Kosher Egyptian Strawberries

  "Kashrut" Is a set of Jewish religious dietary laws. Food that may be consumed in accordance with the Halakha (Jewish law) ( הֲלָכָה ) 

is termed Kosher, which means “Fit”  in Hebrew.
 

G‑d commanded the kosher laws to the children of Israel in the Sinai Desert. Moses taught them to the people and wrote the basics 

of these laws in Leviticus 11 and Deuteronomy 14. 

The details were handed down through the generations and eventually written down in the Mishnah and Talmud. Various ordinances were enacted through the generations by the rabbinical authorities as safeguards for these biblical laws.
 

Among the numerous laws that form kashrut are prohibitions on the consumption of certain animals (such as pork and shellfish), mixtures of meat and milk, and the commandment to slaughter mammals and birds in accordance with a process known as shechita. 

A mitzvah is a Divine “commandment” and “connection.” 

We eat kosher because G‑d commanded us to, and by 

fulfilling the Divine will we connect to G‑d.

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BASICS of KOSHER· 

Certain species of animals (and their eggs and milk) are permitted for consumption, while others are forbidden—notably pork and shellfish.
 

Meat and milk are never combined. Separate utensils are used 

for each, and a waiting period is observed between eating them.
 

Meat must come from animals that are slaughtered in a specific 

(and painless) manner known as shechitah, and certain parts 

of the animal (including the blood) must be removed.· 

Fruits, vegetables and grains are basically always kosher, but must be insect free. Wine or grape juice, however, must be certified kosher.
 

Since even a small trace of a non-kosher substance can render a food 

not kosher, all processed foods and eating establishments require certification by a reliable rabbi or kashrut supervision agency.

There are also laws regarding agricultural produce that might 

impact the suitability of our daily food for consumption. 

One of the basic principles of kashrus is the total separation 

of meat and dairy products. Meat and dairy 

may not be cooked or eaten together. 

 Kashrut (kosher laws) can thus be seen as “spiritual nutrition.” 

Just as there are foods that are good for the body and 

foods that are harmful, there are foods that nourish 

the Jewish soul and foods that affect it adversely.

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A third category, ( PAREVE ) or ( PARVE ), is comprised of foods which 

are neither meat nor dairy and may therefore be eaten with either. 

Pareve foods refers to “Neutral” foods that contain neither meat nor 

dairy ingredients, nor their derivatives. All fruits, grains, vegetables, 

water and minerals in their natural state are Kosher and Pareve. 

Eggs from kosher fowl are also Pareve, as are fish.

A Pareve item acquires a dairy status when it is mixed together with a dairy food or produced on dairy equipment; it acquires meat status when mixed or cooked with meat or produced on meat equipment.

Certain fruits, vegetables and grains must be checked for the presence of small insects and larvae, which are not kosher. Eggs must 

be checked for blood spots, which are not kosher.

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 www.chabad.org/library/article_cdo/aid/113424/jewish/Kosher.htm 

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  Food produced on machinery previously used to produce non-kosher items may be rendered Non-kosher. The same applies when 

alternating between dairy/meat and Pareve productions.

 The basic principle to bear in mind when koshering is that 

the way the non-kosher food substance is absorbed into 

the walls of the utensil is the way it is expelled.  

It is possible to return non-kosher equipment back to kosher status 

or from dairy back to Pareve. The process of making vessels, 

utensils, dishes, ovens, and sinks kosher is called 

“koshering” or “kosherizing”. 

Kosherizing by the rabbi assigned to your facility and involves a process of cleaning and purging equipment of its non-kosher status.
 

After all equipment is left idle for 24 hours, it is meticulously cleaned by facility staff and inspected for cleanliness by the rabbi. 

There are few methods, which vary based on the equipment, and 

include boiling, steaming, and purging through direct contact with fire.

Once this process is done, the production equipment becomes kosher. 

Kosherization is also required to produce Passover products in 

a facility that was used to produce other products during the year. 

Even before your kitchen is made kosher, begin preparing for 

the change. Buy only foods which are certified kosher. Begin 

to keep meat and dairy separate. Many people use 

disposable utensils just before going kosher. 

Remove all questionable foods. Before making the kitchen 

kosher,  discard all foods prepared in the pre-kosher kitchen. 

Many of the utensils in your kitchen will continue to be used after undergoing a process called koshering. There are several 

methods of koshering, including heating the item with 

a blowtorch or immersing it in boiling water.
 

