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    • Insights from the Institute – Fall 2016

    By: Rabbi Mordechai Frankel

    Q: Do potato chips need to be bishul Yisroel (cooked by a Jew)?

    A: The Shulchan Aruch states that there is a rabbinic obligation that food be cooked through bishul Yisroel if both of the following conditions are met: (i) The food is generally not eaten raw, and (ii) The cooked food is something that would be served at a shulchan melochim – a king’s table.1 Since we are no longer ruled by royalty, we cannot observe what is served at a king’s table. The modern-day equivalent to a king’s meal is an elegant meal, such as that served at a wedding.2  This second condition is met whether the food is served at a shulchan melochim as part of the main course or as the dessert. In either case, if the food is generally not eaten raw it needs to be bishul Yisroel.3

    The Aruch Hashulchan proposes that potatoes are peasant food and are not […]

    Terumos and Ma’asros

    By: Rabbi Moshe Heinemann

    INTRODUCTION
    Eretz Yisroel has the unique privilege of being the recipient of the Ribono Shel Olam’s brochos throughout the year. Its agricultural industry continues to grow and flourish. Some consumer products imported from Eretz Yisroel, such as Jaffa oranges and grapefruits, are very well known to the American marketplace while other products including clementines, carrots, red peppers, jams, jellies, tomatoes, olives, and pickled products are not as familiar. Finally, there are a host of industrial products like orange oil, lemon oil and parsley that provide a steady supply of raw materials.

    Besides all the general consumer kashrus concerns regarding ingredients, processing and certification, there are additional kashrus requirements that apply to foods grown and produced in Eretz Yisroel. For instance, one must be sure that terumos and ma’asros have been properly separated before consumption. Furthermore, one needs to ensure that the fruits do not come from trees that violate the conditions […]

    Candy Take a Shellacking

    By: Rabbi Tzvi Rosen

    Someone gives you a choice between two items, seemingly identical. Their only difference is that one is dark and dull, the other is bright and shiny. Which one would you choose? A tarnished penny or a gleaming one? The odds favor the latter. Food stylists and advertisers know this well. Look at any magazine spread and see how the careful lighting adds to the appeal of ordinary foods. There is probably no food item that better epitomizes the concept of a ‘shiny’ food than candy. Think glossy lollipops, satiny Mike and Ikes, gleaming M&M’s . . .

    Candy manufacturers value eye appeal and they do get their candy to shine. How do they do it? What do they use to achieve their goal? In the industrial world, it is called shellac and in the candy
    community it is known as confectioner’s glaze. What is confectioner’s glaze? Where does it
    originate? How is […]

    Proper Schach Storage

    By: Admin

    Stored improperly, schach can become a target and breeding ground for insects. These insects could then drop onto the table and into your food.

    When schach is wrapped in plastic or any similar non-breathing material, ambient temperature changes may lead to development of condensate inside the wrapper. This can create a moist environment ideal for breeding insects.

    People tend to keep schach mats in their original bags and then store it in areas that are not climate-controlled (e.g., basement storage rooms, garages, sheds). These types of conditions often lead to infestation.

    While we do not have statistics to show how often schach is infested, it would seem prudent to prevent schach infestation by not storing it in plastic. If you must wrap it, use paper, or leave the plastic open so it can vent. Under dry conditions – whether temperatures are cool or hot – insects won’t thrive.

    If you are concerned your schach […]

    Greek Table Olives: Yaft Elokim L’Yefes Vishkon B’SHULCHONEI Shem

    By: Rabbi Tzvi Rosen

    If one had to choose a single word to describe an olive, it would be ‘versatile’. Olive oil was used daily to light the Menorah in the Bais Hamikdosh. Our first introduction to olive oil was the Shemen Hamishcha, an infused olive oil with a unique blend of spices used to anoint melachim, kohanim and klei haMikdash. Moreover, the yonah (dove) brought back an olive branch to Noach in the ark, and our baseline halachic measurement for eating something significant is a “k’zayis”, the size of an olive.1 The Gemara in Brochos tells us that if one sees an olive in a dream, it is a sign of peace; if one sees an olive branch, it is a sign of Torah scholarship.
    There is an opinion in the Midrash that the fruit of the Eitz Hadaas, Tree of Knowledge, was from an olive tree. Additionally, Asher (one of Yaakov Avinu’s […]

