Review
Session 1-
Bugs: based on current infestation research.
Eggs: if not possible to be fertilized, just blood issue. If possibly fertilized entire egg may be forbidden.
Canned food: retort heats many products. Product requires certification or intimate knowledge of plant.
Mashgiach: knowledgeable and observant even when in challenging situation.
Cholov Yisroel: concern of non-kosher milk mixed in to preserve better. Today government oversight.
CRC Hashgocha list: for company products; not restaurants or meats.
Session 2-
Mashgiach responsibilities: all doors, sign in accountability for product, checking ingredients, in charge.
Before Shabbos: opening packages, setting up heating elements, food totally cooked, blech in place.
On Shabbos: return to blech if intent to do so, still hot (liquid or solid), never left go, fully cooked.
Hot Plate: placing on shabbos cold, dry, fully cooked, to inverted cookie sheet.
Session 3-
From milk to meat: stove top grates, oven, drinking glasses, leftover bread and salt, storage care.
Milchig bread
Shul utensils: none from outside, must be toiveled and properly marked.
Hard cheese according to Star-K
Fish and Meat: cooking pots, fleishig plates
Session 4-
Terms: Eino ben Yomo, Nat bar Nat, Charif
Parve leftovers: cooked in fleishig pot that was clean, and if more than 24 hours from fleishig use.
What is DE?
Charif: activates old taste. By knife can activate old taste even if cold (spicy with pressure)
Lemons: sharp, but cut many at a time.
Session 5-
Pas Yisroel: usually lenient if needed, extra effort to be careful for Shabbos
Bishul Yisroel: now edible raw, fit for a king; Jew adds to fire or preferably in charge. Care by restart ovens.
Chodosh/ Yoshon
Thank you for your participation!