KASHRUT: Meat and fish together

Eating fish and meat together is not restricted by Biblical law. However, the Rabbis considered that mixing fish and meat together could be harmful for one’s health (סכנה). The Gemara Pesahim (76b) is not explicit about the particular health hazard meat and fish together would trigger. It describes the problem as משום דקשיא לריחא ולדבר אחר . dabar aher, which literally means “something else” is a term which is usually used in the Talmud as a euphemism. It might be indicating thus that the rabbis were describing some type of disease which we are not able to identify today.

Although Maimonides does not mention this prohibition, the shulhan ‘aruh does (Yore Dea’a 116:2). Rabbi Yosef Karo writes about it in the chapter where he deals with hazardous foods. Following Rashi’s opinion, Rabbi Yosef Karo identified the harm triggered by this mixture as tsara’at. Now, we are not certain what type of disease tsara’at was. And although tsara’at is traditionally understood as a type of leprosy Maimonides explained that tsara’at should not be identified narrowly as leprosy but in a more broadly sense, probably as a general skin disease (MT Tsara’at 16:10). It is possible that eating fish and meat together might cause in some people an allergic reaction. Perhaps, as the famous commentator of the shulhan ‘arukh Magen Abraham said, in our days human nature has changed (נשתנו הטבעים) and people are not affected anymore by this mixture as they used to be affected centuries ago.

Other rabbis have a completely different interpretation about the physical risks of eating meat and fish together. In their opinion it has to do with the possibility of swallowing a fish-bone hidden in a piece of meat.

In any case, and although contemporary rabbis have not reached a definitive conclusion as to what is (or what was) the physical danger caused by eating fish and meat together, we strictly uphold this restriction, following the rulings of the shulhan ‘arukh (קבלנו הוראות מר”ן). It is important to clarify that unlike milk and meat, fish and meat may be eaten one after the other at the same meal as separate courses.

KASHRUT: Buying fish from a local store

Can I buy filleted fish from a local fish store, which is not under rabbinical supervision?

There are two issues we should bear in mind to answer this question 1.Identifying the fish and 2. Using the same knife.

Identifying a kosher specie is a Biblical positive commandment. (Lev. 20:25). Modern rabbis discuss if and when is possible to recognize a fish fillet.

I quote here two opinions on this matter. The first represents the standard Ashkenazi opinion and the second the standard Sephardic opinion.

1) According to the stricter opinion a fish can only be identifiable if it still has some of its skin (=visible scales). Filleted fish with no skin left, cannot be properly identified. Therefore, you cannot buy it from a non Kosher store. This is the rule for whole fish and obviously for fresh or frozen skinless-fish-fillet (See guidelines and exceptions here).

2) According to the Sephardic custom (as per Rabbi Eliyahu Ben Hayim שליט”א for example) if you can recognize this fish fillet as a Kosher specie –for example, if you would be able to identify this fish among five other filleted fish–then it is permitted for you to purchase that fish, even though the fillet does not have any more skin. This is the case for fresh or frozen fillet.

Now, what about the knife? Can you buy a fish that was cut with a non-Kosher knife?

1) Some Rabbinical authorities require to take your own knife to the fish store and use that specific knife to cut the fish, in order to avoid any cross-contamination between the Kosher and non Kosher fish by means of the knife or the cut board (see idem).

2) Rabbi Ben Hayim explains that you can buy a filleted Kosher fish even if the seller uses his own knife, if you do a couple of things. 1. Make sure make sure that the seller washes the knife with water before he cuts the Kosher fish. That will remove any solid vestiges or traces (isur ba’ayin) of non-Kosher fish that might have remained in the knife surface (cross-contamination of taste particles is not relevant when the fish is cold) . 2. Once at home, you must wash the fish with water before cooking it to make sure that no solid vestiges or traces of a non Kosher fish remain in your fish.

(Psalm 120:7) אני שלום וכי אדבר המה למלחמה

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Khamenei’s phony fatwa forbidding the

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by Elliott Abrams, November 18, 2013

KASHRUT: What makes a fish Kosher?

