IN 1898 JOSEPH WALKER lived with hisfamily in the beautiful highlands ofScotland and had a happy and ambi-

tious dream of producing the finest short-bread in the world. Though only 21 yearsold, he set about with determination todevelop nothing less than a recipe thatwould result in a perfect and delicious, allnatural shortbread.

To his delight, Joseph Walker succeededin creating a lasting culinary legacy thatbecame, first, a regional favorite. From hissmall bakery shop in the charming villageof Aberlour-on-Spey he created cookiesthat soon became popular throughout thehighlands. A faded photo of Joseph’s firstdelivery wagon pulled by his black horse“Luvie” is today a treasured family heir-loom. Little did Joseph realize that over106 years later, his original recipe short-bread would still be baked in Scotland, butnow loved the world over.

Today, Joseph’s grandchildren Joseph,James and Marjorie carry forward the fam-ily tradition from Abelour. They now oper-ate from one of Europe’s most modernbakeries, combining the latest state-of-the-art technology with traditional meth-ods and offering over 50 varieties of short-bread and many other baked delicacies.

Walkers shortbread is the best-knownand leading food brand exported fromScotland. It is distributed to over 60 coun

triesand has received

numerous awards forexcellence–and yet it is baked as it alwayshas been, using the finest pure creamerybutter, flour, sugar and salt without anypreservatives, colorings or flavorings. Thecookies are prepared in small batches sothat they receive the utmost attention andare packaged in the company’s signaturered tartan plaid cartons and tins with rib-bon logo at the peak of freshness.

Because of the care given to the selec-tion of the finest quality ingredients andto each and every step in the baking andpackaging process, it was a smooth transi-tion for Walkers to offer kosher productsand reach an even wider consumer audi-ence. All of Walkers baked kosher prod-ucts are prepared under the supervision ofthe Kosher Division of the OrthodoxUnion and proudly bear the widely recog-nized OU symbol of certification.

The Walkers kosher line includes suchpopular varieties as Shortbread Fingers,Shortbread Petticoat Tails, HighlanderShortbread, Shortbread Rounds, AlmondShortbread, Chocolate Chip Shortbread,Hazelnut Shortbread, Wholemeal Shortbread

CONTINUED ON PAGE 16

Unionbehind the

Winter 2004Spotlight on OU Companies

A P U B L I C A T I O N F O R C E R T I F I E D C O M P A N I E S

Reaching 4,000 Food Executives & Over 2,500 Companies Worldwide

WE WELCOME YOUR COMMENTS & CONTRIBUTIONS

fax212.613.0775

e–mailsafrane@ou.org

36

Making Fruit Jelly Kosher: It’s Easier Than Ever

THIS JUST IN:OU News Roundup

The OU Meets the Challenge ofCertifying theBeverage Industry

Food for Thought on Campus: An OUProgram Brings a Busy KosherKitchen to Cornell

8

17

❝ ... it was a smoothtransition forWalkers tooffer kosherproducts andreach an even widerconsumeraudience.❞

symbolsymbolNo Shortcuts for This Shortbread

2 BEHIND THE UNION SYMBOL WINTER 2004

COMPANIES NEW TO THE WORLD of kosher certification and supervision are often baffled bythe intricacies of the kosher process and the strin-

gencies placed by the OU. New ingredients, changes insources of current ingredients, new equipment, brand andproduct name changes–all require prior and writtenapproval by the Orthodox Union office. At times, sources ofingredients, dutifully submitted to our office with a requisiteLetter of Certification, are returned with a “not acceptablefor use in OU certified products” notification. What’s allthe fuss? Why all of the stringencies? “We are running abusiness here, rabbi. Ours is a food production business,not a religious seminary. We need to ship out product.”

It is no mere coincidence that the very first lawrecorded in the Bible is a dietary law: “Of every tree of

the garden you may freelyeat. But of the tree of knowl-edge of good and evil youshall not eat” (Genesis 2:16-17). Human beings are com-posed of body and soul, nei-ther of which possesses exclu-sive reign over human behav-ior and thought. Therefore,God must impose limitations,restrictions and guidelinesfrom the very beginning ofhuman existence. WithoutDivine direction, man couldeither turn Epicurean–in searchof only pleasure, or ascetic–in avoidance of all pleasure.

Having created man “of thedust of the earth,” God recog-nizes the human need to eat inorder to sustain and nourish theearthly element of creation. Justas creation renews itself daily, ahuman being strives every dayto synthesize body and soulwith a discipline that will allowfor a life worthy of its Creator.Therefore, issues of nutritionand body care are treated asearnestly and scrupulously asritual. Mysticism teaches that,“The human figure unites allthat is above and all that isbelow. . . .” Indeed, it is the call ofa higher discipline that requiresa human to meticulously andconscientiously follow everylaw and regulation that sustains

the body/soul connection. That higher discipline isKashrut. Jewish tradition sees the act of eating as anopportunity to elevate one’s behavior to a higher level.

Many of our certified companies recognize that beyondthe obvious financial gain and benefits, there is a highercalling underlying the placement of that prestigious OUsymbol on the packaging of their products. The CEO ofH. J. Heinz understood it this way: “The OU logo sym-bolizes purity and quality, that the product has beenreviewed and looked at and has been found to be far morethan just acceptable.” The OU certified product embodiesthe dedication of many good people in your plants and inour OU offices, who have been willing to accept and liveby this discipline. That is what the rabbi comes to verify.

Without eating, we cannot survive. But just as anyother human physical function may become merely ananimalistic act, so the consumption (and production) offood may become a “dead offering.” On the other hand,eating, and the production of food may mirror holiness,and reflect this higher calling. We all eat, but unlike thecultural motto, “You are what you eat,” from the biblicalpoint of view, it isn’t just what you eat, but how youeat–and how you produce the foods you eat–that distin-guishes humans from animals. Your company’s contin-ued and consistent compliance with its OU kosher pro-gram makes us partners not only in meeting your com-pany’s needs and the Orthodox Union’s requirements,but also in a higher calling. This is the reason for our col-lective and persistent focus on the details of Kashrut.

Best regards,

Rabbi Dr. Eliyahu SafranEditor in Chief / Senior Rabbinic Coordinator

KASHRUT DIVISIONRABBI MENACHEM GENACKRabbinic Administrator

RABBI MOSHE ELEFANTExecutive Rabbinic CoordinatorDirector, New Company Department

RABBI YAAKOV LUBANExecutive Rabbinic Coordinator

RABBI DR. ELIYAHU SAFRANSenior Rabbinic Coordinator Director, Review and Update Department

RABBI YERACHMIEL MORRISONRABBI ABRAHAM JURAVELIngredient Approval Registry

■ ■ ■

STEPHEN J. SAVITSKYChairman, Joint Kashrut Commission

RABBI HOWARD KATZENSTEINDirector, Business Management

■ ■ ■

RABBI EMANUEL HOLZERChairman, Rabbinic Kashrut Commission

ORTHODOX UNIONSTEPHEN J. SAVITSKYPresident

RABBI DR. TZVI HERSH WEINREBExecutive Vice President

DAVID OLIVESTONEDirector, Communicatons and Marketing

BEHIND THE UNION SYMBOL

RABBI DR. ELIYAHU SAFRANEditor–in–Chief

STEPHEN STEINEREditor

PAMELA WEIMANGraphic Designer

OrthodoxUnion

❝ Many of our certifiedcompanies recognize thatbeyond the obviousfinancial gainand benefits,there is a highercalling underlyingthe placement ofthat prestigious OU symbol onthe packaging of their products.❞

From the Editor

www.oukosher.org 3

WHEN THE FOOD AND DRUG ADMINISTRATIONoriginally fixed the standard of identity forfruit jelly in 1940, the definition, which was

based on the evidence of two centuries of recipe books,was roughly a fifty-fifty combination of fruit or fruitjuice and sugar. However, when the FDA modified thestandard more recently, the new definition reflectedthe staggering complexity of the modern food industry.The new standards now permit the addition of acidu-lants such as citric acid, buffering agents such as sodi-um citrate, high and low-methoxyl pectins, anti-foamingagents, flavorings, preservatives, and other ingredients.

While the ingredient base for fruit jelly has becomelarger, kosher rules continue to focus on unchangingthemes: the ingredients have to be kosher and the produc-tion equipment must be acceptable for kosher production.With respect to both of these areas, changes in the foodingredients market make producing kosher fruit jelly aseasy as ever–as long as the proper precautious are taken.

The additives used in fruit jelly are eminently avail-able as kosher certified. PH adjusters such as citric acidand sodium citrate can easily be procured from koshercertified companies, as are flavorings and anti-foams.All of these ingredients must be listed on the ScheduleA before they are purchased and brought into the facility.The fruits themselves must be free of insect infestation.When fruit juice, which is used for fruit jelly, is the rawmaterial, the presence of insects is not a problem. Butwhen jams or preserves are the goal, larger chunks offruit are used. Pureeing fruitsensures that any insects presentwill be nullified. If the fruit isnot pureed, plants must workwith the OU to take measuresthat any potential insect issuebe eliminated.

The classic problem forkosher equipment in the jellyindustry has been figuring outways to accommodate, in akosher production plant, theproduction of non-kosher grapejelly. Grape jelly is a stock-in-trade for any fruit jelly manu-facturer–Americans have enjoyedgrape jelly with peanut butter,

or on toast, or on pancakes, since time immemorial.Grape jelly has, until recently, been available in largequantity only as non-kosher. Kosher rules require thatgrape juice be produced only under constant supervi-sion and rabbinical involvement, which has, untilrecently, resulted in a distinctly more expensive grapejuice. Because of the greater expense, kosher certifiedfruit jelly manufacturers and the OU have had to go togreat lengths to accommodate non-kosher grape jellyproduction while also producing other certified jellies.Down-time is required as part of the kosher-cleaningprocess; intense CIP protocols are implemented; andschedules for rabbinical visits must be incorporatedinto production schedules. Steam that is used for non-kosher grape jelly cannot be reused for any kosher pro-duction. And most important, steam emitted fromnon-kosher grape production that is captured duringjelly production cannot be reused in kosher jelly.

