If you make products at home and sell them, do you need a Hechsher?
Why is it different than eating at someone else’s house that you don’t need a Hechsher?
Is this Hechsher different than a Hechsher on a food establishment?
How can you do spot checks in a person’s private home?
There are hundreds of Hechsherim – How do you know what you really can rely on?
What standards does a Kashrus need to have to really rely on them?
Fabulous episode on kashrus in home kitchens. I do know rabbonim who support the position that once money is involved people can no longer be trusted as an eid neeman, and I know others that do not take that position. The whole topic is interesting. I would just say I found the interviewee a bit disingenuous when he took the position against the
home cook saying what if she makes a mistake and nobody is there to supervise, etc. yet when you asked about the hechshers that have made mistakes he took the position that even the best hechshers aren’t perfect and make mistakes. So only hechshers can make mistakes and still be relied on but housewives cant be relied in because they might make a
יאכלו ענוים וישבעו
|You asked a question numerous times on the program how to know which certification to rely on 20 years ago I remember in Brooklyn there was an organization called kic I think reb fievel Cohen a”h was very involved. It was funded from the community not from the kosher establishments and they would go in and look into the various restaurants speak to their certification and check for themselves they would prepare an internal confidential report that they would share with the local rabbonim which would enable each rov to be able to answer individually their constituents about the various establishments what leniences if any they were relying on and presuming there was a relationship between the rabbi and his congregant the rabbi would know for that particular person if he should recommend yes or noI don’t know if they still do this but it may be something that could work in the larger Jewish cities unlike in the small out of town communities where everybody knows the information about the few local establishments|
Hi. Great episode this week. But can you also please discuss why we eat at all chabbad houses . They are all running profitable business les out of their home/shul how are they different from home businesses?
|There’s a fundamental difference between a restaurant (or even a home business) and a Chabad food service. And that is whether money is the motivating factor.Most food establishments in a Jewish Kehillah open to earn a Parnosso. Whereas with Shluchim if a Parnosso was the goal, moving to Tokyo to sell Shnitzel to Israeli backpackers would not be a first choice.
They open their food service with the intention of assisting the Avodas Hashem of yidden in a place with few options.
Obviously, I’m no Rov, but this basic Svoro seems like an obvious consideration. If Avodas Hashem is their goal, then confirming the highest kashrus standards is critical to their goal.
The same could be said for many communities, mostly out of town. For example, until a few years ago nearly Rabbanim in the 5 Towns only recognized that the Vaad as the sole local kashrus certifying agency. In this case, restaurants in these areas under any other hashgacha were considered not acceptable.