While the act of shechitah itself is an exquisitely humane form of animal slaughter, the manner in which an animal is handled prior to reaching the shochet should also conform with the Torah’s sensitivity for tza’ar ba’alei chaim (the prohibition against causing unnecessary pain and harm to creatures). Our mission to certify meat products of the highest quality was recently enhanced when two prominent members of our meat team, Rabbi Zvi Holland and Rabbi Tzvi Shaul Goldberg, traveled to Iowa in order to take part in an accredited certification program through PAACO (Professional Animal Auditor Certification Organization). Instructors included world renowned experts in the field of animal welfare such as Dr. Temple Grandin, professor of animal science at Colorado State University and consultant to the livestock industry. She is considered a leading authority on animal welfare.


Often when consumers purchase meat from a butcher shop, or eat at a restaurant or catered event, they are unaware of the original hashgacha that certified the meat as kosher at its point of origin. They place their confidence in the retail establishment’s kosher certification to determine the acceptability of the received product.
Some shoppers have a preference for meat produced by specific companies, trusting that this producer always conforms to a single set of kosher standards. However, unbeknownst to the consumer the company may actually produce their products at different locations, supervised by various hashgochos that do not all share the same standards. In January 2016, Congress repealed country-of-origin labeling laws for packaged meat products, making it more difficult for consumers to track where their meat comes from.
STAR-K certified meat/poultry companies and retail establishments consistently satisfy the requirements set by HaRav Moshe Heinemann, shlit”a, regardless of the brand […]


By: Rabbi Shmuel Heinemann, Kashrus Administrator

All the knives of the shochtim must be checked to ensure that they are sharp and without even the slightest ‘pegima’. This must be done before and after the shechitah.
There must be a sink with running water near the place of shechitah for the shochtim to sharpen their knives.
Animals may not be prodded to the shechitah box with a plug-in electric prod.
The head restraint in the box which holds the animal during shechitah must be calibrated so that the animal’s head cannot move during shechitah, but not so tightly that it affects the animal’s breathing.
A system must be in place, to track any animal that becomes a nevaila.
Animals may not be stunned at any time after the shechitah.
No hot water may be used on the animals anywhere in the slaughter house.
No electric current may be applied to the animal at any point, including when used […]

large aged beef rib steak

It is written in our Torah, “Ubosor basodeh treifa lo socheilu” (Shmos 22:30), it is forbidden to eat treif meat.  While the expression “treif” (non-kosher) has become the universal connotation for food that is not kosher, in truth, the word treif specifically refers to an animal whose flesh was torn or ripped.  Technically speaking, if a kosher species of animal or fowl was attacked by a predator, the meat of the victim may be deemed treif.  However, the meat of an animal improperly kosher slaughtered is not treifah, it is called a neveila.  Technically, meat of a non-kosher animal species is the meat of a temeiah.  Yet, the term “treif” has found its way through the portals of the slaughterhouse, as well as the aisles of the non-kosher meat section of the supermarkets.  No matter what the name, all of these categories of meat are forbidden to be eaten.
The […]


Keeping kosher does not preclude being a locavore,[1] but it definitely presents substantial challenges, particularly for carnivores. Barely a handful of communities in the world today still host facilities where kosher meat is processed from slaughter to salting, and sold from steak to salami, all within close proximity to a kosher consumer base. Like most items in the modern marketplace, it’s much more common to find beef and poultry products traveling vast distances from slaughterhouse to processor, and from distributor to retailer, before reaching the dinner table.

The Old Way
This very untraditional configuration has uprooted the once prominent communal fixtures of shochet and bodek (one who checks for abnormalities that render meat treifah). It’s also a complete departure from an extreme version of locavorism that was practiced in many pre-war European kehilos, which legislated bans on ‘sh’chutay chutz’, not allowing meat slaughtered in a different city to be sold in […]

Listed below are some products that do not require kosher certification if they do not have additives, and, if food items are not a product of Israel (if from Israel, needs reliable certification). Check back from time-to-time, since there may be changes.

Note:This list is not for Passover use

Aluminum Foil

Applesauce plain only, even with high fructose corn syrup and vitamins

Baking powder

Baking soda

domestic unflavored



Carob Powder

Cocoa Powder
plain (not cocoa mix)



Graeter’s first Cleveland location will offer ice cream, sundaes, milkshakes and old-fashioned sodas, all with a star-D kosher rating.