Many OU companies continue to work superblywith their rabbinical coordinators and field representa-tives to ensure that the necessary kosher-cleaning, withits concomitant requirements, takes place after a non-kosher grape jelly run. But increasingly, OU companieshave chosen to forego the complications involved inproducing both kosher fruit jellies and non-koshergrape jelly and choose, instead, to purchase koshergrape juice for a kosher grape jelly production. Theirchoice has been fueled by a singularly importantdevelopment: the drop in price of kosher grape juice.

“The price isn’t exorbitant,like it was years ago,” says JohnWhitaker, Vice President ofOperations, Baumer Foods inNew Orleans, LA, who choseto replace non-kosher grapejuice, “the only thing thatwas non-kosher” in the plant,with kosher grape juice. Andfor Baumer Foods, which sellsits grape jelly to the prisonsystem–and doesn’t bear an OUeven though it is kosher–theretail benefit from having akosher grape jelly wasn’t evenpart of the company’s bottom-line evaluation. Still, the choiceto go to kosher grape juice

CONTINUED ON PAGE 4

Making Fruit Jelly Kosher: It’s Easier Than Ever by Rabbi Gavriel Price

4 BEHIND THE UNION SYMBOL WINTER 2004

has been beneficial. Downtime has been eliminated andproduction schedules streamlined.

The price drop is in part attributable to new tech-nology, employed by the OU during the autumnalgrape crush, which alleviates the cost of supervision forgrape juice companies. Juice companies that have part-nered with the OU have found new ways of reducingcosts for grape juice products. In addition, some long-standing OU companies like Johnson Concentrates ofYakima, WA, have chosen to produce only kosher grapejuice, which enables them to cut out the costs associat-ed with switching from non-kosher to kosher produc-tion. Johnson Concentrates can maximize its efficiencyand pass on the savings to its customers. “Kosher andnon-kosher grape juice are trading at about the samelevel,” said Dave Watkins, Vice-President, JohnsonConcentrates. The reason, he said, is that there are morecompanies like Johnson Concentrates that are supply-ing the juice market with more kosher grape juice.Greater supply and less expensive production costs havetranslated into a better price.

The OU has many decades of experience in the jelly, jam,and preserves industry. Although times have changed,the rudiments of certification remain the same. Andnow it’s easier than ever to maintain a kosher fruit jamor preserves program with the OU, even where grapesare concerned.

RABBI GAVRIEL PRICE

RABBI GAVRIEL PRICEwas born in Los Angeles,studied at Stuyvesant

High School in New YorkCity, and majored in histo-ry at Reed College inPortland, OR, where hereceived his BA degree.

After college, he studied Classical Greek at the CityUniversity of New York Graduate School and in 1994studied and taught in Budapest, Hungary.

Later that year, he came to Israel and studied atthe Machon Shlomo Yeshiva in Jerusalem. He then pur-sued advanced Judaic studies at the prestigiousBreuer’s Yeshiva and Kollel Institute in New York City,where he received his rabbinic ordination.

Rabbi Price joined the Orthodox Union KashrutDepartment five years ago and specializes in ingredi-ent research. He serves as rabbinic coordinator for thevinegar and transportation industries. Married andfather of three, Rabbi Price and his family reside inthe Washington Heights area of Manhattan.

OU

pro

file

The Quest for Perfection at Sarabeth’s KitchenSarabeth's Kitchen is a multi-faceted company that pro-duces a gourmet line of highly acclaimed jams and pre-serves. The OU certification is proudly proclaimed in allits literature.

It is perfection that Sarabeth is after in everythingshe makes. Ever since she brought her grandmother'ssecret marmalade recipe (considered by many to be theworld's best) to life in 1980, Sarabeth knows that every-thing she sells has to be perfect. Sarabeth's personalsearch for perfection in food extends to every jar of heraward-winning “Legendary Spreadable Fruit.” The fruitsare hand cut to avoid bruising and to preserve their nat-ural flavor and texture. They are slowly simmered insmall batches and allowed to thicken without the use ofpectin, until they reach their peak of flavor. Over theyears, Sarabeth has creatively developed a number ofdelicious flavors in her Spreadable Fruit line, using onlythe finest of ingredients. Each is rich in complex tastes thatsatisfy the most discerning of palates. They are natural,less sweet and lower in calories than ordinary preserves.

It was only natural that when Sarabeth's decided toacquire kosher certification that it selected the Orthodox

Union, considered tobe the most highlyregarded agency forkosher supervision. And over the years since Sarabeth'sacquired the OU certification, its faith in the quality andefficacy of the Orthodox Union's conduct of their opera-tions, has been proven time and time again. The cour-teous and efficient rabbis conduct their meticulousinspection of our facilities in a professional manner, gen-erating confidence that any product carrying the OUlabel adheres strictly to kosher requirements.

Sarabeth's has found that not only does the OU cer-tification engender sales to kosher outlets throughoutthe United States, but the perception of quality attrib-uted to kosher products also encourages purchases by allconsumers. It is the company's intention to continue totarget the kosher customer as it appears to be an everincreasing number.

Rabbi Kalman Scheinerserves as the Orthodox Union Rabbinic Coordinator for Sarabeth’s.

JELLY CONTINUED FROM PAGE 3

OU COMPANIES Speak

www.oukosher.org 5

Clearbrook Farms has been in the business of making thefinest fruit-based products for 80 years. At ClearbrookFarms we believe in only using Grade A fruit to make ourpreserves, butters, fillings and sauces. We also insist thatour fruit is grown by small, family-owned farms in thepremium growing regions of the United States. OregonBlack Raspberries, the most expensive berries in the U.S.,Michigan Red Tart Montmorency Cherries and hand-picked California Apricots are examples of the regionalfruits found in Clearbrook Farms preserves. ClearbrookFarms follows a family tradition of using the highest-quality ingredients combined with time-honored pro-duction methods.

The legend began with founder Jacob Liscow in1924, with the first batch of raspberry filling made forDolly Madison Bakeries. From there, the family expand-ed into making various fruit fillings for pastries, dough-nuts, cookies and turnovers. The next generation madespecial batches of the family’s favorite preserves once ayear during the holidays as gifts for family, friends, andbusiness associates. So prized were these gifts of old-fash-ioned preserves that they were persuaded to launch a fullline of retail products.

Today, the production is still carefully tended byfamily members. Each batch of Clearbrook Farms’ pre-serves and fruit butters claim fruit as the number oneingredient and contain no artificial colors, flavors, cornsweeteners, or preservatives. “We use our family’s tech-nique of cooking our preserves under vacuum at lowtemperatures to maintain the fruits’ identity, naturallyintense flavors and brilliant colors,” explained DanCohen, vice president of Clearbrook Farms and grandsonof Jacob Liscow.

For the past 10 years, OU Kosher certification hasenhanced the quality perception of Clearbrook’s prod-ucts. “The OU symbol is a perfect fit for our productsbecause it is the universal sign for purity and is recog-nized throughout the world,” Mr. Cohen continued.

“It doesn’t matter whether you’re Jewish, Muslim orin Japan, the is a sign of purity in our industry,” he said.

Available to consumers in mail-order catalogs andthrough the finest retail and specialty shops across thecountry, the Clearbrook line features 15 preserves, sevenfruit butters, and five flavors of Fruit Tart, Bakehouse Tart

Shells, and four fruit Drizzles. A special French canningjar is used for many of the products, creating attractivepackaging that is also an environmentally friendly con-tainer to reuse. Clearbrook Farms has been covered innumerous national magazines and newspapers and hasreceived numerous industry awards.

Private labeling and selling ingredients to foodser-vice clients remains a tradition and a large part of thebusiness. “If you want to do business with large compa-nies like Proctor & Gamble and Krispy Kreme, you haveto be certified. It’s critical to them,” said Mr. Cohen.Clearbrook Farms also sells its preserves in food servicesizes to bakeries, hotels, and restaurants.

“The OU symbol goes hand in hand with the highquality perception of specialty foods,” noted Mr.Cohen.Four generations of family expertise and an ongoingcommitment to crafting the finest quality products–combined with OU kosher certification–guarantees consumers the purest product on the market. The com-pany’s family adage still holds true: “Taste them once, bespoiled for life.”

Rabbi Elimelech Lebowitzserves as the Orthodox Union Rabbinic Coordinator forClearbrook Farms.

OU COMPANIES Speak

CLEARBROOK FARMS“Taste Them Once,Be Spoiled for Life.” ❝ The OU

symbolgoes handin handwith thehighqualityperceptionof specialtyfoods.❞

OU News Roundup OU News Roundup OU News Roundup OU News Roundup OU NewRoundup OU News Roundup OU News Roundup OU News Roundup OU News RounduNews Roundup OU News Roundup OU News Roundup OU News Roundup OU News ROU News Roundup OU News Roundup OU News Roundup OU News Roundup OU NewTHIS JUST IN: OU News Roundup

By Rabbi Avrohom Stone

THIS JUST IN: OU News RoundupBy Rabbi Avrohom Stone

AS A PUBLIC SERVICE,the Orthodox Unionpresents some news

that impacts on the worldof kosher food productionthat you just might havemissed.

Detectives Derail Diabolical “D” Dilemma

Desoto, DE December 4–(OU) Determined detectives fromthe Desoto Department of Decency detained 47-year-oldDexter DePew on December 3. Depew, described by detec-tives as a deranged derelict, was depressed and defensivein court as he denied allegations of defacing dozens of“D” designations on Dean’s Delectable Donut boxes.

