Jewish food tax - companies that pay it

[USNSM]

They pass on the cost to the consumer. This hidden tax cost Americans 100's
of millions each year. Look in your refrigerator or cabinets and see how
many items in there have the "k" or the "u" symbol. They have to pay Jewish
rabbis to get those kosher symbols put on their food. Here is a small list
of companies who pay the tax

15TH AVENUE INC.
A BAGUETTE BAR
A SOUTHERN SEASON
A. FODERA & SONS INC.
AB NORDBAKELS
ABACO INC.
ACIDCHEM INTERNATIONAL SDN. BHD.
ADOHR FARMS (DIV. OF SUIZA) PLANT #06-70
AGRAZ S.A.
AGRI-MARK - PLANT #50-40
AGROINDUSTRIAS CEPIA S.A.
AGUSA, INC.
AHOLD USA
AHOLD USA, INC.
AIR STREAM FOODS
AISAN CHEMICAL CO., LTD.
AIYA AMERICA INC.
AJINOMOTO CO., INC.
AJINOMOTO U.S.A., INC.
AKZO-NOBEL CHEMICALS, INC.
AL GELATO, OGGI, INC.
ALBERTSON'S INC.
ALCAN FOIL PRODUCTS
ALDI, INC.
ALEXIA FOODS LLC
ALFREBRO, INC.
ALIMENTOS KAMUK INT. C.R. S.A.
ALL KITCHENS OF AMERICA
ALLAN CHEMICAL CORP
ALLIANT FOODSERVICE
ALLIED INTERNATIONAL CORP.
ALTHAEA N.V.
ALTO DAIRY COOPERATIVE, PLANT #55-0863
ALTO DAIRY COOPERATIVE, PLANT #55-112
AMAZON CAFE (S.I.A.E.A.1. INC.)
AMERICAN ALMOND PRODUCTS CO.
AMERICAN BAKELS, INC.
AMERICAN CLASSIC SPECIALTIES CORP.
AMERICAN GROWERS FOODS
AMERICAN INTERNATIONAL CHEMICAL
AMERICAN KEY FOOD PRODUCTS
AMERICAN PROCUREMENT & LOGISTICS
AMERICAN ROLAND FOOD CORP.
AMERICAN SOY PRODUCTS, INC.
AMERICAN STORES COMPANY
AMERICAN SUGAR REFINING INC.
AMERICAN VALUE BRANDS
AMERICAN YEAST SALES
AMERIPAC CHEMICAL CORPORATION
AMERIPAC YONG CHANG CHEMICAL CO. LTD.
AMT LABS, INC.
ANDERSON DAIRY
ANDERSON INTERNATIONAL FOODS
APAC CHEMICAL CORPORATION
APK INC.
APPLETON PRODUCE CO.
ARAMARK
ARAYASSI, INC.
ARC-MEN FOOD INDUSTRIES CORPORATION
ARISTA INDUSTRIES, INC.
ARROWHEAD MILLS INC.
ARWAY CONFECTIONS, INC.
ASAF INTERNATIONAL, INC. (AROMA KOSHER RESTAU)
ASAHI DENKA CO., LTD.
ASAHI FOOD & HEALTHCARE CO., LTD.
ASAP FOOD PRODUCTS
ASBO DESHIDRATADOS LTDA.
ASHLAND CHEMICAL, INC.
ASHLAND DISTRIBUTION COMPANY
ASHLAND DISTRIBUTION COMPANY A DIV OF ASHLAND INC.
ASSOCIATED BRANDS INC.
ASSOCIATED BRANDS, INC. (ONTARIO FOODS)
ASSOCIATED FOOD STORES
ASSOCIATED WHOLESALE GROCERS, INC.
ASTOR PRODUCTS, INC.
ATHENS PASTRIES & FROZEN FOODS
ATKINSON PECAN CANDIES
ATLANTIC QUALITY SPICE & SEASONINGS
ATLAS PRESERVES CO., INC.
AUSTIN SPECIAL FOODS COMPANY (ASFC)
AVATAR CORPORATION
AZAR NUT COMPANY
B&B INTERNATIONAL CONNECTIONS, INC.
B&G S.R.L.
B.J.'S WHOLESALE CLUB
BADIA SPICES, INC.
BAGEL TIME RESTAURANT
BAGELTIME
BAKE LINE PRODUCTS, INC.
BAKEMARK - RAMCO DIST.
BAKEMARK-BUFFALO
BAKER'S CHOICE CONFECTIONARY
BAKERY DISTRIBUTERS OF AMERICA
BALDWIN RICHARDSON FOODS CO.
BALFORD FARMS
BALTIMORE INGREDIENTS INTERNATIONAL
BALTIMORE INGREDIENTS INTERNATIONAL (R)
BARKAN WINE CELLARS LTD.
BARLEANS ORGANIC OIL
BARONA CASINO
BARRY CALLEBAUT BELGIUM NV
BARRY CALLEBAUT CANADA INC.
BARRY CALLEBAUT USA INC.
BARUCH RESTAURANT
BASF CORPORATION
BASF CORPORATION (FREEPORT, TX)
BASF CORPORATION (GEISMAR, LA)
BASIC CHEMICAL SOLUTIONS
BASIC CHEMICAL SOLUTIONS (PVS)
BASIC FOOD FLAVORS
BECKER'S MILK & ICE CREAM
BEE NATURAL HONEY CO., INC.
BEHN MEYER INTERNATIONAL TRADING SDN BHD
BEIJING TIANLIHAI CHEMICAL CO., LTD.
BELGOMILK - LANGEMARK BELGIUM
BELL BAGEL
BEN E. KEITH FOODS
BENZ'S FOOD PROD., INC.
BERG & SCHMIDT
BERG + SCHMIDT
BEST BRANDS CO. LTD. (MEILLEURES MARQUES)
BI-LO
BIG 8 ADVERTISING L.C.
BIG BOY FOOD GROUP LLC
BIG Y FOODS, INC.
BIO EXTRACT GMBH
BIOCON DEL PERU S.A.
BISCUITS LECLERC LTD.
BISSALEH CAFE
BISTRO GRILL
BLOCKBUSTER ENTERTAINMENT, INC.
BLOMMER CHOCOLATE COMPANY
BLUE & WHITE FOOD CORP.
BLUE DIAMOND GROWERS
BLUE RIDGE FARMS, INC.
BLUE SQUARE LTD.
BLUE SUN LLC TRADER JOES
BLUEDOG ASSOCIATES, INC.
BMF INC.
BON SUISSE INC.
BOOKBINDER'S FOOD DIVISION
BORDEN
BOTANICALS INTERNATIONAL-ZETAPHARMS
BOTANICALS INTL EXTRACTS-A HAUSER CO.
BOULDER POTATO CO.
BOULDER STATION
BOUWHUIS EIPRODUKTEN B.V.
BRAND AROMATICS
BRANDS & BRANDS, LLC
BREWSTER DAIRY (STOCKTON CHEESE) #17-565
BREWSTER DAIRY, INC.
BREWSTER DAIRY, INC., PLANT # 39-101
BRISKA INC.
BRITE WAY FOODS
BROADWAY CAFE PIZZA & HEALTH BAR
BROOK FARMS - NEW HAMPSHIRE LABEL
BROOKSIDE PRODUCTS LTD.
BRUNO'S
C & D DETERGENTS
CAFE CLASSICO
CAHOKIA FLOUR COMPANY
CAHOKIA-BAKEMARK
CAL-WESTERN TRANSPORT, INC.
CALGON CORPORATION
CALIFORNIA PRETZEL CO., INC.
CALIFORNIA PRUNE PACKING CO.
CAMPOS BROS. FARMS
CANANDAIGUA WEST INC.
CAPCO ENTERPRISES INC.
CAPITAL ENTERPRISE
CAPPUCCINO AMERICANA CORP.
CARGILL INC.
CARGILL PALM PRODUCTS SDN BHD
CARGILL SPECIALTY OILS & FATS SDN BHD
CARL BRANDT GMBH & CO.
CARLSBERG BREWERIES A/S
CARVEL ICE CREAM
CATANIA-SPAGNA CORPORATION
CATERING BY SOLA
CELLA'S CONFECTIONS, INC.
CENTO FINE FOODS
CENTRAL GROCERS COOPERATIVE, INC.
CENTURY FOODS INTERNATIONAL
CENTURY FOODS POWDER (55-349)
CEREAL PROCESSING, INC.
CEREOL NOVENYOLAJIPARI RT. MAGYARORZAG
CERTIFIED GROCERS MIDWEST INC.
CERTIFIED GROCERS OF CALIFORNIA, LTD.
CESALPINIA FOOD SPA
CHADLER U.S.A, INC.
CHAI CUISINE
CHALLENGE DAIRY PRODUCTS, INC.
CHEMCENTRAL
CHEMCENTRAL SOUTHWEST, L.P.
CHEMICAL DISTRIBUTORS INC.
CHEMSON GMBH
CHERYL & CO.
CHEVRON/TEXACO GLOBAL LUBRICANTS
CHICAGO SWEETENERS INC.
CHINA VITAMINS, LLC
CHOICE PRODUCTS USA, LLC.
CHR. HANSEN A/S
CHR. HANSEN, INC.
CHRISTOPHER RANCH II, L.L.C.
CIA INDUSTRIAL DEL LUKUS, S.A.
CINDERELLA SWEETS
CINE CITTA CAFFE
CIRCUS CIRCUS HOTEL CASINO
CITROSUCO NORTH AMERICA, INC.
CITURGIA BIOCHEMICALS LIMITED
CLARK PRODUCTS INC.
CLARK RETAIL ENTERPRISES(WHITE HEN)
CLASSIC EGG PRODUCTS, INC.
CLASSIC FLAVORS & FRAGRANCES
CLEANSE-TEC
CLEARSPRING LIMITED
CLEMENT PAPPAS & CO., INC.
CLOVERHILL PASTRY VEND CORPORATION
CMEC XINJIANG FOODSTUFF CO., LTD.
CODE-EMCO FOODSERVICE
COFFEE MASTERS, INC.
COGNIS CORPORATION
COGNIS DEUTSCHLAND GMBH & CO. KG
COGNIS FRANCE
COGNIS FRANCE - BOUSSENS
COGNIS NUTRITION TECHNOLOGY
COIFIOCCHI RESTAURANT
COLABOT CANADA (1973) LTEE
COLAVITA U.S.A.
COLD ALEX FOR FOOD PROCESSING
COLOMBINA, S.A.
COLORADO BELLE
COMMUNITY COFFEE COMPANY, LLC
COMPANIA LICORERA DE NICARAGUA S.A.
COMPASS FOODS, INC.
COMSOURCE
COMSOURCE INDEPENDENT FOODSERVICE COMPANIES, INC.
CON AGRA FOODS LTD.
CONAGRA DIVERSIFIED FOOD PRODUCTS COMPANY
CONAGRA FOODS RETAIL PRODUCTS CO. GROCERY FOODS GROUP
CONAGRA FOODS SNACK FOODS GROUP POPCORN DIVISION
CONAGRA GROCERY PRODUCTS LIMITED
CONCORD FOODS, INC.
CONSERVAS VEGETALES DE EXTREMADURA, S.A.
CONSORZIO BIOITALIA ALIMENTARE
CONSUMER BRANDED PROFESSIONAL PRODUCTS DIV, JOHNSONDIVERSEY INC.
COOK IN A CROCK
COOK NATURAL PRODUCTS
COOKIE KINGDOM
COOKIE KINGDOM, INC.
CORRADO SPECIALTY GOODS, INC.
COSMO'S FOOD PRODUCTS
COUNTRY COFFEE, INC.
COW TREE DISTRIBUTORS INC.
CP KELCO APS
CP KELCO GERMANY GMBH
CP KELCO PHILIPPINES, INC.
CRACKER BARREL OLD COUNTRY STORES
CRISTALIA ACQUISITION CORP.
CRODA SINGAPORE PTE. LTD.
CROSSWIND FOODS, INC.
CWG PRODUCTS
CYANOTECH CORPORATION
CYTEC INDUSTRIES INC.
CYTEC INDUSTRIES UK LTD.
DACOSTA & CO
DAGAN PIZZA
DAICEL CHEMICAL INDUSTIRES, ARAI
DAICEL CHEMICAL INDUSTRIES, LTD.
DAIRFAIR FARMS
DAIRY FRESH FOODS INC.
DAIRY MARKETING ALLIANCE, LLC
DALIAN F.T.Z. WENDA INTERNATIONAL TRADE
DAN-D FOODS
DANISCO MALAYSIA SDN BHD
DANNY'S RESTAURANT
DARNA RESTAURANT
DAVID MICHAEL & CO., INC.
DAVID ROSEN BAKERS SUPPLY
DAVIS GRANDE
DAWN FOOD PRODUCTS
DAWN FOOD PRODUCTS,INC
DEAN BRENNAN TRANSPORT, INC.
DEAN FOODS (KENTUCKY)
DEB-EL FOODS
DECOPAC
DEEP SOUTH PRODUCTS
DEEP SOUTH PRODUCTS INC.
DEGUSSA
DEGUSSA FLAVORS
DEGUSSA TEXTURANT SYSTEMS
DEHYDRATES, INC.
DEL MAR FOOD PRODUCTS CORP.
DEL MONTE FRESH PRODUCE
DELAFAILLE NV
DELI KASBAH
DELICIOUS PIZZA SHOP
DELL'S MARASCHINO CHERRIES CO.
DEMASA HEARTS OF PALM DIVISION
DESERT HERB COMPANY
DETROIT CITY DAIRY
DEVANSOY FARMS
DIAMOND DISTRICT CLUB--DIAMANTE PIZZA
DIDCO IMPORTS CORP.
DINESEN TRADING COMPANY
DINTER GMBH
DMV U.S.A.
DOMANI RISTORANTE
DOMINICK'S FINER FOODS
DOMINION PRODUCTS, INC.
DORVAL TRADING CO., LTD.
DOUGIE'S BBQ NYC
DSM BAKERY INGREDIENTS B.V.
DSM FOOD SPECIALTIES (DAIRY INGREDIENTS)
DSM FOOD SPECIALTIES B.V.
DSM FOOD SPECIALTIES USA, INC. (SAVORY)
DUBOIS-NATURAL ESTERS SDN BHD
DUNKIN' DONUTS
DUSO CHEMICAL COMPANY, INC.
DUTCH COCOA BV
DUTCH VALLEY FOOD DIST.(BULK FOODS INC)
E.J. COX CO. INC.
EAGLE FOOD STORES
EAGLE SPICE AND EXTRACT CO.
EASTERN BULK TRANSPORT, INC.
EASTERN MALT CORPORATION
EBRO FOODS, INC.
EDEN FOODS
EDGEWATER HOTEL CASINO
EDWARD DON & CO.
EEE'S BAKERY AND CAFE
EGON HIRSCH GMBH & CO., KG
ELGIN DAIRY FOODS, INC.
ELI'S BREAD, INC.
ELITE FOODS, LTD
ELITE INDUSTRIES LTD.
EM HACHITA
EMCO CHEMICAL
EMCO FOODSERVICE SYSTEMS
EMERALD CATERING
EMERALD INDUSTRIES DIVISION
EMERSON MARKETING CO.
ENERGY BEVERAGE CO., INC.
ENGELHARD CORP-CHEMICAL CATALYST GROUP
ENGELHARD CORP. CHEMICAL CATALYSTS GROUP
ENGELHARD DE MEERN B.V.
ESTERCHEM (M) SDN BHD
ESTERCHEM(M)SDN.BHD.
ESTEROL SDN BHD
EUROCOM SRL
EUROLAT S.P.A.
EUROMAS NV
EUROPA GRILL
EXCALIBUR HOTEL CASINO
EXTRA MARKETING
F.B. WASHBURN CANDY CORPORATION
F.LLI DAMIANO E C.S.R.L.
FACI ASIA PACIFIC PTE LTD
FAIRWAY MARKETS
FAME MARKETING CORP.
FAME MARKETING CORPORATION
FAMOUS FIXINS, INC.
FAR EAST INDUSTRIES, INC.
FAREWAY STORES
FARMERS DAIRIES
FARMLAND PRODUCTS
FATTAL'S BAKERY & GROCERY
FATTY CHEMICALS (MALAYSIA) SDN BHD
FAZER BAKERIES LTD.
FCI TECHNOLIGIES, INC.
FEDERATED FOOD GROUP, INC.
FERRO PFANSTIEHL LABORATORIES, INC.
FETTRAFFINERIE BRAKE
FIBRE CHEMICALS
FIESTA BRANDS, INC.
FIESTA CANNING COMPANY, INC.
FIESTA MART INC.
FIGUEROA BROTHERS, INC
FILTERFRESH CORP.
FINEST BRAND FOODS DIST. CO.
FIRST GRADE AGENCY PTE LTD
FIRST SPICE MIXING CO.
FIRST SPICE MIXING CO., INC.
FLASH FOODS
FLAVOR & FOOD INGREDIENTS INC.
FLAVOR CONCEPTS, INC.
FLAVOR DYNAMICS, INC.
FLAVORMATIC INDUSTRIES, INC.
FLAVORS OF NORTH AMERICA
FLEISCHMANN'S YEAST, DIVISION OF BURNS PHILP FOOD
FLEMING
FLEMING COMPANIES, INC.
FLEMING COMPANIES,INC
FLEURCHEM, INC.
FOIL LAMINATING INC.
FONTESANA
FOOD EMPORIUM
FOOD HANDLER INC.
FOOD LION, LLC
FOOD SERVICE OF AMERICA
FOOD TOWN
FOOD TRADING CORP. OF AMERICA
FOODHOLD U.S.A., INC.
FOODHOLD USA
FOODTOWN
FORD'S FOODS,INC.
FOREMAN FOODS INC.
FOREMOST FARMS USA
FORMOSA PLASTIC CORP., USA
FOSTER FARMS DAIRY
FRANK A. SERIO & SONS, INC.
FRANK C. ALEGRE TRUCKING, INC.
FRANKENMUTH FUNDRAISING CORP
FRANKLIN BAKER COCONUT
FRANKLIN CONNECTIONS L.P.
FRED MEYER
FRED MEYER, INC.
FREEDOM TRAIL MIX
FRESH EXPRESS
FRESNO TRUCKWASH
FRIEDMAN'S FISH
FRIENDLY ICE CREAM CORPORATION
FRINGS AMERICA INC.
FROSTY ACRES BRANDS
FRUIT A FREEZE
FRY'S FOOD AND DRUG STORE
FURR'S SUPERMARKETS, INC.
G. SCACCIANOCE & CO.
G.M.V. CHOCOLATES
GALLO PROTEIN - PLANT #06-77
GALORE FOODS, INC.
GAMAY FOODS, INC.
GANDY'S DAIRIES INC.
GANI PRODUCTS, INC.
GARDEN BY THE COURT
GARDEN SPOT DISTRIBUTORS
GARELICK FARMS
GARY NULL ASSOC
GAT FOODS
GATEWAY TERMINAL SERVICES
GENERAL MILLS, INC. FOODSERVICE DIV
GENUARDI'S FAMILY MARKETS
GENUTH SUPPLY CORP.
GEORGE HAND DISTILLED PRODUCTS LTD.
GERMANTOWN INTERNATIONAL LTD.
GFA BRANDS INC.
GIANT EAGLE
GIANT FOOD, INC.
GIANT FOODS
GIANT OF MARYLAND
GIFTCO INC.
GILETTE FOODS INC.
GILSTER MARY LEE (CEREAL PLANT)
GILSTER MARY LEE (POPCORN PLANT)
GILSTER MARY LEE CORPORATION
GIRL SCOUTS OF THE U.S.A.
GIVAUDAN/INTERNATIONAL BIOFLAVORS, INC.
GIVERE CHOCOLATIER INC.
GLACIER CLEAR
GLACIER CLEAR ORANGE SPRINGS
GLADDER'S GOURMET COOKIES, INC.
GLOBAL EXPORT MARKETING. CO., LTD.
GLOBAL PROTEIN FOODS
GLOBAL TRADING, INC.
GLOBE NATURAL INTERNACIONAL, S.A.
GODO SHUSEI COMPANY, LTD.
GOLAN HEIGHTS WINERY LTD.
GOLD HARBOR COMMODITIES INC.
GOLDEN GLOW COOKIE CO., INC.
GOLDEN SELECT FOODS COMPANY
GOLDEN STATE BAKERY SUPPLY INC
GOLDEN TASTE INC.
GORDON FOOD SERVICES
GOSSNER FOODS INC - PLANT #49-61
GRACE BAKING
GRAND UNION CO
GRANDE CHEESE COMPANY
GRAPPOLINI G. SURL
GRAY & COMPANY
GREAT AMERICAN OPPORTUNITIES
GREAT ATLANTIC & PACIFIC COMPANY OF CANADA LTD.
GREAT EASTERN SUN COMPANY
GREEN'S
GRIFFITH LABORATORIES
GROUPE JEAN COUTU (PJC)
GUANSHENGYUAN KYOWA AMINO ACID CO. LTD.
GUILD ENTERPRISES INC./ALGAM AGENCIES LTD.
GUS SCLAFANI CORP.
GUSTO VA MARE
GUYLIAN NV CHOCOLATERIE
H.B. FULLER COMPANY
H.C.I. CHEMICALS (USA) INC.
H.E. BUTT GROCERY CO.
H.E. BUTT GROCERY COMPANY
H.L. BENNDORF CORP.
HACO, LTD.
HADDON HOUSE FOOD PRODUCTS, INC.
HADLEY DATE GARDENS
HAGGADAH PASSOVER BAKERY
HAIFA SMOKED FISH,INC.
HALL OF FAME CANDY & NUTS
HAMAMA MEIR TRADING LTD.
HANNAFORD BROS. CO.
HANNAFORD BROTHERS
HAPPY & HEALTHY PRODUCTS, INC.
HARCOS CHEMICALS INC.
HARRIS TEETER
HARRY'S FARMERS MARKET
HAUSER INC.
HAWK DAIRY
HAWK DAIRY (PLANT #34-010730)
HAWK FLOUR MILLS
HAWKINS, INC.
HAYASHIBARA INTERNATIONAL INC.
HEALTHY DELITES.COM CORP.
HEARTLAND HONEY LLC
HEBEI NEW DONGHUA AMINO ACID CO, LTD.
HELIANTHUS S.A.C.
HELLER'S SEASONING & INGREDIENTS
HENRY BROCH & COMPANY
HERCULES DOEL B.V.B.A. (AQUALON DIVISION)
HERR FOODS INC.
HERSHEY IMPORT CO., INC.
HESCO FOOD INDUSTRY CO., INC.
HESEGO INDUSTRY SDN,BHD,
HI-MAR SPECIALTIES, INC.
HIALEAH PRODUCTS CO. D/B/A OH NUTS
HIRSCH BROS. BAKERY
HKS MARKETING LIMITED
HOD HEFER LTD.
HOLLANDIA DAIRY
HOMER OIL COMPANY, INC.
HONG MAO BIOCHEMICALS CO., LTD.
HOOGWEGT INTERNATIONAL BV
HORSTMANN MIX & CREAM, INC.
HOSTBROOK SPA
HOTEL BAR
HRW PRODUCTIONS, INC.
HUB FOOD CORP.
HUBBARD PEANUT CO., INC.
HUBEI YITAI PHARMACEUTICAL CO., LTD.
HUBER CHEMICALS INDIA
HUDSON'S COFFEE
HUHTAMAKI RETAIL BUSINESS UNIT
HY-VEE, INC.
I. TSALOVITCH PROPERTIES & INVESTMENTS LTD.
IDEA SPA
IFF INDIA
IFF INTL. FLAVORS & FRAGRANCES, INC.
IFFCO (M) SDN. BHD.
IFS
IGA, INC.
IMAC INT'L MEDIA & CULTURES PL # 31-221
IMAGINATION IN ACTION, INC.
IMPERIAL CROWN MARKETING CORP. INDUSTRIAL DESHIDRATADORA, S.A. DE C.V.
INDUSTRIALIZADORA INTEGRAL DEL AGAVE,S.A
INDUSTRIAS DEL MAIZ S.A.
INDUSTRIAS J. MATAS
INDYBAKE PRODUCTS
INGLES
INGLES MARKETS, INC.
INGREDIA
INGREDIENTES KERRY DE MEXICO S.A. DE C.V
INNOVATIVE CEREAL PRODUCTS INC.
INOVATECH USA,INC
INTERCOM, S.A.
INTERNATIONAL FOOD SOLUTIONS
INTERNATIONAL FOODCRAFT CORP.
INTERNATIONAL MOLASSES CORPORATION
INTERNATIONAL SPECIALTY PRODUCTS
INTERPROVINCIAL COOPERATIVE LIMITED
INTERSEM S.A.
INTERSTATE BAKERIES CORP.
INVERTEC FOODS S.A.
INVERTEC NATURAL JUICE S.A.
ISLAND OASIS
ISRAEL BEER BREWERIES LTD.
ISRAEL BEIGEL BAKING COMPANY
ITALO SUISSE NV
J&D FINE FOODS
J. RUTIGLIANO & SONS, INC.
J.M. HUBER BELGIUM
J.M. HUBER CORPORATION
J.M. HUBER FINLAND OY
J.R. SHORT MILLING COMPANY
JADA SPECIALITIES, INC.
JAHNCKE FRUCHTSAFTE-KONZENTRATE GMBH & CO. KG
JAMCO/MULTIFOODS
JAN DEKKER INTERNATIONAL BV
JAYANT AGRO-ORGANICS LTD
JAYANT AGRO-ORGANICS LTD.
JAYANT OIL MILLS
JEEN INTERNATIONAL CORP.
JERUSALEM KOSHER RESTAURANT
JIANGSU DIYI PHARMACEUTICAL CO., LTD.
JINIL AU CHOCOLAT
JOEY'S FINE FOODS, INC.
JOHNSON MATTHEY CHEMICALS GMBH
JON-LIN FROZEN FOODS
JOSEPH ADAMS CORPORATION
JOSEPH RUTIGLIANO & SONS INC.
JOSEPH ZAKON WINERY
JP FOODSERVICE INC.
JP NORTH AMERICA INC.
JPL MARKETING INC.
K & W POPCORN, INC.
K-MART CORPORATION
K. KALUSTYAN ORIENT EXPERT TRADING CORP.
KARLSHAMNS BV
KASHIMA CHEMICAL CO., LTD.
KASTNER'S PASTRIES
KATHRYN BEICH
KEEBLER - SUNSHINE BISCUITS, INC.
KEEBLER COMPANY
KEEBLER COMPANY - PLANT #39-132
KEEFE SUPPLY CO
KELLERS CREAMERY LLC
KELLOGG'S/WORTHINGTON FOODS, INC
KEMACH FOOD PRODUCTS
KENNIE'S MARKET INC.
KERN LABORATORIES
KERRY INGREDIENTS (BELOIT)
KEY FOODS
KIC CHEMICALS, INC.
KIME'S CIDER MILL
KINERET
KING ARTHUR FLOUR INC.
KING KULLEN
KING KULLEN GROCERY
KINGS SUPERMARKETS
KLEIN'S NATURALS
KLENE'S
KOHJIN CO., LTD
KONGO CHEMICAL CO., LTD.
KONTOS FOODS, INC.
KOPPER'S CHOCOLATE COMPANY
KOSHER CHINESE EXPRESS
KRAFT CANADA, INC
KRAFT FOOD INGREDIENTS (KFI)
KRAFT FOODS
KRAFT FOODS (CHURNY)
KRAFT FOODS (POST)
KRAFT FOODS (USDA #06-25)
KRAFT FOODS (USDA #36-2010)
KRAFT FOODS COFFEE OPERATIONS GERMANY
KRAFT FOODS SCHWEIZ AG
KRAFT FOODS, INC.
KRAFT FOODS, INC. (ATLANTIC GELATIN)
KRAFT FOODSERVICE, INC.
KRAFT NORTH AMERICA EAST HANOVER TECH CENTER
KRAUS & COMPANY, INC./B.C. FLAVORS, INC.
KRISPY KERNEL, INC.
KROGER
KROGER ATLANTA
KYOWA HAKKO U.S.A., INC.
KYUSHU KAKO CO.,LTD
LA GALVANINA S.P.A.
LA PREFERIDA INC.
LAITERIE DE SAINT MALO SA
LALLEMAND INC
LAMBENT TECHNOLOGIES
LAMONTAGNE CHOCOLATE INC.
LANCO CORPORATION - PARAMOUNT CHOCOLATES
LAND O SUN DAIRIES LLC
LAND O'LAKES, INC.
LANGER TRANSPORT CORPORATION
LAS BRAND INC.
LAS S.R.L.
LAWRENCE FOODS
LE MARAIS (GK GRILL, LLC.)
LEACH FARMS, INC.
LEHIGH VALLEY DAIRIES
LEIBER GMBH
LES ALIMENTS CSP FOODS
LES VINS MAYER HALPERN
LESAFFRE YEAST CORP
LESAFFRE YEAST CORP.
LIGHTLIFE FOODS, INC.
LIN'S KOSHER CHINESE KITCHEN (MAIL ADD)
LINDLEY MILLS, INC.
LINETTE QUALITY CHOCOLATES
LIPIDCHEM
LIPO CHEMICALS, INC.
LIPTON
LOBLAW BRANDS, LTD.
LODERS CROKLAAN B.V.
LONG'S DRUGS
LONGVIEW TRADING,INC
LOUIS TRAUTH DAIRY INC.
LUBAN INTERNATIONAL
LUBRIZOL
LUXOR HOTEL CASINO
LYNN DAIRY INC. (LYNN PROTEIN) #55-1522
LYONS-MAGNUS
M & R DISTRIBUTION
M. SLAVIN & SONS
MAISON LAPIERRE INC.
MAKKOS OF BROOKLYN LTD.
MALEE SAMPRAN FACTORY PUBLIC CO., LTD.
MALT DIASTASE CORPORATION
MALT PROD. CORP./INTERN. MOLASSES
MALT PRODUCTS CORP.
MANDARIN SOY SAUCE
MANE - CALIFORNIA BRANDS, INC.
MANHATTAN CHOCOLATES INC.
MARKET BASKET BRAND (DEMOULAS)
MARKETING MANAGEMENT
MARKON COOPERATIVE
MARRIOTT INTERNATIONAL, INC.
MARSH SUPERMARKETS
MARUHA CORPORATION
MARUZEN PHARMACEUTICALS CO., LTD.
MASIHANA INC.
MASILY S.A.
MATOL BOTANICAL INTERNATIONAL, INC.
MAURI BRASIL IND. COM. E. IMPORT LTDA.
MAXIM
MAZOR'S FRENCH DOUGH COMPANY
MCCAFFREY'S
MCCORMICK DISTILLING CO., INC.
MCDONALD'S CORPORATION
MCKEE FOODS CORPORATION
MEADOW GOLD
MEADOW GOLD DAIRIES
MEADOW GOLD DAIRIES, INC. PLANT #08-04
MEIJER, INC.
MEIJI SEIKA KAISHA, LTD.
MELROSE DAIRY PROTEINS LLC-PLANT #27-630
MESADA INTERNATIONAL TRADING
METRO & RICHELIEU INC.
METRO RICHELIEU
MEZONOS MAVEN BAKERY INC.
MICHIGAN FARM CHEESE DAIRY
MICRO POP USA
MICROWAVE ROASTERS, INC.
MID-ATLANTIC VEGETABLE & SHORTENING CO.
MIDDLE EAST DELIGHTS-ARARAT BAKERY
MIDDLEFIELD MIX, INC. #39-410
MILLE LACS GOURMET FOODS (R)
MILLER & CO.
MILLER BREWING COMPANY
MINOT INTERNATIONAL
MIRSA INC.
MISITANO & STRACUZZI S.P.A.
MISTER SNACKS (DIV. OF SUNBIRD SNACKS)
MITOKU CO. LTD.
MITSUI & CO. (U.S.A.), INC.
MITSUI & CO., USA INC.
MLO PRODUCTS, CO.
MODERN PRODUCTS, INC.
MOLDA AG
MONTENA TARANTO FOODS (PLANT#34-010413)
MORNING GLORY DAIRY
MORNINGSTAR FOODS
MT. ARARAT BAKERY
MUIRHEAD
MULLINS WHEY INC.
MUNCHICK'S FISH COMPANY, INC.
MY BROTHER BOBBY'S SALSA, LLC
MY GRANDMAS COFFEE CAKES
MY MOST FAVORITE DESSERT COMPANY
MYC INGREDIENTS, LTD.
N.V. DE ZUIKER COMPAGNIE
NABISCO
NANA SYLVIA'S FOODS
NASH FINCH CO.
NATIONAL BRAND COFFEE AND PAPER DISTRIBUTING CORP.
NATIONAL CHEESE CO.
NATIONAL VINEGAR CO.
NATURAL IMPORT COMPANY, INC.
NATURAL OLEOCHEMICALS SDN BHD
NATURAL ORGANICS
NATURE SOY INC.
NATUREX
NAYLOR CANDIES, INC.
NBTY, INC.
ND LABS INC.
NESTLE FOOD COMPANY
NESTLE SINGAPORE PTE LTD
NETWORK SERVICES COMPANY
NEW FOODS INDUSTRY
NEW MERIDIAN FOODS
NEW YUNG WAH
NEWLY WEDS FOODS, INC.
NEWMAN'S OWN, INC.
NGO CHEW HONG OILS & FATS(M) SDN.
NIKKI'S COOKIES INC.
NIPPON ZEON CO. LTD (MIZUSHIMA PLANT)
NOGA DAIRY INC.
NORAC INC
NORTH AMERICAN ENTERPRISE
NORTH AMERICAN TEA AND COFFEE
NORTH COAST SEAFOODS
NORTHAMPTON PEANUT COMPANY
NORTHWEST PEA & BEAN COMPANY
NUGGET DISTRIBUTORS
NUTRIENTS INCORPORATED
NY PASTA AUTHORITY
NZMP MARLBOROUGH
OAKHURST DAIRY
OASIS FOOD COMPANY
OBIPEKTIN AG
OCEANSIDE KNISH FACTORY - PAPA'S KITCHEN
OGEM-OFFICE GENERAL DES EAUX MINERALES
OH! NUTS
OLD COLONY BAKING CO.
OMYA PERALTA GMBH
ORANGE JUICE/FOOD TANK TRUCK WASH INC.
ORDU SOYA SANAYI A.S.
ORGANIC BY NATURE, INC.
ORGANIC TECHNOLOGIES
ORGANIC VALLEY/CROPP COOPERATIVE
ORLEANS PACKAGING COMPANY
OTSUKA CHEMICAL CO., LTD.
OVERSEAL COLOR INC.
P.E. KRAMME, INC.
P.L.THOMAS & CO., INC.
P.R.R.C. (PRICE RITE)
P.T. CISADANE RAYA CHEMICALS
P.T. PULAU SAMBU GUNTUNG
P.T. RIAU SAKTI UNITED PLANTATIONS
P.T. SAYAP MAS UTAMA
P.T. WINGS SURYA
PAC-MOORE PRODUCTS, INC.
PACIDA INTERNATIONAL (USA) INC.
PACIFIC ROYAL BASIC FOODS
PACTIV CORPORATION
PAK TECHNOLOGIES CUSTOM FOODS GROUP
PALACE STATION HOTEL/CASINO
PALM-OLEO SDN. BHD.
PALMAMIDE SDN BHD
PALMAZONE INC.
PAN AMERICAN GRAIN
PAN CENTURY EDIBLE OILS
PAN-CENTURY OLEOCHEMICALS SDN. BHD.
PANDA FOOD PRODUCTS, INC.
PANHANDLE MILLING COMPANY
PANINKRET CHEM. PHARM. VERTRIEBSGES MBH
PAPE FOODS
PARMALAT FOOD INC.
PASKESZ CANDY COMPANY
PATHMARK STORES INC.
PEARL VALLEY CHEESE
PEGASUS INC.
PENNSYLVANIA DUTCH CANDIES
PENWEST PHARMACEUTICAL
PERFORMANCE FOOD GROUP
PERRIER GROUP
PETER CREMER (S) GMBH
PETER PAUL PHILIPPINE CORPORATION
PHILDESCO, INC.
PHYTO SOURCE
PINATI RESTAURANT
PIONEER FLOUR MILLS
PIZZA INN (NORCO)
PIZZA NOSH
PLANET KOSHER
PLANTERS COTTON OIL MILL, INC.
PLANTERS LIFE SAVERS COMPANY
PLB SPORTS
PLOCHMAN, INC.
PLUMBRIDGE
POCAHONTAS FOODS USA
POKONOBE INDUSTRIES INC.
POLAND'S BEST INC.
POLAR FOODS, INC.
POLAROME INTERNATIONAL, INC.
POORE BROTHERS INC.
POPOWICH MILLING
POWER SNACKS
PRAIRIE CITY BAKERY
PREMIER FOODSERVICE DISTRIBUTORS, INC.
PREMIER MALT PRODUCTS CORP.
PREMIUM INGREDIENTS LTD.
PREMIUM VEGETABLE OILS BHD.
PRESCO FOOD SERVICES
PRESIDENT'S CHOICE INTERNATIONAL
PRESTIGE SALES INC.
PRICE CHOPPER
PRICECOSTCO (COSTCO)
PRO TRANSPORT, INC.
PROCESADORA CONTINENTAL DE ALIMENTOS S.A
PRODUCERS DAIRY FOODS INC.
PRODUCTOS METALEST S.L.
PROGRESSIVE DONUTS/DUNK-N-SIP, INC.
PROMIND AGRO-INDUSTRIAL, S.A.
PROMISED LAND DAIRY
PROTEIN UND OELWERK NEUSS GMBH & CO. KG
PROTIENT INC.
PROTIENT, INC.
PT. JAKA SAKTIBUANA INTERNATIONAL
PT. KAO INDONESIA CHEMICALS
PT. OLEOCHEM & SOAP INDUSTRI
PT. SUMI ASIH
PT. WIHADIL CHEMICAL INDUSTRY
PUBLIX SUPER MARKETS, INC.
PUGLISI EGG FARM
PULASKI PRODUCTS CO., INC.
PYA MONARCH, INC.
QINGDAO JIAONAN BRIGHT MOON SEAWEED INDUSTRIES CO. LTD
QSP, INC.
QUAKER SUGAR CO., INC.
QUALITY BOTANICAL INGREDIENTS, INC.
QUALITY INGREDIENTS CORPORATION
QUANTUM HERBAL PRODUCTS, LTD.
QUEST INTERNATIONAL
QUEST INTERNATIONAL (SCOTLAND)
QUEST INTERNATIONAL FLAVORS & FOOD ING.
QUICK DRY FOODS USA INC.
QUICK'S CANDY
QUINN'S SPECIALTY PRODUCTS
R D ENTERPRISES
R. TORRE & COMPANY
R.M. PALMER COMPANY
RAINBOW FARMS
RAISIO GROUP PLC, RAISIO BENECOL LTD.
RAISIO STAEST US INC.
RALPHS GROCERY CO.
RAMAPO RIDGE
RAMSEY SIAS, INC.
RED ARROW PRODUCTS COMPANY LLC.
RED STAR YEAST & PRODUCTS
REGAL EXTRACT CO. INC. MILLFLOW SPICE CORP.
RENAISSANCE FOODS LLC.
RESTAURANT DEPOT
RHODIA FOOD
RHODIA FOOD INDAL
RHODIA INC.
RHODIA MEYPRO B.V.
RICH FOOD
RICHFOOD, INC.
RIKEN VITAMIN CO., LTD.
RIO MAR COUNTRY CLUB
ROBINSON DAIRY
ROCKVIEW FARMS
ROHM AND HAAS COMPANY
ROHTSTEIN CORP. SUGAR DIVISION
RON BEN-ISRAEL CAKES, INC.
ROSKAM BAKING CO.
ROSS PRODUCTS DIV. ABBOTT LABORATORIES LTD.
ROSS PRODUCTS DIVISION
ROSS SWISS DAIRIES
ROUNDY'S, INC.
ROYAL BODYCARE, INC.
ROYAL CANDY, INC.
ROYAL FOOD PRODUCTS
ROYAL PALM INC.
RPF, INC. (ROYAL PALATE FOODS)
RUPARI FOOD SERVICE
RV INDUSTRIES, INC.
RYAN FOODS COMPANY
RYKOFF SEXTON INC.
RYT-WAY INDUSTRIES, INC.
S & S SOAP CO., INC.
S.C. COMSOFT IMPEX S.R.L.
S.I.PR.I.O.
S.P.R.M. INVESTMENT LTD.
S.T. JERRELL
SAFEWAY INC.
SAM WARD COMPANY, INC.
SAMBA HANDELMAAATSCHAPPI
SAN JIRUSHI
SAN REMO FOOD IMPORTED LTD.
SAN-J INTERNATIONAL, INC.
SANDLER'S GIFT BASKETS
SANTA CRISTINA
SANTA FE INGREDIENTS
SANTEE DAIRIES, INC.
SAPUTO CHEESE
SARA LEE BAKERY GROUP
SARA LEE COFFEE & TEA
SARANT INTERNATIONAL COMMODITIES
SARATOGA FLOUR
SATIN FINE FOODS, INC.
SAVORY FOODS, INC.
SCHILL+SEILACHER "STRUKTOL"
SCHNUCK MARKETS, INC.
SCHWEIZ. MILCH-GESELLSCHAFT AG
SCOTT'S, INC.
SEA BREEZE
SEAPOINT FARMS
SEMINOLE FOODS, INC.
SENSIENT FLAVORS
SENSIENT FLAVORS MEXICO, S.A.DE C.V.
SENSUS C.V.
SETTON INTERNATIONAL FOODS, INC.
SETTON PISTACHIO OF TERRA BELLA, INC.
SETTON'S FOODS
SHADY MAPLE FARM LTD.
SHAMIR FOODS INC.
SHAMROCK FOODS CO.
SHANDEX GROUP
SHANDONG DEOSEN CORP., LTD.
SHANGHAI FOURTH PHARMACEUTICAL LTD XU HANG PHARMACEUTICAL FACTORY
SHARP MENTHOL INDIA LIMITED
SHAW'S SUPERMARKETS, INC.
SHAWS SUPERMARKETS
SHEPPARD GRAIN
SHERWOOD BRANDS LLC
SHOPPERS DRUG MART INC.
SHURFINE INTERNATIONAL, INC.
SIDCO FOOD DIST. CO.
SIDCO HEALTH
SIEGEL EGG
SIGNATURE FUNDRAISING INC.
SILVA INTERNATIONAL, INC.
SILVER CATERERS (SILVER HUNTINGTON ENTERPRISES LLC)
SILVER SPRING GARDENS, INC.
SKIDMORE SALES & DISTRIBUTING FOOD DEFOAMERS
SKINNER'S SALTED NUTS, INC.
SMITH BROTHERS FARMS
SMITH'S FOOD & DRUG CENTERS, INC.
SMITTY'S INC.
SNAPPLE BEVERAGE GROUP
SNAPPY POPCORN CO., IND.
SNYDERS OF HANOVER
SOBAYA
SOBEY'S INC.
SOBEYS - OSHAWA GROUP
SOBEYS RETAIL BRAND
SOBEYS, INC.
SOCIETE FLANDRES PICARDIE LAIT
SODA AROMATIC CO., LTD.
SOGO PHARMACEUTICAL CO., LTD.
SOLA BAKERY INC.
SOLLER LLC
SOMMER MAID
SORIANA S.A. DE. C.V.
SOUTHERN ACIDS (M) BERHAD
SOUTHERN INDUSTRIAL SALES,INC.
SOVEX FOODS, A DIVISION OF MCKEE FOODS CORP.
SOY POWER, INC.
SPARROW ENTERPRISES, LTD.
SPARTAN CHEMICAL COMPANY INC.
SPARTAN STORES, INC.
SPECIALTY INDUSTRIAL PRODUCTS, INC.
SPECTRUM COMMODITIES
SPI POLYOLS, INC.
STABILCHEM (M) SDN. BHD.
STABILIMENTO FARMACEUTICO CAV.G.TESTA
STAFF SUPERMARKETS, INC.
STANDARD CANDY COMPANY
STAR KAY WHITE INC.
STAR MARKET
STAR MARKET COMPANY
START FRESH FOODS
STATER BROS. MARKETS
STATION CASINO
STEINHAUSER POLSKA
STENTORIAN INDUSTRIES CO., LTD.
STEPAN COMPANY
STOLT NIELSEN B.V.
STONE MOUNTAIN SNACKS
STOP & SHOP
STOP & SHOP SUPERMARKET CO.
STOW MILLS
STRATHROY FOODS LIMITED
STRETCH ISLAND FRUIT INC.
STUCKEY'S CORPORATION
SUBCO FOODS INC.
SUN ACE KAKOH (MALAYSIA) SDN BHD
SUN ACE KAKOH (PTE.) LTD.
SUNCHEMICAL CO., LTD.
SUNFRESH
SUNFRESH, INC.
SUNRISE CONFECTIONS
SUNRISE INTERNATIONAL CO.
SUNSET STATION
SUNSHINE FRESH INC.
SUPER C
SUPER STORE INDUSTRIES
SUPER VALUE, INC.
SUPERBRAND DAIRY PRODUCTS INC.
SUPERBRAND DAIRY PRODUCTS, INC.
SUPERSTAR COCONUT PRODUCTS CO., INC.
SUZANNE'S SPECIALTIES
SWAN GARDENS
SWEET EXPRESSION
SWISS CHALET FINE FOODS, INC.
SWISS DAIRY - SUIZA
SWISS GOURMET
SWISS VALLEY FARMS COMPANY
SYCAMORE CREEK CO.
SYLVIA WEINSTOCK CAKES
SYSCO CORPORATION
T & L CREATIVE SALADS INC.
T. HASEGAWA CO., LTD. (JAPAN)
T. HASEGAWA U.S.A., INC.
TAIYO INTERNATIONAL INC.
TAKASAGO FOOD PRODUCTS (FLAVORS)
TANABE SEIYAKU CO., LTD (JAPAN)
TANTOS FOODS INTERNATIONAL
TARGET FLAVORS, INC.
TASTY BAKING COMPANY
TATA TEA, INC.
TAYLOR FARMS
TEE LEE POPCORN, INC.
TEMPLE ISRAEL BROTHERHOOD
TERRAPEZ S.A.
TEXAS HOTEL
THE AMERICAN SUGAR REFINING COMPANY
THE DRESCHER CORPORATION
THE ELI'S CHEESECAKE COMPANY
THE FOOD SOURCE, INC.
THE GOLUB CORPORATION
THE GRAND UNION CO.
THE GREAT A&P TEA COMPANY
THE GREAT ATLANTIC AND PACIFIC CO.
THE HEALTHY GOURMET
THE KROGER COMPANY
THE MASTERSON CO.
THE MONTEREY CANNING CO.
THE OSHAWA GROUP LTD./LE GROUPE OSHAWA LTEE
THE STOP & SHOP SUPERMARKET COMPANY
THE WARRELL CORPORATION
THE WESTIN RIOMAR BEACH
THE WISCONSIN CHEESEMAN, INC.
THIRS-TEA CORPORATION
THREE VEE CORPORATION
TIANJIN FREEWORLD INDUSTRY COMPANY LMT
TICOFRUT, S. A.
TINUK, INC.
TIP TOP CANNING
TOM'S FOODS, INC.
TOPCO ASSOCIATES, INC.
TOPCO-RANDALLS FOOD MARKETS, INC.
TOPS MARKETS, INC
TORTILLERIA LA MEXICANA, INC.
TOUFAYAN BAKERY INC.
TOUFAYAN'S BAKERY
TOUL SOCIEDADE PORTUGUESA DE DESIDRATACA
TOYO GOSEI CO., LTD.
TRADE-MARK COFFEE CORPORATION
TRADER JOE
TRADER JOE'S
TRADER JOE'S EAST,INC.
TRANSFORMACIONES AGRICOLAS DE BADAJOZ SA
TREE OF LIFE, INC.
TREFIN NV
TRICO TECHNOLOGIES, INC.
TRINIDAD BENHAM CORP.
TRIPLE-C-INC
TRITON SUPPLY CORP.
TROPHY NUT CO.
TROPICAL NUT & FRUIT INC.
TROPICANA PRODUCTS, INC.
TROPICS FROZEN COCKTAILS
TUSCAN
TWIN COUNTY GROCERS, INC.
TWO TRIBES, LLC
U.S. CHOCOLATE CORP.
U.S. FLAVORS & FRAGRANCES, INC
U.S. FOODSERVICE
U.S. MILLS, INC.
UBE INDUSTRIES, LTD.
ULTRA TRADING INTERNATIONAL LTD.
UNICO FOODS INC.
UNICO, INC.
UNILEVER
UNIPRO FOODSERVICE
UNIPRO FOODSERVICE, INC.
UNIPRO FOODSERVICE-NIFDA
UNIQEMA
UNIQEMA, DIVISION OF UNICHEMA CHEMIE GMBH
UNIQUELY TOGETHER, INC.
UNITED WHOLESALE GROCERY CO.
UNIVERSAL APEX INC.
UPCOUNTRY, INC.
UPSCALE FOODS INC.
US FOODSERVICE, RYKOFF, AND SEXTON
UTC
V.B.S. PURVEYORS OF FINE FOODS
VALENCIA FOODS, INC.
VALUE AMERICA
VAN HOUTON
VAN HOUTTE INC.
VARDA CHOCOLATIER
VELDA FARMS, LLC
VENTURA FOODS, LLC
VIC'S GOURMET POPCORN
VINTAGE SOUTH INC.
VIRGINIA DARE EXTRACT CO., INC.
VITABLEND BV
VITAL & ZOON N.V.
VITAMINS, INC.
VITAMOR KFT.
VITARROZ
VITASOY (U.S.A.) INC.
VITASOY USA, INC.
VOGEL POPCORN
VONS
VVF LIMITED
W. SCHUMACHER & CO. GMBH
W.A. CLEARY PRODUCTS, INC.
WAKEFERN FOOD CORPORATION
WAKEFERN/SHOPRITE
WAKUNAGA OF AMERICA CO., LTD.
WAL-COR CORSANINI DI CARLO SANTINI & C.
WAL-MART STORES INC.
WALGREENS CO.
WALNETTOS, INCORPORATED, DIST.
WALTER RAU NEUSSER 01 UND FETT AG
WANJASHAN MANDARIN SAUCE, INC.
WARDS ICE CREAM CO. INC.
WARRANWOOD WINERY
WASABROD
WASABROD AB
WATSON SYSCO
WATSONVILLE FOODS PRODUCT COMPANY
WATTA MUNCH
WEBSTER INDUSTRIES, INC.
WEGMAN'S INC.
WEIS MARKETS, INC.
WEISS KOSHER BAKERY
WEMMERS TANKTRANSPORT BV
WENDY'S INTERNATIONAL, INC.
WEST LYNN CREAMERY
WESTBY CO-OP CREAMERY
WESTERN COMMERCE CORPORATION
WESTERN FAMILY FOODS, INC.
WHITE ROSE FOODS
WHITE STOKES
WHITE STOKES CO.,
WHITEHALL COMMODITY CORP.
WHITTAKER, CLARK & DANIELS, INC.
WHOLE FOODS
WHOLE FOODS MARKET
WHOLE HERB COMPANY
WILCOX FARMS LLC
WILD OATS MARKETS, INC
WILD WEST PRODUCTS
WILDWOOD NATURAL FOODS, INC.
WILLMARK SALES CO.
WILTON INDUSTRIES
WINN DIXIE
WINN DIXIE - PLANT #12-500
WOLF & LAMB DELICATESSEN
WOODSTOCK FARMS
WORLD FINER FOODS, INC.
WORLD OF CHANTILLY
WORLD SPICE INC.
WRITT SALES & SUPPLY D.B.A. NUTRITIONAL FOCUS
WYTHE-WILL DIST. CO.
YANCHENG HENDING NATIVE PRODUCTS CO. LTD
YOHAY BAKING COMPANY
YONEYAMA YAKUHIN KOGYO CO., LTD.
YOST FOODS, INC.
ZALOOM MARKETING CORP.
ZANDER'S CREAMERY, INC.
ZANDER'S CREAMERY, INC. #55-309
ZELLERS INC.
ZEON CHEMICALS YONEZAWA COMPANY, LTD.
ZHEJIANG HAITONG FOOD GROUP CO., LTD.
ZHEJIANG NHU COMPANY, LTD.
ZHEJIANG SILVER RIVER FOODS CO., LTD.
ZION NATURAL GOURMET FOOD
ZOGLO'S
ZOMICK'S BAKERY
.

[Kenneth McVay OBC]

Post by USNSM
They pass on the cost to the consumer. This hidden tax cost Americans 100's
of millions each year. Look in your refrigerator or cabinets and see how

http://nizkor.org/hweb/orgs/american/adl/kosher-tax/recipe-for-hate.html

[Doc Tavish]

Post by Kenneth McVay OBC

Post by USNSM
They pass on the cost to the consumer. This hidden tax cost Americans 100's
of millions each year. Look in your refrigerator or cabinets and see how

http://nizkor.org/hweb/orgs/american/adl/

^^^

ADL says it all!

http://groups-beta.google.com/group/alt.revisionism/msg/f7f6ab6885520e9?fwc=1
Subject: Jewish taxation without Gentile representation aka Jewish Tax_What I
Found in My Pantry
Message-ID: <***@4ax.com>
Date: 26 Jul 2005 03:27:40 GMT

Post by Kenneth McVay OBC
--
"The Nizkor website (secretly financed by the ADL and other Jewish front
organizations) is behind it." (David Irving, whining about Google's
http://nizkor.org

The facts speak for themselves!

http://groups-beta.google.com/group/can.general/msg/164ea963fdab04aa
Subject: Ken McVay' Sig Line Deceit Regarding Funding of his Canadian Based
Nizkor Website... Message-ID: <***@4ax.com>
Date: 26 Jun 2005 01:35:04 GMT

Ken McVay's Lies & Brays about S.A.A.F. - Nizkor Fund
http://groups-beta.google.com/group/sci.skeptic/msg/169856b1891b5734?fwc=1
(Archived locally as: McVaySlamDunked_A3 and McVaySlamDunked_A4)
Subject: SAAF San Antonio Area Foundation - Nizkor Fund -- Some New Archives
and The Same Funding Lie by Ken McVay Exposed V2-0
Message-ID: <***@4ax.com>
Date: 2 Jul 2005


_______________________________________________________________________________
Posted Via Uncensored-News.Com - Accounts Starting At $6.95 - http://www.uncensored-news.com
<><><><><><><> The Worlds Uncensored News Source <><><><><><><><>

[Kenneth McVay OBC]

In article <***@4ax.com>,
Doc Tavish <rhc-***@tavish-central> wrote:

Archive/File: people/b/bradbury.scott/Edeiken-v-Bradbury-RA.01
Last-Modified: 2001/02/14

REQUESTS FOR ADMISSION

NOW COMES Plaintiff Yale F. Edeiken and demands that, pursuant to Rule
4014, Pennsylvania Rules of Civil Procedure, Defendant Scott Bradbury
admit or deny the truth of the following within thirty (30) days of service
or, by failing to do so, admit the truth of the matters asserted:

1. Defendant Scott Bradbury publishes material on the Internet under
the pseudonym "Doc Tavish."

2. Defendant Scott Bradbury has in the past and continues in the
present to use various services to publish his material in a manner in
which it cannot be traced back to its source.

3. Defendant Scott Bradbury has published material on the Internet
under the pseudonym "Nazihunter."

4. Defendant Scott Bradbury has created and published on the
Internet under the name of "Nazihunter" a website which gives his own
address and telephone number.

5. Defendant Scott Bradbury has thereafter falsely claimed that said
website was created by others in an attempt to harass him.

6. Defendant Scott Bradbury has, at various times, published his own
address and telephone number under the name of "Nazihunter" together with
various threats of violence.

7. Defendant Scott Bradbury has thereafter made the false claim,
based upon such publications, that he is being harassed and threatened by
others.

8. Defendant Scott Bradbury has at various times contacted various
internet service providers and, using the false pretense that he was the
author, cancelled the published work of others.

9. Defendant Scott Bradbury has participated in campaigns of
threats, defamation, forgery, and harassment in order to intimidate and
harass his opponent and prevent them from exercising their rights of free
speech.

10. Defendant Scott Bradbury has assisted and/or obtained the
assistance of others in said campaigns, including but not limited to David
E. Michael, Donald Ellis, and "Pat Blakely."

11. That Donald Ellis has published material under the pseudonyms
"Mike Kalvatis," "Pat Blakely," "RevWhite" and "Rabbi Brimstone."

12. That at all times relevant hereto Defendant Scott Bradbury was
aware of the use of those pseudonyms by Donald Ellis.

13. The targets of said campaigns of harassment have included, inter
alia, Plaintiff, Sara Salzman, Jeffrey G. Brown, Ken McVey, Scott Murphy,
David Gehrig, Andrew Skolnick, Steven Wolk, Mike Curtis, Andrew Mathis, and
all others named in "The Nizkor Phonebook."

14. Defendant Scott Bradbury has forged material which he claimed
originated from Jeffrey G. Brown and published said material on the
Internet falsely claiming that it originated from Jeffrey G. Brown.

15. Defendant Scott Bradbury has forged material which he claimed
originated from Andrew Skolnick and published said material on the Internet
falsely claiming that it originated from Andrew Skolnick.

16. Defendant Scott Bradbury has forged material which he claimed
originated from Plaintiff and published said material on the Internet
falsely claiming that it originated from Plaintiff.

17. Said forgeries have included forgeries making unwanted sexual
advances to Defendant Scott Bradbury.

18. That no such unwanted sexual advances were ever made.

19. That notwithstanding the fact that said communications were
forgeries and known to be such by Defendant Scott Bradbury, Defendant Scott
Bradbury forwarded them to third persons claiming that they were true and
accurate.

20. That the purpose of Defendant Scott Bradbury in distributing said
forgeries was to injure the reputation of Plaintiff and to induce others to
terminate a business contract with Plaintiff.

21. Defendant Scott Bradbury has published the statement that he has
been threatened with homosexual rape by Plaintiff, Jeffrey G. Brown and
Kenneth McVay.

22. Said claim was published despite the fact that no such threat had
ever been made to Defendant Scott Bradbury.

23. Defendant Scott Bradbury has published the claim that Andrew
Mathis, Ph. D., had solicited minor boys by offering them alcoholic
beverages.

24. Said claim was made despite the fact that Defendant Scott
Bradbury knew that no such offer or solicitation had ever been made.

25. Since the filing of this lawsuit Defendant Scott Bradbury
increased his efforts to harass and threaten Plaintiff and to distribute
false and defamatory information about him in an effort to intimidate
Plaintiff.

26. Defendant has been assisted in this effort by David E. Michael
and Donald Ellis publishing material either under their own names,
pseudonyms, or anonymously.

27. Defendant Scott Bradbury, either personally and/or acting through
others who were, then and there, acting with his knowledge assistance and
consent have attempted to disrupt Plaintiff's internet service by
"mailbombing" him by sending gigantic files to him as electronic
communications.

28. Defendant Scott Bradbury, either personally and/or acting through
others who were, then and there, acting with his knowledge assistance and
consent have attempted to disrupt Plaintiff's internet service by asking
various commercial services to send him electronic communications thereby
overwhelming his service provider with "spam."

29. Defendant Scott Bradbury, either personally and/or acting through
others who were, then and there, acting with his knowledge assistance and
consent have attempted to disrupt the internet service of others by send
them "mailbombs" in Plaintiff's name and using Plaintiff's name to spam
such persons.

30. On or about July 2, 2000, Defendant Scott Bradbury either
personally or acting through his associates acting then and there with the
knowledge, consent, approval and assistance of Defendant Scott Bradbury
published personal information about Plaintiff's family including his
father, mother, sister and brother including their names addresses,
telephone numbers with instructions to call and harass them. Said
publication is attached hereto and made part hereof as "Exhibit "A."

31. The purpose of said publication was to threaten, harass, and/or
intimidate Plaintiff and to encourage others to commit acts of violence
against him and his family.

32. Said purpose was at all times known to Defendant Scott Bradbury.

33. On or about July 7, 2000, Defendant Scott Bradbury either
personally or acting through his associates a ting then and there with the
knowledge, consent, approval and assistance of Defendant Scott Bradbury
published four threats of violence against Defendant Scott Bradbury. One
such publication is attached hereto and made part hereof as Exhibit "B."

34. The purpose of such forgeries was to harass Plaintiff with false
charges.

35. Notwithstanding that he was aware said publications were
forgeries, Defendant Scott Bradbury forwarded copies of said publications
to Plaintiff's internet provider claiming that Plaintiff had published said
material.

36. That Donald Ellis a/k/a "Pat Blakely" a/k/a "RevWhite" forwarded
said publications to the law firm of Todd S. Miller & Associates
notwithstanding the fact that said publications were known to him to be
forgeries.

37. The purpose of said action was to adversely affect the
professional standing of Plaintiff.

38. That such distribution was done with the approval, consent, and
knowledge of Defendant Scott Bradbury who was at all times aware of the
forgery.