Graeter’s, which opened in Cincinnati in 1870, plans to open an ice cream parlor in Crocker Park in Westlake next summer.

“Our first Cleveland scoop shop will allow us to share our love for authentic ice cream with the community while staying true to our vision of quality and integrity,” Richard Graeter, fourth-generation owner of Graeter’s Ice Cream, said in a news release.

The 2,000-square-foot store will look like an old-fashioned ice cream parlor, accommodating up to 50, according to the release.

“It’s still in the relatively early stages,” Chip Graeter, chief of retail operations for Graeter’, said about the Westlake location. “We’re still setting up all the details with the lease and making sure all of our T’s are crossed and our I’s are dotted.”

Among […]

Choisir le bon organisme
Pour commencer…
Termes de négociation

Choisir le bon organisme

Comment trouver la certification Kasher la plus adaptée aux besoins spécifiques de votre entreprise ?

Si les besoins de votre société dans le domaine du Kasher ne peuvent être satisfaits par une équipe rabbinique locale, trouver et comparer les points forts des différentes certifications pourra vite devenir pour le moins déconcertant. Les organismes de certification Kasher ne sont pas tous les mêmes !

Il est très important d’entreprendre cette sélection comme vous choisiriez un avocat, un consultant financier, ou un cadre. Vous devrez faire votre part du travail ! En posant les bonnes questions et en explorant toutes les options disponibles sur le marché du Kasher, vous éviterez à votre entreprise une expérience désagréable et coûteuse.

Pour commencer…

Avant de commencer à vous informer et à peser le pour et contre des différentes agences de certification (cela est également valable si vous avez déjà […]

Depuis 25 ans, la demande de produits Kasher est en très forte augmentation. Plus spécifiquement, le marché du Kasher croît à raison de 15% par an depuis plusieurs années.

Le consommateur Kasher
Le marché de clientèle juive
La communauté musulmane
Autres confessions religieuses
Intolérants au lactose
Garantie de qualité

Le consommateur Kasher
Des millions de gens à travers le monde sélectionnent leurs achats alimentaires en recherchant le symbole Kasher pour être certains que leurs exigences sont respectées. D’après des études de marché récentes, l’attrait des aliments Kasher ne se limite pas à un groupe ethnique donné. Les consommateurs d’aliments Kasher peuvent être Juifs, Musulmans, membres d’autres confessions religieuses, végétariens, intolérants au lactose, ou simplement des gens qui comprennent que “Kasher, c’est mieux”.

Le marché de clientèle juive
Les consommateurs juifs forment environ 45% du marché Kasher. Selon l’entreprise Integrated Marketing Communications, il y aurait 2,5 millions de Juifs consommateurs de produits Kasher.

La communauté musulmane
Des millions de Musulmans à travers […]





このプロセスでは、弁護士・財務顧問・事業の要となる社員などを選ぶ際に用いるのと同じようなやり方で取り組むことが非常に大切です。つまり、手をぬかないということです! 適切な質問をし、コーシャ市場に存在するすべてのオプションを検討することで、のちのち不愉快な思いをしたり、余計な費用がかかったりといった事態を避けることができるかもしれません。

































セブンスデー・アドベンチスト教会をはじめ、キリスト教の教派の中には、ユダヤ教と同じような食事規定を守っているところがあります。例えば、セブンスデー・アドベンチスト教会では、豚肉が許されていません。食品につけられたコーシャマークは、これらの人々の食事に対 する懸念が解消されたこと、その食品が許されていることを保証します。

何百万人もの人々が、乳糖不耐症を患っています。また、乳製品に対してアレルギーがある人たちは、乳を使った原材料をほんの少量摂取しただけで、死の危険にさらされる可能性があります。コーシャ規定では、肉と乳を完全に分けることが要求されます。ですから、乳製品(dairy product)を含む食品は、コーシャマークと共にDの文字が表記されていなければなりません。Dの文字がない場合、またはパラベ(Pareve:ヘブライ語で「中立の」を意味する)の指定がある場合は、その食品が乳製品を含まないことを保証しています。乳糖不耐症や乳アレルギーを持つ消費者がコーシャマークを探すのは、その食品が乳を使った原材料とどんな接触も持たなかったことを保証しているからです。





On December 24, STAR-K Kosher Certification held its annual Winter Mashgichim Review Seminar at its Baltimore offices.  STAR-K Kashrus Administrators Rabbis Mayer Kurcfeld and Sholom Tendler conducted the day-long sessions with the goal of bringing together food service mashgichim to inform, review, and reinforce STAR-K food service policies and procedures. Attendees came from New York, New Jersey, Pennsylvania, D.C., and the Baltimore area.