Depew defended his deeds by declaring that the “D”designation delineating the dairy status of Dean’sDelectable Donuts was deceiving. “Deans Donuts aredevoid of dairy ingredients,” Depew declared. “Dwellersof Desoto deserve decent declarations of “D” whendeemed doable, and don’t deserve to be deceived bydoubtful designations of D when ‘dem dang donutsdon’t dunk dairy.’”

When questioned about the incident, experts in thefield of kosher certification commented that Depewoverlooked that the donuts were given the D designationby the OU. He is correct that, technically, the productsdo not contain any dairy component; however, they aremade on equipment which is also used to produce otheritems that are dairy. According to kosher rules, suchproducts cannot be eaten together with meat and the D

designation alerts consumers tothis fact. While some kosher

supervision agencies employa special DE designation,

signifying that theproduct was made ondairy equipment butcontains no actualdairy, it has long beenOU policy to labelsuch items as simplyOU D. Because of thepossibility that someminimal residue might

be left on equipment after a dairy run, OU has determinedthat it would be necessary for an RFR to visibly confirmeach cleanup, a process most companies would find pro-hibitive. Therefore, OU policy is not to use the DE desig-nation.

Depew was discovered destroying the D designationsduring a depraved and deranged display of displeasure atthe Dean’s Donut stand at Delaware Downs. He wasdetained and is destined to be deported.

In a somewhat related development, the Governor ofDelaware has petitioned the United States Postal Serviceto change that state’s official abbreviation from DE toplain D because, as he said, “There’s plenty of dairy inDelaware! Our dairy industry is thriving!” the Governorexclaimed at a hastily called press conference.“Retaining the DE abbreviation has led to the canardthat all we have is dairy equipment when, in reality, wehave a thriving milk and cheese industry. Besides, if themost prestigious kosher organization in the world, the OU,does not use DE, we in Delaware want no part of it either!”

New Advance in Field of Kosher Supervision

New Zealand, August 10 (OU)–Biomechanical engineersat the world renowned Center for Really Absurd andZany Inventions (C.R.A.Z.I.) stunned both the scientificand kosher food supervision worlds recently when theyunveiled their newest invention–RabbiCop. The massiverobot, made of aluminum, stainless steel and strategical-ly placed chewing gum, is intended to fill the role of RFRin visiting kosher certified facilities to insure compliancewith the conditions of the kosher program.

Speaking at a press conference from their worldheadquarters in Aukward, New Zealand, the C.R.A.Z.I.scientists (formerly from the Maryland Academy of Discoverya.k.a. M.A.D.) heralded their handiwork as the greatestadvance in kosher supervision since the translation ofschedule A into understandable English (a feat whichsome still do not believe has occurred). “RabbiCop is abiomechanical marvel,” exclaimed Dr. Oscar Zinfendel,head of research for C.R.A.Z.I. and former chief M.A.D.scientist. “He will change the face of kosher supervisionas we know it. In addition, certified companies will real-ize a significant saving by not having to provideRabbiCop with hairnets each time he visits.”

6 BEHIND THE UNION SYMBOL WINTER 2004

RABBI AVROHOM STONE

ws Roundup OU News Roundup OU News Roundup OU News Roundup OU Newsup OU News Roundup OU News Roundup OU News Roundup OU News Roundup OU

Roundup OU News Roundup OU News Roundup OU News Roundup OU News Roundupws Roundup OU News Roundup OU News Roundup OU News Roundup OU News

Working with the job description of an OU RabbinicField Representative in mind, the scientists set out to create a robot that could effectively accomplish all of theRFR’s duties. Typically, the RFR on his visit to a plant willinventory ingredients verifying compliance with theschedule A; check labels for authorization and proper useof the OU symbol according to schedule B; review formulas and production records; assess the status ofequipment as to dairy, pareve or non-kosher; examine trucking seals and paperwork to ascertain the source ofbulk shipments and proper kosher status of the tankers;inspect time sheets for holding tanks and silos; andkosherize equipment when necessary, in addition to per-forming a myriad of other tasks.

“RabbiCop can do all of that and more,” stated Dr.Zinfendel. “Due to his hollow but durable stainless steelexterior, he can also do double duty in any productionfacility as a work surface, holding tank or, when angry,an ultra high temperature pasteurizer.”

The C.R.A.Z.I. inventors admitted that they do notanticipate being able to overcome some of the majordrawbacks in their invention, including RabbiCop’sunwieldy and unmanageable 23 ft. 7in., 4960 lb. meas-urements. “This proved to be our biggest challenge,” Dr.Zinfendel admitted. "How could you expect us to createsomething that does so many things as effectively as an OURFR and still fit it in a package the size of a human being?”

Rumors of Impropriety Derail Campaign

Washington D.C., October 21 (OU)–Speculation is run-ning high today amongst the political crowd in officialWashington as to the identity of an unidentified candi-date for high political office who, it is rumored, is aboutto be accused of significant improprieties in his past.

Specifically, it is alleged that the unidentified candi-date was formerly a high ranking official in a companywhich manufactured kosher food products. These prod-ucts, according to unnamed reliable sources, were certi-fied as kosher by the Orthodox Union, the premierkosher certifying agency in the world.

According to well placed sources, former employeesof the candidate have come forward with documentsthat show that he neglected to file a number of necessaryforms with the OU when he served as chairman of hiscompany. Of the many accusations that have beentossed about, the most serious one centers on his unwill-

ingness to report at least seven new ingredients to theOU over the course of a two year period, along withneglecting to request approval for, and register, anastounding 243 assorted private labels over the sametime span. The same unidentified former employee hasalso alleged that, when confronted at the time with evi-dence of his lack of compliance with form submissionsand the necessity to do so promptly, the chairmanreplied, “Poppycock, fiddlesticks and horsefeathers! Letthe Rabbi come in and find these things and reportthem! Isn’t that the OU’s job?”

A review of the OU contract by an independent teamof legal experts revealed that the opposite is true. Whilethe RFR who visits a plant in the OU system files regularreports with the company’s Rabbinic Coordinator in theOU New York office, it is the contractual responsibility ofthe client company to submit the following forms:

• Product Termination–official notification that a certi-fied product or label is no longer being manufactured bythe company.

• Ingredient Approval Request–request for authoriza-tion to use any new or newly sourced ingredient andhave it added to the schedule A.

• Request for Private Label Authorization–a three-partyagreement between the company, the distributor and OU thatauthorizes use of the OU symbol on that company’s products.

• New Product Authorization–request for authorization touse the OU symbol on a previously non-existent or non-certified product that now might meet OU requirements.

The candidate’s spokesperson released the followingstatement on behalf of the candidate: “It is well docu-mented that our man followed all rules and regulationsof the company’s agreement with the OU while he waschairman, and filed all necessary documents. Unlessthere is evidence that he didn’t, in which case, he reallymeant to, and was going to get them in before theRabbi’s next visit, but the Rabbi came back too soon. And,anyway, isn’t it what’s in your heart that really matters?”

A spokesman for OU offered no official opinion onthe matter, other than to express confidence that OUcompanies are known for the thorough, complete andexpedient manner in which they submit their necessaryforms and paperwork.

Rabbi Avrohom Stoneserves as rabbinic field representative in the Tri-State area. Hisinstructive and entertaining articles appear regularly in Behindthe Union Symbol. His “Test Your Kosher IQ” in the Winter 2004edition received many positive responses and correct answers.

www.oukosher.org 7

AMERICANS TODAY AS in no period in their history have become extremely health conscious.People are exercising, walking, dieting, taking vita-

min and mineral supplements, eliminating smoking,stress and most of all avoiding the wrong foods and eat-ing the right ones. Nowhere is this more evident than inthe hot filled, non-carbonated, beverage industry. Juicesand juice blends of any fruit or vegetable available toman, teas and drinks made of any flavor imaginable, dietor no carb, fortified with vitamins and minerals, andsports and energy drinks are fast replacing carbonatedbeverages as America’s choice.

It is for this reason that many companiesseek OU certification to provide kosher certi-fied non-carbonated hot filled beverages tothe large growing market of consumers whodemand them. This has proven to be verychallenging for the OU, as the level of cer-tification in hot filled beverage plantstends to be more complicated than inmany other industries and demands alevel of cooperation between the com-pany, its workers and the OU staff, thatis not required in other plants, due tothe constant need for kosherizationthat is required.

The most sensitive ingredient inany non-carbonated hot filled beverageplant is non-certified grape juice. It iswell known that all vegetables andfruits and their natural juices are inher-ently kosher. The exception to this isthe grape. Due to the sacramentalusage of wine by almost all of theworld’s religions, almost dating back toman’s creation, the rabbis felt the needto make special kosher requirementsthat apply not only to wine, but also togrape juice and to any product producedfrom either of them. If any of theserequirements are not adhered to, notonly is the juice, wine or productsderived or containing them not accept-able to consume, but in addition theyrender any equipment used in their

production, kept in them for more than twenty-fourhours or heated in them at a temperature of over 120

0F,

non-kosher.Kosherization prior to being used for kosher produc-

tions is required, something that can be time consumingand very costly. It is for this reason that the OU encour-ages all companies that possibly can to eliminate totallytheir use of non-kosher grape juice and to use in all theirproductions grape juice whose certification has beenapproved for use by the OU. In addition, the exclusiveuse of kosher certified grape juice creates many more

products that are available to the kosher con-sumer, providing additional revenue for thebottler, which can offset the greater expenseof kosher juice.