39. Said publication was made with the consent, approval, and
knowledge of Defendant Scott Bradbury who had, at that time, a full
understanding of the purpose and intent of that publication.

40. That Donald Ellis a/k/a "Pat Blakely" a/k/a "RevWhite" forwarded
said publications to Plaintiff's internet service provider and to various
law enforcement agencies notwithstanding the fact that said publications
were known to him to be forgeries.

41. The purpose of said action was to adversely affect the
professional standing of Plaintiff and to have fraudulent criminal charges
brought against him.

42. That such distribution was done with the approval, consent, and
knowledge of Defendant Scott Bradbury who was at all times aware of the
forgery.

43. On or about July 10, 2000, a forgery was published under the name
of Plaintiff making a death threat against the Woman's Center of Allentown.
Said publication is attached hereto and made part hereof as Exhibit " C."

44. Said publication was made by Donald Ellis a/k/a "Pat Blakely"
a/k/a "RevWhite" a/k/a "Rabbi Brimstone" with the purpose of harassing,
threatening, and intimidating the persons named on said list.

45. Said publication was made with the assistance, consent, approval,
and knowledge of Defendant Scott Bradbury who had, at that time, a full
understanding of the purpose and intent of that publication.

46. On or about July 14, 2000, a forgery was published under the name
of "Wendy Edeiken" making a death threat against Plaintiff. Said
publication is attached hereto and made part hereof as Exhibit " D."

47. Said publication was made by Donald Ellis a/k/a "Pat Blakely"
a/k/a 'RevWhite" a/k/a 'Rabbi Brimstone" with the purpose of harassing,
threatening, and intimidating the persons named on said list.

48. Said publication was made with the assistance, consent, approval,
and knowledge of Defendant Scott Bradbury who had, at that time, a full
understanding of the purpose and intent of that publication.

49. On or about July 22, 2000, Defendant Scott Bradbury published a
direct threat of violence against Plaintiff. Saud threat is attached
hereto and made part hereof as Exhibit 'E."

50. Defendant Scott Bradbury has contributed to, participated in
and/or cooperated with the establishment on the Internet of a site known as
"The Nizkor Phonebook."

51. The purpose of "The Nizkor Phonebook" is to threaten, harass,
and/or intimidate Jews and others who disagree with Defendant Scott
Bradbury and his accomplices.

52. The purpose of 'The Nizkor Phonebook" was at all times known to
Defendant Scott Bradbury.

53. On or about July 24, 2000, "The Nizkor Phonebook" was edited to
display a picture of an automatic pistol above personal information about
Plaintiff and his wife including their names addresses, telephone numbers,
and a map whereby they could be located.

54. The purpose of said publication was to threaten, harass, and/or
intimidate Plaintiff and to encourage others to commit acts of violence
against him.

55. Said purpose was at all times known to Defendant Scott Bradbury.

56. On or about July 25, 2000, "The Nizkor Phonebook" was edited to
display personal information about Plaintiff and his wife including their
names addresses, telephone numbers, and a map whereby they could be located
surrounded by images of dripping blood.

57. The purpose of said publication was to threaten, harass, and/or
intimidate Plaintiff and to encourage others to commit acts of violence
against him.

58. Said purpose was at all times known to Defendant Scott Bradbury.

59. On or about July 29, 2000, "The Nizkor Phonebook" was edited to
display personal information about Plaintiff's father, mother, sister, and
brother including their names addresses, telephone numbers, and a map
whereby they could be located surrounded by images of dripping blood.

60. The purpose of said publication was to threaten, harass, and/or
intimidate Plaintiff and to encourage others to commit acts of violence
against them.

61. Said purpose was at all times known to Defendant Scott Bradbury.

62. On or about July 14, 2000, a publication called "The Dead Pool"
was made by Donald Ellis under the pseudonym "Rabbi Brimstone" which named
various opponents of Defendant Scott Bradbury and his associates asking for
wagers as to which would die first. Said publication is attached hereto
and made
part hereof as Exhibit "F."

63. Said publication was made by Donald Ellis a/k/a "Pat Blakely,"
a/k/a "RevWhite" a/k/a "Rabbi Brimstone" with the purpose of harassing,
threatening, and intimidating the persons named on said list.

64. The title of said publication was intended as a reference to a
list of death threats in a motion picture of the same title, and in said
motion picture members of the "Dead Pool" list were murdered.

65. In subsequent publications on the topic, Donald Ellis a/k/a "Pat
Blakely" demonstrated that he was familiar with this significance of the
title, and therefore the "Dead Pool" post can reasonably be construed as a
series of death threats against the individuals listed therein.

66. Defendant Scott Bradbury was aware of the threatening nature of
the publication at the time that it was made.

67. Defendant Scott Bradbury advocates that Jews be deprived of the
civil, political, and human rights in the United States.

68. Defendant Scott Bradbury endorses the stereotype of Jews as
depicted in the propaganda of Adolf Hitler and the Nazis as true and
accurate.

69. Defendant Scott Bradbury has claimed that the Holocaust
did not occur.

70. Defendant Scott Bradbury has endorsed the positions of William
Pierce and the National Alliance, a neo-Nazi and violently anti-Semitic
organization which teaches that Jews are "mud people" who should be
murdered in a nationwide pogrom.

[Doc Tavish]

Post by Kenneth McVay OBC

Post by USNSM
They pass on the cost to the consumer. This hidden tax cost Americans 100's
of millions each year. Look in your refrigerator or cabinets and see how

http://nizkor.org/hweb/orgs/american/adl/

^^^

ADL says it all!

http://groups-beta.google.com/group/alt.revisionism/msg/f7f6ab6885520e9?fwc=1
Subject: Jewish taxation without Gentile representation aka Jewish Tax_What I
Found in My Pantry
Message-ID: <***@4ax.com>
Date: 26 Jul 2005 03:27:40 GMT

Post by Kenneth McVay OBC
--
"The Nizkor website (secretly financed by the ADL and other Jewish front
organizations) is behind it." (David Irving, whining about Google's
http://nizkor.org

The facts speak for themselves!

http://groups-beta.google.com/group/can.general/msg/164ea963fdab04aa
Subject: Ken McVay' Sig Line Deceit Regarding Funding of his Canadian Based
Nizkor Website... Message-ID: <***@4ax.com>
Date: 26 Jun 2005 01:35:04 GMT

Ken McVay's Lies & Brays about S.A.A.F. - Nizkor Fund
http://groups-beta.google.com/group/sci.skeptic/msg/169856b1891b5734?fwc=1
(Archived locally as: McVaySlamDunked_A3 and McVaySlamDunked_A4)
Subject: SAAF San Antonio Area Foundation - Nizkor Fund -- Some New Archives
and The Same Funding Lie by Ken McVay Exposed V2-0
Message-ID: <***@4ax.com>
Date: 2 Jul 2005

So now you trot out a failed lawsuit by a disgraced attorney who has been
PUBLICLY CENSURED and black listed by a watchdog group and don't forgetb yale F.
Edeiken has been renderd INACTIVE as well!

Post by Kenneth McVay OBC
Archive/File: people/b/bradbury.scott/Edeiken-v-Bradbury-RA.01
Last-Modified: 2001/02/14
REQUESTS FOR ADMISSION
NOW COMES Plaintiff Yale F. Edeiken and demands that, pursuant to Rule
4014, Pennsylvania Rules of Civil Procedure, Defendant Scott Bradbury
admit or deny the truth of the following within thirty (30) days of service

http://groups-beta.google.com/group/alt.history.what-if/msg/bb5199018d2a99bc
Subject: The Nizkor Project Deals in Forged Documents and Smear Financed With
Exempt Donations V2-2 Date: Sun, 26 Jun 2005 17:49:00 -0500
Message-ID: <***@4ax.com>

The above document explains it all!!

This document shows the sort of bastard Ken McVay likes to cite and who sued me
and LOST!!

Yale F. Edeiken = DISCIPLINED and INACTIVE Pathological Liar:

Yale F. Edeiken had already received one "Private Reprimand" in 1993 and had
received an "Informal Admonition" in 1995 and then received "PUBLIC CENSURE" in
1998 and then he claimed this after the three disciplinary actions: "Recently
net terrorist Scott Bradbury and his accomplice Lord Haw Haw have printed the
fact that my name exists on a list of attorneys placed on some website. I have
never been charged with any unethical activity relating to the practice of law."
http://groups-beta.google.com/group/alt.revisionism/msg/cdfddbb68d1d5b39
(Archived locally as: YaleSuedTwice and YaleSuedTwice2)
From: "Yale F. Edeiken" <***@enter.net>
Subject: KOOK WEBSITE
Date: 2000/01/02
Message-ID: <***@news3.enter.net>
-------------------------------------------------------------------------------
The web site was entirely correct in its report on Yale F. Edeiken!
-------------------------------------------------------------------------------
http://www.clr.org/pa.html (Archived locally as: clr-org_pa)
Judicial/Attorney Misconduct in Pennsylvania
Following are some of the attorneys or judges who have been reported to
have been disciplined by the State of Pennsylvania for unethical conduct, who
may be a resident of the State of Pennsylvania but was disciplined in another
jurisdiction, transferred to inactive status, sued for malpractice,
incarcerated, whom we understand have been charged with unethical conduct, have
engaged in conduct which tends to defeat the administration of justice, or to
bring the courts and the legal business into disrepute, etc.

[...]

Yale F. Edeiken --Attorney at Law - Supreme Court ID# 40290 (Allentown, PA)
-------------------------------------------------------------------------------
For a fact Yale F. Edeiken was "disciplined"
http://padisciplinaryboard.org/attdiscdcd.php?id=40290
(Link active October 29, 2003. Archived locally as: shyster_censured)
Attorney ID - 40290
Edeiken, Yale F.
Pennsylvania Supreme Court Attorney Inquiry
Attorney ID Case County District
40290 122 DB 95 Lehigh II Public Censure Administered 10/20/98
-------------------------------------------------------------------------------

BEFORE THE DISCIPLINARY BOARD OF THE
SUPREME COURT OF PENNSYLVANIA

OFFICE OF DISCIPLINARY COUNSEL, : No. 403, Disciplinary Docket No.3
Petitioner :
: No. 122DB1995
v. :
:
Attorney Registration No. 40290 :
Yale F. Edeiken Esq., :
885 COLD SPRING ROAD; APARTMENT 2 :
ALLENTOWN, PA 18103 :
610-435-9820 :
Respondent : Lehigh County

REPORT AND RECOMMENDATIONS OF THE DISCIPLINARY BOARD OF
THE SUPREME COURT OF PENNSYLVANIA

TO THE HONORABLE CHIEF JUSTICE AND JUSTICES
OF THE SUPREME COURT OF PENNSYLVANIA:

Pursuant to Rule 208( d)(2)(iii) of the Pennsylvania Rules of
Disciplinary Enforcement, The Disciplinary Board of the Supreme Court of
Pennsylvania ("Board") herewith submits its findings and recommendations to your
Honorable Court with respect to the above-captioned Petition for Discipline.

I. HISTORY OF PROCEEDINGS

A Petition for Discipline was filed on May 24, 1996 against Respondent,
Yale F. Edeiken, Esquire.

The Petition alleged that Respondent failed to appear for a Private Reprimand
scheduled for December 7, 1995. The Petition charged Respondent with violation
ofPa.R.D.E. 203(b)(2), as well as Rules of Professional Conduct 8.4(d), 1.1 ,
1.3, 1.15(b), and 1.16(d).

A hearing was held on January 9, 1997, before Hearing Committee [ ]
comprised of Chair [ ], Esquire, and Member [ ], Esquire. Respondent was
represented at the hearing by [ ], Esquire. Petitioner was represented by [ ],
Esquire. The Committee filed a Report on September 22, 1997 and recommended a
public censure. No exceptions were filed by the parties.

This matter was adjudicated by the Disciplinary Board at the meeting held on
November 14, 1997.

II. FINDINGS OF FACT

The Board makes the following findings of fact:

1. Petitioner, whose principal office is now located at Suite 3710, One
Oxford Centre, Pittsburgh, Pennsylvania, is invested, pursuant to Rule 207 of
the Pennsylvania Rules of Disciplinary Enforcement (hereafter Pa.R.D.E.), with
the power and the duty to investigate all matters involving alleged misconduct
of an attorney admitted to practice law in the Commonwealth of Pennsylvania and
to prosecute all disciplinary proceedings brought in accordance with the various
provisions of the aforesaid Rules.

2. Respondent was admitted to practice law in the Commonwealth of
Pennsylvania on March 29, 1984.

3. In accordance with Rule 208(a)(5), Pa.R.D.E., it was determined that
Respondent should receive a Private Reprimand with condition as a result of
misconduct arising from his representation of [A] by his grandmother and legal
guardian, [B].

4. By notice dated August 28, 1995, the Secretary of the Disciplinary
Board notified Respondent that a three member panel of the Board had determined
that Respondent should receive a Private Reprimand with condition.

5. The Notice of August 28, 1995, also informed Respondent that he had
the option of attending the Private Reprimand or notifying the Secretary, in
writing, within twenty days of the date of the Notice, that Respondent wished
the matter to be referred for institution of formal proceedings.

6. The Notice included a copy of the Board's Order directing the Private
Reprimand with the following condition:

At least ten days prior to the scheduled private reprimand,
Respondent shall submit proof that he has:

1. Delivered to [B] each and every document relating to his
representation of [B] or her grandson.

2. Provided to [B] the name of his professional malpractice carrier
and policy number, if any.

3. Costs, if any, are to be paid by Respondent.

7. Respondent did not demand that formal proceedings be instituted
against him.

8. As a result of Respondent's failure to demand formal proceedings,
Respondent is deemed to have conclusively violated Rules of Professional Conduct
1.1, 1.3, 1.15(b), and 1. 16(d), as set forth in the Notice of August 28, 1995.

9. By Notice dated November 3, 1995, Respondent was directed to appear
before the Board on December 7, 1995 to receive a Private Reprimand.

10. Respondent received the Board's Notice, which was sent by regular
and certified mail, return receipt requested, to Respondent's office address.

11. Respondent knew he was to appear on December 7, 1995 to receive a
Private Reprimand.

12. Respondent failed to appear and failed to provide proof of his
compliance with the condition.

13. By letter of December 11, 1995, Respondent was directed by James J.
Powell, then Board Chair, to provide good cause for his failure to appear and
noncompliance with the condition.

14. Respondent received the letter, which was sent regular and certified
mail, return receipt requested, to Respondent's address.

15. Respondent was to reply to Board Chair Powell's letter on or before
December 29, 1995.

16. As of the date of the filing of the Petition for Discipline in this
matter, Respondent has not replied to the December 11, 1995 letter.

17. At the disciplinary hearing, Respondent made a statement of remorse
for his actions and testified that he did not show the respect that was owed to
the profession. (N.T. 11)

18. Respondent received an Informal Admonition in 1995 and a Private
Reprimand in 1993.

III. CONCLUSIONS OF LAW

By his actions as set forth above, Respondent violated the following Rule
of Disciplinary Enforcement and Rules of Professional Conduct:

1. Pa.R.D.E. 203(b)(2) - willful failure to appear before the Board for a
Private Reprimand is grounds for discipline.

2. RPC 8.4{ d) - It is professional misconduct for a lawyer to engage in
conduct that is prejudicial to the administration of justice.

3. RPC 1.1 - A lawyer shall provide competent representation to a client.

4. RPC 1.3 - A lawyer shall act with reasonable diligence and promptness
in representing a client.

5. RPC I.I5(b) - A lawyer shall promptly deliver to the client or third
person any funds or other property the client or third person is entitled to
receive. Upon request from the client or third person, the lawyer shall promptly
render a full accounting.

6. RPC 1.16( d) - Upon termination of representation, a lawyer shall take
steps to the extent reasonable to protect the client's interests, such as
surrendering papers and property to which the client is entitled and refunding
advance payment of fees that has not been earned.

IV. DISCUSSION

This matter is before the Board upon a Petition for Discipline charging
Respondent with violation of Rule 203(b )(2), Pa.R.D.E., because of his failure
to appear for a Private Reprimand. The Petition also alleged violations of Rules
of Professional Conduct based on Respondent's misconduct during the course of
representation of a client, which misconduct led to the original determination
of a Private Reprimand. Respondent stipulated to his failure to appear and the,
underlying misconduct. The issue before the Board is the extent of discipline
warranted by Respondent's misconduct.

Respondent was hired by [B] in 1990 to represent her grandson, [A], with
regard to claims of abuse while in foster care. Respondent never filed an action
of any kind for over two years. In 1992 Respondent was contacted by Attorney
[C], who requested Respondent to turn over the [A] file to him. Respondent
agreed to do this but never returned the file. [C] attempted to contact
Respondent, but he could not be reached although many attempts were made. [B]
filed a complaint against Respondent with the Office of Disciplinary Counsel.
Petitioner recommended a Private Reprimand. A three member panel of the
Board determined that a Private Reprimand with condition was appropriate.
Respondent was notified of this determination by Notice of August 25, 1995.
Respondent was advised that he could request formal proceedings if he did not
want to receive the Private Reprimand. Respondent did not request formal
proceedings. By Notice of November 3, 1995, Respondent was notified that the
date of the Private Reprimand was December 7, 1995. Respondent failed to appear
nor did he provide any explanation for his absence.

Respondent's failure to appear before the Board for a Private Reprimand
constitutes an infraction of the Rules of Disciplinary Enforcement and warrants
discipline. Although the underlying misconduct was not egregious, Respondent
further entangled himself in the disciplinary system by avoiding his Private
Reprimand. Respondent admits that his actions were arrogant and arose out of his
belief that the Board was wrong. Respondent further admits that he did not show
the respect that was due to the Board and the profession. Respondent testified
that he appreciates that his failure to appear was a dereliction of his duty as
an attorney.

The facts of this case demonstrate to the Board that public discipline is
appropriate.

Previous cases recognized the necessity for public discipline in
situations such as the instant matter.

In the cases of In re Anonymous No. 67 DB 87,9 Pa. D. & C. 4th 479
(1991) and In re Anonymous No.3 DB 85, 41 Pa. D. & C. 3d 70 (1986), the
attorneys failed to appear for a private reprimands.

Neither attorney had a feasible explanation for the failure to appear
and received a public censure.

Public discipline emphasizes to the attorney that the rules governing
the legal profession may not be trivialized through avoidance of a sanction. The
Board recommends a public censure.

V. RECOMMENDATION

The Disciplinary Board of the Supreme Court of Pennsylvania recommends
that the Respondent, Yale F. Edeiken, Esquire receive a public censure from the
Supreme Court of Pennsylvania.

It is further recommended that the expenses incurred in the
investigation and prosecution of this matter are to be paid by the Respondent.

Respectfully submitted,
THE DISCIPLINARY BOARD OF THE
SUPREME COURT OF PENNSYLVANIA

By:__________________________
Thomas J. Elliott, Member
Date: February 26, 1998

Board Members Saltz, Nix and Carson recused themselves.

­
PER CURIAM:

AND NOW, this 20th day of April, 1998, upon consideration of the Report and
Recommendations of the Disciplinary Board dated February 26, 1998, it is hereby
ORDERED that Yale F. Edeiken, Esquire be subjected to a PUBLIC CENSURE by the
Supreme Court.
It is further ORDERED that Respondent shall pay costs to the Disciplinary
Board pursuant to Rule 208(g), Pa.R.D.E.

--end of 122DB1995.PDF--

The Disciplinary Board of the Supreme Court of Pennsylvania plainly ruled: "AND
NOW, this 20th day of April, 1998, upon consideration of the Report and
Recommendations of the Disciplinary Board dated February 26, 1998, it is hereby
ORDERED that Yale F. Edeiken, Esquire be subjected to a PUBLIC CENSURE by the
Supreme Court." YET Yale "Fatboy Edeiken has claimed AFTER the date of his
PUBLIC CENSURE: "I have never been charged with any unethical activity relating
to the practice of law..."

Did anyone count all of the "Rules of Professional Conduct" or ethics documented
above Yale F. Edeiken violated?

Yale F. Edeiken's current status:

Yale F. Edeiken is now "INACTIVE." Here is what the Pennsylvania State Supreme
Court Attorney Registration shows:
http://padisciplinaryboard.org/office_of_sec.html
"The Office of the Secretary serves as the Controller, Personnel/Administrative
Office, Attorney Registration Office, Prothonotary and Secretary of the Board,
and is Liaison between the Supreme Court, the Board, the Hearing Committees, and
the Office of Disciplinary Counsel." At the web page you are given these links:
Pennsylvania Attorneys:
http://padisciplinaryboard.org/pa_attorney.html
Disciplined Attorneys:
http://padisciplinaryboard.org/disciplined_attorneys.html
Click that top link and enter in Yale's Supreme Court ID: 40290 and you will
get:
Attorney Inquiry
ID Last First Middle City Status
--------------------------------------------------------------------------------
40290 Edeiken Yale F. Allentown INACTIVE Discipline
http://padisciplinaryboard.org/attsearchdc2.php?ss=40290&st=Attorney_ID&Submit=Submit
(Archived locally as: TubbyIsINACTIVE)
Click "Discipline" <http://padisciplinaryboard.org/attdiscdc.php?id=40290> and
you will get:
Attorney ID - 40290
Edeiken, Yale F.
Case County District Censured ... Comment
122 DB 95 Lehigh II 04/20/1998 Administered 10/20/98
(Archived locally as: shyster_censured)

Yale tried to act like he was associated with Paul Trainor and Todd Miller and
they both show "ACTIVE" and no "Discipline" shows up when links are queried!

ID Last First Middle City Status
--------------------------------------------------------------------------------
21242 Miller Todd Stuart Allentown ACTIVE Discipline
16025 Trainor Charles W. Philadelphia ACTIVE Discipline
87125 Trainor Maria V. Pittsburgh ACTIVE Discipline
35627 Trainor Paul E. Allentown ACTIVE Discipline

Proof Yale F. Edeiken Esq. of Allentown, Pennsylvania- Supreme Court
ID# 40290 has falsely asserted he was associated with the two law firms
mentioned below-- Todd Miller & Associates and Trainor Law Offices. Both law
firms told me first hand that Yale F. Edeiken was never an attorney at their
firms!! That is fact! (Archived locally as: YaleTheNut)
http://groups.google.com/group/alt.revisionism/msg/79dab24b047e1e68
From: "Yale F. Edeiken" <***@enter.net>
Subject: Re: The Common Thread To All These Cancel Announcements...
Message-ID: <SH9g7.634$***@newshog.newsread.com>
Date: Mon, 20 Aug 2001 15:06:26 GMT

Defendant Bradshit <***@my-deja.cpm, ***@ix.netcom,com> wrote
in message news:***@4ax.com...

[...]

Post by Kenneth McVay OBC
Care to tell all of us why both Todd Miller and Paul Trainor distanced
themselves from you

Because they were dealing with someone who was "mentally unstable"
(their dscription) and a "crazy man" (again, their description) who they
wanted to go away as quckly as possible.

~~End of GOOGLE Archive~~

And let us not forget Yale F. Edeiken in fact was charged and convicted for
assaulting a female deputy sheriff right in his own county courthouse!

http://groups-beta.google.com/group/alt.politics.nationalism.white/msg/9541cb34d1b20618
(Archived locally as: JMverifies)
Subject: John Morris Confirms Authenticity of: LEHIGH DEPUTY SAYS LAWYER
HARASSED HER IN SHOVING INCIDENT
Date: 2000/04/06
Message-ID: <***@news1.newsguy.com>
References: <***@usw-ex0101-005.remarq.com>
http://groups-beta.google.com/group/alt.revisionism/msg/afc5f4d32ed53c98
(Archived locally as: 26b33bde)
<***@4ax.com>
<***@4ax.com>

From: John Morris <***@UAlberta.CA>
Newsgroups: alt.revisionism
Subject: Re: LEHIGH DEPUTY SAYS LAWYER HARASSED HER IN SHOVING INCIDENT
Organization: University of Alberta
Reply-To: ***@UAlberta.CA
Message-ID: <***@4ax.com>
http://groups-beta.google.com/group/alt.revisionism/msg/8d109269ab86bf2e
(Archived locally as: JohnConfirmsShoving_1 and JohnConfirmsShoving_2)

Post by Kenneth McVay OBC
[snip]

:.

Post by Kenneth McVay OBC

Post by USNSM
First it was Ragland who made the 'funny papers' as a criminal and
now Yale!

:.

Post by Kenneth McVay OBC
Now? There's one little part "Brimstone" forgot to include, the date
Date: Wednesday, September 19, 1990
Page: B02
Edition: FIFTH
Section: LOCAL/REGION

Thanks for verifying the authenticity of the article John. Doesn't matter
to me the date it occurred. It establishes that Edeiken gives in to fits
of rage and that is good enough for me as well as any trial held against him.
His history is admissible evidence too you should know!

Lurkers here is the article:

(FREE Preview: http://tinyurl.com/35rhv active May 28, 2004)

LEHIGH DEPUTY SAYS LAWYER HARASSED HER IN SHOVING INCIDENT

by VALERIE HILDEBEITEL, The Morning Call

A Lehigh County deputy sheriff has filed harassment charges
against an Allentown attorney over a courthouse confrontation
that happened last month, Sheriff Ron Neimeyer has confirmed.

The charges against attorney Yale F. Edeiken were filed in the
district attorney's office Wednesday, according to the deputy
involved.

Deputy Brenda Hartman said Edeiken shoved her as she was taking
a female prisoner from a courtroom to a holding cell to await
probation processing on the afternoon of June 12.

Hartman said she took the prisoner into an elevator and Edeiken
and another man followed.

The deputy said Edeiken confronted the man, who was later
identified as the woman's ex-husband, and she ordered both to
stop and that one man leave the elevator.

The ex-husband complied and as he exited, Hartman said, Edeiken
shoved her to the back of the elevator and swung his briefcase
at the man.

Sheriff Neimeyer said the deputy reported the incident to him,
and he sent her to the district attorney's office.

"It certainly was conduct that is not expected," Neimeyer said
Friday. "We're on the same side. My officers are officers of the
court, as is Mr. Edeiken.

"We won't brook that type of conduct from anyone else," the
sheriff said. "Why should we (take it) from him?"

---end of article---

Care to verify that this article is authentic as well John?

http://www.mcall.com/cgi-bin/slwebsto.cgi?DBLIST=mc90&DOCNUM=39046 <Now dead
http://web.archive.org/web/20001120101500re_/www.mcall.com/cgi-bin/slwebsto.cgi?DBLIST=mc90&DOCNUM=39046
(Link active February 1, 2004, Archived locally as: DOCNUM39046)

Date: Wednesday, September 19, 1990
Page: B02
Edition: FIFTH
Section: LOCAL/REGION

Column:

Corrections:

Memo:

CITY ATTORNEY FOUND GUILTY IN ELEVATOR CONFRONTATION
by KRISTIN CASLER, The Morning Call

Allentown attorney Yale F. Edeiken was found guilty and fined $600 plus
costs for a confrontation with a Lehigh County deputy sheriff and another
man in a courthouse elevator.

During the June 12 incident, Edeiken struck Deputy Brenda Hartman with his
briefcase and allegedly threatened the man by saying he had a gun,
according to District Justice Diane Jepsen, who heard the case. Edeiken
later was found to have a permit for and was carrying a .357 Magnum.

Jepsen ordered Edeiken, whose office is at 39 N. 5th St., to pay the fine
after a hearing Monday on charges of harassment and disorderly conduct
filed by Hartman. Jepsen said Edeiken no longer has a permit for his gun.

According to the complaint, Hartman was in the courthouse side elevator,
which usually is reserved for prisoner transport, with Joanne Keller.
Keller, who was not handcuffed, had just been sentenced and Hartman was
taking her to pay fines and costs before her release.

Also on the elevator were Edeiken, David Raymond, public defender Earl
Supplee and county courier Bill Bichel.

Edeiken told Jepsen that Raymond, a convicted felon who had burglarized
him, pushed his way onto the elevator.

But Jepsen said other witnesses testified that Raymond already was on the
elevator when Edeiken boarded and started a shoving match. Witnesses
varied on what was said.

Witnesses said Edeiken called Hartman a whore, but Edeiken said he was
referring to Keller.

Raymond is a friend of Keller, and Keller once resided at a house owned by
Edeiken. Edeiken was at the courthouse as a character witness for Keller
at her sentencing.

Edeiken swung his briefcase at Raymond, striking him and Hartman,
according to testimony.

Hartman opened the elevator doors on the third floor and ordered Edeiken
to get out. He refused, and as Raymond attempted to exit, Edeiken told
Raymond he had a gun and moved as if he was going to draw it. No weapon
was seen.

Raymond and Supplee then went downstairs for help, and Hartman took
Edeiken and Keller to the bullpen where prisoners are held pending their
proceedings, Jepsen said. Hartman told them to stay until she got help.
When she returned, Edeiken was gone.

---end---

~~End of GOOGLE Archive~~

http://groups-beta.google.com/group/alt.revisionism/msg/5c2d866929781bdc
(Archived locally as: MornCallRetractNot)
Subject: How Can I Retract What an Allentown Newspaper Reported and has Been
"Admitted as Fact?" IT'S THEIR WORDS NOT MINE!!!!
Date: Thu, 28 Jun 2001 20:53:26 -0500
Message-ID: <***@4ax.com>
(Excerpted)

Return-Path: <***@enter.net>
Received: from mail1.enter.net (sourcenat1.bigmailbox.com [209.132.220.250]) by
mailrecv11.bigmailbox.com (8.10.0/8.10.0) with ESMTP id f5SH6MI09103 for
<***@my-deja.com> ; Thu, 28 Jun 2001 10:06:23 -0700
Received: from oemcomputer (mat-4-8.enter.net [207.16.155.156]) by
mail1.enter.net (8.11.3/8.11.3) with SMTP id f5SH6LY27630 for
<***@my-deja.com> ; Thu, 28 Jun 2001 13:06:21 -0400
From: ***@enter.net
Message-ID: <001601c0fff6$31c67020$***@oemcomputer>
To: <***@my-deja.com>
Subject: Fw: Allentown Attorney Goes Amuck in County Courthouse and Goes on a
Spree of Violence
Date: Thu, 28 Jun 2001 13:17:21 -0400
MIME-Version: 1.0
Content-Type: text/plain; charset="iso-8859-1"
Content-Transfer-Encoding: 7bit
X-Priority: 3
X-MSMail-Priority: Normal
X-Mailer: Microsoft Outlook Express 5.00.2615.200
X-MimeOLE: Produced By Microsoft MimeOLE V5.00.2615.200

--------------------------------------------------------------------------------

This publication contains defamatory material.

An immediate retraction is demanded.
----------------------------------------

<< I answered with: In accordance with Title 17 U.S.C. section 107, this
material is distributed without profit or payment to those who have expressed
a prior interest in receiving this information for non-profit
research and educational purposes only. - FAIR USE INTENDED
"Allentown attorney Yale F. Edeiken was found guilty and fined $600 plus costs
for a confrontation with a Lehigh County deputy sheriff and another man in a
courthouse elevator. During the June 12 incident, Edeiken struck Deputy Brenda
Hartman with his briefcase and allegedly threatened the man by saying he had a
gun, according to District Justice Diane Jepsen..."
Did The Morning Call lie in their news article? Did you or did you not engage
in violence in a public building? YES OR NO? You can't stand being exposed can
you?>>

----- Original Message -----

Post by Kenneth McVay OBC

Post by USNSM
From: Doc Tavish
Subject: Allentown Attorney Goes Amuck in County Courthouse and Goes on
a Spree of Violence
Date: Thu, 28 Jun 2001 07:43:39 -0500
Newsgroups: alt.revisionism
Path: news!global-news-master!sjc1.n­ntp.concentric.net!

^^^^^^^^^^^^^^^^^^^
As usual we see Sara Salzman agitating and shown to be a total liar when she
claimed: <catamont-8FA79A.15590327062..­***@news.concentric.net> Sara
<***@concentric.net> wrote: "The entire manufactured "conversations"
between Mr. Edeiken and I exist solely in Mr. Bradbury's imagination."

For a fact almost every e-mail I receive from Edeiken is something Sara FWDs
him. Care to deny it Sara? Care to deny I caught you in a lie!? You simply are
not happy unless you're agitating and NO I will NOT retract this post nor make
an apology about what an Allentown newspaper reported as a news event. Its true
and it happened- care to deny that Yale shoved people around in Lehigh County
Courthouse?

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Tavish

[Roger]

In one age, called the Second Age by some,
(an Age yet to come, an Age long past)
... an sneer with no basis in fact, in a lame attempt to distract from
the fact that you cannot factually support this crap about Kosher
certification.

[Doc Tavish]

Post by Roger
In one age, called the Second Age by some,
(an Age yet to come, an Age long past)
... an sneer with no basis in fact,

Where is the "sneer?" I showed all facts and gave links etc for verification!!!!
Anyone clicking this link will see who showed facts and who quoted a disgraced
attorney who has been rendered INACTIVE by his own legal community!!

http://groups.google.com/group/alt.revisionism/msg/b9475169bc7df012
Subject: Re: Racist "food tax" ploy - dimwits that spawn it
Date: Mon, 22 Aug 2005 09:48:33 -0500

Post by Roger
in a lame attempt to distract from the fact that you cannot factually support
this crap about Kosher certification.

I have done so but you won't pay attention!!

http://groups-beta.google.com/group/alt.revisionism/msg/f7f6ab6885520e9?fwc=1
Subject: Jewish taxation without Gentile representation aka Jewish Tax_What I
Found in My Pantry
Message-ID: <***@4ax.com>
Date: 26 Jul 2005 03:27:40 GMT
-->BONUS- What another person posted regarding the "hidden Jewish tax":
http://groups.google.com/group/alt.revisionism/msg/5f4c88a9e800bc3f
(Archived locally as: JewishFoodTax)
From: "USNSM"
Subject: Jewish food tax - companies that pay it
Message-ID: <mfzNe.27665$***@bignews5.bellsouth.net>
Date: Sat, 20 Aug 2005 01:33:28 -0400

Tavish

http://groups-beta.google.com/group/can.general/msg/56c62b82ce6a0edb
Subject: UPDATED! B'nai Brith Allies Itself With Communist David Lethbridge
Against Capitalism, and Christianity V2.0 R_1207
Message-ID: <***@4ax.com>
Date: 7 Dec 2003 12:48:39 GMT

[h***@aol.com]

The kosher tax is common knowledge in the real world. only fantics in these
forums deny that it exits.

[Kenneth McVay OBC]

[gutter trash newsgroup flushed down the ol' bradbury]

Post by h***@aol.com
The kosher tax is common knowledge in the real world. only fantics in these
forums deny that it exits.

The "kosher tax" is common knowledge among gutter trash racists unconcerned with facts.

These are the same folks who never complain about the "sports endorsement tax."

http://nizkor.org/ftp.cgi/ftp.py?antisemitism/kosher-tax

[Doc Tavish]

From: ***@shell.vex.net (Kenneth McVay OBC)
Newsgroups: alt.conspiracy,alt.fan.g-gordon-liddy,alt.fan.rush-limbaugh,
alt.politics.usa.republican,alt.revisionism,soc.culture.usa
Subject: Re: Racist "food tax" ploy - dimwits that spawn it
Followup-To: alt.conspiracy
Date: Tue, 23 Aug 2005 05:26:49 -0000

Post by Kenneth McVay OBC
[gutter trash newsgroup flushed down the ol' bradbury]

I am sure that the following news group people you passed off as "gutter trash"
will appreciate your narrow biased views! I restored in full the news groups you
deleted!

IOW you can't refute what was posted which was:

http://groups-beta.google.com/group/alt.revisionism/msg/f7f6ab6885520e9?fwc=1
Subject: Jewish taxation without Gentile representation aka Jewish Tax_What I
Found in My Pantry
Message-ID: <***@4ax.com>
Date: 26 Jul 2005 03:27:40 GMT
-->BONUS- What another person posted regarding the "hidden Jewish tax":
http://groups.google.com/group/alt.revisionism/msg/5f4c88a9e800bc3f
(Archived locally as: JewishFoodTax)
From: "USNSM"
Subject: Jewish food tax - companies that pay it
Message-ID: <mfzNe.27665$***@bignews5.bellsouth.net>
Date: Sat, 20 Aug 2005 01:33:28 -0400

Post by Kenneth McVay OBC

Post by h***@aol.com
The kosher tax is common knowledge in the real world. only fantics in these
forums deny that it exits.

The "kosher tax" is common knowledge among gutter trash racists unconcerned with facts.
These are the same folks who never complain about the "sports endorsement tax."

Which has nothing to do with essential food items everyone purchases!!

Post by Kenneth McVay OBC
http://nizkor.org/ftp.cgi/ftp.py?antisemitism/kosher-tax

A liar now quotes himself-- how interesting!

http://groups-beta.google.com/group/alt.history.what-if/msg/bb5199018d2a99bc
Subject: The Nizkor Project Deals in Forged Documents and Smear Financed With
Exempt Donations V2-2 Date: Sun, 26 Jun 2005 17:49:00 -0500
Message-ID: <***@4ax.com>

How many of you people in "alt.fan.g-gordon-liddy,alt.fan.rush-limbaugh,
alt.politics.nationalism.white,alt.politics.usa.republican,soc.culture.usa"
want to donate mone6y to Ken McVay;s The Nizkor Project which I have proven to
be a communist front and a fraud?!

http://groups-beta.google.com/group/soc.culture.portuguese/msg/40e2a82de0029cb2
Subject: NIZKOR.ORG Allies Itself With Communist David Lethbridge Against
America, Capitalism, and Christianity R_0928
Message-ID: <***@4ax.com>
Date: 29 Sep 2003 03:38:54 GMT

Tavish

http://groups.google.com/group/sci.skeptic/msg/af974e5ec5085cce?fwc=1
(Archived locally as: McVaySlamDunked_A5 and McVaySlamDunked_A6)
Subject: SAAF San Antonio Area Foundation - Nizkor Fund -- Some New Archives
and The Same Funding Lie by Ken McVay Exposed V3-0 T_0822
Message-ID: <***@4ax.com>
Date: 23 Aug 2005 04:32:17 GMT

[h***@aol.com]

The Kosher tax is is real I dint complain about it. Buts its real.

[William Souden]

Post by h***@aol.com
The Kosher tax is is real I dint complain about it. Buts its real.

Still working on that remedial English class?

[Test User]

Post by h***@aol.com
The Kosher tax is is real I dint complain about it. Buts its real.

No, it is not real. Taxes are imposed by governments. Marketing costs are
borne by companies who choose to assume them.

I don't notice you complaining about the excessive use of colour on
packaging or art in corporate offices- yet these add to the price of
products.

-pk

[h***@aol.com]

The Kosher tax is real. and I didnt complain about it. I guess the orginal
posster did.

[Test User]

Post by h***@aol.com
The Kosher tax is real. and I didnt complain about it. I guess the orginal
posster did.

No, it's still not real.

Taxes are imposed by governments.

Costs arising from marketing decisions made by commercial entities are not
taxes.

Why is it, do you think, that the original poster did not complain about the
Colorblind tax that arises from the cost of ensuring labels can be read
properly by those who are colorblind and those who are not?

-pk

[h***@aol.com]

Its real and can bee seen onever pice of package food. This is just stupid.
you people are so fanatic about Isreal you cant think logicaly or level
ehaded about anything pretaining to the nation.

Jewish Suporemecists must have a quilty concious. Atacking over this stupid
little point shows you have much to be defensive about.

[Chris Larson]

I worked in package goods marketing for 10 years. There is no tax.
Kosher seals work similar to Good Housekeeping Seal of Approval or the
American Dental Association (toothpaste).

Of course continuing to troll out lies is why the bigot crowd has such
few ranks.

[h***@aol.com]

Yeah yeah typical desperate last resort of babblig about bigots. I said
twice now it doesnt bother me at all. but it does exist. Who cares that it
does?I dont ..Jewish Supremecists are touchy. They should be.

[Chris Larson]

hoo,
Last resort? <smile> The kosher tax line is a tall one. Why is your
argument devoid of facts? I rest my case.

[h***@aol.com]

Its a factual tax. I guess cause this is a conspiracy forum , people just
refuse to believe it out of hand.


What's the big deal about it? Like its some plot to take the world over or
something. Its like 1/4 of a cent. It exists...so what?

Its the people that adamantly deny it that make it a huge deal. again
Jewish Supremacists get all shaky. Maybe it does mean more then 1/4 of a
cent....I don't see how though.

[Test User]

Post by h***@aol.com
Its a factual tax.

If it's a "factual tax" you should be able to identify the government and
legislation that authorize it.

Post by h***@aol.com
I guess cause this is a conspiracy forum,

You are posting to five newsgroups, only one of which is alt.conspiracy. I
am posting from alt.revisionism.

Post by h***@aol.com
people just refuse to believe it out of hand.

You have it backwards. You are the one claiming there is a tax based on no
real evidence or understanding of what a tax is.

If there is a tax, it'll be easy for you to prove because all the goverment
documentation enacting and specifying the tax will be public.

Commercial entities tend to not publicly detail their costs, as this is
proprietary information. But then, commercial entities are not able to
levy taxes.

You are believing there is a tax because you want to think so, not because
there is evidence.

And again, costs related to marketing decisions by commerical entities are
not taxes.

Is your eduction so poor that you do not understand this?

Post by h***@aol.com
What's the big deal about it? Like its some plot to take the world over or
something. Its like 1/4 of a cent.

Ah, so now you are claiming to have actual figures - which are of course not
based on any understanding or evidence. In fact, because of the economies
of scale, Kosher certification can *reduce* unit costs.

Post by h***@aol.com
It exists...so what?

Only in your mind. .

Post by h***@aol.com
Its the people that adamantly deny it that make it a huge deal.

And who, exactly, brought up this delusion?

Post by h***@aol.com
again
Jewish Supremacists get all shaky. Maybe it does mean more then 1/4 of a
cent....I don't see how though.

If you want to find out, buy shares in companies that produce Kosher goods,
and demand to see their detailed costs.

-pk

[Kenneth McVay OBC]

Post by h***@aol.com
Its a factual tax. I guess cause this is a conspiracy forum , people just
refuse to believe it out of hand.

Nonsense. It is no more a tax than the extra cost added to a pair of Nike's to cover
Tiger Woods' endorsement.

Funny no one seems to complain about that.

[Kenneth McVay OBC]

Post by h***@aol.com
Its real and can bee seen onever pice of package food. This is just stupid.
you people are so fanatic about Isreal you cant think logicaly or level
ehaded about anything pretaining to the nation.
Jewish Suporemecists must have a quilty concious. Atacking over this stupid
little point shows you have much to be defensive about.

Who are "you people?"

What government imposes this "tax?"

[Test User]

Post by h***@aol.com
Its real

No, it isn't a tax. Costs arising from marketing decisions by commercial
concerns are not taxes.

Post by h***@aol.com
and can bee seen onever pice of package food. This is just stupid.

Lots of things can be seen on every unit of packaged food, little of which
is

Post by h***@aol.com
you people are so fanatic about Isreal

No, just facts.

Post by h***@aol.com
you cant think logicaly or level
ehaded about anything pretaining to the nation.

You might want to learn something about "the nation" and its structures if
you think that taxes and marketing costs are the same thing.

Post by h***@aol.com
Jewish Suporemecists must have a quilty concious.

Do you mean they are quality conscious?

Post by h***@aol.com
Atacking over this stupid
little point shows you have much to be defensive about.

Excuse me, but you're the one doing the attacking. I'm correcting your
mistaken conclusions.

Hope this helps.
-pk

[Kenneth McVay OBC]

Post by h***@aol.com
The Kosher tax is real. and I didnt complain about it. I guess the orginal
posster did.

Which government authorizes and collects this tax?



ADL Special Edition, January 1991
A periodic update from the Anti-Defamation League of B'nai B'rith
Civil Rights Division


"The Kosher Food Tax is the biggest consumer fraud existing in America."



The bizarre claim by right wing extremists that kosher certification
markings on food labels ("U," "K," etc.) cost consumers extra money and
represent, in effect, a "kosher tax" to make rabbis rich, is a striking
example of the propaganda used by anti-Semites to trick the uninformed
into accepting conspiracy charges and stereotypes about Jews.


Other anti-Semitic allegations regarding kosher designation on foods
include charges that "the kosher food racket" benefits Jewish
organizations while only a small segment of the American population
desires such markings, and that even the meanings of the labels are
guarded secrets deliberately kept from non-Jews to trick them into
paying the "kosher tax."


The Facts


Attacks on the labeling of food with the symbols for kashruth
(traditional Jewish dietary laws) have been a standard ploy of
anti-Jewish bigots in the U.S. for decades. Such symbols as [encircled
U], emblem of the Union of Orthodox Jewish Congregations (UOJC), among
others, confirm that products are kosher -- i.e., that foods and
production processes have been inspected by competent rabbis from the
respective organizations and found to be in compliance with Jewish
dietary law.


The cost to the consumer for this service is a miniscule fraction of the
total production overhead; it is so negligible in practical terms as to
be virtually non-existent. A May 18, 1975 New York Times article
reported that the cost to General Foods' "Bird's Eye" Unit, for example,
is 6.5 millionths (.0000065) of a cent per item. Furthermore, a
representative of the Heinz Company has said that the per item cost is
"so small we can't even calculate it," and that such labeling actually
makes products less costly by increasing the market for them.


Indeed, according to marketing manager Steven Zamichow, quoted in the
Washington Post, "Entenmann's Inc. received kosher certification in 1981
and sales of [its] baked goods 'increased substantially.'" Visits to the
Entenmann's plant, from a "mashgiach," or kashruth inspector, are
provided by the Union of Orthodox Jewish Congregations of America. The
UOJC is one of several groups that maintain such a kosher inspection
service, certifying foods and related products to be in compliance with
Jewish dietary laws through all phases of production. The profit from
these products goes, of course, to the companies that manufacture them
and the stores that sell them, not to "the Jews."*


The Lies


The most active right wing extremist sources of the "kosher tax" hoax
are various Ku Klux Klan groups and the National States Rights Party,
based in Marietta, GA. The Invisible Empire Knights of the Ku Klux Klan
(now based in North Carolina), through its Empire Publishing, offers a
pamphlet titled "The Kosher Tax Swindle" to its members and supporters.
The pamphlet begins:


"American families are paying tribute to Jews every time they sit down
at the table to eat and in many instances, polish their shoes, silver or
wrap the leftover Thanksgiving turkey. Why? Because Jews have discovered
a way to coerce business to pay taxes directly to Jewish organizations
and pass the cost on to the consumer."


The racist and anti-Semitic National States Rights Party ( NSRP),
founded in 1958, became a focal point of violent opposition to civil
rights struggle in the South and has functioned as both a propaganda
mill and a political party.


The party's founder, Edward Fields, has served as its National
Secretary, as well as the editor of the party's hate sheet, "The Truth
At Last" (formerly "The Thunderbolt"). Fields was also the Grand Dragon
of the now-defunct New Order, Knights of the Ku Klux Klan.


"The Truth At Last" published a special issue in June 1990 which dealt
only with kosher symbols. Articles appeared in this edition with such
titles as: "Six States Make Rabbis Kosher Policeman [sic]," "Secret
Kosher Tax Boosts Food Prices," "How Kosher Blackmail Works," and
"Kosher Tax Symbols May Be Changed to Hide Swindle."


"Describing" kashruth, Fields has written that "All of this is
superstitious nonsense and has absolutely nothing to do with improving
the quality of any food product. Still, this clever scheme of requiring
kosher labeling has become a multi-million dollar business today!"
Another article in "The Truth At Last" asserted that the "kosher tax" is
paid to Orthodox Jewish organizations "just so an estimated 10% to 20%
of Jewry will buy their products," and that "we are all forced to pay
this Kosher Tax just to appease LESS THAN ONE PERCENT OF THE
POPULATION!"


Bigotry Over a Beer Label


With the recent announcement that the Adolph Coors Brewing Co. will
carry the [encircled U] symbol on its beer, Hans Schmidt, founder of the
California-based German-American National Political Action Committee
(GANPAC) took it upon himself to write a protest letter to Peter Coors,
President of the company.


Schmidt, who was a member of the Hitler Youth and claims to have served
in the Waffen-SS during World War II, has been a leading proponent of
Holocaust "revisionism" in the United States for many years. Following
along the lines of many other anti-Semites, Schmidt promotes the myth of
"Jewish control" of banks, the media, and the government.


In his letter to Peter Coors, Schmidt asserted that "as someone of
German descent you ought to be ashamed to acquiesce to this scheme. You
must know that the Jews in the aggregate use a lot of the finances thus
gathered to spy on non-Jews, to terrorize others (JDL), to ruin other
people's businesses (numberous Jewish organizations and individuals),
and to promote their political power to the point where this country has
been subservient to the needs of another nation (Israel)."


Schmidt also repeated the usual false charges regarding kosher symbols,
including that "there usually are great costs and efforts connected with
the kosher certification and that rabbis will make upwards of $450,000
from Coors." In a post-script Schmidt made the suggestion that Coors add
the following symbols to its label: "a symbolic fish for Protestants,"
"a Catholic cross for Catholics," and "a Swastika for Nordics/Odinists."



Beating the "Tax"


Some extremists call for a boycott of foods and companies that succumb
to the "kosher conspiracy." For example, in an April 25, 1990 newsletter
published by the Populist Party, a far-right political group,
chairperson Monica Rorhig states: "God knows we are taxed enough already
without volunteering to tithe to a foreign country and a foreign
philosophy. It's a kick to walk out of a grocery store knowing you have
successfully evaded this illegal tax." Ms. Rorhig explains that through
such means as this alleged tax, "we (as a nation) are being carefully
herded closer and closer to International totalitarian tyranny."
Pamphlets, in groups of 5-100, are offered through this newsletter for
Populist Party members to circulate and spread the warning against this
"unfair taxing."


"You Don't Have to be Jewish..."


Contrary to the anti-Semitic charge that kosher labeling is a tightly
guarded "Jewish secret" kept from Christians and others, it is not only
Jews who prefer to purchase kosher food. According to the Washington
Post (Sept. 27, 1990), "Some kosher marketing officials estimate there
may be as many as six million Americans who seek out Kosher foods in the
supermarket. Of these only 1.5 million are Jewish. Moslems and Seventh
Day Adventists also adhere to certain aspects of the Jewish dietary
laws, but the bulk of Kosher shoppers appear to be consumers who believe
the Kosher certification...means higher quality food."


Yet whether or not they choose to purchase kosher food products, most
Americans will reject the bigotry inherent in the "Kosher Tax"
propaganda, recognizing it as another effort by extremists to exploit
legitimate public concerns (e.g. taxes, the economy, etc.) as vehicles
for anti-Semitism.


*In the separate case of kosher meat and poultry purchased at kosher
butcher shops (as distinguished from the broad general range of
mass-market consumer goods certified kosher), the consumer does pay a
higher price. This cost is due to the more intensive, continuous
rabbinical supervision required for the exacting technicalities of
kosher slaughter and inspection, processing, storage and quality of
kosher meat -- an inescapable necessity for this particular product,
applicable only to its limited market, not the general consumer.

-30-

See also these press reports:
http://nizkor.org/ftp.cgi/antisemitism/kosher-tax/press

[Kenneth McVay OBC]

[white trash ng flushed down the bradbury]

Post by h***@aol.com
The Kosher tax is is real I dint complain about it. Buts its real.

Looks like the Education Tax was wasted in your district.

http://www.nizkor.org/hweb/orgs/american/adl/kosher-tax/recipe-for-hate.html

[James Fenimoore]

Post by Kenneth McVay OBC
[white trash ng flushed down the bradbury]

Post by h***@aol.com
The Kosher tax is is real I dint complain about it. Buts its real.

Looks like the Education Tax was wasted in your district.

Or as Doc Tavish had posted;

Post by Kenneth McVay OBC
[gutter trash newsgroup flushed down the ol' bradbury]

I am sure that the following news group people you passed off as "gutter trash"
will appreciate your narrow biased views! I restored in full the news groups you
deleted!

IOW you can't refute what was posted which was:

http://groups-beta.google.com/group/alt.revisionism/msg/f7f6ab6885520e9?fwc=1
Subject: Jewish taxation without Gentile representation aka Jewish Tax_What I
Found in My Pantry
Message-ID: <***@4ax.com>
Date: 26 Jul 2005 03:27:40 GMT
-->BONUS- What another person posted regarding the "hidden Jewish tax":
http://groups.google.com/group/alt.revisionism/msg/5f4c88a9e800bc3f
(Archived locally as: JewishFoodTax)
From: "USNSM"
Subject: Jewish food tax - companies that pay it
Message-ID: <mfzNe.27665$***@bignews5.bellsouth.net>
Date: Sat, 20 Aug 2005 01:33:28 -0400

Post by Kenneth McVay OBC

Post by h***@aol.com
The kosher tax is common knowledge in the real world. only fantics in these
forums deny that it exits.

http://www.nizkor.org/hweb/orgs/american/adl/kosher-tax/recipe-for-hate.html

Your word means nada.

[Douglas Berry]

On Wed, 24 Aug 2005 16:48:23 GMT, <***@aol.com> drained his beer,
leaned back in the alt.conspiracy beanbag and drunkenly proclaimed the
following

Post by h***@aol.com
The Kosher tax is is real I dint complain about it. Buts its real.

Really? If its a tax, you can point me to the Title and Section of
the Federal or State Tax code that regulates it.

[The Chief Instigator]

Post by Doc Tavish

Post by Kenneth McVay OBC

Post by USNSM
They pass on the cost to the consumer. This hidden tax cost Americans 100's
of millions each year. Look in your refrigerator or cabinets and see how

http://nizkor.org/hweb/orgs/american/adl/

ADL says it all!

Only to pathological simpletons like you, Fatbury.

[USNSM]

The reason you can't understand Tavish is that his intelligence is way above
yours. While Tavish gives facts, all you do is act like a 5 year old child
on usenet.

[The Chief Instigator]

Post by USNSM
The reason you can't understand Tavish is that his intelligence is way above
yours. While Tavish gives facts, all you do is act like a 5 year old child
on usenet.

Bradbury would rather kill himself than deal with an actual fact. (After all,
he *did* die eight years ago, remember?)

[szaki]

Just picked up a Mountain High Joghurt bottle, it has small encircled
"K" printed on the side.
Is that the one?
JS

Post by USNSM
They pass on the cost to the consumer. This hidden tax cost Americans 100's
of millions each year. Look in your refrigerator or cabinets and see how
many items in there have the "k" or the "u" symbol. They have to pay Jewish
rabbis to get those kosher symbols put on their food. Here is a small list
of companies who pay the tax

RY

Post by USNSM
..

[Kenneth McVay OBC]

Post by szaki
Just picked up a Mountain High Joghurt bottle, it has small encircled
"K" printed on the side.
Is that the one?

Question 1:
-----------

On June 13, 2005, you wrote:

"Although a final figure of Jews killed by the Einsatzgruppen has never been
presented, the most extreme estimates by Yad Vashem and others say that
between 900,000 and 1.25 million people - Jews and others - were killed by
the special action units."

"This figure is without doubt a gross exaggeration, considering that the
Einsatzgruppen never had more than 3,000 men in total serving in its units
at any one time, and furthermore spent most of their time fighting
partisans."

"But even if this grossly exaggerated figure is accurate - and all evidence
is that it is not - this grandiose figure is still nowhere near the 5
million Jews the Nazis estimated were in the Soviet Union's territory."

(Szaki, UseNet alt.revisionism, Message ID
6oadnbn35bIiozDfRVn-***@comcast.com)

Please document your claim that the figure 1.2 million is a gross exaggeration,
and then produce the "all evidence" mentioned in your third paragraph.

Include the name of publications containing this "all evidence,", the pages
upon which this "all evidence" can be found, the publisher and publication
date, and the author's name.

Question 2:
-----------

On June 15, 2005, in response to the publication of document PS-2615 (First
Nurnberg Tribunal), in which Wilhelm Hoettl explained that he had been
told that 6 million Jews had died, you wrote:

"Sworn testimony, after torture! Nice try, moron!" (Szaki. UseNet alt.revisionism,
Message ID X46dneLExIw3ajLfRVn-***@comcast.com)

Please provide evidence that Herr Hoettl was, in fact, tortured.

Question 3:
-----------

In article <H_ednTvq-owB1y7fRVn-***@comcast.com>, on June 18, 2005, you
asserted that Sgt. Ragene Farris, who served in the 329th Medical Battalion and
described the horrors American troops had to face during the liberation of
the "Boelcke Kazerne" in Nordhausen concentration camp provided a fictional
account. You wrote:

"Thank you JJ, this story of courage of Sergeant Ragene Farris really made me
cry, very nice, heart breaking fictional tale."

Please provide documentary evidence which proves that condtions were not
as Sgt. Farris described them.

Question 4:
-----------
On August 19, 2005, in article <Y96dncUsaKZDKZjeRVn-***@comcast.com>, you wrote:

"Why don't you talk about your stupid, boring, Nizkor website, all the
cut/paste, fake stories and pictures."

Which pictures and stories, precisely, are "fake?" Please provide your evidence
that specific pictures and/or stories are fake.

[szaki]

Post by Kenneth McVay OBC

Post by szaki
Just picked up a Mountain High Joghurt bottle, it has small encircled
"K" printed on the side.
Is that the one?

-----------
"Although a final figure of Jews killed by the Einsatzgruppen has never been
presented, the most extreme estimates by Yad Vashem and others say that
between 900,000 and 1.25 million people - Jews and others - were killed by
the special action units."
"This figure is without doubt a gross exaggeration, considering that the
Einsatzgruppen never had more than 3,000 men in total serving in its units
at any one time, and furthermore spent most of their time fighting
partisans."
"But even if this grossly exaggerated figure is accurate - and all evidence
is that it is not - this grandiose figure is still nowhere near the 5
million Jews the Nazis estimated were in the Soviet Union's territory."

**Soviet Union's territory? Dear Kenneth, did you ever looked at the map
of the Soviet Union how big it is?
Germans only occupied a fraction of that. So what is the distribution of
Jews in the Soviet Union? What percentage lived under German occupied
territories? Can you answered that?

Post by Kenneth McVay OBC
(Szaki, UseNet alt.revisionism, Message ID
Please document your claim that the figure 1.2 million is a gross exaggeration,
and then produce the "all evidence" mentioned in your third paragraph.
Include the name of publications containing this "all evidence,", the pages
upon which this "all evidence" can be found, the publisher and publication
date, and the author's name.
-----------
On June 15, 2005, in response to the publication of document PS-2615 (First
Nurnberg Tribunal), in which Wilhelm Hoettl explained that he had been
"Sworn testimony, after torture! Nice try, moron!" (Szaki. UseNet alt.revisionism,
Please provide evidence that Herr Hoettl was, in fact, tortured.

You bringing here one man Hoettl said some thing, now you base every
thing on it! Nice try!

Post by Kenneth McVay OBC
-----------
asserted that Sgt. Ragene Farris, who served in the 329th Medical Battalion and
described the horrors American troops had to face during the liberation of
the "Boelcke Kazerne" in Nordhausen concentration camp provided a fictional
"Thank you JJ, this story of courage of Sergeant Ragene Farris really made me
cry, very nice, heart breaking fictional tale."
Please provide documentary evidence which proves that condtions were not
as Sgt. Farris described them.

You digging dirt!

Post by Kenneth McVay OBC
-----------
"Why don't you talk about your stupid, boring, Nizkor website, all the
cut/paste, fake stories and pictures."
Which pictures and stories, precisely, are "fake?" Please provide your evidence
that specific pictures and/or stories are fake.

When I have more time I will, until sleep tight!
JS

[Kenneth McVay OBC]

Post by szaki

Post by Kenneth McVay OBC

Post by szaki
Just picked up a Mountain High Joghurt bottle, it has small encircled
"K" printed on the side.
Is that the one?

-----------
"Although a final figure of Jews killed by the Einsatzgruppen has never been
presented, the most extreme estimates by Yad Vashem and others say that
between 900,000 and 1.25 million people - Jews and others - were killed by
the special action units."
"This figure is without doubt a gross exaggeration, considering that the
Einsatzgruppen never had more than 3,000 men in total serving in its units
at any one time, and furthermore spent most of their time fighting
partisans."
"But even if this grossly exaggerated figure is accurate - and all evidence
is that it is not - this grandiose figure is still nowhere near the 5
million Jews the Nazis estimated were in the Soviet Union's territory."

**Soviet Union's territory? Dear Kenneth, did you ever looked at the map
of the Soviet Union how big it is?
Germans only occupied a fraction of that. So what is the distribution of
Jews in the Soviet Union? What percentage lived under German occupied
territories? Can you answered that?

Evasion noted, dimwit szaki. Please provide the PROOF requested, and stop with the dog
and pony show.

