashrut
502-459-1770
Louisiana Kashrut
Rabbi Yossie Nemes 4141 W Esplanade Ave
Committee
504-957-4986
Metairie, LA 70002
Dr. Avram Pollack
122 Slade Ave. #300
410-484-4110
Baltimore, MD 21208
Dr. Avram Pollack 410-484-4110
122 Slade Ave. #300
Overland Park, KS 66212
Kentucky
Louisville, KY 40205
Louisiana
Maryland Star-K Kosher Certification (chalav Yisrael) Star-D Certification (non-chalav Yisrael)
Baltimore, MD 21208
Massachusetts
Rabbi Yerachmiel Diamond K
Lieberman 617-469-5000
100 Woodcliff Road Chester Hill, MA 02467
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New England Kashrus LeMehadrin
Rabbi Aaron Hamaoui 617-
75 Wallingford Brighton, MA 02135
789-4343 Michigan
Council of Orthodox
Rabbi Doniel
Rabbis of Greater
Neustadt 248-559-
Detroit
5005 x101
18877 West 10 Mile Rd, Suite 101 Southfield, MI
Minnesota United Mehadrin Kosher (UMK) Note: unless the meat states that it is glatt, it is certified not-glatt by the UMK. The cRc only
Rabbi Asher Zeilingold 651-690-2137
1001 Prior Ave. South St. Paul, MN 55116
accepts Glatt Kosher meats. Rabbi Baruch Meir Blue Ribbon Kosher
Clein 952-9253651
2641 Lynn Ave. So. Minneapolis, MN 55416
Missouri Vaad Hoeir of Saint
Rabbi Zvi Zuravin
4 Millstone Campus
Louis
314-569-2770
St. Louis, MO 63146
New Jersey Rabbi Shlomo Gissinger
732-364-8723
"CHES K" Kashrus Council of Lakewood N.J.
750 Forest Ave. Suite
Weisner 732-
#66 Lakewood, NJ
901-1888
08701
Senter 201-
Supervision
837-0500 Rabbi Yechezkel
Passaic-Clifton
Auerbach 973-
Kashrus Inc.
553-6940
Rabbinical Council of Bergen County
Lakewood, NJ 08701
Rabbi Avrohom
Rabbi Zecharia
Kof-K Kosher
170 Sunset Rd.
201 The Plaza Teaneck, NJ 07666
279 Brook Avenue Passaic, NJ 07055
Rabbi Binyomin Taub PO Box 1233 201-287-9292 Teaneck, NJ 07666
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New York-Bronx
Rabbi Zevulun Charlop 216-407-7398
100 E. Mosholu Parkway South Bronx, NY 10458
New York - Brooklyn
718-951-0952/3 Central Rabbinical Congress (Hisachdus HaRabanim)
5207 19th Ave. Brooklyn, NY 11204
Rabbi Yitzchak Glick 85 Division Ave. 718-384-6765
Rabbi Nussen Naftoli
1712 57th St.
Horowitz
718-234-9514
Kehilah Kashrus
Rabbi Zechariah
(Flatbush Community
Adler 718-951-
Kashrus Organization)
0481
The Organized Kashrus Laboratories (OK) Rabbi Yechiel Babad (Tartikover Rav)
Rabbi Don Yoel Levy 718-756-7500
718-851-0848
Rabbi Shlomo Stern ( Debraciner Rav)
718-853–9623
Rabbi Aaron Teitelbaum
718-851-1221
(Nirbater Rav) Rabbi Nuchem Efraim Teitelbaum (Volver
718-436-4685
Rav) Bais Din of Crown
Rabbi Dov Ber Levertov 718604-2500
Heights Vaad HaKashrus Rabbi Avraham Kleinman ( Margaretten Rav)
Brooklyn, NY 11211
Brooklyn, NY 11204
1294 E. 8th St. Brooklyn, NY 11230 391 Troy Ave. Brooklyn, NY 11213
1324 54th St. Brooklyn, NY 11219
1641 56th St. Brooklyn, NY 11204
1617 46th St., Brooklyn, NY 11204
5808 11th Ave. Brooklyn, NY 11225
388 Kingston Ave Brooklyn, NY 11225
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Vaad Hakashrus
Rabbi Yitzchok Zeide 1157 42nd. St.
Mishmeres
718-680-0642 Brooklyn, NY 11219
L'Mishmeres
Kehal Machzikei Hadas
718-854-3711
1435 51st St Brooklyn, NY 11219
of Belz
Vaad Hakashrus of Flatbush
Rabbi Meir Goldberg 1206 Avenue J 718-951-8585
Brooklyn NY, 11230
New York - Manhattan K’hal Adas Jeshurun (Breuer’s)
Rabbi Moshe Zvi Edelstein 212923-3582 Rabbi Menachem
Orthodox Jewish Congregations (OU)
Genack 212-5634000
85-93 Bennett Ave New York, NY 10033
11 Broadway New York, NY 10004
New York-Queens
Vaad HaRabonim Of Queens
Rabbi Chaim Schwartz 718520-9060
141-49 73rd Ave Flushing, NY 11367
New York-Long Island Vaad Harabanim of the Five Towns and Far Rockaway
Rabbi Yosef Eisen
597A Willow Ave.