    Ten Myths about STAR-K Sabbath Mode Ovens

    By: Rabbi Mordechai Frankel

    Myth #1: Every oven that has a Sabbath mode is certified by STAR-K.
    Fact: An oven that has a Sabbath mode may or may not be certified by STAR-K. In fact, the same company may manufacture some ovens which have a STAR-K certified Sabbath mode and other ovens with a Sabbath mode which do not have any certification at all. One can verify an oven is STAR-K certified by consulting the oven’s manual, calling us (410-484-4110), or looking at the list on STAR-K’s website (www.star-k.org/appliances).
    Reason: STAR-K does not own the copyright to the term “Sabbath mode” and cannot prevent a company from using those words.

    Myth #2: A person who does not intend to raise or lower the oven temperature may use any oven on Shabbos and Yom Tov, and there is no reason to use an oven which has a STAR-K Sabbath mode.
    Fact: When using an oven on […]

    Travel Kosher Part II

    Rabbi Zvi Goldberg and Rabbi Dovid Heber, STAR-K Kashrus Administrators discuss the following topics:

      • Early flight out – When should I daven?
      • Stuck on the turnpike & Shabbos is approaching. Help!
      • How close to Shabbos can I fly?
      • Common Tefilas Haderech issues

    Travel Kosher Part I

    Rabbi Zvi Goldberg and Rabbi Boruch Beyer, STAR-K Kashrus Administrators on the following topics:

    • Discussion on the Kosher and Halachic Issues of Travel
    • Hotels
    • Air Travel
    • Practical Travel Tips

    Checking Equipment Prices

    By: Admin

    PRICES:

    Checking Loupe – $7.50 + $5.00 S&H

    Thrip Cloth – $7.00 each + $1.20 S&H (We can include up to 5 thrip cloths in one envelope for $1.20 S&H)

    Chart (laminated and in full color) for checking insects – $2.00, plus $2.00 S&H

    Lightbox – $45.00 and $15.00 S&H

    THREE PAYMENT OPTIONS:
    1. Check
    Send us a check and we will send it to you.

    ATT:Janine Chapman
    STAR-K Kosher Certifiication Inc
    122 Slade Avenue Suite #300
    Baltimore, MD 21208

    2. Credit Card
    If your order is more than $10.00, you can pay with a credit card.
    https://secure.cardknox.com/star-k

    3. PayPal
    STAR-K now accepts your credit card payment through PayPal
    STAR-K’s PayPal payment address is paypal@star-k.org
    Please select PERSONAL PAYMENT tab and PAYMENT OWED option.

    PLEASE NOTE: Once Payment is received,items will be sent out.

    Kashering Liver

    Published Spring 2016

    Before one is permitted to indulge in kosher Jewish delicacies such as chopped liver, liver steaks and onions, or sauteed chicken livers, raw liver must undergo various processes before the liver is deemed fit for kosher use. First, as with all kosher meat, the liver must come from a kosher species of animal or fowl that has been schechted, slaughtered, in the proper manner prescribed by the Torah. If it is an animal liver, all the fat must be meticulously removed. Furthermore, the Torah forbids eating the blood of an animal or bird. Therefore, it is necessary to extract the blood from the kosher slaughtered meat or liver.
    How is the blood removed? With meat, this process is commonly known as kashering and is accomplished by soaking the meat in water, salting it, and then rewashing it. With liver, this method of extraction is insufficient. Since liver contains such a large concentration of […]

    Insights from the Institute- Spring 2016

    By: Rabbi Mordechai Frankel

    Q: When is the brocha of Hatov Vehameitiv recited over wine?

