Kashrut Policy

Kashrut Policy

Temple Israel is committed to the mitzvah of kashrut. We recognize that within our community there is a diversity of interpretations and observance of kashrut.  In light of this diversity, there is a need to establish a clear set of standards, in order to ensure consistency. Kashrut at Temple Israel depends on the cooperation and trust of all members of our community. 

GENERAL GUIDELINES

  1. Kashrut for is to be overseen by the Ritual Committee, with final authority vested in the Rabbi.
  2. All caterers using facilities must be approved by the Rabbi.  
  3. Items and materials necessary for many functions (i.e. food deliveries, musical instruments, florists, balloons, photographers, etc.) may not be brought in or taken out of the building on Shabbat or Yom Tov.

KITCHEN USE

  1. Any use of the kitchen for preparation and or serving must be under the supervision of the Rabbi, an authorized mashgiach, or a person authorized by the Kitchen Committee. 
  2. Kitchen operations must conform to the practices outlined below. Kitchen operations may be suspended in the in the event of a violation.
  3. All food ingredients shall either:
  4. Bear an approved Kashrut symbol (see approved list of kosher symbols).
  5. Be listed on the list of items considered Kosher by Nature.
  6. Be  purchased from a vendor approved by the Rabbi.
  7. When baking pliable dough greater than 2.5 lbs. “Hafrashat Challah” must take place as follows.
    1. Separate about 1 oz. of dough (a kezayis) – not more so as not to cause waste.
    2. Recite the blessing
    3. Burn the dough completely either on top of the stove or in an oven.challah-blessing
  8. All meat products must be from an approved vendor
  9. Meat products must be labeled “soaked & salted”.
  10. All liver products must be kosher broiled by vendor.
  11. A total segregation is to be maintained between meat and dairy.
    1. Meat and dairy foods are not to be served on the premises at the same time.
    2. Dairy and meat utensils shall be kept absolutely separate.
    3. Meat and dairy utensils may not be in simultaneous use.
    4. Meat, dairy and parve utensils shall be clearly marked.
    5. Meat counters must be covered during dairy use.
    6. Dairy counters must be covered during meat use.
    7. Kitchen scheduling must be arranged so that dairy and meat meals will not be prepared at the same time. 
    8. The following procedure must be followed before and after the oven is used for meat.
      1. The oven must be free of any edible spillage.
      2. The oven must be run at a temperature greater than 375 degrees for more than 30 minutes.
  12. Glass dishes may be used for either dairy or meat provided they are clean .
  13. Dairy and meat utensils shall be kept absolutely separate.
  14. Meat and dairy utensils may not be in simultaneous use .
  15. Meat, dairy and parve utensils shall be clearly marked.
  16. Kitchen scheduling must be arranged so that the kitchen is in either a meat or dairy mode exclusively. 
  17. The keys to the meat and dairy areas and refrigeration will be maintained by the rabbi.
  18. No cooking may take place on Shabbat.
  19. No cooking or toasting may take place on Shabbat.
    1. On Shabbat, Coffee or Tea may only be brewed by custodial staff or authorized catering staff.
    2. Fully cooked food may be warmed on Shabbat, provided the stove or oven is turned on and or adjusted by the custodial staff or authorized catering staff.

FOOD FOR PERSONAL USE

  1. Food for personal use must be dairy, pareve vegetarian only.
  2. Food for personal use may not be brought into the Temple kitchen, nor may any utensil from the kitchen be used with it.
  3. A plentiful inventory of disposable cutlery, plated, bowls, cups, etc. must be maintained outside of the kitchen in a place easily accessible to the public.
  4. Food for personal use can not be consumed as part of a Temple function involving food service.
  5. Food for personal use cannot be shared as part of a function at the Temple. As such potluck events are precluded.
  6. Concerns regarding food allergies and special dietary needs should be addressed by the Rabbi on a case by case basis.

 

SERVING FOOD

  1. Candies used for Bar/Bat Mitzvah and Aufruf services, must be individually wrapped with a readily identifiable and approved Kashrut symbol (see approved list of kosher symbols).
  2. Food products sold under the auspices of the Congregation must be Kosher.  Packaged products must bear an approved Kashrut certification (see approved list of kosher symbols).
  3. No food prepared in a private home may be served.
  4. All alcohol must be Kosher (see approved alcohol beverage list). All bottles must be brought in prior to the event, new and unopened.