The Vaad Harabonim of Queens strives for the highest attainable standard of kashrus in its certified establishments. We are proud of the reputation we have earned as an example for other community Vaadim to emulate. Our kashrus program is patterned after the standard of OU certified establishments.Whenever the Vaad receives an application for certification of a new establishment, a careful study of the proposed business as well as the reliability of its owners is undertaken (see VHQ Kashrus Application). Only after verifying the facts, touring the establishment, meeting with the owners and where applicable, the managers and chefs, the Vaad's Kashrus Administrator formulates a recommendation whether to accept the new establishment and under what terms. The recommendation is then brought before the Vaad's Kashrus Committee for discussion and modification before it is presented to the full Vaad for approval.
Some establishments will require a Mashgiach Temidi, others will not. All will be visited numerous times each week by one of our Supervising Mashgichim, a group of highly experienced kashrus professionals to ensure that the terms of our supervision are being upheld. These unannounced inspections take place on a random schedule ensuring that each establishment is visited at varying times during the day or night. The mashgiach will review food purchase receipts, inspect the pantry, refrigerators and freezers and ensure that Vaad protocol for issues such as Hafrashas Challah and proper sealing of outgoing orders are upheld.
To get a better idea of our standards, please view the excerpt from our certification contract which details the kashrus regulations governing "Yankel's Fresh Meats and Take Out Store", a fictional entity. Of course, the contractual clauses are modified to address the particular issues presented by each establishment. We strive to tailor our contracts to each individual situation.
It is a great benefit to the integrity of our hashgachos that the Vaad is a not-for-profit organization in the true sense. Member Rabbonim do not benefit from kashrus in any way. Members of our professional staff are paid fixed salaries for the services they render, irrespective of the number of establishments they visit. They have no financial or material interest of any kind in maintaining a particular hashgacha account. This system rules out the possibility of conflicting interests. Indeed our kashrus supervisors are exceptionally careful to avoid accepting any favors or discounts from the establishments they visit. When shopping, they insist upon waiting in line like all other customers and they insist upon paying full price.
Though we certainly must charge for our services so as to cover our own significant operating costs, we do our best to keep the hashgacha fees affordable. We are proud that we have always been self supporting. In our over 30 years of service to the community we have never appealed to the public for funds.
The Vaad will never be satisfied with good enough! Our mission is to protect the interests of the community. With this goal in mind we not only welcome but strongly encourage your questions, comments and suggestions (see Contact Us). Consumers play an important role in our system of Supervision! Despite our best efforts we cannot be in all places at all times. If you suspect a kashrus violation or spot a questionable product on a store shelf in one of our establishments, please contact us immediately. After business hours, or if we cannot be reached for any other reason, please contact your Rav. He is certain to have the cell phone and home numbers necessary to contact the supervising mashgichim to ensure that the problem is corrected quickly.
When setting up hashgacha in a restaurant, the Vaad must consider many issues, halachic and practical alike. Halachic issues include: Bdikas Beitzim, Bdikas Yerakos, Bishul Akum, Hafrashas Challah, Tvilas Kaylim, Hechsher Kaylim, Hilchos Shabbos Vyom Tov, Inyanei Choshen Mishpat, Liver Preparation, Saccana Taaruvos Bassar Vdagim, Shiluach B'yad Akum.
Practical issues include: training of mashgichim, product control and research, sensitizing the non-jewish kitchen workers to kashrus policies, understanding the rhythms and challenges of each type of business, sensitivity to the minhagim and concerns of Jews from various ethnic backgrounds.
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