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Kashrut

Kashrut Guidelines
 
In the Synagogue 
 
Mishkon Tephilo is committed to the mitzvah of kashrut and, to that end, has established rules for the use of its facilities to ensure that our standards of kashrut are maintained. We want no doubt among our members and the larger Jewish community that they can reliably trust the facilities at Mishkon Tephilo to be kosher. 
 
We recognize that institutional standards of kashrut must necessarily differ from personal standards in individual homes. Because our facilities have many users and the opportunities for errors are greater than in private homes, we must establish safeguards against common and anticipated mistakes. 
 
Except as described below in the Pot Luck Section and the Permissible Food Section, prepared food that is not certified either kosher or vegan may not be brought into the synagogue building. This includes any prepared food that has not been prepared in a facility with proper rabbinical supervision, any food prepared in an individual’s home, any non-kosher meat or fish product, and any forbidden combination of meat and dairy. Bringing in prepared coffee, tea, fresh fruits and vegetables, water, and 100% juice that has not been certified kosher is permissible. In questionable cases, please consult first with the rabbi. 
 
Food brought into the building by staff or children in our schools for their own personal use may be eaten in their workspace as long as the following conditions are met: such food must be either pareve or dairy; it cannot be brought into the kitchen, social hall, or sanctuary; and no synagogue utensils or equipment can be used. 
 
Synagogue utensils may be used only for certified food. 
 
Cooking in the kitchen may be done only in the presence of a mashgiach. For our purposes, a mashgiach means one who has experience in the use of our facilities, who knows which utensils and areas may be used in varying circumstances, and who has demonstrated knowledge of kashrut. A list of synagogue mashgichim will be available in the office and kitchen. DO NOT GUESS about kashrut. When in doubt, ask. 
 
 
 
Potlucks in the Synagogue 
 
We realize that not every household in our community keeps a kosher kitchen. Food cooked in these kitchens is no different from food cooked at a non-kosher restaurant. Therefore, those who dine in non-kosher restaurants should feel comfortable eating food cooked in community members’ homes. These guidelines provide ways to maximize everyone’s comfort with eating food at community potlucks. 
 
1. The Kitchens at  Mishkon 
When a potluck meal takes place at Mishkon, the kitchens will remain closed and off-limits throughout the event. No outside food items are permitted into the kitchens without the rabbi’s approval and supervision. 
 
2. Utensils 
All plates, cutlery, serving utensils, and tablecloths will be disposable (preferably compostable). 
 
3. Permissible Foods 
  • All food at Mishkon potlucks must be VEGETARIAN. 
  • No foods containing meat, poultry, or fish will be permitted. 
  • All ingredients must be certified kosher except for fresh fruits and vegetables, eggs, 100% fresh fruit juice, coffee, tea, liquor, beer, and wine.  
  • Dairy products do not require kosher certification, but must be strictly vegetarian with vegetarian rennet or vegetable enzymes. 
 
4. Food Preparation in the Home for the Potluck 
  • Food cannot be cooked or baked on Shabbat (i.e., starting 18 minutes before sunset on Friday afternoon). 
  • Cold dishes (e.g., salads) may be prepared on Shabbat if they are to be eaten right away. 
  • Cookware should be thoroughly cleaned and sit unused for 24 hours before use. 
 
Additional guidelines are available in the synagogue office and from the Rabbi. 
Any food that doesn’t seem to meet these requirements must be approved by the synagogue office or the Rabbi. 
 
Office contact
 
Rabbi contact
 
Tue, May 20 2025 22 Iyyar 5785