“Everybody at the STAR-K knows that the mashgichim out in the field are the eyes and ears of our organization and even though STAR-K is a large kashrus organization and gives hashgachos all over the world, food service—which is a relatively small part of STAR-K’s activities—is probably the most important thing that we do,” noted STAR-K president Avrom Pollak, in his opening welcome statement. “The most important part of the program has always been the give and take sessions between the mashgichim themselves, and the rabbonim in […]

Rabbi Jonathan Powers, the Mashgiach at Muhlenberg College, left, reviews the Kosher luncheon menu with Sous Chef Deborah Noel, right, in the dining Monday, Dec. 7, 2015 in Allentown, Pa. (Bradley C Bower/Philadelphia, PA. )

At Muhlenberg College’s dining hall, Jonathan Powers turns on the ovens, makes sure the eggs contain no blood spots, and inspects the broccoli and cauliflower for forbidden pests.

They are some of his duties as the Allentown college’s mashgiach, a Jew who supervises a food establishment to make sure the dietary laws of his faith are followed.

“We’re here to make sure everything is kosher,” explains Powers, 41, “and that all the food that comes in is kosher.”

The college hired him five years ago when it opened two kosher food stations in its new dining hall in an effort to better serve Jewish students.

For Powers, the work is a family tradition; his mother, Louise, 66, is a kosher supervisor at Dickinson College in Carlisle, Pa., and his father, Mark, 66, holds the job at Franklin and Marshall College in Lancaster.

Nearly a third of Muhlenberg’s 2,200 students are Jewish, among the highest percentages […]

Nel corso degli ultimi venticinque anni, la domanda di prodotti dotati di una certifcazione Kosher è aumentata drammaticamente. Più precisamente il mercato Kosher è cresciuto ad un tasso annuo del 15% negli ultimi anni.

I Consumatori Kosher
Il Mercato Ebraico
La Comunità Islamica
Altre Confessioni Religiose
Intolleranti al Lattosio
Garanzia di Qualità

I Consumatori Kosher
Milioni di persone in tutto il mondo limitano il proprio consumo di cibo e rivolgono il loro sguardo al simbolo Kosher per assicurarsi che le loro preferenze vengano soddisfatte. Secondo alcune ricerche di mercato, lattrazione nei confronti del cibo Kosher va ben oltre linteresse di uno specifico gruppo etnico. I consumatori di cibo Kosher comprendono ebrei, musulmani, membri di altre confessioni religiose, vegetariani, persone con intolleranza al lattosio e tutti coloro che comprendono che “Kosher è meglio”.

Il Mercato Ebraico
consumatori ebraici costituiscono quasi il45% del mercato Kosher. La Comunicazione Integrata diImpresa rivela che circa 2,5 milioni di ebrei consumano prodotti alimentari Kosher.

La Comunità […]

Scegliere la Giusta Agenzia
Termini di Contrattazione

Scegliere la Giusta Agenzia

Come trovare la certificazione Kosher più adatta alle specifiche necessità della tua azienda?

A meno che non si disponga di unattività commerciale le cui esigenze Kosher possano essere soddisfatte da un consiglio rabbinico locale, si avrà lingrato compito di dover confrontare pregi e difetti delle differenti certificazioni offerte, scoprendo che non tutte le organizzazioni che rilasciano certificazioni Kosher sono uguali!

Lapproccio a questo tipo di processo dovrebbe risutare molto simile a quello che si utilizzerebbe per scegliere un avvocato, un consulente finanziario o un importante dipendente. È quindi fondamentale informarsi a 365 gradi. Fare le domande giuste ed esplorare tutte le opzioni disponibili nel mercato Kosher, può risparmiare alla tua azienda un’esperienza spiacevole e costosa in termini economici.


Prima di avviare il processo di studio e comparazione degli aspetti positivi e negativi che contraddistinguono le diverse agenzie di certificazione (lo stesso discorso vale per […]

Die Wahl der richtigen Agentur
Zu Beginn…

Die Wahl der richtigen Agentur

Wie findet man die angemessene Koscherzertifizierung, um die speziellen Anforderungen Ihrer Firma zu erfüllen?

