The document is a letter from Rabbi Jay Weinstein to members of Young Israel of East Brunswick regarding hosting guests in their homes and maintaining kosher standards. It outlines opportunities to host people from outside the community and establishes community kosher standards to make all families comfortable, including only using foods with acceptable kosher certifications, washing produce appropriately, separating meat and dairy in ovens/microwaves, having only Jews cook raw foods, following Shabbat cooking laws, using toveled glass/metal or paper/plastic, and separating challah when baking. The Rabbi offers to help with any questions about maintaining these standards.

1. Dear Young Israel of East Brunswick Members,
I’m proud to say that the Mitzvah of Hachnasat Orchim (inviting guests into our homes) is a
Mitzvah that we take seriously in our community. During the next few months, for example, there will be
several opportunities to host people from outside our community in our homes, at Shabbatons and other
events. Since we are a diverse community with members from different religious backgrounds, it is not
surprising that we keep different levels of Kashrut in our homes. Although there are many common
denominators in how we each adhere to Kashrut in our homes, there might be a few differences. While
not passing judgment on the Kashrut level of anyone’s homes, I am presenting to you a simple list of
guidelines which I believe address these differences. If followed appropriately, we can create a
community standard of Kashrut to make all YIEB families, including my own, feel comfortable eating in
each other’s homes. Additionally, if you are hosting a YIEB event in your home or cooking meals
through our Bikur Cholim and Stork Club, these protocols must be followed. (Of course, you always have
the option of ordering in ‘ready-made’ food from an acceptable supervised establishment with paper &
plastic utensils.)
YIEB Community Kashrut Standards
• All packaged, prepared or processed foods must bear a widely accepted kosher certification. Please
see the following website for a (non-comprehensive) list of reliable certifications:
http://www.crcweb.org/agency_list.php. Feel free to ask me about any other kashrut symbols that you
may encounter or which foods do not require a hechsher.
• When preparing for this particular meal, all vegetables and fruit must be washed & checked for
insects, using one of a number of accepted methods for different types of vegetables. Here are some
guidelines which you can use: www.oukosher.org/images/uploads/OU_Guide_to_Fruits__Veg.pdf
and www.crcweb.org/kosher/consumer/fruit_veg_policy.html.
• Ovens and microwaves must be separated/kashered appropriately between usage for meat and milk.
(Alternatively, any food cooked placed in the oven should be covered).
• All raw foods must be cooked ONLY by Jews.
• On Shabbat, laws relevant to cooking or warming up food on Shabbat are followed. Two issues which
are sometimes overlooked are: No food may be placed into an oven on Shabbat. Instead, use a
hotplate, blech or warming drawer. No liquids or gravies may be heated up even on a hotplate, blech
or warming drawer on Shabbat.
• All glass and metal utensils used for cooking, serving and eating must be taken to the mikvah to be
“toveled.” (Alternatively, you can use paper/plastic).
• When baking challah or bread, laws of hafrashat (separating) challah are followed.
If you have any questions about the specifics involved or would like any help in ensuring your home
mantains these standards, I’m happy to use the opportunity as a learning experience.
Warmest Regards,
Rabbi Jay Weinstein