Congregation Tifereth Israel



Han

Handbook for

Kitchen Use at CBI

v. 2/24/10

If there are any questions about this document, please consult with the Rabbi.

Handbook for Kitchen Use at CBI – 2/24/10

1.0 Rules of Kashruth 2

1.1 Bringing food in 2

1.2 Meat and poultry 2

1.3 Seafood 2

1.4 Packaged foods 2

1.5 Fresh, frozen, fruits, vegetables, etc. 2

1.6 Cheese, wine, beverages 2

1.7 Mixing meat and milk 2

1.8 Preparing meat and milk at the same time 2

1.9 Pareve foods 2

1.10 Accidentally mixing up utensils 3

1.11 Note about kashrut symbols 3

2.0 General Information 3

2.1 Hygiene 3

2.2 Bringing in food 3

Examples of acceptable Kashruth symbols 5

2.3 Deliveries 6

2.4 Work/cooking 6

3.0 Kitchen kashruth “map” 6

3.1 Utensils, cooking equipment 6

3.2 Sinks, sponges 6

3.3 Dish towels, pot holders, trivets 6

3.4 Glassware 7

3.5 Plastic salad bowls 7

3.6 Tablecloths 7

4.0 Clean up 7

4.1 Leftovers 7

4.2 Rooms 7

4.3 Sanctuary 7

4.4 Coffeepots, water pitchers and carafes 7

Addenda – Kitchen Calendar 9

Common Sense 9

Handbook for Kitchen Use at CBI

1.0 Rules of Kashruth The CBI kitchen is kosher, therefore all rules of kashruth and its use are to be observed. To many of us the rules of kashruth are complex and perplexing, if you are not familiar with these rules and have not "worked" in a kosher kitchen we strongly suggest you seek the assistance of a mashgiach.  The mashgiach is fully versed and can assist you both in planning, food procurement and preparation in our kitchen.  The synagogue has a listing of individuals qualified to serve in this role. As in all things relating to Jewish Law, the synagogue's Rabbi has full authority and has the final determination over questions regarding kashruth. The rules of kashruth are quite detailed; the following are the basic high points to be followed in our kitchen.

1.1 All food brought into the kitchen to be served to the congregation and all preparation procedures used should be in accordance with the standards of Kashruth of the Conservative Movement as interpreted by the Rabbi of Congregation Beth Israel. Any questions that cannot be answered by the kitchen committee should be directed to the rabbi.

1.2 All meat and poultry must be purchased from a certified vendor of kosher meats under rabbinic supervision or must be purchased in a sealed package bearing appropriate kashruth certification. Kosher meat must have been previously koshered (soaked and salted) before purchase.

1.3 No shellfish (Shrimp, Lobster, Scallops etc.) is kosher. Only seafood that has (or had) fins and scales is kosher (i.e haddock, scrod, flounder, salmon, white fish, kipper etc. Swordfish is NOT kosher). Fish should be purchased either from a kosher vendor or, if purchased from a vendor who also sells non-kosher seafood, it should be cut with a clean knife on a clean surface.

1.4 All packaged products must bear a recognized kosher certification with the few exceptions noted below.

1.5 Fresh or frozen fruits and vegetables, eggs, milk, and most other natural products in their original form do not require certification. Canned fruits and vegetables packed in water or their natural juices also do not require certification. When in doubt, it is always better to buy a product with a kosher certification when available.

1.6 Wines used for Kiddush should have a kosher certification. Most soft drinks, beer, and liquor do not require certification (though some liqueurs may be dairy or may have additional ingredients that need certification.) Again, it is preferable to purchase kosher certified products where available.

1.7 No product containing milk or a derivative from milk (such as whey, lactose, sodium caseinate, etc.) may be cooked or served together with any product containing meat or a meat derivative (such as beef or chicken broth, etc.).

1.8 The kitchen may be used for the preparation of either a meat or dairy meal at any particular time, but not both at the same time, to avoid confusion and mixing of utensils

1.9 Fish, fruits and vegetables, eggs, and packaged products that are designated kosher/pareve may be served together with either dairy or meat products. Be certain that any dairy substitute cooked with or served with a meat meal is certified kosher/pareve.

1.10 Any utensil accidentally used for the wrong type of food requires re- kashering. Please set it aside and notify either the kitchen committee or the rabbi.

1.11 Some examples of kashrut symbols appear on the next page. This does not exhaust the list of acceptable kosher symbols.  If you find a product with a symbol not on this list, please check with the rabbi before using it. Please note that the “Tablet K” symbol is no longer acceptable.