Sofern Sie kein Unternehmen haben, dessen koscher Bedürfnisse durch ein lokales Rabbinat erfüllt werden können, sind Sie am Anfang einer verwirrenden Reise, beim Versuch die Vorzüge der verschiedenen Zertifizierungen zu vergleichen. Nicht alle Organisationen der Koscherzertifizierung sind identisch!

Es ist sehr wichtig diesen Prozess ähnlich wie die Suche nach einem Anwalt, Finanzberater oder wichtigen Angestellten anzugehen. Kurz gesagt, machen Sie Ihren Job! Das Stellen der richtigen Fragen, und die Erforschung aller möglichen Optionen auf dem Koschermarkt, können Ihrem Unternehmen unangenehme und teure Erfahrungen ersparen.

Zu Beginn…

Bevor Sie anfangen die verschiedenen Zertifizierungsagenturen zu interviewen, und deren Vor- und Nachteile gegeneinander abwägen (Gleiches gilt auch, wenn Sie bereits über eine Zertifizierung verfügen, und einen Wechsel in Betracht ziehen), müssen Sie wissen, dass eine vertrauensvolle Organisation Produkte nicht aufgrund des Ihnen […]

In den letzten fünfundzwanzig Jahren ist der Bedarf an koscher zertifizierten Produkten drastisch angestiegen. Genauer gesagt, der koschere Markt hat sich mit einer jährlichen Rate von 15% in den letzten Jahren vergrößert.

Der koschere Konsument
Der jüdische Markt
Die islamische Gemeinschaft
Andere religiöse Gruppierungen

Der koschere Konsument
Millionen Menschen auf der Welt schränken Ihren Lebensmittelverzehr ein, und suchen nach dem Koscherzeichen, um sicherzugehen, dass Ihre Präferenzen erfüllt werden. Laut Marktforschungsstudien, überschreitet die Attraktivität von koscheren Lebensmitteln die Interessen von einer spezifischen ethnischen Gruppe. Konsumenten von koscheren Lebensmitteln sind Juden, Muslime, Angehörige anderer religiösen Gruppierungen, Vegetarier, Menschen mit Laktoseintoleranz und solche, die verstehen, dass “Koscher besser ist”.

Der jüdische Markt
Jüdische Konsumenten machen fast 45% des koscheren Marktes aus. Die firmeneigene Marketingkommunikation zeigt, dass etwa 2,5 Millionen Juden koschere Lebensmittel konsumieren.

Die islamische Gemeinschaft
Millionen von Muslimen auf der Welt folgen einer Ernährung, ähnlich den Koschergesetzen. Koscher zertifizierte Lebensmittel ziehen Muslime an, da diese die Halal-Vorschriften erfüllen. […]

GreenGrown, the vegetable-source glucosamine ingredient from ENI (Ethical Naturals Inc.), has certified non-GMO by Eurofins Scientific and certified kosher by Star-K.


Congratulations to the following 3 companies for winning the Kosherfest new product competition!

Shay’s Chocolate– Dairy Caramel Popcorn (Sweet Snacks Category)
Ceres (Stanmar International)- Fruit Juice (Beverages- Non-Alcoholic)
Froozer/Cool Frootz, LLC (Frozen Desserts)

by Rabbi Dovid Stein, Star-K Representative in Israel


The mitzvah of shmitta poses many challenges for those who live in Eretz Yisrael. The main challenge, of course, is for the farmers. However, the consumer has his challenges, as well. It is always preferable to purchase produce from stores that have reliable kosher certification to ensure that there are no halachic problems. If there is no such store available, one must be certain not to transgress the laws of shmitta in the purchase, consumption, or interaction with shmitta produce. These are the different categories of halachos that one has to take into consideration:

1. Sfichin

2. Kedushas shevi’is

3. Schora (doing business) with shevi’is produce

4. Dmei shevi’is (shevi’is money)


The laws of sfichin refer to a rabbinic prohibition of eating produce that started to grow during the shmitta year, [1] i.e., the plant started to grow from Rosh Hashanah תשע״ה until תשע״ו. […]

by Rabbi Sholom Tendler, Kashrus Administrator

As many consumers are aware, there has been a shortage of Kosher-certified iceberg lettuce on the market over the last few months. Many people have been wondering why this shortage suddenly happened this year and when it will end. While it is true that iceberg lettuce is generally easier to clean and check than romaine, it still poses some of its own unique challenges. To clarify this issue, it is important to understand some background about how iceberg lettuce is grown, harvested and processed.


