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Oseh Shalom's Proposed Kashrut and Dietary Policies

Earlier in the year, congregants were invited to join a Kashrut Subcommittee of the Religious Committee tasked with reviewing Oseh Shalom’s kashrut and dietary policies and developing possible revisions to meet Oseh’s changing needs.

The proposals below represent clarifications of current policy and recommended areas of change to current kashrut and dietary policy. The Subcommittee Proposals have been reviewed by the Religious Committeeand feedback from congregants is welcome and encouraged.  E-mail or call Chair of the KashrutSubcommittee:

Sue Robbins: 301-260-0088, suestar@verizon.net
Val Kaplan: 301-604-8134, vkaplan66@comcast.net

These proposals will also be discussed at the Congregation Annual Meeting, Wednesday, June 18.The Board will likely vote on final recommendations sometime in late summer.

The operation of our Kosher Kitchen with respect to preparing and serving meat and dairy meals (whether by congregants or outside caterers) will continue in accordance with past practices. Clarification of and changes in certain practices in this regard are discussed below. Many hours have been spent reorganizing and labeling to help facilitate adherence to Oseh Shalom policies. Advance reservation through the synagogue office for ALL uses of the kitchen is required effective May 15, 2008 (see separate Kitchen Use Policies document.)

Synagogue Campus Prohibition:Due to severe food allergies among some children and adults, the entire synagogue building and grounds must be free of peanuts and peanut products.Foods made on equipment that has also processed peanut products are allowed.In addition, the Religious School policies also prohibit chickpeas, sesame seeds and all tree nuts throughout the Classroom Wing.

POT LUCK EVENTS

We envision many Pot Luck luncheons occurring after morning service kiddush, Pot Luck dinners before evening services, as well as other events.

Events for which Pot Luck is NOT permitted, include but may not be limited to the following: Friday night (Erev Shabbat), Holiday/Festival onegs; Shabbat, Festival and Holiday Service Kiddush (wine/grape juice/challah); Tikkun L’eil Shavuot; Selihot; Tu B’shvat Seder; Break-the-Fast (Yom Kippur); Purim; traditional eight days of Passover

To facilitate a stronger sense of community, DAIRY and PAREVE (NO MEAT) food prepared in both congregant and non-congregant homes (both kosher and non-kosher) may be brought into the Social Hall for Pot Luck Events under the following conditions.

At NO time can such food/cookware/utensil(s) used in home preparation and/or for serving be brought into the Kitchen -- before, during or after the meal for heating, washing, storing, refrigeration or freezing.New, disposable aluminum pans are discouraged because their use conflicts with the OS Green Committee recommendations for eco-friendly practices.

These foods may be cooked and brought to Social Hall in pots, pans, bowls, etc., from people’s homes.   

Prepared foods from non-kosher restaurants, grocery stores/markets and delis are NOT permitted.

Food Preparers should bring their own serving utensils.OS will have some all-metal serving utensils available for use at Pot Luck Events.

These all-metal serving utensils will be considered “re-kashered” ONLY by washing in the OS dishwasher after the meal. Such utensils may be rinsed first, but ONLY in the sink with the garbage disposal adjacent to the dish washing machine. Event sponsor/primary contact is responsible for insuring proper washing and storage of such utensils. [This serving utensil policy is in effect for the first three pot luck events, after which, this practice will be re-evaluated.]

Instructions for use of the dishwasher and list of prohibited foods/food substances (e.g., beef, veal and chicken stocks, broths, non-kosher fish broths, animal shortening, etc.) will be posted and distributed widely.

Event Coordinator Obligations:

Organizers of any Pot Luck Event, must designate an Event Coordinator and must register with the synagogue office for both the Social Hall and the Kitchen in writing (hard copy form in office, e-mail, fax).They must also cc. the Rabbi or his designee, and/or the Rabbi/designee and Religious Vice President/designee (to be clarified).