516-569-4536
Cedarhurst, NY 11516
Rabbi Moshe Taub
3940 Harlem Rd.
716-634-3990
Amherst, NY 14226
New York-Upstate Vaad HaKashrus of Buffalo
Rabbi Mordechai
845-354-6632
Ungar
Vaad Hakashrus of Mechon L’Hoyroa
Rabbi Y. Tauber 845-425-9565 ext. 101
18 N. Roosevelt Ave. New Square, NY 10977
168 Maple Ave. Monsey, NY 10952
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Rabbi Avraham Zvi Glick
845-425-3178
34 Brewer Road Monsey, NY 10952
Rabbi Yitzchok Lebovitz
845-434-3060
P.O. Box 939 Woodridge, NY 12789
New Square Kashrus
Rabbi C.M. Wagshall
Council
845-354-5120 Rabbi Dr. Moshe
Vaad Hakashruth of
Bomzer 518-489-
the Capital District
1530
Rabbi Menachem Meir Weissmandel
845-352-1807
8 Truman Ave Suite #2 New Square, NY 10977
877 Madison Ave. Albany, NY 12208
1 Park Lane Monsey, NY 10952
Ohio
Cleveland Kosher
Rabbi Shimon
P.O. Box 181476
Gutman 440-
Cleveland Heights, OH
347-0264
44118
Cincinnati Kosher
Rabbi Avrohom
(Vaad Hoier of
Weinrib 513-
Cincinnati)
532-3800
Community Kashrus of
Rabbi Dov Brisman
7505 Brookhaven
Greater Philadelphia
215-871-5000
Philadelphia, PA 19151
2455A Section Road Cincinnati, OH 45237
Pennsylvania
Texas
The Houston Kashruth Association
Rabbi Yehoshua Wender 832477-2406
Texas-K Chicago
Rabbi Sholem
Rabbinical Council
Fishbane 773-
(cRc)
465-3900 Rabbi Sholey Klein 214-739-6535
Dallas Kosher
P.O. Box 35225 Houston, TX 77235
2701 W. Howard Chicago, IL 60645
7800 Northaven Rd. Dallas, TX 75230
Virginia
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Vaad Hakashrus of Tidewater
Rabbi Sholom Mostofsky
420 Spotswood Norfolk, VA 23517
757-627-7358
Wisconsin
Kosher Supervisors of Wisconsin
Rabbi Benzion Twerski 414573-9353
7020 N. Green Bay Ave Milwaukee 53209
CANADA Kashrus Council of Canada (COR)
Rabbi Sholom Adler
3200 Dufferin St Toronto,
416-635-9550
Ontario M6A 3B2
Montreal Vaad Hair
Rabbi Saul Emanuel
(MK)
514-739-6363
Rabbinical Council of
Rabbi Avraham Feigelstak 604731-1803
British Columbia
6825 Decarie Blvd. Montreal, Quebec H3W3E4
401-1037 W Broadway Vancouver, B.C. V6H 1E3
INTERNATIONAL Please note: It is very common for many overseas agencies to publish product (shopping) lists. The cRc only recommends mehadrin products actually certified by overseas agencies with their kosher symbol on the product.
ARGENTINA Rabbi Daniel Oppenheimer Achdus Yisroel
Moldes 2449 Buenos Aires 1428
5411-4783-2831 or 4784-6719 Ecuador 821 54114-961-9613
Rabbi
Yosef
Buenos Aires Capital 1214 Argentina
Feiglestock
AUSTRALIA
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The Kashrut Authority of Rabbi Moshe D. Australia and NZ The cRc only recommends Gutnick 612products actually certified by
P.O. Box 7206, 2/58 Chambers Ave Bondi Beach, NSW Australia
9365-2933
The Kashrut Authority of Australia and NZ with their kosher symbol on the product.