Another group of very sensitive ingredi-ents are flavors and colors, not all of which

are acceptable. The use of milk, whey, milkderivatives or any ingredient that isdairy, if used in an all-pareveplant–even if certified–are of muchconcern. Vitamins such as ascorbicacid and riboflavin which are com-monly added to most juices anddrinks, and vitamin blends which are

very popular in energy and sports drinks,can be problematic and require certifi-cation, as does citric acid, another com-mon additive. The production of clam-mato containing non-kosher clam basecreates unique kosher concerns.

The OU always advises the use, ifpossible, of an ingredient having certifi-cation, to the use of the same ingredientwhich is not certified, even if the partic-ular production that the ingredient willbe used in is not certified and even if ittakes place on lines where certifiedproducts are never run. This practiceeliminates the possibility of mix-ups,which may require down time, costlykosherizations and possible recalls.

Hot filled beverage plants with fewexceptions process both kosher and non-kosher products, thereby necessitating

8 BEHIND THE UNION SYMBOL WINTER 2004

The OU Meets the Challenge of

By Rabbi Zvi Goodman

The OU Meets the Challenge of

By Rabbi Zvi Goodman

the need for kosherization. Food processing plants havetraditionally been situated adjacent to the source of thefoods that they process. Since apples and grapes grow inthe same climatic regions and can share much commonprocessing and bottling equipment, concentrators andstorage tanks, most apple processing plants, in addition,extract grapes into juice. This creates the need for kosher-ization prior to production of apples or other kosherjuices. After the grape juice season there may be timesduring the year once the crush has ended and the equip-ment has been kosherized, that a company has a neces-sity to repress sediment found at the bottom of its tanksor re-concentrate grape juice, thereby requiring re-kosherization of the equipment. In such instances, thecompany must inform the OU of its need for re-kosher-ization and make the necessary arrangements for it withthe RFR and office.

Pasteurizers and fillers are also used to process andbottle both certified and non-certified product andtherefore require kosherization. Non-certified formulascontaining grape juice or grape juice blends, in additionto formulas containing other non-acceptable ingredients,are bottled with certified formulas on the same line, on the

same day. In order to eliminate the need for more thanone kosherization a day, the OU recommends creating asequence of daily productions, first pasteurizing and bot-tling certified products and then non-certified, schedulingall production of certified formulas that are scheduled tobe run on the same line, on that day so that they are pro-duced at the beginning of the day, then followed bythose formulas that do not appear on the schedule B andare not certifiable, with kosherization prior to the nextday’s production. Companies which only bottle oneproduct a day per line, should kosherize the morningafter the non-certified products are processed.

Generally the Orthodox Union requires a representa-tive of the OU to be present at all kosherizations. In special circumstance, this requirement may be waived,for example, if the C.I.P., or cleaning performed of thelines, conforms to OU kosherization standards and isalways performed at consistent intervals–requirementsthat must be verifiable. In addition, daily productionsheets showing the order, the name and number of eachformula run on each line must be made readily availableto the RC and RFR.

www.oukosher.org 9

Certifying the Beverage Industry

RABBI ZVI GOODMAN

BORN IN HARTFORD, CT, Rabbi Zvi Goodman was educated at the Rabbi IsaacElchanan Theological Seminary of Yeshiva University, and is a graduate ofYeshiva University. After studying at advanced Torah and Judaic law schools

in Israel, he received rabbinic ordination from Medrash Hatalmud TiferethAvrohom Yeshiva in Jerusalem, as well as from a number of Jerusalem’s leading rab-binic scholars. Upon his return to the United States, Rabbi Goodman served as aRabbinic Fellow at the prestigious Beth Medrash Govoha Rabbi Aaron KotlerInstitute for Advanced Learning in Lakewood, NJ for eight years.

He served as director of rabbinic studies at Yeshiva Shaare Torah in Suffern, NYand also held several supervisory positions in the field of kashrut. Rabbi Goodman

joined the Orthodox Union’s Kashrut Department nine years ago, where he serves as rabbinic coordina-tor for many of the OU’s hot filled beverage companies, including: Nantucket Nectars, The Naked JuiceCompany, Knouse Foods, Clement Papas, Cliffstar and Pom Wonderful. In addition to the many bever-ages companies, Rabbi Goodman also serves as RC for condiment, jam and jelly, and vitamin companies.

Rabbi Goodman resides in Monsey, New York. He is married, the father of six children, and has five grandchildren.

OU

pro

file

CONTINUED ON PAGE 22

Certifying the Beverage Industry

10 BEHIND THE UNION SYMBOL WINTER 2004

The application process for new beverage companiesseeking OU certification can sometimes be lengthy.This is due to the detailed information needed regardingthe products and the manufacturing facilities. Much timeis often spent by the OU staff trying to gather needed data.Likewise, many companies spend much time assem-bling information only to be told that these materialsare not complete. Below, therefore, is an outline of whatis required by the OU to process a new beverage com-pany application. Many companies have been amazedat how quickly their applications were processed afterthey took the time to include the following:

• Always indicate in your application all productswhich you plan to produce, even those which will notbe kosher certified.

• If you are producing your product at a co-packer,indicate how often you project your product will beproduced–once a month, twice a month, etc.

• Indicate all plants which produce your products,even those which will only produce your non-certifiedproducts.

• Include a formula for each product you seek to haveOU certified. The formula should list all componentsused to produce your product. (Amounts of compo-

nents used are usually not needed). It is not necessary to list the compo-nents of an item which arrives at the

plant as a pre-mix or base. It should be listed on theformula as a pre-mix or base only.

• To each formula attach a letter of certification foreach component used. Make sure you indicate with anarrow or asterisk which item on the letter of certifica-tion you use. If you use a pre-mix or base you will needa letter of certification indicating that the pre-mix orbase is kosher certified. (Letters of certification for theingredients used in the pre-mix, but not listing the fin-ished pre-mix as a certified item, are not acceptable).

• Indicate which phases of production (if any) involveheating of the product, or individual ingredients usedin the product.

• Include whatever data you have regarding the CIPprocedures at the plant, and how often they are per-formed (nightly, following each eight hour shift, etc.).

• Forward drafts of your labels as soon as they areavailable. This will help us list your products on yourletter of certification in a manner which clearly indi-cates to your customers which of your products are cer-tified, thus avoiding confusion regarding productswhich are similar to one another.

Rabbi Yitzchok Mincer joined the Orthodox Union Kashrut Department in 1996 asa New Companies Rabbinic Coordinator. He focuses on newcompanies and plants’ applications from the beverage anddairy industries.

If you likedthe first OU

Kosher Video,you’ll love the second one,“The KosherStandard.”

Here in 20 minutes is everything you need

to know about the procedures and require-

ments necessary to produce an OU Kosher

product, and how to design an effective

system at your company. Recommended

for personnel in management, production

and quality control and for in-house training.

CALL 212.613.8115

E–MAIL SAFRANE @ OU.ORG

VISIT WWW.OU.ORG

TO ORDER EXTRA COPIES

Putting Your New Beverages on the Fast Track to Approval By Rabbi Yitzchok Mincer

OU KOSHER VIDEO–THE SEQUELOU KOSHER VIDEO–THE SEQUEL

JOHN FEROLITO AND DON VULTAGGIO foundedFerolito Vultaggio & Sons, a distributor of beer prod-ucts in the New York market, in 1971. Working

seven days a week, the two built their business into oneof New York’s premier beer houses. In late 1986, thecompany took the first step toward national identitywith the introduction of several successful beer products.Introduced initially in New York, the beer products soongrew to national brand status.

The success of their beer products didn’t distractFerolito and Vultaggio from the development of otherproducts. In 1992, with an eye on the rapidly increasingconsumer demand for ready-to-drink iced teas, the twodecided to enter the competition and AriZona Iced Teawas launched. From its introduction, the brand receivedphenomenal success selling over 700,000 cases by theend of the year. By the end of 1993, sales of AriZonareached over ten million cases and Fortune Magazineselected AriZona as one of the top products of 1993.From its meteoric beginning, the AriZona brand hasgrown to become one of the nation’s largest share brandsin ready-to-drink teas.

The marketing plan for AriZona was simple: producea high quality product, in unique packaging, offering theconsumer great value and the retailer high profit.AriZona was introduced in a “single serve” 23.5 ouncecan, with colorful Southwestern-style graphics, uniqueto ready-to-drink beverages. The AriZona can stood “headand shoulders” over the competition and even today isone of the best selling packages for the product line.

Over the years, the company has enjoyed interna-tional recognition for its AriZona package designs.AriZona products have been honored with Gold Awardsand Best of Show at the London InternationalAdvertising Awards Package Design competition. Theywere two-time winners of the Clear Choice Award, pre-

sented by the GlassPackaging Industry,and took first place in the much-covetedMOBIUS AdvertisingAwards among others.

The brand hasevolved from teas tojuices to coffee. Thebrand’s line of green

teas is one of the best selling items in the AriZona prod-uct portfolio, and the catalyst for the company’s jumpinto neutriceutical beverages with RxHerbal Teas, InfusedVitamin Water, No Carb Teas and Botanically Brewed Teas.

In May 1997, AriZona Beverages took steps to havetheir products OU certified. “Attaining OU certificationwas very important for our brand,” declared FranciePatton, Vice President of Corporate Communications. “Ithas brought us new opportunities in the kosher marketbecause the OU is accepted everywhere. It has been a pleasure working with the Orthodox Union and we look forward to working with them as our productline grows.”

Rabbi Eliyahu Safran serves as Orthodox Union Rabbinic Coordinator for AriZona Beverages.

