STAR-K Presents Shiur on Chalav Yisrael to the Yungerleit of Baltimore’s Khal Chasidim Kollel L’Horo’ah

09 | 10 | 2015

http://baltimorejewishlife.com/news/news-detail.php?SECTION_ID=1&ARTICLE_ID=64277

September 10 – Baltimore–STAR-K Certification Kashrus Administrator Rabbi Sholom Tendler was invited by HaRav Hershel Rosenfeld, the Rosh HaKollel of Baltimore’s newest kollel, Khal Chassidim Kollel L’Horo’ah, to present a shiur on chalav Yisrael to the yungerleit, on Labor Day.

Explaining how the chalav Yisrael kashrus program for STAR-K certified “Pride of the Farm” works, Rabbi Tendler began by reviewing the basic halachos of chalav Yisrael. He then covered how the farm operates and what oversight and safeguards are in place to ensure the cows are kosher and not “treifa”—i.e., that they are not operated on or have any sicknesses that would affect the kashrus of the milk. He concluded with an explanation of how the milk is watched and tracked to ensure chalav Yisrael status and maintained l’mihadrin min ha’mihadrin.

“Rabbi Sholom Tendler, besides being a big Talmid Chuchem, is an expert in Kashrus,” noted HaRav Rosenfeld. “The way he […]

Pluto and the Tur’s Jewish Calendar Cycle

09 | 09 | 2015

By: Rabbi Dovid Heber

http://www.thelakewoodscoop.com/news/2015/09/pluto-and-the-turs-jewish-calendar-cycle.html

http://matzav.com/pluto-and-the-turs-jewish-calendar-cycle/

http://baltimorejewishlife.com/news/news-detail.php?SECTION_ID=1&ARTICLE_ID=64235

“New Horizons” (NASA’s Mission to Pluto) recently came within 7,800 miles of Pluto and brought much attention to this dwarf planet that at any given time is between 2.66 billion and 4.68 billion miles away from Earth.

As we begin Rosh Hashanah, 5776, which will mark the beginning of the final year of the 304th nineteen year cycle since Brias Haolam (the creation of the world), it is interesting to note the amazing similarity between the amount of time it takes Pluto to orbit the the sun and the Jewish Calendar cycle based on 13 – nineteen year cycles found in the Tur (Orach Chaim Siman 428).

The Tur’s chart is based on a 247-year cycle and it takes Pluto about 247 years to orbit the sun.

This is the Tur’s 247-year calendar found in Orach Chaim, Siman 428, in Hilchos Rosh Chodesh. Note the marks we have added […]

KOSHERFEST

KOSHERFEST
November 13-14, 2018

Meadowlands Exposition Center
Secaucus, New Jersey
Website

Visit us at Kosherfest at booth 244

Two STAR-K Kashrus Training Seminars Draw Participants from Toronto to Deerfield Beach

07 | 28 | 2015

http://matzav.com/two-star-k-kashrus-training-seminars-draw-participants-from-toronto-to-deerfield-beach/

http://www.thelakewoodscoop.com/news/2015/07/two-star-k-kashrus-training-seminars-draw-participants-from-toronto-to-deerfield-beach-photos.html

http://baltimorejewishlife.com/news/news-detail.php?SECTION_ID=1&ARTICLE_ID=62702

http://www.theyeshivaworld.com/news/headlines-breaking-stories/329375/two-star-k-kashrus-training-seminars-draw-participants-from-toronto-to-deerfield-beach.html

Baltimore, MD – July 27, 2015 – If you place food on a crock pot that is on a timer for Shabbos, is it considered bishul Yisroel? Beyond the food, what obligations does a Kashrus agency have in a facility, e.g., the attire of the wait staff, the type of entertainment and music played, etc.? What is the criterion for Kashrus agencies to decide whether or not to certify an establishment that has just lost its certification?