The Tora says: “These you may eat, of all that are in the waters. Everything in the waters that has fins and scales … you may eat. But anything in the seas or the rivers that has not fins and scales … is forbidden to you” (Lev. 11:9-11). Both elements, scales (qasqeset) and fins (senapir) are necessary for a fish to be considered Kosher. The Rabbis of the Talmud taught that although both elements are necessary, all fish with scales also have fins. Thus, in practical terms, a Kosher fish is identified simply by the presence of scales (the scales are obviously removed in the process of cleaning the fish). Illustrations: Salmon, Tuna, White fish, etc. are Kosher (more specifically tabor) because they have scales. Crustaceans such as lobster or squid, clams, oysters, etc. are not Kosher (they are ta-me) because they lack scales.

SCALES: Some “scales” not considered Kosher by Jewish Law. For example, when the scales are part of the fish-skin and cannot be removed without damaging the skin. Illustrations: Sturgeon, although it has primitive bony-plates on its sides, is not Kosher because its scales (Gandoid scales) cannot be removed without damaging the flesh. Sharks are also non-Kosher fish. Their skin is covered with tiny teeth-like armor (placoid scales) which look like scales.

NAMES: When looking for a Kosher fish bear in mind that the names might vary from place to place. A given specie of fish might be known by five or more names and some of those names might sound Kosher. Illustration: We know that salmon is Kosher. But what about “Rock Salmon”? Is Rock salmon a standard variety of salmon, like Pink Salmon, Atlantic Salmon, Wild Salmon? Rock Salmon (very popular in England) is a non-Kosher fish, a small shark known as spiny-dogfish, which bears no relationship to the common Kosher specie of true salmon.

For a comprehensive list of Kosher and non-Kosher fish see this

Rabbi Obadia Yosef and Halaq meat

Last time (see here) we explained that the Hebrew word “Halaq” (Halak) means “smooth”, and Halaq meat refers to red meat coming from an animal whose lungs are completely healthy and without any sirkhot (fibers, filaments). The presence of these filaments render that meat forbidden, according to the Sephardic tradition. The Ashkenazi custom, however, is more lenient in this case, and it authorizes non Halaq meat when some removable sirkhot were found in the animal lungs (Ashkenazi Jews who adopt a stricter opinion consume Glatt meat). This debate is already found in the Shulhan ‘arukh. Rabbi Yosef Caro, the author of the Bet Yosef/Shulhan ‘arukh, adopted the stricter view. That is the reason Halaq meat is known and marketed today as “Halak Bet Yosef”.

Rabbi Obadia Yosef z”l emphasized very much that Sephardic Jews should continue the tradition of their ancestors and consume exclusively Halaq meat. When Rabbi Yosef began this clarification campaign, in the early 80’s, he found a big opposition, not just from an Halakhic standpoint but mainly because the Israeli food market had already adopted the more flexible Kashrut standard. This new requirement was going to affect not just the butchers but also restaurants, hotels, caterers, etc. What is more, even the average Sephardic Jew was not very enthusiastic about Halaq meat because it was very difficult to find. I remember in 1982, when I was a rabbinical student, there was just one butcher in Yerushalayim, Mahane Yehuda, that sold Halaq meat. And the price was almost double the price of the standard Kosher meat.

Winning this battle took Rabbi Yosef many years of struggle, but today we can see the fruits of his persistence. In Israel, in NY and in many other cities in the world, the standard meat for Sephardic Jews is Halaq Bet Yosef.

We should clarify that the category “Halaq meat” applies specifically to cow meat. Chicken or turkey, for example, do not have problems of sirkhot, and their lungs are not even checked. So the Halak concept does not apply in the case of poultry. Therefore, for white meat, the Sephardic and Ashkenazi Kashrut standards are exactly the same.

This is a recording from the famous classes that rabbi Obadia Yosef z”l used to teach Saturday nights in the Bet haKeneset shel Yazdim, for many years. This class is from the 80’s and its main subject is the development of Basar Halaq in Yerushalayim (audio only, Hebrew).