AriZona Beverages’ Formula for Success: Quality, Packaging, OU Certification

www.oukosher.org 11

OU COMPANIES Speak

12 BEHIND THE UNION SYMBOL WINTER 2004

An Impulse to Succeed:The Energy Drink Becomes OU KosherBy Erin Gabrielle Hecht

IMPULSE BEVERAGE COMPANY is leading the nextgeneration of energy drinks. The award-winning com-bination of great taste, proven functionality, modern

packaging and intelligent business strategy positionsImpulse Energy Drinks to be able to compete successfullyas a serious contender in the ever-intensifying energydrink category. Impulse hit the market in 2001, with distribution limited to South Florida. According to plan,in just three years Impulse has become the preferred bev-erage choice of Miami's famous South Beach. The brand isdemonstrating consistent triple-digit growth and world-wide awareness. As a result of its strong South Floridamarket presence and multi-cultural acceptance, Impulsehas created a high international demand; by year-end,Impulse Energy Drinks will be distributed in 25 countries.Impulse is widely recognized within the internationalindustry as the most promising and best tasting energydrink manufactured and marketed in the United States.

Impulse recognized there was no energy drink avail-able to the people who follow kosher dietary laws.Knowing how fast and promising the energy drink cate-gory is, Impulse acted immediately and made a strategicdecision to make its complete line of energydrinks–IMPULSE ENERGY Original; IMPULSE EXTREMESugar Free; Triple the Energy; IMPULSE ZERO (Zero Sugar,Zero Carbs and Zero Calories)–kosher. The company isconstantly improving and developing innovations thatdirectly respond to and satisfy today's consumerdemands. Being able to market Impulse as great tasting,sophisticated lifestyle, and NOW OU KOSHER energydrinks opens the door to a huge amount of business andto new channels of trade.

Vitaminwater is produced byEnergy Brands Inc., whichwas formed in 1996 to createbiologically better water sothat all consumers can feelgood about what they drink. The company’s coreproduct, Vitaminwater, was introduced in 2,000,pioneered its category, and continues to remainthe leader in the enhanced water category today.

The company strives to make its productavailable for anyone and everyone to enjoy.Since Vitaminwater’s inception, the OrthodoxUnion has certified it as kosher. Thus, whenlooking for a healthy, flavorful beverage,Vitaminwater is sure to meet the needs of any-one who keeps kosher.

Vitaminwater is specially formulated withvitamins, minerals and nutrients that offerunique hydration options to consumers with anon-the-go lifestyle, who couldn't otherwise getnutrients from eating the proper amount offruits and vegetables. Vitaminwater begins withglacéau smartwater– vapor distilled water pluselectrolytes, made through proprietary technolo-gy. Next is the addition of the finest quality vita-mins and nutrients, based upon prevailing nutri-tional science and validated by consumerresearch. Finally, Energy Brands Inc. adds flavorand color to the water in a way that is particu-larly conducive to the product's philosophy.

The formula in Vitaminwater incorporates ablend of vitamins, minerals and other nutrientsthat work synergistically to meet the needs ofconsumers with a hectic lifestyle. And of course,it is OU kosher.

Rabbi Yermia Indich serves as the Orthodox Union Rabbinic Coordinatorfor Energy Brands Inc.

CONTINUED ON PAGE 23

OU Agencies Seek Corporate SupportCorporate Sponsorship Opportunities Still Available

The National Jewish Council for Disabilities, an agency of the OrthodoxUnion, has corporate sponsorship opportunities available for:

Handicapped-Accessible Van, Disablities Sensitivity Training Video,Chapter Endowment, Handicapped-Accessible Camp Bunks, and

other programs for youth with special needs.

For additional details please contact:Neil Akerman 212.613.8335

OU COMPANIES Speak

Water+Vitamins+Nutrients+OU kosher=

Vitaminwater!

www.oukosher.org 13

BOLTHOUSE FARMS is a fourth generation familyfarm located in California’s fertile San JoaquinValley. After more than 85 years of farming and dis-

tributing premium fresh produce, we began productionon a new line of premium fruit and vegetable juices inthe spring of 2003. The company constructed a state-of-the-art bottling facility to ensure that the juice is thesafest and best tasting available.

Every batch of Bolthouse Farms juice is taste testedand quality inspected before it is released. Different pas-teurization parameters are used, depending on the ingre-dients, to maximize flavor and nutritional value. Ourpatented cold-aseptic bottling process, unlike mostprocesses, actually makes the bottles in a sterile environ-ment just moments before they are filled. The roomqualifies as a Class 100 Clean Room, ensuring that it isalmost completely devoid of everything other than ster-ile air. Once made, the bottles are filled and capped with-in the clean room, ensuring that the product is as safeinside the bottle as it was only seconds after it was flash-pasteurized. The benefit of all this is superior food safety,extra long shelf life, unmatched flavor and enhancednutritional value.

When striving to produce the finest beverages in theworld, it is important to us to be associated with otherorganizations with similar values. That’s why when itcame time to kosher certify our new line of premiumjuices, we naturally gravitated toward our long-standing

relationship with the Orthodox Union. For many yearsour fresh carrots have been certified by this worldwiderecognized symbol of premier quality. We continue towork very hard to ensure that all Bolthouse Farms prod-ucts both qualify for and wear the OU symbol. As ourportfolio of premium products continues to grow, so willour relationship with the Orthodox Union. We haveseen the results of this kosher program and are confidentthat OU certification is making a positive impact on ourbusiness.

by Bryan ReeseDirector of Marketing

Rabbi Zvi Goodman serves as the Orthodox Union Rabbinic Coordinator forBolthouse Farms Inc.

Not a Bolt from the Blue: When Bolthouse Farms Opened a Juice

Product Line, It Called on the OU

❝ That’s why when it cametime to kosher certify our newline of premium juices, wenaturally gravitated toward ourlong-standing relationship withthe Orthodox Union.❞

OU COMPANIES Speak

14 BEHIND THE UNION SYMBOL WINTER 2004

The Rabbi Stone Road ShowGoes to Texas: Wowing Themat Best Brands DallasBy Al Turkot

DID YOU HEAR about the time RabbiAvrohom Stone traveled to a bakery inTexas to conduct a training seminarexplaining the OU kosher program? As the story goes,Rabbi Stone arrived in Dallas to deliver his presentationto a group of bakery managers who probably had nevermet a real live Orthodox rabbi from New York in theirlives. You can imagine the concern on both sides regard-ing the outcome of the presentation.

Rabbi Stone, who had been down this road before,quickly sized up the situation and began to interact withthe group so that everyone in the room felt at ease with him.His use of one-liners reminded us of a stand-up comic;he even promised the group free gifts, courtesy of the OU.

Best Brands Dallas has beena kosher facility for many years and understands theimportance of providing its customer base with kosherproducts that have the reputa-tion for unmatched reliabilitymeeting the highest kosher stan-dards. OU certification is a bondbetween the Orthodox Unionand the company to providethe consumer with an uninter-rupted flow of product that ismanufactured to the strictestkosher specifications–none of whichcan ever be compromised. Trust is the bond that allowsthe kosher certification process to stand the test of time.

Information is key to the success of an OU kosherprogram at any manufacturing plant. At Best BrandsDallas, information is a key component of our businessculture. Information leads to empowerment, empower-ment leads to success, and that in a nutshell is why BestBrands Dallas chose to participate in the OU koshertraining program.

Rabbi Stone’s session was targeted to a wide cross-section of plant personnel to heighten the overallawareness level of the kosher program within the plant and at the same time to provide personnel with abetter understanding of what the kosher process is allabout and the positive effect OU certification has on our business.

RABBI AVROHOM STONE of the OU Kosher Divisionhas a new assignment: to travel the country explainingto management and key personnel in OU-supervisedcompanies why they do what they do to maintain theirkosher program. The goal of Rabbi Stone’s seminars is toexplain the $33 billion kosher market and what thekosher process entails.

So far, the response has been overwhelmingly positive. “The companies find it very useful,” said RabbiStone. “While they know some aspects of the koshermarket, they often don’t fully understand the differentparts of the kosher program and how they fit together.”Included in the program is an outline of the kosherprocess, i.e., how a product becomes kosher; what makes

a product or food kosher; who makesup the kosher market; and why it isadvantageous for a company tobecome kosher. However, the mainfocus of the seminars, Rabbi Stoneexplained, is a clear presentation of the

OU system of maintaining the kosherprogram as it is applied to that par-ticular plant.

Both the companies and therabbis agree that communication is

a major key to aproductive com-

pany–OU relation-ship. “We find that

when we communicate with companies and explain thekosher program, the supervision is enhanced,” declaredRabbi Yaakov Luban, OU Executive RabbinicCoordinator and overseer of the kosher seminars. “Thisprogram strengthens the cooperative effort, which inturn enhances our supervision. When employee under-standing is enhanced, the companies are equipped tounderstand what is expected and required of them.”

Rabbi Luban attributes the success of the seminars toRabbi Stone’s special attributes. “Rabbi Stone is a verytalented individual who is extremely knowledgeableabout kashrut as well as being an excellent communica-tor with a great sense of humor,” he said.

According to Rabbi Stone, “There was a consensusamong the OU rabbis that such a program would be

Rabbi Stone’s Road Show or,Why Your Kosher ProductIs KosherBy Shayndi Raice

CONTINUED ON PAGE 16 CONTINUED ON NEXT PAGE

very valuable to our companies. Our seminars give peo-ple an appreciation for the value and marketability ofkosher products.”

Available to management level and key employeeswithin OU-supervised companies, the seminars targetpersonnel who are not completely familiar with who andwhat constitutes the kosher market. According to RabbiStone, the OU rabbis don’t always have the opportunityto explain the kosher process directly to the employeesinvolved while in a plant. He added that it is essential forthese employees to have a greater understanding of theprocess so that they know why and what they are doing.

While the same basic format of the seminar is givento each company, Rabbi Stone tours each plant andmeets with the key employees prior to his presentation.According to Rabbi Luban, this is done so that RabbiStone can make an analysis of the companies’ specificneeds and tailor the presentation to address the specificissues that present themselves in that particular plant.