Iceberg lettuce initially grows open, just like romaine, during the first few weeks of its development, before cupping over and closing up. Once it cups, all of the newer leaves grow inside the closed head. If the time period when it was open was subjected to high levels of insect pressure, insects could crawl inside the open head and […]

It has been called nature’s candy and is a sweet source of nutrition whose popularity is on the rise.  Commensurate with its growing popularity is its demand.  In today’s global economy, the dried fruit trade literally spans the entire globe – apples from China, prunes from Bulgaria, figs from the Middle East, dates from Tunisia, raisins from South America, and of course apples, peaches, plums, raisins, figs, and dates from the good old U.S.A.  Naturally, this growth presents a whole new set of challenges to kashrus agencies.  How do they send a mashgiach to supervise date productions in Pakistan, raisin productions in Iran, or plum productions in Bulgaria?  Let’s learn about this popular healthy snack alternative.


The Process

Fruit is dried through a process known as dehydrating, which removes enough moisture from the fruit to retard the growth of bacteria and mold while retaining the great taste and nutrients of the fruit.  […]


Stainless steel, plastic or porcelain dishwashers which have plastic pumps, parts and rubber hoses cannot be kashered for Pesach or the rest of the year.
Please see the list below of the Star-K Certified KitchenAid Dishwashers here.

KitchenAid Drawer Dishwashers



The above models may be used in the following manner:

Since the two units/drawers are completely separate entities, one may be designated and used for meat and the other for dairy.
However, if one drawer is used for meat and the other for dairy, the two drawers should not be run at the same time.
This certification does not extend […]


Porcelain Enamel, Corian, Plastic/Formica, Silestone
CANNOT be kashered (for Pesach). Clean and cover for cold food. Cardboard or thick pad for hot food and utensils.

Granite, Marble, or Stainless Steel
Can be kashered by doing eruy roschim (purging through a hot water pour). Make sure that the material is a PURE granite, limestone, etc. Sometimes they are really “composites” which have plastic in them and therefore CANNOT be kashered.


June 6, 2008
On Friday, 3 Sivan, 5768, Rav Heinemann, Shlita discussed the recent Kol Koreh regarding raising or lowering temperatures on Yom Tov on ovens equipped with the Sabbath Mode feature.
To hear Rav Heinemann click below.

For those who wish to refrain from placing their ovens in Sabbath Mode and still use their oven on Yom Tov, please be aware of the possible serious “Michshol” on many models. Opening the oven door will immediately shut off the heating elements, an act clearly forbidden on Yom Tov. Thus, even if you don’t raise or lower the temperature, it is still important to keep the oven in Sabbath Mode.
To view the Teshuva (Responsa) regarding Sabbath Mode ovens by HaGaon HaRav Moshe Heinemann Shlita, Rabbinic Administrator of the Star-K click here.

For important information regarding Kashering Cooktops, Countertops and Dishwashers click here.


Electric – Kashering a Glass, Corning, Halogen, or Ceran electric smoothtop range for Pesach use is a bit complex. To kasher the burner area, turn on the elements until they glow. The burner area is now considered kosher for Pesach. However, the remaining area that does not get hot is not kashered. The manufacturers do not suggest covering this area as one would a porcelain top, as it may cause the glass to break. Real kosherization can be accomplished by holding a blow torch over the glass until it is hot enough to singe a piece of newspaper on contact with the glass. However, this too may cause the glass to shatter and is not recommended. As the area between the burners cannot practically be kashered, it would be wise to have a trivet on the open glass area to move pots onto. In addition, it would be wise to […]


The rapidly rising parallel global demand for both kosher and organic certifications has created a flourishing specialty food category, kosher organic, for products that meet both the strict requirements of Jewish dietary laws and the USDA National Organic Program specifications. To satisfy the growing numbers of companies worldwide that opt for both of these certifications, QAI and STAR-K Kosher Certification, based in Baltimore, Maryland, introduced a joint kosher and organic auditing program in January 2009. It provides two certifications with a single audit. This streamlined auditing process reduces overall certification costs, saves time and provides excellent service.

What is required of a plant that wants to become and stay kosher compliant? Specific regulations often depend on the nature of the plant. For example, if Plant A produces both kosher and non-kosher in the same facility and Plant B is entirely kosher, Plant A will have additional regulations regarding the use of […]