2.0 General information

Arrange for synagogue availability with the synagogue’s Administrator several months in advance. For Bnei Mitzvah and other kiddushim, the family/individual is expected to provide wine, grape juice, challah, and a selection of food items for the congregation and guests. Please meet with the Kitchen Committee. Should you decide to hire a caterer, the Administrator can provide you with a list of available services, including an in-house option. If you are preparing food in the synagogue kitchen yourself, the Administrator will also alert you to other events where the kitchen will be used, so that you and the other parties may arrange a work schedule to avoid use conflicts. Any synagogue supplies that are used must be replaced. All fees for kitchen use must be paid at least 1 month prior to the event.

2.1 Hygiene

Prevention in the spread of food borne illness must be the first priority in all food preparation endeavors. All persons involved in the preparation of food and food items shall follow the recommended guidelines of SERVSAFE/MA Health Dept. in accordance with health regulations.   All "vendors" using the kitchen must provide the SERVSAFE certification of the employee in charge of the event.  A record of same should be kept in a file in the kitchen in the event an inspection occurs. This included the proper refrigeration, storage as well as minimum cooking temperature for meats, eggs and fish.  Special attention should be paid to avoiding cross contamination of meats and fish with produce and other items.  PROPER HAND WASHING is essential to the prevention on the spread of infection.  It is recommended that gloves be used and changed frequently when handling raw food.   Use common sense in approaching all food preparation.  Use clean utensils for tasting then wash or throw away, never "double dip!" Cough and sneeze into the crook of your elbow, not into your hands or in the direction of food. Wash your hands after blowing or wiping your nose. Fingers should NEVER be used to taste food, use plastic spoons to do so (never double-dip – use a fresh spoon each time you taste). If you are ill, it is preferable that you do not cook or handle food.

2.2 Bringing in food

All food served/brought into the synagogue must be strictly kosher in conformance with the Congregation’s general kashrut policies. The Congregation’s kashrut policies require that all food either is in packaging marked with a symbol indicating that the food is kosher or come from a kosher establishment (such as The Butcherie or Kupel’s in Brookline, or Larry Levine’s in Peabody). “Homemade” food may only be prepared in the synagogue kitchen. You must arrange for a mashgiach, the kitchen committee or a staff member to be present when you bring in food to verify the presence of a hechsher on all items requiring one. It is very easy to overlook something. In general, there are no exceptions to these rules. However the Rabbi has the final say when it comes to questions of kashrut. Please direct any questions to him/her. See attachment for acceptable symbols.

|[pic]Union of Orthodox Jewish Congregations |[pic]Kof-K Kosher Supervision |

|[pic]Organized Kashrut Laboratories |[pic]Star-K Kosher Supervision |

|[pic]Vaad Harabanim of Massachusetts |[pic]Kashrut Council of Toronto |

|[pic]Star-D Kosher Supervision |[pic]Khal Machzikei Hadas D'Chasidei Belz of Montreal |

|[pic]Kashrut Council of Toronto |[pic]The Diamond K, Division of Kosher Supervision of Congregation |

| |Lubavitch of Massachusetts |

|[pic]Montreal Vaad Hair |[pic] Triangle K |

|Tablet K is NO LONGER acceptable |[pic] Half Moon K – Kosher Overseers Associates of America |

2.3 Deliveries

Nothing may be brought into the synagogue after Shabbat has begun (sundown). If you are using a caterer, insure delivery prior to noon on Friday, and arrange to be there for receipt.

2.4 Work/cooking

No cooking or food preparation may be done in the synagogue kitchen after Shabbat has begun.

3.0 Kitchen kashruth “map”

The kitchen is marked in three colors, red (meat), blue (dairy) and green (pareve). These markings are critical to maintaining a kosher kitchen.

3.1 Utensils, cooking equipment

All drawers and cabinets are marked with a red (meat), blue (dairy) or green (pareve) label. All utensils, pots and pans, plastic bowls, can openers, cutting boards etc. are also marked with a red, blue or green spot, or are fully colored as such. The spot may be faint, or located on the underside of the equipment; make sure you locate it before using it. These cannot be mixed with utensils of another color, they must be returned to the appropriate drawer or cabinet.

No utensils or cooking equipment from home may be used in the synagogue kitchen. New items (in the box, unopened) such as utensils, service ware, and appliance may be brought in and used in preparation and is a welcomed and appreciated donation to the kitchen.  It is recommended that these items be left for proper marking, i.e meat, dairy, pareve for future use by others.

