The Concerned Kosher Consumer
Not all Kashrus organizations follow the same standards! We have often been asked, " As a consumer, what should I be concerned by? What should I ask the mashgiach when visiting an establishment with an unfamiliar hashgacha?
1) Is the owner a Shomer Torah Umitzvos?
2) Speak with the mashgiach. Does he seem to be learned? On the ball? Does he personally check-in all incoming product deliveries?
3) Who has keys to the kitchen? To the refrigerators and freezers?
4) Please describe the methods used to prepare infestation prone vegetables
5) From which baked goods does he separate Challah?
6) How does he ensure against Bishul Akum?
7) Does he toivel all new utensils?
Concerns at a Shabbos Kiddush
1) Only dry, fully cooked foods such as kugels may be warmed on shabbos.
2) Hot water must be prepared before Shabbos and kept warm in an electric urn or on the blech. Only instant tea and coffee may be used. Some permit the use of tea bags in a Kli Shlishi. It is certainly unacceptable to have a non-Jew heat water or percolate coffee on Shabbos.
3) A non-Jew is not allowed to adjust ovens/warmers and perform other acts of Chilul Shabbos (Amira Liakum).
4) The chulent or soup may not be stirred while on the blech. The chulent may not be removed frrom the warmer then replaced.
Concerns at a Kosher Affair Catered in a Hotel
1) Have enough mashgichim been assigned to adequately monitor the cooking area, silverware and utensil areas, transfer stations and ballrooms?
2) Who has checked that the waiters are not using their own tongs and serving utensils? The chefs their own knives?
3) Has a mashgiach checked the bar?
Many other issues arise in restaurants and at kosher catered affairs. It is crucial that the mashgiach be answerable to a knowledgable and responsible Rav Hamachshir or organization.
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