{"id":5680,"date":"2018-08-23T15:57:58","date_gmt":"2018-08-23T15:57:58","guid":{"rendered":"https:\/\/www.star-k.org\/articles\/?p=5680"},"modified":"2018-08-23T15:57:58","modified_gmt":"2018-08-23T15:57:58","slug":"kashrus-konnections-for-the-kashrus-professional","status":"publish","type":"post","link":"https:\/\/www.star-k.org\/articles\/kashrus-kurrents\/5680\/kashrus-konnections-for-the-kashrus-professional\/","title":{"rendered":"Kashrus Konnections For the Kashrus Professional"},"content":{"rendered":"<p><span style=\"font-family: Arial,Helvetica,Geneva,Swiss,SunSans-Regular; font-size: small;\"><i>Periodically, Star-K distributes \u201cKashrus Konnections\u201d, a compilation of policies meant for the kashrus professional. Some items may be of interest to consumers as well. Below are some of the topics addressed in past issues. To sign up to receive the publication via e-mail, send a blank e-mail to konnections-subscribe@star-k.org.<br \/>\n<\/i><br \/>\n<\/span><\/p>\n<ul>\n<li><span style=\"font-family: Arial,Helvetica,Geneva,Swiss,SunSans-Regular; font-size: small;\"><b>I am going to a Star-K restaurant over\u00a0<i>Chol Hamoed Sukkos<\/i>. Will I have to take the food out or will there be a\u00a0<i>sukkah<\/i>\u00a0on the premises?<\/b>\n<p><\/span><span style=\"font-family: Arial,Helvetica,Geneva,Swiss,SunSans-Regular; font-size: small;\">Star-K policy is that eateries must have a\u00a0<i>sukkah<\/i>\u00a0available for customers on\u00a0<i>Sukkos<\/i>. (It is important to note that due to the\u00a0<i>kedusha<\/i>\u00a0of a\u00a0<i>sukkah<\/i>, a garbage can may not be put inside.)<\/p>\n<p><\/span><\/li>\n<li><span style=\"font-family: Arial,Helvetica,Geneva,Swiss,SunSans-Regular; font-size: small;\"><b>If an electric coil on a range-top does not get red-hot, may it still be\u00a0<i>kashered<\/i>?<br \/>\n<\/b><br \/>\n<\/span><span style=\"font-family: Arial,Helvetica,Geneva,Swiss,SunSans-Regular; font-size: small;\">Yes, it may be\u00a0<i>kashered<\/i>\u00a0as long as it gets to\u00a0<i>libun kal<\/i>\u00a0(550\u00b0F). Any residue should be cleaned off first.<\/p>\n<p><\/span><\/li>\n<li><span style=\"font-family: Arial,Helvetica,Geneva,Swiss,SunSans-Regular; font-size: small;\"><b>When\u00a0<i>kashering<\/i>\u00a0with\u00a0<i>irui<\/i>, may I just pour the water and let it spread out over the surface to be\u00a0<i>kashered<\/i>?<br \/>\n<\/b><br \/>\n<\/span><span style=\"font-family: Arial,Helvetica,Geneva,Swiss,SunSans-Regular; font-size: small;\">The water must hit each part of the surface to be\u00a0<i>kashered<\/i>. Note the following distinction: Upon contact with the surface to be\u00a0<i>kashered<\/i>, the flow of water which spreads out immediately, is considered\u00a0<i>irui<\/i>. The surfaces hit from this initial flow are\u00a0<i>kashered<\/i>. However, the water which spreads out further after the initial contact is not sufficient to\u00a0<i>kasher<\/i>.<\/p>\n<p><\/span><\/li>\n<li><span style=\"font-family: Arial,Helvetica,Geneva,Swiss,SunSans-Regular; font-size: small;\"><b>Is there any difference in\u00a0<i>kashering<\/i>\u00a0temperatures in Mexico City or Denver because of their higher altitudes?<br \/>\n<\/b><br \/>\n<\/span><span style=\"font-family: Arial,Helvetica,Geneva,Swiss,SunSans-Regular; font-size: small;\">Water boils at different temperatures depending on the altitude. At higher altitudes the boiling point is lower. In a place where water boils at less than 212\u00b0F, boiling can still constitute a\u00a0<i>hagolah<\/i>.<\/p>\n<p><\/span><\/li>\n<li><span style=\"font-family: Arial,Helvetica,Geneva,Swiss,SunSans-Regular; font-size: small;\"><b>I heard that products cooked by hot water or steam may be considered\u00a0<i>bishul<\/i><i>Yisroel<\/i>\u00a0by turning the boiler switch off and on. Is this true?<br \/>\n<\/b><br \/>\n<\/span><span style=\"font-family: Arial,Helvetica,Geneva,Swiss,SunSans-Regular; font-size: small;\">Turning a boiler switch off and then immediately turning it on may not be sufficient to effect a\u00a0<i>bishul Yisroel<\/i>. This is because a boiler is controlled by a thermostat and will only go on when the temperature of the water drops below the setting of the thermostat. Therefore, one must turn off the boiler, wait until the temperature of the water drops, and then turn the boiler switch on, so that the fire is ignited as a direct result of the\u00a0<i>mashgiach<\/i>\u2019s act.