KASHRUT: What is Halaq meat?

From the pesaqim of Rabbi Obadia Yosef z”l

After the ritual slaughtering or Shehita, the body of the animal is examined by the bodeq, the expert Rabbi who runs a virtual autopsy of the animal to detect any kid of terefa. “Terefa” means a disease which would have provoked that animal’s death within twelve months. The Rabbis described seventy type of diseases /terefot that could affect an animal and therefore render it forbidden for consumption.

In practical terms most of these terefot are checked just when the animal presents a symptom. For example, if the animal is limping, the Rabbi would check the legs, thighs, hip, etc. to exclude an internal bleeding or the presence of any kind of a terminal affection. In general, however, the Rabbis would pursue animals with no symptoms of any disease.

Still, there is one organ that is always checked, particularly in cows: the lungs. Lungs are very sensitive organs because many times cows might swallow a nail, a piece of wood, etc. which might puncture their lungs and provoke a fatal disease. The lungs are checked for any accidental perforations in the same way the car’s tires are checked for air leaking. Inflating them and submerging them in water. A leak will render the animal as terefa.

The Halakhic debate in this matter concerns the status of the animal when certain filaments (in Hebrew sirkhot) are found in the walls of its lungs. (This is avery technical issue, so I’m skipping some details). For Sephardic Rabbis those filaments are indicative of a perforation in the lungs and that animal is therefore declared “terefa“. For Ashkenazi Rabbis, however, when those filaments could be removed, and the lungs do not leak, the animal is Kasher.

The presence of this type of lung-filaments is very common. Only 50% of all cows have completely smooth lungs (the word “halaq” means “smooth”, lungs without filaments) while 80% of the other cows have removable lung-filaments. In other words, while for Sephardic tradition only half of all slaughtered cows will be considered Kasher (halaq) for the Ashkenazi tradition 90% will be considered Kasher.

(To be continued….)

And you thought you have seen it all….

KASHRUT: Meat and milk, the Minhaguim.

Today is the 5th day of Adar I, 5771

Besides the prohibition of eating together meat and dairy, our Rabbis indicated that it is necessary to wait between eating meat or a meat product and eating milk or a diary product.

The general Sephardic Minhag (tradition, custom) is to wait six hours between meat and dairy. This rule applies equally after eating red or white meat.

If necessary, one could be lenient with a child, especially an infant, and allow him or her to have milk or dairy one or two hours after eating meat (R. Obadia Yosef).

There are other Minhaguim (traditions) which indicate that the waiting period between meat and milk is 3 or 4 hours. This is mainly the Ashkenazi custom as well as the tradition of some families in our Mashadi community. The general rule in Minhaguim is that everyone should follow the custom of his parents and families, and also be respectful of other’s Minhaguim.

On a similar note, the general Sephardic Minhag is not requiring a waiting period from dairy to meat. After eating dairy you 1. wash your hands, 2. wash your mouth or drink water or soda, and 3. eat a solid Parve food (such as bread or a fruit etc) before eating meat. Many families in our community, however, still hold the Minhag to wait three hours after eating dairy before eating meat, especially after eating hard cheese.

As we’ve already explained, everyone should keep and follow his or her own family Minhaguim.

Rabbi Yosef Bitton. YMJC | 130 Steamboat Rd. | Great Neck | NY | 11024

Meat and milk, the basics

Today is the 28th day of Shebat , 5771

The Torah forbids consuming meat with milk.

In the Book of Shemot (23, 19) the Torah says: “You shall not cook the calf in its mother milk”.

The Rabbis explained that the prohibition to mix milk with meat does not refer exclusively to the cow’s milk with her calf’s meat, but to any meat of a mammal (cows, goats, sheep) with milk from any other Kosher mammal.

The Torah, explains Maimonides, brought the case of the calf and its mother’s milk because that was the most common “meal” (a palatial meal, actually) done with milk and meat in Biblical times. The Torah presented that case as an illustration of the general rule, not as a specification.

The Rabbis extended the prohibition of milk and meat to any other ‘meat’, including bird’s meat (chicken, turkey, duck) but they excluded fish (fish and meat belongs to a different category) and bird’s eggs.

Why meat and milk is forbidden? There are some Mitzvoth (a.k.a. Chukim) for which the Torah does not bring any explicit reason. However, a Jew is not prevented from researching and finding numerous benefits behind the Mtizvot. For example, much has been said and written about the harms for digestion at the level of enzymes, if meat and milk are eaten together. A second more mystical approach indicates that meat and milk actually represent two different opposite states which should be kept apart: Milk represents life. Is taken from a living animal and gives life to the calf. While meat is part of a dead animal’s body.

More about meat and milk, from
www.ou.org: http://www.ou.org/torah/article/mitzvah92

Rabbi Yosef Bitton. YMJC | 130 Steamboat Rd. | Great Neck | NY | 11024

Waiting between milk and meat

Today is the 5th of Shebat, 5770

As we explain last week, the general Sephardic Minhag is not to requiring a waiting period from dairy to meat, you’re just required to wash your hands, wash your mouth or drink water or soda, and eat a solid Parve food (such as bread or a fruit) before eating meat. However, many families of our community still hold the original Mashadi Minhag to wait from dairy three hours before eating meat, especially after eating hard cheese. As we’ve already explained, everyone should strictly keep and follow his or her own Minhaguim.

Obviously, every Kosher kitchen has to have a total separation between dairy and meat utensils, silverware etc. For Sephardim, glassware is an exception and technically, they could be used for meat or dairy, after washing them thoroughly, taking care that no residues or even particles of any food would be left over. It is always recommended to be more cautious and have a completely separate set -even of glassware- for meat and for milk.

If one has only one sink for meat and milk, one may wash immediately one type of dishes after the other, even with hot water, as long as one is using soap. (The soap renders any residues inedible).

In following weeks we will explain BH how to use the oven, the microwave and the dishwasher for meat and dairy products.

Milk after Meat

27 Shebat, 5770

Besides the prohibition of eating them together, our Rabbis indicated that it is necessary to wait between eating meat or a meat product and eating milk or a diary product.

The prevalent Sephardic Minhag is to wait six hours between meat and milk. The Rabbis gave different reasons for this prohibition, which equally applies after eating red or white meat.

There are other Minhaguim which indicate that the waiting period between meat and milk is 3 or 4 hours. This is mainly the Ashkenazi custom as well as the tradition of some families in our community. The general rule in Minhaguim is that everyone should follow the custom of his parents and families and also be respectful of other’s Minhaguim.

If necessary, one could be lenient with a child, especially an infant, and allow him or her to have milk or dairy one or two hours after eating meat .

It is permissible to eat meat after eating a dairy product, with no waiting period. Yet, you are required to wash your hands, wash your mouth or drink water or soda, and eat a solid Parve food before eating meat.

List of Some reliable Kosher Symbols

FROM: http://www.crcweb.org/agency_list.php

Directory of Kosher Certifying Agencies

Updated April 2010

As a public service, the Chicago Rabbinical Council is presenting

a list of common acceptable kosher symbols and their agencies’

contact information. The fact that a particular agency does not

appear on this list does not imply that the cRc has determined it to

be substandard.

Note: There are more than 1000 kosher certifying agencies

around the world! For a complete list of Kashrus agencies

(which includes both cRc recommended and non-recommended

agencies) visit Kashrus Magazine Online (or call 1-718-336-8544).

Special thanks to Rabbi Yosef Wikler, editor of Kashrus Magazine.

UNITED STATES and CANADA
California
	Igud Hakashrus of Los Angeles (Kehillah Kosher)	Rabbi Avraham Teichman 323-935-8383	186 North Citrus Ave., Los Angeles, CA 90036
	Vaad Hakashrus of Northern California	Rabbi Levy Zirkind 510-843-8223	2520 Warring St. Berkeley, CA 94704
	Rabbinical Council of California (RCC)	Rabbi Nissim Davidi 213-389-3382	3870 Wilshire Blvd. #420 Los Angeles, CA 90010
Colorado
	Scroll K Vaad Hakashrus of Denver	Rabbi Moshe Heisler 303-595-9349	1350 Vrain St. Denver, CO 80204
District of Columbia
	Vaad HaRabanim of Greater Washington	Rabbi Kalman Winter 301-593-0336	11161 New Hampshire Ave. Suite #402 Silver Spring, MD 20904
Florida
	Kosher Miami Vaad HaKashrus of Miami-Dade	Rabbi Mordechai Fried Rabbi Manish Spitz 786-390-6620	PO Box 403225 Miami, FL 33140
	Florida K and Florida Kashrus Services	Rabbi Sholom B. Dubov 407-644-2500	708 Lake Howell Rd Maitland, FL 32751
	Orthodox Rabbinical Board of Browand and Palm Beach Counties (ORB)	Rabbi Pesach Weitz 305-206-1524	PO Box 640326 Miami, FL 33164
Georgia
	Atlanta Kashrus Commission	Rabbi Reuven Stein 404-634-4063	1855 La Vista Rd. N.E. Atlanta, GA 30329
Illinois
	Chicago Rabbinical Council (cRc)	Rabbi Sholem Fishbane www.crcweb.org 773-465-3900	2701 W. Howard Chicago, IL 60645
	Midwest Kosher	Rabbi Yehoshua H. Eichenstein Rabbi Chaim Tzvi Goldzweig 773-761-4878	2857 W. Pratt Chicago, IL 60645
Indiana
	Indianapolis Orthodox Board of Kashrus	Rabbi Yisrael Gettinger 317-253-5253	6510 Hoover Rd Indianapolis, IN 46260
	Indianapolis Beth Din	Rabbi Abraham Grossbaum 317-251-5573	1037 Golf Lane Indianapolis, IN 46260
Iowa
	Iowa “Chai-K” Kosher Supervision	Rabbi Yossi Jacobson 515-277-1718	943 Cummins Pkwy Des Moines, IA 50312

Kansas
	Vaad Hakashruth of Kansas City	Rabbi Daniel Rockoff 913-649-4300	P.O. Box 12542 Overland Park, KS 66282
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Kentucky
	Louisville Vaad Hakashrut	Rabbi Avrohom Litvin 502-459-1770	PO Box 5362 Louisville, KY 40205
Louisiana
	Louisiana Kashrut Committee	Rabbi Yossie Nemes 504-957-4986	4141 W Esplanade Ave Metairie, LA 70002
Maryland
	Star-K Kosher Certification (chalav Yisrael)	Dr. Avram Pollack 410-484-4110	122 Slade Ave. #300 Baltimore, MD 21208
	Star-D Certification (non-chalav Yisrael)	Dr. Avram Pollack 410-484-4110	122 Slade Ave. #300 Baltimore, MD 21208
Massachusetts
	Diamond -K	Rabbi Rachmiel Liberman 617-469-5000	100 Woodcliff Road Chestnut Hill, MA, USA 02467
	New England Kashrus LeMehadrin	Rabbi Aaron Hamaoui 617-789-4343	75 Wallingford Brighton, MA 02135
Michigan
	Council of Orthodox Rabbis of Greater Detroit	Rabbi Doniel Neustadt 248-559-5005 x101	18877 West 10 Mile Rd, Suite 101 Southfield, MI
Minnesota
	United Mehadrin Kosher (UMK) Note: unless the meat states that it is glatt, it is certified not-glatt by the UMK. The cRc only accepts Glatt Kosher meats.	Rabbi Asher Zeilingold 651-690-2137	1001 Prior Ave. South St. Paul, MN 55116
Missouri
	Vaad Hoeir of Saint Louis	Rabbi Zvi Zuravin 314-569-2770	4 Millstone Campus St. Louis, MO 63146
New Jersey
	Badatz Mehadrin -USA	732-363-7979	1140 Forest Ave. Lakewood, NJ 08701
	Rabbi Shlomo Gissinger “CHES K”	732-364-8723	170 Sunset Rd. Lakewood, NJ 08701
	Kashrus Council of Lakewood N.J.	Rabbi Avrohom Weisner 732- 901-1888	750 Forest Ave. Suite #66 Lakewood, NJ 08701
	Kof-K Kosher Supervision	Rabbi Zecharia Senter 201-837-0500	201 The Plaza Teaneck, NJ 07666
	Rabbinical Council of Bergen County	Rabbi Binyomin Taub 201-287-9292	PO Box 1233 Teaneck, NJ 07666
New York-Bronx
	Rabbi Zevulun Charlop	718-365-6810	100 E. Mosholu Parkway South Bronx, NY 10458
New York – Brooklyn
	Rabbi Yechiel Babad (Tartikover Rav)	718-951-0952/3	5207 19th Ave. Brooklyn, NY 11204
	Central Rabbinical Congress (Hisachdus HaRabanim)	Rabbi Yitzchak Glick 718-384-6765	85 Division Ave. Brooklyn, NY 11211
	Rabbi Yisroel Gornish	718-376-3755	1421 Avenue O Brooklyn, NY 11230
	Rabbi Nussen Naftoli Horowitz	718-234-9514	1712 57th St. Brooklyn, NY 11204
	Kehilah Kashrus (Flatbush Community Kashrus Organization)	Rabbi Zechariah Adler 718-951-0481	1294 E. 8th St. Brooklyn, NY 11230
	The Organized Kashrus Laboratories (OK)	Rabbi Don Yoel Levy 718-756-7500	391 Troy Ave. Brooklyn, NY 11213
	Rabbi Avraham Kleinman ( Margaretten Rav)	718-851-0848	1324 54th St. Brooklyn, NY 11219
	Rabbi Shlomo Stern ( Debraciner Rav)	718-853–9623	1641 56th St. Brooklyn, NY 11204
	Rabbi Aaron Teitelbaum (Nirbater Rav)	718-851-1221	1617 46th St., Brooklyn, NY 11204
	Rabbi Nuchem Efraim Teitelbaum (Volver Rav)	718-436-4685	5808 11th Ave. Brooklyn, NY 11225
	Bais Din of Crown Heights Vaad HaKashrus	Rabbi Yossi Brook 718-604-2500	388 Kingston Ave Brooklyn, NY 11225
	Vaad Hakashrus Mishmeres L’Mishmeres	Rabbi Yitzchok Zeide 718-680-0642	1157 42nd. St. Brooklyn, NY 11219
	Kehal Machzikei Hadas of Belz	718-854-3711	1435 51st St Brooklyn, NY 11219
	Vaad Harabanim of Flatbush	Rabbi Meir Goldberg 718-951-8585	1575 Coney Island Ave. Brooklyn, NY 11230
New York – Manhattan
	K’hal Adas Jeshurun (Breuer’s)	Rabbi Moshe Zvi Edelstein 212-923-3582	85-93 Bennett Ave New York, NY 10033
	Orthodox Jewish Congregations (OU)	Rabbi Menachem Genack 212-563-4000	11 Broadway New York, NY 10004
New York-Queens
	Vaad HaRabonim of Queens	Rabbi Chaim Schwartz 718-520-9060	141-49 73rd Ave Flushing, NY 11367
New York-Long Island
	Vaad Harabanim of the Five Towns and Far Rockaway	Rabbi Yosef Eisen 516-569-4536	597A Willow Ave. Cedarhurst, NY 11516
New York-Upstate
	Vaad HaKashrus of Buffalo	Rabbi Moshe Taub 716-634-3990	3940 Harlem Rd. Amherst, NY 14226
	Rabbi Mordechai Ungar	845-354-6632	18 N. Roosevelt Ave. New Square, NY 10977
	Vaad Hakashrus of Mechon L’Hoyroa	Rabbi Y. Tauber 845-425-9565 ext. 101	168 Maple Ave. Monsey, NY 10952
	Rabbi Avraham Zvi Glick	845-425-3178	34 Brewer Road Monsey, NY 10952
	Rabbi Yitzchok Lebovitz	845-434-3060	P.O. Box 939 Woodridge, NY 12789
	New Square Kashrus Council	Rabbi C.M. Wagshall 845-354-5120	8 Truman Ave Suite #2 New Square, NY 10977
	Vaad Hakashruth of the Capital District	Rabbi Dr. Moshe Bomzer 518-489-1530	877 Madison Ave. Albany, NY 12208
	Rabbi Menachem Meir Weissmandel	845-352-1807	1 Park Lane Monsey, NY 10952
Ohio
	Cleveland Kosher	Rabbi Shimon Gutman 440-347-0264	P.O. Box 181476 Cleveland Heights, OH 44118
Pennsylvania
	Community Kashrus of Greater Philadelphia	Rabbi Dov Brisman 215-871-5000	7505 Brookhaven Philadelphia, PA 19151
Texas
	The Houston Kashruth Association	Rabbi Yehoshua Wender 713-398-0267	P.O. Box 35225 Houston, TX 77235
	Texas-K Chicago Rabbinical Council (cRc)	Rabbi Sholem Fishbane 773-465-3900	2701 W. Howard Chicago, IL 60645
	Dallas Kosher	Rabbi Sholey Klein 214-739-6535	7800 Northaven Rd. Dallas, TX 75230
Virginia
	Vaad Hakashrus of Tidewater	Rabbi Sholom Mostofsky 757-627-7358	420 Spotswood Norfolk, VA 23517
Wisconsin
	Kosher Supervisors of Wisconsin	Rabbi Benzion Twerski 414-442-5730	3100 North 52nd St. Milwaukee, WI 53216
CANADA
	Kashrus Council of Canada (COR)	Rabbi Sholom Adler 416-635-9550	3200 Dufferin St Toronto, Ontario M6A 3B2
	Montreal Vaad Hair (MK)	Rabbi Saul Emanuel 514-739-6363	6825 Decarie Blvd. Montreal, Quebec H3W3E4
	Rabbinical Council of British Columbia	Rabbi Avraham Feigelstak 604-731-1803	401-1037 W Broadway Vancouver, B.C. V6H 1E3

