Aseres Yemei Teshuvah: Petach Tikvah Chief Rabbi Urges Greater Kashrus Vigilance
As Yom Kippur approaches, the Chief Rabbi of Petach Tikvah, Rav Micha Halevi, is urging Yidden to use the Aseres Yemei Teshuvah as an opportunity to strengthen their standards of kashrus, pointing to the longstanding halachic practice of adopting additional stringencies during these especially significant days.
Speaking with Ariel Berman on Emess’s afternoon program, Rav Halevi discussed the concept of being especially careful regarding food and drink between Rosh Hashanah and Yom Kippur, describing the period as one in which a Yid seeks an elevated level of closeness to Hashem.
“In these ten days, we are in a special covenant between Klal Yisroel and Hakadosh Boruch Hu,” Rav Halevi said.
The concept has a well-known source in Shulchan Aruch, Orach Chaim 603, which rules that even someone who is generally lenient during the year regarding bread baked by a non-Jewish commercial baker should be careful to eat pas Yisroel during Aseres Yemei Teshuvah. The Rema there adds that a person should carefully examine his deeds and do teshuvah during these days.
The practice traces back still further. The Tur cites a Yerushalmi teaching that even someone unable to maintain a heightened standard of ritual purity throughout the year should do so for the days between Rosh Hashanah and Yom Kippur. The Raavyah connects that teaching to the practice of being stringent regarding pas Yisroel during Aseres Yemei Teshuvah.
Later poskim discuss adopting additional appropriate chumros during this period as well. Regarding cholov Yisroel specifically, halachic authorities have written that even those who rely during the year on the well-known leniency regarding government-supervised milk have reason to be more stringent during Aseres Yemei Teshuvah.
Rav Halevi explained that adopting a higher standard specifically in matters of food carries particular significance, reflecting a desire during these days to exercise greater care regarding what a person brings into his body.
“Especially during these days, one should be careful to eat foods with higher standards of kashrus,” he said.
He stressed that the particular additional practice need not be identical for everyone. Each person can identify an appropriate area in which to strengthen his kashrus observance based on his regular practices and circumstances.
Rav Halevi also addressed an important practical issue involving bishul akum, food cooked by a non-Jew, and the differing rulings of the Beis Yosef and Rema.
According to the Ashkenazic practice following the Rema, Jewish participation through lighting the cooking fire can generally be sufficient for purposes of bishul Yisroel. According to the Beis Yosef, followed by Sephardim, greater Jewish participation in the actual cooking process is required, such as placing the pot on the fire.
Rav Halevi cautioned that even establishments carrying a high-level mehadrin certification may not necessarily follow the standard required for Sephardim. Sephardic customers, he said, should therefore ascertain which standard an establishment follows rather than assuming that a mehadrin designation automatically resolves the bishul Yisroel issue.
The conversation then turned from the standards of the food itself to the structure of kashrus supervision.
Rav Halevi described a reform he instituted in Petach Tikvah intended to eliminate the direct financial relationship between a mashgiach and the restaurant or business he supervises.
That relationship, he explained, can create an inherent difficulty. A mashgiach must be free to arrive at unpredictable times and report problems without worrying that doing so could jeopardize his own livelihood.
“The owner sees the mashgiach leaving, but he has to be concerned that he may immediately come back in,” Rav Halevi said.
Under the system operating in Petach Tikvah, mashgichim are employed for at least half-time positions and supervise several establishments as part of their employment. Their income therefore does not depend on the continued operation or certification of any single restaurant or store.
If a business closes or loses its kashrus certification, the mashgiach does not lose his salary; he can instead be assigned elsewhere.
The arrangement, Rav Halevi said, provides mashgichim with employment security and benefits while giving them greater professional independence to report kashrus violations without fearing personal financial consequences.
“If a business closes because of a kashrus problem that he reported, his livelihood will not decrease. That is the most important point,” Rav Halevi said.
{Matzav.com}