Kosher Australia
Rabbi Mordechai
81 Balaclava Road,
Gutnick 613-
Caulfield North 3161
8317-2500
Australia
BELGIUM Rabbi Eliyahu Machsike Hadass
Shternbuch 323-233-5567
Jacob Jacobstraat 22 Antwerp 2018
BRAZIL Alameda Lorena 1304, cj BDK do Brasil, Beit Din Rabbi Shmuel Havlin 1508, Cerqueira Cesar Kashrut
5511-3082-9295
Sauo Paolo-SP, 01424001
Communidade Ortodoxa Israelita Kehillas Hachareidim Departmento de
Rabbi A.M. Iliovits
Rua Haddock Lobo 1091,
5511-3082-1562
S. Paulo-SP, 01414-003
Kashrus CHINA
HKK Kosher
Rabbi D. Zadok
Certification Service
852-2540-8661
18 Floor, V. Heun Building 138 Queen's Road Central, Hong Kong
ENGLAND Mr. Yitzchok Feldman 44208802-6226
The Joint Kashrus Committee of England
140 Stamford Hill London N16 6QT
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The cRc only recommends
Court of The Chief Rabbi London Beth Din
Rabbi Jeremy Conway 44208-
305 Ballards Lane London N12 8GB
343-6247
products actually certified by the KLBD with their kosher symbol on the product.
Rabbi M.M.
Machzikei Hadas
Schneebalg
Manchester
44161-792-1313
17 Northumberland St. Salford M7 4RP
Gateshead Kashrus
Rabbi Elazer
37 Grasmere Street West
Authority
Lieberman
Gateshead-Tyne & Wear
44191-477-1598
NE8 1TS
FRANCE Rabbi Mordechai Rottenberg (Chief Orthodox Rav of Paris)
3314-887-4903
Rabbi Y.D. Adas Yereim of Paris
Frankfurter 3314-246-3647
Kehal Yeraim of Paris
10 Rue Pavee Paris 75004
35 Rue Miguel Hidalgo Paris 75019
Rabbi I Katz
13 Rue Pave
33-153-012644
Paris 75004
ISRAEL
Rabbi Avraham Rubin 9728-
Badatz Mehadrin
939-0816 Rabbi Yehoshua
Rabanut Hareishit
Rauchberger
Rechovot
9728-936-2665
Beis Din Tzedek of
Rabbi Zvi Geffner
Agudas Israel Moetzes Hakashrus
9722-538-4999
Beis Din Tzedek of the Rabbi Naftali Halberstam Eidah Hachareidis of 9722-624-6935 Jerusalem
10 Rechov Miriam Mizrachi 6th Floor, Room 18 Rechovot, Israel 76106
2 Goldberg St. Rechovot, 76106 2 Press St. POB 513 Jerusalem Binyanei Zupnick 26A Rechov Strauss POB 5006 Jerusalem
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Beis Din Tzedek of K’hal Machzikei Hadas Rabbi Mordechai - Maareches Hakashrus
Rabbi Moshe Landau
Rabbi Mordechai
Brisk 9722-501-
POB 41109
9888
Jerusalem 91410
9723-618-2647
9728-974-4410
Seckbach
Toras Chesed 7
Rechov Yechezkel 3 Bnei Brak Noda Biyauda St. 5/2 Modiin Illit
MEXICO Office: 52-333146-1880 Chabad of Guadalajara Rabbi Abraham Srugo
Cellular: 52-333870-7343 US Number: 718-
Domingo Sarmiento #3043 Guadalajara, Jal. 44630 Mexico
395-2566 Hoshgoche Charedis of Mexico "Koshermex" Rabbi Avrohom Resnicoff
52-55-1055-7150 52-55-1055-7151 Fax: 52-55-50960457
Juan Luiz Vives 210/PB Polanco Mexico D.F., Mexico
PHILIPPINES 53 Business Plaza Rabbi Haim Talmid
Far East Kashrut
Golderest Square Ayala Centre, Makati City Philippines
SOUTH AFRICA
The cRc only recommends Cape Town Beth Din products actually certified by
Rabbi D Maizels
191 Buitenkant St.
2721-461-6310
Cape Town 8005
The Cape Town Beth Din with their kosher symbol on the product. SWITZERLAND Beth Din Adas
Rabbi Chaim Moshe Freigulstrasse 37
Jeshurun
Levy
Zurich 8002
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41-44-241-8057 UKRAINE Jewish Community and Central Synagogue Kiev
Rabbi B. Bleich
29 Shekavizkaya Str.
38044-463-7087
Kiev 04071
VENEZUELA Union Israelita de Caracus
Rabbi Chaim Raitport 58212-552-8222 Avenida Marques del Toro #9 San Bernadina Caracas 1011
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Glossary ___________________________________________________________________________ Ashkenazim… Jewish people of European heritage. Benching… a Jewish form of grace or a blessing, said before a meal, and after the meal has been consumed. Blood Spot... means that the egg from the poultry has been fertilized. This egg is therefore not considered kosher and may not be consumed. Challah…Braided Jewish bread made without dairy products, usually with eggs. Chometz… refers to foods that are not considered kosher for Passover. Conservative… refers to those whose beliefs are traditional but may deviate in some ways from the original strict Jewish laws or obligations set out in the Torah and in its teachings. COR… an insignia used in the Province of Ontario that describes the certification of foods deemed to be kosher using strict guidelines. In Ontario COR has a number attached to the label on the food item and this shows the factory in which the food item was produced. Cultural Heritage… unique to the culture – example, food preparation. Enzyme… a coagulant used in the production of kosher cheese. Fasting… several Jewish holidays have strict rules requiring Jews to refrain from eating until sundown. Glatt Kosher… authorities require that an animal must be examined for any lesions or malformations in the organs, as this renders the animal neither kosher nor fit for human consumption. Glatt means “smooth,” and suggests that the product is of a higher standard. Halacha… the body of Rabbinic laws. Havdalah… at the end of the Sabbath, Jewish people perform the ritual blessings to conclude the Sabbath festivities and get ready for the week ahead. Jewish culture… this is comprised of customs, daily rituals, popular culture, history, arts and intellectual life. Kashrut… a term used interchangeably with “Kosher,” referring to Jewish dietary laws.
