TAKING CHALLAH
VEGETABLE CHECKING
ALCOHOLIC BEVERAGES
COMMON KOSHER SYMBOLS
PASSOVER
From every batch of dough containing 1.25 Kg (2 lbs. 10 oz.) of flour or more, one must take 'Challah', i.e. take a small portion of dough and say 'Harei Zeh Challah'. On dough larger than 2.25 Kg (5 lbs.), the following Brocho is recited. Baruch Ata Ado-nai Elo-Heinu Melech Haolam Asher Kideshanu
BMitvotov VTzivanu LHafrish Challah Min Haisa. 
(Blessed are You Hashem Our L-rd, King of the Universe, Who sanctified us with His commandments and commanded us to separate Challah from the dough.) One must then take Challah. The separated pieces should be placed in a marked receptacle. All the pieces must be put in a special container to burn. Should it not be possible to burn the 'Challah' then it should be double-wrapped and discarded.
Many vegetables in use today are likely to be infested by insects and/or worms. These pests are usually difficult to detect because they are often the same color as the vegetable and/or they are extremely small - barely visible to the naked human eye. They can be as small as the period-dot at the end of a sentence. Due to this serious problem and the great effort required to check them properly, only certain vegetables are permitted for use in MK establishments. Others have restrictions and can only be used after the vigorous cleaning and checking procedures set forth below:
The policies below are the Vaad policies of the products being allowed in public institutions with Vaad certification.
Should you wish to use these products in your private home, please consult your Rabbi.
LIGHT BOX: A fluorescent light box can to be purchased to check the vegetables more rapidly and efficiently.
The leaves should be dried off and then placed flat on the box and carefully examined. The leaves must then be turned over and re-examined.
Although there may be various items listed below which may carry recognized Hashgachas, due to the problems of infestation, the Vaad Ha'ir has implemented the following guidelines:
Anise - The top must be cut off. Each leaf must be separated, and then be washed under running water on both sides and at that point one should make a visual inspection.
Apricots - Dried - These must be opened and randomly spot-checked for mite infestation. This is especially necessary when using inferior quality apricots such as Turkish apricots.
Artichoke Bottoms, Canned or Frozen - with an approved Hashgacha are accepted.
Artichokes - Heart of Artichoke may not be used at all even with Hashgacha. This applies to fresh, frozen or canned.
Asparagus - Green - Fresh Asparagus may only be used if the whole floret is cut off, the sides peeled and all brads have been removed. Ensure that every brad is taken off and each asparagus is totally smooth and then thoroughly rinsed. Only Bodek brand frozen asparagus may be used without checking. Other brands of canned or frozen asparagus, regardless if it has Hashgacha or not, may not be used.
Asparagus - Fresh White Asparagus may be used as is. Canned or frozen must bear a reliable Hechsher.
Basil - Wash in a soapy water solution. Sponge both sides of the leaf and rinse under water. Spot-check the basil.
Beans - Dried Beans should be checked with a visual inspection.
Blackberries - Blackberries may not be used due to the fact that it is difficult to check for infestation.
Blueberries - Only cultivated blueberries may be used. These must be washed well, and looked over.
Broccoli - Fresh. Only fresh broccoli stems may be used and must be washed with a brush under running water.
Broccoli - Frozen. Only Bodek or B-Tam brand frozen broccoli may be used.
Brussels Sprouts - Due to the difficulty of inspection of each Brussels sprout leaf, these may not be used.
Cabbage - Cabbage may be prepared in any of the following ways:
The heads of cabbage must be placed in the freezer and frozen for 48 hours. Thereafter the cabbage is to be defrosted after which each leaf must be washed under strong running water, ensuring that the water reaches each part of the cabbage. If there are any folds or crevices, the water must also be run over those areas. At that point the cabbage is acceptable. (This system is only good for cabbage that is going to be cooked and not for salads).
OR
The four outside leaves of the cabbage must be removed and discarded. Cut the cabbage into quarters and separate all the leaves. Put into a solution of either a) vinegar and water or b) salt and water. Leave the cabbage in the solution for five minutes. The solution is made up of one teaspoon salt to every litre of water. Should vinegar be used, taste the solution and ensure that it contains a strong vinegar flavor. Thereafter the cabbage should be rinsed off. The water should be shaken off and dried whereafter every single leaf should be inspected to make sure that it is insect-free.
OR
Each leaf of the cabbage should be taken apart. It should be put into a solution of soap and water containing one teaspoon of soap to a litre of water. Stir 2-3 times and leave the cabbage for 5 minutes in the solution. Both sides of each leaf should then be sponged off including folds and crevices, rinsed off very well and then it is acceptable.
OR
Bodek brand cabbage may be used without checking.
Cabbage - Red - The same rules as white cabbage above apply.
Cauliflower - Fresh cauliflower may not be used.
Cauliflower - Frozen - Only the frozen Bodek or B-Tam brand are acceptable.
Celery - All leaves of the celery including those on the heart must be cut off. A vegetable brush must be used and under strong running water, both sides of the celery must be brushed to ensure that it is insect-free.
Chicory - May not be used.
Coriander - Soak in a soapy water solution for five minutes. Remove the coriander. Check the water. If the water is clean, then spot check the coriander and cut it very finely in order to use. If the water is not insect-free, repeat the process. If on the third time, the water is not insect-free, discard it.
Dates - A number of dates should be opened and spot-checked to ensure that the batch of dates is not infested. The most common form of infestation in dates is a small off-white worm.
Dates - Glazed - Glazed dates should not be used unless bearing an approved Hechsher.
Dates - Pressed - Pressed dates may not be used.
Dill - Fresh dill may not be used. However if one would like to have a dill flavor, the dill is to be placed into a tightly woven cloth, tied and cooked. Thereafter the dill should be discarded.