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INTERNATIONAL

ARGENTINA
	Achdus Yisroel	Rabbi Daniel Oppenheimer 5411-4783-2831 or 4784-6719	Moldes 2449 Buenos Aires 1428
	Rabbi Yosef Feiglestock	54114-961-9613	Ecuador 821 Buenos Aires Capital 1214 Argentina
BELGIUM
	Machsike Hadass	Rabbi Eliyahu Shternbuch 323-233-5567	Jacob Jacobstraat 22 Antwerp 2018
BRAZIL
	Communidade Ortodoxa Israelita Kehillas Hachareidim Departmento de Kashrus	Rabbi A.M. Iliovits 5511-3082-1562	Rua Haddock Lobo 1091, S. Paulo-SP, 01414-003
CHINA
	HKK Kosher Certification Service	Rabbi D. Zadok 852-2540-8661	18 Floor, V. Heun Building 138 Queen’s Road Central, Hong Kong
ENGLAND
	The Joint Kashrus Committee of England	Mr. Yitzchok Feldman 44208-802-6226	140 Stamford Hill London N16 6QT
	Machzikei Hadas Manchester	Rabbi M.M. Schneebalg 44161-792-1313	17 Northumberland St. Salford M7 4RP
	Gateshead Kashrus Authority	Rabbi Elazer Lieberman 44191-477-1598	37 Grasmere Street West Gateshead-Tyne & Wear NE8 1TS
FRANCE
	Rabbi Mordechai Rottenberg (Chief Orthodox Rav of Paris)	3314-887-4903	10 Rue Pavee Paris 75004
	Adas Yereim of Paris	Rabbi Y.D. Frankfurter 3314-246-3647	35 Rue Miguel Hidalgo Paris 75019
	Kehal Yeraim of Paris	Rabbi I Katz 33-153-012644	13 Rue Pave Paris 75004