The method used depends upon the type of utensil and how it has 

been used.After deciding with your rabbi which utensils will 

be koshered, an appointment should be made for him to 

come and kosher your kitchen. See Koshering 

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 “MILCHIGS” and “FLEISHIGS” 

In keeping with the total separation of meat and dairy required in 

the kosher kitchen, separate sets of dishes, pots, silverware, 

serving dishes, bread trays and salt shakers are needed. 

These different sets should be kept in separate cabinets. Also 

necessary are separate sets of draining boards, draining racks, 

dish sponges, scouring pads, dish towels, and tablecloths. 

Dish soap, cleanser, and scouring pads used for dishes 

and pots must be certified kosher.

A very practical and widespread practice in Jewish homes is to plan 

the different sets of meat and dairy utensils around a color scheme. 

A traditional example is red for meat and blue for dairy. Draining racks, sponges and dish towels are key elements in this color system. 

Choose your own color scheme and use it as a reminder for yourself and anyone else who will be working in your kitchen.  The separation 

of meat and dairy must be maintained throughout the kitchen. 

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www.chabad.org/library/article_cdo/aid/82667/jewish/Koshering-Your-Kitchen.htm

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Checking Strawberries for Insects

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A common problem with vegetables involves possible insect infestation.

  The level of infestation in the strawberry crop varies from time to time. Consequently, the method of checking varies as well. 

There are increasing amounts of insects such as thrips and aphids infesting most of the fruits and/or vegetables, 

The prohibition against consuming insects, even very tiny ones 

- as long as they are visible to the naked eye - 

is mentioned five times in the Torah and is very strict.

 Because of the texture of the strawberry, it is difficult to check. 

Therefore, infestation must be removed. 

Washing under running water or soaking in salt water is helpful, but the vegetables must also be inspected under a bright light, either daylight 

or artificial light. The degree to which insects are present in fruits and vegetables varies in accordance ith the region, season, and the origin. 

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 Many times strawberries are often infested with thrips and aphids. 

They are usually found under the green leafy crown 

on the top of the Strawberry. 

The KOF-K policy on how to wash the strawberries is the following: 

One should cut off the leafy part of the strawberry, 

fill a bowl with vegetable washing soap and let the 

strawberries soak in cold water for 3-5 minutes. 

One can tell if there is enough vegetable washing soap if the water 

is very slippery from the soap. One should then wash off the 

strawberries over a strong stream off water making sure 

that the water touches every part of the strawberry. 

After completing this process one does not have to check 

the strawberry for bugs. If the green crown is not removed from 

the long stem strawberry then one should use the same cleaning 

method as mentioned above, and with the fingers push the leave up. 

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These are the instructions from the cRc (Chicago Rabbinical Council) 

as to their most recent approved method of washing / checking strawberries for use by the Kosher consumer. 

This method is suggested by the cRc based on their findings of 

a high occurrence of insects currently found in strawberries, 

making the previous method insufficient. 

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“cRc” recommends the following to clean strawberries from insects;  

1) Cut off the green tops of the Strawberry 

(trying to avoid making a hole in the process).

2) Soak and agitate the fruits of strawberries in soapy water 

(don not substitute with veg. wash), using a concentrated 

solution of approximately one tablespoon of dishwashing 

liquid mixed together with no more than 8 cups of water. 

This process should last for about 2 minutes. 

The cRc suggests using Seventh Generation non-Fragrance 

Natural Dish Liquid Soap, as it leaves the least amount 

of “soapy aftertaste” on the strawberry.

3) Rub each strawberry thoroughly under a stream of cold water with hand (or preferably with a bristled brush like a toothbrush).

4) Soak and agitate the strawberries a second time for 2 minutes in new soapy water with the same ration as stated above.

5) Rinse strawberries well. Once all five steps have been done, the strawberries may be used without further inspection. 

The cRc points out that this does NOT apply to Organic Strawberries that are very difficult to properly clean and check for bugs, and therefore, should be avoided at this time. 

If one wants to avoid this whole process of cleaning strawberries, 

one may simply cut off the tops and peel off the entire 

outside of the strawberry, followed by a rinse.

 https://kosherquest.org/crc-checking-strawberries/ 

https://checkvegetables.com/strawberries-check-bugs/

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CHECKING FROZEN STRAWBERRIES

The fact that an item is frozen does not alleviate the necessity 

of checking it. Consequently, frozen strawberries must be checked 

in a manner similar to fresh ones. Bug-free frozen strawberries grown 

for the kosher market are now readily available. 

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Many ice creams and yogurts, even if they are otherwise kosher, use strawberries that have not been sufficiently removed of infestation. 

These products should be avoided. Some ice creams and yogurts, 

on the other hand, are indeed careful in the use of strawberries, 

and will only use strawberries that are insect-free. 

These ice creams may be eaten (if the kashruth supervision is 

up to standard). All jellies have no infestation issues, 

since they do not use actual pieces of strawberry.

Jams, however, do use pieces of strawberries, and could 

have infestation issues. One should avoid them.

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This is only a brief summary.  

Please do not rely on this summary alone

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  WHAT IS BADATZ KOSHER?

A Badatz (Hebrew: בד״ץ plural batei din) 

is a major Jewish beth din (rabbinical court). 

The term is a modern one, and is an acronym for 

beit din tzedek ("court of Justice")

Badatz Kosher is a very special kosher certificate

It is preferred especially by some religious groups living in Israel

Devout Jews make use of Badatz Kosher products on religious holidays

In Israel, the term "Badatz"  is often used to refer to the Badatz of the Edah HaChareidis

However, it is not the title of this group, and other batei din use the title as well. It is often used in the context of 

hechsherim (kashrut certification)

The "Edah HaChareidis" is “The Orthodox Council of Jerusalem "OJC”

The Edah HaChareidis is known for its high standards in rabbinical supervision of kosher food

It is considered to be one of the strictest hechsheirim in Israel

  The council was founded in 1921 by devout "Ashkenazi"

 residents of Jerusalem, especially of the Old Yishuv 

 The Jerusalem Badatz, the group responsible for the 

kashrut supervision of almost every major product in Israel. 

Unlike other large kashrut supervisors like OU, they have no website 

and no PR – yet their hashgacha is ubiquitous and their influence on Israeli society profound

Badatz is an acronym for (Beit Din Tzedek), and acts as the high court for the ultra-Orthodox, fiercely anti-Zionist Edah ha-Charedit, a Charedi roof organization, based in Jerusalem, with other branches in Charedi strongholds around the world like Antwerp and New York. The Edah ha-Charedit is opposed to Zionism in general, but also the government of Israel and the Israeli Rabbinate, which it views as illegitimate

Badatz itself does not only perform kosher supervision, but acts as the arbiter of halakhic law in many of the Charedi neighborhoods of Israel (Meah Shearim, Geulah, Bnei Brak) and uses the considerable clout it has thanks to its widespread hashgacha to attempt to sway the government and corporations to more strictly follow Jewish law. 

As such, it is seen by secular Israelis (and some non-Charedi 

religious Israelis) as an emblem of the power the Charedi 

establishment has in dictating the style of life in Israel. 

 The food-production companies know that many ultra-Orthodox families won’t rely on the kosher certification of the state Chief Rabbinate, which they deem not strict enough. If they want to 

preserve the ultra-Orthodox consumers, they need to 

feature the Badatz kosher logo

 Several ultra-Orthodox communities offer kosher certification. But it 

is the Badatz kosher symbol that has become over the years an 

integral part of the food-production industry. Its curly logo is 

displayed on packages of the most highly rated brands

 The Badatz kosher certification is not cheap. Companies must pay for kosher supervisors that accompany daily the whole production process

 Factories are forced to hire supervisors whose job is to keep 

their eyes on the workers to catch them trying to instill 

non-kosher raw materials into the product

Read more: https://www.al-monitor.com/originals/2022/02/ultra-orthodox-kosher-certification-body-becomes-commercial-giant#ixzz8Ja4QyKpo

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Badatz Production Requirements

1) 

The rinsing process should include at least a strong Jacuzzi with water overflow, washing with strong water nozzles 

in addition to a second Jacuzzi with water overflow

2) 

Rinsing is done with at least (10) Brushes with strong water nozzles

Or

 with a third Jacuzzi with water overflow instead of brushes.

3) 

All recycled water in the rinsing process should be filtered (120 microns)

4) 

Badatz requires strawberries to be without the presence of insects

Over 2 (two) insects in the test of (300) strawberries,

The batch will be rejected

5) 

Badatz requires that, during production hours, 

The whole production process should be under the supervision 

of at least two inspectors who will perform tests on each batch

Only after strawberries are approved, 

The cartons be stamped with a Badatz Hologram.

6) 

Over (12-hours) of production, requires more than two inspectors

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