Rabbi Stone’s journeys took him in October to theNestle corporate office in Glendale, CA. His hefty localaudience included some of the firm’s highest rankingofficials, among them representatives of the departmentsof Confections, Beverages, Nutrition, Food Services andForeign Trade; in addition, the seminar was webcast to Nestleplants across the United States and in Canada and Brazil.

The following report came from Nestle’s KenMercurio following the presentation:

The seminar by Rabbis Stone andBistricer was a huge help to Nestle.We were able to get about 30kosher coordinators from our

plants in three countries and satellite offices to participate byphone. They were able to follow the slides on their individualcomputers because Rabbi Stone sent us the PowerPointpresentation ahead of time. It worked out great.

Rabbi Stone’s presentation was humorous and easyto follow. He explained several concepts to help ourcoordinators understand and better comply withthe OU paperwork and communication require-ments. Even for me, there were four issues thatwere new that Nestle realized it needed toaddress more aggressively: 1- ingredientssourced from Israel; 2- trial runs of new test products–getting OU permission when run on certified production lines; 3- terminated products–notifying the OU;and 4- controlling incoming ingredients viaPurchasing and Receiving.

After Rabbi Stone’s formal presentation, Rabbi Bistricer pre-sented us with his understanding of, or recommendations for,

Nestle’s roles and responsibilities at the corporate, division corpo-rate, and factory levels. This helped us clarify for ourselves whoshould be doing what, and was a good trigger for questionsamong the participants to make the seminar even moreactionable.

Nestle USA has high praise for the value of this seminar. Oneparticipant wrote this unsolicited comment: “Please give RabbisStone and Bistricer feedback that their presentation was veryhumorous, informative, and valuable with their realisticexamples.” Rabbi Stone is confident the program willexpand rapidly. He hopes that the OU will be able to provideup to six seminars a month to various companies. “We havealready received requests from companies to come back andpresent the seminar again next year,” he declared.

Shayndi Raice serves as Orthodox Union Public Relations Assistant

RAICE CONTINUED FROM PREVIOUS PAGE

Rabbi Safran,I wanted to send you a note to let you know that the

training session with Rabbi Stone and Rabbi Ciment

went very well yesterday. We had eight Yarnell team

members in attendance with all functional areas of our

manufacturing process present, including Purchasing,

Scheduling, Production, Warehouse and Quality; as well

as Mr. Albert Yarnell, our Chairman of the Board.

I believe we all learned something about the kosher

program that we did not know previous to the presenta-

tion. Rabbi Stone was very informative with an enjoyable

sense of humor. I believe that our warehousing function

will have increased awareness of the importance of

kosher labeling as it relates to the receiving process. I

was also impressed with Rabbi Stone's knowledge of the

manufacturing process and appreciated his comments

related to our plant.

We at Yarnell's have enjoyed our relationship with the OU

organization and look forward to many more years of con-

tinuing that relationship through our co-manufacturing for

several national brands.

Sincerely,J.L.HoltzJeff Holtz

Purchasing and R&D Manager

Yarnell Ice Cream Co.

www.oukosher.org 15

16 BEHIND THE UNION SYMBOL WINTER 2004

The seminar consisted of a 31-point program specifi-cally designed for our plant and which dealt with topicsfrom “Why Kosher?” to “Kosher Specifications” to “Rolesand Responsibilities.” These themes were accompanied byreal life examples that made the learning experience muchmore relevant. Information was not presented but ratherwas communicated through the use of two-way dialoguethat was well received by all participants.

Many employees originally thought that the kosherprocess entailed some type of blessing of the equipmentand ingredients by the rabbi. Additionally, it was interest-ing to learn that there are almost 400 different kosher cer-tifications in the world; that the OU is the largest singlekosher certifier worldwide; and that not all certificationsare recognized by all kosher certifiers.

The benefit of the seminar conducted by Rabbi Stonewas that all senior management, line management andassociates could participate as a group with minimuminterruption to the production process. Here are some ofthe comments from those who attended:

“Who knew that a simple symbol could mean so much to meas a consumer and as part of a manufacturing team?”

-PATTI POPE, RESOURCES MANAGER

“The seminar stressed the importance of our kosher status andhow we must ensure that all ingredients used in productionmust meet the requirements set forth by the Orthodox Union.”

-GARY MOORE, WAREHOUSE MANAGER

“The overall theme of the seminar was to bring heightenedkosher awareness to our facility. I feel the objective was accomplished.” -DAVID HART, PRODUCTION MANAGER

As a result of the seminar, the level of awareness of thekosher process at the Best Brands Dallas plant has beensignificantly elevated. Rabbi Stone convinced everyonethat the kosher program entails a process that is based ontrust and mutual understanding to serve the needs of boththe company and the Orthodox Union.

Al Turkot is the Plant Manager of Best Brands Corp. Dallas, TX

Rabbi Yisroel Bendelsteinserves as the Orthodox Union rabbinic Coordinator for Best Brands Corp.

TURKOT CONTINUED FROM PAGE 14

and Royal Shortbread, as well as a varietyof Oatcakes (Scottish crackers) which are delicious with a range of toppingsfrom hard and soft cheeses to jams andother spreads.

For 2004 the bakery has introducedtwo more kosher products. One is

adorable little animal shaped shortbreadcookies in the forms of Teddy Bears, Highland

Cows, Scottie Dogs and Sheep. WalkersAnimal Shapes Shortbread are bound to appeal

to children, parents and grandparents alike. The newproduct is packaged in a 6.2 oz carton and contains 12of the cookies, three in each shape.

Another new offering this year has the aromatic fla-vor of America’s favorite spice–cinnamon–baked intoWalkers new Cinnamon Shortbread Rings. Twelve ofthe classic scalloped ring shaped cookies are toppedwith Demerara sugar for an extra delicious crunch andare packaged in a 5.3 oz carton.

When asked to what he attributed Walkers’ longevityand success, James “Jim” Walker responded, “We’re still avillage bakery and we’re still a family bakery. We’re run bybakers and not accountants. It is the product that is paramount.There aren’t any compromises. Quality is our only goal.”

Rabbi Dovid Rockoveserves as the Orthodox Union’s rabbinic coordinator for Walkers.

For applications to certify

NEW COMPANIES or ADDITIONAL PLANTS,

call Civie Birnbaum at the OU Applications Desk

212.613.8249

SHORTBREAD CONTINUED FROM PAGE 1

Walt Disney....Hanna/Barbera...Rabbi Ossey...Rabbi Ossey???!!!Yes, OU Rabbinic Coordinator Rabbi AvromOssey has joined the ranks of the world's masteranimators with the legendary PowerPointslideshow he has developed for OU plant educa-tional seminars. Already acclaimed for his workwith OU client companies in the dairy industryand as a new company RC, Rabbi Ossey hasapplied his considerable talents toward creatingan audio/visual tour-de-force that is heraldedfor the highly informative, crystal clear andimmensely entertaining manner in which itpresents the basics of the OU kosher system.Although he never attended film school andlacks any formal animation training, it isrumored Rabbi Ossey is the front-runner for thisyear's Oscar in the Best PowerPoint Presentationof Kosher and Kosher Systems with GreatAnimated Slides category.

www.oukosher.org 17

Food for Thought on Campus:

An OU Program Brings a BusyKosher Kitchen to CornellBy Rabbi Joshua Ross

HIGH ABOVE CAYUGA’S WATERS, on the beautifulcampus of Cornell University with its 4,000 Jewishstudents, 104 West! (formerly Cornell Kosher

Dining), is the only campus dining facility supervised bythe OU. This supervision is but one aspect of the JewishLearning Initiative on Campus (JLIC) program at Cornellsponsored by the OU and staffed by this author and hiswife, Rivky Ross.

The 104 West! facility is one of many kosher foodser-vice operations managed by Flik Independent Schools.According to Flik President Ray Mulligan, “With the OUsymbol displayed in our dining hall as well as on all of ourretail products, we have eliminated any questions aboutthe level of kashrut we adhere to. Rabbi Joshua Ross, ourOU supervisory rabbi, is a pleasure to work with and hasguided us through this process painlessly.”

As Colleen Wright-Riva, Director of Cornell Diningand Retail Services commented, “Cornell Dining isdelighted to have the Orthodox Union, the premierkashrut certification agency in the United States, presenton our campus. The OU brings a level of supervision toCornell that enables us to meet the needs of Jewish stu-dents, as well as others who trust the OU symbol, as aguarantee that their dietary needs are being taken care of.We know that we are one of the few campuses in thecountry to offer such a high quality program.”

“Through the expertise of our on-site rabbinicalauthority,” Ms. Wright-Riva said, “Cornell students can beassured that whether they adhere to kosher each andevery day, or if they are enjoying the experience during animportant holiday, kosher foods are offered in a variety oflocations across campus. We are pleased and proud thathot kosher meals are served daily at two locations on cam-pus, 104West! and North Star.”

The Dining Hall known as 104 West!, which is openyear round, serves a full dairy breakfast with fresh waffles,pastries, yogurt and cereal, just to mention a few options.Lunch is also dairy and has an open grill that serves upeverything from quesadillas to tuna melts. You can havestir fry to your specification, or avail yourself of the regu-lar entrees. Dinner is almost always meat and the offeringsrange from wings to stroganoff.

On Shabbat, up to three hundred people converge toconsume what we consider the best food on any campus,bar none. An additional “satellite” kosher station was

CONTINUED ON NEXT PAGE

❝ The OU brings a level ofsupervision to Cornell thatenables us to meet the needsof Jewish students, as wellas others who trust the OUsymbol, as a guarantee thattheir dietary needs are beingtaken care of. ❞

Food for Thought on Campus:

An OU Program Brings a BusyKosher Kitchen to CornellBy Rabbi Joshua Ross

18 BEHIND THE UNION SYMBOL WINTER 2004

established in 2000 to serve the needs of first year stu-dents, who are all assigned campus housing for theirfirst year on North Campus, a twenty-minute walk fromthe Kosher Dining Hall. The station, situated among avariety of other concessions at Cornell’s North StarCafeteria, serves a meat lunch and dinner. It draws ahuge crowd, especially when there is a carving station.