The answers to these intriguing questions and more were shared by STAR-K Rabbinic Administrator HaRav Moshe Heinemann, shlita, at the 12th Annual STAR-K Kashrus Training Program, held July 13-16, and its back-to-back annual Food Service Kashrus Training Seminar, held July 20-22, in STAR-K’s Baltimore, Maryland, offices. The former was coordinated by STAR-K Kashrus Administrator Rabbi Zvi Goldberg; the latter, by STAR-K Kashrus Administrator Rabbi Sholom Tendler. In addition to lectures […]

Year-Round Money Saving Tips and Strategies

Published Winter 2014

With a little forethought and planning, you can implement some helpful year-round money saving tips in anticipation of Pesach.

To assess your budget, ask yourself:-  What do I typically spend on groceries per month?

–  What did I spend for Pesach last year?

–  What are the specifics of this year’s Pesach plans?

–  Will I be eating meals at home or eating out?

–  Will I have more expenses because I am entertaining guests?

–  What can I afford this year?

–  How can I cut back on expenses a month or two prior to Pesach?

–  What can I live without?

Decide on your menu, taking into account where chol hamoed falls out on the calendar, as well as fleishig/milchig meals.  Be sure to make a list before you go shopping. Hopefully, you can refer to your post-Pesach notes from the previous year to remind you of your ever-changing Pesach needs.  These could include:

– Number of boxes of matzah, matzah meal, cake meal, and potato starch used

– Number of bottles of wine needed

– Popular brands

– Amount of milk used

– Amount of chicken used

– […]

Correcting Al Hamichya Mistakes

By: Rabbi Mordechai Frankel

Kashrus Kurrents Winter 2014

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”, […]

From The Chronicles Of A Kosher Caterer

By: Rabbi Moshe T. Schuchman

Published Winter 2014

A Fictional Account of a Factual Situation1

Pictures: Large industrial stove, oven, fryer, elegantly set ballroom with tables

Mendy enjoyed his job at Elegant Touch Catering (ETC). His primary responsibilities were in the office, but his sharp eye was noticed by Rabbi Ephraim Rubin, the caterer’s veteran mashgiach, who needed extra help with vegetable checking. Finding people with the skill and acumen to determine acceptability of leafy greens, especially in the pressurized environment of a commercial kitchen, was a challenge for Rabbi Rubin and he was eager to recruit Mendy as an assistant.

After two months of training, and hours squinting in the harsh glow of a light box covered by microfiber mesh cloth, Mendy became adept at detecting tiny translucent thrips and aphids hiding in the folds and crevices of romaine, kale, broccoli, dill, and parsley. Finally, the STAR-K Kashrus Administrator overseeing foodservice establishments approved him as a vegetable checker. Eventually, Mendy […]

‘Beer Halacha’: Clarifying The Kashrus of Beer

By: Rabbi Tzvi Rosen

Published Winter 2014

Hashem , in his ultimate kindness, has provided man with the keys to unlock some of nature’s most amazing secrets.  For centuries, a great secret has been revealed to man – the bubbling elixir known as beer.

Beer’s ingredients – water, barley, yeast and hops – bear no resemblance to the finished product.  These natural ingredients undergo a series of simple yet fascinating processes to convert them into one of the world’s most popular beverages.  It is not coincidental that alcoholic beverages have been given the distinctive appellation “spirits”, alluding to the fact that these beverages seem to magically emerge from these natural ingredients as if they have been assisted by spirits.  The four steps of beer making are malting, roasting, brewing and fermenting.

THE PROCESS :  The first step of beer making combined barley and water in a process […]

Getting Into Hot Water: Urns and Pump Pots in Halacha – Tevila and the Workplace

By: Rabbi Zvi Goldberg

Spring 2014

[See also a followup article: “Getting Into Hot Water: Urns & Pump Pots in Halacha – Shabbos & Yom Tov,” first published Spring 2020.]

