By COLlive reporter
Rabbi Yitzchok Hanoka, Senior Rabbinic Coordinator responsible for the Tri-State region at OK Kosher Certification, presented a shiur on practical kashrus at Kollel Anash of Crown Heights last week.
Rabbi Hanoka, who is well-versed in the complex requirements and nuances involved in setting up kashrus systems in large and small manufacturing facilities, worked for many years hand in hand under the direction of his father-in-law Rabbi Don Yoel Levy OBM, the longtime head of the OK.
Rabbi Hanoka shared general guidance on the production of various food items. He explained the differences between a national hechsher and a chassidishe one. He discussed the level of hashgacha required for fish companies (tuna, salmon, and herring).
He also discussed kashrus issues that can arise in a restaurant setting: Cholov Yisroel, Pas Yisroel, Bishul Yisroel and vegetable checking. The level of hashgacha required for restaurants owned by someone who is not Shomer Shabbos, was laid down clearly.
Rabbi Hanoka also gave pointers for Lubavitcher Chassidim who follow the Alter Rebbe’s psak to kasher utensils at the temperature of 212 Fahrenheit.
Kollel Anash is located at Congregation Anash on Montgomery Street and is under the leadership of Rabbi Michoel Lerner. The Kollel was founded and is sponsored by Rabbi Dovid Fischer, Rov of Congregation Anash.