Zushe Yosef Blech's Kosher Food Production PDF
By Zushe Yosef Blech
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Extra info for Kosher Food Production
Equipment may not be used to process both Kosher and nonKosher products (without appropriate cleaning or Kosherization9). A similar concern exists with equipment used in the production of Pareve, dairy and meat products. If a manufacturer processes only Kosher products—and of only one category (Pareve, dairy, or meat)— such issues pose no concern. For situations in which such conflicting productions take place, however, plant operations may need to be adjusted to ensure an acceptable segregation of equipment and processing lines.
A consumer should be entitled to expect that any claim that appears on a label be accurate and enforceable. The letter K, however, has never been vested with the implication of a Kosher status in the context of secular labeling law (it is, after all, merely a letter of the alphabet) and for this reason (as well as others noted later) it serves as a very poor warrant of any Kosher status. The use of the K does not ipso facto imply a Kashrus deficiency. Some manufacturers who use the K maintain appropriate Kosher programs administered by competent Rabbinic authorities, and these products may indeed meet the highest Kosher standards.
The Mashgiach will typically prepare a written report during each visit and may ask the plant manager or other responsible individual in the factory to sign it, confirming his visit and his findings (or indicating any disagreement with them). ) This report is then forwarded to the Rabbinic coordinator handling the certification. It is important to recognize that the Mashgiach and the Rabbinic coordinator perform separate but complementary functions in the administration of the Kosher program. The Mashgiach is charged with reviewing compliance with the terms of the certification and reporting on any deviations or new situations.
Kosher Food Production by Zushe Yosef Blech