Halacha Mastery: Hilchot Mashgiach Kashrut

In our first topic we will survey the sources that define what a mashgiach is and what he does. We begin with texts from the Mishna through the great medieval authorities and the Shulchan Aruch.

Starting next week, we will concentrate on the conclusions drawn by the modern poskim, focusing primarily on the opinions of R. Moshe Feinstein.

In this session we cover the decisions of the Shulchan Aruch and other early modern authorities requiring the mere possibility that the mashgiach see the non-Jew milking the cow or the mere possibility that the mashgiach appear and see the non-Jews at work in the store or private home.

Next week, we will turn to the opinion of R. Moshe Feinstein regarding the reliability and trustworthiness of non-Jewish food producers who certify the kashrut of their products in writing.

In this session, two seemingly contradictory teshuvot of R. Moshe Feinstein: In the first he embraces the reliability of factory certification that all their ingredients are of kosher origin. In the second he rejects that reliability and insists on full-time, on-site inspection.

In this sessions, R. Moshe Feinstein’s strict criteria for kashrut supervisors.

In this session, we conclude our survey of the opinions of the great poskim regarding the minimum requirements for kashrut supervision by studying the responsa of R. Asher Weiss and Rav Kuk.

Women functioning as kashrut supervisors: The strict view.

In this session, R. Moshe Feinstein’s opinion in the Iggerot Moshe.

In this session we will start to examine the opinion of R. Menashe Klein in his Mishne Halachot.

This week we will complete that and go on to the teshuva of R. Moshe Sternbuch.

In this session, we begin the topic of bishul Akum (non-Jewish cooking).

We will continue with the same material.

In this session, the position of non-Jewish slaves and employees.

R. Bakshi Doron’s attempt to find a leniency to permit non-Jewish cooks in Israeli police kitchens.

In this session we turn to practical issues discussed by contemporary poskim regarding commercial food production:

1) Rav Cohen of Antwerp on tuna fish and bishul yisrael.

2) Rav Aviner on Arab bread.

3) Rav Lau on cooking done by non-Torah observant Jews.

In this session we will complete Rav Lau’s opinion regarding cooking by Jews who do not observe Torah from last week. We will also discuss beer and other beverages that are cooked or brewed, and the Mashgiach lighting the flame prior to cooking.

In this session, we will complete our survey of the opinions of contemporary poskim regarding non-Jewish cooking. They include: Rav Ovadya Yosef, Rav Moshe Sternbuch, Rav Eliezer Yehuda Valdenberg, Rav Yitschak Weis, and Rav Gedalya Felder.

The opinion of the Rosh requiring one of the following in kashering non-kosher utensils: 1) The utensil must not have been used within at least 24 hours; or 2) The volume of boiling water must exceed 60 times the volume of the utensil being kashered. Sources are available through the links.

In this session we will cover the opinion of the Rosh requiring one of the following in kashering non-kosher utensils: 1) The utensil must not have been used within at least 24 hours; or 2) The volume of boiling water must exceed 60 times the volume of the utensil being kashered.

In this session: earthenware utensils (כלי חרס) and glass utensils.

This session, we begin our final topic in הגעלה (kashering through boiling): glass. After kashering glass, we will turn to challa, which must be taken from dough.

In this session: What is the minimum amount of dough that requires separating halla without a bracha? What is the minimum amount of dought that requires separating halla with a bracha?

We will continue with the material from the last session.

In our final session (a bittersweet moment as we will be wrapping up our course): Noodle kugel; dough recipes based on liquids other than water; the shiur of separation (how much halla needs to be taken).