Pot Luck Event Coordinator/responsible party must sign a Commitment Document when registering for use of the Social Hall/Kitchen.Any costs incurred to OS by the need to re-kasher or to pay for additional cleanup by others to restore Kitchen/kitchen items to original state will be charged to the Event. It is hoped that this process will reinforce the notion that with greater kashrut freedom comes greater kashrut responsibility.

Meetings or small gatherings – One or more people may bring in dairy or pareve food prepared in their homes that is in accordance with Oseh Shalom policies.Such food MUST be brought in disposable containers ONLY.If the meeting occurs in the classroom wing, contributors MUST NOT bring in food with peanuts, peanut products, chickpeas, sesame seeds or tree nuts. The rabbi/Religious Vice President do NOT have to be notified regarding food for this category of event.

GENERAL PROVISIONS Re Food in Kitchen and Social Hall

  • Friday night (Erev Shabbat), Holiday and Festival onegs, there will be at least one pareve dairy-free and meat-free) dessert.Such fruit and/or sweets will be identified with a sign reading “Pareve. Pareve dessert(s) may be served on clean trays/platters that have previously had dairy products served on them.
  • People cooking in OS kitchen may not bring in previously opened spices or flavorings This is current policy. [Because the Subcommittee was unable to agree on a modification of this policy, it is recommended that this issue be revisited in the future.]
  • Factory-packaged foods without heksher (kosher certification) may be used in OS kitchen with DAIRY or PAREVE meals, so long as the ingredients are listed and they are acceptable(no meat products or by-products). Prepared foods from NON-kosher restaurants, grocery stores/markets and delis are NOT permitted in Kitchen/Social Hall when a DAIRY or Pareve Meal is being prepared or served.
  • Some packaged foods without heksher may be used in OS kitchen to cook/serve with MEAT meals.
  • Such items include factory canned fruit and vegetables; such condiments as ketchup, mayonnaise; and margarine (which must be carefully checked for dairy ingredients such as whey, caseinate– not all mayonnaise or margarine is pareve); factory-sealed salsa and pickles, as long as the packages showing acceptable ingredients listed.
  • A widely distributed list of prohibited foods/food products/additives will be available in the Kitchen and through the Synagogue Office. Event coordinator/caterer is responsible for insuring proper observance.
  • Prepared foods from NON-kosher restaurants, grocery stores/markets and delis are NOT permitted in Kitchen/Social Hall when a Meat Meal is being prepared or served.
  • Opened products:Once a product is opened in the Kitchen, it must be disposed of or taken home, and may not be left in the kitchen refrigerator, unless it is pourable (i.e. no spoon or utensil was used), suchas ketchup, salad dressings, etc., inwhich case it may be date labeled and left in the synagogue refrigerator.
  • Bread, bagels, rolls and challah without kosher certification/hecksher may be used in the with DAIRY or PAREVEmeals only, and ONLY so long as the ingredients are known and checked.  Ingredients SHOULD be checked on packaged products which provide a list, or, if there is no ingredient list on the product, all ingredients must be confirmed by appropriate storeemployee.Bread products may be pre-sliced.
  • Giant supermarket’s own baked bread/rolls use only acceptable ingredients and are acceptable for use without ingredient label check. This policy does NOT include Giant baked goods such as sweets, cakes, desserts, pastries, sweet rolls, danish and quick breads, which may not be brought into the Kitchen/Social Hall without a heksher.
  • Any bread or bakery products to be used in the Kitchen or Social Hall with MEAT meals requirekosher Pareve certification.
  • FRUIT and VEGETABLE platters prepared by non-kosher vendors may be brought into the Kitchen/Social Hall ONLY if they come from vendors which sell only fruit and produce.Fruit/vegetable platters from the Dutch Country Market (Burtonsville/Laurel) are acceptable because the vendor (David Fisher) is a separate unit from other components of the market.In-store prepared packaged cut fruit and vegetables and platters from Costco, Giant or Safeway, etc., areNOT acceptable for use in our Kitchen/Social Hall.