    A: Before drinking a cup of wine, one recites the brocha of Borei Pri Hagofen. Under certain circumstances, if a different wine is subsequently drunk one recites an additional blessing – the brocha of Hatov Vehameitiv.1 The brocha gives thanks to Hashem for blessing the person with a richness of wine. The Hebrew text of the brocha is

       2ברוך אתה ה’ אלקינו מלך העולם הטוב והמטיב

    This brocha is recited only if a number of conditions are met:

    If the second wine is of lesser quality than the first wine, Hatov Vehameitiv is not recited.3 There is one exception to this rule. If the first wine is red and the second one is white (but not the other way around), Hatov Vehameitiv is recited even if the second wine is known to be of slightly inferior quality. This is because Chazal consider […]

    A Crystal-Clear Halachic Approach to Glass

    By: Rabbi Tzvi Rosen

    Published Spring 2016

    Glass is one of nature’s most versatile products created from some of nature’s most prevalent raw materials: sand, soda and lime. In the food industry, glass applications are extremely diverse. Glass can be made into delicate drinking glasses, as well as tough heat resistant ceramic cooktops tops withstanding temperatures over 1000°F.
    How is glass made? Basically, the raw ingredients are heated and melted in a large furnace. The molten glass is shaped, blown, or pressed into its desired shape. The finished product is then annealed in an annealing oven and tempered to give the newly formed glass strength and durability.
    Although glass can be made to be stronger and less porous than steel, the halachic status of glass remains enigmatic. On the one hand, Chazal recognized the fact that glass is tough, resistant and non-porous. On the other hand, glass raw materials are the same as earthenware which is very […]

    Information on Samsung Ranges

    By: Admin

    Gas Ranges

    We have been advised that the following STAR-K certified Samsung gas ranges have a Sabbath Mode that does not work properly:

    NX58H5600
    NX58F5500
    NX58H5650
    NX58F5700

    If you own one of these models, click here to contact Samsung for a fix.

    Until you get the fix  you need to install an oven “ShabboSwitch”. This device is available at your local bookstore or online. Any method of keeping the plunger switch on the frame of the oven depressed will work.  If using tape, make sure it can withstand the heat of the oven. (Duct tape may not work.)

    Please note that you still need to put your oven into Sabbath Mode before Shabbos or YomTov, even if you have installed a “ShabboSwitch”.

    Electric Ranges

    The Sabbath mode in all STAR-K certified Samsung electric ranges is fully functional and meets all our halachic requirements.

    The Pesach Seder

    By: Rabbi Mordechai Frankel

    The following contains halachic guidance concerning some of the common issues that arise when conducting a Pesach Seder.  In particular, it discusses preparation for the Seder, the four cups of wine, and the obligation to eat matzah, marror, korech and Afikoman.  This is by no means comprehensive.  For a more comprehensive guide, see HaSeder HaAruch by Rabbi Moshe Yaakov Weingarten (three volumes, 1431 pages).

    The Star-K Pesach Kitchen

    By: Rabbi Moshe Heinemann

    As the Yom Tov of Pesach nears, and the diligent balabusta begins to tackle the challenge of preparing the kitchen for Pesach, undoubtedly the light at the end of the tunnel is beginning to shine. Although moving into a separate Pesach home sounds very inviting, such luxuries are often not affordable and definitely not in the Pesach spirit. Among the basic mitzvos of the chag is the mitzvah of “Tashbisu Se’or Mibateichem”, ridding one’s home and possessions of chometz. However, if we are to use kitchen equipment, utensils, or articles that can be found in our kitchen year-round, it may be insufficient to just clean them thoroughly. One is forbidden to use these items unless they have been especially prepared for Pesach. This preparation process is known as kashering.
    The Torah instructs us that the proper kashering method used to rid a vessel of chometz is dependent upon the original […]

    STAR-K Kosher Certified Food Options Take Off at JFK, LaGuardia, and Newark Airports

    By: Margie Pensak

    Catching a red-eye flight back to JFK after a business meeting in L.A.? Landing in Newark at 5:50 a.m., after a 12-1/2 hour flight from visiting the grandkids in Israel? Leaving for LaGuardia too early to eat breakfast before going on that long-awaited Saint Martin Island vacation? Have no fear, Fresko Green Label is here! Now the estimated 1.5 million kosher travelers who fly domestically and internationally from JFK, LaGuardia, and Newark airports, annually, can avail themselves of a large variety of kosher prepared food options packaged under the Fresko and Yummy Sandwich labels, under STAR-K Kosher supervision.

    No longer do you have to subsist on pretzels and candy that, thankfully, are marked with a reliable kosher symbol! The STAR-K certified Fresko/Yummy Sandwich menu includes items such as: grilled chicken salad, southern honey BBQ chicken wrap, fresh roasted turkey sandwich, Cajun turkey sandwich, grilled chicken shawarma wrap, herb grilled chicken sandwich, tuna […]

    STAR-K Meat Team: Humane Standards Accreditation

    By: Admin

    Published Winter 2016

    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.

    Making the Cut: Assuring that Glatt Really Means Kosher

    By: Rabbi Moshe Heinemann

    Published Winter 2016

    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 […]

    Kosher Meat in the Marketplace

    By: Rabbi Moshe T. Schuchman

    Published Winter 2016

    Keeping kosher does not preclude being a locavore,[1] but it definitely presents substantial challenges, particularly for omnivores. 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 […]

    Pesach Cosmetics and Personal Care: The Halachos and Lists

    By: Rabbi Dovid Heber

    Besides pharmaceutical companies, Rabbi Gershon Bess also contacts many cosmetic companies and bases the following chometz-free list on his research.
    L’halachah, all non-food items not fit for canine consumption (nifsal mayachilas kelev i.e., something that one would not feed his dog) may be used on Pesach. This includes all cosmetics, soaps, ointments, and creams.1 Nonetheless, people have acted stringently with regard to these items.

    Below are several reasons why people are strict:

    Many products, including shaving lotion and perfume, contain denatured alcohol which can be restored to regular alcohol. According to most opinions, one should not use such products on Pesach. The list notes products which do not use chometz-based alcohols.
    The Biur Halachah (326:10 B’shaar) writes in the name of the Gra that one should be strict and not use non-kosher soap all year (sicha kishtiya). Although we are not accustomed to this stringency, many individuals have adopted this chumra during […]

    STAR-K Yoshon Quick Reference Guide 2017

    By: Admin

    This list was updated for the 5778 Yoshon season. It should not be used after Pesach 5778.

    Download Printable Handy STAR-K Yoshon Quick Reference Guide 2017

     

     

     

     

     

     

    Dried Fruit: Nature’s Way of Wrinkling Gracefully

    By: Rabbi Tzvi Rosen

    Published Fall 2015

    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 […]

    Kashering Dishwashers

    By: Admin

    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.

    Kashering Countertops

    By: Admin

    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.

    Regarding Star-K certified Sabbath Mode ovens

    By: Admin

    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.

    Kashering Glass, Corning, Halogen or Ceran Cooktops

    By: Admin

    Passover

    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 […]

    KOSHERFEST

    By: Admin

    KOSHERFEST
    November 14-15, 2017

    Meadowlands Exposition Center
    Secaucus, New Jersey
    Website

    Visit us at Kosherfest at booth 838

    Click here for a link to the Kosherfest Facts & Figures

    Insights from the Institute-Winter 2014

    By: Rabbi Mordechai Frankel

    Q:   When I say  Al Hamichya and make a mistake, I don’t know what to do.  Could you give me some guidelines?

    A:    There are three places in the  brocha me’ein shalosh (colloquially known as  Al Hamichya) where the text changes, depending on what was eaten:

    (1)    The  brocha starts with the words “ Boruch atah Hashem Elokeinu melech ha’olamal …”, followed by either “ hagefen  ve’al pri hagefen” if a person drank wine, “ ha’eitz  ve’al pri ha’eitz” if he ate fruit from the  shivas  haminim, “ hamichyeh  ve’al hakalkalah” if he ate food made from any of the five types of grain (wheat, barley, oats, rye, spelt), or a combination of these phrases if he ate or drank a combination of items.1

    (2)    Further on in the  brocha , one says “…  ve’nodeh  lecha al ha’aretz ve’al …”, followed by either “ pri  hagofen”, “ ha’peyros”, “ hamichya”, or a combination of these phrases.

    (3)    The  brocha concludes with the words “…  Boruch atah Hashem al …”, followed once again by either “ hagefen  ve’al pri hagefen”, “ ha’eitz  ve’al pri ha’eitz”, “ hamichya  ve’al hakalkalah”, […]