As Adam Daum, the president of Cornell Hillel toldme, “Between Shabbat dinners for 300 people and theability to get a kosher pastrami sandwich anywhere oncampus, kosher at Cornell has definitely made a hugepositive difference in my four years here!”

The Flik staff also prepares packaged salads and sushifor sale all over campus. LeNorman J. Strong, AssistantVice President for Student and Academic Services, madeit clear that, “Having an authentic kosher program oncampus is important to Cornell University's commitmentof providing quality and diversity in its programs andservices. Having the Orthodox Union as our partner indeveloping the kosher program has enabled us to meetour educational and culinary goals. Cornell University hasbenefited from the expertise of the OU staff. We arelooking forward to continuing our partnership as wework to grow the kosher program at Cornell University.”

Supervising all of this food preparation is this author,a campus rabbi employed by the OU’s JLIC program.Rivky and I share the primary goal of satisfying theneeds and raising the aspirations of students who identifyas observant. A secondary, though also vital goal, is tooffer Jewish learning to the larger Jewish community atCornell. (See sidebar for further details of the JLIC program.)

104 West! is designed to be a serious kosher facility.It has separate dairy and meat kitchens, separate coolersand freezers, as well as a designated pareve room formost baking needs. Attention to kashrut at 104 West!entails opening the kitchen and lighting flames for thenon-Jewish staff every morning at 6:45; entering thekitchen at regular intervals throughout the day toensure adherence to kashrut guidelines; checking veg-etables and/or blanching before they are put out; sealingand signing shipments to the North Star facility at leasttwice each day; checking food orders for kosher certifi-cation as they are received; and locking down the facilityeach evening once dinner has been served.

I also oversee a team of student mashgichim (koshersupervisors) who staff the North Star kosher station,making sure that no outside food or utensils enter thestation. In addition, this author is a member of severalCornell committees dedicated to the management andimprovement of kosher services on campus. Topics ofdiscussion include promotion of 104 West! and its affiliated programs; pricing of meals; administration ofcheck-in and other logistical concerns.

CORNELL CONTINUED FROM PREVIOUS PAGE

JLIC: A Home Away FromHome For Jewish Students at

Cornell and Eight OtherCampuses

The Orthodox Union established the JewishLearning Initiative on Campus (JLIC) program atCornell, among other universities, to provide a set-ting in which Orthodox Jewish students studyingat secular campuses can feel comfortable in anatmosphere far different from what they experi-enced in their pre-college Jewish day school educa-tions, while also welcoming non-Orthodox stu-dents interested in deepening their Jewish knowl-edge and observance.

At the start of the current academic year, theOU introduced JLIC on two new campuses–theUniversity of Maryland at College Park and theUniversity of Illinois at Champaign-Urbana–bring-ing to nine the total of America’s top academicinstitutions offering the program. In addition toCornell and the new campuses, the program isfound at Brandeis, Brooklyn College, University ofPennsylvania, Princeton, UCLA, and Yale.

Built around the presence and skills of a youngrabbi and his wife, JLIC provides Jewish studentswith teachers and role models. The OU chose theseTorah Educators, as they are called, not only fortheir Jewish education, but also for their secularknowledge, which enables them to understand thesituation yeshiva-educated students encounter in aworld so different from their own.

The couples participating in the JLIC programprovide a warm and welcoming venue on cam-pus–a home away from home in which studentscan feel familiar and at ease, offering them a variety of classes in Jewish history, tradition, law,and philosophy.

Zvika Krieger, who graduated a year ago fromYale, speaks for all the Jewish students attendingcampuses where the OU’s unique program is foundwhen she says, “JLIC has been a constant presence inmy life at Yaleand I reallycan’t imaginemy day herewithout it.”

www.oukosher.org 19

Another important service provided by the kosher dining programis holiday meals, which are often served off-premises to accommodatelarger crowds. This includes Cornell’s Super Seder, a behemoth projectfor which planning begins in September. A special arrangement wasmade with the Statler, Cornell’s hotel (Cornell has the best hotelschool in North America), where families could stay at a special rate ifthey were coming for the seders. A wonderful brochure was designed,and the Super Seder was marketed like a Passover vacation package.

The room was cut into quadrants by balloons and shrubbery, cur-tains were put up and students were greeted by a giant wave of bluehelium balloons on either side of them as they entered the hall.Everyone was very enthusiastic about the aesthetics. The hall was setup to have 40 separate seders, with 20 people at each table.

The Super Seder was a massive massive success. With over 925, par-ticipants we had what was unquestionably the largest seder in NorthAmerica. We even managed to get almost the entire room to sing MahNishtana (the Four Questions) together.

Marty Rauker, Special Assistant for Campus Life had this to say:“Having an OU certified kosher dining program on our campus has beena real catalyst for energizing Jewish life at Cornell. For example, thecampus-wide Super Seder on the first night of Passover in the spring of2004 would have beenbeyond anyone's imagina-tion only three years ago.Now we are planning fornext year and expect it tobe an even bigger event.”

Suffice to say that thesuccess of the kosher pro-gram will only continueto grow at Cornell.

Rabbi Joshua Ross, together with his wife, Rivky,are the rabbinical coupleemployed by the OU’sJewish Learning Initiative onCampus program at CornellUniversity.

Rabbi Lenny Steinbergserves as the OrthodoxUnion’s RabbinicCoordinator for Cornell’sKosher Dining program.

MARKETINGTIPSIf You’veGot It—Flaunt It.

✔ Letting your customersknow that you are OUcertified should be asmuch a part of yourmarketing strategy as any other significantbenefit your productoffers.

✔ Be sure the OU logo isclearly visible in youradvertising—either onthe product label orelsewhere in the ad.

✔ Feature OU certifica-tion on your website.

✔ Ask our marketingdepartment how bestto reach the kosherconsumer—thousandsof them contact usevery day about foodproducts they canbuy, places they canshop and eat, andinformation aboutkosher in general.

✔ Plan special promo-tions around Jewishholidays: Passover(March/April), RoshHashanah September)and Chanukah(December) are themost widely observed.

CHEESE

KOSHER CHEESE

IT’S THE THATMAKES THE DIFFERENCE.

Orthodox Union Eleven Broadway, New York, NY 10004www.oukosher.org

The world’s best-known brands, large and small,choose the for their Kosher certification.

Call 212.613.8249 or email safrane@ou.org to learn more about why

consumers look for the .

ON LEFT, CORNELL PRESIDENT

JEFFREY LEIMAN

If You’veGot It—Flaunt It.

20 BEHIND THE UNION SYMBOL WINTER 2004

Helping Santini Foods Meet a New ChallengeHelping Santini Foods Meet a New Challenge

SANTINI FOODS, INC. of San Lorenzo,CA has been an OU-certified companyfor four-and-a-half years.

Santini's OU certification was originallylimited to flavored syrups produced undercontract for a high-profile OU-certified

chocolate company. The OU program then expanded tocertification of Santini's in-house and private label sweet-ened condensed milk line; the most recent (and unques-tionably most challenging) product to become certifiedis Santini's brand-new organic syrup line.

The OU could only certify the organic syrup lineonce two major hurdles were cleared. First, it was neces-sary to gain access to organic grape juice concentratewith acceptable kosher certification. Santini needed thiscommodity toward the end of the grape juice season,and it was extremely scarce at the time, for the new grapecrush had not yet begun and old organic grape juiceinventories had been all but depleted. Mr. Hal Burgan,Santini Foods' plant director and kosher coordinator,together with Rabbi Noach Vogel (Santini's rabbinic fieldrepresentative) and Rabbi Andrew Gordimer (Santini'srabbinic coordinator) searched for weeks for acceptableorganic grape juice concentrate, trying to access productfrom the United States and a host of foreign countries.After dozens of calls and much legwork, a source wasfinally found.

The second issue was to kosherize the equipment tobe used for kosher organic syrup production. Mr. Burganworked with Rabbi Vogel and Rabbi Baruch Kaplan toreprogram the plant's CIP system so as to meet kosher-ization specifications. Although the reprogramming wasarranged by Mr. Burgan with lightning speed, the actual

kosherization was an extremely intricate and lengthytask, requiring constant involvement of Santini's plant supervisors, on-site OU rabbinic supervisor and the OU office.

The following text is part of a letter of appreciationsent by Santini Foods to the OU upon completion of the project:

Dear Rabbi Gordimer:

As you have probably learned, we were successful kosher-izing the Syrup Room equipment on October 14, 2004.However, we did have to modify portions of our method-ology in order to achieve acceptable water temperaturesfor several of the CIP loops. That process took a lot longerthan we had anticipated.

Consequently, the entire process consumed about tenhours! During this entire time, Rabbi Kaplan was very patientand, based upon some astute observations, he contributedto this "fine tuning" process in a very positive manner.

I particularly want to thank you and Rabbi Vogel forassigning Rabbi Kaplan to this task. It was a pleasure towork with Rabbi Kaplan.

Rabbi Gordimer, thanks for your continued support of ourefforts to extend kosher certification to other Santini products.

Regards,SANTINI FOODS INC.Hal Burgan

Santini Foods is proud to be certified by the OU, andit looks forward to continuing this solid relationship.

MR. JACK ASHER, PRESIDENT OF ASHER’SCHOCOLATE, WHICH RECENTLY INTRODUCED ANEW LINE OF PAREVE CHOCOLATE PRODUCTS.