<\/p>\n<p><\/span><\/li>\n<li><span style=\"font-family: Arial,Helvetica,Geneva,Swiss,SunSans-Regular; font-size: small;\"><b>What is \u201creworking\u201d and how does it affect kosher productions?<br \/>\n<\/b><br \/>\n<\/span><span style=\"font-family: Arial,Helvetica,Geneva,Swiss,SunSans-Regular; font-size: small;\">\u201cReworking\u201d is when ingredients or products that were produced are reintroduced on the line to be reprocessed. Examples would be: a product taken from bags which have torn, or a product that did not pass quality control. Very often, a company can rework one product into another product if they are similar. In a plant that has\u00a0<i>treif<\/i>\u00a0and kosher, or dairy and\u00a0<i>pareve<\/i>, there could be a significant impact on the kosher or\u00a0<i>pareve<\/i>\u00a0product if a non-certified product is reworked into a certified product.\u00a0<i>Mashgichim<\/i>\u00a0must always be alert to rework issues.<\/p>\n<p><\/span><\/li>\n<li><span style=\"font-family: Arial,Helvetica,Geneva,Swiss,SunSans-Regular; font-size: small;\"><b>If a product contains fish gelatin, would it be noted on the label?<\/b>\n<p><\/span><span style=\"font-family: Arial,Helvetica,Geneva,Swiss,SunSans-Regular; font-size: small;\">If a product is made with fish gelatin and the gelatin is not\u00a0<i>batel<\/i>, we would require a clear indication on the label stating the fish content. This is to warn people not to eat the item with meat. If the item is dairy, no fish indication is needed, since in any event it may not be eaten with meat.<\/span><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p><span style=\"font-family: Arial,Helvetica,Geneva,Swiss,SunSans-Regular; font-size: small;\"><i>Periodically, Star-K distributes \u201cKashrus Konnections\u201d, a compilation of policies meant for the kashrus professional. Some items may be of interest to consumers as well. Below are some of the topics addressed in past issues. To sign up to receive the publication via e-mail, send a blank e-mail to konnections-subscribe@star-k.org.<br \/>\n<\/i><br \/>\n<\/span><\/p>\n<p><span style=\"font-family: Arial,Helvetica,Geneva,Swiss,SunSans-Regular; font-size: small;\"><b>I am going to a Star-K restaurant over\u00a0<i>Chol Hamoed Sukkos<\/i>. Will I have to take the food out or will there be a\u00a0<i>sukkah<\/i>\u00a0on the premises?<\/b><\/p>\n<p><\/span><span style=\"font-family: Arial,Helvetica,Geneva,Swiss,SunSans-Regular; font-size: small;\">Star-K policy is that eateries must have a\u00a0<i>sukkah<\/i>\u00a0available for customers on\u00a0<i>Sukkos<\/i>. (It is important to note that due to the\u00a0<i>kedusha<\/i>\u00a0of a\u00a0<i>sukkah<\/i>, a garbage can may not be put inside.)<\/p>\n<p><\/span><br \/>\n<span style=\"font-family: Arial,Helvetica,Geneva,Swiss,SunSans-Regular; font-size: small;\"><b>If an electric coil on a range-top does not get red-hot, may it still be\u00a0<i>kashered<\/i>?<br \/>\n<\/b><br \/>\n<\/span><span style=\"font-family: Arial,Helvetica,Geneva,Swiss,SunSans-Regular; font-size: small;\">Yes, it may be\u00a0<i>kashered<\/i>\u00a0as long as it gets to\u00a0<i>libun kal<\/i>\u00a0(550\u00b0F). Any residue [&#8230;]<\/p>\n","protected":false},"author":17,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[89,27,90],"tags":[],"class_list":["post-5680","post","type-post","status-publish","format-standard","hentry","category-kashrus-kurrents-2005","category-kashrus-kurrents","category-summer-kashrus-kurrents-2005"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Kashrus Konnections For the Kashrus Professional | STAR-K Kosher Certification<\/title>\n<meta name=\"description\" content=\"Periodically, Star-K distributes \u201cKashrus Konnections\u201d, a compilation of policies meant for the kashrus professional. Some items may be of interest to\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.star-k.org\/articles\/kashrus-kurrents\/5680\/kashrus-konnections-for-the-kashrus-professional\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kashrus Konnections For the Kashrus Professional | STAR-K Kosher Certification\" \/>\n<meta property=\"og:description\" content=\"Periodically, Star-K distributes \u201cKashrus Konnections\u201d, a compilation of policies meant for the kashrus professional. 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