Remember when making coffee meant putting a kettle on the stovetop and waiting until it whistles?  Today, electric heating has taken over the market in order to fill the need of having hot water on-demand.

Two of the popular types of electric hot water heaters on the U.S. market are the common aluminum urn with a plastic spout, and the relatively newer ‘pump pot’, which requires that you push down on the top plunger to pump out the water.

I. TEVILA

The Torah requires that utensils used for a meal be immersed in a mikvah if they were in possession of an aino Yehudi at any time.  The Talmud1 states that mechamei chamin, hot water kettles, also require tevila. Rav Moshe Feinstein2 explains that there is a novelty in this ruling.  One can argue that a kettle requires no tevila at all. The kettle […]

Does Using Early-Bird Discounts Create a Ribbis Issue?

By: Rabbi Mordechai Frankel

Kashrus Kurrents Spring 2014

Q:        I would like to send my young children to a backyard camp during the summer.  The camp is offering an ‘early-bird special’ if I register my children now.  If I wait until the summer to register, they will charge more.  Is there any ribbis issue with registering now and receiving the discount?

A:         Ribbis involves lending money to another Jew and charging interest.  Doing so may violate a Torah prohibition or a rabbinic prohibition, depending upon the situation.  If it is necessary to charge interest, the two parties may sign a document known as a “heter iska”, which converts the loan into a business investment, thereby avoiding the prohibition of ribbis.1  People are often unaware that a number of common transactions may violate the prohibition of ribbis.  Here are a couple of examples:

(1)   Reuven buys an item with Shimon’s credit card, and assures Shimon that he will pay the credit card bill.  However, Reuven forgets to pay the bill on time, and […]

Bishul Yisroel Sephardi: And Now For The Rest Of The Story

By: Rabbi Tzvi Rosen

Published Spring 2014

If anyone ever visited New Orleans, one of the must-see tourist highlights in Metairie, a suburb of New Orleans, is a quaint Cajun wooden floor coffee shop known simply as Morning Call.  Morning Call is a café that sold one product only – a delightful, deep fried square doughnut that you smothered with heaps of confectioners’ sugar and enjoyed along with a delicious hot cup of French market coffee.  These square doughnuts are known as beignets (pronounced ben y’ays).  I don’t know if a beignet matches a fresh jelly-filled sufgania , but beignets are a New Orleans favorite and Morning Call is still frying beignets.When I was a member of the New Orleans Kollel many years ago, Morning Call was certified kosher by the local congregational rabbi, and at that time there was no Kosher Cajun restaurant to go to for a kosher bite to eat.  The proprietor of Kosher Cajun was […]

Food Fit for a King: Reviewing the Laws of Bishul Akum and Bishul Yisroel

By: Rabbi Moshe Heinemann

Published Spring 2014
It is not uncommon for food manufacturers to call us with a keen interest in kosher certification without the the slightest idea what it takes to produce a kosher product.  What complicates matters is that they would like to have a kashrus tutorial capsulized into a telephone conversation.  Obviously, we can’t give a thorough kashrus course over the phone, but we can categorize practical kashrus into three main areas: ingredients, equipment, and process.Occasionally, there may be circumstances where both ingredients and equipment are 100% kosher.  Through a violation of a rabbinic ordinance, some foods or food products would be prohibited, while other food products undergoing the very same process would […]

Separating Challah When Giving the Bread Away

By: Rabbi Mordechai Frankel

Kashrus Kurrents Summer 2014

Q: I have heard that someone who bakes loaves of bread with the intention of giving them to other people does not separate challah with a brocha. Can you explain the parameters of this halacha?