REPRESENTATIVES OF REYNOLDS’S METALSCOMPANY WITH RABBI MOSHE ELEFANT,EXECUTIVE RABBINIC COORDINATOR, OU KOSHER.

RABBI YERMIA INDICH AND RABBI MICHAEL MORRIS, OU RABBINICCOORDINATORS, AT THE OU BOOTH.

MRS SUELLEN SCHUSSEL, PRESIDENTOF STEVE’S MOM INC., HIGH QUALITY OUCERTIFIED RUGELACH.

RABBI GAD BUCHBINDER, OU KOSHER DIRECTOROF CLIENT SERVICES, AND RABBI SAFRAN WITH REP-RESENTATIVES OF CARMEL WINERY OF ISRAEL.

MR. ALI BAKLAN, PRESIDENT OF BAKTAT FOODS INC.,ONE OF TURKEY’S FASTEST GROWING OU CERTIFIEDCOMPANIES, SEEN TOGETHER WITH RABBI ELIYAHUSAFRAN, SENIOR RABBINIC COORDINATOR, OU KOSHER,AND EDITOR-IN-CHIEF OF THIS PUBLICATION.

www.oukosher.org 21

Kosherfest 2004, the sixteenth annual kosher foodand foodservice trade show, took place at New York’sJacob K. Javits Convention Center on October 26and 27. Renowned as the world’s most importanttrade event for the kosher food industry,“Kosherfest’s move to the Javits Center positionskosher for further growth among diverse sectors ofthe food market,” according to MenachemLubinsky, President & CEO of Lubicom MarketingConsulting. Mr. Lubinsky co-producer of Kosherfesttogether with Diversified Business Communications,

reports that “An estimated 2,500 food items receivedkosher certification in the past 12 months, bringingthe total number of packaged goods in the U.S. withkosher certification to over 82,000.” More than 500new products made their debut at this year’sKosherfest.

Hundreds of OU certified companies exhibitedat the 2004 Kosherfest, where the Orthodox Union’sbooth attracted countless visitors of OU certified companies’ officials as well as inquiries about OUapplications.

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Kosherfest 2004 Brings Many Visitors to OU Booth

Seen at Kosherfest 2004 are:

22 BEHIND THE UNION SYMBOL WINTER 2004

Since hot filled beverage plants may manu-facture numerous varieties of non-kosher prod-ucts, the possibility of a non-kosher ingredientfinding its way into a kosher product is a majorconcern. Standard OU protocol provides an air-tight level of supervision to prevent this type ofmishap. All raw materials at the facility shouldappear on the OU approved listing, Schedule A,regardless as to whether they are used in an OUcertified product. Non-kosher ingredients thatare used in non-kosher products appearing onthe schedule A and are classified as Group SixAllowed. This enables the OU to monitor the presenceof all the ingredients in the plant. Furthermore, OU cer-tified companies do not purchase compatible sources ofkosher and non-kosher ingredients, once the koshersource is used in an OU certified product. All equivalentraw materials used for non-kosher labels must be kosherapproved as well. Checking for kosher and non-kosheringredients is an integral part of the RFR inspection.

All plants must submit their formulas to the OU forreview. Each formula must include the product andbrand name and number. In addition, each formulashould list each ingredient used, the name of its sourceand the name or number assigned to the ingredient bythe manufacturer. The company’s formulas are kept in an office file under strict confidence. Due to the sensitivenature of the information handled by the OU office, attimes companies may insist upon a legally binding non-disclosure agreement prior to releasing any confidentialinformation. The Orthodox Union is very sensitive tothe security concerns of companies, and gladly respectsthis request.

Once submitted, the formulas are reviewed by theRC. Companies that produce formulas whose ingredientshave all been found to be acceptable and appear on the

schedule A and therefore certifiable, but are notpresently being bottled under a label for whichOU certification has been requested, areencouraged by the OU to submit them forreview so that these formulas, if found certifi-able, can be run at the same time as other certi-fied formulas in the kosher sequence. They canbe added to the schedule B under an innocuousin-house brand name.

Hot filled beverage plants typically possess aplethora of kosher and non-kosher in-house, co-

pack and private labels. Extreme care and atten-tion must be devoted to the graphic design of the

labels, to ensure that the OU symbol does not inadver-tently appear on a non-kosher in-house, private label orco-pack product. To safeguard against any labeling error,companies will develop an internal system of proofread-ing, and should always verify that the OU symbol prop-erly appears on a label. Reviewing all labels, whetherkosher or non-kosher, for the presence of the OU symbolshould be part of standard proofreading procedures.Since the number of labels may be vast, plants often possess a label book that greatly facilitates the RFR’sinspection. The presence of a label book at the plantinevitably brings benefits to plant personnel as well, as itprovides an organized and concise record of a company’smany labels.

The dynamics of the Orthodox Union’s supervisionat hot filled beverage plants is undoubtedly highly com-plicated. The OU has risen to the occasion, and now cer-tifies thousands of beverages commonly found on con-sumers’ tables. Through meeting these many demandsand developing an excellent working relationship withthe plants, the OU services its certified companies andthe health conscious kosher consumer by offering anunparalleled level of supervision.

BEVERAGE CONTINUED ON FROM PAGE 9

Expanding Our Website: Let’s Hear From You

We’re rebuilding our website at oukosher.org..

and would value your input as to

how to best serve your company’s OU kosher needs.

Please email weissd@ou.org with your comments and suggestions.

Interested in a link exchange with oukosher.org?..

Join our list of featured brands.

Please email weissd@ou.org.

www.oukosher.org 23

OU Policy Review It is critical that all components of your company's ordering andreceiving operations work in tandemwith the OU program. Althoughthe primary kosher contact may beofficially responsible for submittingall new ingredient information tothe OU for Schedule A approval,there needs to be a system wherebyall who control ingredient intake,work with the kosher contact. Thus,if R&D maintains its own sourcingsystem, the company's primarykosher contact needs to be in theloop as well, and handle any rele-vant R&D ingredients with the OU.So, too, for pilot projects and the like.

Only if we all work as a team;will the OU program be a success.

OU Policy Review Companies are reminded to submitcopies or drafts of label graphicsalong with new product requests.Review of the label design willensure that the graphics conformto OU policies and standards.

Impulse Energy Drinks are the first in its category tohave Orthodox Union certification. There has been amomentous marriage between the “World’s Best TastingEnergy Drink,” as voted by Americas Food and BeverageAssociation, and the “World's Best-Known Kosher Trademark.”

“Impulse made a smart and innovative decision tobecome kosher,” declared Rabbi Moshe Elefant, OU KosherExecutive Rabbinic Coordinator. “With growing healthconcerns, being kosher has become a mainstream marketdemand. Impulse's initiative and eagerness to obtain OUcertification proves to me that the company is dedicatedto customer satisfaction.”

“I am very excited to hear that there is finally a kosherenergy drink in the marketplace and that Impulse hasmade energy drinks available for those who are conscien-tious about kosher dietary laws,” added Rabbi ShmuelGoldstein of Lam-Aid Judaic Learning Services.

Impulse Beverage Company is leading the next gener-ation of energy drinks by going beyond its promise to“stimulate your senses, activate your body, motivate yourmind, strengthen your ability, and improve your per-formance.” The award-winning combination of greattaste; proven immediate functionality; nutrient, vitamin& mineral composition; and now OU kosher certification,along with its modern packaging and intelligent businessstrategy, positions Impulse as the serious contender in theever-evolving intensifying energy drink category.

Erin Gabrielle Hechtis Marketing Manager for Impulse Beverage Company.

Rabbi Zvi Goodman serves as the Orthodox Union Rabbinic Coordinator for Impulse Beverage Company.

IMPULSE CONTINUED FROM PAGE 12

When attending your industry conferences orexhibiting at shows besure to display your “WeAre Proud to Be an OUCompany” sign. Your marketing people andshow organizers ought toalways have the signs intheir show kits. They aresure to attract the kosherbuyers to your booth Ifyou need more copies of the sign, we will beglad to supply them.Email BeckS@ou.org for your copies.

NON-PROFIT ORG.U.S. POSTAGE

PAIDSTATEN ISLAND, NY

PERMIT NO. 301

ORTHODOX UNIONEleven Broadway, New York, NY 10004

THE SEVENTH ANNUAL ASK OU intern-ship program–the most intensive koshereducation program to train rabbinic fieldrepresentatives in the art and science ofkashrut–was held this past summer at OUheadquarters and in the field. The semi-nars are geared for graduate rabbinic sem-

inary students, congregational rabbis,and those already involved in koshersupervision who are seeking to fine tuneand intensify their skills; the programalso teaches the basics for those interest-ed in pursuing a professional career inkosher supervision.

The in-depth program, planned andcoordinated by Rabbinic CoordinatorRabbi Yosef Grossman, is staffed by theOrthodox Union's Kosher Division's rab-binic coordinators and other renownedkashrut professionals.

RABBI DONNEAL EPSTEINON CERTIFICATION OF FISH.

RABBI DOV SCHREIERON KOSHER FOOD SERVICE ISSUES.

RABBI YERACHMIEL MORRISONANALYZING AUTHENTICITY OF LETTERS OF CERTIFICATION.

RABBI LENNY STEINBERGFOCUSING ON ISSUES RELATING TO INSECTINFESTATION–ON HIS RIGHT IS RABBI YOSEFGROSSMAN, ASK OU COORDINATOR.

RABBI YOEL SCHONFELDDISCUSSING OU CERTIFICATION OF OILS, MAYONNAISE AND MARGARINE.

RABBI MOSHE PERLMUTTEREXPLAINING THE KOSHERIZATION REQUIRE-MENTS AT NEW YORK'S GRAND HYATT HOTEL.

THE SEVENTH ANNUAL ASK OU PROGRAM

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Included in this year’s ASK OU 7 faculty were: