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A kashrut subcommittee was formed by the Ritual Committee to review policies to insure that the synagogue biding, in general, and the kitchen, specifically, remain kosher. A copy of the guidelines that were developed are included here. The document also lists some resources where you can find additional information on keeping kosher. Please address any questions about these policies to one of the members of the Kashrut Committee. Thank you for your help in maintaining the kashrut of the synagogue.

KASHRUT AND USE OF THE KITCHENS AT CONGREGATION B’NAI ISRAEL

The Kashrut Committee has established the following policies to insure that the synagogue, in general, and specifically, the synagogue’s kitchen, remains kosher. These rules are in accordance with the policies of the United Synagogue of Conservative Judaism and have been approved by the CBI Ritual Committee. If there are any questions, please call one of the members of the Kashrut Committee: Edythe Wittes (401-766-3488), May Levinson (401-762-1835), Judy Schoenfeld (401-766-5495) or Phyllis Harnick (401-333-1168).

FOOD

All food brought into the synagogue must be marked by one of the accepted hechshires (Kashrut certifications).
CBI accepts the following hechshires:

· Vaad Hakasruth of Rhode Island or Vaad Harabonim (Vaad Hakashruth) of Massachusetts

· O U

· Star K

· Kof-K

· O K

· Triangle K

NOTE: Merely having the letter K on a package is NOT considered an acceptable certification of kashrut.

All foods must have one of the Kosher certifications. The only exceptions are uncooked eggs, fresh fruit and vegetables. Fruits or vegetables cut up by a supermarket must be marked.
All grape juice and wine must be marked kosher.
For food being prepared at the synagogue, all ingredients must be reviewed in advance by a member of the Kashrut Committee. Please call the committee chair, Edythe Wittes, with any questions.
Any baked goods must be from an approved bakery. Baked goods must be in the original box or package clearly showing the origin of the food. Check with the Vaad for list of what bakeries are approved. Note: Some breads and other baked goods from Stop and Shop or Shaws are Vaad approved (must have the Vaad certification on the label).
Meat must be obtained from a kosher butcher or kosher market selling kosher meat. Please have the meat in its original packaging so that it can be reviewed by a member of the committee.
Only caterers approved by the Vaad Hakashrut are permitted to come into the CBI kitchen.
If you are obtaining prepared foods from a caterer, please leave the food in the original packaging and have the invoice showing the sources of any prepared foods. Check with the Vaad for the list of approved caterers.
Food cannot be made at home and brought into the synagogue.
Please do not bring in beverages from any outside source into the synagogue.

USING THE SYNAGOGUE KITCHEN

If you are unfamiliar with the CBI kitchen, ask a member of the committee to show you which are the meat, dairy and pareve dishes, utensils and pots and pans. Arrange times when a member of the committee can be present.
Please note that MEAT pots, pans, and utensils are marked in RED. DAIRY pots, pans, serving dishes are marked in BLUE.
The sponge in the kitchen is for use with DAIRY dishes, pots, and utensils. When preparing a MEAT meal, buy new sponges for cleaning the dishes and pots and discard after using.
Be sure that you understand what is considered fleishig (meat). milchig (dairy) and pareve (neither meat or dairy). See the resources section below.
Food cannot be cooked on Shabbat or Yom Tov. Consult with the Kashrut Committee for the time when the Shabbat or holidays end and it is permissible to cook. The committee should also be consulted about heating previously cooked foods.

KITCHEN CLEANLINESS

Using the kitchen also means cleaning the kitchen. The kitchen must be cleaned after each use. If you are hosting an event at the synagogue, please arrange for additional custodial service through the synagogue office.
Information is available in the synagogue office explaining the dietary laws. If you are unfamiliar with the rules or the terminology take the time to read and understand the context of these guidelines. Please avail yourself of this information.

RESOURCES:

For more information consult:

CBI Kashrut Committee: Edythe Wittes, Chair

Vaad Hakashrut of RI: Vaad Hakashruth of Rhode Island, 275 Camp Street, Providence, RI 02906. (401) 621-9393; Fax: (401) 331-9393. Rabbi Mitchell Levine, Supervising Rabbi. E-mail: brithshalom1s@juno.com

United Synagogue for Conservative Judaism web site (http://www.uscj.org/). Click on Jewish Living and then on Kashrut. Check out the interactive kosher kitchen (http://uscj.org/KosherKitchen.swf)

O U (http://www.oukosher.org/)

Star K (http://www.star-k.com/consumer.htm)

Kof-K (www.kof-k.org/)

OK (http://www.okkosher.com/Content.asp?ID=9)

Triangle K (http://www.trianglek.org/)

Judaism 101

Kashrut: Jewish Dietary Laws (http://www.jewfaq.org/kashrut.htm)

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