A: One is obligated to perform the mitzvah of separating challah when kneading dough which will be baked into bread. The amount of flour one must knead in order to be obligated in this mitzvah is an asiris ha’aifa, which is equivalent to the volume of 43⅕ beitzah.1 The exact volume of a beitzah is a matter of dispute. L’halacha, one should separate challah without a brocha when kneading 2.6 lbs. of flour, which on average is equivalent to 8⅔ cups of flour. According to Rav Chaim Noeh, one can separate challah with a brocha when kneading 3.675 lbs. or more of flour (on average, 12¼ cups). Many follow the opinion of the […]

A Halachic Guide to Seudas Shabbos and Lechem Mishna

By: Rabbi Dovid Heber

Summer 2014 | Updated August 2024

One of the highlights of the week is the Shabbos seuda. The divrei Torah, zemiros, Shabbos delicacies, family and guests allow us to come closer to the Ribbono Shel Olam and recharge our ruchniyus and gashmiyus (spiritual and physical) batteries. Although a delicious bowl of chicken soup on Friday night and hot cholent during the daytime seuda enhance the Shabbos meals, one does not fulfill his obligation of Seudas Shabbos with either of these items. What is necessary to fulfill one’s obligation for Seudas Shabbos?

I. Seudas Shabbos

Men and women are obligated to eat three meals every Shabbos. Each “meal” must consist of bread.1 Chinuch-age children are also obligated. On Yom Tov, one2 is obligated to eat only two seudos as there is no obligation for a third meal.

Ideally, one should eat the volume of a k’beitza v’yoser[...] Read More

Zman Cheiruseinu

By: Rabbi Tzvi Rosen

Published Summer 2014
There was a story told about a very elderly Yid who was in the hospital with medical complications. The doctor came in with the patient’s test results and said, “Mr. Goldberg, your blood pressure is high and your cholesterol is high. You must change your diet. No more chopped liver; nothing cooked in chicken schmaltz.” Mr. Goldberg peeked out from under his blanket as his children were attending him, looked the doctor straight in the eye and said, “Vos vais a doctor vos a yid darf essen!”1

Although Judaism frowns upon a ‘Live to Eat’ mantra, eating does play a central role in the life of a Torah observant Jew. How can one observe Shabbos without Kiddush and Hamotzi? Who can observe a Pesach seder without matza? A Melava Malka, a Purim seuda, dipping an apple in the honey on Rosh Hashana – our calendar and our chagim […]

Taam Tov Btuv Taam: A Flavorful Blend of Kashrus and Spices

By: Rabbi Tzvi Rosen

Published Fall 2014

Unquestionably, the one area of food ingredients that attests to the global nature of the food industry is the spice trade.  The Torah is replete with reference to the spice traders who carriedYosef to Egypt to the ketores, that was fundamental to the avoda in the Bais Hamikdash.  The spice commerce has thrived from the beginning of commercial trade.  New World exploration forged forward fueled with the hope of finding shorter spice routes to the Far East.  Centuries earlier, Marco Polo witnessed flourishing spice trade first hand, during his travels to the Orient. Spice empires thrived as the European powers deepened their trade with the Far East. Today, spice trading continues to prosper.  Spices hail from Albania to Zanzibar and arrive to these shores in many different forms as whole spices, spice extracts, oleoresins and essential oils. What are the kashrus issues facing this fascinating ancient/contemporary industry?  Have modern processing techniques simplified or complicated matters?
What are spices?  Are spices and herbs synonymous?
The term spice is […]

Shmitta 5775

Published Fall 2014

For over nineteen hundred years, the Jewish people have longed to return to Eretz Yisroel, the Land of Israel.  It is only in the Land of Israel that we can realize our full potential as a nation; it is only in the Land of Israel that the Torah’s blueprint for life can be completely fulfilled.  For the millennia, the most important dimension of this longing was the yearning to once again be able to fulfill the mitzvos hatluyos ba’aretz (agricultural laws), the commandments that can be observed only in the Land of Israel.  With Hashem’s help, many of us in this past generation have realized part of this two thousand year old dream.  Yet, this realization has presented us with new challenges.

Without a doubt, one of the greatest mitzva challenges of all times is the fulfillment of the mitzva of Shmitta, the year of Sabbatical rest for the land of Israel.  The Midrash perceives this multifaceted mitzva as being so challenging and difficult that he who meets […]

Security Cameras on Shabbos

By: Rabbi Mordechai Frankel

Kashrus Kurrents Winter 2015

Q:   It has become common for businesses and stores to have security video cameras which monitor the foot traffic in front of their properties. Similarly, many apartment buildings have video cameras which record anything that enters or exits the building. Is a Jew allowed to walk in front of such a video camera on Shabbos? Can a Jew operate a video camera knowing that other Jews will walk in front of it on Shabbos?

A:    In order to answer this question, we need to address four issues.

(1) The video camera may be connected to a monitor that displays the recorded image.  May a person walk in front of a video camera on Shabbos if it will cause his image to be displayed on a monitor?

One of the forbidden melachos on Shabbos is kesiva, writing.  Drawing a picture is also considered to be kesiva mideoraissa (writing which is forbidden by the Torah). 1However, […]

Inspections In All Directions

By: Rabbi Dovid Heber

Published Winter 2015

The STAR-K certifies tens of thousands of products manufactured across the globe. There are well over a million ingredients and products certified by hundreds of kashrus agencies worldwide. The following example may provide an idea of how many products are kosher certified.One million different products that are in containers measuring 6 inches in diameter lined up side by side (with no space between them) would stretch from Manhattan to Philadelphia. Since there are considerably more than a million kosher certified products, and industrial products are often sold in wider containers (e.g., 55 gallon drums), this line of products would most likely continue all the way to Baltimore. Furthermore, every kosher certified item (i.e., every container of every kosher product certified by every reliable kashrus agency) would easily stretch from the earth to the moon.To certify all of these products, kashrus agencies must adequately communicate with companies and mashgichim […]

Sushi L’Mehadrin

By: Rabbi Tzvi Rosen

Published Winter 2015

For time immemorial, our sojourns throughout galus, the Diaspora, have not only defined and influenced the minhagim, laws and customs, emerging from those foreign lands, they have also rejuvenated our Jewish cuisine with a burst of ethnic diversity –  holopshkes (stuffed cabbage),borsht, and falafel, to name a few.  As our migration advanced to the shores of the ‘goldine medina’, a whole new ‘Yiddishe’ repertoire of American delicacies was bestowed upon us.  Who among us didn’t grow up with Sunday  morning whitefish, bagels, and lox?  Not long after, there emerged a proliferation of pizza shops in practically every Jewish neighborhood and community. The most recent food trend that has been introduced to the Jewish palate is Sushi.

Sushi, that unique combination of rice, rice vinegar, raw fish, and vegetables rolled in black seaweed sheets called ‘nori’ has found its place of prominence in virtually every kosher restaurant, smorgasbord and pizza shop.  Furthermore, we are fortunate in […]

A Guide To Purchasing Chometz After Pesach

Published Spring 2015

The Torah forbids a Jew to own chometz on Pesach .  In order to dissuade people from owning chometz on Pesach , there is a rabbinic injunction not to eat or benefit after Pesach from chometz which was owned by a Jew during Pesach .  Such chometz is known as chometz sheovar olov haPesach , and it remains forbidden permanently.1

For this reason, one should not buy chometz from a Jewish-owned store immediately after Pesach , unless the owner sold all chometz that he owned before Pesach to a non-Jew for the duration of Pesach , and did not acquire any further chometz during Pesach .  The laws of mechiras chometz (selling chometz to a gentile for Pesach ) are complex, therefore the sale must be made by a competent rabbi or kashrus authority.

If a Jewish-owned store did not […]

Laws of Biur Ma’aser

By: Rabbi Zvi Goldberg

Published Spring 2015 | Updated Spring 2022

The Land of Israel follows a unique seven-year cycle. For the first six years, fruits and vegetables grown there are tithed.1 The seventh year is Shemita, the sabbatical year, which has its own set of special laws. These laws mainly affect those living in Israel, but also those living in the Diaspora if they are in possession of Israeli-grown produce.2

For the tithing of the first six years, the Torah 3 sets an end date for the process called Biur Ma’aser. Biur Ma’aser includes a number of components, which are still applicable today:

Biur Ma’aser

Any untithed produce (tevel)  in one’s possession must be tithed by Erev Pesach 4 of the fourth and seventh years of the  Shemita  cycle.5

Ma’aser Sheini is the second tithe separated on produce harvested in the 1st, 2nd, 4th, and 5th […]

Grillin’ With a ‘Bren’

By: Rabbi Tzvi Rosen

Published Spring 2015

One of Moshe Rabbeinu ’s first directives from the Ribono Shel Olam was that the Korban Pesach had to be tzli aish , no compromise – not boiled, not cooked, not raw – but grilled on the open flame.  This was B’nei Yisroel ’s honest to goodness first barbecue! “ Maase Avos Siman L’Vanim .”  Grilling has taken on a life of its own.  As the weather warms, and once again  we are ready to enjoy the outdoors there are many dos and don’ts that the savvy kosher griller should keep in mind before throwing that delicious rib steak onto the coals.

Kashering a Non-Kosher Grill

As unlikely as it sounds, there are times when the occasion arises where a non-kosher grill requires kosherization.  This method is impractical for a barbecue pit in the park. However, in the event that one needs to kasher a non-kosher grill, below are the steps […]

Security

By: Rabbi Moshe Heinemann

Published Spring 2015

In these turbulent times, many people have installed alarm systems in their homes which give them a sense of security.  There are various types of burglar alarms which may or may not be connected to a central system, and it is clear that the system will work only if all is intact, the component codes are set in the right sequence, and the unit is in working order.  It is a good idea to test it every now and then to make sure the system is in proper operating condition.  All it takes is one faulty connection to negate the whole system.

Our feeling of security should come from the recognition that we have a protector in heaven, rather than relying entirely on some mechanical device devised by man.  The Ribbono Shel Olam watches over our homes if we do His will. The mezuzah attached to our doorpost is our protection.  It is a direct link to the “Central System”.  Certain letters […]

Surprise Du Jour

By: Rabbi Tzvi Rosen

Published Summer 2015

TYPICAL RESTAURANT SCENE #1: “Ma, I’m going to grab something to eat before supper.”  “Fine, but don’t make yourself fleishig.  We’re having milchigs tonight.”  “No problem.  I’ll just get an order of fries from Kosher Burger!”
Was that a fatal supper flaw or not?  Possibly, but it is not uncommon for afleishig restaurant to cook their french fries or onion rings in the same fryer that is used for chicken.  If that is the case, the fries are 100% fleishig and the little boy is cooked!  One would have to wait the required amount of time before eating a dairy meal.[1]

This is not the only pareve pitfall for an unassuming kosher consumer. There are many other factors to be aware of when dining at a fleishig restaurant.  Just as a fryer can be used for both meat and pareve products, so can the knives that are used to cut salad vegetables.  Also, frying pans used between cutlets and vegetables, or ovens that cook any number of meat and pareve food […]

Three Mentchen Ready for Bentchen

By: Rabbi Dovid Heber

Published Summer 2015

The scene is ever so common in Jewish homes.  A delicious meal is served and followed by mayim achronim .  Then one of the participants of the mezuman proclaims, “ Rabosai mir vellin bentchen ”[1] (Gentlemen, let us recite Birchas Hamazon ), and everyone present responds.[2]

The basic halachos are well known.  If three men who have reached the age of Bar Mitzvah [3]eat bread[4] together, they form a “ mezuman. ”[5] One of them, known as the “ mezamein ” is the leader.[6]  If there are ten men, “ Elokeinu ” is added[7] by the mezamein between the words “ Nevoraych ” and “ She’ochalnu ”, and by the rest of the group between “ Baruch ” and “ She’achalnu ”.

The Mishna at the beginning of the seventh perek of Brochos [...] Read More

Kosher Certification Helps Increase Market Share

06 | 21 | 2015

http://www.sundayobserver.lk/2015/06/21/fin03.asp

by Rohana Jayalal

The Jewish population is growing all over the world and the demand for Kosher certified products is increasing fast, Head, India and South East Asia Operations of Star-K Kosher Certification organisation, Joel Weinberger, told a seminar on Kosher Certification for food and beverage export industries.

The seminar was organised by the National Chamber of Exporters of Sri Lanka (NCE) at its auditorium in Colombo last week.

Excerpts from his speech

The Kosher market has been growing at an annual rate of 15% for the past several years and Kosher-certified products continue to outsell organic and all natural products. Food manufacturers in North America and Europe, looking for new sources of ingredients, increasingly turn to Asian countries such as India to keep up with demand.

‘Kosher’ was the most frequently used claim on new products launched in the US according to recent market research, more frequently used than ‘All Natural’ and ‘No […]

Star-K Companies manufacturing in the Asia Pacific 亚太地区获得Star-K认证的公司

The STAR-K Asia Pacific offices, located in Shanghai, China and Perth, Australia , coordinated over 300 certified factories located in China, Japan, Korea, Taiwan and Vietnam. A staff headed by Rabbi Amos Benjamin travels to factories throughout the Asia Pacific on a regular basis to establish and maintain Kosher certification programs at these plants .They also meet with plant personnel to explain the significance of the certification symbol.

Star-K在中国上海和澳大利亚佩斯设有亚太地区办事处。负责联系和协调
中国、日本、韩国、台湾地区和越南等200个以上地区或国家的认证事宜。
由犹太牧师Amos Benjamin所带领的员工定期对该地区工厂进行认证、
检验以及后续服务。他们也会亲自为您解释认证标志的重要性及意义。

The following is the most current list of STAR-K’ s certified companies
manufacturing in the Asia Pacific:
亚太地区获得STAR-K认证的企业名录：

Company Endorsements 客户评价

Northeast General Pharmaceutical, China

Northeast General Pharmaceutical is one of the largest Pharmaceutical raw material
producers in China .Our products are exported to countries all over the world. Kosher Certification with the Star-K Certification Organization has strengthened our global reputation and greatly improved our export sales

中国东北制药总厂

东北制药总厂为中国最大的医药原料生产厂家，其产品远销世界各地。
自2000年东药产品获得 STAR-K 证书后，其销售额剧增，国际竞争力明显提升。

Why Do I need kosher? 如何获得Kosher认证？

Why Do I need Kosher? 为什么需要Kosher认证？

The Global Demand for Kosher Over the past twenty-five years, the demand for
kosher certified products has increased dramatically. In order to export to the United
States and Europe, Kosher Certification is becoming a requirement.

在过去25年里，全球对Kosher的需求大幅增长。若产品出口至美国和欧洲，
通常会要求持有Kosher认证证书。

The worldwide kosher food market has been growing at an annual rate of 15% for the
past several years. In order to meet this demand, companies throughout the world are
seeking kosher certification to expand their export business and existing
market .Many of there companies have chosen the STAR-K kosher certification and
are enjoying the marketing benefits this certification offers. The STAR-K symbol can
open new markets never before accessed.

在过去的几年里，全球Kosher市场每年增长15%。为了适应这个需求，全
球的许多公司希望通过Kosher认证来拓展他们的出口业务和现有市场。许多
此类公司选择了STAR-K Kosher认证，同时分享STAR-K认证所提供的市
场利益。STAR-K标志开拓了前所未有的新市场。

According to data complied in the year 2001 by integrated Marketing Communication
(USA company),Inc;There are 65,000 different kosher certified food packaged
products on the U.S.market today.

9200 companies currently produce products for the kosher market.
[...] Read More

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