Dill Dried - Dried dill is acceptable and must have an approved Hechsher.
Endives - Each leaf must be washed well under running water. This vegetable should not be confused with curly endives known as chicory.
Edible Flowers - Edible flowers may not be used.
Figs - Dried figs must be cut open and checked for any discoloration or white worms.
Flour - Open bags of flour should be stored in a cool place.
Garlic - When garlic is being peeled or prepared for the next day, they should either have a small amount of salt, oil, sugar or vinegar added.
Leek - Cut off the root approximately cm from the bottom. The green leaves on top should be cut off. The leek should then be split open down the side. They should then be spread out and each leaf washed and examined. To use the top green leaves for decoration, food-tying or any other purpose, the leaves must be split, washed on each side and brushed. They may then be used.
Lettuce - Only Iceberg and Boston lettuce may be used and should be prepared in any of the following ways:
The four outside leaves of the lettuce must be removed. Cut the lettuce into quarters and separate all the leaves. Put into a solution of either a) vinegar and water or b) salt and water. The solution is made up of one teaspoon salt to every litre of water. Should vinegar be used, taste the solution and ensure that it contains a strong vinegar flavor. Leave the lettuce in the solution for five minutes. Thereafter the lettuce should be rinsed off. The water should then be shaken off whereafter every single leaf should be inspected including all folds and crevices, to make sure that it is insect-free.
OR
Each leaf of the lettuce should be taken apart. It should be put into a solution of soap and water; one teaspoon of soap to a litre of water. Stir 2-3 times and leave the lettuce for 5 minutes. Both sides of each leaf should then be sponged off including folds and crevices, rinsed off very well. It is then acceptable.
OR
Bodek brand lettuce may be used.
Mint - Dry mint may be used.
Mint - Fresh - Should fresh mint be required for tea, only the mint leaves are to be cooked. The essence from the leaves should be poured through a filter. Only the essence may be used
OR
Put the mint into a tightly woven cloth and into the hot water. Then discard the mint.
Mushrooms - Mushrooms should be rinsed very well.
Mushrooms - Dried - Dried or powdered mushrooms may only be used with a reliable Hechsher.
Onions - Must be peeled and the first top layer taken off and then washed. When onions are being prepared for the next day, they should either have a small amount of salt, oil, sugar or vinegar added.
Oregano - Dried - Dried oregano is acceptable.
Oregano - Fresh oregano may not be used.
Parsley - Dried parsley with an approved Hechsher is acceptable.
Parsley - Fresh parsley may not be used. If parsley flavor is required, the parsley must be put into a tightly woven cloth, tied and cooked. Thereafter the parsley should be discarded.
Peppers - Green and Red peppers must be cut open. A quick visual inspection should take place to ensure that there is no infestation.
Pickles - Dill - Dill pickles must be washed before being served.
Radicchio - Radicchio should be washed well, leaf by leaf, on both sides and may then be used.
Raspberry - Raspberries may not be used.
Scallion - Only the white part of the scallion may be used.
Spinach - Dry spinach is acceptable with an approved Hashgacha of the Vaad.
Spinach - Fresh - Fresh spinach may not be used.
Spinach - Frozen - Only B-Tam and Bodek brand are acceptable.
Strawberries - Each strawberry must have the top cut off i.e. the green and a small part of the berry should be cut. Be sure when cutting off the top that you do not make a hole in the berry. Soak in a solution of soap and water and stir two or three times. Wash under running water and spot-check.
Vine Leaves - The vine leaves should be placed into a solution of soapy water, sponged on both sides and then rinsed.
VEGETABLES - Hydroponic or Greenhouse: These vegetables are not free of infestation and require the same rules of checking as above. Only those vegetables listed above may be used.
IMPORTANT NOTE: There are items that may have been omitted from the above list. This does not mean that it is acceptable without checking. For an item not included in the above list, check with the Vaad whether it may be used, if it needs inspection and how to do so.
VEGETABLES FOR DECORATION: Vegetables listed above which may be prone to infestation may not be used even for decorative purposes unless they have been checked as per the above rules. Vegetables which cannot be checked may not be used for decorative purposes at all.
APPROVED ALCOHOLIC BEVERAGES
Click here to view the list of approved & non-approved alcoholic beverages
 |
Union of Orthodox Jewish Congregations of America |
 |
The Organized Kashrus Laboratories |
 |
Star-K Kosher Certification |
 |
Kof-K Kosher Supervision |
 |
Kashrus Council of Canada |
 |
Orthodox Rabbinical Council of British Columbia |
 |
Chicago Rabbinical Council |
 |
Beth Din Hameyuchud LInyonei Kashrus of the Central Rabbinical Council (Hishachdus Horabbonim |
 |
Bais Din of Crown Heights Vaad Hakashrus |
 |
Khal Adath Jeshurun |
 |
Rabbi Gershon Mendel Garelik - Italy |
 |
Badatz Mehadrin |
 |
Rabbi Moshe Yehuda Leib Landau |
 |
The Bais Din Tzedek of the Eida Hachareidis of Jerusalem |
 |
Chug Chasam Sofer |
 |
The Bais Din Tzedek of Agudath Israel, Moetzes HaKashrus |
 |
The Bais Din Tzedek of Khal Machzikei Hadas - Maareches Hakashrus |
 |
Sheris Yisroel |
 |
Kedassia - The Joint Kashrus Committee of England |
 |
Manchester Beth Din |
 |
Rabbi Shmuel Yaffa-Shlessinger (Strasbourg) |
 |
Rabbi Y.D. Frankfurter (Paris) |
 |
Rabbi Mordechai Seckbach (Strasbourg) |
 |
Kashrus Department of the Beth Din of Johannesburg |