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Kiddush… refers to the ritual of drinking kosher wine, customarily from a designated cup, to celebrate the Sabbath, most Jewish holidays, and other festive events like a wedding and circumcision. Kippah… the skullcap worn at all times by religious men; and in the Synagogue or on other occasions by Jewish men who follow religious guidelines. Kosher... refers to Jewish dietary practices and the laws that govern how foods should be prepared, cooked, and served. The term also governs utensils, clothing, and other matters that revolve around culture and religiosity. Lesion… malformations in the organs of animals, especially cattle, which render the animal not kosher, or fit under kosher rules, for consumption. Matzoh… unleavened bread eaten at the Passover holiday to commemorate the Exodus from Egypt. Mezuzah… a parchment with Hebrew verses from the Torah contained in an ornamental case affixed to the right side of a doorpost. MK… the insignia used in Montreal, Quebec labeling the food item and the factory in which it was produced as meeting kosher standards. Orthodox… those Jewish people who are Torah observant. Pareve… refers to foods that are described as “neutral,” meaning that they are not designated as dairy or meat. Passover… one of the most important Jewish holidays, commemorates the Exodus of the Jewish people from Egypt over 3,000 years ago. Different kosher rules and laws apply to the consumption of foods and customs during this holiday. Reform… refers to those who although practicing Jewish customs and rituals, tend to be less strictly observant to the obligations set out in the Torah. Rosh Hashanah… this is the Jewish New Year and is referred to as the Days of Awe, along with Yom Kippur. Rosh Hashanah is one of the holiest days of the year. It is a time for reflection and introspection for the year ahead. Sabbath… refers to the day of rest where one does not work, but rests and contemplates the spiritual aspect of life and enrichment .This is one of the 10 Commandments.
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Seder… this refers to two Passover meals at the beginning of the Passover holiday, where the table must be set in accordance to the ritual instructions. A special Seder plate is used for this purpose only, and all items must be placed according to specific religious law. Certain kosher rules apply which differ from the kosher rules for rest of the year. Sephardim… Refers to those Jews who originated mostly from the Iberian Peninsula. It is a general term referring to the Spanish and Portuguese Jews who were expelled from that region. Many of these people settled in parts of Africa, Asia, and even Europe. Star of David… a Jewish symbol that is the modern double triangle. It is also found on the flag of Israel and in many Jewish homes. Synagogue… the Jewish house of worship. Tallit… a prayer shawl worn by men partaking in services in the Synagogue. Some men and youth wear a short tallit at all times. 13 Principles of Faith… composed by Rabbi Moshe ben Maimon or Maimonides. These are the minimal beliefs and requirements for Jews to follow. Torah… refers to the handwritten scroll of the five books of Moses. Treif… refers to food that is not kosher. Tzedakah… refers to the obligation of all Jews to give charity to those less fortunate. Yom Kippur… one of the most holy days of the year, it is the Day of Atonement, where one recites prayers and asks for forgiveness of any transgressions, and is a day of fasting. It begins before sundown of the evening before and continues until sunset of the following day. Along with Rosh Hashanah, they referred to as the Days of Awe.
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Other Reading Sources:
Kolatch, Alfred J., The Jewish Book of Why, Jonathan David Publishers, Inc., 1981. Kolatch, Alfred J., The Second Jewish Book of Why, Jonathan David Publishers, Inc., 1995 Greenberg, Blu, How to Run a Traditional Jewish Household, Simon & Schuster, 1985. Regenstein, J.M., Chaudry, M.M. and Regenstein, C.E. The Kosher and Halal Food Laws, in Comprehensive Reviews In Food Science and Food Safety Volume 2, Issue 3, November 2006. Regenstein JM, Regenstein CE. 2000. Kosher Foods and Food Processing, in Encyclopedia of Food Science, 1449–53. Strassfeld, Michael, Jewish Holidays [Paperback], Harper Collins, 1985. Rabbi Berel Wein, Living Jewish Values, Practices and Traditions, Sharr Press, 2002
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