Post by szaki

Post by Kenneth McVay OBC
(Szaki, UseNet alt.revisionism, Message ID
Please document your claim that the figure 1.2 million is a gross exaggeration,
and then produce the "all evidence" mentioned in your third paragraph.
Include the name of publications containing this "all evidence,", the pages
upon which this "all evidence" can be found, the publisher and publication
date, and the author's name.
-----------
On June 15, 2005, in response to the publication of document PS-2615 (First
Nurnberg Tribunal), in which Wilhelm Hoettl explained that he had been
"Sworn testimony, after torture! Nice try, moron!" (Szaki. UseNet alt.revisionism,
Please provide evidence that Herr Hoettl was, in fact, tortured.

You bringing here one man Hoettl said some thing, now you base every
thing on it! Nice try!

Evasion noted. Now please answer the question. Please provide evidence that Hoettle was,
in fact, tortured. You made the claim, now you back it up with EVIDENCE, dimwit szaki.

Post by szaki

Post by Kenneth McVay OBC
-----------
asserted that Sgt. Ragene Farris, who served in the 329th Medical Battalion and
described the horrors American troops had to face during the liberation of
the "Boelcke Kazerne" in Nordhausen concentration camp provided a fictional
"Thank you JJ, this story of courage of Sergeant Ragene Farris really made me
cry, very nice, heart breaking fictional tale."
Please provide documentary evidence which proves that condtions were not
as Sgt. Farris described them.

You digging dirt!

Evasion noted. Please provide documentary evidence which proves that conditions were not
as Sgt. Farris described them. (It's fun watching you tuck that yellow tail of yours
between your legs and run away every time you are confronted with these questions.)

Post by szaki

Post by Kenneth McVay OBC
-----------
"Why don't you talk about your stupid, boring, Nizkor website, all the
cut/paste, fake stories and pictures."
Which pictures and stories, precisely, are "fake?" Please provide your evidence
that specific pictures and/or stories are fake

When I have more time I will, until sleep tight!

Evasion noted - yet another empty claim from dimwit the szaki.
Which pictures and stories, precisely, are "fake?" Please provide your evidence
that specific pictures and/or stories are fake

[szaki]

Post by Kenneth McVay OBC

5 million Jews the Nazis estimated were in the Soviet Union's

territory."<<<

Just what percentage of the 5 million Jews lived in Nazi occupied
territory of the Soviet Union, moron?
JS

Post by Kenneth McVay OBC

Post by Kenneth McVay OBC

Post by szaki
Just picked up a Mountain High Joghurt bottle, it has small encircled
"K" printed on the side.
Is that the one?

-----------
"Although a final figure of Jews killed by the Einsatzgruppen has never been
presented, the most extreme estimates by Yad Vashem and others say that
between 900,000 and 1.25 million people - Jews and others - were killed by
the special action units."
"This figure is without doubt a gross exaggeration, considering that the
Einsatzgruppen never had more than 3,000 men in total serving in its units
at any one time, and furthermore spent most of their time fighting
partisans."
"But even if this grossly exaggerated figure is accurate - and all evidence
is that it is not - this grandiose figure is still nowhere near the 5
million Jews the Nazis estimated were in the Soviet Union's territory."

**Soviet Union's territory? Dear Kenneth, did you ever looked at the map
of the Soviet Union how big it is?
Germans only occupied a fraction of that. So what is the distribution of
Jews in the Soviet Union? What percentage lived under German occupied
territories? Can you answered that?

Evasion noted, dimwit szaki. Please provide the PROOF requested, and stop with the dog
and pony show.

Post by Kenneth McVay OBC
(Szaki, UseNet alt.revisionism, Message ID
Please document your claim that the figure 1.2 million is a gross exaggeration,
and then produce the "all evidence" mentioned in your third paragraph.
Include the name of publications containing this "all evidence,", the pages
upon which this "all evidence" can be found, the publisher and publication
date, and the author's name.
-----------
On June 15, 2005, in response to the publication of document PS-2615 (First
Nurnberg Tribunal), in which Wilhelm Hoettl explained that he had been
"Sworn testimony, after torture! Nice try, moron!" (Szaki. UseNet alt.revisionism,
Please provide evidence that Herr Hoettl was, in fact, tortured.

You bringing here one man Hoettl said some thing, now you base every
thing on it! Nice try!

Evasion noted. Now please answer the question. Please provide evidence that Hoettle was,
in fact, tortured. You made the claim, now you back it up with EVIDENCE, dimwit szaki.

Post by Kenneth McVay OBC
-----------
asserted that Sgt. Ragene Farris, who served in the 329th Medical Battalion and
described the horrors American troops had to face during the liberation of
the "Boelcke Kazerne" in Nordhausen concentration camp provided a fictional
"Thank you JJ, this story of courage of Sergeant Ragene Farris really made me
cry, very nice, heart breaking fictional tale."
Please provide documentary evidence which proves that condtions were not
as Sgt. Farris described them.

You digging dirt!

Evasion noted. Please provide documentary evidence which proves that conditions were not
as Sgt. Farris described them. (It's fun watching you tuck that yellow tail of yours
between your legs and run away every time you are confronted with these questions.)

Post by Kenneth McVay OBC
-----------
"Why don't you talk about your stupid, boring, Nizkor website, all the
cut/paste, fake stories and pictures."
Which pictures and stories, precisely, are "fake?" Please provide your evidence
that specific pictures and/or stories are fake

When I have more time I will, until sleep tight!

Evasion noted - yet another empty claim from dimwit the szaki.
Which pictures and stories, precisely, are "fake?" Please provide your evidence
that specific pictures and/or stories are fake

[Kenneth McVay OBC]

Post by szaki

5 million Jews the Nazis estimated were in the Soviet Union's

territory."<<<
Just what percentage of the 5 million Jews lived in Nazi occupied
territory of the Soviet Union, moron?

Evasion noted, cowardly dimwit.

Question 1:
-----------

On June 13, 2005, you wrote:

"Although a final figure of Jews killed by the Einsatzgruppen has never been
presented, the most extreme estimates by Yad Vashem and others say that
between 900,000 and 1.25 million people - Jews and others - were killed by
the special action units."

"This figure is without doubt a gross exaggeration, considering that the
Einsatzgruppen never had more than 3,000 men in total serving in its units
at any one time, and furthermore spent most of their time fighting
partisans."

"But even if this grossly exaggerated figure is accurate - and all evidence
is that it is not - this grandiose figure is still nowhere near the 5
million Jews the Nazis estimated were in the Soviet Union's territory."

(Szaki, UseNet alt.revisionism, Message ID
6oadnbn35bIiozDfRVn-***@comcast.com)

Please document your claim that the figure 1.2 million is a gross exaggeration,
and then produce the "all evidence" mentioned in your third paragraph.

Include the name of publications containing this "all evidence,", the pages
upon which this "all evidence" can be found, the publisher and publication
date, and the author's name.

Question 2:
-----------

On June 15, 2005, in response to the publication of document PS-2615 (First
Nurnberg Tribunal), in which Wilhelm Hoettl explained that he had been
told that 6 million Jews had died, you wrote:

"Sworn testimony, after torture! Nice try, moron!" (Szaki. UseNet alt.revisionism,
Message ID X46dneLExIw3ajLfRVn-***@comcast.com)

Please provide evidence that Herr Hoettl was, in fact, tortured.

Question 3:
-----------

In article <H_ednTvq-owB1y7fRVn-***@comcast.com>, on June 18, 2005, you
asserted that Sgt. Ragene Farris, who served in the 329th Medical Battalion and
described the horrors American troops had to face during the liberation of
the "Boelcke Kazerne" in Nordhausen concentration camp provided a fictional
account. You wrote:

"Thank you JJ, this story of courage of Sergeant Ragene Farris really made me
cry, very nice, heart breaking fictional tale."

Please provide documentary evidence which proves that condtions were not
as Sgt. Farris described them.

Question 4:
-----------
On August 19, 2005, in article <Y96dncUsaKZDKZjeRVn-***@comcast.com>, you wrote:

"Why don't you talk about your stupid, boring, Nizkor website, all the
cut/paste, fake stories and pictures."

Which pictures and stories, precisely, are "fake?" Please provide your evidence
that specific pictures and/or stories are fake.

[szaki]

Post by Kenneth McVay OBC

5 million Jews the Nazis estimated were in the Soviet Union's

territory."<<<

Just what percentage of the 5 million Jews lived in Nazi occupied
territory of the Soviet Union, moron?
JS

Post by Kenneth McVay OBC

5 million Jews the Nazis estimated were in the Soviet Union's

territory."<<<
Just what percentage of the 5 million Jews lived in Nazi occupied
territory of the Soviet Union, moron?

Evasion noted, cowardly dimwit.
-----------
"Although a final figure of Jews killed by the Einsatzgruppen has never been
presented, the most extreme estimates by Yad Vashem and others say that
between 900,000 and 1.25 million people - Jews and others - were killed by
the special action units."
"This figure is without doubt a gross exaggeration, considering that the
Einsatzgruppen never had more than 3,000 men in total serving in its units
at any one time, and furthermore spent most of their time fighting
partisans."
"But even if this grossly exaggerated figure is accurate - and all evidence
is that it is not - this grandiose figure is still nowhere near the 5
million Jews the Nazis estimated were in the Soviet Union's territory."
(Szaki, UseNet alt.revisionism, Message ID
Please document your claim that the figure 1.2 million is a gross exaggeration,
and then produce the "all evidence" mentioned in your third paragraph.
Include the name of publications containing this "all evidence,", the pages
upon which this "all evidence" can be found, the publisher and publication
date, and the author's name.
-----------
On June 15, 2005, in response to the publication of document PS-2615 (First
Nurnberg Tribunal), in which Wilhelm Hoettl explained that he had been
"Sworn testimony, after torture! Nice try, moron!" (Szaki. UseNet alt.revisionism,
Please provide evidence that Herr Hoettl was, in fact, tortured.
-----------
asserted that Sgt. Ragene Farris, who served in the 329th Medical Battalion and
described the horrors American troops had to face during the liberation of
the "Boelcke Kazerne" in Nordhausen concentration camp provided a fictional
"Thank you JJ, this story of courage of Sergeant Ragene Farris really made me
cry, very nice, heart breaking fictional tale."
Please provide documentary evidence which proves that condtions were not
as Sgt. Farris described them.
-----------
"Why don't you talk about your stupid, boring, Nizkor website, all the
cut/paste, fake stories and pictures."
Which pictures and stories, precisely, are "fake?" Please provide your evidence
that specific pictures and/or stories are fake.

[Kenneth McVay OBC]

Post by szaki

5 million Jews the Nazis estimated were in the Soviet Union's

territory."<<<
Just what percentage of the 5 million Jews lived in Nazi occupied
territory of the Soviet Union, moron?

Still can't find the balls to answer the questions, I see. Poor, dumb dimwit.


Question 1:
-----------

On June 13, 2005, you wrote:

"Although a final figure of Jews killed by the Einsatzgruppen has never been
presented, the most extreme estimates by Yad Vashem and others say that
between 900,000 and 1.25 million people - Jews and others - were killed by
the special action units."

"This figure is without doubt a gross exaggeration, considering that the
Einsatzgruppen never had more than 3,000 men in total serving in its units
at any one time, and furthermore spent most of their time fighting
partisans."

"But even if this grossly exaggerated figure is accurate - and all evidence
is that it is not - this grandiose figure is still nowhere near the 5
million Jews the Nazis estimated were in the Soviet Union's territory."

(Szaki, UseNet alt.revisionism, Message ID
6oadnbn35bIiozDfRVn-***@comcast.com)

Please document your claim that the figure 1.2 million is a gross exaggeration,
and then produce the "all evidence" mentioned in your third paragraph.

Include the name of publications containing this "all evidence,", the pages
upon which this "all evidence" can be found, the publisher and publication
date, and the author's name.

Question 2:
-----------

On June 15, 2005, in response to the publication of document PS-2615 (First
Nurnberg Tribunal), in which Wilhelm Hoettl explained that he had been
told that 6 million Jews had died, you wrote:

"Sworn testimony, after torture! Nice try, moron!" (Szaki. UseNet alt.revisionism,
Message ID X46dneLExIw3ajLfRVn-***@comcast.com)

Please provide evidence that Herr Hoettl was, in fact, tortured.

Question 3:
-----------

In article <H_ednTvq-owB1y7fRVn-***@comcast.com>, on June 18, 2005, you
asserted that Sgt. Ragene Farris, who served in the 329th Medical Battalion and
described the horrors American troops had to face during the liberation of
the "Boelcke Kazerne" in Nordhausen concentration camp provided a fictional
account. You wrote:

"Thank you JJ, this story of courage of Sergeant Ragene Farris really made me
cry, very nice, heart breaking fictional tale."

Please provide documentary evidence which proves that condtions were not
as Sgt. Farris described them.

Question 4:
-----------
On August 19, 2005, in article <Y96dncUsaKZDKZjeRVn-***@comcast.com>, you wrote:

"Why don't you talk about your stupid, boring, Nizkor website, all the
cut/paste, fake stories and pictures."

Which pictures and stories, precisely, are "fake?" Please provide your evidence
that specific pictures and/or stories are fake.

[szaki]

Post by Kenneth McVay OBC

Post by szaki

5 million Jews the Nazis estimated were in the Soviet Union's

territory."<<<
Just what percentage of the 5 million Jews lived in Nazi occupied
territory of the Soviet Union, moron?

Still can't find the balls to answer the questions, I see. Poor, dumb dimwit.

*** Shows what a cockroach personality you have Kenneth, You expect
people to believe you the crap you posting about the Holohoax.
How much money you making on your Nizkor web-site?
JS

[Roger]

In one age, called the Second Age by some,
(an Age yet to come, an Age long past)

Post by USNSM
They pass on the cost to the consumer.

Actually, the economies of scale means that it can *save* money.

Post by USNSM
This hidden tax cost Americans 100's of millions each year.

Citation?

Post by USNSM
Look in your refrigerator or cabinets and see how
many items in there have the "k" or the "u" symbol. They have to pay Jewish
rabbis to get those kosher symbols put on their food. Here is a small list
of companies who pay the tax

Funny that you do not complain about the "Heart Friendly" tax, or the
"Golden Parachute" tax, or the "Corporate Landscaping" tax...

[Doc Tavish]

Post by Roger
In one age, called the Second Age by some,
(an Age yet to come, an Age long past)

Post by USNSM
They pass on the cost to the consumer.

Actually, the economies of scale means that it can *save* money.

Post by USNSM
This hidden tax cost Americans 100's of millions each year.

Citation?

http://groups-beta.google.com/group/alt.revisionism/msg/f7f6ab6885520e9?fwc=1
Subject: Jewish taxation without Gentile representation aka Jewish Tax_What I
Found in My Pantry
Message-ID: <***@4ax.com>
Date: 26 Jul 2005 03:27:40 GMT

Post by Roger

Post by USNSM
Look in your refrigerator or cabinets and see how
many items in there have the "k" or the "u" symbol. They have to pay Jewish
rabbis to get those kosher symbols put on their food. Here is a small list
of companies who pay the tax

Funny that you do not complain about the "Heart Friendly" tax, or the
"Golden Parachute" tax, or the "Corporate Landscaping" tax...

Your dodge doesn't work!
Tavish

http://groups.google.com/group/alt.politics.nationalism.white/msg/2737c3f9e9a137a2?fwc=2
Subject: 3 Major Jewish Organizations Engage in Holocaust Denial in Addition to
Their anti-Christic Christ Denial anti-Christism V5.1 T_0729
Message-ID: <***@4ax.com>
Date: 29 Jul 2005 14:04:24 GMT
If Jews are allowed to call a historic event a "Holocaust" based on Jews being
tortured, imprisoned, and executed by Nazis then why can't Christians claim Jews
had "Holocausts" against non-Jews/Christians seeing how the 1st Century
Pharisees and the 20th Century Jewish led Bolshevists tortured, imprisoned, and
executed Christians/non-Jews. Jews also deny these other "Holocausts" so going
by their standards they are "Holocaust Deniers" and should be prosecuted for
"Holocaust Denial" and "Minimalizing the Holocaust[s])" as well!
http://groups-beta.google.com/group/alt.politics.nationalism.white/msg/ed596bea483952b6?fwc=2
Subject: Post-Soviet Religion (What Communists did to Christians) V3-0 T_0625
Message-ID: <***@4ax.com>
Date: 27 Jun 2005 02:00:38 GMT


_______________________________________________________________________________
Posted Via Uncensored-News.Com - Accounts Starting At $6.95 - http://www.uncensored-news.com
<><><><><><><> The Worlds Uncensored News Source <><><><><><><><>

[Asterix]

Post by USNSM
They pass on the cost to the consumer. This hidden tax cost Americans 100's
of millions each year. Look in your refrigerator or cabinets and see how
many items in there have the "k" or the "u" symbol. They have to pay Jewish
rabbis to get those kosher symbols put on their food. Here is a small list
of companies who pay the tax
15TH AVENUE INC.
A BAGUETTE BAR
A SOUTHERN SEASON
A. FODERA & SONS INC.
AB NORDBAKELS
ABACO INC.
ACIDCHEM INTERNATIONAL SDN. BHD.
ADOHR FARMS (DIV. OF SUIZA) PLANT #06-70
AGRAZ S.A.
AGRI-MARK - PLANT #50-40
AGROINDUSTRIAS CEPIA S.A.
AGUSA, INC.
AHOLD USA
AHOLD USA, INC.
AIR STREAM FOODS
AISAN CHEMICAL CO., LTD.
AIYA AMERICA INC.
AJINOMOTO CO., INC.
AJINOMOTO U.S.A., INC.
AKZO-NOBEL CHEMICALS, INC.
AL GELATO, OGGI, INC.
ALBERTSON'S INC.
ALCAN FOIL PRODUCTS
ALDI, INC.
ALEXIA FOODS LLC
ALFREBRO, INC.
ALIMENTOS KAMUK INT. C.R. S.A.
ALL KITCHENS OF AMERICA
ALLAN CHEMICAL CORP
ALLIANT FOODSERVICE
ALLIED INTERNATIONAL CORP.
ALTHAEA N.V.
ALTO DAIRY COOPERATIVE, PLANT #55-0863
ALTO DAIRY COOPERATIVE, PLANT #55-112
AMAZON CAFE (S.I.A.E.A.1. INC.)
AMERICAN ALMOND PRODUCTS CO.
AMERICAN BAKELS, INC.
AMERICAN CLASSIC SPECIALTIES CORP.
AMERICAN GROWERS FOODS
AMERICAN INTERNATIONAL CHEMICAL
AMERICAN KEY FOOD PRODUCTS
AMERICAN PROCUREMENT & LOGISTICS
AMERICAN ROLAND FOOD CORP.
AMERICAN SOY PRODUCTS, INC.
AMERICAN STORES COMPANY
AMERICAN SUGAR REFINING INC.
AMERICAN VALUE BRANDS
AMERICAN YEAST SALES
AMERIPAC CHEMICAL CORPORATION
AMERIPAC YONG CHANG CHEMICAL CO. LTD.
AMT LABS, INC.
ANDERSON DAIRY
ANDERSON INTERNATIONAL FOODS
APAC CHEMICAL CORPORATION
APK INC.
APPLETON PRODUCE CO.
ARAMARK
ARAYASSI, INC.
ARC-MEN FOOD INDUSTRIES CORPORATION
ARISTA INDUSTRIES, INC.
ARROWHEAD MILLS INC.
ARWAY CONFECTIONS, INC.
ASAF INTERNATIONAL, INC. (AROMA KOSHER RESTAU)
ASAHI DENKA CO., LTD.
ASAHI FOOD & HEALTHCARE CO., LTD.
ASAP FOOD PRODUCTS
ASBO DESHIDRATADOS LTDA.
ASHLAND CHEMICAL, INC.
ASHLAND DISTRIBUTION COMPANY
ASHLAND DISTRIBUTION COMPANY A DIV OF ASHLAND INC.
ASSOCIATED BRANDS INC.
ASSOCIATED BRANDS, INC. (ONTARIO FOODS)
ASSOCIATED FOOD STORES
ASSOCIATED WHOLESALE GROCERS, INC.
ASTOR PRODUCTS, INC.
ATHENS PASTRIES & FROZEN FOODS
ATKINSON PECAN CANDIES
ATLANTIC QUALITY SPICE & SEASONINGS
ATLAS PRESERVES CO., INC.
AUSTIN SPECIAL FOODS COMPANY (ASFC)
AVATAR CORPORATION
AZAR NUT COMPANY
B&B INTERNATIONAL CONNECTIONS, INC.
B&G S.R.L.
B.J.'S WHOLESALE CLUB
BADIA SPICES, INC.
BAGEL TIME RESTAURANT
BAGELTIME
BAKE LINE PRODUCTS, INC.
BAKEMARK - RAMCO DIST.
BAKEMARK-BUFFALO
BAKER'S CHOICE CONFECTIONARY
BAKERY DISTRIBUTERS OF AMERICA
BALDWIN RICHARDSON FOODS CO.
BALFORD FARMS
BALTIMORE INGREDIENTS INTERNATIONAL
BALTIMORE INGREDIENTS INTERNATIONAL (R)
BARKAN WINE CELLARS LTD.
BARLEANS ORGANIC OIL
BARONA CASINO
BARRY CALLEBAUT BELGIUM NV
BARRY CALLEBAUT CANADA INC.
BARRY CALLEBAUT USA INC.
BARUCH RESTAURANT
BASF CORPORATION
BASF CORPORATION (FREEPORT, TX)
BASF CORPORATION (GEISMAR, LA)
BASIC CHEMICAL SOLUTIONS
BASIC CHEMICAL SOLUTIONS (PVS)
BASIC FOOD FLAVORS
BECKER'S MILK & ICE CREAM
BEE NATURAL HONEY CO., INC.
BEHN MEYER INTERNATIONAL TRADING SDN BHD
BEIJING TIANLIHAI CHEMICAL CO., LTD.
BELGOMILK - LANGEMARK BELGIUM
BELL BAGEL
BEN E. KEITH FOODS
BENZ'S FOOD PROD., INC.
BERG & SCHMIDT
BERG + SCHMIDT
BEST BRANDS CO. LTD. (MEILLEURES MARQUES)
BI-LO
BIG 8 ADVERTISING L.C.
BIG BOY FOOD GROUP LLC
BIG Y FOODS, INC.
BIO EXTRACT GMBH
BIOCON DEL PERU S.A.
BISCUITS LECLERC LTD.
BISSALEH CAFE
BISTRO GRILL
BLOCKBUSTER ENTERTAINMENT, INC.
BLOMMER CHOCOLATE COMPANY
BLUE & WHITE FOOD CORP.
BLUE DIAMOND GROWERS
BLUE RIDGE FARMS, INC.
BLUE SQUARE LTD.
BLUE SUN LLC TRADER JOES
BLUEDOG ASSOCIATES, INC.
BMF INC.
BON SUISSE INC.
BOOKBINDER'S FOOD DIVISION
BORDEN
BOTANICALS INTERNATIONAL-ZETAPHARMS
BOTANICALS INTL EXTRACTS-A HAUSER CO.
BOULDER POTATO CO.
BOULDER STATION
BOUWHUIS EIPRODUKTEN B.V.
BRAND AROMATICS
BRANDS & BRANDS, LLC
BREWSTER DAIRY (STOCKTON CHEESE) #17-565
BREWSTER DAIRY, INC.
BREWSTER DAIRY, INC., PLANT # 39-101
BRISKA INC.
BRITE WAY FOODS
BROADWAY CAFE PIZZA & HEALTH BAR
BROOK FARMS - NEW HAMPSHIRE LABEL
BROOKSIDE PRODUCTS LTD.
BRUNO'S
C & D DETERGENTS
CAFE CLASSICO
CAHOKIA FLOUR COMPANY
CAHOKIA-BAKEMARK
CAL-WESTERN TRANSPORT, INC.
CALGON CORPORATION
CALIFORNIA PRETZEL CO., INC.
CALIFORNIA PRUNE PACKING CO.
CAMPOS BROS. FARMS
CANANDAIGUA WEST INC.
CAPCO ENTERPRISES INC.
CAPITAL ENTERPRISE
CAPPUCCINO AMERICANA CORP.
CARGILL INC.
CARGILL PALM PRODUCTS SDN BHD
CARGILL SPECIALTY OILS & FATS SDN BHD
CARL BRANDT GMBH & CO.
CARLSBERG BREWERIES A/S
CARVEL ICE CREAM
CATANIA-SPAGNA CORPORATION
CATERING BY SOLA
CELLA'S CONFECTIONS, INC.
CENTO FINE FOODS
CENTRAL GROCERS COOPERATIVE, INC.
CENTURY FOODS INTERNATIONAL
CENTURY FOODS POWDER (55-349)
CEREAL PROCESSING, INC.
CEREOL NOVENYOLAJIPARI RT. MAGYARORZAG
CERTIFIED GROCERS MIDWEST INC.
CERTIFIED GROCERS OF CALIFORNIA, LTD.
CESALPINIA FOOD SPA
CHADLER U.S.A, INC.
CHAI CUISINE
CHALLENGE DAIRY PRODUCTS, INC.
CHEMCENTRAL
CHEMCENTRAL SOUTHWEST, L.P.
CHEMICAL DISTRIBUTORS INC.
CHEMSON GMBH
CHERYL & CO.
CHEVRON/TEXACO GLOBAL LUBRICANTS
CHICAGO SWEETENERS INC.
CHINA VITAMINS, LLC
CHOICE PRODUCTS USA, LLC.
CHR. HANSEN A/S
CHR. HANSEN, INC.
CHRISTOPHER RANCH II, L.L.C.
CIA INDUSTRIAL DEL LUKUS, S.A.
CINDERELLA SWEETS
CINE CITTA CAFFE
CIRCUS CIRCUS HOTEL CASINO
CITROSUCO NORTH AMERICA, INC.
CITURGIA BIOCHEMICALS LIMITED
CLARK PRODUCTS INC.
CLARK RETAIL ENTERPRISES(WHITE HEN)
CLASSIC EGG PRODUCTS, INC.
CLASSIC FLAVORS & FRAGRANCES
CLEANSE-TEC
CLEARSPRING LIMITED
CLEMENT PAPPAS & CO., INC.
CLOVERHILL PASTRY VEND CORPORATION
CMEC XINJIANG FOODSTUFF CO., LTD.
CODE-EMCO FOODSERVICE
COFFEE MASTERS, INC.
COGNIS CORPORATION
COGNIS DEUTSCHLAND GMBH & CO. KG
COGNIS FRANCE
COGNIS FRANCE - BOUSSENS
COGNIS NUTRITION TECHNOLOGY
COIFIOCCHI RESTAURANT
COLABOT CANADA (1973) LTEE
COLAVITA U.S.A.
COLD ALEX FOR FOOD PROCESSING
COLOMBINA, S.A.
COLORADO BELLE
COMMUNITY COFFEE COMPANY, LLC
COMPANIA LICORERA DE NICARAGUA S.A.
COMPASS FOODS, INC.
COMSOURCE
COMSOURCE INDEPENDENT FOODSERVICE COMPANIES, INC.
CON AGRA FOODS LTD.
CONAGRA DIVERSIFIED FOOD PRODUCTS COMPANY
CONAGRA FOODS RETAIL PRODUCTS CO. GROCERY FOODS GROUP
CONAGRA FOODS SNACK FOODS GROUP POPCORN DIVISION
CONAGRA GROCERY PRODUCTS LIMITED
CONCORD FOODS, INC.
CONSERVAS VEGETALES DE EXTREMADURA, S.A.
CONSORZIO BIOITALIA ALIMENTARE
CONSUMER BRANDED PROFESSIONAL PRODUCTS DIV, JOHNSONDIVERSEY INC.
COOK IN A CROCK
COOK NATURAL PRODUCTS
COOKIE KINGDOM
COOKIE KINGDOM, INC.
CORRADO SPECIALTY GOODS, INC.
COSMO'S FOOD PRODUCTS
COUNTRY COFFEE, INC.
COW TREE DISTRIBUTORS INC.
CP KELCO APS
CP KELCO GERMANY GMBH
CP KELCO PHILIPPINES, INC.
CRACKER BARREL OLD COUNTRY STORES
CRISTALIA ACQUISITION CORP.
CRODA SINGAPORE PTE. LTD.
CROSSWIND FOODS, INC.
CWG PRODUCTS
CYANOTECH CORPORATION
CYTEC INDUSTRIES INC.
CYTEC INDUSTRIES UK LTD.
DACOSTA & CO
DAGAN PIZZA
DAICEL CHEMICAL INDUSTIRES, ARAI
DAICEL CHEMICAL INDUSTRIES, LTD.
DAIRFAIR FARMS
DAIRY FRESH FOODS INC.
DAIRY MARKETING ALLIANCE, LLC
DALIAN F.T.Z. WENDA INTERNATIONAL TRADE
DAN-D FOODS
DANISCO MALAYSIA SDN BHD
DANNY'S RESTAURANT
DARNA RESTAURANT
DAVID MICHAEL & CO., INC.
DAVID ROSEN BAKERS SUPPLY
DAVIS GRANDE
DAWN FOOD PRODUCTS
DAWN FOOD PRODUCTS,INC
DEAN BRENNAN TRANSPORT, INC.
DEAN FOODS (KENTUCKY)
DEB-EL FOODS
DECOPAC
DEEP SOUTH PRODUCTS
DEEP SOUTH PRODUCTS INC.
DEGUSSA
DEGUSSA FLAVORS
DEGUSSA TEXTURANT SYSTEMS
DEHYDRATES, INC.
DEL MAR FOOD PRODUCTS CORP.
DEL MONTE FRESH PRODUCE
DELAFAILLE NV
DELI KASBAH
DELICIOUS PIZZA SHOP
DELL'S MARASCHINO CHERRIES CO.
DEMASA HEARTS OF PALM DIVISION
DESERT HERB COMPANY
DETROIT CITY DAIRY
DEVANSOY FARMS
DIAMOND DISTRICT CLUB--DIAMANTE PIZZA
DIDCO IMPORTS CORP.
DINESEN TRADING COMPANY
DINTER GMBH
DMV U.S.A.
DOMANI RISTORANTE
DOMINICK'S FINER FOODS
DOMINION PRODUCTS, INC.
DORVAL TRADING CO., LTD.
DOUGIE'S BBQ NYC
DSM BAKERY INGREDIENTS B.V.
DSM FOOD SPECIALTIES (DAIRY INGREDIENTS)
DSM FOOD SPECIALTIES B.V.
DSM FOOD SPECIALTIES USA, INC. (SAVORY)
DUBOIS-NATURAL ESTERS SDN BHD
DUNKIN' DONUTS
DUSO CHEMICAL COMPANY, INC.
DUTCH COCOA BV
DUTCH VALLEY FOOD DIST.(BULK FOODS INC)
E.J. COX CO. INC.
EAGLE FOOD STORES
EAGLE SPICE AND EXTRACT CO.
EASTERN BULK TRANSPORT, INC.
EASTERN MALT CORPORATION
EBRO FOODS, INC.
EDEN FOODS
EDGEWATER HOTEL CASINO
EDWARD DON & CO.
EEE'S BAKERY AND CAFE
EGON HIRSCH GMBH & CO., KG
ELGIN DAIRY FOODS, INC.
ELI'S BREAD, INC.
ELITE FOODS, LTD
ELITE INDUSTRIES LTD.
EM HACHITA
EMCO CHEMICAL
EMCO FOODSERVICE SYSTEMS
EMERALD CATERING
EMERALD INDUSTRIES DIVISION
EMERSON MARKETING CO.
ENERGY BEVERAGE CO., INC.
ENGELHARD CORP-CHEMICAL CATALYST GROUP
ENGELHARD CORP. CHEMICAL CATALYSTS GROUP
ENGELHARD DE MEERN B.V.
ESTERCHEM (M) SDN BHD
ESTERCHEM(M)SDN.BHD.
ESTEROL SDN BHD
EUROCOM SRL
EUROLAT S.P.A.
EUROMAS NV
EUROPA GRILL
EXCALIBUR HOTEL CASINO
EXTRA MARKETING
F.B. WASHBURN CANDY CORPORATION
F.LLI DAMIANO E C.S.R.L.
FACI ASIA PACIFIC PTE LTD
FAIRWAY MARKETS
FAME MARKETING CORP.
FAME MARKETING CORPORATION
FAMOUS FIXINS, INC.
FAR EAST INDUSTRIES, INC.
FAREWAY STORES
FARMERS DAIRIES
FARMLAND PRODUCTS
FATTAL'S BAKERY & GROCERY
FATTY CHEMICALS (MALAYSIA) SDN BHD
FAZER BAKERIES LTD.
FCI TECHNOLIGIES, INC.
FEDERATED FOOD GROUP, INC.
FERRO PFANSTIEHL LABORATORIES, INC.
FETTRAFFINERIE BRAKE
FIBRE CHEMICALS
FIESTA BRANDS, INC.
FIESTA CANNING COMPANY, INC.
FIESTA MART INC.
FIGUEROA BROTHERS, INC
FILTERFRESH CORP.
FINEST BRAND FOODS DIST. CO.
FIRST GRADE AGENCY PTE LTD
FIRST SPICE MIXING CO.
FIRST SPICE MIXING CO., INC.
FLASH FOODS
FLAVOR & FOOD INGREDIENTS INC.
FLAVOR CONCEPTS, INC.
FLAVOR DYNAMICS, INC.
FLAVORMATIC INDUSTRIES, INC.
FLAVORS OF NORTH AMERICA
FLEISCHMANN'S YEAST, DIVISION OF BURNS PHILP FOOD
FLEMING
FLEMING COMPANIES, INC.
FLEMING COMPANIES,INC
FLEURCHEM, INC.
FOIL LAMINATING INC.
FONTESANA
FOOD EMPORIUM
FOOD HANDLER INC.
FOOD LION, LLC
FOOD SERVICE OF AMERICA
FOOD TOWN
FOOD TRADING CORP. OF AMERICA
FOODHOLD U.S.A., INC.
FOODHOLD USA
FOODTOWN
FORD'S FOODS,INC.
FOREMAN FOODS INC.
FOREMOST FARMS USA
FORMOSA PLASTIC CORP., USA
FOSTER FARMS DAIRY
FRANK A. SERIO & SONS, INC.
FRANK C. ALEGRE TRUCKING, INC.
FRANKENMUTH FUNDRAISING CORP
FRANKLIN BAKER COCONUT
FRANKLIN CONNECTIONS L.P.
FRED MEYER
FRED MEYER, INC.
FREEDOM TRAIL MIX
FRESH EXPRESS
FRESNO TRUCKWASH
FRIEDMAN'S FISH
FRIENDLY ICE CREAM CORPORATION
FRINGS AMERICA INC.
FROSTY ACRES BRANDS
FRUIT A FREEZE
FRY'S FOOD AND DRUG STORE
FURR'S SUPERMARKETS, INC.
G. SCACCIANOCE & CO.
G.M.V. CHOCOLATES
GALLO PROTEIN - PLANT #06-77
GALORE FOODS, INC.
GAMAY FOODS, INC.
GANDY'S DAIRIES INC.
GANI PRODUCTS, INC.
GARDEN BY THE COURT
GARDEN SPOT DISTRIBUTORS
GARELICK FARMS
GARY NULL ASSOC
GAT FOODS
GATEWAY TERMINAL SERVICES
GENERAL MILLS, INC. FOODSERVICE DIV
GENUARDI'S FAMILY MARKETS
GENUTH SUPPLY CORP.
GEORGE HAND DISTILLED PRODUCTS LTD.
GERMANTOWN INTERNATIONAL LTD.
GFA BRANDS INC.
GIANT EAGLE
GIANT FOOD, INC.
GIANT FOODS
GIANT OF MARYLAND
GIFTCO INC.
GILETTE FOODS INC.
GILSTER MARY LEE (CEREAL PLANT)
GILSTER MARY LEE (POPCORN PLANT)
GILSTER MARY LEE CORPORATION
GIRL SCOUTS OF THE U.S.A.
GIVAUDAN/INTERNATIONAL BIOFLAVORS, INC.
GIVERE CHOCOLATIER INC.
GLACIER CLEAR
GLACIER CLEAR ORANGE SPRINGS
GLADDER'S GOURMET COOKIES, INC.
GLOBAL EXPORT MARKETING. CO., LTD.
GLOBAL PROTEIN FOODS
GLOBAL TRADING, INC.
GLOBE NATURAL INTERNACIONAL, S.A.
GODO SHUSEI COMPANY, LTD.
GOLAN HEIGHTS WINERY LTD.
GOLD HARBOR COMMODITIES INC.
GOLDEN GLOW COOKIE CO., INC.
GOLDEN SELECT FOODS COMPANY
GOLDEN STATE BAKERY SUPPLY INC
GOLDEN TASTE INC.
GORDON FOOD SERVICES
GOSSNER FOODS INC - PLANT #49-61
GRACE BAKING
GRAND UNION CO
GRANDE CHEESE COMPANY
GRAPPOLINI G. SURL
GRAY & COMPANY
GREAT AMERICAN OPPORTUNITIES
GREAT ATLANTIC & PACIFIC COMPANY OF CANADA LTD.
GREAT EASTERN SUN COMPANY
GREEN'S
GRIFFITH LABORATORIES
GROUPE JEAN COUTU (PJC)
GUANSHENGYUAN KYOWA AMINO ACID CO. LTD.
GUILD ENTERPRISES INC./ALGAM AGENCIES LTD.
GUS SCLAFANI CORP.
GUSTO VA MARE
GUYLIAN NV CHOCOLATERIE
H.B. FULLER COMPANY
H.C.I. CHEMICALS (USA) INC.
H.E. BUTT GROCERY CO.
H.E. BUTT GROCERY COMPANY
H.L. BENNDORF CORP.
HACO, LTD.
HADDON HOUSE FOOD PRODUCTS, INC.
HADLEY DATE GARDENS
HAGGADAH PASSOVER BAKERY
HAIFA SMOKED FISH,INC.
HALL OF FAME CANDY & NUTS
HAMAMA MEIR TRADING LTD.
HANNAFORD BROS. CO.
HANNAFORD BROTHERS
HAPPY & HEALTHY PRODUCTS, INC.
HARCOS CHEMICALS INC.
HARRIS TEETER
HARRY'S FARMERS MARKET
HAUSER INC.
HAWK DAIRY
HAWK DAIRY (PLANT #34-010730)
HAWK FLOUR MILLS
HAWKINS, INC.
HAYASHIBARA INTERNATIONAL INC.
HEALTHY DELITES.COM CORP.
HEARTLAND HONEY LLC
HEBEI NEW DONGHUA AMINO ACID CO, LTD.
HELIANTHUS S.A.C.
HELLER'S SEASONING & INGREDIENTS
HENRY BROCH & COMPANY
HERCULES DOEL B.V.B.A. (AQUALON DIVISION)
HERR FOODS INC.
HERSHEY IMPORT CO., INC.
HESCO FOOD INDUSTRY CO., INC.
HESEGO INDUSTRY SDN,BHD,
HI-MAR SPECIALTIES, INC.
HIALEAH PRODUCTS CO. D/B/A OH NUTS
HIRSCH BROS. BAKERY
HKS MARKETING LIMITED
HOD HEFER LTD.
HOLLANDIA DAIRY
HOMER OIL COMPANY, INC.
HONG MAO BIOCHEMICALS CO., LTD.
HOOGWEGT INTERNATIONAL BV
HORSTMANN MIX & CREAM, INC.
HOSTBROOK SPA
HOTEL BAR
HRW PRODUCTIONS, INC.
HUB FOOD CORP.
HUBBARD PEANUT CO., INC.
HUBEI YITAI PHARMACEUTICAL CO., LTD.
HUBER CHEMICALS INDIA
HUDSON'S COFFEE
HUHTAMAKI RETAIL BUSINESS UNIT
HY-VEE, INC.
I. TSALOVITCH PROPERTIES & INVESTMENTS LTD.
IDEA SPA
IFF INDIA
IFF INTL. FLAVORS & FRAGRANCES, INC.
IFFCO (M) SDN. BHD.
IFS
IGA, INC.
IMAC INT'L MEDIA & CULTURES PL # 31-221
IMAGINATION IN ACTION, INC.
IMPERIAL CROWN MARKETING CORP. INDUSTRIAL DESHIDRATADORA, S.A. DE C.V.
INDUSTRIALIZADORA INTEGRAL DEL AGAVE,S.A
INDUSTRIAS DEL MAIZ S.A.
INDUSTRIAS J. MATAS
INDYBAKE PRODUCTS
INGLES
INGLES MARKETS, INC.
INGREDIA
INGREDIENTES KERRY DE MEXICO S.A. DE C.V
INNOVATIVE CEREAL PRODUCTS INC.
INOVATECH USA,INC
INTERCOM, S.A.
INTERNATIONAL FOOD SOLUTIONS
INTERNATIONAL FOODCRAFT CORP.
INTERNATIONAL MOLASSES CORPORATION
INTERNATIONAL SPECIALTY PRODUCTS
INTERPROVINCIAL COOPERATIVE LIMITED
INTERSEM S.A.
INTERSTATE BAKERIES CORP.
INVERTEC FOODS S.A.
INVERTEC NATURAL JUICE S.A.
ISLAND OASIS
ISRAEL BEER BREWERIES LTD.
ISRAEL BEIGEL BAKING COMPANY
ITALO SUISSE NV
J&D FINE FOODS
J. RUTIGLIANO & SONS, INC.
J.M. HUBER BELGIUM
J.M. HUBER CORPORATION
J.M. HUBER FINLAND OY
J.R. SHORT MILLING COMPANY
JADA SPECIALITIES, INC.
JAHNCKE FRUCHTSAFTE-KONZENTRATE GMBH & CO. KG
JAMCO/MULTIFOODS
JAN DEKKER INTERNATIONAL BV
JAYANT AGRO-ORGANICS LTD
JAYANT AGRO-ORGANICS LTD.
JAYANT OIL MILLS
JEEN INTERNATIONAL CORP.
JERUSALEM KOSHER RESTAURANT
JIANGSU DIYI PHARMACEUTICAL CO., LTD.
JINIL AU CHOCOLAT
JOEY'S FINE FOODS, INC.
JOHNSON MATTHEY CHEMICALS GMBH
JON-LIN FROZEN FOODS
JOSEPH ADAMS CORPORATION
JOSEPH RUTIGLIANO & SONS INC.
JOSEPH ZAKON WINERY
JP FOODSERVICE INC.
JP NORTH AMERICA INC.
JPL MARKETING INC.
K & W POPCORN, INC.
K-MART CORPORATION
K. KALUSTYAN ORIENT EXPERT TRADING CORP.
KARLSHAMNS BV
KASHIMA CHEMICAL CO., LTD.
KASTNER'S PASTRIES
KATHRYN BEICH
KEEBLER - SUNSHINE BISCUITS, INC.
KEEBLER COMPANY
KEEBLER COMPANY - PLANT #39-132
KEEFE SUPPLY CO
KELLERS CREAMERY LLC
KELLOGG'S/WORTHINGTON FOODS, INC
KEMACH FOOD PRODUCTS
KENNIE'S MARKET INC.
KERN LABORATORIES
KERRY INGREDIENTS (BELOIT)
KEY FOODS
KIC CHEMICALS, INC.
KIME'S CIDER MILL
KINERET
KING ARTHUR FLOUR INC.
KING KULLEN
KING KULLEN GROCERY
KINGS SUPERMARKETS
KLEIN'S NATURALS
KLENE'S
KOHJIN CO., LTD
KONGO CHEMICAL CO., LTD.
KONTOS FOODS, INC.
KOPPER'S CHOCOLATE COMPANY
KOSHER CHINESE EXPRESS
KRAFT CANADA, INC
KRAFT FOOD INGREDIENTS (KFI)
KRAFT FOODS
KRAFT FOODS (CHURNY)
KRAFT FOODS (POST)
KRAFT FOODS (USDA #06-25)
KRAFT FOODS (USDA #36-2010)
KRAFT FOODS COFFEE OPERATIONS GERMANY
KRAFT FOODS SCHWEIZ AG
KRAFT FOODS, INC.
KRAFT FOODS, INC. (ATLANTIC GELATIN)
KRAFT FOODSERVICE, INC.
KRAFT NORTH AMERICA EAST HANOVER TECH CENTER
KRAUS & COMPANY, INC./B.C. FLAVORS, INC.
KRISPY KERNEL, INC.
KROGER
KROGER ATLANTA
KYOWA HAKKO U.S.A., INC.
KYUSHU KAKO CO.,LTD
LA GALVANINA S.P.A.
LA PREFERIDA INC.
LAITERIE DE SAINT MALO SA
LALLEMAND INC
LAMBENT TECHNOLOGIES
LAMONTAGNE CHOCOLATE INC.
LANCO CORPORATION - PARAMOUNT CHOCOLATES
LAND O SUN DAIRIES LLC
LAND O'LAKES, INC.
LANGER TRANSPORT CORPORATION
LAS BRAND INC.
LAS S.R.L.
LAWRENCE FOODS
LE MARAIS (GK GRILL, LLC.)
LEACH FARMS, INC.
LEHIGH VALLEY DAIRIES
LEIBER GMBH
LES ALIMENTS CSP FOODS
LES VINS MAYER HALPERN
LESAFFRE YEAST CORP
LESAFFRE YEAST CORP.
LIGHTLIFE FOODS, INC.
LIN'S KOSHER CHINESE KITCHEN (MAIL ADD)
LINDLEY MILLS, INC.
LINETTE QUALITY CHOCOLATES
LIPIDCHEM
LIPO CHEMICALS, INC.
LIPTON
LOBLAW BRANDS, LTD.
LODERS CROKLAAN B.V.
LONG'S DRUGS
LONGVIEW TRADING,INC
LOUIS TRAUTH DAIRY INC.
LUBAN INTERNATIONAL
LUBRIZOL
LUXOR HOTEL CASINO
LYNN DAIRY INC. (LYNN PROTEIN) #55-1522
LYONS-MAGNUS
M & R DISTRIBUTION
M. SLAVIN & SONS
MAISON LAPIERRE INC.
MAKKOS OF BROOKLYN LTD.
MALEE SAMPRAN FACTORY PUBLIC CO., LTD.
MALT DIASTASE CORPORATION
MALT PROD. CORP./INTERN. MOLASSES
MALT PRODUCTS CORP.
MANDARIN SOY SAUCE
MANE - CALIFORNIA BRANDS, INC.
MANHATTAN CHOCOLATES INC.
MARKET BASKET BRAND (DEMOULAS)
MARKETING MANAGEMENT
MARKON COOPERATIVE
MARRIOTT INTERNATIONAL, INC.
MARSH SUPERMARKETS
MARUHA CORPORATION
MARUZEN PHARMACEUTICALS CO., LTD.
MASIHANA INC.
MASILY S.A.
MATOL BOTANICAL INTERNATIONAL, INC.
MAURI BRASIL IND. COM. E. IMPORT LTDA.
MAXIM
MAZOR'S FRENCH DOUGH COMPANY
MCCAFFREY'S
MCCORMICK DISTILLING CO., INC.
MCDONALD'S CORPORATION
MCKEE FOODS CORPORATION
MEADOW GOLD
MEADOW GOLD DAIRIES
MEADOW GOLD DAIRIES, INC. PLANT #08-04
MEIJER, INC.
MEIJI SEIKA KAISHA, LTD.
MELROSE DAIRY PROTEINS LLC-PLANT #27-630
MESADA INTERNATIONAL TRADING
METRO & RICHELIEU INC.
METRO RICHELIEU
MEZONOS MAVEN BAKERY INC.
MICHIGAN FARM CHEESE DAIRY
MICRO POP USA
MICROWAVE ROASTERS, INC.
MID-ATLANTIC VEGETABLE & SHORTENING CO.
MIDDLE EAST DELIGHTS-ARARAT BAKERY
MIDDLEFIELD MIX, INC. #39-410
MILLE LACS GOURMET FOODS (R)
MILLER & CO.
MILLER BREWING COMPANY
MINOT INTERNATIONAL
MIRSA INC.
MISITANO & STRACUZZI S.P.A.
MISTER SNACKS (DIV. OF SUNBIRD SNACKS)
MITOKU CO. LTD.
MITSUI & CO. (U.S.A.), INC.
MITSUI & CO., USA INC.
MLO PRODUCTS, CO.
MODERN PRODUCTS, INC.
MOLDA AG
MONTENA TARANTO FOODS (PLANT#34-010413)
MORNING GLORY DAIRY
MORNINGSTAR FOODS
MT. ARARAT BAKERY
MUIRHEAD
MULLINS WHEY INC.
MUNCHICK'S FISH COMPANY, INC.
MY BROTHER BOBBY'S SALSA, LLC
MY GRANDMAS COFFEE CAKES
MY MOST FAVORITE DESSERT COMPANY
MYC INGREDIENTS, LTD.
N.V. DE ZUIKER COMPAGNIE
NABISCO
NANA SYLVIA'S FOODS
NASH FINCH CO.
NATIONAL BRAND COFFEE AND PAPER DISTRIBUTING CORP.
NATIONAL CHEESE CO.
NATIONAL VINEGAR CO.
NATURAL IMPORT COMPANY, INC.
NATURAL OLEOCHEMICALS SDN BHD
NATURAL ORGANICS
NATURE SOY INC.
NATUREX
NAYLOR CANDIES, INC.
NBTY, INC.
ND LABS INC.
NESTLE FOOD COMPANY
NESTLE SINGAPORE PTE LTD
NETWORK SERVICES COMPANY
NEW FOODS INDUSTRY
NEW MERIDIAN FOODS
NEW YUNG WAH
NEWLY WEDS FOODS, INC.
NEWMAN'S OWN, INC.
NGO CHEW HONG OILS & FATS(M) SDN.
NIKKI'S COOKIES INC.
NIPPON ZEON CO. LTD (MIZUSHIMA PLANT)
NOGA DAIRY INC.
NORAC INC
NORTH AMERICAN ENTERPRISE
NORTH AMERICAN TEA AND COFFEE
NORTH COAST SEAFOODS
NORTHAMPTON PEANUT COMPANY
NORTHWEST PEA & BEAN COMPANY
NUGGET DISTRIBUTORS
NUTRIENTS INCORPORATED
NY PASTA AUTHORITY
NZMP MARLBOROUGH
OAKHURST DAIRY
OASIS FOOD COMPANY
OBIPEKTIN AG
OCEANSIDE KNISH FACTORY - PAPA'S KITCHEN
OGEM-OFFICE GENERAL DES EAUX MINERALES
OH! NUTS
OLD COLONY BAKING CO.
OMYA PERALTA GMBH
ORANGE JUICE/FOOD TANK TRUCK WASH INC.
ORDU SOYA SANAYI A.S.
ORGANIC BY NATURE, INC.
ORGANIC TECHNOLOGIES
ORGANIC VALLEY/CROPP COOPERATIVE
ORLEANS PACKAGING COMPANY
OTSUKA CHEMICAL CO., LTD.
OVERSEAL COLOR INC.
P.E. KRAMME, INC.
P.L.THOMAS & CO., INC.
P.R.R.C. (PRICE RITE)
P.T. CISADANE RAYA CHEMICALS
P.T. PULAU SAMBU GUNTUNG
P.T. RIAU SAKTI UNITED PLANTATIONS
P.T. SAYAP MAS UTAMA
P.T. WINGS SURYA
PAC-MOORE PRODUCTS, INC.
PACIDA INTERNATIONAL (USA) INC.
PACIFIC ROYAL BASIC FOODS
PACTIV CORPORATION
PAK TECHNOLOGIES CUSTOM FOODS GROUP
PALACE STATION HOTEL/CASINO
PALM-OLEO SDN. BHD.
PALMAMIDE SDN BHD
PALMAZONE INC.
PAN AMERICAN GRAIN
PAN CENTURY EDIBLE OILS
PAN-CENTURY OLEOCHEMICALS SDN. BHD.
PANDA FOOD PRODUCTS, INC.
PANHANDLE MILLING COMPANY
PANINKRET CHEM. PHARM. VERTRIEBSGES MBH
PAPE FOODS
PARMALAT FOOD INC.
PASKESZ CANDY COMPANY
PATHMARK STORES INC.
PEARL VALLEY CHEESE
PEGASUS INC.
PENNSYLVANIA DUTCH CANDIES
PENWEST PHARMACEUTICAL
PERFORMANCE FOOD GROUP
PERRIER GROUP
PETER CREMER (S) GMBH
PETER PAUL PHILIPPINE CORPORATION
PHILDESCO, INC.
PHYTO SOURCE
PINATI RESTAURANT
PIONEER FLOUR MILLS
PIZZA INN (NORCO)
PIZZA NOSH
PLANET KOSHER
PLANTERS COTTON OIL MILL, INC.
PLANTERS LIFE SAVERS COMPANY
PLB SPORTS
PLOCHMAN, INC.
PLUMBRIDGE
POCAHONTAS FOODS USA
POKONOBE INDUSTRIES INC.
POLAND'S BEST INC.
POLAR FOODS, INC.
POLAROME INTERNATIONAL, INC.
POORE BROTHERS INC.
POPOWICH MILLING
POWER SNACKS
PRAIRIE CITY BAKERY
PREMIER FOODSERVICE DISTRIBUTORS, INC.
PREMIER MALT PRODUCTS CORP.
PREMIUM INGREDIENTS LTD.
PREMIUM VEGETABLE OILS BHD.
PRESCO FOOD SERVICES
PRESIDENT'S CHOICE INTERNATIONAL
PRESTIGE SALES INC.
PRICE CHOPPER
PRICECOSTCO (COSTCO)
PRO TRANSPORT, INC.
PROCESADORA CONTINENTAL DE ALIMENTOS S.A
PRODUCERS DAIRY FOODS INC.
PRODUCTOS METALEST S.L.
PROGRESSIVE DONUTS/DUNK-N-SIP, INC.
PROMIND AGRO-INDUSTRIAL, S.A.
PROMISED LAND DAIRY
PROTEIN UND OELWERK NEUSS GMBH & CO. KG
PROTIENT INC.
PROTIENT, INC.
PT. JAKA SAKTIBUANA INTERNATIONAL
PT. KAO INDONESIA CHEMICALS
PT. OLEOCHEM & SOAP INDUSTRI
PT. SUMI ASIH
PT. WIHADIL CHEMICAL INDUSTRY
PUBLIX SUPER MARKETS, INC.
PUGLISI EGG FARM
PULASKI PRODUCTS CO., INC.
PYA MONARCH, INC.
QINGDAO JIAONAN BRIGHT MOON SEAWEED INDUSTRIES CO. LTD
QSP, INC.
QUAKER SUGAR CO., INC.
QUALITY BOTANICAL INGREDIENTS, INC.
QUALITY INGREDIENTS CORPORATION
QUANTUM HERBAL PRODUCTS, LTD.
QUEST INTERNATIONAL
QUEST INTERNATIONAL (SCOTLAND)
QUEST INTERNATIONAL FLAVORS & FOOD ING.
QUICK DRY FOODS USA INC.
QUICK'S CANDY
QUINN'S SPECIALTY PRODUCTS
R D ENTERPRISES
R. TORRE & COMPANY
R.M. PALMER COMPANY
RAINBOW FARMS
RAISIO GROUP PLC, RAISIO BENECOL LTD.
RAISIO STAEST US INC.
RALPHS GROCERY CO.
RAMAPO RIDGE
RAMSEY SIAS, INC.
RED ARROW PRODUCTS COMPANY LLC.
RED STAR YEAST & PRODUCTS
REGAL EXTRACT CO. INC. MILLFLOW SPICE CORP.
RENAISSANCE FOODS LLC.
RESTAURANT DEPOT
RHODIA FOOD
RHODIA FOOD INDAL
RHODIA INC.
RHODIA MEYPRO B.V.
RICH FOOD
RICHFOOD, INC.
RIKEN VITAMIN CO., LTD.
RIO MAR COUNTRY CLUB
ROBINSON DAIRY
ROCKVIEW FARMS
ROHM AND HAAS COMPANY
ROHTSTEIN CORP. SUGAR DIVISION
RON BEN-ISRAEL CAKES, INC.
ROSKAM BAKING CO.
ROSS PRODUCTS DIV. ABBOTT LABORATORIES LTD.
ROSS PRODUCTS DIVISION
ROSS SWISS DAIRIES
ROUNDY'S, INC.
ROYAL BODYCARE, INC.
ROYAL CANDY, INC.
ROYAL FOOD PRODUCTS
ROYAL PALM INC.
RPF, INC. (ROYAL PALATE FOODS)
RUPARI FOOD SERVICE
RV INDUSTRIES, INC.
RYAN FOODS COMPANY
RYKOFF SEXTON INC.
RYT-WAY INDUSTRIES, INC.
S & S SOAP CO., INC.
S.C. COMSOFT IMPEX S.R.L.
S.I.PR.I.O.
S.P.R.M. INVESTMENT LTD.
S.T. JERRELL
SAFEWAY INC.
SAM WARD COMPANY, INC.
SAMBA HANDELMAAATSCHAPPI
SAN JIRUSHI
SAN REMO FOOD IMPORTED LTD.
SAN-J INTERNATIONAL, INC.
SANDLER'S GIFT BASKETS
SANTA CRISTINA
SANTA FE INGREDIENTS
SANTEE DAIRIES, INC.
SAPUTO CHEESE
SARA LEE BAKERY GROUP
SARA LEE COFFEE & TEA
SARANT INTERNATIONAL COMMODITIES
SARATOGA FLOUR
SATIN FINE FOODS, INC.
SAVORY FOODS, INC.
SCHILL+SEILACHER "STRUKTOL"
SCHNUCK MARKETS, INC.
SCHWEIZ. MILCH-GESELLSCHAFT AG
SCOTT'S, INC.
SEA BREEZE
SEAPOINT FARMS
SEMINOLE FOODS, INC.
SENSIENT FLAVORS
SENSIENT FLAVORS MEXICO, S.A.DE C.V.
SENSUS C.V.
SETTON INTERNATIONAL FOODS, INC.
SETTON PISTACHIO OF TERRA BELLA, INC.
SETTON'S FOODS
SHADY MAPLE FARM LTD.
SHAMIR FOODS INC.
SHAMROCK FOODS CO.
SHANDEX GROUP
SHANDONG DEOSEN CORP., LTD.
SHANGHAI FOURTH PHARMACEUTICAL LTD XU HANG PHARMACEUTICAL FACTORY
SHARP MENTHOL INDIA LIMITED
SHAW'S SUPERMARKETS, INC.
SHAWS SUPERMARKETS
SHEPPARD GRAIN
SHERWOOD BRANDS LLC
SHOPPERS DRUG MART INC.
SHURFINE INTERNATIONAL, INC.
SIDCO FOOD DIST. CO.
SIDCO HEALTH
SIEGEL EGG
SIGNATURE FUNDRAISING INC.
SILVA INTERNATIONAL, INC.
SILVER CATERERS (SILVER HUNTINGTON ENTERPRISES LLC)
SILVER SPRING GARDENS, INC.
SKIDMORE SALES & DISTRIBUTING FOOD DEFOAMERS
SKINNER'S SALTED NUTS, INC.
SMITH BROTHERS FARMS
SMITH'S FOOD & DRUG CENTERS, INC.
SMITTY'S INC.
SNAPPLE BEVERAGE GROUP
SNAPPY POPCORN CO., IND.
SNYDERS OF HANOVER
SOBAYA
SOBEY'S INC.
SOBEYS - OSHAWA GROUP
SOBEYS RETAIL BRAND
SOBEYS, INC.
SOCIETE FLANDRES PICARDIE LAIT
SODA AROMATIC CO., LTD.
SOGO PHARMACEUTICAL CO., LTD.
SOLA BAKERY INC.
SOLLER LLC
SOMMER MAID
SORIANA S.A. DE. C.V.
SOUTHERN ACIDS (M) BERHAD
SOUTHERN INDUSTRIAL SALES,INC.
SOVEX FOODS, A DIVISION OF MCKEE FOODS CORP.
SOY POWER, INC.
SPARROW ENTERPRISES, LTD.
SPARTAN CHEMICAL COMPANY INC.
SPARTAN STORES, INC.
SPECIALTY INDUSTRIAL PRODUCTS, INC.
SPECTRUM COMMODITIES
SPI POLYOLS, INC.
STABILCHEM (M) SDN. BHD.
STABILIMENTO FARMACEUTICO CAV.G.TESTA
STAFF SUPERMARKETS, INC.
STANDARD CANDY COMPANY
STAR KAY WHITE INC.
STAR MARKET
STAR MARKET COMPANY
START FRESH FOODS
STATER BROS. MARKETS
STATION CASINO
STEINHAUSER POLSKA
STENTORIAN INDUSTRIES CO., LTD.
STEPAN COMPANY
STOLT NIELSEN B.V.
STONE MOUNTAIN SNACKS
STOP & SHOP
STOP & SHOP SUPERMARKET CO.
STOW MILLS
STRATHROY FOODS LIMITED
STRETCH ISLAND FRUIT INC.
STUCKEY'S CORPORATION
SUBCO FOODS INC.
SUN ACE KAKOH (MALAYSIA) SDN BHD
SUN ACE KAKOH (PTE.) LTD.
SUNCHEMICAL CO., LTD.
SUNFRESH
SUNFRESH, INC.
SUNRISE CONFECTIONS
SUNRISE INTERNATIONAL CO.
SUNSET STATION
SUNSHINE FRESH INC.
SUPER C
SUPER STORE INDUSTRIES
SUPER VALUE, INC.
SUPERBRAND DAIRY PRODUCTS INC.
SUPERBRAND DAIRY PRODUCTS, INC.
SUPERSTAR COCONUT PRODUCTS CO., INC.
SUZANNE'S SPECIALTIES
SWAN GARDENS
SWEET EXPRESSION
SWISS CHALET FINE FOODS, INC.
SWISS DAIRY - SUIZA
SWISS GOURMET
SWISS VALLEY FARMS COMPANY
SYCAMORE CREEK CO.
SYLVIA WEINSTOCK CAKES
SYSCO CORPORATION
T & L CREATIVE SALADS INC.
T. HASEGAWA CO., LTD. (JAPAN)
T. HASEGAWA U.S.A., INC.
TAIYO INTERNATIONAL INC.
TAKASAGO FOOD PRODUCTS (FLAVORS)
TANABE SEIYAKU CO., LTD (JAPAN)
TANTOS FOODS INTERNATIONAL
TARGET FLAVORS, INC.
TASTY BAKING COMPANY
TATA TEA, INC.
TAYLOR FARMS
TEE LEE POPCORN, INC.
TEMPLE ISRAEL BROTHERHOOD
TERRAPEZ S.A.
TEXAS HOTEL
THE AMERICAN SUGAR REFINING COMPANY
THE DRESCHER CORPORATION
THE ELI'S CHEESECAKE COMPANY
THE FOOD SOURCE, INC.
THE GOLUB CORPORATION
THE GRAND UNION CO.
THE GREAT A&P TEA COMPANY
THE GREAT ATLANTIC AND PACIFIC CO.
THE HEALTHY GOURMET
THE KROGER COMPANY
THE MASTERSON CO.
THE MONTEREY CANNING CO.
THE OSHAWA GROUP LTD./LE GROUPE OSHAWA LTEE
THE STOP & SHOP SUPERMARKET COMPANY
THE WARRELL CORPORATION
THE WESTIN RIOMAR BEACH
THE WISCONSIN CHEESEMAN, INC.
THIRS-TEA CORPORATION
THREE VEE CORPORATION
TIANJIN FREEWORLD INDUSTRY COMPANY LMT
TICOFRUT, S. A.
TINUK, INC.
TIP TOP CANNING
TOM'S FOODS, INC.
TOPCO ASSOCIATES, INC.
TOPCO-RANDALLS FOOD MARKETS, INC.
TOPS MARKETS, INC
TORTILLERIA LA MEXICANA, INC.
TOUFAYAN BAKERY INC.
TOUFAYAN'S BAKERY
TOUL SOCIEDADE PORTUGUESA DE DESIDRATACA
TOYO GOSEI CO., LTD.
TRADE-MARK COFFEE CORPORATION
TRADER JOE
TRADER JOE'S
TRADER JOE'S EAST,INC.
TRANSFORMACIONES AGRICOLAS DE BADAJOZ SA
TREE OF LIFE, INC.
TREFIN NV
TRICO TECHNOLOGIES, INC.
TRINIDAD BENHAM CORP.
TRIPLE-C-INC
TRITON SUPPLY CORP.
TROPHY NUT CO.
TROPICAL NUT & FRUIT INC.
TROPICANA PRODUCTS, INC.
TROPICS FROZEN COCKTAILS
TUSCAN
TWIN COUNTY GROCERS, INC.
TWO TRIBES, LLC
U.S. CHOCOLATE CORP.
U.S. FLAVORS & FRAGRANCES, INC
U.S. FOODSERVICE
U.S. MILLS, INC.
UBE INDUSTRIES, LTD.
ULTRA TRADING INTERNATIONAL LTD.
UNICO FOODS INC.
UNICO, INC.
UNILEVER
UNIPRO FOODSERVICE
UNIPRO FOODSERVICE, INC.
UNIPRO FOODSERVICE-NIFDA
UNIQEMA
UNIQEMA, DIVISION OF UNICHEMA CHEMIE GMBH
UNIQUELY TOGETHER, INC.
UNITED WHOLESALE GROCERY CO.
UNIVERSAL APEX INC.
UPCOUNTRY, INC.
UPSCALE FOODS INC.
US FOODSERVICE, RYKOFF, AND SEXTON
UTC
V.B.S. PURVEYORS OF FINE FOODS
VALENCIA FOODS, INC.
VALUE AMERICA
VAN HOUTON
VAN HOUTTE INC.
VARDA CHOCOLATIER
VELDA FARMS, LLC
VENTURA FOODS, LLC
VIC'S GOURMET POPCORN
VINTAGE SOUTH INC.
VIRGINIA DARE EXTRACT CO., INC.
VITABLEND BV
VITAL & ZOON N.V.
VITAMINS, INC.
VITAMOR KFT.
VITARROZ
VITASOY (U.S.A.) INC.
VITASOY USA, INC.
VOGEL POPCORN
VONS
VVF LIMITED
W. SCHUMACHER & CO. GMBH
W.A. CLEARY PRODUCTS, INC.
WAKEFERN FOOD CORPORATION
WAKEFERN/SHOPRITE
WAKUNAGA OF AMERICA CO., LTD.
WAL-COR CORSANINI DI CARLO SANTINI & C.
WAL-MART STORES INC.
WALGREENS CO.
WALNETTOS, INCORPORATED, DIST.
WALTER RAU NEUSSER 01 UND FETT AG
WANJASHAN MANDARIN SAUCE, INC.
WARDS ICE CREAM CO. INC.
WARRANWOOD WINERY
WASABROD
WASABROD AB
WATSON SYSCO
WATSONVILLE FOODS PRODUCT COMPANY
WATTA MUNCH
WEBSTER INDUSTRIES, INC.
WEGMAN'S INC.
WEIS MARKETS, INC.
WEISS KOSHER BAKERY
WEMMERS TANKTRANSPORT BV
WENDY'S INTERNATIONAL, INC.
WEST LYNN CREAMERY
WESTBY CO-OP CREAMERY
WESTERN COMMERCE CORPORATION
WESTERN FAMILY FOODS, INC.
WHITE ROSE FOODS
WHITE STOKES
WHITE STOKES CO.,
WHITEHALL COMMODITY CORP.
WHITTAKER, CLARK & DANIELS, INC.
WHOLE FOODS
WHOLE FOODS MARKET
WHOLE HERB COMPANY
WILCOX FARMS LLC
WILD OATS MARKETS, INC
WILD WEST PRODUCTS
WILDWOOD NATURAL FOODS, INC.
WILLMARK SALES CO.
WILTON INDUSTRIES
WINN DIXIE
WINN DIXIE - PLANT #12-500
WOLF & LAMB DELICATESSEN
WOODSTOCK FARMS
WORLD FINER FOODS, INC.
WORLD OF CHANTILLY
WORLD SPICE INC.
WRITT SALES & SUPPLY D.B.A. NUTRITIONAL FOCUS
WYTHE-WILL DIST. CO.
YANCHENG HENDING NATIVE PRODUCTS CO. LTD
YOHAY BAKING COMPANY
YONEYAMA YAKUHIN KOGYO CO., LTD.
YOST FOODS, INC.
ZALOOM MARKETING CORP.
ZANDER'S CREAMERY, INC.
ZANDER'S CREAMERY, INC. #55-309
ZELLERS INC.
ZEON CHEMICALS YONEZAWA COMPANY, LTD.
ZHEJIANG HAITONG FOOD GROUP CO., LTD.
ZHEJIANG NHU COMPANY, LTD.
ZHEJIANG SILVER RIVER FOODS CO., LTD.
ZION NATURAL GOURMET FOOD
ZOGLO'S
ZOMICK'S BAKERY
.