3.2 Sinks, sponges

The red, or meat sink is on the left, the blue, or dairy sink is on the right. You will also find red, blue and green sponges on the appropriate sides of the sinks. Only foods and utensils that fall into the appropriate categories should be washed in the sinks. For example, meat products and meat utensils can only be washed in the meat (red) sink. Dairy foods and utensils should only be used in the dairy (blue) sink.

Pareve foods and dishes may be washed in either sink; they should be washed as a group separately so that their residue does not mix with residue from either milk or meat dishes or utensils under the hot water. When washing pareve labeled items in either the meat or dairy sink (depending on which type of food is being prepared and served) please leave them in the "to be kashered” location so they may be used as pareve designation in the future

3.3 Dish towels, potholders and trivets

These items are also marked red, blue or green, and must be used accordingly. For example, when drying a dairy utensil, use the blue towels; hot dairy foods can only be set on a blue trivet and be pulled from the oven with blue potholders.

3.4 Glassware

Glassware is typically pareve, able to be used in either meat or dairy settings. Glass dishes (including Pyrex, Corning ware, Corelle, Duralex) are considered halachically non-absorbent and can be washed together with either. However, to be safe, they should be used only with green towels, potholders and trivets.

3.5 Plastic salad bowls

Plastic salad bowls are also marked red, blue or green

3.6 Tablecloths

Tablecloths are similarly red, blue or green. White cloths should only be used for synagogue special occasions (and should be discarded after the event).

4.0 Clean up

Congregants using the kitchen are responsible for cleaning up the kitchen and whatever rooms they are utilizing. Because of Shabbat rules, cleaning is limited to washing dishes, wiping counter tops, wiping tablecloths and taking out the trash. All spills must be cleaned however the used of electrical cleaning devices on shabbat is prohibited.  It is permissible to utilize a broom and wet mop to prevent personal injury Wet towels should be deposited in the laundry canister in the kitchen, and laundering them should be arranged with the kitchen committee.

4.1 Leftovers

Please plan ahead and bring disposable containers for your leftovers. If possible, place leftovers in their original containers. If none are available, wrap leftovers in plastic or aluminum foil, or in Ziploc bags (under the sink, but please replace what you use). Once a food item has been served it should not be retained or returned to be served again; however, should you wish to retain these "already served" food item for your own consumption they can be placed in containers and removed preferably after shabbat or the yom tov has concluded. We do not recommend the re-plating of food items which have already been served in keeping with health regulations and SAFE SERV guidelines.

4.2 Rooms

Check all rooms for food, young people in particular tend to wander the building and leave cups and plates around (particularly on the lower level).

4.3 Sanctuary

Plastic tablecloths should be wiped and put away in the closet with others of the same color. If they are significantly sticky, soiled or ripped, throw them out. Paper cloths should be thrown out. Spills should be wiped up.

4.4 Coffeepots, water pitchers and carafes

When washing/drying coffeepots, water pitchers and carafes with covers, please either leave the covers off completely or leave the cover in the 'open' position on the pitcher spout so that moisture can escape from inside the pitcher.

Addenda

Kitchen Calendar – The Care and Feeding of the CBI Kitchen

Every kitchen use

Clean countertops, stove, etc.

All dishes, pots and utensils must be washed and put away in the appropriate drawer or cabinet.

Trash must be taken out to the dumpster.

If towels are wet, arrange with the kitchen committee to have them taken home, washed and returned in a timely manner (preferably the next day).

Weekly

Assess material use, note when low on supplies, replace if needed.

If towels are wet, arrange with the kitchen committee to have them taken home, washed and returned in a timely manner (preferably the next day).

Monthly

Clean out the refrigerator.

Be ruthless when checking expiration dates and the condition of fruits and vegetables, they have a tendency to become “biology experiments.”

Twice annually

Clean the oven.

Passover

Remove all chometz from the refrigerator.

Place all chometz on the shelves in bins.

Tape the freezer, cabinets and all drawers closed.

Scrub the kitchen counters, floor, etc. completely.

Run the oven cleaning cycle.

Common sense

During food preparation, children are not allowed in the kitchen unless there is complete adult supervision.  There are potential hazards to children occupying the kitchen during food preparation. It is recommended that children never be left unattended in to kitchen due to the potential for serious bodily harm i.e burns, cuts and injury.

Label all material and food you bring in with your name and the date it will be used, ie, “Schwartz Kiddush 1/2/10.”

If soda bottles are already open, do not open another of the same kind. If it’s flat, toss it.

If young people wish to help out in the kitchen, they must check in and follow the instructions of the kitchen committee member or person in charge. [We are currently considering implementing a variant of the TAP program where young people can learn to be kitchen assistants; we wish to redirect “enthusiasm” in an appropriate manner!]

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