[John Falstaff]

Post by USNSM
They pass on the cost to the consumer. This hidden tax cost Americans 100's
of millions each year. Look in your refrigerator or cabinets and see how
many items in there have the "k" or the "u" symbol. They have to pay Jewish
rabbis to get those kosher symbols put on their food. Here is a small list
of companies who pay the tax
15TH AVENUE INC.
A BAGUETTE BAR
A SOUTHERN SEASON
A. FODERA & SONS INC.
AB NORDBAKELS
ABACO INC.
ACIDCHEM INTERNATIONAL SDN. BHD.
ADOHR FARMS (DIV. OF SUIZA) PLANT #06-70
AGRAZ S.A.
AGRI-MARK - PLANT #50-40
AGROINDUSTRIAS CEPIA S.A.
AGUSA, INC.
AHOLD USA
AHOLD USA, INC.
AIR STREAM FOODS
AISAN CHEMICAL CO., LTD.
AIYA AMERICA INC.
AJINOMOTO CO., INC.
AJINOMOTO U.S.A., INC.
AKZO-NOBEL CHEMICALS, INC.
AL GELATO, OGGI, INC.
ALBERTSON'S INC.
ALCAN FOIL PRODUCTS
ALDI, INC.
ALEXIA FOODS LLC
ALFREBRO, INC.
ALIMENTOS KAMUK INT. C.R. S.A.
ALL KITCHENS OF AMERICA
ALLAN CHEMICAL CORP
ALLIANT FOODSERVICE
ALLIED INTERNATIONAL CORP.
ALTHAEA N.V.
ALTO DAIRY COOPERATIVE, PLANT #55-0863
ALTO DAIRY COOPERATIVE, PLANT #55-112
AMAZON CAFE (S.I.A.E.A.1. INC.)
AMERICAN ALMOND PRODUCTS CO.
AMERICAN BAKELS, INC.
AMERICAN CLASSIC SPECIALTIES CORP.
AMERICAN GROWERS FOODS
AMERICAN INTERNATIONAL CHEMICAL
AMERICAN KEY FOOD PRODUCTS
AMERICAN PROCUREMENT & LOGISTICS
AMERICAN ROLAND FOOD CORP.
AMERICAN SOY PRODUCTS, INC.
AMERICAN STORES COMPANY
AMERICAN SUGAR REFINING INC.
AMERICAN VALUE BRANDS
AMERICAN YEAST SALES
AMERIPAC CHEMICAL CORPORATION
AMERIPAC YONG CHANG CHEMICAL CO. LTD.
AMT LABS, INC.
ANDERSON DAIRY
ANDERSON INTERNATIONAL FOODS
APAC CHEMICAL CORPORATION
APK INC.
APPLETON PRODUCE CO.
ARAMARK
ARAYASSI, INC.
ARC-MEN FOOD INDUSTRIES CORPORATION
ARISTA INDUSTRIES, INC.
ARROWHEAD MILLS INC.
ARWAY CONFECTIONS, INC.
ASAF INTERNATIONAL, INC. (AROMA KOSHER RESTAU)
ASAHI DENKA CO., LTD.
ASAHI FOOD & HEALTHCARE CO., LTD.
ASAP FOOD PRODUCTS
ASBO DESHIDRATADOS LTDA.
ASHLAND CHEMICAL, INC.
ASHLAND DISTRIBUTION COMPANY
ASHLAND DISTRIBUTION COMPANY A DIV OF ASHLAND INC.
ASSOCIATED BRANDS INC.
ASSOCIATED BRANDS, INC. (ONTARIO FOODS)
ASSOCIATED FOOD STORES
ASSOCIATED WHOLESALE GROCERS, INC.
ASTOR PRODUCTS, INC.
ATHENS PASTRIES & FROZEN FOODS
ATKINSON PECAN CANDIES
ATLANTIC QUALITY SPICE & SEASONINGS
ATLAS PRESERVES CO., INC.
AUSTIN SPECIAL FOODS COMPANY (ASFC)
AVATAR CORPORATION
AZAR NUT COMPANY
B&B INTERNATIONAL CONNECTIONS, INC.
B&G S.R.L.
B.J.'S WHOLESALE CLUB
BADIA SPICES, INC.
BAGEL TIME RESTAURANT
BAGELTIME
BAKE LINE PRODUCTS, INC.
BAKEMARK - RAMCO DIST.
BAKEMARK-BUFFALO
BAKER'S CHOICE CONFECTIONARY
BAKERY DISTRIBUTERS OF AMERICA
BALDWIN RICHARDSON FOODS CO.
BALFORD FARMS
BALTIMORE INGREDIENTS INTERNATIONAL
BALTIMORE INGREDIENTS INTERNATIONAL (R)
BARKAN WINE CELLARS LTD.
BARLEANS ORGANIC OIL
BARONA CASINO
BARRY CALLEBAUT BELGIUM NV
BARRY CALLEBAUT CANADA INC.
BARRY CALLEBAUT USA INC.
BARUCH RESTAURANT
BASF CORPORATION
BASF CORPORATION (FREEPORT, TX)
BASF CORPORATION (GEISMAR, LA)
BASIC CHEMICAL SOLUTIONS
BASIC CHEMICAL SOLUTIONS (PVS)
BASIC FOOD FLAVORS
BECKER'S MILK & ICE CREAM
BEE NATURAL HONEY CO., INC.
BEHN MEYER INTERNATIONAL TRADING SDN BHD
BEIJING TIANLIHAI CHEMICAL CO., LTD.
BELGOMILK - LANGEMARK BELGIUM
BELL BAGEL
BEN E. KEITH FOODS
BENZ'S FOOD PROD., INC.
BERG & SCHMIDT
BERG + SCHMIDT
BEST BRANDS CO. LTD. (MEILLEURES MARQUES)
BI-LO
BIG 8 ADVERTISING L.C.
BIG BOY FOOD GROUP LLC
BIG Y FOODS, INC.
BIO EXTRACT GMBH
BIOCON DEL PERU S.A.
BISCUITS LECLERC LTD.
BISSALEH CAFE
BISTRO GRILL
BLOCKBUSTER ENTERTAINMENT, INC.
BLOMMER CHOCOLATE COMPANY
BLUE & WHITE FOOD CORP.
BLUE DIAMOND GROWERS
BLUE RIDGE FARMS, INC.
BLUE SQUARE LTD.
BLUE SUN LLC TRADER JOES
BLUEDOG ASSOCIATES, INC.
BMF INC.
BON SUISSE INC.
BOOKBINDER'S FOOD DIVISION
BORDEN
BOTANICALS INTERNATIONAL-ZETAPHARMS
BOTANICALS INTL EXTRACTS-A HAUSER CO.
BOULDER POTATO CO.
BOULDER STATION
BOUWHUIS EIPRODUKTEN B.V.
BRAND AROMATICS
BRANDS & BRANDS, LLC
BREWSTER DAIRY (STOCKTON CHEESE) #17-565
BREWSTER DAIRY, INC.
BREWSTER DAIRY, INC., PLANT # 39-101
BRISKA INC.
BRITE WAY FOODS
BROADWAY CAFE PIZZA & HEALTH BAR
BROOK FARMS - NEW HAMPSHIRE LABEL
BROOKSIDE PRODUCTS LTD.
BRUNO'S
C & D DETERGENTS
CAFE CLASSICO
CAHOKIA FLOUR COMPANY
CAHOKIA-BAKEMARK
CAL-WESTERN TRANSPORT, INC.
CALGON CORPORATION
CALIFORNIA PRETZEL CO., INC.
CALIFORNIA PRUNE PACKING CO.
CAMPOS BROS. FARMS
CANANDAIGUA WEST INC.
CAPCO ENTERPRISES INC.
CAPITAL ENTERPRISE
CAPPUCCINO AMERICANA CORP.
CARGILL INC.
CARGILL PALM PRODUCTS SDN BHD
CARGILL SPECIALTY OILS & FATS SDN BHD
CARL BRANDT GMBH & CO.
CARLSBERG BREWERIES A/S
CARVEL ICE CREAM
CATANIA-SPAGNA CORPORATION
CATERING BY SOLA
CELLA'S CONFECTIONS, INC.
CENTO FINE FOODS
CENTRAL GROCERS COOPERATIVE, INC.
CENTURY FOODS INTERNATIONAL
CENTURY FOODS POWDER (55-349)
CEREAL PROCESSING, INC.
CEREOL NOVENYOLAJIPARI RT. MAGYARORZAG
CERTIFIED GROCERS MIDWEST INC.
CERTIFIED GROCERS OF CALIFORNIA, LTD.
CESALPINIA FOOD SPA
CHADLER U.S.A, INC.
CHAI CUISINE
CHALLENGE DAIRY PRODUCTS, INC.
CHEMCENTRAL
CHEMCENTRAL SOUTHWEST, L.P.
CHEMICAL DISTRIBUTORS INC.
CHEMSON GMBH
CHERYL & CO.
CHEVRON/TEXACO GLOBAL LUBRICANTS
CHICAGO SWEETENERS INC.
CHINA VITAMINS, LLC
CHOICE PRODUCTS USA, LLC.
CHR. HANSEN A/S
CHR. HANSEN, INC.
CHRISTOPHER RANCH II, L.L.C.
CIA INDUSTRIAL DEL LUKUS, S.A.
CINDERELLA SWEETS
CINE CITTA CAFFE
CIRCUS CIRCUS HOTEL CASINO
CITROSUCO NORTH AMERICA, INC.
CITURGIA BIOCHEMICALS LIMITED
CLARK PRODUCTS INC.
CLARK RETAIL ENTERPRISES(WHITE HEN)
CLASSIC EGG PRODUCTS, INC.
CLASSIC FLAVORS & FRAGRANCES
CLEANSE-TEC
CLEARSPRING LIMITED
CLEMENT PAPPAS & CO., INC.
CLOVERHILL PASTRY VEND CORPORATION
CMEC XINJIANG FOODSTUFF CO., LTD.
CODE-EMCO FOODSERVICE
COFFEE MASTERS, INC.
COGNIS CORPORATION
COGNIS DEUTSCHLAND GMBH & CO. KG
COGNIS FRANCE
COGNIS FRANCE - BOUSSENS
COGNIS NUTRITION TECHNOLOGY
COIFIOCCHI RESTAURANT
COLABOT CANADA (1973) LTEE
COLAVITA U.S.A.
COLD ALEX FOR FOOD PROCESSING
COLOMBINA, S.A.
COLORADO BELLE
COMMUNITY COFFEE COMPANY, LLC
COMPANIA LICORERA DE NICARAGUA S.A.
COMPASS FOODS, INC.
COMSOURCE
COMSOURCE INDEPENDENT FOODSERVICE COMPANIES, INC.
CON AGRA FOODS LTD.
CONAGRA DIVERSIFIED FOOD PRODUCTS COMPANY
CONAGRA FOODS RETAIL PRODUCTS CO. GROCERY FOODS GROUP
CONAGRA FOODS SNACK FOODS GROUP POPCORN DIVISION
CONAGRA GROCERY PRODUCTS LIMITED
CONCORD FOODS, INC.
CONSERVAS VEGETALES DE EXTREMADURA, S.A.
CONSORZIO BIOITALIA ALIMENTARE
CONSUMER BRANDED PROFESSIONAL PRODUCTS DIV, JOHNSONDIVERSEY INC.
COOK IN A CROCK
COOK NATURAL PRODUCTS
COOKIE KINGDOM
COOKIE KINGDOM, INC.
CORRADO SPECIALTY GOODS, INC.
COSMO'S FOOD PRODUCTS
COUNTRY COFFEE, INC.
COW TREE DISTRIBUTORS INC.
CP KELCO APS
CP KELCO GERMANY GMBH
CP KELCO PHILIPPINES, INC.
CRACKER BARREL OLD COUNTRY STORES
CRISTALIA ACQUISITION CORP.
CRODA SINGAPORE PTE. LTD.
CROSSWIND FOODS, INC.
CWG PRODUCTS
CYANOTECH CORPORATION
CYTEC INDUSTRIES INC.
CYTEC INDUSTRIES UK LTD.
DACOSTA & CO
DAGAN PIZZA
DAICEL CHEMICAL INDUSTIRES, ARAI
DAICEL CHEMICAL INDUSTRIES, LTD.
DAIRFAIR FARMS
DAIRY FRESH FOODS INC.
DAIRY MARKETING ALLIANCE, LLC
DALIAN F.T.Z. WENDA INTERNATIONAL TRADE
DAN-D FOODS
DANISCO MALAYSIA SDN BHD
DANNY'S RESTAURANT
DARNA RESTAURANT
DAVID MICHAEL & CO., INC.
DAVID ROSEN BAKERS SUPPLY
DAVIS GRANDE
DAWN FOOD PRODUCTS
DAWN FOOD PRODUCTS,INC
DEAN BRENNAN TRANSPORT, INC.
DEAN FOODS (KENTUCKY)
DEB-EL FOODS
DECOPAC
DEEP SOUTH PRODUCTS
DEEP SOUTH PRODUCTS INC.
DEGUSSA
DEGUSSA FLAVORS
DEGUSSA TEXTURANT SYSTEMS
DEHYDRATES, INC.
DEL MAR FOOD PRODUCTS CORP.
DEL MONTE FRESH PRODUCE
DELAFAILLE NV
DELI KASBAH
DELICIOUS PIZZA SHOP
DELL'S MARASCHINO CHERRIES CO.
DEMASA HEARTS OF PALM DIVISION
DESERT HERB COMPANY
DETROIT CITY DAIRY
DEVANSOY FARMS
DIAMOND DISTRICT CLUB--DIAMANTE PIZZA
DIDCO IMPORTS CORP.
DINESEN TRADING COMPANY
DINTER GMBH
DMV U.S.A.
DOMANI RISTORANTE
DOMINICK'S FINER FOODS
DOMINION PRODUCTS, INC.
DORVAL TRADING CO., LTD.
DOUGIE'S BBQ NYC
DSM BAKERY INGREDIENTS B.V.
DSM FOOD SPECIALTIES (DAIRY INGREDIENTS)
DSM FOOD SPECIALTIES B.V.
DSM FOOD SPECIALTIES USA, INC. (SAVORY)
DUBOIS-NATURAL ESTERS SDN BHD
DUNKIN' DONUTS
DUSO CHEMICAL COMPANY, INC.
DUTCH COCOA BV
DUTCH VALLEY FOOD DIST.(BULK FOODS INC)
E.J. COX CO. INC.
EAGLE FOOD STORES
EAGLE SPICE AND EXTRACT CO.
EASTERN BULK TRANSPORT, INC.
EASTERN MALT CORPORATION
EBRO FOODS, INC.
EDEN FOODS
EDGEWATER HOTEL CASINO
EDWARD DON & CO.
EEE'S BAKERY AND CAFE
EGON HIRSCH GMBH & CO., KG
ELGIN DAIRY FOODS, INC.
ELI'S BREAD, INC.
ELITE FOODS, LTD
ELITE INDUSTRIES LTD.
EM HACHITA
EMCO CHEMICAL
EMCO FOODSERVICE SYSTEMS
EMERALD CATERING
EMERALD INDUSTRIES DIVISION
EMERSON MARKETING CO.
ENERGY BEVERAGE CO., INC.
ENGELHARD CORP-CHEMICAL CATALYST GROUP
ENGELHARD CORP. CHEMICAL CATALYSTS GROUP
ENGELHARD DE MEERN B.V.
ESTERCHEM (M) SDN BHD
ESTERCHEM(M)SDN.BHD.
ESTEROL SDN BHD
EUROCOM SRL
EUROLAT S.P.A.
EUROMAS NV
EUROPA GRILL
EXCALIBUR HOTEL CASINO
EXTRA MARKETING
F.B. WASHBURN CANDY CORPORATION
F.LLI DAMIANO E C.S.R.L.
FACI ASIA PACIFIC PTE LTD
FAIRWAY MARKETS
FAME MARKETING CORP.
FAME MARKETING CORPORATION
FAMOUS FIXINS, INC.
FAR EAST INDUSTRIES, INC.
FAREWAY STORES
FARMERS DAIRIES
FARMLAND PRODUCTS
FATTAL'S BAKERY & GROCERY
FATTY CHEMICALS (MALAYSIA) SDN BHD
FAZER BAKERIES LTD.
FCI TECHNOLIGIES, INC.
FEDERATED FOOD GROUP, INC.
FERRO PFANSTIEHL LABORATORIES, INC.
FETTRAFFINERIE BRAKE
FIBRE CHEMICALS
FIESTA BRANDS, INC.
FIESTA CANNING COMPANY, INC.
FIESTA MART INC.
FIGUEROA BROTHERS, INC
FILTERFRESH CORP.
FINEST BRAND FOODS DIST. CO.
FIRST GRADE AGENCY PTE LTD
FIRST SPICE MIXING CO.
FIRST SPICE MIXING CO., INC.
FLASH FOODS
FLAVOR & FOOD INGREDIENTS INC.
FLAVOR CONCEPTS, INC.
FLAVOR DYNAMICS, INC.
FLAVORMATIC INDUSTRIES, INC.
FLAVORS OF NORTH AMERICA
FLEISCHMANN'S YEAST, DIVISION OF BURNS PHILP FOOD
FLEMING
FLEMING COMPANIES, INC.
FLEMING COMPANIES,INC
FLEURCHEM, INC.
FOIL LAMINATING INC.
FONTESANA
FOOD EMPORIUM
FOOD HANDLER INC.
FOOD LION, LLC
FOOD SERVICE OF AMERICA
FOOD TOWN
FOOD TRADING CORP. OF AMERICA
FOODHOLD U.S.A., INC.
FOODHOLD USA
FOODTOWN
FORD'S FOODS,INC.
FOREMAN FOODS INC.
FOREMOST FARMS USA
FORMOSA PLASTIC CORP., USA
FOSTER FARMS DAIRY
FRANK A. SERIO & SONS, INC.
FRANK C. ALEGRE TRUCKING, INC.
FRANKENMUTH FUNDRAISING CORP
FRANKLIN BAKER COCONUT
FRANKLIN CONNECTIONS L.P.
FRED MEYER
FRED MEYER, INC.
FREEDOM TRAIL MIX
FRESH EXPRESS
FRESNO TRUCKWASH
FRIEDMAN'S FISH
FRIENDLY ICE CREAM CORPORATION
FRINGS AMERICA INC.
FROSTY ACRES BRANDS
FRUIT A FREEZE
FRY'S FOOD AND DRUG STORE
FURR'S SUPERMARKETS, INC.
G. SCACCIANOCE & CO.
G.M.V. CHOCOLATES
GALLO PROTEIN - PLANT #06-77
GALORE FOODS, INC.
GAMAY FOODS, INC.
GANDY'S DAIRIES INC.
GANI PRODUCTS, INC.
GARDEN BY THE COURT
GARDEN SPOT DISTRIBUTORS
GARELICK FARMS
GARY NULL ASSOC
GAT FOODS
GATEWAY TERMINAL SERVICES
GENERAL MILLS, INC. FOODSERVICE DIV
GENUARDI'S FAMILY MARKETS
GENUTH SUPPLY CORP.
GEORGE HAND DISTILLED PRODUCTS LTD.
GERMANTOWN INTERNATIONAL LTD.
GFA BRANDS INC.
GIANT EAGLE
GIANT FOOD, INC.
GIANT FOODS
GIANT OF MARYLAND
GIFTCO INC.
GILETTE FOODS INC.
GILSTER MARY LEE (CEREAL PLANT)
GILSTER MARY LEE (POPCORN PLANT)
GILSTER MARY LEE CORPORATION
GIRL SCOUTS OF THE U.S.A.
GIVAUDAN/INTERNATIONAL BIOFLAVORS, INC.
GIVERE CHOCOLATIER INC.
GLACIER CLEAR
GLACIER CLEAR ORANGE SPRINGS
GLADDER'S GOURMET COOKIES, INC.
GLOBAL EXPORT MARKETING. CO., LTD.
GLOBAL PROTEIN FOODS
GLOBAL TRADING, INC.
GLOBE NATURAL INTERNACIONAL, S.A.
GODO SHUSEI COMPANY, LTD.
GOLAN HEIGHTS WINERY LTD.
GOLD HARBOR COMMODITIES INC.
GOLDEN GLOW COOKIE CO., INC.
GOLDEN SELECT FOODS COMPANY
GOLDEN STATE BAKERY SUPPLY INC
GOLDEN TASTE INC.
GORDON FOOD SERVICES
GOSSNER FOODS INC - PLANT #49-61
GRACE BAKING
GRAND UNION CO
GRANDE CHEESE COMPANY
GRAPPOLINI G. SURL
GRAY & COMPANY
GREAT AMERICAN OPPORTUNITIES
GREAT ATLANTIC & PACIFIC COMPANY OF CANADA LTD.
GREAT EASTERN SUN COMPANY
GREEN'S
GRIFFITH LABORATORIES
GROUPE JEAN COUTU (PJC)
GUANSHENGYUAN KYOWA AMINO ACID CO. LTD.
GUILD ENTERPRISES INC./ALGAM AGENCIES LTD.
GUS SCLAFANI CORP.
GUSTO VA MARE
GUYLIAN NV CHOCOLATERIE
H.B. FULLER COMPANY
H.C.I. CHEMICALS (USA) INC.
H.E. BUTT GROCERY CO.
H.E. BUTT GROCERY COMPANY
H.L. BENNDORF CORP.
HACO, LTD.
HADDON HOUSE FOOD PRODUCTS, INC.
HADLEY DATE GARDENS
HAGGADAH PASSOVER BAKERY
HAIFA SMOKED FISH,INC.
HALL OF FAME CANDY & NUTS
HAMAMA MEIR TRADING LTD.
HANNAFORD BROS. CO.
HANNAFORD BROTHERS
HAPPY & HEALTHY PRODUCTS, INC.
HARCOS CHEMICALS INC.
HARRIS TEETER
HARRY'S FARMERS MARKET
HAUSER INC.
HAWK DAIRY
HAWK DAIRY (PLANT #34-010730)
HAWK FLOUR MILLS
HAWKINS, INC.
HAYASHIBARA INTERNATIONAL INC.
HEALTHY DELITES.COM CORP.
HEARTLAND HONEY LLC
HEBEI NEW DONGHUA AMINO ACID CO, LTD.
HELIANTHUS S.A.C.
HELLER'S SEASONING & INGREDIENTS
HENRY BROCH & COMPANY
HERCULES DOEL B.V.B.A. (AQUALON DIVISION)
HERR FOODS INC.
HERSHEY IMPORT CO., INC.
HESCO FOOD INDUSTRY CO., INC.
HESEGO INDUSTRY SDN,BHD,
HI-MAR SPECIALTIES, INC.
HIALEAH PRODUCTS CO. D/B/A OH NUTS
HIRSCH BROS. BAKERY
HKS MARKETING LIMITED
HOD HEFER LTD.
HOLLANDIA DAIRY
HOMER OIL COMPANY, INC.
HONG MAO BIOCHEMICALS CO., LTD.
HOOGWEGT INTERNATIONAL BV
HORSTMANN MIX & CREAM, INC.
HOSTBROOK SPA
HOTEL BAR
HRW PRODUCTIONS, INC.
HUB FOOD CORP.
HUBBARD PEANUT CO., INC.
HUBEI YITAI PHARMACEUTICAL CO., LTD.
HUBER CHEMICALS INDIA
HUDSON'S COFFEE
HUHTAMAKI RETAIL BUSINESS UNIT
HY-VEE, INC.
I. TSALOVITCH PROPERTIES & INVESTMENTS LTD.
IDEA SPA
IFF INDIA
IFF INTL. FLAVORS & FRAGRANCES, INC.
IFFCO (M) SDN. BHD.
IFS
IGA, INC.
IMAC INT'L MEDIA & CULTURES PL # 31-221
IMAGINATION IN ACTION, INC.
IMPERIAL CROWN MARKETING CORP. INDUSTRIAL DESHIDRATADORA, S.A. DE C.V.
INDUSTRIALIZADORA INTEGRAL DEL AGAVE,S.A
INDUSTRIAS DEL MAIZ S.A.
INDUSTRIAS J. MATAS
INDYBAKE PRODUCTS
INGLES
INGLES MARKETS, INC.
INGREDIA
INGREDIENTES KERRY DE MEXICO S.A. DE C.V
INNOVATIVE CEREAL PRODUCTS INC.
INOVATECH USA,INC
INTERCOM, S.A.
INTERNATIONAL FOOD SOLUTIONS
INTERNATIONAL FOODCRAFT CORP.
INTERNATIONAL MOLASSES CORPORATION
INTERNATIONAL SPECIALTY PRODUCTS
INTERPROVINCIAL COOPERATIVE LIMITED
INTERSEM S.A.
INTERSTATE BAKERIES CORP.
INVERTEC FOODS S.A.
INVERTEC NATURAL JUICE S.A.
ISLAND OASIS
ISRAEL BEER BREWERIES LTD.
ISRAEL BEIGEL BAKING COMPANY
ITALO SUISSE NV
J&D FINE FOODS
J. RUTIGLIANO & SONS, INC.
J.M. HUBER BELGIUM
J.M. HUBER CORPORATION
J.M. HUBER FINLAND OY
J.R. SHORT MILLING COMPANY
JADA SPECIALITIES, INC.
JAHNCKE FRUCHTSAFTE-KONZENTRATE GMBH & CO. KG
JAMCO/MULTIFOODS
JAN DEKKER INTERNATIONAL BV
JAYANT AGRO-ORGANICS LTD
JAYANT AGRO-ORGANICS LTD.
JAYANT OIL MILLS
JEEN INTERNATIONAL CORP.
JERUSALEM KOSHER RESTAURANT
JIANGSU DIYI PHARMACEUTICAL CO., LTD.
JINIL AU CHOCOLAT
JOEY'S FINE FOODS, INC.
JOHNSON MATTHEY CHEMICALS GMBH
JON-LIN FROZEN FOODS
JOSEPH ADAMS CORPORATION
JOSEPH RUTIGLIANO & SONS INC.
JOSEPH ZAKON WINERY
JP FOODSERVICE INC.
JP NORTH AMERICA INC.
JPL MARKETING INC.
K & W POPCORN, INC.
K-MART CORPORATION
K. KALUSTYAN ORIENT EXPERT TRADING CORP.
KARLSHAMNS BV
KASHIMA CHEMICAL CO., LTD.
KASTNER'S PASTRIES
KATHRYN BEICH
KEEBLER - SUNSHINE BISCUITS, INC.
KEEBLER COMPANY
KEEBLER COMPANY - PLANT #39-132
KEEFE SUPPLY CO
KELLERS CREAMERY LLC
KELLOGG'S/WORTHINGTON FOODS, INC
KEMACH FOOD PRODUCTS
KENNIE'S MARKET INC.
KERN LABORATORIES
KERRY INGREDIENTS (BELOIT)
KEY FOODS
KIC CHEMICALS, INC.
KIME'S CIDER MILL
KINERET
KING ARTHUR FLOUR INC.
KING KULLEN
KING KULLEN GROCERY
KINGS SUPERMARKETS
KLEIN'S NATURALS
KLENE'S
KOHJIN CO., LTD
KONGO CHEMICAL CO., LTD.
KONTOS FOODS, INC.
KOPPER'S CHOCOLATE COMPANY
KOSHER CHINESE EXPRESS
KRAFT CANADA, INC
KRAFT FOOD INGREDIENTS (KFI)
KRAFT FOODS
KRAFT FOODS (CHURNY)
KRAFT FOODS (POST)
KRAFT FOODS (USDA #06-25)
KRAFT FOODS (USDA #36-2010)
KRAFT FOODS COFFEE OPERATIONS GERMANY
KRAFT FOODS SCHWEIZ AG
KRAFT FOODS, INC.
KRAFT FOODS, INC. (ATLANTIC GELATIN)
KRAFT FOODSERVICE, INC.
KRAFT NORTH AMERICA EAST HANOVER TECH CENTER
KRAUS & COMPANY, INC./B.C. FLAVORS, INC.
KRISPY KERNEL, INC.
KROGER
KROGER ATLANTA
KYOWA HAKKO U.S.A., INC.
KYUSHU KAKO CO.,LTD
LA GALVANINA S.P.A.
LA PREFERIDA INC.
LAITERIE DE SAINT MALO SA
LALLEMAND INC
LAMBENT TECHNOLOGIES
LAMONTAGNE CHOCOLATE INC.
LANCO CORPORATION - PARAMOUNT CHOCOLATES
LAND O SUN DAIRIES LLC
LAND O'LAKES, INC.
LANGER TRANSPORT CORPORATION
LAS BRAND INC.
LAS S.R.L.
LAWRENCE FOODS
LE MARAIS (GK GRILL, LLC.)
LEACH FARMS, INC.
LEHIGH VALLEY DAIRIES
LEIBER GMBH
LES ALIMENTS CSP FOODS
LES VINS MAYER HALPERN
LESAFFRE YEAST CORP
LESAFFRE YEAST CORP.
LIGHTLIFE FOODS, INC.
LIN'S KOSHER CHINESE KITCHEN (MAIL ADD)
LINDLEY MILLS, INC.
LINETTE QUALITY CHOCOLATES
LIPIDCHEM
LIPO CHEMICALS, INC.
LIPTON
LOBLAW BRANDS, LTD.
LODERS CROKLAAN B.V.
LONG'S DRUGS
LONGVIEW TRADING,INC
LOUIS TRAUTH DAIRY INC.
LUBAN INTERNATIONAL
LUBRIZOL
LUXOR HOTEL CASINO
LYNN DAIRY INC. (LYNN PROTEIN) #55-1522
LYONS-MAGNUS
M & R DISTRIBUTION
M. SLAVIN & SONS
MAISON LAPIERRE INC.
MAKKOS OF BROOKLYN LTD.
MALEE SAMPRAN FACTORY PUBLIC CO., LTD.
MALT DIASTASE CORPORATION
MALT PROD. CORP./INTERN. MOLASSES
MALT PRODUCTS CORP.
MANDARIN SOY SAUCE
MANE - CALIFORNIA BRANDS, INC.
MANHATTAN CHOCOLATES INC.
MARKET BASKET BRAND (DEMOULAS)
MARKETING MANAGEMENT
MARKON COOPERATIVE
MARRIOTT INTERNATIONAL, INC.
MARSH SUPERMARKETS
MARUHA CORPORATION
MARUZEN PHARMACEUTICALS CO., LTD.
MASIHANA INC.
MASILY S.A.
MATOL BOTANICAL INTERNATIONAL, INC.
MAURI BRASIL IND. COM. E. IMPORT LTDA.
MAXIM
MAZOR'S FRENCH DOUGH COMPANY
MCCAFFREY'S
MCCORMICK DISTILLING CO., INC.
MCDONALD'S CORPORATION
MCKEE FOODS CORPORATION
MEADOW GOLD
MEADOW GOLD DAIRIES
MEADOW GOLD DAIRIES, INC. PLANT #08-04
MEIJER, INC.
MEIJI SEIKA KAISHA, LTD.
MELROSE DAIRY PROTEINS LLC-PLANT #27-630
MESADA INTERNATIONAL TRADING
METRO & RICHELIEU INC.
METRO RICHELIEU
MEZONOS MAVEN BAKERY INC.
MICHIGAN FARM CHEESE DAIRY
MICRO POP USA
MICROWAVE ROASTERS, INC.
MID-ATLANTIC VEGETABLE & SHORTENING CO.
MIDDLE EAST DELIGHTS-ARARAT BAKERY
MIDDLEFIELD MIX, INC. #39-410
MILLE LACS GOURMET FOODS (R)
MILLER & CO.
MILLER BREWING COMPANY
MINOT INTERNATIONAL
MIRSA INC.
MISITANO & STRACUZZI S.P.A.
MISTER SNACKS (DIV. OF SUNBIRD SNACKS)
MITOKU CO. LTD.
MITSUI & CO. (U.S.A.), INC.
MITSUI & CO., USA INC.
MLO PRODUCTS, CO.
MODERN PRODUCTS, INC.
MOLDA AG
MONTENA TARANTO FOODS (PLANT#34-010413)
MORNING GLORY DAIRY
MORNINGSTAR FOODS
MT. ARARAT BAKERY
MUIRHEAD
MULLINS WHEY INC.
MUNCHICK'S FISH COMPANY, INC.
MY BROTHER BOBBY'S SALSA, LLC
MY GRANDMAS COFFEE CAKES
MY MOST FAVORITE DESSERT COMPANY
MYC INGREDIENTS, LTD.
N.V. DE ZUIKER COMPAGNIE
NABISCO
NANA SYLVIA'S FOODS
NASH FINCH CO.
NATIONAL BRAND COFFEE AND PAPER DISTRIBUTING CORP.
NATIONAL CHEESE CO.
NATIONAL VINEGAR CO.
NATURAL IMPORT COMPANY, INC.
NATURAL OLEOCHEMICALS SDN BHD
NATURAL ORGANICS
NATURE SOY INC.
NATUREX
NAYLOR CANDIES, INC.
NBTY, INC.
ND LABS INC.
NESTLE FOOD COMPANY
NESTLE SINGAPORE PTE LTD
NETWORK SERVICES COMPANY
NEW FOODS INDUSTRY
NEW MERIDIAN FOODS
NEW YUNG WAH
NEWLY WEDS FOODS, INC.
NEWMAN'S OWN, INC.
NGO CHEW HONG OILS & FATS(M) SDN.
NIKKI'S COOKIES INC.
NIPPON ZEON CO. LTD (MIZUSHIMA PLANT)
NOGA DAIRY INC.
NORAC INC
NORTH AMERICAN ENTERPRISE
NORTH AMERICAN TEA AND COFFEE
NORTH COAST SEAFOODS
NORTHAMPTON PEANUT COMPANY
NORTHWEST PEA & BEAN COMPANY
NUGGET DISTRIBUTORS
NUTRIENTS INCORPORATED
NY PASTA AUTHORITY
NZMP MARLBOROUGH
OAKHURST DAIRY
OASIS FOOD COMPANY
OBIPEKTIN AG
OCEANSIDE KNISH FACTORY - PAPA'S KITCHEN
OGEM-OFFICE GENERAL DES EAUX MINERALES
OH! NUTS
OLD COLONY BAKING CO.
OMYA PERALTA GMBH
ORANGE JUICE/FOOD TANK TRUCK WASH INC.
ORDU SOYA SANAYI A.S.
ORGANIC BY NATURE, INC.
ORGANIC TECHNOLOGIES
ORGANIC VALLEY/CROPP COOPERATIVE
ORLEANS PACKAGING COMPANY
OTSUKA CHEMICAL CO., LTD.
OVERSEAL COLOR INC.
P.E. KRAMME, INC.
P.L.THOMAS & CO., INC.
P.R.R.C. (PRICE RITE)
P.T. CISADANE RAYA CHEMICALS
P.T. PULAU SAMBU GUNTUNG
P.T. RIAU SAKTI UNITED PLANTATIONS
P.T. SAYAP MAS UTAMA
P.T. WINGS SURYA
PAC-MOORE PRODUCTS, INC.
PACIDA INTERNATIONAL (USA) INC.
PACIFIC ROYAL BASIC FOODS
PACTIV CORPORATION
PAK TECHNOLOGIES CUSTOM FOODS GROUP
PALACE STATION HOTEL/CASINO
PALM-OLEO SDN. BHD.
PALMAMIDE SDN BHD
PALMAZONE INC.
PAN AMERICAN GRAIN
PAN CENTURY EDIBLE OILS
PAN-CENTURY OLEOCHEMICALS SDN. BHD.
PANDA FOOD PRODUCTS, INC.
PANHANDLE MILLING COMPANY
PANINKRET CHEM. PHARM. VERTRIEBSGES MBH
PAPE FOODS
PARMALAT FOOD INC.
PASKESZ CANDY COMPANY
PATHMARK STORES INC.
PEARL VALLEY CHEESE
PEGASUS INC.
PENNSYLVANIA DUTCH CANDIES
PENWEST PHARMACEUTICAL
PERFORMANCE FOOD GROUP
PERRIER GROUP
PETER CREMER (S) GMBH
PETER PAUL PHILIPPINE CORPORATION
PHILDESCO, INC.
PHYTO SOURCE
PINATI RESTAURANT
PIONEER FLOUR MILLS
PIZZA INN (NORCO)
PIZZA NOSH
PLANET KOSHER
PLANTERS COTTON OIL MILL, INC.
PLANTERS LIFE SAVERS COMPANY
PLB SPORTS
PLOCHMAN, INC.
PLUMBRIDGE
POCAHONTAS FOODS USA
POKONOBE INDUSTRIES INC.
POLAND'S BEST INC.
POLAR FOODS, INC.
POLAROME INTERNATIONAL, INC.
POORE BROTHERS INC.
POPOWICH MILLING
POWER SNACKS
PRAIRIE CITY BAKERY
PREMIER FOODSERVICE DISTRIBUTORS, INC.
PREMIER MALT PRODUCTS CORP.
PREMIUM INGREDIENTS LTD.
PREMIUM VEGETABLE OILS BHD.
PRESCO FOOD SERVICES
PRESIDENT'S CHOICE INTERNATIONAL
PRESTIGE SALES INC.
PRICE CHOPPER
PRICECOSTCO (COSTCO)
PRO TRANSPORT, INC.
PROCESADORA CONTINENTAL DE ALIMENTOS S.A
PRODUCERS DAIRY FOODS INC.
PRODUCTOS METALEST S.L.
PROGRESSIVE DONUTS/DUNK-N-SIP, INC.
PROMIND AGRO-INDUSTRIAL, S.A.
PROMISED LAND DAIRY
PROTEIN UND OELWERK NEUSS GMBH & CO. KG
PROTIENT INC.
PROTIENT, INC.
PT. JAKA SAKTIBUANA INTERNATIONAL
PT. KAO INDONESIA CHEMICALS
PT. OLEOCHEM & SOAP INDUSTRI
PT. SUMI ASIH
PT. WIHADIL CHEMICAL INDUSTRY
PUBLIX SUPER MARKETS, INC.
PUGLISI EGG FARM
PULASKI PRODUCTS CO., INC.
PYA MONARCH, INC.
QINGDAO JIAONAN BRIGHT MOON SEAWEED INDUSTRIES CO. LTD
QSP, INC.
QUAKER SUGAR CO., INC.
QUALITY BOTANICAL INGREDIENTS, INC.
QUALITY INGREDIENTS CORPORATION
QUANTUM HERBAL PRODUCTS, LTD.
QUEST INTERNATIONAL
QUEST INTERNATIONAL (SCOTLAND)
QUEST INTERNATIONAL FLAVORS & FOOD ING.
QUICK DRY FOODS USA INC.
QUICK'S CANDY
QUINN'S SPECIALTY PRODUCTS
R D ENTERPRISES
R. TORRE & COMPANY
R.M. PALMER COMPANY
RAINBOW FARMS
RAISIO GROUP PLC, RAISIO BENECOL LTD.
RAISIO STAEST US INC.
RALPHS GROCERY CO.
RAMAPO RIDGE
RAMSEY SIAS, INC.
RED ARROW PRODUCTS COMPANY LLC.
RED STAR YEAST & PRODUCTS
REGAL EXTRACT CO. INC. MILLFLOW SPICE CORP.
RENAISSANCE FOODS LLC.
RESTAURANT DEPOT
RHODIA FOOD
RHODIA FOOD INDAL
RHODIA INC.
RHODIA MEYPRO B.V.
RICH FOOD
RICHFOOD, INC.
RIKEN VITAMIN CO., LTD.
RIO MAR COUNTRY CLUB
ROBINSON DAIRY
ROCKVIEW FARMS
ROHM AND HAAS COMPANY
ROHTSTEIN CORP. SUGAR DIVISION
RON BEN-ISRAEL CAKES, INC.
ROSKAM BAKING CO.
ROSS PRODUCTS DIV. ABBOTT LABORATORIES LTD.
ROSS PRODUCTS DIVISION
ROSS SWISS DAIRIES
ROUNDY'S, INC.
ROYAL BODYCARE, INC.
ROYAL CANDY, INC.
ROYAL FOOD PRODUCTS
ROYAL PALM INC.
RPF, INC. (ROYAL PALATE FOODS)
RUPARI FOOD SERVICE
RV INDUSTRIES, INC.
RYAN FOODS COMPANY
RYKOFF SEXTON INC.
RYT-WAY INDUSTRIES, INC.
S & S SOAP CO., INC.
S.C. COMSOFT IMPEX S.R.L.
S.I.PR.I.O.
S.P.R.M. INVESTMENT LTD.
S.T. JERRELL
SAFEWAY INC.
SAM WARD COMPANY, INC.
SAMBA HANDELMAAATSCHAPPI
SAN JIRUSHI
SAN REMO FOOD IMPORTED LTD.
SAN-J INTERNATIONAL, INC.
SANDLER'S GIFT BASKETS
SANTA CRISTINA
SANTA FE INGREDIENTS
SANTEE DAIRIES, INC.
SAPUTO CHEESE
SARA LEE BAKERY GROUP
SARA LEE COFFEE & TEA
SARANT INTERNATIONAL COMMODITIES
SARATOGA FLOUR
SATIN FINE FOODS, INC.
SAVORY FOODS, INC.
SCHILL+SEILACHER "STRUKTOL"
SCHNUCK MARKETS, INC.
SCHWEIZ. MILCH-GESELLSCHAFT AG
SCOTT'S, INC.
SEA BREEZE
SEAPOINT FARMS
SEMINOLE FOODS, INC.
SENSIENT FLAVORS
SENSIENT FLAVORS MEXICO, S.A.DE C.V.
SENSUS C.V.
SETTON INTERNATIONAL FOODS, INC.
SETTON PISTACHIO OF TERRA BELLA, INC.
SETTON'S FOODS
SHADY MAPLE FARM LTD.
SHAMIR FOODS INC.
SHAMROCK FOODS CO.
SHANDEX GROUP
SHANDONG DEOSEN CORP., LTD.
SHANGHAI FOURTH PHARMACEUTICAL LTD XU HANG PHARMACEUTICAL FACTORY
SHARP MENTHOL INDIA LIMITED
SHAW'S SUPERMARKETS, INC.
SHAWS SUPERMARKETS
SHEPPARD GRAIN
SHERWOOD BRANDS LLC
SHOPPERS DRUG MART INC.
SHURFINE INTERNATIONAL, INC.
SIDCO FOOD DIST. CO.
SIDCO HEALTH
SIEGEL EGG
SIGNATURE FUNDRAISING INC.
SILVA INTERNATIONAL, INC.
SILVER CATERERS (SILVER HUNTINGTON ENTERPRISES LLC)
SILVER SPRING GARDENS, INC.
SKIDMORE SALES & DISTRIBUTING FOOD DEFOAMERS
SKINNER'S SALTED NUTS, INC.
SMITH BROTHERS FARMS
SMITH'S FOOD & DRUG CENTERS, INC.
SMITTY'S INC.
SNAPPLE BEVERAGE GROUP
SNAPPY POPCORN CO., IND.
SNYDERS OF HANOVER
SOBAYA
SOBEY'S INC.
SOBEYS - OSHAWA GROUP
SOBEYS RETAIL BRAND
SOBEYS, INC.
SOCIETE FLANDRES PICARDIE LAIT
SODA AROMATIC CO., LTD.
SOGO PHARMACEUTICAL CO., LTD.
SOLA BAKERY INC.
SOLLER LLC
SOMMER MAID
SORIANA S.A. DE. C.V.
SOUTHERN ACIDS (M) BERHAD
SOUTHERN INDUSTRIAL SALES,INC.
SOVEX FOODS, A DIVISION OF MCKEE FOODS CORP.
SOY POWER, INC.
SPARROW ENTERPRISES, LTD.
SPARTAN CHEMICAL COMPANY INC.
SPARTAN STORES, INC.
SPECIALTY INDUSTRIAL PRODUCTS, INC.
SPECTRUM COMMODITIES
SPI POLYOLS, INC.
STABILCHEM (M) SDN. BHD.
STABILIMENTO FARMACEUTICO CAV.G.TESTA
STAFF SUPERMARKETS, INC.
STANDARD CANDY COMPANY
STAR KAY WHITE INC.
STAR MARKET
STAR MARKET COMPANY
START FRESH FOODS
STATER BROS. MARKETS
STATION CASINO
STEINHAUSER POLSKA
STENTORIAN INDUSTRIES CO., LTD.
STEPAN COMPANY
STOLT NIELSEN B.V.
STONE MOUNTAIN SNACKS
STOP & SHOP
STOP & SHOP SUPERMARKET CO.
STOW MILLS
STRATHROY FOODS LIMITED
STRETCH ISLAND FRUIT INC.
STUCKEY'S CORPORATION
SUBCO FOODS INC.
SUN ACE KAKOH (MALAYSIA) SDN BHD
SUN ACE KAKOH (PTE.) LTD.
SUNCHEMICAL CO., LTD.
SUNFRESH
SUNFRESH, INC.
SUNRISE CONFECTIONS
SUNRISE INTERNATIONAL CO.
SUNSET STATION
SUNSHINE FRESH INC.
SUPER C
SUPER STORE INDUSTRIES
SUPER VALUE, INC.
SUPERBRAND DAIRY PRODUCTS INC.
SUPERBRAND DAIRY PRODUCTS, INC.
SUPERSTAR COCONUT PRODUCTS CO., INC.
SUZANNE'S SPECIALTIES
SWAN GARDENS
SWEET EXPRESSION
SWISS CHALET FINE FOODS, INC.
SWISS DAIRY - SUIZA
SWISS GOURMET
SWISS VALLEY FARMS COMPANY
SYCAMORE CREEK CO.
SYLVIA WEINSTOCK CAKES
SYSCO CORPORATION
T & L CREATIVE SALADS INC.
T. HASEGAWA CO., LTD. (JAPAN)
T. HASEGAWA U.S.A., INC.
TAIYO INTERNATIONAL INC.
TAKASAGO FOOD PRODUCTS (FLAVORS)
TANABE SEIYAKU CO., LTD (JAPAN)
TANTOS FOODS INTERNATIONAL
TARGET FLAVORS, INC.
TASTY BAKING COMPANY
TATA TEA, INC.
TAYLOR FARMS
TEE LEE POPCORN, INC.
TEMPLE ISRAEL BROTHERHOOD
TERRAPEZ S.A.
TEXAS HOTEL
THE AMERICAN SUGAR REFINING COMPANY
THE DRESCHER CORPORATION
THE ELI'S CHEESECAKE COMPANY
THE FOOD SOURCE, INC.
THE GOLUB CORPORATION
THE GRAND UNION CO.
THE GREAT A&P TEA COMPANY
THE GREAT ATLANTIC AND PACIFIC CO.
THE HEALTHY GOURMET
THE KROGER COMPANY
THE MASTERSON CO.
THE MONTEREY CANNING CO.
THE OSHAWA GROUP LTD./LE GROUPE OSHAWA LTEE
THE STOP & SHOP SUPERMARKET COMPANY
THE WARRELL CORPORATION
THE WESTIN RIOMAR BEACH
THE WISCONSIN CHEESEMAN, INC.
THIRS-TEA CORPORATION
THREE VEE CORPORATION
TIANJIN FREEWORLD INDUSTRY COMPANY LMT
TICOFRUT, S. A.
TINUK, INC.
TIP TOP CANNING
TOM'S FOODS, INC.
TOPCO ASSOCIATES, INC.
TOPCO-RANDALLS FOOD MARKETS, INC.
TOPS MARKETS, INC
TORTILLERIA LA MEXICANA, INC.
TOUFAYAN BAKERY INC.
TOUFAYAN'S BAKERY
TOUL SOCIEDADE PORTUGUESA DE DESIDRATACA
TOYO GOSEI CO., LTD.
TRADE-MARK COFFEE CORPORATION
TRADER JOE
TRADER JOE'S
TRADER JOE'S EAST,INC.
TRANSFORMACIONES AGRICOLAS DE BADAJOZ SA
TREE OF LIFE, INC.
TREFIN NV
TRICO TECHNOLOGIES, INC.
TRINIDAD BENHAM CORP.
TRIPLE-C-INC
TRITON SUPPLY CORP.
TROPHY NUT CO.
TROPICAL NUT & FRUIT INC.
TROPICANA PRODUCTS, INC.
TROPICS FROZEN COCKTAILS
TUSCAN
TWIN COUNTY GROCERS, INC.
TWO TRIBES, LLC
U.S. CHOCOLATE CORP.
U.S. FLAVORS & FRAGRANCES, INC
U.S. FOODSERVICE
U.S. MILLS, INC.
UBE INDUSTRIES, LTD.
ULTRA TRADING INTERNATIONAL LTD.
UNICO FOODS INC.
UNICO, INC.
UNILEVER
UNIPRO FOODSERVICE
UNIPRO FOODSERVICE, INC.
UNIPRO FOODSERVICE-NIFDA
UNIQEMA
UNIQEMA, DIVISION OF UNICHEMA CHEMIE GMBH
UNIQUELY TOGETHER, INC.
UNITED WHOLESALE GROCERY CO.
UNIVERSAL APEX INC.
UPCOUNTRY, INC.
UPSCALE FOODS INC.
US FOODSERVICE, RYKOFF, AND SEXTON
UTC
V.B.S. PURVEYORS OF FINE FOODS
VALENCIA FOODS, INC.
VALUE AMERICA
VAN HOUTON
VAN HOUTTE INC.
VARDA CHOCOLATIER
VELDA FARMS, LLC
VENTURA FOODS, LLC
VIC'S GOURMET POPCORN
VINTAGE SOUTH INC.
VIRGINIA DARE EXTRACT CO., INC.
VITABLEND BV
VITAL & ZOON N.V.
VITAMINS, INC.
VITAMOR KFT.
VITARROZ
VITASOY (U.S.A.) INC.
VITASOY USA, INC.
VOGEL POPCORN
VONS
VVF LIMITED
W. SCHUMACHER & CO. GMBH
W.A. CLEARY PRODUCTS, INC.
WAKEFERN FOOD CORPORATION
WAKEFERN/SHOPRITE
WAKUNAGA OF AMERICA CO., LTD.
WAL-COR CORSANINI DI CARLO SANTINI & C.
WAL-MART STORES INC.
WALGREENS CO.
WALNETTOS, INCORPORATED, DIST.
WALTER RAU NEUSSER 01 UND FETT AG
WANJASHAN MANDARIN SAUCE, INC.
WARDS ICE CREAM CO. INC.
WARRANWOOD WINERY
WASABROD
WASABROD AB
WATSON SYSCO
WATSONVILLE FOODS PRODUCT COMPANY
WATTA MUNCH
WEBSTER INDUSTRIES, INC.
WEGMAN'S INC.
WEIS MARKETS, INC.
WEISS KOSHER BAKERY
WEMMERS TANKTRANSPORT BV
WENDY'S INTERNATIONAL, INC.
WEST LYNN CREAMERY
WESTBY CO-OP CREAMERY
WESTERN COMMERCE CORPORATION
WESTERN FAMILY FOODS, INC.
WHITE ROSE FOODS
WHITE STOKES
WHITE STOKES CO.,
WHITEHALL COMMODITY CORP.
WHITTAKER, CLARK & DANIELS, INC.
WHOLE FOODS
WHOLE FOODS MARKET
WHOLE HERB COMPANY
WILCOX FARMS LLC
WILD OATS MARKETS, INC
WILD WEST PRODUCTS
WILDWOOD NATURAL FOODS, INC.
WILLMARK SALES CO.
WILTON INDUSTRIES
WINN DIXIE
WINN DIXIE - PLANT #12-500
WOLF & LAMB DELICATESSEN
WOODSTOCK FARMS
WORLD FINER FOODS, INC.
WORLD OF CHANTILLY
WORLD SPICE INC.
WRITT SALES & SUPPLY D.B.A. NUTRITIONAL FOCUS
WYTHE-WILL DIST. CO.
YANCHENG HENDING NATIVE PRODUCTS CO. LTD
YOHAY BAKING COMPANY
YONEYAMA YAKUHIN KOGYO CO., LTD.
YOST FOODS, INC.
ZALOOM MARKETING CORP.
ZANDER'S CREAMERY, INC.
ZANDER'S CREAMERY, INC. #55-309
ZELLERS INC.
ZEON CHEMICALS YONEZAWA COMPANY, LTD.
ZHEJIANG HAITONG FOOD GROUP CO., LTD.
ZHEJIANG NHU COMPANY, LTD.
ZHEJIANG SILVER RIVER FOODS CO., LTD.
ZION NATURAL GOURMET FOOD
ZOGLO'S
ZOMICK'S BAKERY

The list is interesting but quite incomplete.

Coors beer is kosher. So is Ajax dishwashing liquid, for heaven's sake.

It would probably be easier to make a list of kitchen consumables that do
NOT come with the kosher tax attached.

[Roger]

In one age, called the Second Age by some,
(an Age yet to come, an Age long past)

Post by John Falstaff
The list is interesting but quite incomplete.
Coors beer is kosher. So is Ajax dishwashing liquid, for heaven's sake.
It would probably be easier to make a list of kitchen consumables that do
NOT come with the kosher tax attached.

Which would include those mass market items for which the process of
being certified is more than the increased market share would be able
to pay for, such as meat.

So those who really *want* those kosher products incur the cost of
certification, and those who don't care don't have to.

While those consumers who don't care about the certification of items
which it is trivial to certify benefit from the increased market share
(and therefore the economies of scale) by paying a *lower* price.

Some tax, huh?

[Ben Cramer]

Post by Roger
In one age, called the Second Age by some,
(an Age yet to come, an Age long past)

Post by John Falstaff
The list is interesting but quite incomplete.
Coors beer is kosher. So is Ajax dishwashing liquid, for heaven's sake.
It would probably be easier to make a list of kitchen consumables that do
NOT come with the kosher tax attached.

Which would include those mass market items for which the process of
being certified is more than the increased market share would be able
to pay for, such as meat.
So those who really *want* those kosher products incur the cost of
certification, and those who don't care don't have to.

So! There is indeed a tax!

You've just shot yourself in the foot, again, woger.

[Kenneth McVay OBC]

http://nizkor.org/hweb/orgs/american/adl/kosher-tax/recipe-for-hate.html
<YAWN>

[Kurt Knoll]

Teh Opening of you page looks like a complete fuckup what more can i say.

Post by Kenneth McVay OBC
http://nizkor.org/hweb/orgs/american/adl/kosher-tax/recipe-for-hate.html
<YAWN>
--
"this mite hold with the uneducated fools but any man
with brains will see it full of holes" ("Irving Supporter,"
a Leading Revisionist Scholar)
http://www.nizkor.org

[s***@liberman.com]

Post by John Falstaff

Post by USNSM
They pass on the cost to the consumer. This hidden tax cost Americans 100's
of millions each year. Look in your refrigerator or cabinets and see how
many items in there have the "k" or the "u" symbol. They have to pay Jewish
rabbis to get those kosher symbols put on their food. Here is a small list
of companies who pay the tax
15TH AVENUE INC.
A BAGUETTE BAR
A SOUTHERN SEASON
A. FODERA & SONS INC.
AB NORDBAKELS
ABACO INC.
ACIDCHEM INTERNATIONAL SDN. BHD.
ADOHR FARMS (DIV. OF SUIZA) PLANT #06-70
AGRAZ S.A.
AGRI-MARK - PLANT #50-40
AGROINDUSTRIAS CEPIA S.A.
AGUSA, INC.
AHOLD USA
AHOLD USA, INC.
AIR STREAM FOODS
AISAN CHEMICAL CO., LTD.
AIYA AMERICA INC.
AJINOMOTO CO., INC.
AJINOMOTO U.S.A., INC.
AKZO-NOBEL CHEMICALS, INC.
AL GELATO, OGGI, INC.
ALBERTSON'S INC.
ALCAN FOIL PRODUCTS
ALDI, INC.
ALEXIA FOODS LLC
ALFREBRO, INC.
ALIMENTOS KAMUK INT. C.R. S.A.
ALL KITCHENS OF AMERICA
ALLAN CHEMICAL CORP
ALLIANT FOODSERVICE
ALLIED INTERNATIONAL CORP.
ALTHAEA N.V.
ALTO DAIRY COOPERATIVE, PLANT #55-0863
ALTO DAIRY COOPERATIVE, PLANT #55-112
AMAZON CAFE (S.I.A.E.A.1. INC.)
AMERICAN ALMOND PRODUCTS CO.
AMERICAN BAKELS, INC.
AMERICAN CLASSIC SPECIALTIES CORP.
AMERICAN GROWERS FOODS
AMERICAN INTERNATIONAL CHEMICAL
AMERICAN KEY FOOD PRODUCTS
AMERICAN PROCUREMENT & LOGISTICS
AMERICAN ROLAND FOOD CORP.
AMERICAN SOY PRODUCTS, INC.
AMERICAN STORES COMPANY
AMERICAN SUGAR REFINING INC.
AMERICAN VALUE BRANDS
AMERICAN YEAST SALES
AMERIPAC CHEMICAL CORPORATION
AMERIPAC YONG CHANG CHEMICAL CO. LTD.
AMT LABS, INC.
ANDERSON DAIRY
ANDERSON INTERNATIONAL FOODS
APAC CHEMICAL CORPORATION
APK INC.
APPLETON PRODUCE CO.
ARAMARK
ARAYASSI, INC.
ARC-MEN FOOD INDUSTRIES CORPORATION
ARISTA INDUSTRIES, INC.
ARROWHEAD MILLS INC.
ARWAY CONFECTIONS, INC.
ASAF INTERNATIONAL, INC. (AROMA KOSHER RESTAU)
ASAHI DENKA CO., LTD.
ASAHI FOOD & HEALTHCARE CO., LTD.
ASAP FOOD PRODUCTS
ASBO DESHIDRATADOS LTDA.
ASHLAND CHEMICAL, INC.
ASHLAND DISTRIBUTION COMPANY
ASHLAND DISTRIBUTION COMPANY A DIV OF ASHLAND INC.
ASSOCIATED BRANDS INC.
ASSOCIATED BRANDS, INC. (ONTARIO FOODS)
ASSOCIATED FOOD STORES
ASSOCIATED WHOLESALE GROCERS, INC.
ASTOR PRODUCTS, INC.
ATHENS PASTRIES & FROZEN FOODS
ATKINSON PECAN CANDIES
ATLANTIC QUALITY SPICE & SEASONINGS
ATLAS PRESERVES CO., INC.
AUSTIN SPECIAL FOODS COMPANY (ASFC)
AVATAR CORPORATION
AZAR NUT COMPANY
B&B INTERNATIONAL CONNECTIONS, INC.
B&G S.R.L.
B.J.'S WHOLESALE CLUB
BADIA SPICES, INC.
BAGEL TIME RESTAURANT
BAGELTIME
BAKE LINE PRODUCTS, INC.
BAKEMARK - RAMCO DIST.
BAKEMARK-BUFFALO
BAKER'S CHOICE CONFECTIONARY
BAKERY DISTRIBUTERS OF AMERICA
BALDWIN RICHARDSON FOODS CO.
BALFORD FARMS
BALTIMORE INGREDIENTS INTERNATIONAL
BALTIMORE INGREDIENTS INTERNATIONAL (R)
BARKAN WINE CELLARS LTD.
BARLEANS ORGANIC OIL
BARONA CASINO
BARRY CALLEBAUT BELGIUM NV
BARRY CALLEBAUT CANADA INC.
BARRY CALLEBAUT USA INC.
BARUCH RESTAURANT
BASF CORPORATION
BASF CORPORATION (FREEPORT, TX)
BASF CORPORATION (GEISMAR, LA)
BASIC CHEMICAL SOLUTIONS
BASIC CHEMICAL SOLUTIONS (PVS)
BASIC FOOD FLAVORS
BECKER'S MILK & ICE CREAM
BEE NATURAL HONEY CO., INC.
BEHN MEYER INTERNATIONAL TRADING SDN BHD
BEIJING TIANLIHAI CHEMICAL CO., LTD.
BELGOMILK - LANGEMARK BELGIUM
BELL BAGEL
BEN E. KEITH FOODS
BENZ'S FOOD PROD., INC.
BERG & SCHMIDT
BERG + SCHMIDT
BEST BRANDS CO. LTD. (MEILLEURES MARQUES)
BI-LO
BIG 8 ADVERTISING L.C.
BIG BOY FOOD GROUP LLC
BIG Y FOODS, INC.
BIO EXTRACT GMBH
BIOCON DEL PERU S.A.
BISCUITS LECLERC LTD.
BISSALEH CAFE
BISTRO GRILL
BLOCKBUSTER ENTERTAINMENT, INC.
BLOMMER CHOCOLATE COMPANY
BLUE & WHITE FOOD CORP.
BLUE DIAMOND GROWERS
BLUE RIDGE FARMS, INC.
BLUE SQUARE LTD.
BLUE SUN LLC TRADER JOES
BLUEDOG ASSOCIATES, INC.
BMF INC.
BON SUISSE INC.
BOOKBINDER'S FOOD DIVISION
BORDEN
BOTANICALS INTERNATIONAL-ZETAPHARMS
BOTANICALS INTL EXTRACTS-A HAUSER CO.
BOULDER POTATO CO.
BOULDER STATION
BOUWHUIS EIPRODUKTEN B.V.
BRAND AROMATICS
BRANDS & BRANDS, LLC
BREWSTER DAIRY (STOCKTON CHEESE) #17-565
BREWSTER DAIRY, INC.
BREWSTER DAIRY, INC., PLANT # 39-101
BRISKA INC.
BRITE WAY FOODS
BROADWAY CAFE PIZZA & HEALTH BAR
BROOK FARMS - NEW HAMPSHIRE LABEL
BROOKSIDE PRODUCTS LTD.
BRUNO'S
C & D DETERGENTS
CAFE CLASSICO
CAHOKIA FLOUR COMPANY
CAHOKIA-BAKEMARK
CAL-WESTERN TRANSPORT, INC.
CALGON CORPORATION
CALIFORNIA PRETZEL CO., INC.
CALIFORNIA PRUNE PACKING CO.
CAMPOS BROS. FARMS
CANANDAIGUA WEST INC.
CAPCO ENTERPRISES INC.
CAPITAL ENTERPRISE
CAPPUCCINO AMERICANA CORP.
CARGILL INC.
CARGILL PALM PRODUCTS SDN BHD
CARGILL SPECIALTY OILS & FATS SDN BHD
CARL BRANDT GMBH & CO.
CARLSBERG BREWERIES A/S
CARVEL ICE CREAM
CATANIA-SPAGNA CORPORATION
CATERING BY SOLA
CELLA'S CONFECTIONS, INC.
CENTO FINE FOODS
CENTRAL GROCERS COOPERATIVE, INC.
CENTURY FOODS INTERNATIONAL
CENTURY FOODS POWDER (55-349)
CEREAL PROCESSING, INC.
CEREOL NOVENYOLAJIPARI RT. MAGYARORZAG
CERTIFIED GROCERS MIDWEST INC.
CERTIFIED GROCERS OF CALIFORNIA, LTD.
CESALPINIA FOOD SPA
CHADLER U.S.A, INC.
CHAI CUISINE
CHALLENGE DAIRY PRODUCTS, INC.
CHEMCENTRAL
CHEMCENTRAL SOUTHWEST, L.P.
CHEMICAL DISTRIBUTORS INC.
CHEMSON GMBH
CHERYL & CO.
CHEVRON/TEXACO GLOBAL LUBRICANTS
CHICAGO SWEETENERS INC.
CHINA VITAMINS, LLC
CHOICE PRODUCTS USA, LLC.
CHR. HANSEN A/S
CHR. HANSEN, INC.
CHRISTOPHER RANCH II, L.L.C.
CIA INDUSTRIAL DEL LUKUS, S.A.
CINDERELLA SWEETS
CINE CITTA CAFFE
CIRCUS CIRCUS HOTEL CASINO
CITROSUCO NORTH AMERICA, INC.
CITURGIA BIOCHEMICALS LIMITED
CLARK PRODUCTS INC.
CLARK RETAIL ENTERPRISES(WHITE HEN)
CLASSIC EGG PRODUCTS, INC.
CLASSIC FLAVORS & FRAGRANCES
CLEANSE-TEC
CLEARSPRING LIMITED
CLEMENT PAPPAS & CO., INC.
CLOVERHILL PASTRY VEND CORPORATION
CMEC XINJIANG FOODSTUFF CO., LTD.
CODE-EMCO FOODSERVICE
COFFEE MASTERS, INC.
COGNIS CORPORATION
COGNIS DEUTSCHLAND GMBH & CO. KG
COGNIS FRANCE
COGNIS FRANCE - BOUSSENS
COGNIS NUTRITION TECHNOLOGY
COIFIOCCHI RESTAURANT
COLABOT CANADA (1973) LTEE
COLAVITA U.S.A.
COLD ALEX FOR FOOD PROCESSING
COLOMBINA, S.A.
COLORADO BELLE
COMMUNITY COFFEE COMPANY, LLC
COMPANIA LICORERA DE NICARAGUA S.A.
COMPASS FOODS, INC.
COMSOURCE
COMSOURCE INDEPENDENT FOODSERVICE COMPANIES, INC.
CON AGRA FOODS LTD.
CONAGRA DIVERSIFIED FOOD PRODUCTS COMPANY
CONAGRA FOODS RETAIL PRODUCTS CO. GROCERY FOODS GROUP
CONAGRA FOODS SNACK FOODS GROUP POPCORN DIVISION
CONAGRA GROCERY PRODUCTS LIMITED
CONCORD FOODS, INC.
CONSERVAS VEGETALES DE EXTREMADURA, S.A.
CONSORZIO BIOITALIA ALIMENTARE
CONSUMER BRANDED PROFESSIONAL PRODUCTS DIV, JOHNSONDIVERSEY INC.
COOK IN A CROCK
COOK NATURAL PRODUCTS
COOKIE KINGDOM
COOKIE KINGDOM, INC.
CORRADO SPECIALTY GOODS, INC.
COSMO'S FOOD PRODUCTS
COUNTRY COFFEE, INC.
COW TREE DISTRIBUTORS INC.
CP KELCO APS
CP KELCO GERMANY GMBH
CP KELCO PHILIPPINES, INC.
CRACKER BARREL OLD COUNTRY STORES
CRISTALIA ACQUISITION CORP.
CRODA SINGAPORE PTE. LTD.
CROSSWIND FOODS, INC.
CWG PRODUCTS
CYANOTECH CORPORATION
CYTEC INDUSTRIES INC.
CYTEC INDUSTRIES UK LTD.
DACOSTA & CO
DAGAN PIZZA
DAICEL CHEMICAL INDUSTIRES, ARAI
DAICEL CHEMICAL INDUSTRIES, LTD.
DAIRFAIR FARMS
DAIRY FRESH FOODS INC.
DAIRY MARKETING ALLIANCE, LLC
DALIAN F.T.Z. WENDA INTERNATIONAL TRADE
DAN-D FOODS
DANISCO MALAYSIA SDN BHD
DANNY'S RESTAURANT
DARNA RESTAURANT
DAVID MICHAEL & CO., INC.
DAVID ROSEN BAKERS SUPPLY
DAVIS GRANDE
DAWN FOOD PRODUCTS
DAWN FOOD PRODUCTS,INC
DEAN BRENNAN TRANSPORT, INC.
DEAN FOODS (KENTUCKY)
DEB-EL FOODS
DECOPAC
DEEP SOUTH PRODUCTS
DEEP SOUTH PRODUCTS INC.
DEGUSSA
DEGUSSA FLAVORS
DEGUSSA TEXTURANT SYSTEMS
DEHYDRATES, INC.
DEL MAR FOOD PRODUCTS CORP.
DEL MONTE FRESH PRODUCE
DELAFAILLE NV
DELI KASBAH
DELICIOUS PIZZA SHOP
DELL'S MARASCHINO CHERRIES CO.
DEMASA HEARTS OF PALM DIVISION
DESERT HERB COMPANY
DETROIT CITY DAIRY
DEVANSOY FARMS
DIAMOND DISTRICT CLUB--DIAMANTE PIZZA
DIDCO IMPORTS CORP.
DINESEN TRADING COMPANY
DINTER GMBH
DMV U.S.A.
DOMANI RISTORANTE
DOMINICK'S FINER FOODS
DOMINION PRODUCTS, INC.
DORVAL TRADING CO., LTD.
DOUGIE'S BBQ NYC
DSM BAKERY INGREDIENTS B.V.
DSM FOOD SPECIALTIES (DAIRY INGREDIENTS)
DSM FOOD SPECIALTIES B.V.
DSM FOOD SPECIALTIES USA, INC. (SAVORY)
DUBOIS-NATURAL ESTERS SDN BHD
DUNKIN' DONUTS
DUSO CHEMICAL COMPANY, INC.
DUTCH COCOA BV
DUTCH VALLEY FOOD DIST.(BULK FOODS INC)
E.J. COX CO. INC.
EAGLE FOOD STORES
EAGLE SPICE AND EXTRACT CO.
EASTERN BULK TRANSPORT, INC.
EASTERN MALT CORPORATION
EBRO FOODS, INC.
EDEN FOODS
EDGEWATER HOTEL CASINO
EDWARD DON & CO.
EEE'S BAKERY AND CAFE
EGON HIRSCH GMBH & CO., KG
ELGIN DAIRY FOODS, INC.
ELI'S BREAD, INC.
ELITE FOODS, LTD
ELITE INDUSTRIES LTD.
EM HACHITA
EMCO CHEMICAL
EMCO FOODSERVICE SYSTEMS
EMERALD CATERING
EMERALD INDUSTRIES DIVISION
EMERSON MARKETING CO.
ENERGY BEVERAGE CO., INC.
ENGELHARD CORP-CHEMICAL CATALYST GROUP
ENGELHARD CORP. CHEMICAL CATALYSTS GROUP
ENGELHARD DE MEERN B.V.
ESTERCHEM (M) SDN BHD
ESTERCHEM(M)SDN.BHD.
ESTEROL SDN BHD
EUROCOM SRL
EUROLAT S.P.A.
EUROMAS NV
EUROPA GRILL
EXCALIBUR HOTEL CASINO
EXTRA MARKETING
F.B. WASHBURN CANDY CORPORATION
F.LLI DAMIANO E C.S.R.L.
FACI ASIA PACIFIC PTE LTD
FAIRWAY MARKETS
FAME MARKETING CORP.
FAME MARKETING CORPORATION
FAMOUS FIXINS, INC.
FAR EAST INDUSTRIES, INC.
FAREWAY STORES
FARMERS DAIRIES
FARMLAND PRODUCTS
FATTAL'S BAKERY & GROCERY
FATTY CHEMICALS (MALAYSIA) SDN BHD
FAZER BAKERIES LTD.
FCI TECHNOLIGIES, INC.
FEDERATED FOOD GROUP, INC.
FERRO PFANSTIEHL LABORATORIES, INC.
FETTRAFFINERIE BRAKE
FIBRE CHEMICALS
FIESTA BRANDS, INC.
FIESTA CANNING COMPANY, INC.
FIESTA MART INC.
FIGUEROA BROTHERS, INC
FILTERFRESH CORP.
FINEST BRAND FOODS DIST. CO.
FIRST GRADE AGENCY PTE LTD
FIRST SPICE MIXING CO.
FIRST SPICE MIXING CO., INC.
FLASH FOODS
FLAVOR & FOOD INGREDIENTS INC.
FLAVOR CONCEPTS, INC.
FLAVOR DYNAMICS, INC.
FLAVORMATIC INDUSTRIES, INC.
FLAVORS OF NORTH AMERICA
FLEISCHMANN'S YEAST, DIVISION OF BURNS PHILP FOOD
FLEMING
FLEMING COMPANIES, INC.
FLEMING COMPANIES,INC
FLEURCHEM, INC.
FOIL LAMINATING INC.
FONTESANA
FOOD EMPORIUM
FOOD HANDLER INC.
FOOD LION, LLC
FOOD SERVICE OF AMERICA
FOOD TOWN
FOOD TRADING CORP. OF AMERICA
FOODHOLD U.S.A., INC.
FOODHOLD USA
FOODTOWN
FORD'S FOODS,INC.
FOREMAN FOODS INC.
FOREMOST FARMS USA
FORMOSA PLASTIC CORP., USA
FOSTER FARMS DAIRY
FRANK A. SERIO & SONS, INC.
FRANK C. ALEGRE TRUCKING, INC.
FRANKENMUTH FUNDRAISING CORP
FRANKLIN BAKER COCONUT
FRANKLIN CONNECTIONS L.P.
FRED MEYER
FRED MEYER, INC.
FREEDOM TRAIL MIX
FRESH EXPRESS
FRESNO TRUCKWASH
FRIEDMAN'S FISH
FRIENDLY ICE CREAM CORPORATION
FRINGS AMERICA INC.
FROSTY ACRES BRANDS
FRUIT A FREEZE
FRY'S FOOD AND DRUG STORE
FURR'S SUPERMARKETS, INC.
G. SCACCIANOCE & CO.
G.M.V. CHOCOLATES
GALLO PROTEIN - PLANT #06-77
GALORE FOODS, INC.
GAMAY FOODS, INC.
GANDY'S DAIRIES INC.
GANI PRODUCTS, INC.
GARDEN BY THE COURT
GARDEN SPOT DISTRIBUTORS
GARELICK FARMS
GARY NULL ASSOC
GAT FOODS
GATEWAY TERMINAL SERVICES
GENERAL MILLS, INC. FOODSERVICE DIV
GENUARDI'S FAMILY MARKETS
GENUTH SUPPLY CORP.
GEORGE HAND DISTILLED PRODUCTS LTD.
GERMANTOWN INTERNATIONAL LTD.
GFA BRANDS INC.
GIANT EAGLE
GIANT FOOD, INC.
GIANT FOODS
GIANT OF MARYLAND
GIFTCO INC.
GILETTE FOODS INC.
GILSTER MARY LEE (CEREAL PLANT)
GILSTER MARY LEE (POPCORN PLANT)
GILSTER MARY LEE CORPORATION
GIRL SCOUTS OF THE U.S.A.
GIVAUDAN/INTERNATIONAL BIOFLAVORS, INC.
GIVERE CHOCOLATIER INC.
GLACIER CLEAR
GLACIER CLEAR ORANGE SPRINGS
GLADDER'S GOURMET COOKIES, INC.
GLOBAL EXPORT MARKETING. CO., LTD.
GLOBAL PROTEIN FOODS
GLOBAL TRADING, INC.
GLOBE NATURAL INTERNACIONAL, S.A.
GODO SHUSEI COMPANY, LTD.
GOLAN HEIGHTS WINERY LTD.
GOLD HARBOR COMMODITIES INC.
GOLDEN GLOW COOKIE CO., INC.
GOLDEN SELECT FOODS COMPANY
GOLDEN STATE BAKERY SUPPLY INC
GOLDEN TASTE INC.
GORDON FOOD SERVICES
GOSSNER FOODS INC - PLANT #49-61
GRACE BAKING
GRAND UNION CO
GRANDE CHEESE COMPANY
GRAPPOLINI G. SURL
GRAY & COMPANY
GREAT AMERICAN OPPORTUNITIES
GREAT ATLANTIC & PACIFIC COMPANY OF CANADA LTD.
GREAT EASTERN SUN COMPANY
GREEN'S
GRIFFITH LABORATORIES
GROUPE JEAN COUTU (PJC)
GUANSHENGYUAN KYOWA AMINO ACID CO. LTD.
GUILD ENTERPRISES INC./ALGAM AGENCIES LTD.
GUS SCLAFANI CORP.
GUSTO VA MARE
GUYLIAN NV CHOCOLATERIE
H.B. FULLER COMPANY
H.C.I. CHEMICALS (USA) INC.
H.E. BUTT GROCERY CO.
H.E. BUTT GROCERY COMPANY
H.L. BENNDORF CORP.
HACO, LTD.
HADDON HOUSE FOOD PRODUCTS, INC.
HADLEY DATE GARDENS
HAGGADAH PASSOVER BAKERY
HAIFA SMOKED FISH,INC.
HALL OF FAME CANDY & NUTS
HAMAMA MEIR TRADING LTD.
HANNAFORD BROS. CO.
HANNAFORD BROTHERS
HAPPY & HEALTHY PRODUCTS, INC.
HARCOS CHEMICALS INC.
HARRIS TEETER
HARRY'S FARMERS MARKET
HAUSER INC.
HAWK DAIRY
HAWK DAIRY (PLANT #34-010730)
HAWK FLOUR MILLS
HAWKINS, INC.
HAYASHIBARA INTERNATIONAL INC.
HEALTHY DELITES.COM CORP.
HEARTLAND HONEY LLC
HEBEI NEW DONGHUA AMINO ACID CO, LTD.
HELIANTHUS S.A.C.
HELLER'S SEASONING & INGREDIENTS
HENRY BROCH & COMPANY
HERCULES DOEL B.V.B.A. (AQUALON DIVISION)
HERR FOODS INC.
HERSHEY IMPORT CO., INC.
HESCO FOOD INDUSTRY CO., INC.
HESEGO INDUSTRY SDN,BHD,
HI-MAR SPECIALTIES, INC.
HIALEAH PRODUCTS CO. D/B/A OH NUTS
HIRSCH BROS. BAKERY
HKS MARKETING LIMITED
HOD HEFER LTD.
HOLLANDIA DAIRY
HOMER OIL COMPANY, INC.
HONG MAO BIOCHEMICALS CO., LTD.
HOOGWEGT INTERNATIONAL BV
HORSTMANN MIX & CREAM, INC.
HOSTBROOK SPA
HOTEL BAR
HRW PRODUCTIONS, INC.
HUB FOOD CORP.
HUBBARD PEANUT CO., INC.
HUBEI YITAI PHARMACEUTICAL CO., LTD.
HUBER CHEMICALS INDIA
HUDSON'S COFFEE
HUHTAMAKI RETAIL BUSINESS UNIT
HY-VEE, INC.
I. TSALOVITCH PROPERTIES & INVESTMENTS LTD.
IDEA SPA
IFF INDIA
IFF INTL. FLAVORS & FRAGRANCES, INC.
IFFCO (M) SDN. BHD.
IFS
IGA, INC.
IMAC INT'L MEDIA & CULTURES PL # 31-221
IMAGINATION IN ACTION, INC.
IMPERIAL CROWN MARKETING CORP. INDUSTRIAL DESHIDRATADORA, S.A. DE C.V.
INDUSTRIALIZADORA INTEGRAL DEL AGAVE,S.A
INDUSTRIAS DEL MAIZ S.A.
INDUSTRIAS J. MATAS
INDYBAKE PRODUCTS
INGLES
INGLES MARKETS, INC.
INGREDIA
INGREDIENTES KERRY DE MEXICO S.A. DE C.V
INNOVATIVE CEREAL PRODUCTS INC.
INOVATECH USA,INC
INTERCOM, S.A.
INTERNATIONAL FOOD SOLUTIONS
INTERNATIONAL FOODCRAFT CORP.
INTERNATIONAL MOLASSES CORPORATION
INTERNATIONAL SPECIALTY PRODUCTS
INTERPROVINCIAL COOPERATIVE LIMITED
INTERSEM S.A.
INTERSTATE BAKERIES CORP.
INVERTEC FOODS S.A.
INVERTEC NATURAL JUICE S.A.
ISLAND OASIS
ISRAEL BEER BREWERIES LTD.
ISRAEL BEIGEL BAKING COMPANY
ITALO SUISSE NV
J&D FINE FOODS
J. RUTIGLIANO & SONS, INC.
J.M. HUBER BELGIUM
J.M. HUBER CORPORATION
J.M. HUBER FINLAND OY
J.R. SHORT MILLING COMPANY
JADA SPECIALITIES, INC.
JAHNCKE FRUCHTSAFTE-KONZENTRATE GMBH & CO. KG
JAMCO/MULTIFOODS
JAN DEKKER INTERNATIONAL BV
JAYANT AGRO-ORGANICS LTD
JAYANT AGRO-ORGANICS LTD.
JAYANT OIL MILLS
JEEN INTERNATIONAL CORP.
JERUSALEM KOSHER RESTAURANT
JIANGSU DIYI PHARMACEUTICAL CO., LTD.
JINIL AU CHOCOLAT
JOEY'S FINE FOODS, INC.
JOHNSON MATTHEY CHEMICALS GMBH
JON-LIN FROZEN FOODS
JOSEPH ADAMS CORPORATION
JOSEPH RUTIGLIANO & SONS INC.
JOSEPH ZAKON WINERY
JP FOODSERVICE INC.
JP NORTH AMERICA INC.
JPL MARKETING INC.
K & W POPCORN, INC.
K-MART CORPORATION
K. KALUSTYAN ORIENT EXPERT TRADING CORP.
KARLSHAMNS BV
KASHIMA CHEMICAL CO., LTD.
KASTNER'S PASTRIES
KATHRYN BEICH
KEEBLER - SUNSHINE BISCUITS, INC.
KEEBLER COMPANY
KEEBLER COMPANY - PLANT #39-132
KEEFE SUPPLY CO
KELLERS CREAMERY LLC
KELLOGG'S/WORTHINGTON FOODS, INC
KEMACH FOOD PRODUCTS
KENNIE'S MARKET INC.
KERN LABORATORIES
KERRY INGREDIENTS (BELOIT)
KEY FOODS
KIC CHEMICALS, INC.
KIME'S CIDER MILL
KINERET
KING ARTHUR FLOUR INC.
KING KULLEN
KING KULLEN GROCERY
KINGS SUPERMARKETS
KLEIN'S NATURALS
KLENE'S
KOHJIN CO., LTD
KONGO CHEMICAL CO., LTD.
KONTOS FOODS, INC.
KOPPER'S CHOCOLATE COMPANY
KOSHER CHINESE EXPRESS
KRAFT CANADA, INC
KRAFT FOOD INGREDIENTS (KFI)
KRAFT FOODS
KRAFT FOODS (CHURNY)
KRAFT FOODS (POST)
KRAFT FOODS (USDA #06-25)
KRAFT FOODS (USDA #36-2010)
KRAFT FOODS COFFEE OPERATIONS GERMANY
KRAFT FOODS SCHWEIZ AG
KRAFT FOODS, INC.
KRAFT FOODS, INC. (ATLANTIC GELATIN)
KRAFT FOODSERVICE, INC.
KRAFT NORTH AMERICA EAST HANOVER TECH CENTER
KRAUS & COMPANY, INC./B.C. FLAVORS, INC.
KRISPY KERNEL, INC.
KROGER
KROGER ATLANTA
KYOWA HAKKO U.S.A., INC.
KYUSHU KAKO CO.,LTD
LA GALVANINA S.P.A.
LA PREFERIDA INC.
LAITERIE DE SAINT MALO SA
LALLEMAND INC
LAMBENT TECHNOLOGIES
LAMONTAGNE CHOCOLATE INC.
LANCO CORPORATION - PARAMOUNT CHOCOLATES
LAND O SUN DAIRIES LLC
LAND O'LAKES, INC.
LANGER TRANSPORT CORPORATION
LAS BRAND INC.
LAS S.R.L.
LAWRENCE FOODS
LE MARAIS (GK GRILL, LLC.)
LEACH FARMS, INC.
LEHIGH VALLEY DAIRIES
LEIBER GMBH
LES ALIMENTS CSP FOODS
LES VINS MAYER HALPERN
LESAFFRE YEAST CORP
LESAFFRE YEAST CORP.
LIGHTLIFE FOODS, INC.
LIN'S KOSHER CHINESE KITCHEN (MAIL ADD)
LINDLEY MILLS, INC.
LINETTE QUALITY CHOCOLATES
LIPIDCHEM
LIPO CHEMICALS, INC.
LIPTON
LOBLAW BRANDS, LTD.
LODERS CROKLAAN B.V.
LONG'S DRUGS
LONGVIEW TRADING,INC
LOUIS TRAUTH DAIRY INC.
LUBAN INTERNATIONAL
LUBRIZOL
LUXOR HOTEL CASINO
LYNN DAIRY INC. (LYNN PROTEIN) #55-1522
LYONS-MAGNUS
M & R DISTRIBUTION
M. SLAVIN & SONS
MAISON LAPIERRE INC.
MAKKOS OF BROOKLYN LTD.
MALEE SAMPRAN FACTORY PUBLIC CO., LTD.
MALT DIASTASE CORPORATION
MALT PROD. CORP./INTERN. MOLASSES
MALT PRODUCTS CORP.
MANDARIN SOY SAUCE
MANE - CALIFORNIA BRANDS, INC.
MANHATTAN CHOCOLATES INC.
MARKET BASKET BRAND (DEMOULAS)
MARKETING MANAGEMENT
MARKON COOPERATIVE
MARRIOTT INTERNATIONAL, INC.
MARSH SUPERMARKETS
MARUHA CORPORATION
MARUZEN PHARMACEUTICALS CO., LTD.
MASIHANA INC.
MASILY S.A.
MATOL BOTANICAL INTERNATIONAL, INC.
MAURI BRASIL IND. COM. E. IMPORT LTDA.
MAXIM
MAZOR'S FRENCH DOUGH COMPANY
MCCAFFREY'S
MCCORMICK DISTILLING CO., INC.
MCDONALD'S CORPORATION
MCKEE FOODS CORPORATION
MEADOW GOLD
MEADOW GOLD DAIRIES
MEADOW GOLD DAIRIES, INC. PLANT #08-04
MEIJER, INC.
MEIJI SEIKA KAISHA, LTD.
MELROSE DAIRY PROTEINS LLC-PLANT #27-630
MESADA INTERNATIONAL TRADING
METRO & RICHELIEU INC.
METRO RICHELIEU
MEZONOS MAVEN BAKERY INC.
MICHIGAN FARM CHEESE DAIRY
MICRO POP USA
MICROWAVE ROASTERS, INC.
MID-ATLANTIC VEGETABLE & SHORTENING CO.
MIDDLE EAST DELIGHTS-ARARAT BAKERY
MIDDLEFIELD MIX, INC. #39-410
MILLE LACS GOURMET FOODS (R)
MILLER & CO.
MILLER BREWING COMPANY
MINOT INTERNATIONAL
MIRSA INC.
MISITANO & STRACUZZI S.P.A.
MISTER SNACKS (DIV. OF SUNBIRD SNACKS)
MITOKU CO. LTD.
MITSUI & CO. (U.S.A.), INC.
MITSUI & CO., USA INC.
MLO PRODUCTS, CO.
MODERN PRODUCTS, INC.
MOLDA AG
MONTENA TARANTO FOODS (PLANT#34-010413)
MORNING GLORY DAIRY
MORNINGSTAR FOODS
MT. ARARAT BAKERY
MUIRHEAD
MULLINS WHEY INC.
MUNCHICK'S FISH COMPANY, INC.
MY BROTHER BOBBY'S SALSA, LLC
MY GRANDMAS COFFEE CAKES
MY MOST FAVORITE DESSERT COMPANY
MYC INGREDIENTS, LTD.
N.V. DE ZUIKER COMPAGNIE
NABISCO
NANA SYLVIA'S FOODS
NASH FINCH CO.
NATIONAL BRAND COFFEE AND PAPER DISTRIBUTING CORP.
NATIONAL CHEESE CO.
NATIONAL VINEGAR CO.
NATURAL IMPORT COMPANY, INC.
NATURAL OLEOCHEMICALS SDN BHD
NATURAL ORGANICS
NATURE SOY INC.
NATUREX
NAYLOR CANDIES, INC.
NBTY, INC.
ND LABS INC.
NESTLE FOOD COMPANY
NESTLE SINGAPORE PTE LTD
NETWORK SERVICES COMPANY
NEW FOODS INDUSTRY
NEW MERIDIAN FOODS
NEW YUNG WAH
NEWLY WEDS FOODS, INC.
NEWMAN'S OWN, INC.
NGO CHEW HONG OILS & FATS(M) SDN.
NIKKI'S COOKIES INC.
NIPPON ZEON CO. LTD (MIZUSHIMA PLANT)
NOGA DAIRY INC.
NORAC INC
NORTH AMERICAN ENTERPRISE
NORTH AMERICAN TEA AND COFFEE
NORTH COAST SEAFOODS
NORTHAMPTON PEANUT COMPANY
NORTHWEST PEA & BEAN COMPANY
NUGGET DISTRIBUTORS
NUTRIENTS INCORPORATED
NY PASTA AUTHORITY
NZMP MARLBOROUGH
OAKHURST DAIRY
OASIS FOOD COMPANY
OBIPEKTIN AG
OCEANSIDE KNISH FACTORY - PAPA'S KITCHEN
OGEM-OFFICE GENERAL DES EAUX MINERALES
OH! NUTS
OLD COLONY BAKING CO.
OMYA PERALTA GMBH
ORANGE JUICE/FOOD TANK TRUCK WASH INC.
ORDU SOYA SANAYI A.S.
ORGANIC BY NATURE, INC.
ORGANIC TECHNOLOGIES
ORGANIC VALLEY/CROPP COOPERATIVE
ORLEANS PACKAGING COMPANY
OTSUKA CHEMICAL CO., LTD.
OVERSEAL COLOR INC.
P.E. KRAMME, INC.
P.L.THOMAS & CO., INC.
P.R.R.C. (PRICE RITE)
P.T. CISADANE RAYA CHEMICALS
P.T. PULAU SAMBU GUNTUNG
P.T. RIAU SAKTI UNITED PLANTATIONS
P.T. SAYAP MAS UTAMA
P.T. WINGS SURYA
PAC-MOORE PRODUCTS, INC.
PACIDA INTERNATIONAL (USA) INC.
PACIFIC ROYAL BASIC FOODS
PACTIV CORPORATION
PAK TECHNOLOGIES CUSTOM FOODS GROUP
PALACE STATION HOTEL/CASINO
PALM-OLEO SDN. BHD.
PALMAMIDE SDN BHD
PALMAZONE INC.
PAN AMERICAN GRAIN
PAN CENTURY EDIBLE OILS
PAN-CENTURY OLEOCHEMICALS SDN. BHD.
PANDA FOOD PRODUCTS, INC.
PANHANDLE MILLING COMPANY
PANINKRET CHEM. PHARM. VERTRIEBSGES MBH
PAPE FOODS
PARMALAT FOOD INC.
PASKESZ CANDY COMPANY
PATHMARK STORES INC.
PEARL VALLEY CHEESE
PEGASUS INC.
PENNSYLVANIA DUTCH CANDIES
PENWEST PHARMACEUTICAL
PERFORMANCE FOOD GROUP
PERRIER GROUP
PETER CREMER (S) GMBH
PETER PAUL PHILIPPINE CORPORATION
PHILDESCO, INC.
PHYTO SOURCE
PINATI RESTAURANT
PIONEER FLOUR MILLS
PIZZA INN (NORCO)
PIZZA NOSH
PLANET KOSHER
PLANTERS COTTON OIL MILL, INC.
PLANTERS LIFE SAVERS COMPANY
PLB SPORTS
PLOCHMAN, INC.
PLUMBRIDGE
POCAHONTAS FOODS USA
POKONOBE INDUSTRIES INC.
POLAND'S BEST INC.
POLAR FOODS, INC.
POLAROME INTERNATIONAL, INC.
POORE BROTHERS INC.
POPOWICH MILLING
POWER SNACKS
PRAIRIE CITY BAKERY
PREMIER FOODSERVICE DISTRIBUTORS, INC.
PREMIER MALT PRODUCTS CORP.
PREMIUM INGREDIENTS LTD.
PREMIUM VEGETABLE OILS BHD.
PRESCO FOOD SERVICES
PRESIDENT'S CHOICE INTERNATIONAL
PRESTIGE SALES INC.
PRICE CHOPPER
PRICECOSTCO (COSTCO)
PRO TRANSPORT, INC.
PROCESADORA CONTINENTAL DE ALIMENTOS S.A
PRODUCERS DAIRY FOODS INC.
PRODUCTOS METALEST S.L.
PROGRESSIVE DONUTS/DUNK-N-SIP, INC.
PROMIND AGRO-INDUSTRIAL, S.A.
PROMISED LAND DAIRY
PROTEIN UND OELWERK NEUSS GMBH & CO. KG
PROTIENT INC.
PROTIENT, INC.
PT. JAKA SAKTIBUANA INTERNATIONAL
PT. KAO INDONESIA CHEMICALS
PT. OLEOCHEM & SOAP INDUSTRI
PT. SUMI ASIH
PT. WIHADIL CHEMICAL INDUSTRY
PUBLIX SUPER MARKETS, INC.
PUGLISI EGG FARM
PULASKI PRODUCTS CO., INC.
PYA MONARCH, INC.
QINGDAO JIAONAN BRIGHT MOON SEAWEED INDUSTRIES CO. LTD
QSP, INC.
QUAKER SUGAR CO., INC.
QUALITY BOTANICAL INGREDIENTS, INC.
QUALITY INGREDIENTS CORPORATION
QUANTUM HERBAL PRODUCTS, LTD.
QUEST INTERNATIONAL
QUEST INTERNATIONAL (SCOTLAND)
QUEST INTERNATIONAL FLAVORS & FOOD ING.
QUICK DRY FOODS USA INC.
QUICK'S CANDY
QUINN'S SPECIALTY PRODUCTS
R D ENTERPRISES
R. TORRE & COMPANY
R.M. PALMER COMPANY
RAINBOW FARMS
RAISIO GROUP PLC, RAISIO BENECOL LTD.
RAISIO STAEST US INC.
RALPHS GROCERY CO.
RAMAPO RIDGE
RAMSEY SIAS, INC.
RED ARROW PRODUCTS COMPANY LLC.
RED STAR YEAST & PRODUCTS
REGAL EXTRACT CO. INC. MILLFLOW SPICE CORP.
RENAISSANCE FOODS LLC.
RESTAURANT DEPOT
RHODIA FOOD
RHODIA FOOD INDAL
RHODIA INC.
RHODIA MEYPRO B.V.
RICH FOOD
RICHFOOD, INC.
RIKEN VITAMIN CO., LTD.
RIO MAR COUNTRY CLUB
ROBINSON DAIRY
ROCKVIEW FARMS
ROHM AND HAAS COMPANY
ROHTSTEIN CORP. SUGAR DIVISION
RON BEN-ISRAEL CAKES, INC.
ROSKAM BAKING CO.
ROSS PRODUCTS DIV. ABBOTT LABORATORIES LTD.
ROSS PRODUCTS DIVISION
ROSS SWISS DAIRIES
ROUNDY'S, INC.
ROYAL BODYCARE, INC.
ROYAL CANDY, INC.
ROYAL FOOD PRODUCTS
ROYAL PALM INC.
RPF, INC. (ROYAL PALATE FOODS)
RUPARI FOOD SERVICE
RV INDUSTRIES, INC.
RYAN FOODS COMPANY
RYKOFF SEXTON INC.
RYT-WAY INDUSTRIES, INC.
S & S SOAP CO., INC.
S.C. COMSOFT IMPEX S.R.L.
S.I.PR.I.O.
S.P.R.M. INVESTMENT LTD.
S.T. JERRELL
SAFEWAY INC.
SAM WARD COMPANY, INC.
SAMBA HANDELMAAATSCHAPPI
SAN JIRUSHI
SAN REMO FOOD IMPORTED LTD.
SAN-J INTERNATIONAL, INC.
SANDLER'S GIFT BASKETS
SANTA CRISTINA
SANTA FE INGREDIENTS
SANTEE DAIRIES, INC.
SAPUTO CHEESE
SARA LEE BAKERY GROUP
SARA LEE COFFEE & TEA
SARANT INTERNATIONAL COMMODITIES
SARATOGA FLOUR
SATIN FINE FOODS, INC.
SAVORY FOODS, INC.
SCHILL+SEILACHER "STRUKTOL"
SCHNUCK MARKETS, INC.
SCHWEIZ. MILCH-GESELLSCHAFT AG
SCOTT'S, INC.
SEA BREEZE
SEAPOINT FARMS
SEMINOLE FOODS, INC.
SENSIENT FLAVORS
SENSIENT FLAVORS MEXICO, S.A.DE C.V.
SENSUS C.V.
SETTON INTERNATIONAL FOODS, INC.
SETTON PISTACHIO OF TERRA BELLA, INC.
SETTON'S FOODS
SHADY MAPLE FARM LTD.
SHAMIR FOODS INC.
SHAMROCK FOODS CO.
SHANDEX GROUP
SHANDONG DEOSEN CORP., LTD.
SHANGHAI FOURTH PHARMACEUTICAL LTD XU HANG PHARMACEUTICAL FACTORY
SHARP MENTHOL INDIA LIMITED
SHAW'S SUPERMARKETS, INC.
SHAWS SUPERMARKETS
SHEPPARD GRAIN
SHERWOOD BRANDS LLC
SHOPPERS DRUG MART INC.
SHURFINE INTERNATIONAL, INC.
SIDCO FOOD DIST. CO.
SIDCO HEALTH
SIEGEL EGG
SIGNATURE FUNDRAISING INC.
SILVA INTERNATIONAL, INC.
SILVER CATERERS (SILVER HUNTINGTON ENTERPRISES LLC)
SILVER SPRING GARDENS, INC.
SKIDMORE SALES & DISTRIBUTING FOOD DEFOAMERS
SKINNER'S SALTED NUTS, INC.
SMITH BROTHERS FARMS
SMITH'S FOOD & DRUG CENTERS, INC.
SMITTY'S INC.
SNAPPLE BEVERAGE GROUP
SNAPPY POPCORN CO., IND.
SNYDERS OF HANOVER
SOBAYA
SOBEY'S INC.
SOBEYS - OSHAWA GROUP
SOBEYS RETAIL BRAND
SOBEYS, INC.
SOCIETE FLANDRES PICARDIE LAIT
SODA AROMATIC CO., LTD.
SOGO PHARMACEUTICAL CO., LTD.
SOLA BAKERY INC.
SOLLER LLC
SOMMER MAID
SORIANA S.A. DE. C.V.
SOUTHERN ACIDS (M) BERHAD
SOUTHERN INDUSTRIAL SALES,INC.
SOVEX FOODS, A DIVISION OF MCKEE FOODS CORP.
SOY POWER, INC.
SPARROW ENTERPRISES, LTD.
SPARTAN CHEMICAL COMPANY INC.
SPARTAN STORES, INC.
SPECIALTY INDUSTRIAL PRODUCTS, INC.
SPECTRUM COMMODITIES
SPI POLYOLS, INC.
STABILCHEM (M) SDN. BHD.
STABILIMENTO FARMACEUTICO CAV.G.TESTA
STAFF SUPERMARKETS, INC.
STANDARD CANDY COMPANY
STAR KAY WHITE INC.
STAR MARKET
STAR MARKET COMPANY
START FRESH FOODS
STATER BROS. MARKETS
STATION CASINO
STEINHAUSER POLSKA
STENTORIAN INDUSTRIES CO., LTD.
STEPAN COMPANY
STOLT NIELSEN B.V.
STONE MOUNTAIN SNACKS
STOP & SHOP
STOP & SHOP SUPERMARKET CO.
STOW MILLS
STRATHROY FOODS LIMITED
STRETCH ISLAND FRUIT INC.
STUCKEY'S CORPORATION
SUBCO FOODS INC.
SUN ACE KAKOH (MALAYSIA) SDN BHD
SUN ACE KAKOH (PTE.) LTD.
SUNCHEMICAL CO., LTD.
SUNFRESH
SUNFRESH, INC.
SUNRISE CONFECTIONS
SUNRISE INTERNATIONAL CO.
SUNSET STATION
SUNSHINE FRESH INC.
SUPER C
SUPER STORE INDUSTRIES
SUPER VALUE, INC.
SUPERBRAND DAIRY PRODUCTS INC.
SUPERBRAND DAIRY PRODUCTS, INC.
SUPERSTAR COCONUT PRODUCTS CO., INC.
SUZANNE'S SPECIALTIES
SWAN GARDENS
SWEET EXPRESSION
SWISS CHALET FINE FOODS, INC.
SWISS DAIRY - SUIZA
SWISS GOURMET
SWISS VALLEY FARMS COMPANY
SYCAMORE CREEK CO.
SYLVIA WEINSTOCK CAKES
SYSCO CORPORATION
T & L CREATIVE SALADS INC.
T. HASEGAWA CO., LTD. (JAPAN)
T. HASEGAWA U.S.A., INC.
TAIYO INTERNATIONAL INC.
TAKASAGO FOOD PRODUCTS (FLAVORS)
TANABE SEIYAKU CO., LTD (JAPAN)
TANTOS FOODS INTERNATIONAL
TARGET FLAVORS, INC.
TASTY BAKING COMPANY
TATA TEA, INC.
TAYLOR FARMS
TEE LEE POPCORN, INC.
TEMPLE ISRAEL BROTHERHOOD
TERRAPEZ S.A.
TEXAS HOTEL
THE AMERICAN SUGAR REFINING COMPANY
THE DRESCHER CORPORATION
THE ELI'S CHEESECAKE COMPANY
THE FOOD SOURCE, INC.
THE GOLUB CORPORATION
THE GRAND UNION CO.
THE GREAT A&P TEA COMPANY
THE GREAT ATLANTIC AND PACIFIC CO.
THE HEALTHY GOURMET
THE KROGER COMPANY
THE MASTERSON CO.
THE MONTEREY CANNING CO.
THE OSHAWA GROUP LTD./LE GROUPE OSHAWA LTEE
THE STOP & SHOP SUPERMARKET COMPANY
THE WARRELL CORPORATION
THE WESTIN RIOMAR BEACH
THE WISCONSIN CHEESEMAN, INC.
THIRS-TEA CORPORATION
THREE VEE CORPORATION
TIANJIN FREEWORLD INDUSTRY COMPANY LMT
TICOFRUT, S. A.
TINUK, INC.
TIP TOP CANNING
TOM'S FOODS, INC.
TOPCO ASSOCIATES, INC.
TOPCO-RANDALLS FOOD MARKETS, INC.
TOPS MARKETS, INC
TORTILLERIA LA MEXICANA, INC.
TOUFAYAN BAKERY INC.
TOUFAYAN'S BAKERY
TOUL SOCIEDADE PORTUGUESA DE DESIDRATACA
TOYO GOSEI CO., LTD.
TRADE-MARK COFFEE CORPORATION
TRADER JOE
TRADER JOE'S
TRADER JOE'S EAST,INC.
TRANSFORMACIONES AGRICOLAS DE BADAJOZ SA
TREE OF LIFE, INC.
TREFIN NV
TRICO TECHNOLOGIES, INC.
TRINIDAD BENHAM CORP.
TRIPLE-C-INC
TRITON SUPPLY CORP.
TROPHY NUT CO.
TROPICAL NUT & FRUIT INC.
TROPICANA PRODUCTS, INC.
TROPICS FROZEN COCKTAILS
TUSCAN
TWIN COUNTY GROCERS, INC.
TWO TRIBES, LLC
U.S. CHOCOLATE CORP.
U.S. FLAVORS & FRAGRANCES, INC
U.S. FOODSERVICE
U.S. MILLS, INC.
UBE INDUSTRIES, LTD.
ULTRA TRADING INTERNATIONAL LTD.
UNICO FOODS INC.
UNICO, INC.
UNILEVER
UNIPRO FOODSERVICE
UNIPRO FOODSERVICE, INC.
UNIPRO FOODSERVICE-NIFDA
UNIQEMA
UNIQEMA, DIVISION OF UNICHEMA CHEMIE GMBH
UNIQUELY TOGETHER, INC.
UNITED WHOLESALE GROCERY CO.
UNIVERSAL APEX INC.
UPCOUNTRY, INC.
UPSCALE FOODS INC.
US FOODSERVICE, RYKOFF, AND SEXTON
UTC
V.B.S. PURVEYORS OF FINE FOODS
VALENCIA FOODS, INC.
VALUE AMERICA
VAN HOUTON
VAN HOUTTE INC.
VARDA CHOCOLATIER
VELDA FARMS, LLC
VENTURA FOODS, LLC
VIC'S GOURMET POPCORN
VINTAGE SOUTH INC.
VIRGINIA DARE EXTRACT CO., INC.
VITABLEND BV
VITAL & ZOON N.V.
VITAMINS, INC.
VITAMOR KFT.
VITARROZ
VITASOY (U.S.A.) INC.
VITASOY USA, INC.
VOGEL POPCORN
VONS
VVF LIMITED
W. SCHUMACHER & CO. GMBH
W.A. CLEARY PRODUCTS, INC.
WAKEFERN FOOD CORPORATION
WAKEFERN/SHOPRITE
WAKUNAGA OF AMERICA CO., LTD.
WAL-COR CORSANINI DI CARLO SANTINI & C.
WAL-MART STORES INC.
WALGREENS CO.
WALNETTOS, INCORPORATED, DIST.
WALTER RAU NEUSSER 01 UND FETT AG
WANJASHAN MANDARIN SAUCE, INC.
WARDS ICE CREAM CO. INC.
WARRANWOOD WINERY
WASABROD
WASABROD AB
WATSON SYSCO
WATSONVILLE FOODS PRODUCT COMPANY
WATTA MUNCH
WEBSTER INDUSTRIES, INC.
WEGMAN'S INC.
WEIS MARKETS, INC.
WEISS KOSHER BAKERY
WEMMERS TANKTRANSPORT BV
WENDY'S INTERNATIONAL, INC.
WEST LYNN CREAMERY
WESTBY CO-OP CREAMERY
WESTERN COMMERCE CORPORATION
WESTERN FAMILY FOODS, INC.
WHITE ROSE FOODS
WHITE STOKES
WHITE STOKES CO.,
WHITEHALL COMMODITY CORP.
WHITTAKER, CLARK & DANIELS, INC.
WHOLE FOODS
WHOLE FOODS MARKET
WHOLE HERB COMPANY
WILCOX FARMS LLC
WILD OATS MARKETS, INC
WILD WEST PRODUCTS
WILDWOOD NATURAL FOODS, INC.
WILLMARK SALES CO.
WILTON INDUSTRIES
WINN DIXIE
WINN DIXIE - PLANT #12-500
WOLF & LAMB DELICATESSEN
WOODSTOCK FARMS
WORLD FINER FOODS, INC.
WORLD OF CHANTILLY
WORLD SPICE INC.
WRITT SALES & SUPPLY D.B.A. NUTRITIONAL FOCUS
WYTHE-WILL DIST. CO.
YANCHENG HENDING NATIVE PRODUCTS CO. LTD
YOHAY BAKING COMPANY
YONEYAMA YAKUHIN KOGYO CO., LTD.
YOST FOODS, INC.
ZALOOM MARKETING CORP.
ZANDER'S CREAMERY, INC.
ZANDER'S CREAMERY, INC. #55-309
ZELLERS INC.
ZEON CHEMICALS YONEZAWA COMPANY, LTD.
ZHEJIANG HAITONG FOOD GROUP CO., LTD.
ZHEJIANG NHU COMPANY, LTD.
ZHEJIANG SILVER RIVER FOODS CO., LTD.
ZION NATURAL GOURMET FOOD
ZOGLO'S
ZOMICK'S BAKERY

The list is interesting but quite incomplete.
Coors beer is kosher. So is Ajax dishwashing liquid, for heaven's sake.
It would probably be easier to make a list of kitchen consumables that do
NOT come with the kosher tax attached.

The only place there is such a thing as kosher tax is in the "mind" of
something whose IQ is too low to allow them enough success to afford
them the food, let alone the tax.

[Asterix]

Post by USNSM
They pass on the cost to the consumer. This hidden tax cost Americans 100's
of millions each year. Look in your refrigerator or cabinets and see how
many items in there have the "k" or the "u" symbol. They have to pay Jewish
rabbis to get those kosher symbols put on their food. Here is a small list
of companies who pay the tax
15TH AVENUE INC.
A BAGUETTE BAR
A SOUTHERN SEASON
A. FODERA & SONS INC.
AB NORDBAKELS
ABACO INC.
ACIDCHEM INTERNATIONAL SDN. BHD.
ADOHR FARMS (DIV. OF SUIZA) PLANT #06-70
AGRAZ S.A.
AGRI-MARK - PLANT #50-40
AGROINDUSTRIAS CEPIA S.A.
AGUSA, INC.
AHOLD USA
AHOLD USA, INC.
AIR STREAM FOODS
AISAN CHEMICAL CO., LTD.
AIYA AMERICA INC.
AJINOMOTO CO., INC.
AJINOMOTO U.S.A., INC.
AKZO-NOBEL CHEMICALS, INC.
AL GELATO, OGGI, INC.
ALBERTSON'S INC.
ALCAN FOIL PRODUCTS
ALDI, INC.
ALEXIA FOODS LLC
ALFREBRO, INC.
ALIMENTOS KAMUK INT. C.R. S.A.
ALL KITCHENS OF AMERICA
ALLAN CHEMICAL CORP
ALLIANT FOODSERVICE
ALLIED INTERNATIONAL CORP.
ALTHAEA N.V.
ALTO DAIRY COOPERATIVE, PLANT #55-0863
ALTO DAIRY COOPERATIVE, PLANT #55-112
AMAZON CAFE (S.I.A.E.A.1. INC.)
AMERICAN ALMOND PRODUCTS CO.
AMERICAN BAKELS, INC.
AMERICAN CLASSIC SPECIALTIES CORP.
AMERICAN GROWERS FOODS
AMERICAN INTERNATIONAL CHEMICAL
AMERICAN KEY FOOD PRODUCTS
AMERICAN PROCUREMENT & LOGISTICS
AMERICAN ROLAND FOOD CORP.
AMERICAN SOY PRODUCTS, INC.
AMERICAN STORES COMPANY
AMERICAN SUGAR REFINING INC.
AMERICAN VALUE BRANDS
AMERICAN YEAST SALES
AMERIPAC CHEMICAL CORPORATION
AMERIPAC YONG CHANG CHEMICAL CO. LTD.
AMT LABS, INC.
ANDERSON DAIRY
ANDERSON INTERNATIONAL FOODS
APAC CHEMICAL CORPORATION
APK INC.
APPLETON PRODUCE CO.
ARAMARK
ARAYASSI, INC.
ARC-MEN FOOD INDUSTRIES CORPORATION
ARISTA INDUSTRIES, INC.
ARROWHEAD MILLS INC.
ARWAY CONFECTIONS, INC.
ASAF INTERNATIONAL, INC. (AROMA KOSHER RESTAU)
ASAHI DENKA CO., LTD.
ASAHI FOOD & HEALTHCARE CO., LTD.
ASAP FOOD PRODUCTS
ASBO DESHIDRATADOS LTDA.
ASHLAND CHEMICAL, INC.
ASHLAND DISTRIBUTION COMPANY
ASHLAND DISTRIBUTION COMPANY A DIV OF ASHLAND INC.
ASSOCIATED BRANDS INC.
ASSOCIATED BRANDS, INC. (ONTARIO FOODS)
ASSOCIATED FOOD STORES
ASSOCIATED WHOLESALE GROCERS, INC.
ASTOR PRODUCTS, INC.
ATHENS PASTRIES & FROZEN FOODS
ATKINSON PECAN CANDIES
ATLANTIC QUALITY SPICE & SEASONINGS
ATLAS PRESERVES CO., INC.
AUSTIN SPECIAL FOODS COMPANY (ASFC)
AVATAR CORPORATION
AZAR NUT COMPANY
B&B INTERNATIONAL CONNECTIONS, INC.
B&G S.R.L.
B.J.'S WHOLESALE CLUB
BADIA SPICES, INC.
BAGEL TIME RESTAURANT
BAGELTIME
BAKE LINE PRODUCTS, INC.
BAKEMARK - RAMCO DIST.
BAKEMARK-BUFFALO
BAKER'S CHOICE CONFECTIONARY
BAKERY DISTRIBUTERS OF AMERICA
BALDWIN RICHARDSON FOODS CO.
BALFORD FARMS
BALTIMORE INGREDIENTS INTERNATIONAL
BALTIMORE INGREDIENTS INTERNATIONAL (R)
BARKAN WINE CELLARS LTD.
BARLEANS ORGANIC OIL
BARONA CASINO
BARRY CALLEBAUT BELGIUM NV
BARRY CALLEBAUT CANADA INC.
BARRY CALLEBAUT USA INC.
BARUCH RESTAURANT
BASF CORPORATION
BASF CORPORATION (FREEPORT, TX)
BASF CORPORATION (GEISMAR, LA)
BASIC CHEMICAL SOLUTIONS
BASIC CHEMICAL SOLUTIONS (PVS)
BASIC FOOD FLAVORS
BECKER'S MILK & ICE CREAM
BEE NATURAL HONEY CO., INC.
BEHN MEYER INTERNATIONAL TRADING SDN BHD
BEIJING TIANLIHAI CHEMICAL CO., LTD.
BELGOMILK - LANGEMARK BELGIUM
BELL BAGEL
BEN E. KEITH FOODS
BENZ'S FOOD PROD., INC.
BERG & SCHMIDT
BERG + SCHMIDT
BEST BRANDS CO. LTD. (MEILLEURES MARQUES)
BI-LO
BIG 8 ADVERTISING L.C.
BIG BOY FOOD GROUP LLC
BIG Y FOODS, INC.
BIO EXTRACT GMBH
BIOCON DEL PERU S.A.
BISCUITS LECLERC LTD.
BISSALEH CAFE
BISTRO GRILL
BLOCKBUSTER ENTERTAINMENT, INC.
BLOMMER CHOCOLATE COMPANY
BLUE & WHITE FOOD CORP.
BLUE DIAMOND GROWERS
BLUE RIDGE FARMS, INC.
BLUE SQUARE LTD.
BLUE SUN LLC TRADER JOES
BLUEDOG ASSOCIATES, INC.
BMF INC.
BON SUISSE INC.
BOOKBINDER'S FOOD DIVISION
BORDEN
BOTANICALS INTERNATIONAL-ZETAPHARMS
BOTANICALS INTL EXTRACTS-A HAUSER CO.
BOULDER POTATO CO.
BOULDER STATION
BOUWHUIS EIPRODUKTEN B.V.
BRAND AROMATICS
BRANDS & BRANDS, LLC
BREWSTER DAIRY (STOCKTON CHEESE) #17-565
BREWSTER DAIRY, INC.
BREWSTER DAIRY, INC., PLANT # 39-101
BRISKA INC.
BRITE WAY FOODS
BROADWAY CAFE PIZZA & HEALTH BAR
BROOK FARMS - NEW HAMPSHIRE LABEL
BROOKSIDE PRODUCTS LTD.
BRUNO'S
C & D DETERGENTS
CAFE CLASSICO
CAHOKIA FLOUR COMPANY
CAHOKIA-BAKEMARK
CAL-WESTERN TRANSPORT, INC.
CALGON CORPORATION
CALIFORNIA PRETZEL CO., INC.
CALIFORNIA PRUNE PACKING CO.
CAMPOS BROS. FARMS
CANANDAIGUA WEST INC.
CAPCO ENTERPRISES INC.
CAPITAL ENTERPRISE
CAPPUCCINO AMERICANA CORP.
CARGILL INC.
CARGILL PALM PRODUCTS SDN BHD
CARGILL SPECIALTY OILS & FATS SDN BHD
CARL BRANDT GMBH & CO.
CARLSBERG BREWERIES A/S
CARVEL ICE CREAM
CATANIA-SPAGNA CORPORATION
CATERING BY SOLA
CELLA'S CONFECTIONS, INC.
CENTO FINE FOODS
CENTRAL GROCERS COOPERATIVE, INC.
CENTURY FOODS INTERNATIONAL
CENTURY FOODS POWDER (55-349)
CEREAL PROCESSING, INC.
CEREOL NOVENYOLAJIPARI RT. MAGYARORZAG
CERTIFIED GROCERS MIDWEST INC.
CERTIFIED GROCERS OF CALIFORNIA, LTD.
CESALPINIA FOOD SPA
CHADLER U.S.A, INC.
CHAI CUISINE
CHALLENGE DAIRY PRODUCTS, INC.
CHEMCENTRAL
CHEMCENTRAL SOUTHWEST, L.P.
CHEMICAL DISTRIBUTORS INC.
CHEMSON GMBH
CHERYL & CO.
CHEVRON/TEXACO GLOBAL LUBRICANTS
CHICAGO SWEETENERS INC.
CHINA VITAMINS, LLC
CHOICE PRODUCTS USA, LLC.
CHR. HANSEN A/S
CHR. HANSEN, INC.
CHRISTOPHER RANCH II, L.L.C.
CIA INDUSTRIAL DEL LUKUS, S.A.
CINDERELLA SWEETS
CINE CITTA CAFFE
CIRCUS CIRCUS HOTEL CASINO
CITROSUCO NORTH AMERICA, INC.
CITURGIA BIOCHEMICALS LIMITED
CLARK PRODUCTS INC.
CLARK RETAIL ENTERPRISES(WHITE HEN)
CLASSIC EGG PRODUCTS, INC.
CLASSIC FLAVORS & FRAGRANCES
CLEANSE-TEC
CLEARSPRING LIMITED
CLEMENT PAPPAS & CO., INC.
CLOVERHILL PASTRY VEND CORPORATION
CMEC XINJIANG FOODSTUFF CO., LTD.
CODE-EMCO FOODSERVICE
COFFEE MASTERS, INC.
COGNIS CORPORATION
COGNIS DEUTSCHLAND GMBH & CO. KG
COGNIS FRANCE
COGNIS FRANCE - BOUSSENS
COGNIS NUTRITION TECHNOLOGY
COIFIOCCHI RESTAURANT
COLABOT CANADA (1973) LTEE
COLAVITA U.S.A.
COLD ALEX FOR FOOD PROCESSING
COLOMBINA, S.A.
COLORADO BELLE
COMMUNITY COFFEE COMPANY, LLC
COMPANIA LICORERA DE NICARAGUA S.A.
COMPASS FOODS, INC.
COMSOURCE
COMSOURCE INDEPENDENT FOODSERVICE COMPANIES, INC.
CON AGRA FOODS LTD.
CONAGRA DIVERSIFIED FOOD PRODUCTS COMPANY
CONAGRA FOODS RETAIL PRODUCTS CO. GROCERY FOODS GROUP
CONAGRA FOODS SNACK FOODS GROUP POPCORN DIVISION
CONAGRA GROCERY PRODUCTS LIMITED
CONCORD FOODS, INC.
CONSERVAS VEGETALES DE EXTREMADURA, S.A.
CONSORZIO BIOITALIA ALIMENTARE
CONSUMER BRANDED PROFESSIONAL PRODUCTS DIV, JOHNSONDIVERSEY INC.
COOK IN A CROCK
COOK NATURAL PRODUCTS
COOKIE KINGDOM
COOKIE KINGDOM, INC.
CORRADO SPECIALTY GOODS, INC.
COSMO'S FOOD PRODUCTS
COUNTRY COFFEE, INC.
COW TREE DISTRIBUTORS INC.
CP KELCO APS
CP KELCO GERMANY GMBH
CP KELCO PHILIPPINES, INC.
CRACKER BARREL OLD COUNTRY STORES
CRISTALIA ACQUISITION CORP.
CRODA SINGAPORE PTE. LTD.
CROSSWIND FOODS, INC.
CWG PRODUCTS
CYANOTECH CORPORATION
CYTEC INDUSTRIES INC.
CYTEC INDUSTRIES UK LTD.
DACOSTA & CO
DAGAN PIZZA
DAICEL CHEMICAL INDUSTIRES, ARAI
DAICEL CHEMICAL INDUSTRIES, LTD.
DAIRFAIR FARMS
DAIRY FRESH FOODS INC.
DAIRY MARKETING ALLIANCE, LLC
DALIAN F.T.Z. WENDA INTERNATIONAL TRADE
DAN-D FOODS
DANISCO MALAYSIA SDN BHD
DANNY'S RESTAURANT
DARNA RESTAURANT
DAVID MICHAEL & CO., INC.
DAVID ROSEN BAKERS SUPPLY
DAVIS GRANDE
DAWN FOOD PRODUCTS
DAWN FOOD PRODUCTS,INC
DEAN BRENNAN TRANSPORT, INC.
DEAN FOODS (KENTUCKY)
DEB-EL FOODS
DECOPAC
DEEP SOUTH PRODUCTS
DEEP SOUTH PRODUCTS INC.
DEGUSSA
DEGUSSA FLAVORS
DEGUSSA TEXTURANT SYSTEMS
DEHYDRATES, INC.
DEL MAR FOOD PRODUCTS CORP.
DEL MONTE FRESH PRODUCE
DELAFAILLE NV
DELI KASBAH
DELICIOUS PIZZA SHOP
DELL'S MARASCHINO CHERRIES CO.
DEMASA HEARTS OF PALM DIVISION
DESERT HERB COMPANY
DETROIT CITY DAIRY
DEVANSOY FARMS
DIAMOND DISTRICT CLUB--DIAMANTE PIZZA
DIDCO IMPORTS CORP.
DINESEN TRADING COMPANY
DINTER GMBH
DMV U.S.A.
DOMANI RISTORANTE
DOMINICK'S FINER FOODS
DOMINION PRODUCTS, INC.
DORVAL TRADING CO., LTD.
DOUGIE'S BBQ NYC
DSM BAKERY INGREDIENTS B.V.
DSM FOOD SPECIALTIES (DAIRY INGREDIENTS)
DSM FOOD SPECIALTIES B.V.
DSM FOOD SPECIALTIES USA, INC. (SAVORY)
DUBOIS-NATURAL ESTERS SDN BHD
DUNKIN' DONUTS
DUSO CHEMICAL COMPANY, INC.
DUTCH COCOA BV
DUTCH VALLEY FOOD DIST.(BULK FOODS INC)
E.J. COX CO. INC.
EAGLE FOOD STORES
EAGLE SPICE AND EXTRACT CO.
EASTERN BULK TRANSPORT, INC.
EASTERN MALT CORPORATION
EBRO FOODS, INC.
EDEN FOODS
EDGEWATER HOTEL CASINO
EDWARD DON & CO.
EEE'S BAKERY AND CAFE
EGON HIRSCH GMBH & CO., KG
ELGIN DAIRY FOODS, INC.
ELI'S BREAD, INC.
ELITE FOODS, LTD
ELITE INDUSTRIES LTD.
EM HACHITA
EMCO CHEMICAL
EMCO FOODSERVICE SYSTEMS
EMERALD CATERING
EMERALD INDUSTRIES DIVISION
EMERSON MARKETING CO.
ENERGY BEVERAGE CO., INC.
ENGELHARD CORP-CHEMICAL CATALYST GROUP
ENGELHARD CORP. CHEMICAL CATALYSTS GROUP
ENGELHARD DE MEERN B.V.
ESTERCHEM (M) SDN BHD
ESTERCHEM(M)SDN.BHD.
ESTEROL SDN BHD
EUROCOM SRL
EUROLAT S.P.A.
EUROMAS NV
EUROPA GRILL
EXCALIBUR HOTEL CASINO
EXTRA MARKETING
F.B. WASHBURN CANDY CORPORATION
F.LLI DAMIANO E C.S.R.L.
FACI ASIA PACIFIC PTE LTD
FAIRWAY MARKETS
FAME MARKETING CORP.
FAME MARKETING CORPORATION
FAMOUS FIXINS, INC.
FAR EAST INDUSTRIES, INC.
FAREWAY STORES
FARMERS DAIRIES
FARMLAND PRODUCTS
FATTAL'S BAKERY & GROCERY
FATTY CHEMICALS (MALAYSIA) SDN BHD
FAZER BAKERIES LTD.
FCI TECHNOLIGIES, INC.
FEDERATED FOOD GROUP, INC.
FERRO PFANSTIEHL LABORATORIES, INC.
FETTRAFFINERIE BRAKE
FIBRE CHEMICALS
FIESTA BRANDS, INC.
FIESTA CANNING COMPANY, INC.
FIESTA MART INC.
FIGUEROA BROTHERS, INC
FILTERFRESH CORP.
FINEST BRAND FOODS DIST. CO.
FIRST GRADE AGENCY PTE LTD
FIRST SPICE MIXING CO.
FIRST SPICE MIXING CO., INC.
FLASH FOODS
FLAVOR & FOOD INGREDIENTS INC.
FLAVOR CONCEPTS, INC.
FLAVOR DYNAMICS, INC.
FLAVORMATIC INDUSTRIES, INC.
FLAVORS OF NORTH AMERICA
FLEISCHMANN'S YEAST, DIVISION OF BURNS PHILP FOOD
FLEMING
FLEMING COMPANIES, INC.
FLEMING COMPANIES,INC
FLEURCHEM, INC.
FOIL LAMINATING INC.
FONTESANA
FOOD EMPORIUM
FOOD HANDLER INC.
FOOD LION, LLC
FOOD SERVICE OF AMERICA
FOOD TOWN
FOOD TRADING CORP. OF AMERICA
FOODHOLD U.S.A., INC.
FOODHOLD USA
FOODTOWN
FORD'S FOODS,INC.
FOREMAN FOODS INC.
FOREMOST FARMS USA
FORMOSA PLASTIC CORP., USA
FOSTER FARMS DAIRY
FRANK A. SERIO & SONS, INC.
FRANK C. ALEGRE TRUCKING, INC.
FRANKENMUTH FUNDRAISING CORP
FRANKLIN BAKER COCONUT
FRANKLIN CONNECTIONS L.P.
FRED MEYER
FRED MEYER, INC.
FREEDOM TRAIL MIX
FRESH EXPRESS
FRESNO TRUCKWASH
FRIEDMAN'S FISH
FRIENDLY ICE CREAM CORPORATION
FRINGS AMERICA INC.
FROSTY ACRES BRANDS
FRUIT A FREEZE
FRY'S FOOD AND DRUG STORE
FURR'S SUPERMARKETS, INC.
G. SCACCIANOCE & CO.
G.M.V. CHOCOLATES
GALLO PROTEIN - PLANT #06-77
GALORE FOODS, INC.
GAMAY FOODS, INC.
GANDY'S DAIRIES INC.
GANI PRODUCTS, INC.
GARDEN BY THE COURT
GARDEN SPOT DISTRIBUTORS
GARELICK FARMS
GARY NULL ASSOC
GAT FOODS
GATEWAY TERMINAL SERVICES
GENERAL MILLS, INC. FOODSERVICE DIV
GENUARDI'S FAMILY MARKETS
GENUTH SUPPLY CORP.
GEORGE HAND DISTILLED PRODUCTS LTD.
GERMANTOWN INTERNATIONAL LTD.
GFA BRANDS INC.
GIANT EAGLE
GIANT FOOD, INC.
GIANT FOODS
GIANT OF MARYLAND
GIFTCO INC.
GILETTE FOODS INC.
GILSTER MARY LEE (CEREAL PLANT)
GILSTER MARY LEE (POPCORN PLANT)
GILSTER MARY LEE CORPORATION
GIRL SCOUTS OF THE U.S.A.
GIVAUDAN/INTERNATIONAL BIOFLAVORS, INC.
GIVERE CHOCOLATIER INC.
GLACIER CLEAR
GLACIER CLEAR ORANGE SPRINGS
GLADDER'S GOURMET COOKIES, INC.
GLOBAL EXPORT MARKETING. CO., LTD.
GLOBAL PROTEIN FOODS
GLOBAL TRADING, INC.
GLOBE NATURAL INTERNACIONAL, S.A.
GODO SHUSEI COMPANY, LTD.
GOLAN HEIGHTS WINERY LTD.
GOLD HARBOR COMMODITIES INC.
GOLDEN GLOW COOKIE CO., INC.
GOLDEN SELECT FOODS COMPANY
GOLDEN STATE BAKERY SUPPLY INC
GOLDEN TASTE INC.
GORDON FOOD SERVICES
GOSSNER FOODS INC - PLANT #49-61
GRACE BAKING
GRAND UNION CO
GRANDE CHEESE COMPANY
GRAPPOLINI G. SURL
GRAY & COMPANY
GREAT AMERICAN OPPORTUNITIES
GREAT ATLANTIC & PACIFIC COMPANY OF CANADA LTD.
GREAT EASTERN SUN COMPANY
GREEN'S
GRIFFITH LABORATORIES
GROUPE JEAN COUTU (PJC)
GUANSHENGYUAN KYOWA AMINO ACID CO. LTD.
GUILD ENTERPRISES INC./ALGAM AGENCIES LTD.
GUS SCLAFANI CORP.
GUSTO VA MARE
GUYLIAN NV CHOCOLATERIE
H.B. FULLER COMPANY
H.C.I. CHEMICALS (USA) INC.
H.E. BUTT GROCERY CO.
H.E. BUTT GROCERY COMPANY
H.L. BENNDORF CORP.
HACO, LTD.
HADDON HOUSE FOOD PRODUCTS, INC.
HADLEY DATE GARDENS
HAGGADAH PASSOVER BAKERY
HAIFA SMOKED FISH,INC.
HALL OF FAME CANDY & NUTS
HAMAMA MEIR TRADING LTD.
HANNAFORD BROS. CO.
HANNAFORD BROTHERS
HAPPY & HEALTHY PRODUCTS, INC.
HARCOS CHEMICALS INC.
HARRIS TEETER
HARRY'S FARMERS MARKET
HAUSER INC.
HAWK DAIRY
HAWK DAIRY (PLANT #34-010730)
HAWK FLOUR MILLS
HAWKINS, INC.
HAYASHIBARA INTERNATIONAL INC.
HEALTHY DELITES.COM CORP.
HEARTLAND HONEY LLC
HEBEI NEW DONGHUA AMINO ACID CO, LTD.
HELIANTHUS S.A.C.
HELLER'S SEASONING & INGREDIENTS
HENRY BROCH & COMPANY
HERCULES DOEL B.V.B.A. (AQUALON DIVISION)
HERR FOODS INC.
HERSHEY IMPORT CO., INC.
HESCO FOOD INDUSTRY CO., INC.
HESEGO INDUSTRY SDN,BHD,
HI-MAR SPECIALTIES, INC.
HIALEAH PRODUCTS CO. D/B/A OH NUTS
HIRSCH BROS. BAKERY
HKS MARKETING LIMITED
HOD HEFER LTD.
HOLLANDIA DAIRY
HOMER OIL COMPANY, INC.
HONG MAO BIOCHEMICALS CO., LTD.
HOOGWEGT INTERNATIONAL BV
HORSTMANN MIX & CREAM, INC.
HOSTBROOK SPA
HOTEL BAR
HRW PRODUCTIONS, INC.
HUB FOOD CORP.
HUBBARD PEANUT CO., INC.
HUBEI YITAI PHARMACEUTICAL CO., LTD.
HUBER CHEMICALS INDIA
HUDSON'S COFFEE
HUHTAMAKI RETAIL BUSINESS UNIT
HY-VEE, INC.
I. TSALOVITCH PROPERTIES & INVESTMENTS LTD.
IDEA SPA
IFF INDIA
IFF INTL. FLAVORS & FRAGRANCES, INC.
IFFCO (M) SDN. BHD.
IFS
IGA, INC.
IMAC INT'L MEDIA & CULTURES PL # 31-221
IMAGINATION IN ACTION, INC.
IMPERIAL CROWN MARKETING CORP. INDUSTRIAL DESHIDRATADORA, S.A. DE C.V.
INDUSTRIALIZADORA INTEGRAL DEL AGAVE,S.A
INDUSTRIAS DEL MAIZ S.A.
INDUSTRIAS J. MATAS
INDYBAKE PRODUCTS
INGLES
INGLES MARKETS, INC.
INGREDIA
INGREDIENTES KERRY DE MEXICO S.A. DE C.V
INNOVATIVE CEREAL PRODUCTS INC.
INOVATECH USA,INC
INTERCOM, S.A.
INTERNATIONAL FOOD SOLUTIONS
INTERNATIONAL FOODCRAFT CORP.
INTERNATIONAL MOLASSES CORPORATION
INTERNATIONAL SPECIALTY PRODUCTS
INTERPROVINCIAL COOPERATIVE LIMITED
INTERSEM S.A.
INTERSTATE BAKERIES CORP.
INVERTEC FOODS S.A.
INVERTEC NATURAL JUICE S.A.
ISLAND OASIS
ISRAEL BEER BREWERIES LTD.
ISRAEL BEIGEL BAKING COMPANY
ITALO SUISSE NV
J&D FINE FOODS
J. RUTIGLIANO & SONS, INC.
J.M. HUBER BELGIUM
J.M. HUBER CORPORATION
J.M. HUBER FINLAND OY
J.R. SHORT MILLING COMPANY
JADA SPECIALITIES, INC.
JAHNCKE FRUCHTSAFTE-KONZENTRATE GMBH & CO. KG
JAMCO/MULTIFOODS
JAN DEKKER INTERNATIONAL BV
JAYANT AGRO-ORGANICS LTD
JAYANT AGRO-ORGANICS LTD.
JAYANT OIL MILLS
JEEN INTERNATIONAL CORP.
JERUSALEM KOSHER RESTAURANT
JIANGSU DIYI PHARMACEUTICAL CO., LTD.
JINIL AU CHOCOLAT
JOEY'S FINE FOODS, INC.
JOHNSON MATTHEY CHEMICALS GMBH
JON-LIN FROZEN FOODS
JOSEPH ADAMS CORPORATION
JOSEPH RUTIGLIANO & SONS INC.
JOSEPH ZAKON WINERY
JP FOODSERVICE INC.
JP NORTH AMERICA INC.
JPL MARKETING INC.
K & W POPCORN, INC.
K-MART CORPORATION
K. KALUSTYAN ORIENT EXPERT TRADING CORP.
KARLSHAMNS BV
KASHIMA CHEMICAL CO., LTD.
KASTNER'S PASTRIES
KATHRYN BEICH
KEEBLER - SUNSHINE BISCUITS, INC.
KEEBLER COMPANY
KEEBLER COMPANY - PLANT #39-132
KEEFE SUPPLY CO
KELLERS CREAMERY LLC
KELLOGG'S/WORTHINGTON FOODS, INC
KEMACH FOOD PRODUCTS
KENNIE'S MARKET INC.
KERN LABORATORIES
KERRY INGREDIENTS (BELOIT)
KEY FOODS
KIC CHEMICALS, INC.
KIME'S CIDER MILL
KINERET
KING ARTHUR FLOUR INC.
KING KULLEN
KING KULLEN GROCERY
KINGS SUPERMARKETS
KLEIN'S NATURALS
KLENE'S
KOHJIN CO., LTD
KONGO CHEMICAL CO., LTD.
KONTOS FOODS, INC.
KOPPER'S CHOCOLATE COMPANY
KOSHER CHINESE EXPRESS
KRAFT CANADA, INC
KRAFT FOOD INGREDIENTS (KFI)
KRAFT FOODS
KRAFT FOODS (CHURNY)
KRAFT FOODS (POST)
KRAFT FOODS (USDA #06-25)
KRAFT FOODS (USDA #36-2010)
KRAFT FOODS COFFEE OPERATIONS GERMANY
KRAFT FOODS SCHWEIZ AG
KRAFT FOODS, INC.
KRAFT FOODS, INC. (ATLANTIC GELATIN)
KRAFT FOODSERVICE, INC.
KRAFT NORTH AMERICA EAST HANOVER TECH CENTER
KRAUS & COMPANY, INC./B.C. FLAVORS, INC.
KRISPY KERNEL, INC.
KROGER
KROGER ATLANTA
KYOWA HAKKO U.S.A., INC.
KYUSHU KAKO CO.,LTD
LA GALVANINA S.P.A.
LA PREFERIDA INC.
LAITERIE DE SAINT MALO SA
LALLEMAND INC
LAMBENT TECHNOLOGIES
LAMONTAGNE CHOCOLATE INC.
LANCO CORPORATION - PARAMOUNT CHOCOLATES
LAND O SUN DAIRIES LLC
LAND O'LAKES, INC.
LANGER TRANSPORT CORPORATION
LAS BRAND INC.
LAS S.R.L.
LAWRENCE FOODS
LE MARAIS (GK GRILL, LLC.)
LEACH FARMS, INC.
LEHIGH VALLEY DAIRIES
LEIBER GMBH
LES ALIMENTS CSP FOODS
LES VINS MAYER HALPERN
LESAFFRE YEAST CORP
LESAFFRE YEAST CORP.
LIGHTLIFE FOODS, INC.
LIN'S KOSHER CHINESE KITCHEN (MAIL ADD)
LINDLEY MILLS, INC.
LINETTE QUALITY CHOCOLATES
LIPIDCHEM
LIPO CHEMICALS, INC.
LIPTON
LOBLAW BRANDS, LTD.
LODERS CROKLAAN B.V.
LONG'S DRUGS
LONGVIEW TRADING,INC
LOUIS TRAUTH DAIRY INC.
LUBAN INTERNATIONAL
LUBRIZOL
LUXOR HOTEL CASINO
LYNN DAIRY INC. (LYNN PROTEIN) #55-1522
LYONS-MAGNUS
M & R DISTRIBUTION
M. SLAVIN & SONS
MAISON LAPIERRE INC.
MAKKOS OF BROOKLYN LTD.
MALEE SAMPRAN FACTORY PUBLIC CO., LTD.
MALT DIASTASE CORPORATION
MALT PROD. CORP./INTERN. MOLASSES
MALT PRODUCTS CORP.
MANDARIN SOY SAUCE
MANE - CALIFORNIA BRANDS, INC.
MANHATTAN CHOCOLATES INC.
MARKET BASKET BRAND (DEMOULAS)
MARKETING MANAGEMENT
MARKON COOPERATIVE
MARRIOTT INTERNATIONAL, INC.
MARSH SUPERMARKETS
MARUHA CORPORATION
MARUZEN PHARMACEUTICALS CO., LTD.
MASIHANA INC.
MASILY S.A.
MATOL BOTANICAL INTERNATIONAL, INC.
MAURI BRASIL IND. COM. E. IMPORT LTDA.
MAXIM
MAZOR'S FRENCH DOUGH COMPANY
MCCAFFREY'S
MCCORMICK DISTILLING CO., INC.
MCDONALD'S CORPORATION
MCKEE FOODS CORPORATION
MEADOW GOLD
MEADOW GOLD DAIRIES
MEADOW GOLD DAIRIES, INC. PLANT #08-04
MEIJER, INC.
MEIJI SEIKA KAISHA, LTD.
MELROSE DAIRY PROTEINS LLC-PLANT #27-630
MESADA INTERNATIONAL TRADING
METRO & RICHELIEU INC.
METRO RICHELIEU
MEZONOS MAVEN BAKERY INC.
MICHIGAN FARM CHEESE DAIRY
MICRO POP USA
MICROWAVE ROASTERS, INC.
MID-ATLANTIC VEGETABLE & SHORTENING CO.
MIDDLE EAST DELIGHTS-ARARAT BAKERY
MIDDLEFIELD MIX, INC. #39-410
MILLE LACS GOURMET FOODS (R)
MILLER & CO.
MILLER BREWING COMPANY
MINOT INTERNATIONAL
MIRSA INC.
MISITANO & STRACUZZI S.P.A.
MISTER SNACKS (DIV. OF SUNBIRD SNACKS)
MITOKU CO. LTD.
MITSUI & CO. (U.S.A.), INC.
MITSUI & CO., USA INC.
MLO PRODUCTS, CO.
MODERN PRODUCTS, INC.
MOLDA AG
MONTENA TARANTO FOODS (PLANT#34-010413)
MORNING GLORY DAIRY
MORNINGSTAR FOODS
MT. ARARAT BAKERY
MUIRHEAD
MULLINS WHEY INC.
MUNCHICK'S FISH COMPANY, INC.
MY BROTHER BOBBY'S SALSA, LLC
MY GRANDMAS COFFEE CAKES
MY MOST FAVORITE DESSERT COMPANY
MYC INGREDIENTS, LTD.
N.V. DE ZUIKER COMPAGNIE
NABISCO
NANA SYLVIA'S FOODS
NASH FINCH CO.
NATIONAL BRAND COFFEE AND PAPER DISTRIBUTING CORP.
NATIONAL CHEESE CO.
NATIONAL VINEGAR CO.
NATURAL IMPORT COMPANY, INC.
NATURAL OLEOCHEMICALS SDN BHD
NATURAL ORGANICS
NATURE SOY INC.
NATUREX
NAYLOR CANDIES, INC.
NBTY, INC.
ND LABS INC.
NESTLE FOOD COMPANY
NESTLE SINGAPORE PTE LTD
NETWORK SERVICES COMPANY
NEW FOODS INDUSTRY
NEW MERIDIAN FOODS
NEW YUNG WAH
NEWLY WEDS FOODS, INC.
NEWMAN'S OWN, INC.
NGO CHEW HONG OILS & FATS(M) SDN.
NIKKI'S COOKIES INC.
NIPPON ZEON CO. LTD (MIZUSHIMA PLANT)
NOGA DAIRY INC.
NORAC INC
NORTH AMERICAN ENTERPRISE
NORTH AMERICAN TEA AND COFFEE
NORTH COAST SEAFOODS
NORTHAMPTON PEANUT COMPANY
NORTHWEST PEA & BEAN COMPANY
NUGGET DISTRIBUTORS
NUTRIENTS INCORPORATED
NY PASTA AUTHORITY
NZMP MARLBOROUGH
OAKHURST DAIRY
OASIS FOOD COMPANY
OBIPEKTIN AG
OCEANSIDE KNISH FACTORY - PAPA'S KITCHEN
OGEM-OFFICE GENERAL DES EAUX MINERALES
OH! NUTS
OLD COLONY BAKING CO.
OMYA PERALTA GMBH
ORANGE JUICE/FOOD TANK TRUCK WASH INC.
ORDU SOYA SANAYI A.S.
ORGANIC BY NATURE, INC.
ORGANIC TECHNOLOGIES
ORGANIC VALLEY/CROPP COOPERATIVE
ORLEANS PACKAGING COMPANY
OTSUKA CHEMICAL CO., LTD.
OVERSEAL COLOR INC.
P.E. KRAMME, INC.
P.L.THOMAS & CO., INC.
P.R.R.C. (PRICE RITE)
P.T. CISADANE RAYA CHEMICALS
P.T. PULAU SAMBU GUNTUNG
P.T. RIAU SAKTI UNITED PLANTATIONS
P.T. SAYAP MAS UTAMA
P.T. WINGS SURYA
PAC-MOORE PRODUCTS, INC.
PACIDA INTERNATIONAL (USA) INC.
PACIFIC ROYAL BASIC FOODS
PACTIV CORPORATION
PAK TECHNOLOGIES CUSTOM FOODS GROUP
PALACE STATION HOTEL/CASINO
PALM-OLEO SDN. BHD.
PALMAMIDE SDN BHD
PALMAZONE INC.
PAN AMERICAN GRAIN
PAN CENTURY EDIBLE OILS
PAN-CENTURY OLEOCHEMICALS SDN. BHD.
PANDA FOOD PRODUCTS, INC.
PANHANDLE MILLING COMPANY
PANINKRET CHEM. PHARM. VERTRIEBSGES MBH
PAPE FOODS
PARMALAT FOOD INC.
PASKESZ CANDY COMPANY
PATHMARK STORES INC.
PEARL VALLEY CHEESE
PEGASUS INC.
PENNSYLVANIA DUTCH CANDIES
PENWEST PHARMACEUTICAL
PERFORMANCE FOOD GROUP
PERRIER GROUP
PETER CREMER (S) GMBH
PETER PAUL PHILIPPINE CORPORATION
PHILDESCO, INC.
PHYTO SOURCE
PINATI RESTAURANT
PIONEER FLOUR MILLS
PIZZA INN (NORCO)
PIZZA NOSH
PLANET KOSHER
PLANTERS COTTON OIL MILL, INC.
PLANTERS LIFE SAVERS COMPANY
PLB SPORTS
PLOCHMAN, INC.
PLUMBRIDGE
POCAHONTAS FOODS USA
POKONOBE INDUSTRIES INC.
POLAND'S BEST INC.
POLAR FOODS, INC.
POLAROME INTERNATIONAL, INC.
POORE BROTHERS INC.
POPOWICH MILLING
POWER SNACKS
PRAIRIE CITY BAKERY
PREMIER FOODSERVICE DISTRIBUTORS, INC.
PREMIER MALT PRODUCTS CORP.
PREMIUM INGREDIENTS LTD.
PREMIUM VEGETABLE OILS BHD.
PRESCO FOOD SERVICES
PRESIDENT'S CHOICE INTERNATIONAL
PRESTIGE SALES INC.
PRICE CHOPPER
PRICECOSTCO (COSTCO)
PRO TRANSPORT, INC.
PROCESADORA CONTINENTAL DE ALIMENTOS S.A
PRODUCERS DAIRY FOODS INC.
PRODUCTOS METALEST S.L.
PROGRESSIVE DONUTS/DUNK-N-SIP, INC.
PROMIND AGRO-INDUSTRIAL, S.A.
PROMISED LAND DAIRY
PROTEIN UND OELWERK NEUSS GMBH & CO. KG
PROTIENT INC.
PROTIENT, INC.
PT. JAKA SAKTIBUANA INTERNATIONAL
PT. KAO INDONESIA CHEMICALS
PT. OLEOCHEM & SOAP INDUSTRI
PT. SUMI ASIH
PT. WIHADIL CHEMICAL INDUSTRY
PUBLIX SUPER MARKETS, INC.
PUGLISI EGG FARM
PULASKI PRODUCTS CO., INC.
PYA MONARCH, INC.
QINGDAO JIAONAN BRIGHT MOON SEAWEED INDUSTRIES CO. LTD
QSP, INC.
QUAKER SUGAR CO., INC.
QUALITY BOTANICAL INGREDIENTS, INC.
QUALITY INGREDIENTS CORPORATION
QUANTUM HERBAL PRODUCTS, LTD.
QUEST INTERNATIONAL
QUEST INTERNATIONAL (SCOTLAND)
QUEST INTERNATIONAL FLAVORS & FOOD ING.
QUICK DRY FOODS USA INC.
QUICK'S CANDY
QUINN'S SPECIALTY PRODUCTS
R D ENTERPRISES
R. TORRE & COMPANY
R.M. PALMER COMPANY
RAINBOW FARMS
RAISIO GROUP PLC, RAISIO BENECOL LTD.
RAISIO STAEST US INC.
RALPHS GROCERY CO.
RAMAPO RIDGE
RAMSEY SIAS, INC.
RED ARROW PRODUCTS COMPANY LLC.
RED STAR YEAST & PRODUCTS
REGAL EXTRACT CO. INC. MILLFLOW SPICE CORP.
RENAISSANCE FOODS LLC.
RESTAURANT DEPOT
RHODIA FOOD
RHODIA FOOD INDAL
RHODIA INC.
RHODIA MEYPRO B.V.
RICH FOOD
RICHFOOD, INC.
RIKEN VITAMIN CO., LTD.
RIO MAR COUNTRY CLUB
ROBINSON DAIRY
ROCKVIEW FARMS
ROHM AND HAAS COMPANY
ROHTSTEIN CORP. SUGAR DIVISION
RON BEN-ISRAEL CAKES, INC.
ROSKAM BAKING CO.
ROSS PRODUCTS DIV. ABBOTT LABORATORIES LTD.
ROSS PRODUCTS DIVISION
ROSS SWISS DAIRIES
ROUNDY'S, INC.
ROYAL BODYCARE, INC.
ROYAL CANDY, INC.
ROYAL FOOD PRODUCTS
ROYAL PALM INC.
RPF, INC. (ROYAL PALATE FOODS)
RUPARI FOOD SERVICE
RV INDUSTRIES, INC.
RYAN FOODS COMPANY
RYKOFF SEXTON INC.
RYT-WAY INDUSTRIES, INC.
S & S SOAP CO., INC.
S.C. COMSOFT IMPEX S.R.L.
S.I.PR.I.O.
S.P.R.M. INVESTMENT LTD.
S.T. JERRELL
SAFEWAY INC.
SAM WARD COMPANY, INC.
SAMBA HANDELMAAATSCHAPPI
SAN JIRUSHI
SAN REMO FOOD IMPORTED LTD.
SAN-J INTERNATIONAL, INC.
SANDLER'S GIFT BASKETS
SANTA CRISTINA
SANTA FE INGREDIENTS
SANTEE DAIRIES, INC.
SAPUTO CHEESE
SARA LEE BAKERY GROUP
SARA LEE COFFEE & TEA
SARANT INTERNATIONAL COMMODITIES
SARATOGA FLOUR
SATIN FINE FOODS, INC.
SAVORY FOODS, INC.
SCHILL+SEILACHER "STRUKTOL"
SCHNUCK MARKETS, INC.
SCHWEIZ. MILCH-GESELLSCHAFT AG
SCOTT'S, INC.
SEA BREEZE
SEAPOINT FARMS
SEMINOLE FOODS, INC.
SENSIENT FLAVORS
SENSIENT FLAVORS MEXICO, S.A.DE C.V.
SENSUS C.V.
SETTON INTERNATIONAL FOODS, INC.
SETTON PISTACHIO OF TERRA BELLA, INC.
SETTON'S FOODS
SHADY MAPLE FARM LTD.
SHAMIR FOODS INC.
SHAMROCK FOODS CO.
SHANDEX GROUP
SHANDONG DEOSEN CORP., LTD.
SHANGHAI FOURTH PHARMACEUTICAL LTD XU HANG PHARMACEUTICAL FACTORY
SHARP MENTHOL INDIA LIMITED
SHAW'S SUPERMARKETS, INC.
SHAWS SUPERMARKETS
SHEPPARD GRAIN
SHERWOOD BRANDS LLC
SHOPPERS DRUG MART INC.
SHURFINE INTERNATIONAL, INC.
SIDCO FOOD DIST. CO.
SIDCO HEALTH
SIEGEL EGG
SIGNATURE FUNDRAISING INC.
SILVA INTERNATIONAL, INC.
SILVER CATERERS (SILVER HUNTINGTON ENTERPRISES LLC)
SILVER SPRING GARDENS, INC.
SKIDMORE SALES & DISTRIBUTING FOOD DEFOAMERS
SKINNER'S SALTED NUTS, INC.
SMITH BROTHERS FARMS
SMITH'S FOOD & DRUG CENTERS, INC.
SMITTY'S INC.
SNAPPLE BEVERAGE GROUP
SNAPPY POPCORN CO., IND.
SNYDERS OF HANOVER
SOBAYA
SOBEY'S INC.
SOBEYS - OSHAWA GROUP
SOBEYS RETAIL BRAND
SOBEYS, INC.
SOCIETE FLANDRES PICARDIE LAIT
SODA AROMATIC CO., LTD.
SOGO PHARMACEUTICAL CO., LTD.
SOLA BAKERY INC.
SOLLER LLC
SOMMER MAID
SORIANA S.A. DE. C.V.
SOUTHERN ACIDS (M) BERHAD
SOUTHERN INDUSTRIAL SALES,INC.
SOVEX FOODS, A DIVISION OF MCKEE FOODS CORP.
SOY POWER, INC.
SPARROW ENTERPRISES, LTD.
SPARTAN CHEMICAL COMPANY INC.
SPARTAN STORES, INC.
SPECIALTY INDUSTRIAL PRODUCTS, INC.
SPECTRUM COMMODITIES
SPI POLYOLS, INC.
STABILCHEM (M) SDN. BHD.
STABILIMENTO FARMACEUTICO CAV.G.TESTA
STAFF SUPERMARKETS, INC.
STANDARD CANDY COMPANY
STAR KAY WHITE INC.
STAR MARKET
STAR MARKET COMPANY
START FRESH FOODS
STATER BROS. MARKETS
STATION CASINO
STEINHAUSER POLSKA
STENTORIAN INDUSTRIES CO., LTD.
STEPAN COMPANY
STOLT NIELSEN B.V.
STONE MOUNTAIN SNACKS
STOP & SHOP
STOP & SHOP SUPERMARKET CO.
STOW MILLS
STRATHROY FOODS LIMITED
STRETCH ISLAND FRUIT INC.
STUCKEY'S CORPORATION
SUBCO FOODS INC.
SUN ACE KAKOH (MALAYSIA) SDN BHD
SUN ACE KAKOH (PTE.) LTD.
SUNCHEMICAL CO., LTD.
SUNFRESH
SUNFRESH, INC.
SUNRISE CONFECTIONS
SUNRISE INTERNATIONAL CO.
SUNSET STATION
SUNSHINE FRESH INC.
SUPER C
SUPER STORE INDUSTRIES
SUPER VALUE, INC.
SUPERBRAND DAIRY PRODUCTS INC.
SUPERBRAND DAIRY PRODUCTS, INC.
SUPERSTAR COCONUT PRODUCTS CO., INC.
SUZANNE'S SPECIALTIES
SWAN GARDENS
SWEET EXPRESSION
SWISS CHALET FINE FOODS, INC.
SWISS DAIRY - SUIZA
SWISS GOURMET
SWISS VALLEY FARMS COMPANY
SYCAMORE CREEK CO.
SYLVIA WEINSTOCK CAKES
SYSCO CORPORATION
T & L CREATIVE SALADS INC.
T. HASEGAWA CO., LTD. (JAPAN)
T. HASEGAWA U.S.A., INC.
TAIYO INTERNATIONAL INC.
TAKASAGO FOOD PRODUCTS (FLAVORS)
TANABE SEIYAKU CO., LTD (JAPAN)
TANTOS FOODS INTERNATIONAL
TARGET FLAVORS, INC.
TASTY BAKING COMPANY
TATA TEA, INC.
TAYLOR FARMS
TEE LEE POPCORN, INC.
TEMPLE ISRAEL BROTHERHOOD
TERRAPEZ S.A.
TEXAS HOTEL
THE AMERICAN SUGAR REFINING COMPANY
THE DRESCHER CORPORATION
THE ELI'S CHEESECAKE COMPANY
THE FOOD SOURCE, INC.
THE GOLUB CORPORATION
THE GRAND UNION CO.
THE GREAT A&P TEA COMPANY
THE GREAT ATLANTIC AND PACIFIC CO.
THE HEALTHY GOURMET
THE KROGER COMPANY
THE MASTERSON CO.
THE MONTEREY CANNING CO.
THE OSHAWA GROUP LTD./LE GROUPE OSHAWA LTEE
THE STOP & SHOP SUPERMARKET COMPANY
THE WARRELL CORPORATION
THE WESTIN RIOMAR BEACH
THE WISCONSIN CHEESEMAN, INC.
THIRS-TEA CORPORATION
THREE VEE CORPORATION
TIANJIN FREEWORLD INDUSTRY COMPANY LMT
TICOFRUT, S. A.
TINUK, INC.
TIP TOP CANNING
TOM'S FOODS, INC.
TOPCO ASSOCIATES, INC.
TOPCO-RANDALLS FOOD MARKETS, INC.
TOPS MARKETS, INC
TORTILLERIA LA MEXICANA, INC.
TOUFAYAN BAKERY INC.
TOUFAYAN'S BAKERY
TOUL SOCIEDADE PORTUGUESA DE DESIDRATACA
TOYO GOSEI CO., LTD.
TRADE-MARK COFFEE CORPORATION
TRADER JOE
TRADER JOE'S
TRADER JOE'S EAST,INC.
TRANSFORMACIONES AGRICOLAS DE BADAJOZ SA
TREE OF LIFE, INC.
TREFIN NV
TRICO TECHNOLOGIES, INC.
TRINIDAD BENHAM CORP.
TRIPLE-C-INC
TRITON SUPPLY CORP.
TROPHY NUT CO.
TROPICAL NUT & FRUIT INC.
TROPICANA PRODUCTS, INC.
TROPICS FROZEN COCKTAILS
TUSCAN
TWIN COUNTY GROCERS, INC.
TWO TRIBES, LLC
U.S. CHOCOLATE CORP.
U.S. FLAVORS & FRAGRANCES, INC
U.S. FOODSERVICE
U.S. MILLS, INC.
UBE INDUSTRIES, LTD.
ULTRA TRADING INTERNATIONAL LTD.
UNICO FOODS INC.
UNICO, INC.
UNILEVER
UNIPRO FOODSERVICE
UNIPRO FOODSERVICE, INC.
UNIPRO FOODSERVICE-NIFDA
UNIQEMA
UNIQEMA, DIVISION OF UNICHEMA CHEMIE GMBH
UNIQUELY TOGETHER, INC.
UNITED WHOLESALE GROCERY CO.
UNIVERSAL APEX INC.
UPCOUNTRY, INC.
UPSCALE FOODS INC.
US FOODSERVICE, RYKOFF, AND SEXTON
UTC
V.B.S. PURVEYORS OF FINE FOODS
VALENCIA FOODS, INC.
VALUE AMERICA
VAN HOUTON
VAN HOUTTE INC.
VARDA CHOCOLATIER
VELDA FARMS, LLC
VENTURA FOODS, LLC
VIC'S GOURMET POPCORN
VINTAGE SOUTH INC.
VIRGINIA DARE EXTRACT CO., INC.
VITABLEND BV
VITAL & ZOON N.V.
VITAMINS, INC.
VITAMOR KFT.
VITARROZ
VITASOY (U.S.A.) INC.
VITASOY USA, INC.
VOGEL POPCORN
VONS
VVF LIMITED
W. SCHUMACHER & CO. GMBH
W.A. CLEARY PRODUCTS, INC.
WAKEFERN FOOD CORPORATION
WAKEFERN/SHOPRITE
WAKUNAGA OF AMERICA CO., LTD.
WAL-COR CORSANINI DI CARLO SANTINI & C.
WAL-MART STORES INC.
WALGREENS CO.
WALNETTOS, INCORPORATED, DIST.
WALTER RAU NEUSSER 01 UND FETT AG
WANJASHAN MANDARIN SAUCE, INC.
WARDS ICE CREAM CO. INC.
WARRANWOOD WINERY
WASABROD
WASABROD AB
WATSON SYSCO
WATSONVILLE FOODS PRODUCT COMPANY
WATTA MUNCH
WEBSTER INDUSTRIES, INC.
WEGMAN'S INC.
WEIS MARKETS, INC.
WEISS KOSHER BAKERY
WEMMERS TANKTRANSPORT BV
WENDY'S INTERNATIONAL, INC.
WEST LYNN CREAMERY
WESTBY CO-OP CREAMERY
WESTERN COMMERCE CORPORATION
WESTERN FAMILY FOODS, INC.
WHITE ROSE FOODS
WHITE STOKES
WHITE STOKES CO.,
WHITEHALL COMMODITY CORP.
WHITTAKER, CLARK & DANIELS, INC.
WHOLE FOODS
WHOLE FOODS MARKET
WHOLE HERB COMPANY
WILCOX FARMS LLC
WILD OATS MARKETS, INC
WILD WEST PRODUCTS
WILDWOOD NATURAL FOODS, INC.
WILLMARK SALES CO.
WILTON INDUSTRIES
WINN DIXIE
WINN DIXIE - PLANT #12-500
WOLF & LAMB DELICATESSEN
WOODSTOCK FARMS
WORLD FINER FOODS, INC.
WORLD OF CHANTILLY
WORLD SPICE INC.
WRITT SALES & SUPPLY D.B.A. NUTRITIONAL FOCUS
WYTHE-WILL DIST. CO.
YANCHENG HENDING NATIVE PRODUCTS CO. LTD
YOHAY BAKING COMPANY
YONEYAMA YAKUHIN KOGYO CO., LTD.
YOST FOODS, INC.
ZALOOM MARKETING CORP.
ZANDER'S CREAMERY, INC.
ZANDER'S CREAMERY, INC. #55-309
ZELLERS INC.
ZEON CHEMICALS YONEZAWA COMPANY, LTD.
ZHEJIANG HAITONG FOOD GROUP CO., LTD.
ZHEJIANG NHU COMPANY, LTD.
ZHEJIANG SILVER RIVER FOODS CO., LTD.
ZION NATURAL GOURMET FOOD
ZOGLO'S
ZOMICK'S BAKERY
.

[John Buchan]

Post by USNSM
They pass on the cost to the consumer. This hidden tax cost Americans 100's
of millions each year. Look in your refrigerator or cabinets and see how
many items in there have the "k" or the "u" symbol. They have to pay Jewish
rabbis to get those kosher symbols put on their food. Here is a small list
of companies who pay the tax
15TH AVENUE INC.
A BAGUETTE BAR
A SOUTHERN SEASON
A. FODERA & SONS INC.
AB NORDBAKELS
ABACO INC.
ACIDCHEM INTERNATIONAL SDN. BHD.
ADOHR FARMS (DIV. OF SUIZA) PLANT #06-70
AGRAZ S.A.
AGRI-MARK - PLANT #50-40
AGROINDUSTRIAS CEPIA S.A.
AGUSA, INC.
AHOLD USA
AHOLD USA, INC.
AIR STREAM FOODS
AISAN CHEMICAL CO., LTD.
AIYA AMERICA INC.
AJINOMOTO CO., INC.
AJINOMOTO U.S.A., INC.
AKZO-NOBEL CHEMICALS, INC.
AL GELATO, OGGI, INC.
ALBERTSON'S INC.
ALCAN FOIL PRODUCTS
ALDI, INC.
ALEXIA FOODS LLC
ALFREBRO, INC.
ALIMENTOS KAMUK INT. C.R. S.A.
ALL KITCHENS OF AMERICA
ALLAN CHEMICAL CORP
ALLIANT FOODSERVICE
ALLIED INTERNATIONAL CORP.
ALTHAEA N.V.
ALTO DAIRY COOPERATIVE, PLANT #55-0863
ALTO DAIRY COOPERATIVE, PLANT #55-112
AMAZON CAFE (S.I.A.E.A.1. INC.)
AMERICAN ALMOND PRODUCTS CO.
AMERICAN BAKELS, INC.
AMERICAN CLASSIC SPECIALTIES CORP.
AMERICAN GROWERS FOODS
AMERICAN INTERNATIONAL CHEMICAL
AMERICAN KEY FOOD PRODUCTS
AMERICAN PROCUREMENT & LOGISTICS
AMERICAN ROLAND FOOD CORP.
AMERICAN SOY PRODUCTS, INC.
AMERICAN STORES COMPANY
AMERICAN SUGAR REFINING INC.
AMERICAN VALUE BRANDS
AMERICAN YEAST SALES
AMERIPAC CHEMICAL CORPORATION
AMERIPAC YONG CHANG CHEMICAL CO. LTD.
AMT LABS, INC.
ANDERSON DAIRY
ANDERSON INTERNATIONAL FOODS
APAC CHEMICAL CORPORATION
APK INC.
APPLETON PRODUCE CO.
ARAMARK
ARAYASSI, INC.
ARC-MEN FOOD INDUSTRIES CORPORATION
ARISTA INDUSTRIES, INC.
ARROWHEAD MILLS INC.
ARWAY CONFECTIONS, INC.
ASAF INTERNATIONAL, INC. (AROMA KOSHER RESTAU)
ASAHI DENKA CO., LTD.
ASAHI FOOD & HEALTHCARE CO., LTD.
ASAP FOOD PRODUCTS
ASBO DESHIDRATADOS LTDA.
ASHLAND CHEMICAL, INC.
ASHLAND DISTRIBUTION COMPANY
ASHLAND DISTRIBUTION COMPANY A DIV OF ASHLAND INC.
ASSOCIATED BRANDS INC.
ASSOCIATED BRANDS, INC. (ONTARIO FOODS)
ASSOCIATED FOOD STORES
ASSOCIATED WHOLESALE GROCERS, INC.
ASTOR PRODUCTS, INC.
ATHENS PASTRIES & FROZEN FOODS
ATKINSON PECAN CANDIES
ATLANTIC QUALITY SPICE & SEASONINGS
ATLAS PRESERVES CO., INC.
AUSTIN SPECIAL FOODS COMPANY (ASFC)
AVATAR CORPORATION
AZAR NUT COMPANY
B&B INTERNATIONAL CONNECTIONS, INC.
B&G S.R.L.
B.J.'S WHOLESALE CLUB
BADIA SPICES, INC.
BAGEL TIME RESTAURANT
BAGELTIME
BAKE LINE PRODUCTS, INC.
BAKEMARK - RAMCO DIST.
BAKEMARK-BUFFALO
BAKER'S CHOICE CONFECTIONARY
BAKERY DISTRIBUTERS OF AMERICA
BALDWIN RICHARDSON FOODS CO.
BALFORD FARMS
BALTIMORE INGREDIENTS INTERNATIONAL
BALTIMORE INGREDIENTS INTERNATIONAL (R)
BARKAN WINE CELLARS LTD.
BARLEANS ORGANIC OIL
BARONA CASINO
BARRY CALLEBAUT BELGIUM NV
BARRY CALLEBAUT CANADA INC.
BARRY CALLEBAUT USA INC.
BARUCH RESTAURANT
BASF CORPORATION
BASF CORPORATION (FREEPORT, TX)
BASF CORPORATION (GEISMAR, LA)
BASIC CHEMICAL SOLUTIONS
BASIC CHEMICAL SOLUTIONS (PVS)
BASIC FOOD FLAVORS
BECKER'S MILK & ICE CREAM
BEE NATURAL HONEY CO., INC.
BEHN MEYER INTERNATIONAL TRADING SDN BHD
BEIJING TIANLIHAI CHEMICAL CO., LTD.
BELGOMILK - LANGEMARK BELGIUM
BELL BAGEL
BEN E. KEITH FOODS
BENZ'S FOOD PROD., INC.
BERG & SCHMIDT
BERG + SCHMIDT
BEST BRANDS CO. LTD. (MEILLEURES MARQUES)
BI-LO
BIG 8 ADVERTISING L.C.
BIG BOY FOOD GROUP LLC
BIG Y FOODS, INC.
BIO EXTRACT GMBH
BIOCON DEL PERU S.A.
BISCUITS LECLERC LTD.
BISSALEH CAFE
BISTRO GRILL
BLOCKBUSTER ENTERTAINMENT, INC.
BLOMMER CHOCOLATE COMPANY
BLUE & WHITE FOOD CORP.
BLUE DIAMOND GROWERS
BLUE RIDGE FARMS, INC.
BLUE SQUARE LTD.
BLUE SUN LLC TRADER JOES
BLUEDOG ASSOCIATES, INC.
BMF INC.
BON SUISSE INC.
BOOKBINDER'S FOOD DIVISION
BORDEN
BOTANICALS INTERNATIONAL-ZETAPHARMS
BOTANICALS INTL EXTRACTS-A HAUSER CO.
BOULDER POTATO CO.
BOULDER STATION
BOUWHUIS EIPRODUKTEN B.V.
BRAND AROMATICS
BRANDS & BRANDS, LLC
BREWSTER DAIRY (STOCKTON CHEESE) #17-565
BREWSTER DAIRY, INC.
BREWSTER DAIRY, INC., PLANT # 39-101
BRISKA INC.
BRITE WAY FOODS
BROADWAY CAFE PIZZA & HEALTH BAR
BROOK FARMS - NEW HAMPSHIRE LABEL
BROOKSIDE PRODUCTS LTD.
BRUNO'S
C & D DETERGENTS
CAFE CLASSICO
CAHOKIA FLOUR COMPANY
CAHOKIA-BAKEMARK
CAL-WESTERN TRANSPORT, INC.
CALGON CORPORATION
CALIFORNIA PRETZEL CO., INC.
CALIFORNIA PRUNE PACKING CO.
CAMPOS BROS. FARMS
CANANDAIGUA WEST INC.
CAPCO ENTERPRISES INC.
CAPITAL ENTERPRISE
CAPPUCCINO AMERICANA CORP.
CARGILL INC.
CARGILL PALM PRODUCTS SDN BHD
CARGILL SPECIALTY OILS & FATS SDN BHD
CARL BRANDT GMBH & CO.
CARLSBERG BREWERIES A/S
CARVEL ICE CREAM
CATANIA-SPAGNA CORPORATION
CATERING BY SOLA
CELLA'S CONFECTIONS, INC.
CENTO FINE FOODS
CENTRAL GROCERS COOPERATIVE, INC.
CENTURY FOODS INTERNATIONAL
CENTURY FOODS POWDER (55-349)
CEREAL PROCESSING, INC.
CEREOL NOVENYOLAJIPARI RT. MAGYARORZAG
CERTIFIED GROCERS MIDWEST INC.
CERTIFIED GROCERS OF CALIFORNIA, LTD.
CESALPINIA FOOD SPA
CHADLER U.S.A, INC.
CHAI CUISINE
CHALLENGE DAIRY PRODUCTS, INC.
CHEMCENTRAL
CHEMCENTRAL SOUTHWEST, L.P.
CHEMICAL DISTRIBUTORS INC.
CHEMSON GMBH
CHERYL & CO.
CHEVRON/TEXACO GLOBAL LUBRICANTS
CHICAGO SWEETENERS INC.
CHINA VITAMINS, LLC
CHOICE PRODUCTS USA, LLC.
CHR. HANSEN A/S
CHR. HANSEN, INC.
CHRISTOPHER RANCH II, L.L.C.
CIA INDUSTRIAL DEL LUKUS, S.A.
CINDERELLA SWEETS
CINE CITTA CAFFE
CIRCUS CIRCUS HOTEL CASINO
CITROSUCO NORTH AMERICA, INC.
CITURGIA BIOCHEMICALS LIMITED
CLARK PRODUCTS INC.
CLARK RETAIL ENTERPRISES(WHITE HEN)
CLASSIC EGG PRODUCTS, INC.
CLASSIC FLAVORS & FRAGRANCES
CLEANSE-TEC
CLEARSPRING LIMITED
CLEMENT PAPPAS & CO., INC.
CLOVERHILL PASTRY VEND CORPORATION
CMEC XINJIANG FOODSTUFF CO., LTD.
CODE-EMCO FOODSERVICE
COFFEE MASTERS, INC.
COGNIS CORPORATION
COGNIS DEUTSCHLAND GMBH & CO. KG
COGNIS FRANCE
COGNIS FRANCE - BOUSSENS
COGNIS NUTRITION TECHNOLOGY
COIFIOCCHI RESTAURANT
COLABOT CANADA (1973) LTEE
COLAVITA U.S.A.
COLD ALEX FOR FOOD PROCESSING
COLOMBINA, S.A.
COLORADO BELLE
COMMUNITY COFFEE COMPANY, LLC
COMPANIA LICORERA DE NICARAGUA S.A.
COMPASS FOODS, INC.
COMSOURCE
COMSOURCE INDEPENDENT FOODSERVICE COMPANIES, INC.
CON AGRA FOODS LTD.
CONAGRA DIVERSIFIED FOOD PRODUCTS COMPANY
CONAGRA FOODS RETAIL PRODUCTS CO. GROCERY FOODS GROUP
CONAGRA FOODS SNACK FOODS GROUP POPCORN DIVISION
CONAGRA GROCERY PRODUCTS LIMITED
CONCORD FOODS, INC.
CONSERVAS VEGETALES DE EXTREMADURA, S.A.
CONSORZIO BIOITALIA ALIMENTARE
CONSUMER BRANDED PROFESSIONAL PRODUCTS DIV, JOHNSONDIVERSEY INC.
COOK IN A CROCK
COOK NATURAL PRODUCTS
COOKIE KINGDOM
COOKIE KINGDOM, INC.
CORRADO SPECIALTY GOODS, INC.
COSMO'S FOOD PRODUCTS
COUNTRY COFFEE, INC.
COW TREE DISTRIBUTORS INC.
CP KELCO APS
CP KELCO GERMANY GMBH
CP KELCO PHILIPPINES, INC.
CRACKER BARREL OLD COUNTRY STORES
CRISTALIA ACQUISITION CORP.
CRODA SINGAPORE PTE. LTD.
CROSSWIND FOODS, INC.
CWG PRODUCTS
CYANOTECH CORPORATION
CYTEC INDUSTRIES INC.
CYTEC INDUSTRIES UK LTD.
DACOSTA & CO
DAGAN PIZZA
DAICEL CHEMICAL INDUSTIRES, ARAI
DAICEL CHEMICAL INDUSTRIES, LTD.
DAIRFAIR FARMS
DAIRY FRESH FOODS INC.
DAIRY MARKETING ALLIANCE, LLC
DALIAN F.T.Z. WENDA INTERNATIONAL TRADE
DAN-D FOODS
DANISCO MALAYSIA SDN BHD
DANNY'S RESTAURANT
DARNA RESTAURANT
DAVID MICHAEL & CO., INC.
DAVID ROSEN BAKERS SUPPLY
DAVIS GRANDE
DAWN FOOD PRODUCTS
DAWN FOOD PRODUCTS,INC
DEAN BRENNAN TRANSPORT, INC.
DEAN FOODS (KENTUCKY)
DEB-EL FOODS
DECOPAC
DEEP SOUTH PRODUCTS
DEEP SOUTH PRODUCTS INC.
DEGUSSA
DEGUSSA FLAVORS
DEGUSSA TEXTURANT SYSTEMS
DEHYDRATES, INC.
DEL MAR FOOD PRODUCTS CORP.
DEL MONTE FRESH PRODUCE
DELAFAILLE NV
DELI KASBAH
DELICIOUS PIZZA SHOP
DELL'S MARASCHINO CHERRIES CO.
DEMASA HEARTS OF PALM DIVISION
DESERT HERB COMPANY
DETROIT CITY DAIRY
DEVANSOY FARMS
DIAMOND DISTRICT CLUB--DIAMANTE PIZZA
DIDCO IMPORTS CORP.
DINESEN TRADING COMPANY
DINTER GMBH
DMV U.S.A.
DOMANI RISTORANTE
DOMINICK'S FINER FOODS
DOMINION PRODUCTS, INC.
DORVAL TRADING CO., LTD.
DOUGIE'S BBQ NYC
DSM BAKERY INGREDIENTS B.V.
DSM FOOD SPECIALTIES (DAIRY INGREDIENTS)
DSM FOOD SPECIALTIES B.V.
DSM FOOD SPECIALTIES USA, INC. (SAVORY)
DUBOIS-NATURAL ESTERS SDN BHD
DUNKIN' DONUTS
DUSO CHEMICAL COMPANY, INC.
DUTCH COCOA BV
DUTCH VALLEY FOOD DIST.(BULK FOODS INC)
E.J. COX CO. INC.
EAGLE FOOD STORES
EAGLE SPICE AND EXTRACT CO.
EASTERN BULK TRANSPORT, INC.
EASTERN MALT CORPORATION
EBRO FOODS, INC.
EDEN FOODS
EDGEWATER HOTEL CASINO
EDWARD DON & CO.
EEE'S BAKERY AND CAFE
EGON HIRSCH GMBH & CO., KG
ELGIN DAIRY FOODS, INC.
ELI'S BREAD, INC.
ELITE FOODS, LTD
ELITE INDUSTRIES LTD.
EM HACHITA
EMCO CHEMICAL
EMCO FOODSERVICE SYSTEMS
EMERALD CATERING
EMERALD INDUSTRIES DIVISION
EMERSON MARKETING CO.
ENERGY BEVERAGE CO., INC.
ENGELHARD CORP-CHEMICAL CATALYST GROUP
ENGELHARD CORP. CHEMICAL CATALYSTS GROUP
ENGELHARD DE MEERN B.V.
ESTERCHEM (M) SDN BHD
ESTERCHEM(M)SDN.BHD.
ESTEROL SDN BHD
EUROCOM SRL
EUROLAT S.P.A.
EUROMAS NV
EUROPA GRILL
EXCALIBUR HOTEL CASINO
EXTRA MARKETING
F.B. WASHBURN CANDY CORPORATION
F.LLI DAMIANO E C.S.R.L.
FACI ASIA PACIFIC PTE LTD
FAIRWAY MARKETS
FAME MARKETING CORP.
FAME MARKETING CORPORATION
FAMOUS FIXINS, INC.
FAR EAST INDUSTRIES, INC.
FAREWAY STORES
FARMERS DAIRIES
FARMLAND PRODUCTS
FATTAL'S BAKERY & GROCERY
FATTY CHEMICALS (MALAYSIA) SDN BHD
FAZER BAKERIES LTD.
FCI TECHNOLIGIES, INC.
FEDERATED FOOD GROUP, INC.
FERRO PFANSTIEHL LABORATORIES, INC.
FETTRAFFINERIE BRAKE
FIBRE CHEMICALS
FIESTA BRANDS, INC.
FIESTA CANNING COMPANY, INC.
FIESTA MART INC.
FIGUEROA BROTHERS, INC
FILTERFRESH CORP.
FINEST BRAND FOODS DIST. CO.
FIRST GRADE AGENCY PTE LTD
FIRST SPICE MIXING CO.
FIRST SPICE MIXING CO., INC.
FLASH FOODS
FLAVOR & FOOD INGREDIENTS INC.
FLAVOR CONCEPTS, INC.
FLAVOR DYNAMICS, INC.
FLAVORMATIC INDUSTRIES, INC.
FLAVORS OF NORTH AMERICA
FLEISCHMANN'S YEAST, DIVISION OF BURNS PHILP FOOD
FLEMING
FLEMING COMPANIES, INC.
FLEMING COMPANIES,INC
FLEURCHEM, INC.
FOIL LAMINATING INC.
FONTESANA
FOOD EMPORIUM
FOOD HANDLER INC.
FOOD LION, LLC
FOOD SERVICE OF AMERICA
FOOD TOWN
FOOD TRADING CORP. OF AMERICA
FOODHOLD U.S.A., INC.
FOODHOLD USA
FOODTOWN
FORD'S FOODS,INC.
FOREMAN FOODS INC.
FOREMOST FARMS USA
FORMOSA PLASTIC CORP., USA
FOSTER FARMS DAIRY
FRANK A. SERIO & SONS, INC.
FRANK C. ALEGRE TRUCKING, INC.
FRANKENMUTH FUNDRAISING CORP
FRANKLIN BAKER COCONUT
FRANKLIN CONNECTIONS L.P.
FRED MEYER
FRED MEYER, INC.
FREEDOM TRAIL MIX
FRESH EXPRESS
FRESNO TRUCKWASH
FRIEDMAN'S FISH
FRIENDLY ICE CREAM CORPORATION
FRINGS AMERICA INC.
FROSTY ACRES BRANDS
FRUIT A FREEZE
FRY'S FOOD AND DRUG STORE
FURR'S SUPERMARKETS, INC.
G. SCACCIANOCE & CO.
G.M.V. CHOCOLATES
GALLO PROTEIN - PLANT #06-77
GALORE FOODS, INC.
GAMAY FOODS, INC.
GANDY'S DAIRIES INC.
GANI PRODUCTS, INC.
GARDEN BY THE COURT
GARDEN SPOT DISTRIBUTORS
GARELICK FARMS
GARY NULL ASSOC
GAT FOODS
GATEWAY TERMINAL SERVICES
GENERAL MILLS, INC. FOODSERVICE DIV
GENUARDI'S FAMILY MARKETS
GENUTH SUPPLY CORP.
GEORGE HAND DISTILLED PRODUCTS LTD.
GERMANTOWN INTERNATIONAL LTD.
GFA BRANDS INC.
GIANT EAGLE
GIANT FOOD, INC.
GIANT FOODS
GIANT OF MARYLAND
GIFTCO INC.
GILETTE FOODS INC.
GILSTER MARY LEE (CEREAL PLANT)
GILSTER MARY LEE (POPCORN PLANT)
GILSTER MARY LEE CORPORATION
GIRL SCOUTS OF THE U.S.A.
GIVAUDAN/INTERNATIONAL BIOFLAVORS, INC.
GIVERE CHOCOLATIER INC.
GLACIER CLEAR
GLACIER CLEAR ORANGE SPRINGS
GLADDER'S GOURMET COOKIES, INC.
GLOBAL EXPORT MARKETING. CO., LTD.
GLOBAL PROTEIN FOODS
GLOBAL TRADING, INC.
GLOBE NATURAL INTERNACIONAL, S.A.
GODO SHUSEI COMPANY, LTD.
GOLAN HEIGHTS WINERY LTD.
GOLD HARBOR COMMODITIES INC.
GOLDEN GLOW COOKIE CO., INC.
GOLDEN SELECT FOODS COMPANY
GOLDEN STATE BAKERY SUPPLY INC
GOLDEN TASTE INC.
GORDON FOOD SERVICES
GOSSNER FOODS INC - PLANT #49-61
GRACE BAKING
GRAND UNION CO
GRANDE CHEESE COMPANY
GRAPPOLINI G. SURL
GRAY & COMPANY
GREAT AMERICAN OPPORTUNITIES
GREAT ATLANTIC & PACIFIC COMPANY OF CANADA LTD.
GREAT EASTERN SUN COMPANY
GREEN'S
GRIFFITH LABORATORIES
GROUPE JEAN COUTU (PJC)
GUANSHENGYUAN KYOWA AMINO ACID CO. LTD.
GUILD ENTERPRISES INC./ALGAM AGENCIES LTD.
GUS SCLAFANI CORP.
GUSTO VA MARE
GUYLIAN NV CHOCOLATERIE
H.B. FULLER COMPANY
H.C.I. CHEMICALS (USA) INC.
H.E. BUTT GROCERY CO.
H.E. BUTT GROCERY COMPANY
H.L. BENNDORF CORP.
HACO, LTD.
HADDON HOUSE FOOD PRODUCTS, INC.
HADLEY DATE GARDENS
HAGGADAH PASSOVER BAKERY
HAIFA SMOKED FISH,INC.
HALL OF FAME CANDY & NUTS
HAMAMA MEIR TRADING LTD.
HANNAFORD BROS. CO.
HANNAFORD BROTHERS
HAPPY & HEALTHY PRODUCTS, INC.
HARCOS CHEMICALS INC.
HARRIS TEETER
HARRY'S FARMERS MARKET
HAUSER INC.
HAWK DAIRY
HAWK DAIRY (PLANT #34-010730)
HAWK FLOUR MILLS
HAWKINS, INC.
HAYASHIBARA INTERNATIONAL INC.
HEALTHY DELITES.COM CORP.
HEARTLAND HONEY LLC
HEBEI NEW DONGHUA AMINO ACID CO, LTD.
HELIANTHUS S.A.C.
HELLER'S SEASONING & INGREDIENTS
HENRY BROCH & COMPANY
HERCULES DOEL B.V.B.A. (AQUALON DIVISION)
HERR FOODS INC.
HERSHEY IMPORT CO., INC.
HESCO FOOD INDUSTRY CO., INC.
HESEGO INDUSTRY SDN,BHD,
HI-MAR SPECIALTIES, INC.
HIALEAH PRODUCTS CO. D/B/A OH NUTS
HIRSCH BROS. BAKERY
HKS MARKETING LIMITED
HOD HEFER LTD.
HOLLANDIA DAIRY
HOMER OIL COMPANY, INC.
HONG MAO BIOCHEMICALS CO., LTD.
HOOGWEGT INTERNATIONAL BV
HORSTMANN MIX & CREAM, INC.
HOSTBROOK SPA
HOTEL BAR
HRW PRODUCTIONS, INC.
HUB FOOD CORP.
HUBBARD PEANUT CO., INC.
HUBEI YITAI PHARMACEUTICAL CO., LTD.
HUBER CHEMICALS INDIA
HUDSON'S COFFEE
HUHTAMAKI RETAIL BUSINESS UNIT
HY-VEE, INC.
I. TSALOVITCH PROPERTIES & INVESTMENTS LTD.
IDEA SPA
IFF INDIA
IFF INTL. FLAVORS & FRAGRANCES, INC.
IFFCO (M) SDN. BHD.
IFS
IGA, INC.
IMAC INT'L MEDIA & CULTURES PL # 31-221
IMAGINATION IN ACTION, INC.
IMPERIAL CROWN MARKETING CORP. INDUSTRIAL DESHIDRATADORA, S.A. DE C.V.
INDUSTRIALIZADORA INTEGRAL DEL AGAVE,S.A
INDUSTRIAS DEL MAIZ S.A.
INDUSTRIAS J. MATAS
INDYBAKE PRODUCTS
INGLES
INGLES MARKETS, INC.
INGREDIA
INGREDIENTES KERRY DE MEXICO S.A. DE C.V
INNOVATIVE CEREAL PRODUCTS INC.
INOVATECH USA,INC
INTERCOM, S.A.
INTERNATIONAL FOOD SOLUTIONS
INTERNATIONAL FOODCRAFT CORP.
INTERNATIONAL MOLASSES CORPORATION
INTERNATIONAL SPECIALTY PRODUCTS
INTERPROVINCIAL COOPERATIVE LIMITED
INTERSEM S.A.
INTERSTATE BAKERIES CORP.
INVERTEC FOODS S.A.
INVERTEC NATURAL JUICE S.A.
ISLAND OASIS
ISRAEL BEER BREWERIES LTD.
ISRAEL BEIGEL BAKING COMPANY
ITALO SUISSE NV
J&D FINE FOODS
J. RUTIGLIANO & SONS, INC.
J.M. HUBER BELGIUM
J.M. HUBER CORPORATION
J.M. HUBER FINLAND OY
J.R. SHORT MILLING COMPANY
JADA SPECIALITIES, INC.
JAHNCKE FRUCHTSAFTE-KONZENTRATE GMBH & CO. KG
JAMCO/MULTIFOODS
JAN DEKKER INTERNATIONAL BV
JAYANT AGRO-ORGANICS LTD
JAYANT AGRO-ORGANICS LTD.
JAYANT OIL MILLS
JEEN INTERNATIONAL CORP.
JERUSALEM KOSHER RESTAURANT
JIANGSU DIYI PHARMACEUTICAL CO., LTD.
JINIL AU CHOCOLAT
JOEY'S FINE FOODS, INC.
JOHNSON MATTHEY CHEMICALS GMBH
JON-LIN FROZEN FOODS
JOSEPH ADAMS CORPORATION
JOSEPH RUTIGLIANO & SONS INC.
JOSEPH ZAKON WINERY
JP FOODSERVICE INC.
JP NORTH AMERICA INC.
JPL MARKETING INC.
K & W POPCORN, INC.
K-MART CORPORATION
K. KALUSTYAN ORIENT EXPERT TRADING CORP.
KARLSHAMNS BV
KASHIMA CHEMICAL CO., LTD.
KASTNER'S PASTRIES
KATHRYN BEICH
KEEBLER - SUNSHINE BISCUITS, INC.
KEEBLER COMPANY
KEEBLER COMPANY - PLANT #39-132
KEEFE SUPPLY CO
KELLERS CREAMERY LLC
KELLOGG'S/WORTHINGTON FOODS, INC
KEMACH FOOD PRODUCTS
KENNIE'S MARKET INC.
KERN LABORATORIES
KERRY INGREDIENTS (BELOIT)
KEY FOODS
KIC CHEMICALS, INC.
KIME'S CIDER MILL
KINERET
KING ARTHUR FLOUR INC.
KING KULLEN
KING KULLEN GROCERY
KINGS SUPERMARKETS
KLEIN'S NATURALS
KLENE'S
KOHJIN CO., LTD
KONGO CHEMICAL CO., LTD.
KONTOS FOODS, INC.
KOPPER'S CHOCOLATE COMPANY
KOSHER CHINESE EXPRESS
KRAFT CANADA, INC
KRAFT FOOD INGREDIENTS (KFI)
KRAFT FOODS
KRAFT FOODS (CHURNY)
KRAFT FOODS (POST)
KRAFT FOODS (USDA #06-25)
KRAFT FOODS (USDA #36-2010)
KRAFT FOODS COFFEE OPERATIONS GERMANY
KRAFT FOODS SCHWEIZ AG
KRAFT FOODS, INC.
KRAFT FOODS, INC. (ATLANTIC GELATIN)
KRAFT FOODSERVICE, INC.
KRAFT NORTH AMERICA EAST HANOVER TECH CENTER
KRAUS & COMPANY, INC./B.C. FLAVORS, INC.
KRISPY KERNEL, INC.
KROGER
KROGER ATLANTA
KYOWA HAKKO U.S.A., INC.
KYUSHU KAKO CO.,LTD
LA GALVANINA S.P.A.
LA PREFERIDA INC.
LAITERIE DE SAINT MALO SA
LALLEMAND INC
LAMBENT TECHNOLOGIES
LAMONTAGNE CHOCOLATE INC.
LANCO CORPORATION - PARAMOUNT CHOCOLATES
LAND O SUN DAIRIES LLC
LAND O'LAKES, INC.
LANGER TRANSPORT CORPORATION
LAS BRAND INC.
LAS S.R.L.
LAWRENCE FOODS
LE MARAIS (GK GRILL, LLC.)
LEACH FARMS, INC.
LEHIGH VALLEY DAIRIES
LEIBER GMBH
LES ALIMENTS CSP FOODS
LES VINS MAYER HALPERN
LESAFFRE YEAST CORP
LESAFFRE YEAST CORP.
LIGHTLIFE FOODS, INC.
LIN'S KOSHER CHINESE KITCHEN (MAIL ADD)
LINDLEY MILLS, INC.
LINETTE QUALITY CHOCOLATES
LIPIDCHEM
LIPO CHEMICALS, INC.
LIPTON
LOBLAW BRANDS, LTD.
LODERS CROKLAAN B.V.
LONG'S DRUGS
LONGVIEW TRADING,INC
LOUIS TRAUTH DAIRY INC.
LUBAN INTERNATIONAL
LUBRIZOL
LUXOR HOTEL CASINO
LYNN DAIRY INC. (LYNN PROTEIN) #55-1522
LYONS-MAGNUS
M & R DISTRIBUTION
M. SLAVIN & SONS
MAISON LAPIERRE INC.
MAKKOS OF BROOKLYN LTD.
MALEE SAMPRAN FACTORY PUBLIC CO., LTD.
MALT DIASTASE CORPORATION
MALT PROD. CORP./INTERN. MOLASSES
MALT PRODUCTS CORP.
MANDARIN SOY SAUCE
MANE - CALIFORNIA BRANDS, INC.
MANHATTAN CHOCOLATES INC.
MARKET BASKET BRAND (DEMOULAS)
MARKETING MANAGEMENT
MARKON COOPERATIVE
MARRIOTT INTERNATIONAL, INC.
MARSH SUPERMARKETS
MARUHA CORPORATION
MARUZEN PHARMACEUTICALS CO., LTD.
MASIHANA INC.
MASILY S.A.
MATOL BOTANICAL INTERNATIONAL, INC.
MAURI BRASIL IND. COM. E. IMPORT LTDA.
MAXIM
MAZOR'S FRENCH DOUGH COMPANY
MCCAFFREY'S
MCCORMICK DISTILLING CO., INC.
MCDONALD'S CORPORATION
MCKEE FOODS CORPORATION
MEADOW GOLD
MEADOW GOLD DAIRIES
MEADOW GOLD DAIRIES, INC. PLANT #08-04
MEIJER, INC.
MEIJI SEIKA KAISHA, LTD.
MELROSE DAIRY PROTEINS LLC-PLANT #27-630
MESADA INTERNATIONAL TRADING
METRO & RICHELIEU INC.
METRO RICHELIEU
MEZONOS MAVEN BAKERY INC.
MICHIGAN FARM CHEESE DAIRY
MICRO POP USA
MICROWAVE ROASTERS, INC.
MID-ATLANTIC VEGETABLE & SHORTENING CO.
MIDDLE EAST DELIGHTS-ARARAT BAKERY
MIDDLEFIELD MIX, INC. #39-410
MILLE LACS GOURMET FOODS (R)
MILLER & CO.
MILLER BREWING COMPANY
MINOT INTERNATIONAL
MIRSA INC.
MISITANO & STRACUZZI S.P.A.
MISTER SNACKS (DIV. OF SUNBIRD SNACKS)
MITOKU CO. LTD.
MITSUI & CO. (U.S.A.), INC.
MITSUI & CO., USA INC.
MLO PRODUCTS, CO.
MODERN PRODUCTS, INC.
MOLDA AG
MONTENA TARANTO FOODS (PLANT#34-010413)
MORNING GLORY DAIRY
MORNINGSTAR FOODS
MT. ARARAT BAKERY
MUIRHEAD
MULLINS WHEY INC.
MUNCHICK'S FISH COMPANY, INC.
MY BROTHER BOBBY'S SALSA, LLC
MY GRANDMAS COFFEE CAKES
MY MOST FAVORITE DESSERT COMPANY
MYC INGREDIENTS, LTD.
N.V. DE ZUIKER COMPAGNIE
NABISCO
NANA SYLVIA'S FOODS
NASH FINCH CO.
NATIONAL BRAND COFFEE AND PAPER DISTRIBUTING CORP.
NATIONAL CHEESE CO.
NATIONAL VINEGAR CO.
NATURAL IMPORT COMPANY, INC.
NATURAL OLEOCHEMICALS SDN BHD
NATURAL ORGANICS
NATURE SOY INC.
NATUREX
NAYLOR CANDIES, INC.
NBTY, INC.
ND LABS INC.
NESTLE FOOD COMPANY
NESTLE SINGAPORE PTE LTD
NETWORK SERVICES COMPANY
NEW FOODS INDUSTRY
NEW MERIDIAN FOODS
NEW YUNG WAH
NEWLY WEDS FOODS, INC.
NEWMAN'S OWN, INC.
NGO CHEW HONG OILS & FATS(M) SDN.
NIKKI'S COOKIES INC.
NIPPON ZEON CO. LTD (MIZUSHIMA PLANT)
NOGA DAIRY INC.
NORAC INC
NORTH AMERICAN ENTERPRISE
NORTH AMERICAN TEA AND COFFEE
NORTH COAST SEAFOODS
NORTHAMPTON PEANUT COMPANY
NORTHWEST PEA & BEAN COMPANY
NUGGET DISTRIBUTORS
NUTRIENTS INCORPORATED
NY PASTA AUTHORITY
NZMP MARLBOROUGH
OAKHURST DAIRY
OASIS FOOD COMPANY
OBIPEKTIN AG
OCEANSIDE KNISH FACTORY - PAPA'S KITCHEN
OGEM-OFFICE GENERAL DES EAUX MINERALES
OH! NUTS
OLD COLONY BAKING CO.
OMYA PERALTA GMBH
ORANGE JUICE/FOOD TANK TRUCK WASH INC.
ORDU SOYA SANAYI A.S.
ORGANIC BY NATURE, INC.
ORGANIC TECHNOLOGIES
ORGANIC VALLEY/CROPP COOPERATIVE
ORLEANS PACKAGING COMPANY
OTSUKA CHEMICAL CO., LTD.
OVERSEAL COLOR INC.
P.E. KRAMME, INC.
P.L.THOMAS & CO., INC.
P.R.R.C. (PRICE RITE)
P.T. CISADANE RAYA CHEMICALS
P.T. PULAU SAMBU GUNTUNG
P.T. RIAU SAKTI UNITED PLANTATIONS
P.T. SAYAP MAS UTAMA
P.T. WINGS SURYA
PAC-MOORE PRODUCTS, INC.
PACIDA INTERNATIONAL (USA) INC.
PACIFIC ROYAL BASIC FOODS
PACTIV CORPORATION
PAK TECHNOLOGIES CUSTOM FOODS GROUP
PALACE STATION HOTEL/CASINO
PALM-OLEO SDN. BHD.
PALMAMIDE SDN BHD
PALMAZONE INC.
PAN AMERICAN GRAIN
PAN CENTURY EDIBLE OILS
PAN-CENTURY OLEOCHEMICALS SDN. BHD.
PANDA FOOD PRODUCTS, INC.
PANHANDLE MILLING COMPANY
PANINKRET CHEM. PHARM. VERTRIEBSGES MBH
PAPE FOODS
PARMALAT FOOD INC.
PASKESZ CANDY COMPANY
PATHMARK STORES INC.
PEARL VALLEY CHEESE
PEGASUS INC.
PENNSYLVANIA DUTCH CANDIES
PENWEST PHARMACEUTICAL
PERFORMANCE FOOD GROUP
PERRIER GROUP
PETER CREMER (S) GMBH
PETER PAUL PHILIPPINE CORPORATION
PHILDESCO, INC.
PHYTO SOURCE
PINATI RESTAURANT
PIONEER FLOUR MILLS
PIZZA INN (NORCO)
PIZZA NOSH
PLANET KOSHER
PLANTERS COTTON OIL MILL, INC.
PLANTERS LIFE SAVERS COMPANY
PLB SPORTS
PLOCHMAN, INC.
PLUMBRIDGE
POCAHONTAS FOODS USA
POKONOBE INDUSTRIES INC.
POLAND'S BEST INC.
POLAR FOODS, INC.
POLAROME INTERNATIONAL, INC.
POORE BROTHERS INC.
POPOWICH MILLING
POWER SNACKS
PRAIRIE CITY BAKERY
PREMIER FOODSERVICE DISTRIBUTORS, INC.
PREMIER MALT PRODUCTS CORP.
PREMIUM INGREDIENTS LTD.
PREMIUM VEGETABLE OILS BHD.
PRESCO FOOD SERVICES
PRESIDENT'S CHOICE INTERNATIONAL
PRESTIGE SALES INC.
PRICE CHOPPER
PRICECOSTCO (COSTCO)
PRO TRANSPORT, INC.
PROCESADORA CONTINENTAL DE ALIMENTOS S.A
PRODUCERS DAIRY FOODS INC.
PRODUCTOS METALEST S.L.
PROGRESSIVE DONUTS/DUNK-N-SIP, INC.
PROMIND AGRO-INDUSTRIAL, S.A.
PROMISED LAND DAIRY
PROTEIN UND OELWERK NEUSS GMBH & CO. KG
PROTIENT INC.
PROTIENT, INC.
PT. JAKA SAKTIBUANA INTERNATIONAL
PT. KAO INDONESIA CHEMICALS
PT. OLEOCHEM & SOAP INDUSTRI
PT. SUMI ASIH
PT. WIHADIL CHEMICAL INDUSTRY
PUBLIX SUPER MARKETS, INC.
PUGLISI EGG FARM
PULASKI PRODUCTS CO., INC.
PYA MONARCH, INC.
QINGDAO JIAONAN BRIGHT MOON SEAWEED INDUSTRIES CO. LTD
QSP, INC.
QUAKER SUGAR CO., INC.
QUALITY BOTANICAL INGREDIENTS, INC.
QUALITY INGREDIENTS CORPORATION
QUANTUM HERBAL PRODUCTS, LTD.
QUEST INTERNATIONAL
QUEST INTERNATIONAL (SCOTLAND)
QUEST INTERNATIONAL FLAVORS & FOOD ING.
QUICK DRY FOODS USA INC.
QUICK'S CANDY
QUINN'S SPECIALTY PRODUCTS
R D ENTERPRISES
R. TORRE & COMPANY
R.M. PALMER COMPANY
RAINBOW FARMS
RAISIO GROUP PLC, RAISIO BENECOL LTD.
RAISIO STAEST US INC.
RALPHS GROCERY CO.
RAMAPO RIDGE
RAMSEY SIAS, INC.
RED ARROW PRODUCTS COMPANY LLC.
RED STAR YEAST & PRODUCTS
REGAL EXTRACT CO. INC. MILLFLOW SPICE CORP.
RENAISSANCE FOODS LLC.
RESTAURANT DEPOT
RHODIA FOOD
RHODIA FOOD INDAL
RHODIA INC.
RHODIA MEYPRO B.V.
RICH FOOD
RICHFOOD, INC.
RIKEN VITAMIN CO., LTD.
RIO MAR COUNTRY CLUB
ROBINSON DAIRY
ROCKVIEW FARMS
ROHM AND HAAS COMPANY
ROHTSTEIN CORP. SUGAR DIVISION
RON BEN-ISRAEL CAKES, INC.
ROSKAM BAKING CO.
ROSS PRODUCTS DIV. ABBOTT LABORATORIES LTD.
ROSS PRODUCTS DIVISION
ROSS SWISS DAIRIES
ROUNDY'S, INC.
ROYAL BODYCARE, INC.
ROYAL CANDY, INC.
ROYAL FOOD PRODUCTS
ROYAL PALM INC.
RPF, INC. (ROYAL PALATE FOODS)
RUPARI FOOD SERVICE
RV INDUSTRIES, INC.
RYAN FOODS COMPANY
RYKOFF SEXTON INC.
RYT-WAY INDUSTRIES, INC.
S & S SOAP CO., INC.
S.C. COMSOFT IMPEX S.R.L.
S.I.PR.I.O.
S.P.R.M. INVESTMENT LTD.
S.T. JERRELL
SAFEWAY INC.
SAM WARD COMPANY, INC.
SAMBA HANDELMAAATSCHAPPI
SAN JIRUSHI
SAN REMO FOOD IMPORTED LTD.
SAN-J INTERNATIONAL, INC.
SANDLER'S GIFT BASKETS
SANTA CRISTINA
SANTA FE INGREDIENTS
SANTEE DAIRIES, INC.
SAPUTO CHEESE
SARA LEE BAKERY GROUP
SARA LEE COFFEE & TEA
SARANT INTERNATIONAL COMMODITIES
SARATOGA FLOUR
SATIN FINE FOODS, INC.
SAVORY FOODS, INC.
SCHILL+SEILACHER "STRUKTOL"
SCHNUCK MARKETS, INC.
SCHWEIZ. MILCH-GESELLSCHAFT AG
SCOTT'S, INC.
SEA BREEZE
SEAPOINT FARMS
SEMINOLE FOODS, INC.
SENSIENT FLAVORS
SENSIENT FLAVORS MEXICO, S.A.DE C.V.
SENSUS C.V.
SETTON INTERNATIONAL FOODS, INC.
SETTON PISTACHIO OF TERRA BELLA, INC.
SETTON'S FOODS
SHADY MAPLE FARM LTD.
SHAMIR FOODS INC.
SHAMROCK FOODS CO.
SHANDEX GROUP
SHANDONG DEOSEN CORP., LTD.
SHANGHAI FOURTH PHARMACEUTICAL LTD XU HANG PHARMACEUTICAL FACTORY
SHARP MENTHOL INDIA LIMITED
SHAW'S SUPERMARKETS, INC.
SHAWS SUPERMARKETS
SHEPPARD GRAIN
SHERWOOD BRANDS LLC
SHOPPERS DRUG MART INC.
SHURFINE INTERNATIONAL, INC.
SIDCO FOOD DIST. CO.
SIDCO HEALTH
SIEGEL EGG
SIGNATURE FUNDRAISING INC.
SILVA INTERNATIONAL, INC.
SILVER CATERERS (SILVER HUNTINGTON ENTERPRISES LLC)
SILVER SPRING GARDENS, INC.
SKIDMORE SALES & DISTRIBUTING FOOD DEFOAMERS
SKINNER'S SALTED NUTS, INC.
SMITH BROTHERS FARMS
SMITH'S FOOD & DRUG CENTERS, INC.
SMITTY'S INC.
SNAPPLE BEVERAGE GROUP
SNAPPY POPCORN CO., IND.
SNYDERS OF HANOVER
SOBAYA
SOBEY'S INC.
SOBEYS - OSHAWA GROUP
SOBEYS RETAIL BRAND
SOBEYS, INC.
SOCIETE FLANDRES PICARDIE LAIT
SODA AROMATIC CO., LTD.
SOGO PHARMACEUTICAL CO., LTD.
SOLA BAKERY INC.
SOLLER LLC
SOMMER MAID
SORIANA S.A. DE. C.V.
SOUTHERN ACIDS (M) BERHAD
SOUTHERN INDUSTRIAL SALES,INC.
SOVEX FOODS, A DIVISION OF MCKEE FOODS CORP.
SOY POWER, INC.
SPARROW ENTERPRISES, LTD.
SPARTAN CHEMICAL COMPANY INC.
SPARTAN STORES, INC.
SPECIALTY INDUSTRIAL PRODUCTS, INC.
SPECTRUM COMMODITIES
SPI POLYOLS, INC.
STABILCHEM (M) SDN. BHD.
STABILIMENTO FARMACEUTICO CAV.G.TESTA
STAFF SUPERMARKETS, INC.
STANDARD CANDY COMPANY
STAR KAY WHITE INC.
STAR MARKET
STAR MARKET COMPANY
START FRESH FOODS
STATER BROS. MARKETS
STATION CASINO
STEINHAUSER POLSKA
STENTORIAN INDUSTRIES CO., LTD.
STEPAN COMPANY
STOLT NIELSEN B.V.
STONE MOUNTAIN SNACKS
STOP & SHOP
STOP & SHOP SUPERMARKET CO.
STOW MILLS
STRATHROY FOODS LIMITED
STRETCH ISLAND FRUIT INC.
STUCKEY'S CORPORATION
SUBCO FOODS INC.
SUN ACE KAKOH (MALAYSIA) SDN BHD
SUN ACE KAKOH (PTE.) LTD.
SUNCHEMICAL CO., LTD.
SUNFRESH
SUNFRESH, INC.
SUNRISE CONFECTIONS
SUNRISE INTERNATIONAL CO.
SUNSET STATION
SUNSHINE FRESH INC.
SUPER C
SUPER STORE INDUSTRIES
SUPER VALUE, INC.
SUPERBRAND DAIRY PRODUCTS INC.
SUPERBRAND DAIRY PRODUCTS, INC.
SUPERSTAR COCONUT PRODUCTS CO., INC.
SUZANNE'S SPECIALTIES
SWAN GARDENS
SWEET EXPRESSION
SWISS CHALET FINE FOODS, INC.
SWISS DAIRY - SUIZA
SWISS GOURMET
SWISS VALLEY FARMS COMPANY
SYCAMORE CREEK CO.
SYLVIA WEINSTOCK CAKES
SYSCO CORPORATION
T & L CREATIVE SALADS INC.
T. HASEGAWA CO., LTD. (JAPAN)
T. HASEGAWA U.S.A., INC.
TAIYO INTERNATIONAL INC.
TAKASAGO FOOD PRODUCTS (FLAVORS)
TANABE SEIYAKU CO., LTD (JAPAN)
TANTOS FOODS INTERNATIONAL
TARGET FLAVORS, INC.
TASTY BAKING COMPANY
TATA TEA, INC.
TAYLOR FARMS
TEE LEE POPCORN, INC.
TEMPLE ISRAEL BROTHERHOOD
TERRAPEZ S.A.
TEXAS HOTEL
THE AMERICAN SUGAR REFINING COMPANY
THE DRESCHER CORPORATION
THE ELI'S CHEESECAKE COMPANY
THE FOOD SOURCE, INC.
THE GOLUB CORPORATION
THE GRAND UNION CO.
THE GREAT A&P TEA COMPANY
THE GREAT ATLANTIC AND PACIFIC CO.
THE HEALTHY GOURMET
THE KROGER COMPANY
THE MASTERSON CO.
THE MONTEREY CANNING CO.
THE OSHAWA GROUP LTD./LE GROUPE OSHAWA LTEE
THE STOP & SHOP SUPERMARKET COMPANY
THE WARRELL CORPORATION
THE WESTIN RIOMAR BEACH
THE WISCONSIN CHEESEMAN, INC.
THIRS-TEA CORPORATION
THREE VEE CORPORATION
TIANJIN FREEWORLD INDUSTRY COMPANY LMT
TICOFRUT, S. A.
TINUK, INC.
TIP TOP CANNING
TOM'S FOODS, INC.
TOPCO ASSOCIATES, INC.
TOPCO-RANDALLS FOOD MARKETS, INC.
TOPS MARKETS, INC
TORTILLERIA LA MEXICANA, INC.
TOUFAYAN BAKERY INC.
TOUFAYAN'S BAKERY
TOUL SOCIEDADE PORTUGUESA DE DESIDRATACA
TOYO GOSEI CO., LTD.
TRADE-MARK COFFEE CORPORATION
TRADER JOE
TRADER JOE'S
TRADER JOE'S EAST,INC.
TRANSFORMACIONES AGRICOLAS DE BADAJOZ SA
TREE OF LIFE, INC.
TREFIN NV
TRICO TECHNOLOGIES, INC.
TRINIDAD BENHAM CORP.
TRIPLE-C-INC
TRITON SUPPLY CORP.
TROPHY NUT CO.
TROPICAL NUT & FRUIT INC.
TROPICANA PRODUCTS, INC.
TROPICS FROZEN COCKTAILS
TUSCAN
TWIN COUNTY GROCERS, INC.
TWO TRIBES, LLC
U.S. CHOCOLATE CORP.
U.S. FLAVORS & FRAGRANCES, INC
U.S. FOODSERVICE
U.S. MILLS, INC.
UBE INDUSTRIES, LTD.
ULTRA TRADING INTERNATIONAL LTD.
UNICO FOODS INC.
UNICO, INC.
UNILEVER
UNIPRO FOODSERVICE
UNIPRO FOODSERVICE, INC.
UNIPRO FOODSERVICE-NIFDA
UNIQEMA
UNIQEMA, DIVISION OF UNICHEMA CHEMIE GMBH
UNIQUELY TOGETHER, INC.
UNITED WHOLESALE GROCERY CO.
UNIVERSAL APEX INC.
UPCOUNTRY, INC.
UPSCALE FOODS INC.
US FOODSERVICE, RYKOFF, AND SEXTON
UTC
V.B.S. PURVEYORS OF FINE FOODS
VALENCIA FOODS, INC.
VALUE AMERICA
VAN HOUTON
VAN HOUTTE INC.
VARDA CHOCOLATIER
VELDA FARMS, LLC
VENTURA FOODS, LLC
VIC'S GOURMET POPCORN
VINTAGE SOUTH INC.
VIRGINIA DARE EXTRACT CO., INC.
VITABLEND BV
VITAL & ZOON N.V.
VITAMINS, INC.
VITAMOR KFT.
VITARROZ
VITASOY (U.S.A.) INC.
VITASOY USA, INC.
VOGEL POPCORN
VONS
VVF LIMITED
W. SCHUMACHER & CO. GMBH
W.A. CLEARY PRODUCTS, INC.
WAKEFERN FOOD CORPORATION
WAKEFERN/SHOPRITE
WAKUNAGA OF AMERICA CO., LTD.
WAL-COR CORSANINI DI CARLO SANTINI & C.
WAL-MART STORES INC.
WALGREENS CO.
WALNETTOS, INCORPORATED, DIST.
WALTER RAU NEUSSER 01 UND FETT AG
WANJASHAN MANDARIN SAUCE, INC.
WARDS ICE CREAM CO. INC.
WARRANWOOD WINERY
WASABROD
WASABROD AB
WATSON SYSCO
WATSONVILLE FOODS PRODUCT COMPANY
WATTA MUNCH
WEBSTER INDUSTRIES, INC.
WEGMAN'S INC.
WEIS MARKETS, INC.
WEISS KOSHER BAKERY
WEMMERS TANKTRANSPORT BV
WENDY'S INTERNATIONAL, INC.
WEST LYNN CREAMERY
WESTBY CO-OP CREAMERY
WESTERN COMMERCE CORPORATION
WESTERN FAMILY FOODS, INC.
WHITE ROSE FOODS
WHITE STOKES
WHITE STOKES CO.,
WHITEHALL COMMODITY CORP.
WHITTAKER, CLARK & DANIELS, INC.
WHOLE FOODS
WHOLE FOODS MARKET
WHOLE HERB COMPANY
WILCOX FARMS LLC
WILD OATS MARKETS, INC
WILD WEST PRODUCTS
WILDWOOD NATURAL FOODS, INC.
WILLMARK SALES CO.
WILTON INDUSTRIES
WINN DIXIE
WINN DIXIE - PLANT #12-500
WOLF & LAMB DELICATESSEN
WOODSTOCK FARMS
WORLD FINER FOODS, INC.
WORLD OF CHANTILLY
WORLD SPICE INC.
WRITT SALES & SUPPLY D.B.A. NUTRITIONAL FOCUS
WYTHE-WILL DIST. CO.
YANCHENG HENDING NATIVE PRODUCTS CO. LTD
YOHAY BAKING COMPANY
YONEYAMA YAKUHIN KOGYO CO., LTD.
YOST FOODS, INC.
ZALOOM MARKETING CORP.
ZANDER'S CREAMERY, INC.
ZANDER'S CREAMERY, INC. #55-309
ZELLERS INC.
ZEON CHEMICALS YONEZAWA COMPANY, LTD.
ZHEJIANG HAITONG FOOD GROUP CO., LTD.
ZHEJIANG NHU COMPANY, LTD.
ZHEJIANG SILVER RIVER FOODS CO., LTD.
ZION NATURAL GOURMET FOOD
ZOGLO'S
ZOMICK'S BAKERY
.

[Dale Eastman]

Post by USNSM
They pass on the cost to the consumer. This hidden tax cost Americans 100's
of millions each year. Look in your refrigerator or cabinets and see how
many items in there have the "k" or the "u" symbol. They have to pay Jewish
rabbis to get those kosher symbols put on their food. Here is a small list
of companies who pay the tax

Nice assertion. Have some proof of the "100's of millions" paid?

[Waldo]

Post by Dale Eastman

Post by USNSM
They pass on the cost to the consumer. This hidden tax cost Americans 100's
of millions each year. Look in your refrigerator or cabinets and see how
many items in there have the "k" or the "u" symbol. They have to pay Jewish
rabbis to get those kosher symbols put on their food. Here is a small list
of companies who pay the tax

Nice assertion. Have some proof of the "100's of millions" paid?

Below is an excerpt from an article I posted on July 22, 2001.
Everything is documented, and all links were active at that time.

This should give you an idea as to the complexities involved in
Kasherizing on an industrial scale. Read it and you'll quickly begin
to see how hundreds of million$ could be swallowed up by the Kashering
process in a hurry.

The Kosher industry is a cash cow for the agencies that oversee the
operations, and having so many products Kosher Certified amounts to a
Jewish Welfare system for the few Jews that keep kosher.

Post by Dale Eastman
--
Anybody answering this post consents to having their replies posted on
my website.
(Not that I need your consent since you post to public domain.)

Oh, please feel free to post the following on your website!

Begin repost:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

(emphasis mine, my comments in [brackets] )
______________________

http://www.aristechchem.com/overview/kosher.htm

" . . .While we do not ingest acetone directly, it is used to
manufacture
the CONTAINERS in which kosher food is PACKAGED, and, therefore, must
meet
the Kosher Code requiring that acetone be certified. . .

" . . . In compliance with Kosher Code requirements and as part of the
Good
Manufacturing Practices (GMP), tankers should be used that are SOLELY
dedicated to hauling acetone or other petrochemical products that do
NOT
come in contact with animal-derived materials. If the tanker was used
for
these types of materials, the tanker must be properly cleaned and "HOT
SANITIZED." The tanker and ALL its OFF-LOADING LINES and PUMPS must be
thoroughly cleaned and a wash out slip must be provided stating that
the
tanker has been cleaned and sanitized before loading can proceed. The
wash
out slip, along with information on the prior load, will accompany the
shipment to any kosher acetone customer. This assures the customer that
all
precautions have been taken to avoid possible contamination of the
product."

[NOTE: the above procedures need have NOTHING to do with "sanitation"
in the
general sense. The procedures outlined are meant solely to satisfy
Jewish
RELIGIOUS laws. and this is for ACETONE, an inedible solvent used in
PLASTICS production]

_____________________

[The Rabbi pictured in the next link looks strangely like DEVIL ANSE
!!! ]

http://www.wvculture.org/history/hatfield/htfld001.html

_____________________

http://www.ok.org/homemaker/pesach60/kosher.html

" The OK has created a comprehensive set of instructions for our dairy
mashgichim to follow so that all pertinent issues are addressed. Among
these
guidelines, the mashgiach must visit the farm prior to milking so that
we
can explain our requirements. The mashgiach [Kash-R-Us Rabbi] MUST BE
PRESENT at the BEGINNING of the milking to insure that no residual
non-kosher milk is left in the milking receptacle. If milking begins
PRIOR
to the mashgiach's arrival, the milk is REJECTED. If the mashgiach is
certain that proper procedures will be followed, he does not have to
remain
for the entire milking, but will return periodically (yotzei
v'nichnas).

" All milk stored in tanks must be SEALED by the mashgiach when he
leaves
the farm. The mashgiach MUST be present AFTER milking to supervise the
loading and sealing of the tanks. The mashgiach MUST VISIT EACH farm
on his
route at the *beginning, middle, and end of the milking*; ideally no
more
than TWENTY MINUTES will elapse between visits.

" Recently we discovered that the milking for a popular chalav Yisrael
product was being done with insufficient Jewish oversight. The
mashgiach
visited only once every EIGHT hours; additionally, he was unable to go
into
one of the farms at night. We have been forced to DISCONTINUE USE of
this
product in OK-certified establishments.

" Finally, the mashgiach receiving the tank truck at the dairy must
REJECT
the shipment if the truck arrives without a seal. Transport trucks must
always either be sealed or be physically ACCOMPANIED by the mashgiach."

[Clearly the Rabbis fear that the driver may make an unscheduled stop,
adding non-Kosher milk to his load. those sneaky Goyim drivers!]

" Our farm mashgichim complete a detailed Supervision Report for each
chalav
Yisrael production. This report is forwarded to our central office, so
that
we maintain a permanent record of all OK-supervised chalav Yisrael
productions. Consumers can enjoy OK chalav Yisrael products with the
assurance that these have been made under the strictest guidelines."

__________________________________

http://www.koshertodayonline.com/kosher%20today%20archives/2001/0201/...
OGY%20RAISES%20MANY%20QUESTIONS.htm

" Another concern that we have in the kosher industry is EQUIPMENT
CONTAMINATION. A company may produce a kosher product and the formula
presented to the certifying agency listing all of the ingredients.
While the
components may be good, the question is about the equipment? Is the
equipment used by the company utilized interchangeably? In other words,
do
they produce KOSHER and NON-KOSHER in the same tank? If so, how is it
KOSHERIZED from one product to the other? Is it being MONITORED? Are
any of
the products marinated for OVER 24 HOURS in any given piece of
equipment?
These are questions that companies have to be aware of, that will be
asked
by the supervising agency. . . .

" . . . .There is also a problem with shipping bulk liquids. The tank
cars.
The trucks. What did they carry before they were loaded with the kosher
product? . . . "

[There are several companies that specialize in performing the highly
specialized cleaning that the Kash-R-Us agencies demand tanker trucks
undergo before they are allowed to carry Kosher products. (see
"Acetone"
above) A tanker that had just delivered a load of premium grade olive
oil
would be forced to undergo a Kash-R-Us cleaning before it could haul
"Kosher" olive oil. Does this represent a significant expense, Philip?]

_______________________

http://www.yikgh.org/torch471.htm

"APPRECIATING THE MASHGIACH

" Too often we think of a mashgiach [Kash-R-Us Rabbi] in a food
processing
plant as someone of mediocre talent, an individual who turned to
hashgacha
because he could not do anything else.

[I think of him as thug in the employ of racketeers]

" No doubt, as in most professions, there are those who excel while
others
remain mediocre mashgichim. To appreciate the task facing a mashgiach,
let
us consider what supervising a TYPICAL margarine facility involves.
Margarine is comprised of oil, water, emulsifiers, and some
coloring.
This blend is hydrogenated (set up for solidifying) using various
catalysts
and then whipped into solids or soft spreads through a tubular spinning
refrigerator known as a votator. From the votator, the product
continues to
the packing line where it is molded and packaged.
Simple. right?
Well, consider for a moment the following issues facing kosher
production. Keep in mind that many plants produce lard-based and/or
gelatin-based margarine (non-kosher) in the low-fat varieties. All
margarine
plants produce a dairy variety in addition to a pareve one.
The process flow is:
1) The aqueous phase, where a brine of water and/or milk and
emulsifiers are blended.
2) Churn tanks, where oil and coloring (beta carotene) are
added to
the blend.
3) Run tanks, where the entire mixture is processed in final
stage
before the votator.
The piping lines between all these tanks look like a massive
network of
crisscross and are often interchangeable. The mashgiach must master the
layout of the plant in order to determine that kosher/pareve is
connected to
kosher/pareve.
If KASHERING [Jewish Kosher Kleaning] is done in the plant, the
mashgiach must be able to trace the lines to ensure that the PROPER
EQUIPMENT IS BEING KASHERED. He must also monitor the temperature at
various
points to check that the water is at its BOILING point throughout the
entire
kashering process.
Sometimes, the kosher/dairy/non-kosher LINES will meet at a
manifold
where simply switching an elbow pipe causes the direction of the
different
lines to instantly change. The mashgiach along with the kashrut
organization
must devise a FAIL-SAFE system to prevent such mishaps."

[equipment additions / modifications]

" All cooking in factories is done in STEAM-FACILITATED KETTLES, which
means that hot water circulates through the thermal walls of these
kettles
and carries on to the next kettle."

[NOTE: The steam in these kettles NEVER comes into direct contact with
ANY
of the contents of the kettles. But a wall of steel separating the
steam
from the product isn't good enough for the superstitious Jews, who
believe
that STEAM that HEATS non-Kosher goods has somehow become MAGICALLY
CONTAMINATED]

"Water circulating AROUND a kettle takes on the STATUS of that kettle.
If
NON-KOSHER WATER were to begin circulating around a KOSHER KETTLE, all
the
PRODUCT in that kettle would become treif. [contaminated]
Therefore, a system must be devised to prevent the commingling of
water
circulating around the kettles. This task requires an in-depth
knowledge of
the plant's boiler and plumbing systems.

[Actually, this would require a plant to have TWO SEPARATE boilers and
TWO
SEPARATE plumbing systems, otherwise, "contamination' would occur at
the
BOILER. This would apply to ALL types of food manufacturing facilities.
How
much do you suppose doubling up on boilers and plumbing systems in a
large
plant would cost Philip? Now expand that figure to cover EVERY MAJOR
PLANT
IN THE US that produces both Kosher and non-Kosher items, or even
plants
where EVERYTHING is Kosher, but some items contain meat or milk
products,
while others do not]

" All margarine processors have remelt, i.e., product that does not
meet
specifications or which spilled out on the side during packing. This
product
gets returned to the beginning of production to be reprocessed. The
remelt
is either manually transported or "hard-piped" back to the starting
area.
When the product is hard-piped, the pipes are usually TRACED
[jacketed]
WITH HOT WATER to keep the product soft. Here too, the TRACER WATER
must
remain SEPARATE. And, great care must be exercised to see that DAIRY,
PAREVE, or NON-KOSHER remelt is transported to the beginning of its
respective line.
All of this does not take into account the complexities of
KASHERING the
KETTLES, LINES, HEAT EXCHANGERS, VOTATORS, or PACKING LINES. Nor does
it
take into account monitoring ingredients and overseeing bulk deliveries
of
oils, not to mention the KASHRUT STATUS of the TRUCKS or RAIL CARS used
to
deliver these oils.
So, the next time you see a mashgiach for a reputable organization,
give
him a well-deserved "Y'Yasher Kochacha."

[Better yet, give him a one-fingered salute. He and his buddies are
adding
BILLIONS of dollars to the cost of your foodstuffs EVERY YEAR. (Yes,
Philip,
I've upped my estimates to BILLIONS of dollars. See, the more I dig,
the
worse it gets!) Keep in mind that the Kash-R-Us Rabbi is doing NONE of
the
Kashering himself. He's just ordering company paid employees around,
enjoying his little Jewish power trip]

_______________________

http://www.koshertodayonline.com/kosher%20today%20archives/1998/0698/...
20Surimi-Faux%20Shellfish.htm

Daniel Berlin, President of the 2-1/2 year old Dyna Sea Group, is one
of the
nation's major producers of kosher-certified surimi. How is this
different
from the non-kosher? In every imaginable way. According to Berlin,
"Every
inch of the way plant and equipment are kashered. Even the FISHING
BOATS are
inspected. This is an ENORMOUS undertaking and the reason why KOSHER
surimi
is MORE EXPENSIVE than the non-kosher kind."

A mashgiach [Kash-R-Us Rabbi] must be ON THE BOAT AT ALL TIMES. Every
fish
that is frozen on the boat is inspected before the scales are removed,
and
before it's filleted, to make sure it's a kosher fish."

The Dyna Sea Group then sends the blocks of fish paste to an APPROVED
PLANT
in New Jersey where the transformation process continues. Naturally,
processing plants ALSO have rabbinical supervision. The flavorings used
in
kosher surimi are a blend of natural spices and juices from other
kosher
fish. The mixture is spread on an 80 foot steel belt where it's cooked
and
rolled into very thin ribbons, "to simulate the muscle texture of
crabmeat,"
says Berlin. After shaping, natural kosher colorings are sprayed on so
it
looks like crab meat. "It isn't as though the kosher consumer wants to
eat
something traif," insists Berlin. "Surimi in itself is a delicious
item."

[What's next? Kosher artificial pork chops? ]

_____________________

http://www.ok.org/homemaker/shavous60/kosher.html

Kashering a Pasteurizer

When the milk arrives at the dairy from the farm, it is put into huge
storage tanks. We mentioned in our previous article that such tanks
sometimes store the milk for more than TWENTY FOUR HOURS. Therefore,
they
are considered kavush, and they must be kosherized. To circumvent this
problem, the OK has pioneered a system to rotate the milk between
tanks, so
that it does not stay in any one tank for twenty-four consecutive
hours.

[Yet another expense to satisfy superstitious Jewish RELIGIOUS
tradition]

The next piece of equipment to be used is the pasteurizer. Here the
milk is
heated to approximately 160° Fahrenheit. According to halachah, a
utensil in
which a liquid was cooked has to be kosherized using boiling water.
Many of
our readers have kashered a pot in their kitchen, by cooking water in
it
until it boils over.

However, koshering a pasteurizer is not simple, for we are presented
with a
unique challenge. A pasteurizer operates as a closed system. We cannot
see
inside when the pasteurizer is working, meaning that we cannot see the
water
boiling. The accepted practice among kashrus agencies is to rely upon a
thermometer to measure the heat of the water.

At sea level, water boils at 212° Fahrenheit. At a higher altitude,
where
the air pressure is lower, water boils at a lower temperature. Some
dairies
are reluctant to bring the pasteurizer to a temperature of 212°,
fearing
that this will ruin their equipment. We are pleased that the OK's
capable
staff has demonstrated to these companies that we can safely kasher a
pasteurizer at boiling temperature.

Very recently we produced chalav Yisrael milk in France at a factory
that
initially was reluctant to permit 212° kashering. The benefit of a
GLOBAL
KASHRUS PRESENCE was soon demonstrated. Rabbi Shimon Lasker, who is the
OK's
European representative, contacted OK Rabbinic Coordinator Rabbi
Yitzchak
Ort of Milwaukee, Wisconsin, to obtain details for the proper, safe
kashering procedure. (Rabbi Ort's expertise in dairy kosher production
has
long been acknowledged among kashrus agencies and within the dairy
industry.)

In the past we discussed this issue at length (see "How Halachah Meets
Technology," Feb. 1996). We mentioned that some kashrus agencies tend
to be
lenient in kashering a pasteurizer, asserting that it is impossible to
get
the pasteurizer to such a high temperature without causing damage. We
fail
to understand the basis for this leniency, and we are pleased that at
its
convention in May, another large organization raised its standards to
insist
upon kosherizing at 212° Fahrenheit. The OK remains the leader in
insisting
upon this standard, and we repeat the offer we have made in the past to
demonstrate our technique to any company or kashrus agency that wishes
to
implement it.

Condensation and Drying

All milk, whether liquid or powder, is pasteurized. After
pasteurization,
two steps are necessary to create powder: the milk must be condensed,
and it
must be dried.

The condenser is a vessel that removes water from the milk via a
vacuum, and
it is kashered with boiling water. Interestingly, water will boil in a
vacuum at less that 212° Fahrenheit, because the vacuum environment
reflects
a lower level of air pressure, similar to a high-altitude environment.
I
asked the great halachic authority Rabbi Zalman Shimon Dvorkin, of
blessed
memory, whether halachah requires that the water in a vacuum reach
212°. He
responded that the Code of Jewish Law does not stipulate a specific
temperature; it says only that the water must boil. Therefore, we do
not
require 212° in a condenser.

[There's your answer! Create a strong enough vacuum, and water will
boil at
room temperature! If Jews were to LIVE in such a vacuum, all of their
Kosher
troubles would be over!]

The milk then goes to be dried. There are two methods of drying the
milk.
One is a spray dryer, which is a large, inverted cone. The milk is
sprayed
in from the top and receives a blast of hot water. The water
immediately
evaporates. In many plants these spray dryers are used for a variety of
non-kosher items along with milk. For example, we found a dairy in
Switzerland where NON-KOSHER items were being dried on the same
equipment
used for drying milk. Of course this poses a problem for chalav Yisrael
production, but it poses the same problem even for people who use
non-chalav
Yisrael milk powder.

[Yes, but it is the Gentile consumer who picks up the tab for "solving"
Kosher problems]

Spray dryers may be small, or they may be as tall as a six-story
building;
the latter are particularly difficult to kosherize. [And expensive,
wouldn't
you imagine?] Nonetheless, we thoroughly kasher these with boiling
water. At
some large plants, companies run simultaneous productions of chalav
Yisrael
and non-chalav Yisrael. In a recent production, we arranged to separate
these runs, in order to avoid a mix-up. Before the chalav Yisrael run
had
ended, the company started to run chalav stam. WE REJECTED THE ENTIRE
ONE-TON PRODUCTION.

(Yes, I said BILLION$)

Another way to dry the milk is by using a roller dryer. The milk is
sprayed
onto a heated roller, which then dries the milk. The milk dried on the
roller obtains a caramelized taste, a quality that chocolate producers
prefer.

A roller dryer is heated using either regular water or water that was
removed from milk in the condenser. While we generally assume that
water is
kosher, IF the water has been used to HEAT NON-kosher ingredients, it
may be
rendered NOT KOSHER. We therefore must ascertain that KOSHER WATER is
being
used to HEAT the roller dryer. Condensate - water that was removed from
non-chalav Yisrael milk by a condenser - also should not be used to
heat the
roller dryer.

[Again, doubling-up on boilers and plumbing systems. Easily HUNDREDS OF
THOUSANDS in KOSHER expense of one large plant.]

Another matter of concern is the percent of milk powder produced from
the
chalav Yisrael milk trucked in from the farm. Only six to ten percent
of
milk powder can be obtained from milk. For example, 100 gallons of milk
can
be condensed and dried to yield one-tenth to one-seventeenth that
volume of
milk powder (the former figure for whole milk, the latter for skim
milk).
Therefore, the supervising rabbi has to verify exactly how much milk
was
obtained from the farms. If the amount of milk powder produced exceeds
this
ratio, it would mean that the dairy has slipped in chalav stam, and the
entire production would be disallowed for chalav Yisrael.

[Those sneaky Goys. Gotta watch 'em!]

As we can see, chalav Yisrael production is no simple matter. The OK is
blessed with a number of experts in all phases of the process, and
consumers
can purchase OK-certified chalav Yisrael products with confidence that
they
were made with complete fidelity to the laws of kashrus.

____________________

http://www.mk.ca/newsletter9/vol1iss9.html

" Given the difficulty in Kashering chocolate plants, it is noteworthy
that
at least one company has indeed succeeded in achieving a Kashering with
water to produce a truly Mehadrin chocolate. A famous Swiss chocolate
company has agreed to make specially supervised productions of Passover
Cholov Yisroel chocolate. Until this production, no Swiss chocolate
company
had ever agreed to allow the Kashering of its equipment with water. For
this
production, all equipment was Kashered with a flame or with hot water,
and
EQUIPMENT THAT PROVED TO BE DIFFICULT TO KASHER WAS REPLACED WITH
EQUIPMENT
DEDICATED TO KOSHER PRODUCTION. "

______________________

[KASH-R-US AGENCY TIGHTENS IT'S GRIP]

http://www.cjnews.com/pastissues/00/oct19-00/front4.asp

Vaad sets tougher kashruth rules
By JANICE ARNOLD
Special to The CJN
MONTREAL - The Vaad Ha'ir, the main kashrut supervisory agency in
Montreal,
has for the first time published written rules that must be followed in
order to have the Vaad's MK stamp of approval.

The rules apply to all caterers, rental companies, restaurants, hotels,
synagogues, community organizations and even people ENTERTAINING IN
THEIR
OWN HOMES. Some of the rules are new and point to significantly more
stringent control and inspection.

Vaad executive director Rabbi Saul Emanuel said the impetus behind
issuing
The Vaad's Manual 2000-2001 was to establish standards that are applied
equally at every phase of food handling, thereby protecting the
consumer.

"I believe we are one of the first kashrut organizations in the world
to put
our policies in writing," said Rabbi Emanuel, who, before coming to
Montreal
two years ago, headed the Union of Orthodox Synagogues' kashrut
division in
Johannesburg, South Africa for 10 years.

Concurrently, the Vaad is SHAKING UP THE SYSTEM OF PAYMENT of
mashgichim.
[Kash-R-Us Rabbis]

Within the next few months, ALL will be paid directly by the VAAD,
rather
than by the businesses where they supervise kashrut. Until now, all
mashgichim were authorized by the Vaad, but not necessarily employed by
it.
At this point, the Vaad pays 70 to 80 mashgichim, and expects to employ
about 100 by the end of the year, said Rabbi Emanuel. This is
imperative, he
said, if their first responsibility is to uphold Vaad policy.
The manual makes clear the caterer must DEFER to the mashgiach on any
kashrut question. ALL RENTAL COMPANIES must now also have a FULL-TIME
mashgiach.

[Nothing like flexing your muscles to increase your bottom line, eh?]

A major change outlined in the manual is the requirement that all
caterers
and all synagogues, certified by the Vaad, submit a form by the 7th of
each
month detailing events where food will be served for the next 30 days.

This is intended to ensure that the Vaad has enough time to assign a
mashgiach.

"Late requests will only be considered in the case of an emergency," it
is
stated.

The 22 MK-certified caterers can only accept functions at the APPROVED
[paying] synagogues and HOTELS/RECEPTION HALLS listed in the manual. A
few
establishments that do not have *full-time kosher kitchens* have been
included, but Rabbi Emanuel said no new places like that will be added.

Similarly, listed shuls may only use *Vaad-approved* [paying] caterers.

Catering at all other venues, including private homes, will require a
case-by-case evaluation by the Vaad and will not necessarily be
approved.
The fact that kosher events have been held in the past does not give
non-kosher venues any extra advantage in getting approved.

"There are no acquired rights," he said.

**New in the case of venues not on the list, which includes kosher
private
homes, is the prohibition of kashering of appliances and other
equipment for
that event. Caterers will have to bring all equipment they need for
food
preparation. Counters and sinks, however, may be kashered, Rabbi
Emanuel
said.**

"A home may, in fact, be kosher, but how can we assure the consumer of
this?"

A mashgiach must be on site the entire time at functions in private
homes
whenever an MK-certified caterer's staff is working. This is not
required
when presealed take-out food is served and no catering staff sets up at
the
home.

Synagogues not on the list, such as Temple Emanu-El-Beth Sholom and the
Reconstructionist Synagogue, will not be able to hire an MK-certified
caterer under any circumstances, Rabbi Emanuel said.

Preparations for functions that take place on Saturday night can only
begin
one hour after Shabbat. No deliveries, preparation or setup may take
place
on Shabbat, even if staff are non-Jewish.

All food and rentals for a Shabbat affair must be totally cooked and
delivered no later than noon the preceding Friday between Sukkot and
Passover, and 2 p.m. the rest of the year. No food may be cooked in the
shul
for another or outside function. (This may effect, for example, Meals
on
Wheels programs.)

Another feature is the requirement that at every function, in addition
to
the traditional small card on the tables, a poster be displayed stating
it
is Vaad-supervised, giving the date, place and mashgiach's name.

At the *approved hotels and synagogues*, kosher equipment and supplies
have
to be LOCKED and accessible ONLY to the mashgiach.

[Fears of "Kosher Terrorism"?]

The shipping of supplies to the site is also coming under greater
control.
All items must be sealed, stamped, dated and signed by the mashgiach,
as do
any returned items.

Some previously familiar fruits and vegetables are going to disappear
from
Vaad-supervised functions due to the difficulty in checking them for
infestation. These include artichoke hearts, whole asparagus,
blackberries,
broccoli florets, fresh dill, all lettuce except iceberg and Boston,
fresh
parsley, raspberries, and fresh spinach.
In addition, canned vegetables must now have a recognized hechsher,
whereas
in the past this was not the case.

Kosher restaurants are being instructed that IF A BABY NEEDS A MILK
BOTTLE,
THE FEEDING MUST TAKE PLACE IN A DESIGNATED AREA. [Traif Babies?]
Employees
are NOT permitted to bring any PRIVATE food into the restaurant.

Rabbi Emanuel acknowledges that the more rigorous enforcement will put
greater demand on the time of the mashgichim and there may be busy
times of
the year when it will be difficult to serve everyone.
There is a general shortage of mashgichim and the Vaad is doing its
best to
recruit more, or train new ones, he said.

[With all the extra money they'll be raking in, they should be able to
afford it]

Rabbi Emanuel anticipates that the Vaad's overall staff will *double*
in the
near future. The Vaad will shortly move from rented offices to its *own
building* at the corner of Décarie Boulevard and Vézina Street.

[Their own building now. How nice!]

The manual is part of the Vaad's attempt to be more open and
accountable to
the consumer, he indicated.
"We're not hear to say no, no, no; we believe we must ensure the
consumer
the highest standard... The consumer has the right to know what is
going
on."

[The above demonstrates that the Kash-R-Us agencies are more than
willing to
muscle Jews for Kash as well]

________________________

http://www.ok.org/homemaker/shvouot98/kashrus.html

What are some of the kashrus issues encountered in cheese production? A
concern can arise with traditional Muenster, Romano, Parmesan, and
Mozzarella cheeses, since they are put in brine. If the brine tanks
were
previously used for not kosher cheese, they must be kashered. However,
this
kashering is very difficult, and the CHEESE INDUSTRY HAS ACQUIRED *NEW*
TANKS THAT ARE USED EXCLUSIVELY FOR KOSHER CHEESE.

Another issue concerns American cheese, which is made by cooking
Cheddar and
introducing additional ingredients. The cooker has to be kashered, and
therefore must SIT IDLE FOR 24 HOURS, so that it becomes aino ben yomo.
Therefore, kosher American cheese is produced on Mondays, since the
only
time when companies are not using the cooker is over the weekend.

Stirring out the curds
and whey to seperate them.
Also, colors added to cheese need supervision for Pesach. These may
have
been produced on equipment also used for products that contain soy oil,
which is not acceptable for Pesach.

Furthermore, the KNIVES that cut the cheese blocks to the desired size
need
to be kashered before a kosher run. This is achieved by running a stone
on
them; the stone simultaneously kashers and sharpens the knives. It is
also
necessary to kasher the pasteurizers, since these were used for
non-chalav
Yisrael milk. This kashering must be done at 212°. Although there are
some
parties who have denied the feasibility of 212° kashering of
pasteurizers,
leading supervision agencies around the world have mastered this proper
kashering method. The OK Laboratories remains prepared to demonstrate
our
method of 212° kashering to anyone who seeks the knowledge. (See "How
Halachah Meets Technology," The Jewish Homemaker, February 1996, for a
fuller treatment of this subject.)

Finally, the agitation involved in the process of making cheese or whey
may
lead to the presence of foam. A defoamer is added to settle the foam.
Care
must be taken to see that the DEFOAMER IS KOSHER. If a Pesach run is
being
done, the mashgiach must make sure that the defoamer is not chametz.

Ascertaining that the INGREDIENTS are kosher and that the EQUIPMENT is
properly kosherized are only PART of the difficulty in making kosher
cheese.
There is an entirely separate halachic issue, the matter of gevinas
akum
(**cheese produced by a non-Jew**). Jewish law mandates that even if
all the
ingredients in cheese are kosher, the cheese production must be
OVERSEEN (or
actively participated in) by a Jew.

The Shulchan Aruch states: "The Sages prohibited cheeses of non-Jews
because they are ma'amid (coagulate) them in the skin of the stomach of
their slaughtered animals, which are not kosher. And even if they are
ma'amid it in grasses, it is prohibited." The Rema comments: "That is
the
custom, and one cannot abrogate it, except in a place where they have
traditionally permitted it. However, if a Jew oversees the
cheese-making and
the milking, it is permitted, and that is the custom in all our
countries."

[More Job Security for Jews]

This stringency is greater than the one of chalav Yisrael. While there
are
leading rabbis who have ruled that one may be lenient regarding chalav
Yisrael if there is certainty that the milk comes from a kosher animal,
the
same is not true with cheese. Even if we know absolutely that the
cheese is
made of only kosher ingredients, a Jew *must supervise the production*,
else
the cheese is PROHIBITED.

The OK team of rabbis has decades of collective experience in all
facets of
kosher cheese supervision. Rabbis Avrohom Juravel, Leizer Teitelbaum,
and
Dovid Steigman, under the guidance of Kashrus Administrator Rabbi Don
Yoel
Levy, have forged a reputation for expertise in dairy supervision.

**As we celebrate Shavuos, we can look proudly back on our traditions,
dating to mattan Torah, the giving of the Torah at Mount Sinai. The
laws of
kashrus have been an anchor of Jewish life for thousands of years; more
today than ever, in the face of intermarriage, assimilation, and other
weighty challenges to the Jewish community, we reaffirm our commitment
to
observe these laws.**

[IOW, the Kosher Tradition is important because it helps to keep Jews
viewing themselves as separate, distinct and superior to the Goyim
cattle]

_______________________

http://www.mk.ca/newsletter15/vol2iss4.html

" The Bais Din of the Agudas Yisroel in Yerushalayim also ruled that
such
material would be considered Pareve. The only practical problem with
the
product is that its production is tedious and therefore MORE COSTLY
than
conventional gelatin. First, only part of the production in a Kosher
slaughterhouse is indeed Kosher - some animals are Treifa (having
damaged
internal organs) and others are not slaughtered properly (Neveila),
both of
which are not Kosher. As such, hides from Glatt Kosher animals must be
monitored and segregated for gelatin production. Second, the hides must
be
soaked and salted ("Kashered") to remove blood, just as all Kosher meat
is
processed. Third, the hides used in conventional gelatin production are
generally the trimmings and other by-products of the leather industry,
which
can be purchased at heavy discounts; Kosher hides are prime material
and
must be purchased at full price. Fourth, the EQUIPMENT used to produce
Kosher gelatin must be *completely Kashered* from their normal
non-Kosher
production, A TIME-CONSUMING AND EXPENSIVE PROCESS. In addition, the
entire
process must be SUPERVISED. Nevertheless, Kolatin is used to make true
gelatin deserts and real marshmallows, both of which are available with
a
reliable Kosher certification under the Elyon label."

________________________

http://www.kosherconsumer.org/boilers.htm

Boilers In Kosher Production

In order to process/ cook food you need heat. In the commercial &
industrial
food processing, steam & hot water are used extensively. We will first
explain the basics of the "Steam" boiler operating system, & then the
concerns to the kosher consumer afterwards. The source used for steam
and
hot water is a "boiler", heated by different fuels. A "Boiler" is a
CLOSED
VESSEL containing water. The water in a steam boiler is pressurized and
turned into steam when heat is added. The steam is then directed to
different locations for use in processing food or food ingredients. The
water that is lost in the steam cycle must be replaced. It takes one
pound
of water to produce one pound of steam. The boiler does different
functions,
it holds the water, transfers heat to the water to make steam, and
collects
the steam that is produced. The fire heats the water to about 212F and
the
water begins to boil and turns to steam. A pipe is put on top of the
lid of
the container (boiler) so the steam flows up through the pipe and leads
the
steam to where it is needed.

The most efficient way to operate a boiler is to minimize the cost of
producing the steam, or increasing the amount of steam while using the
same
amount of fuel. One way is by increasing the heating surface of the
boiler,
so that more heat is transferred to the water to produce steam. Some
boilers
use a large heating surface, it would be like laying the boiler on its
side
(the scotch marine type). Some boilers will use "fire tubes" (pipes),
where
the water passes through the pipes and the heat is on the outside.
Others
will have the heat passing through the pipes and the water on the
outside of
the pipes. The container, heat & water are still present, the only
difference is that more water is put next to the heated metal.

Water in the boiler is heated and turns to steam. The steam leaves the
boiler by a pipe or pipes called the "Main", where it enters the
"Header".

Post by Dale Eastman
From the header the steam enters branch lines, & is carried into risers

&
then to the steam heating equipment, usually a DOUBLE WALLED VESSEL.
**The
food /ingredient is in the equipment on one side of the wall & the
steam is
on the other side of the wall of the equipment.**

[No cross-contamination occurs!]

At this point the steam in the heating unit cools and turns to water
called
"condensate". The condensate is separated from the heating equipment by
a
"steam-trap" that allows condensate (water), but not steam, to pass
through.
The condensate goes into a "condensate-return-line", to a vacuum tank.
A
vacuum pump creates a vacuum that helps draw the water out of the
condensate
return line & in to the vacuum tank. The vacuum pump returns the water
condensate to the boiler through the feed-water line. Once it has
returned
to the boiler, the water/ condensate again is turned into steam and the
process repeats itself. Usually some additional (pre-heated) city water
will
also be required, as not all of the steam can be recaptured & returned
as
condensate.

Steam is [sometimes] used to heat product by direct injection of live
steam
directly into the product. Our discussion is on low-pressure steam
boilers,
up to 15 psi =(pounds per square inch). There is also the cast iron
sectional boiler. A steam boiler is not filled with water to the top,
so to
leave room for the steam and for expansion. As the steam pressure
increase
there is a corresponding increase in the steam temperature. As an
example
steam at 10 psi is 240F, steam at 15 psi is 250F. There will be a
number of
parts on a boiler to distinguish the steam boiler from the water
boiler. We
will list some of them; on the steam boiler: there will be a sight
glass
(attached to a water column) on the boiler to see the level of the
water in
the boiler. A pressure gauge 0-30 psi, connected to the highest part of
the
steam side of the boiler via a siphon (either a U-tube or a pigtail
siphon).
A safety valve (15 psi maximum). A low water cut-off, if the water in
the
boiler drops too low & there isn't sufficient make-up water from the
condensate & or fresh water the boiler will shut down. A pressure
control
will be installed to control the boiler pressure. A number of blow-down
valves to clear out the dirt & sludge from the boiler parts & from the
water
column. Fresh water that is added to the boiler contains minerals,
impurities etc. which will settle on the tubes in the boiler and cause
deterioration of the boiler so chemicals are usually added to the
boiler
overcome these and other problems. Most of the chemicals do not travel
with
the live steam but remain in the boiler or condensate. There will be
additional fittings near the heating unit. Some of them are, a
strainer, a
trap, a condensate return line, a pump & a condensate holding tank.

Some of the kosher concerns: The steam/condensate that comes in contact
with
the WALL of the vessel heating the food product that is on the OTHER
SIDE OF
THE WALL will [magically] absorb the taste of the product in the
kettle.
[PATENT HORSESHIT] If the product is a non-kosher product it will
render the
steam/condensate non-kosher as it has absorbed the non-kosher taste.
[Jewish
superstition] If the product is meat or dairy the steam/condensate will
absorb the taste and become either meat or dairy. The steam condensate
returns to the boiler and is reused, BUT WE CAN ONLY USE IT FOR THE
SAME
TYPE OF PRODUCT MEAT/DAIRY/NON-KOSHER. To complicate the matter we may
have
MANY DIFFERENT KETTLES receiving their steam from the SAME SOURCE. The
question remains how can we cook at the same time utilizing the same
steam
heat source? Solutions?

[GET THIS]

One possibility is to DRAIN the water from the BOILER, the CONDENSATE
TANK
and ALL of the LINES. We would then LEAVE IT EMPTY for 24 HOURS before
filling up with fresh clean water. We would of course kosherize if need
be.
It would STILL not solve the problem of using the boiler for
INCOMPATIBLE
(=meat & dairy, non-kosher) product at the same time. We can DISCONNECT
the
CONDENSATE RETURN LINE from the non-compatible product, [ Increasing
water
usage and energy costs] so the condensate will not return to the
boiler.
Some kosher certifiers will NOT use steam to heat incompatible product
EVEN
when the condensate does NOT return to the boiler. In certain cases
with
some modifications they may allow the use.

[Double the boilers and plumbing]

The goal is to introduce some way to make the boiler water / condensate
unpalatable to humans (an unpleasant/or bitter taste). When the
condensate
water is unpalatable to humans, the condensate does not become
meaty/dairy
or non-kosher.

[According to the Jewish theory, if the steam absorbs the "taste" of
the
product, why wouldn't the PRODUCT absorb the "taste" of the STEAM? If
the
STEAM is unpalatable, the PRODUCT would become unpalatable. This is
superstitious nonsense - very EXPENSIVE superstitious nonsense!]

We can introduce to the boiler chemicals that will achieve that goal.
Most
chemicals that are added to the boiler water do not travel with the
steam.
As the water turns to steam the chemicals and the impurities remain in
the
boiler water. Some of it eventually turn to sludge which has to be
cleaned
out. We need a chemical or product that will **render the water
unpalatable
to humans and will also travel with the steam.** There are a number of
chemicals available, 2 of the chemicals that are commonly used are
**pine-oil & Bitrex.** (Bitrex is the most bitter substance known). The
exact amount of chemical to put in would depend on a number of factors.

[Each based on superstition and nonsense}

In the event that the manufacturing process uses live injected steam in
some
of their products we can not use the above solution. [My the powers of
deductive reasoning] In the event that we can not introduce to the
condensate water a chemical to make it unpalatable, and we can only
introduce a chemical that remains in the boiler it will have to be
unfit for
even a DOG'S consumption, which is a much higher concentration than for
humans. [Depends on the dog - and the human] Some kosher certifiers
have
introduced certain other chemicals to alleviate the above concerns,
while
other certifiers do not agree to accept those chemicals as satisfying
the
requirements. We can encounter the same problems in non-steam systems
also.
The circulating hot water system and the heat exchanger type system.
Some of
these are used in chocolate manufacturing systems. Many of the
chocolate
manufacturers do dark chocolate and milk chocolate as well. The same
water
used for heating the chocolate product may go from a dark chocolate
conch or
holding tank to one holding a milk chocolate, and vice versa.

Kosher Alert: When a kosher certifier removes its kosher supervision
from an
establishment/product, & publicizes a kosher alert-it is (sadly) all
too
common for another kosher certifier to thereafter certify the
establishment/product. It would be incumbent upon the kosher consumer
to
check with the first certifier as to the reason that the kosher
certification was removed. If a satisfactory response is received that
there
are legitimate kosher concerns then the establishment/product should of
course not be patronized.

There are a number of items that the Code of Jewish Law requires them
to be
purchased with seals on them if purchasing from a non-religious Jew,
even if
the store is owned by a Jewish person. Those items are fish, meat,
dairy,
cheese & wine products. We have seen locally that the kosher consumers
&
establishments are not fully cognizant of these requirements.

____________________________

http://www.chelm.org/jewish/kashrut/l3.kashering.html

Lesson III - Kashering
If a mistake is made it does not necessarily render the utensil
unkosher.
And even if it does render the utensil unkosher, you do not have to
throw it
out. Most kitchen equipment can be rekashered.
Items can be unkashered by using unkosher food in them (like forbidden
meat)
or by accidentally using a milchig utensil for fleishig food (or vice
versa). The food and the utensil becomes immediately unkashered if
either
the food or the utensil is hot. The food and utensil becomes unkashered
after 24 hours if both the food and utensil are cold. Traditionally hot
spices and pungent vinegar (and I guess jalapenos) are consider always
hot
in this respect. There is a rule called batel beshishim that states
that
accidental mixing of up one sixtieth part is considered too small to
unkasher food or utensils (This is accidental, intentional mixing
renders
unkosher).

There are two traditional ways of kasher ing. By boiling or by flaming.
The
first required immersing the vessel in boiling water; the second by
heating.
Utensils used for liquids are kashered by boiling, those use for dry
foods
are kashered by flaming. There is a third traditional way of kashering
called PLANTING. This is done by placing the utensil in the ground
[burying
it] for a prescribed amount of time. This method is non-halachic and
hould
not be used. Since this is a traditional practice of some roups, those
groups do consider this a valid method of kashering.

[How to get rid of warts: Take a dead pure-black cat to a crossroads at
midnight, then, turn in a circle to the left three times and, swinging
the
cat by its tail, chant . . . . .]

To kasher by boiling the following steps are used:

The item to be kashered must first be thoroughly cleaned and scoured.

The item (and the vessel it is to be immersed) must not be used for 24
hours.

Boil water in the immersion vessel til it roils.

Totally immerse the vessel in the immersion vessel. The vessel must not
touch the sides on the immersion vessel. Let go of the vessel (so water
can
get to where you are holding it).

If the vessel to be kashered (like a very large pot) does not fit in
another
other vessel, boil water in it til it roils so water spills over it
sides.
It is traditional to put an object heated to over 212 F (traditionally
a
rock) to cause to water to overflow without cooling the water.

Remove the vessel and rinse in cold water.

The pot used for kashering should then be rekashered (step 5)
Items that are to be flamed are kashered similarly, only are heated til
red
hot.

Items of metal, enamel, wood, teflon, and plastic can be kashered.
Items
with loose handles and deep crevices must be carefully cleaned before
kashering.

Glass is considered non-absorbing, and thus does not have to be
kashered.
This means it would be all right to use glass plates for milchig and
fleishig foods, but this is frowned upon. Pyrex (and other cooking
glass) is
a special category. The Orthodox believe that glass might absorb at
high
temperature and do not use it for both. The CJLS has (with the help of
that
disinterested third party Corning Glass) determined that pyrex does not
absorb, and can be used for both. Rabbi Sack's (and also my) policy is
not
to use pyrex for both.

China, porcelain, pottery, and earthenware can not be kashered. There
is an
exception (which I mention with great trepidation). China of great
personal
worth (Grandma's for example) can be set for one year and be considered
kosher. You MUST consult a rabbi before doing this.

Metal sinks can be kashered by scouring and then pouring boiling water
in
them. Some say the sink should be filled with boiling water. In either
case,
care must be taken to make sure the whole sink is affected. Make sure
the
water is still boiling as it hits all parts of the sink.

Formica and metal counters are kashered by first scrubbing, then, after
a 24
hour wait, pouring water on them. Wood counters are first scrapped or
sanded.

Ovens are kashered by scouring clean and then leaving at their highest
temperature for over 30 minutes. Use of a blow torch are only for
fanatics.
Ranges are first scoured, then have their burners turned on till they
glow
or till a piece of paper will singe if touched to the burner.
Selfcleaning
ovens can naturally kasher themselves. There is a question whether
continual-cleaning ovens do.

Small appliance should have the parts that might contact the food
kashered
by boiling. The body or motor of the appliance should be carefully
cleaned.
Special attention should be paid to the crevices.

________________________

http://www.koshertodayonline.com/kosher%20today%20archives/1998/0298/...
tions%20for%20Passover%20A%20Military%20Operation%20In%20Many%20Institutions
.htm

Preparations for Passover A Military Operation In Many Institutions

The process of preparing plants and institutional kitchens for Passover
requires a special expertise which has become even more complex in our
technologically advanced society. For plants which do special Passover
runs,
the process generally means shutting down the production line and
cleaning
the machinery to remove all traces of chametz (leavened bread). Corn
oil,
for example, must be replaced with cottonseed oil, corn syrup with
sugar and
so forth. Grain vinegars are replaced with petroleum distillates. All
vats
and tubing must be thoroughly cleaned to remove all chametz ingredients
before the rabbis will permit the special run which will earn it the KP
label or "Kosher for Passover" designation.

In resorts around the world preparing for their special holiday
programs,
kitchens will be literally taken apart, piece by piece, and every nook
and
cranny will be searched for any remnants of the forbidden chametz
prohibited
by Jewish law on Passover. This year Jews will be celebrating Passover
in
resorts in Hawaii, British Columbia, Italy, Miami, Orlando, the Pocono
Mountains, the Catskills, Deep Creek Lake, Maryland, Spain, Aruba, Ft.
Lauderdale, Las Vegas, San Diego, Virginia, Acapulco, Cancun, Hungary,
Newport, R.I. and, of course, all over Israel.

Food service facilities such as hospitals, nursing homes, and
restaurants
will also be undergoing rigorous cleaning. Some of these processes are:
Ovens may require using blowtorches to produce enough heat to vaporize
any
leavened remains, and sinks and adjacent surfaces will also be
kosherized
for Passover. Attention will also be given to dishwashers, warming
cabinets,
counter tops, broilers, steam kettles, deep fryers, silverware,
glasses,
chafing dishes, and serving trays. Wooden, ceramic and plastic items
cannot
be kosherized for Passover. Industrial producers may have to close down
production for several days to properly clean and kosherize the
facilities
for Passover production.

The kosherizing process is performed under the watchful eye of a rabbi
especially trained to oversee this procedure. The facility must be
meticulously cleaned before koshering actually commences. Once
completed,
all shelves, ovens, pantries, and countertops are covered with several
layers of heavy duty aluminum foil.

Rabbis must also pay attention to all ingredients used in the
preparation of
Passover foods. In some places this begins several months before the
production is scheduled. Orders must be placed early and every element
of
food preparation and service must be thoroughly reviewed. The rabbi has
to
make sure that no chametz is brought in once the kashering is
completed. (If
any chametz comes in contact with a kosherized item, the item may need
to be
kosherized a second time). He will also make sure that employees do not
eat
their meals or snacks anywhere near the koshered area.

When involved in the koshering of a facility for Passover, one can not
help
but feel the pressure of paying attention to all of the myriad details.
One
must literally have a thousand eyes to prevent anything from going
wrong. In
many places, the koshering process is such a major undertaking that it
is
every bit like a military operation. When the consumer sits down to
participate in the Passover seder, he does not have any idea of how
intense
the kosherizing process was and how much effort went into preparing
foods
that are certified "Kosher For Passover." But then again, children
might not
appreciate what mother went through to prepare the house for the eight
day
holiday.

________________________________

http://www.ok.org/homemaker/chanukah99/kosher.html

Correction

What happens when we find a problem? Our primary goal is to protect the
buying public. When a mistake is made, whether the error is the fault
of the
O.K. or of the food company, we immediately take all necessary steps to
alert those who may be affected. In the case of a product that product
is
available at the retail level, we notify the public that a mistake has
been
made. Notification generally is accomplished by advertisement in one or
more
popular Jewish newspapers. We also post such alerts on our website, at
"Kosher Alerts." Other kosher-oriented sites, such as kashrut.com, pick
up
these alerts. We also arrange for notices to be posted in synagogues.

Simultaneously we are in contact with the food company to make
arrangements
for withdrawal of the offending item from the market. Often the
integrity of
a company can be measured by its reaction to a situation of this
nature.

Recently a consumer E-mailed us concerning a Kraft product. The
consumer had
been in the hospital and was served Jell-O Strawberry Gelatin that
carried
an O.K. symbol on the label and yet contained animal gelatin.

[Oh my GOD! Call 9-1-1 !!!]

Aware that no major kashrus agency in the U.S. accepts gelatin from a
non-kosher source in its products, the consumer sensed that the product
was
mislabeled.

Kraft products have been O.K.-certified for many years, and the
relationship
between our two companies is excellent. Upon receiving the package from
the
consumer, we immediately went to work with Kraft to recall the product.
I am
pleased to report that we received full-fledged cooperation from Kraft.

At the time this incident unfolded, I was at home recuperating from an
illness. Working via phone and E-mail, we set up a conference call with
top
Kraft personnel. Dana Coleman, who is Kraft's Quality Assurance
Manager, was
of invaluable assistance as we ironed out a solution.

On Wednesday, Sept. 14, Kraft issued an alert to all personnel dealing
with
foodservice items. (Foodservice refers to items sold to hospitals, used
on
airlines, and other such markets rather than retail stores.) The memo
stated: "A Quality Defect Alert has been issued for foodservice 3.5 oz.
Jell-O Strawberry Gelatin. Due to a printing error, the foil lid
contains
the 'Circle K Pareve' kosher symbol . . . Foodservice Distributors
should be
instructed to dispose of the product . . . Your immediate action is
required
to complete the following actions by 1:30 p.m., C.D.T., Friday,
September
17."

By the target date, the product was completely withdrawn from the
market. In
the space of four days, the problem had been solved. This alacrity
demonstrates Kraft's commitment to its kosher program and to the kosher
consumer, and I am happy to acknowledge Kraft's willingness to move
mountains in this regard.

[I'll bet THAT was cheap]

The Jell-O case is a perfect example of where you, the consumer, plays
a
role in maintaining kashrus standards. You are an important line of
defense,
and we ask again that you report any kashrus concerns to us.

We pray that the time will come, speedily and in our days, when
Mashiach
will arrive and we will eat, with perfect confidence in its kashrus,
from
the Leviathan fish.

________________________(emphasis mine, my comments in [brackets] )
______________________

http://www.aristechchem.com/overview/kosher.htm

" . . .While we do not ingest acetone directly, it is used to
manufacture
the CONTAINERS in which kosher food is PACKAGED, and, therefore, must
meet
the Kosher Code requiring that acetone be certified. . .

" . . . In compliance with Kosher Code requirements and as part of the
Good
Manufacturing Practices (GMP), tankers should be used that are SOLELY
dedicated to hauling acetone or other petrochemical products that do
NOT
come in contact with animal-derived materials. If the tanker was used
for
these types of materials, the tanker must be properly cleaned and "HOT
SANITIZED." The tanker and ALL its OFF-LOADING LINES and PUMPS must be
thoroughly cleaned and a wash out slip must be provided stating that
the
tanker has been cleaned and sanitized before loading can proceed. The
wash
out slip, along with information on the prior load, will accompany the
shipment to any kosher acetone customer. This assures the customer that
all
precautions have been taken to avoid possible contamination of the
product."

[NOTE: the above procedures need have NOTHING to do with "sanitation"
in the
general sense. The procedures outlined are meant solely to satisfy
Jewish
RELIGIOUS laws. and this is for ACETONE, an inedible solvent used in
PLASTICS production]

_____________________

[The Rabbi pictured in the next link looks strangely like DEVIL ANSE
!!! ]

http://www.wvculture.org/history/hatfield/htfld001.html

_____________________

http://www.ok.org/homemaker/pesach60/kosher.html

" The OK has created a comprehensive set of instructions for our dairy
mashgichim to follow so that all pertinent issues are addressed. Among
these
guidelines, the mashgiach must visit the farm prior to milking so that
we
can explain our requirements. The mashgiach [Kash-R-Us Rabbi] MUST BE
PRESENT at the BEGINNING of the milking to insure that no residual
non-kosher milk is left in the milking receptacle. If milking begins
PRIOR
to the mashgiach's arrival, the milk is REJECTED. If the mashgiach is
certain that proper procedures will be followed, he does not have to
remain
for the entire milking, but will return periodically (yotzei
v'nichnas).

" All milk stored in tanks must be SEALED by the mashgiach when he
leaves
the farm. The mashgiach MUST be present AFTER milking to supervise the
loading and sealing of the tanks. The mashgiach MUST VISIT EACH farm
on his
route at the *beginning, middle, and end of the milking*; ideally no
more
than TWENTY MINUTES will elapse between visits.

" Recently we discovered that the milking for a popular chalav Yisrael
product was being done with insufficient Jewish oversight. The
mashgiach
visited only once every EIGHT hours; additionally, he was unable to go
into
one of the farms at night. We have been forced to DISCONTINUE USE of
this
product in OK-certified establishments.

" Finally, the mashgiach receiving the tank truck at the dairy must
REJECT
the shipment if the truck arrives without a seal. Transport trucks must
always either be sealed or be physically ACCOMPANIED by the mashgiach."

[Clearly the Rabbis fear that the driver may make an unscheduled stop,
adding non-Kosher milk to his load. those sneaky Goyim drivers!]

" Our farm mashgichim complete a detailed Supervision Report for each
chalav
Yisrael production. This report is forwarded to our central office, so
that
we maintain a permanent record of all OK-supervised chalav Yisrael
productions. Consumers can enjoy OK chalav Yisrael products with the
assurance that these have been made under the strictest guidelines."

__________________________________

http://www.koshertodayonline.com/kosher%20today%20archives/2001/0201/...
OGY%20RAISES%20MANY%20QUESTIONS.htm

" Another concern that we have in the kosher industry is EQUIPMENT
CONTAMINATION. A company may produce a kosher product and the formula
presented to the certifying agency listing all of the ingredients.
While the
components may be good, the question is about the equipment? Is the
equipment used by the company utilized interchangeably? In other words,
do
they produce KOSHER and NON-KOSHER in the same tank? If so, how is it
KOSHERIZED from one product to the other? Is it being MONITORED? Are
any of
the products marinated for OVER 24 HOURS in any given piece of
equipment?
These are questions that companies have to be aware of, that will be
asked
by the supervising agency. . . .

" . . . .There is also a problem with shipping bulk liquids. The tank
cars.
The trucks. What did they carry before they were loaded with the kosher
product? . . . "

[There are several companies that specialize in performing the highly
specialized cleaning that the Kash-R-Us agencies demand tanker trucks
undergo before they are allowed to carry Kosher products. (see
"Acetone"
above) A tanker that had just delivered a load of premium grade olive
oil
would be forced to undergo a Kash-R-Us cleaning before it could haul
"Kosher" olive oil. Does this represent a significant expense, Philip?]

_______________________

http://www.yikgh.org/torch471.htm

"APPRECIATING THE MASHGIACH

" Too often we think of a mashgiach [Kash-R-Us Rabbi] in a food
processing
plant as someone of mediocre talent, an individual who turned to
hashgacha
because he could not do anything else.

[I think of him as thug in the employ of racketeers]

" No doubt, as in most professions, there are those who excel while
others
remain mediocre mashgichim. To appreciate the task facing a mashgiach,
let
us consider what supervising a TYPICAL margarine facility involves.
Margarine is comprised of oil, water, emulsifiers, and some
coloring.
This blend is hydrogenated (set up for solidifying) using various
catalysts
and then whipped into solids or soft spreads through a tubular spinning
refrigerator known as a votator. From the votator, the product
continues to
the packing line where it is molded and packaged.
Simple. right?
Well, consider for a moment the following issues facing kosher
production. Keep in mind that many plants produce lard-based and/or
gelatin-based margarine (non-kosher) in the low-fat varieties. All
margarine
plants produce a dairy variety in addition to a pareve one.
The process flow is:
1) The aqueous phase, where a brine of water and/or milk and
emulsifiers are blended.
2) Churn tanks, where oil and coloring (beta carotene) are
added to
the blend.
3) Run tanks, where the entire mixture is processed in final
stage
before the votator.
The piping lines between all these tanks look like a massive
network of
crisscross and are often interchangeable. The mashgiach must master the
layout of the plant in order to determine that kosher/pareve is
connected to
kosher/pareve.
If KASHERING [Jewish Kosher Kleaning] is done in the plant, the
mashgiach must be able to trace the lines to ensure that the PROPER
EQUIPMENT IS BEING KASHERED. He must also monitor the temperature at
various
points to check that the water is at its BOILING point throughout the
entire
kashering process.
Sometimes, the kosher/dairy/non-kosher LINES will meet at a
manifold
where simply switching an elbow pipe causes the direction of the
different
lines to instantly change. The mashgiach along with the kashrut
organization
must devise a FAIL-SAFE system to prevent such mishaps."

[equipment additions / modifications]

" All cooking in factories is done in STEAM-FACILITATED KETTLES, which
means that hot water circulates through the thermal walls of these
kettles
and carries on to the next kettle."

[NOTE: The steam in these kettles NEVER comes into direct contact with
ANY
of the contents of the kettles. But a wall of steel separating the
steam
from the product isn't good enough for the superstitious Jews, who
believe
that STEAM that HEATS non-Kosher goods has somehow become MAGICALLY
CONTAMINATED]

"Water circulating AROUND a kettle takes on the STATUS of that kettle.
If
NON-KOSHER WATER were to begin circulating around a KOSHER KETTLE, all
the
PRODUCT in that kettle would become treif. [contaminated]
Therefore, a system must be devised to prevent the commingling of
water
circulating around the kettles. This task requires an in-depth
knowledge of
the plant's boiler and plumbing systems.

[Actually, this would require a plant to have TWO SEPARATE boilers and
TWO
SEPARATE plumbing systems, otherwise, "contamination' would occur at
the
BOILER. This would apply to ALL types of food manufacturing facilities.
How
much do you suppose doubling up on boilers and plumbing systems in a
large
plant would cost Philip? Now expand that figure to cover EVERY MAJOR
PLANT
IN THE US that produces both Kosher and non-Kosher items, or even
plants
where EVERYTHING is Kosher, but some items contain meat or milk
products,
while others do not]

" All margarine processors have remelt, i.e., product that does not
meet
specifications or which spilled out on the side during packing. This
product
gets returned to the beginning of production to be reprocessed. The
remelt
is either manually transported or "hard-piped" back to the starting
area.
When the product is hard-piped, the pipes are usually TRACED
[jacketed]
WITH HOT WATER to keep the product soft. Here too, the TRACER WATER
must
remain SEPARATE. And, great care must be exercised to see that DAIRY,
PAREVE, or NON-KOSHER remelt is transported to the beginning of its
respective line.
All of this does not take into account the complexities of
KASHERING the
KETTLES, LINES, HEAT EXCHANGERS, VOTATORS, or PACKING LINES. Nor does
it
take into account monitoring ingredients and overseeing bulk deliveries
of
oils, not to mention the KASHRUT STATUS of the TRUCKS or RAIL CARS used
to
deliver these oils.
So, the next time you see a mashgiach for a reputable organization,
give
him a well-deserved "Y'Yasher Kochacha."

[Better yet, give him a one-fingered salute. He and his buddies are
adding
BILLIONS of dollars to the cost of your foodstuffs EVERY YEAR. (Yes,
Philip,
I've upped my estimates to BILLIONS of dollars. See, the more I dig,
the
worse it gets!) Keep in mind that the Kash-R-Us Rabbi is doing NONE of
the
Kashering himself. He's just ordering company paid employees around,
enjoying his little Jewish power trip]

_______________________

http://www.koshertodayonline.com/kosher%20today%20archives/1998/0698/...
20Surimi-Faux%20Shellfish.htm

Daniel Berlin, President of the 2-1/2 year old Dyna Sea Group, is one
of the
nation's major producers of kosher-certified surimi. How is this
different
from the non-kosher? In every imaginable way. According to Berlin,
"Every
inch of the way plant and equipment are kashered. Even the FISHING
BOATS are
inspected. This is an ENORMOUS undertaking and the reason why KOSHER
surimi
is MORE EXPENSIVE than the non-kosher kind."

A mashgiach [Kash-R-Us Rabbi] must be ON THE BOAT AT ALL TIMES. Every
fish
that is frozen on the boat is inspected before the scales are removed,
and
before it's filleted, to make sure it's a kosher fish."

The Dyna Sea Group then sends the blocks of fish paste to an APPROVED
PLANT
in New Jersey where the transformation process continues. Naturally,
processing plants ALSO have rabbinical supervision. The flavorings used
in
kosher surimi are a blend of natural spices and juices from other
kosher
fish. The mixture is spread on an 80 foot steel belt where it's cooked
and
rolled into very thin ribbons, "to simulate the muscle texture of
crabmeat,"
says Berlin. After shaping, natural kosher colorings are sprayed on so
it
looks like crab meat. "It isn't as though the kosher consumer wants to
eat
something traif," insists Berlin. "Surimi in itself is a delicious
item."

[What's next? Kosher artificial pork chops? ]

_____________________

http://www.ok.org/homemaker/shavous60/kosher.html

Kashering a Pasteurizer

When the milk arrives at the dairy from the farm, it is put into huge
storage tanks. We mentioned in our previous article that such tanks
sometimes store the milk for more than TWENTY FOUR HOURS. Therefore,
they
are considered kavush, and they must be kosherized. To circumvent this
problem, the OK has pioneered a system to rotate the milk between
tanks, so
that it does not stay in any one tank for twenty-four consecutive
hours.

[Yet another expense to satisfy superstitious Jewish RELIGIOUS
tradition]

The next piece of equipment to be used is the pasteurizer. Here the
milk is
heated to approximately 160° Fahrenheit. According to halachah, a
utensil in
which a liquid was cooked has to be kosherized using boiling water.
Many of
our readers have kashered a pot in their kitchen, by cooking water in
it
until it boils over.

However, koshering a pasteurizer is not simple, for we are presented
with a
unique challenge. A pasteurizer operates as a closed system. We cannot
see
inside when the pasteurizer is working, meaning that we cannot see the
water
boiling. The accepted practice among kashrus agencies is to rely upon a
thermometer to measure the heat of the water.

At sea level, water boils at 212° Fahrenheit. At a higher altitude,
where
the air pressure is lower, water boils at a lower temperature. Some
dairies
are reluctant to bring the pasteurizer to a temperature of 212°,
fearing
that this will ruin their equipment. We are pleased that the OK's
capable
staff has demonstrated to these companies that we can safely kasher a
pasteurizer at boiling temperature.

Very recently we produced chalav Yisrael milk in France at a factory
that
initially was reluctant to permit 212° kashering. The benefit of a
GLOBAL
KASHRUS PRESENCE was soon demonstrated. Rabbi Shimon Lasker, who is the
OK's
European representative, contacted OK Rabbinic Coordinator Rabbi
Yitzchak
Ort of Milwaukee, Wisconsin, to obtain details for the proper, safe
kashering procedure. (Rabbi Ort's expertise in dairy kosher production
has
long been acknowledged among kashrus agencies and within the dairy
industry.)

In the past we discussed this issue at length (see "How Halachah Meets
Technology," Feb. 1996). We mentioned that some kashrus agencies tend
to be
lenient in kashering a pasteurizer, asserting that it is impossible to
get
the pasteurizer to such a high temperature without causing damage. We
fail
to understand the basis for this leniency, and we are pleased that at
its
convention in May, another large organization raised its standards to
insist
upon kosherizing at 212° Fahrenheit. The OK remains the leader in
insisting
upon this standard, and we repeat the offer we have made in the past to
demonstrate our technique to any company or kashrus agency that wishes
to
implement it.

Condensation and Drying

All milk, whether liquid or powder, is pasteurized. After
pasteurization,
two steps are necessary to create powder: the milk must be condensed,
and it
must be dried.

The condenser is a vessel that removes water from the milk via a
vacuum, and
it is kashered with boiling water. Interestingly, water will boil in a
vacuum at less that 212° Fahrenheit, because the vacuum environment
reflects
a lower level of air pressure, similar to a high-altitude environment.
I
asked the great halachic authority Rabbi Zalman Shimon Dvorkin, of
blessed
memory, whether halachah requires that the water in a vacuum reach
212°. He
responded that the Code of Jewish Law does not stipulate a specific
temperature; it says only that the water must boil. Therefore, we do
not
require 212° in a condenser.

[There's your answer! Create a strong enough vacuum, and water will
boil at
room temperature! If Jews were to LIVE in such a vacuum, all of their
Kosher
troubles would be over!]

The milk then goes to be dried. There are two methods of drying the
milk.
One is a spray dryer, which is a large, inverted cone. The milk is
sprayed
in from the top and receives a blast of hot water. The water
immediately
evaporates. In many plants these spray dryers are used for a variety of
non-kosher items along with milk. For example, we found a dairy in
Switzerland where NON-KOSHER items were being dried on the same
equipment
used for drying milk. Of course this poses a problem for chalav Yisrael
production, but it poses the same problem even for people who use
non-chalav
Yisrael milk powder.

[Yes, but it is the Gentile consumer who picks up the tab for "solving"
Kosher problems]

Spray dryers may be small, or they may be as tall as a six-story
building;
the latter are particularly difficult to kosherize. [And expensive,
wouldn't
you imagine?] Nonetheless, we thoroughly kasher these with boiling
water. At
some large plants, companies run simultaneous productions of chalav
Yisrael
and non-chalav Yisrael. In a recent production, we arranged to separate
these runs, in order to avoid a mix-up. Before the chalav Yisrael run
had
ended, the company started to run chalav stam. WE REJECTED THE ENTIRE
ONE-TON PRODUCTION.

(Yes, I said BILLION$)

Another way to dry the milk is by using a roller dryer. The milk is
sprayed
onto a heated roller, which then dries the milk. The milk dried on the
roller obtains a caramelized taste, a quality that chocolate producers
prefer.

A roller dryer is heated using either regular water or water that was
removed from milk in the condenser. While we generally assume that
water is
kosher, IF the water has been used to HEAT NON-kosher ingredients, it
may be
rendered NOT KOSHER. We therefore must ascertain that KOSHER WATER is
being
used to HEAT the roller dryer. Condensate - water that was removed from
non-chalav Yisrael milk by a condenser - also should not be used to
heat the
roller dryer.

[Again, doubling-up on boilers and plumbing systems. Easily HUNDREDS OF
THOUSANDS in KOSHER expense of one large plant.]

Another matter of concern is the percent of milk powder produced from
the
chalav Yisrael milk trucked in from the farm. Only six to ten percent
of
milk powder can be obtained from milk. For example, 100 gallons of milk
can
be condensed and dried to yield one-tenth to one-seventeenth that
volume of
milk powder (the former figure for whole milk, the latter for skim
milk).
Therefore, the supervising rabbi has to verify exactly how much milk
was
obtained from the farms. If the amount of milk powder produced exceeds
this
ratio, it would mean that the dairy has slipped in chalav stam, and the
entire production would be disallowed for chalav Yisrael.

[Those sneaky Goys. Gotta watch 'em!]

As we can see, chalav Yisrael production is no simple matter. The OK is
blessed with a number of experts in all phases of the process, and
consumers
can purchase OK-certified chalav Yisrael products with confidence that
they
were made with complete fidelity to the laws of kashrus.

____________________

http://www.mk.ca/newsletter9/vol1iss9.html

" Given the difficulty in Kashering chocolate plants, it is noteworthy
that
at least one company has indeed succeeded in achieving a Kashering with
water to produce a truly Mehadrin chocolate. A famous Swiss chocolate
company has agreed to make specially supervised productions of Passover
Cholov Yisroel chocolate. Until this production, no Swiss chocolate
company
had ever agreed to allow the Kashering of its equipment with water. For
this
production, all equipment was Kashered with a flame or with hot water,
and
EQUIPMENT THAT PROVED TO BE DIFFICULT TO KASHER WAS REPLACED WITH
EQUIPMENT
DEDICATED TO KOSHER PRODUCTION. "

______________________

[KASH-R-US AGENCY TIGHTENS IT'S GRIP]

http://www.cjnews.com/pastissues/00/oct19-00/front4.asp

Vaad sets tougher kashruth rules
By JANICE ARNOLD
Special to The CJN
MONTREAL - The Vaad Ha'ir, the main kashrut supervisory agency in
Montreal,
has for the first time published written rules that must be followed in
order to have the Vaad's MK stamp of approval.

The rules apply to all caterers, rental companies, restaurants, hotels,
synagogues, community organizations and even people ENTERTAINING IN
THEIR
OWN HOMES. Some of the rules are new and point to significantly more
stringent control and inspection.

Vaad executive director Rabbi Saul Emanuel said the impetus behind
issuing
The Vaad's Manual 2000-2001 was to establish standards that are applied
equally at every phase of food handling, thereby protecting the
consumer.

"I believe we are one of the first kashrut organizations in the world
to put
our policies in writing," said Rabbi Emanuel, who, before coming to
Montreal
two years ago, headed the Union of Orthodox Synagogues' kashrut
division in
Johannesburg, South Africa for 10 years.

Concurrently, the Vaad is SHAKING UP THE SYSTEM OF PAYMENT of
mashgichim.
[Kash-R-Us Rabbis]

Within the next few months, ALL will be paid directly by the VAAD,
rather
than by the businesses where they supervise kashrut. Until now, all
mashgichim were authorized by the Vaad, but not necessarily employed by
it.
At this point, the Vaad pays 70 to 80 mashgichim, and expects to employ
about 100 by the end of the year, said Rabbi Emanuel. This is
imperative, he
said, if their first responsibility is to uphold Vaad policy.
The manual makes clear the caterer must DEFER to the mashgiach on any
kashrut question. ALL RENTAL COMPANIES must now also have a FULL-TIME
mashgiach.

[Nothing like flexing your muscles to increase your bottom line, eh?]

A major change outlined in the manual is the requirement that all
caterers
and all synagogues, certified by the Vaad, submit a form by the 7th of
each
month detailing events where food will be served for the next 30 days.

This is intended to ensure that the Vaad has enough time to assign a
mashgiach.

"Late requests will only be considered in the case of an emergency," it
is
stated.

The 22 MK-certified caterers can only accept functions at the APPROVED
[paying] synagogues and HOTELS/RECEPTION HALLS listed in the manual. A
few
establishments that do not have *full-time kosher kitchens* have been
included, but Rabbi Emanuel said no new places like that will be added.

Similarly, listed shuls may only use *Vaad-approved* [paying] caterers.

Catering at all other venues, including private homes, will require a
case-by-case evaluation by the Vaad and will not necessarily be
approved.
The fact that kosher events have been held in the past does not give
non-kosher venues any extra advantage in getting approved.

"There are no acquired rights," he said.

**New in the case of venues not on the list, which includes kosher
private
homes, is the prohibition of kashering of appliances and other
equipment for
that event. Caterers will have to bring all equipment they need for
food
preparation. Counters and sinks, however, may be kashered, Rabbi
Emanuel
said.**

"A home may, in fact, be kosher, but how can we assure the consumer of
this?"

A mashgiach must be on site the entire time at functions in private
homes
whenever an MK-certified caterer's staff is working. This is not
required
when presealed take-out food is served and no catering staff sets up at
the
home.

Synagogues not on the list, such as Temple Emanu-El-Beth Sholom and the
Reconstructionist Synagogue, will not be able to hire an MK-certified
caterer under any circumstances, Rabbi Emanuel said.

Preparations for functions that take place on Saturday night can only
begin
one hour after Shabbat. No deliveries, preparation or setup may take
place
on Shabbat, even if staff are non-Jewish.

All food and rentals for a Shabbat affair must be totally cooked and
delivered no later than noon the preceding Friday between Sukkot and
Passover, and 2 p.m. the rest of the year. No food may be cooked in the
shul
for another or outside function. (This may effect, for example, Meals
on
Wheels programs.)

Another feature is the requirement that at every function, in addition
to
the traditional small card on the tables, a poster be displayed stating
it
is Vaad-supervised, giving the date, place and mashgiach's name.

At the *approved hotels and synagogues*, kosher equipment and supplies
have
to be LOCKED and accessible ONLY to the mashgiach.

[Fears of "Kosher Terrorism"?]

The shipping of supplies to the site is also coming under greater
control.
All items must be sealed, stamped, dated and signed by the mashgiach,
as do
any returned items.

Some previously familiar fruits and vegetables are going to disappear
from
Vaad-supervised functions due to the difficulty in checking them for
infestation. These include artichoke hearts, whole asparagus,
blackberries,
broccoli florets, fresh dill, all lettuce except iceberg and Boston,
fresh
parsley, raspberries, and fresh spinach.
In addition, canned vegetables must now have a recognized hechsher,
whereas
in the past this was not the case.

Kosher restaurants are being instructed that IF A BABY NEEDS A MILK
BOTTLE,
THE FEEDING MUST TAKE PLACE IN A DESIGNATED AREA. [Traif Babies?]
Employees
are NOT permitted to bring any PRIVATE food into the restaurant.

Rabbi Emanuel acknowledges that the more rigorous enforcement will put
greater demand on the time of the mashgichim and there may be busy
times of
the year when it will be difficult to serve everyone.
There is a general shortage of mashgichim and the Vaad is doing its
best to
recruit more, or train new ones, he said.

[With all the extra money they'll be raking in, they should be able to
afford it]

Rabbi Emanuel anticipates that the Vaad's overall staff will *double*
in the
near future. The Vaad will shortly move from rented offices to its *own
building* at the corner of Décarie Boulevard and Vézina Street.

[Their own building now. How nice!]

The manual is part of the Vaad's attempt to be more open and
accountable to
the consumer, he indicated.
"We're not hear to say no, no, no; we believe we must ensure the
consumer
the highest standard... The consumer has the right to know what is
going
on."

[The above demonstrates that the Kash-R-Us agencies are more than
willing to
muscle Jews for Kash as well]

________________________

http://www.ok.org/homemaker/shvouot98/kashrus.html

What are some of the kashrus issues encountered in cheese production? A
concern can arise with traditional Muenster, Romano, Parmesan, and
Mozzarella cheeses, since they are put in brine. If the brine tanks
were
previously used for not kosher cheese, they must be kashered. However,
this
kashering is very difficult, and the CHEESE INDUSTRY HAS ACQUIRED *NEW*
TANKS THAT ARE USED EXCLUSIVELY FOR KOSHER CHEESE.

Another issue concerns American cheese, which is made by cooking
Cheddar and
introducing additional ingredients. The cooker has to be kashered, and
therefore must SIT IDLE FOR 24 HOURS, so that it becomes aino ben yomo.
Therefore, kosher American cheese is produced on Mondays, since the
only
time when companies are not using the cooker is over the weekend.

Stirring out the curds
and whey to seperate them.
Also, colors added to cheese need supervision for Pesach. These may
have
been produced on equipment also used for products that contain soy oil,
which is not acceptable for Pesach.

Furthermore, the KNIVES that cut the cheese blocks to the desired size
need
to be kashered before a kosher run. This is achieved by running a stone
on
them; the stone simultaneously kashers and sharpens the knives. It is
also
necessary to kasher the pasteurizers, since these were used for
non-chalav
Yisrael milk. This kashering must be done at 212°. Although there are
some
parties who have denied the feasibility of 212° kashering of
pasteurizers,
leading supervision agencies around the world have mastered this proper
kashering method. The OK Laboratories remains prepared to demonstrate
our
method of 212° kashering to anyone who seeks the knowledge. (See "How
Halachah Meets Technology," The Jewish Homemaker, February 1996, for a
fuller treatment of this subject.)

Finally, the agitation involved in the process of making cheese or whey
may
lead to the presence of foam. A defoamer is added to settle the foam.
Care
must be taken to see that the DEFOAMER IS KOSHER. If a Pesach run is
being
done, the mashgiach must make sure that the defoamer is not chametz.

Ascertaining that the INGREDIENTS are kosher and that the EQUIPMENT is
properly kosherized are only PART of the difficulty in making kosher
cheese.
There is an entirely separate halachic issue, the matter of gevinas
akum
(**cheese produced by a non-Jew**). Jewish law mandates that even if
all the
ingredients in cheese are kosher, the cheese production must be
OVERSEEN (or
actively participated in) by a Jew.

The Shulchan Aruch states: "The Sages prohibited cheeses of non-Jews
because they are ma'amid (coagulate) them in the skin of the stomach of
their slaughtered animals, which are not kosher. And even if they are
ma'amid it in grasses, it is prohibited." The Rema comments: "That is
the
custom, and one cannot abrogate it, except in a place where they have
traditionally permitted it. However, if a Jew oversees the
cheese-making and
the milking, it is permitted, and that is the custom in all our
countries."

[More Job Security for Jews]

This stringency is greater than the one of chalav Yisrael. While there
are
leading rabbis who have ruled that one may be lenient regarding chalav
Yisrael if there is certainty that the milk comes from a kosher animal,
the
same is not true with cheese. Even if we know absolutely that the
cheese is
made of only kosher ingredients, a Jew *must supervise the production*,
else
the cheese is PROHIBITED.

The OK team of rabbis has decades of collective experience in all
facets of
kosher cheese supervision. Rabbis Avrohom Juravel, Leizer Teitelbaum,
and
Dovid Steigman, under the guidance of Kashrus Administrator Rabbi Don
Yoel
Levy, have forged a reputation for expertise in dairy supervision.

**As we celebrate Shavuos, we can look proudly back on our traditions,
dating to mattan Torah, the giving of the Torah at Mount Sinai. The
laws of
kashrus have been an anchor of Jewish life for thousands of years; more
today than ever, in the face of intermarriage, assimilation, and other
weighty challenges to the Jewish community, we reaffirm our commitment
to
observe these laws.**

[IOW, the Kosher Tradition is important because it helps to keep Jews
viewing themselves as separate, distinct and superior to the Goyim
cattle]

_______________________

http://www.mk.ca/newsletter15/vol2iss4.html

" The Bais Din of the Agudas Yisroel in Yerushalayim also ruled that
such
material would be considered Pareve. The only practical problem with
the
product is that its production is tedious and therefore MORE COSTLY
than
conventional gelatin. First, only part of the production in a Kosher
slaughterhouse is indeed Kosher - some animals are Treifa (having
damaged
internal organs) and others are not slaughtered properly (Neveila),
both of
which are not Kosher. As such, hides from Glatt Kosher animals must be
monitored and segregated for gelatin production. Second, the hides must
be
soaked and salted ("Kashered") to remove blood, just as all Kosher meat
is
processed. Third, the hides used in conventional gelatin production are
generally the trimmings and other by-products of the leather industry,
which
can be purchased at heavy discounts; Kosher hides are prime material
and
must be purchased at full price. Fourth, the EQUIPMENT used to produce
Kosher gelatin must be *completely Kashered* from their normal
non-Kosher
production, A TIME-CONSUMING AND EXPENSIVE PROCESS. In addition, the
entire
process must be SUPERVISED. Nevertheless, Kolatin is used to make true
gelatin deserts and real marshmallows, both of which are available with
a
reliable Kosher certification under the Elyon label."

________________________

http://www.kosherconsumer.org/boilers.htm

Boilers In Kosher Production

In order to process/ cook food you need heat. In the commercial &
industrial
food processing, steam & hot water are used extensively. We will first
explain the basics of the "Steam" boiler operating system, & then the
concerns to the kosher consumer afterwards. The source used for steam
and
hot water is a "boiler", heated by different fuels. A "Boiler" is a
CLOSED
VESSEL containing water. The water in a steam boiler is pressurized and
turned into steam when heat is added. The steam is then directed to
different locations for use in processing food or food ingredients. The
water that is lost in the steam cycle must be replaced. It takes one
pound
of water to produce one pound of steam. The boiler does different
functions,
it holds the water, transfers heat to the water to make steam, and
collects
the steam that is produced. The fire heats the water to about 212F and
the
water begins to boil and turns to steam. A pipe is put on top of the
lid of
the container (boiler) so the steam flows up through the pipe and leads
the
steam to where it is needed.

The most efficient way to operate a boiler is to minimize the cost of
producing the steam, or increasing the amount of steam while using the
same
amount of fuel. One way is by increasing the heating surface of the
boiler,
so that more heat is transferred to the water to produce steam. Some
boilers
use a large heating surface, it would be like laying the boiler on its
side
(the scotch marine type). Some boilers will use "fire tubes" (pipes),
where
the water passes through the pipes and the heat is on the outside.
Others
will have the heat passing through the pipes and the water on the
outside of
the pipes. The container, heat & water are still present, the only
difference is that more water is put next to the heated metal.

Water in the boiler is heated and turns to steam. The steam leaves the
boiler by a pipe or pipes called the "Main", where it enters the
"Header".

Post by Dale Eastman
From the header the steam enters branch lines, & is carried into risers

&
then to the steam heating equipment, usually a DOUBLE WALLED VESSEL.
**The
food /ingredient is in the equipment on one side of the wall & the
steam is
on the other side of the wall of the equipment.**

[No cross-contamination occurs!]

At this point the steam in the heating unit cools and turns to water
called
"condensate". The condensate is separated from the heating equipment by
a
"steam-trap" that allows condensate (water), but not steam, to pass
through.
The condensate goes into a "condensate-return-line", to a vacuum tank.
A
vacuum pump creates a vacuum that helps draw the water out of the
condensate
return line & in to the vacuum tank. The vacuum pump returns the water
condensate to the boiler through the feed-water line. Once it has
returned
to the boiler, the water/ condensate again is turned into steam and the
process repeats itself. Usually some additional (pre-heated) city water
will
also be required, as not all of the steam can be recaptured & returned
as
condensate.

Steam is [sometimes] used to heat product by direct injection of live
steam
directly into the product. Our discussion is on low-pressure steam
boilers,
up to 15 psi =(pounds per square inch). There is also the cast iron
sectional boiler. A steam boiler is not filled with water to the top,
so to
leave room for the steam and for expansion. As the steam pressure
increase
there is a corresponding increase in the steam temperature. As an
example
steam at 10 psi is 240F, steam at 15 psi is 250F. There will be a
number of
parts on a boiler to distinguish the steam boiler from the water
boiler. We
will list some of them; on the steam boiler: there will be a sight
glass
(attached to a water column) on the boiler to see the level of the
water in
the boiler. A pressure gauge 0-30 psi, connected to the highest part of
the
steam side of the boiler via a siphon (either a U-tube or a pigtail
siphon).
A safety valve (15 psi maximum). A low water cut-off, if the water in
the
boiler drops too low & there isn't sufficient make-up water from the
condensate & or fresh water the boiler will shut down. A pressure
control
will be installed to control the boiler pressure. A number of blow-down
valves to clear out the dirt & sludge from the boiler parts & from the
water
column. Fresh water that is added to the boiler contains minerals,
impurities etc. which will settle on the tubes in the boiler and cause
deterioration of the boiler so chemicals are usually added to the
boiler
overcome these and other problems. Most of the chemicals do not travel
with
the live steam but remain in the boiler or condensate. There will be
additional fittings near the heating unit. Some of them are, a
strainer, a
trap, a condensate return line, a pump & a condensate holding tank.

Some of the kosher concerns: The steam/condensate that comes in contact
with
the WALL of the vessel heating the food product that is on the OTHER
SIDE OF
THE WALL will [magically] absorb the taste of the product in the
kettle.
[PATENT HORSESHIT] If the product is a non-kosher product it will
render the
steam/condensate non-kosher as it has absorbed the non-kosher taste.
[Jewish
superstition] If the product is meat or dairy the steam/condensate will
absorb the taste and become either meat or dairy. The steam condensate
returns to the boiler and is reused, BUT WE CAN ONLY USE IT FOR THE
SAME
TYPE OF PRODUCT MEAT/DAIRY/NON-KOSHER. To complicate the matter we may
have
MANY DIFFERENT KETTLES receiving their steam from the SAME SOURCE. The
question remains how can we cook at the same time utilizing the same
steam
heat source? Solutions?

[GET THIS]

One possibility is to DRAIN the water from the BOILER, the CONDENSATE
TANK
and ALL of the LINES. We would then LEAVE IT EMPTY for 24 HOURS before
filling up with fresh clean water. We would of course kosherize if need
be.
It would STILL not solve the problem of using the boiler for
INCOMPATIBLE
(=meat & dairy, non-kosher) product at the same time. We can DISCONNECT
the
CONDENSATE RETURN LINE from the non-compatible product, [ Increasing
water
usage and energy costs] so the condensate will not return to the
boiler.
Some kosher certifiers will NOT use steam to heat incompatible product
EVEN
when the condensate does NOT return to the boiler. In certain cases
with
some modifications they may allow the use.

[Double the boilers and plumbing]

The goal is to introduce some way to make the boiler water / condensate
unpalatable to humans (an unpleasant/or bitter taste). When the
condensate
water is unpalatable to humans, the condensate does not become
meaty/dairy
or non-kosher.

[According to the Jewish theory, if the steam absorbs the "taste" of
the
product, why wouldn't the PRODUCT absorb the "taste" of the STEAM? If
the
STEAM is unpalatable, the PRODUCT would become unpalatable. This is
superstitious nonsense - very EXPENSIVE superstitious nonsense!]

We can introduce to the boiler chemicals that will achieve that goal.
Most
chemicals that are added to the boiler water do not travel with the
steam.
As the water turns to steam the chemicals and the impurities remain in
the
boiler water. Some of it eventually turn to sludge which has to be
cleaned
out. We need a chemical or product that will **render the water
unpalatable
to humans and will also travel with the steam.** There are a number of
chemicals available, 2 of the chemicals that are commonly used are
**pine-oil & Bitrex.** (Bitrex is the most bitter substance known). The
exact amount of chemical to put in would depend on a number of factors.

[Each based on superstition and nonsense}

In the event that the manufacturing process uses live injected steam in
some
of their products we can not use the above solution. [My the powers of
deductive reasoning] In the event that we can not introduce to the
condensate water a chemical to make it unpalatable, and we can only
introduce a chemical that remains in the boiler it will have to be
unfit for
even a DOG'S consumption, which is a much higher concentration than for
humans. [Depends on the dog - and the human] Some kosher certifiers
have
introduced certain other chemicals to alleviate the above concerns,
while
other certifiers do not agree to accept those chemicals as satisfying
the
requirements. We can encounter the same problems in non-steam systems
also.
The circulating hot water system and the heat exchanger type system.
Some of
these are used in chocolate manufacturing systems. Many of the
chocolate
manufacturers do dark chocolate and milk chocolate as well. The same
water
used for heating the chocolate product may go from a dark chocolate
conch or
holding tank to one holding a milk chocolate, and vice versa.

Kosher Alert: When a kosher certifier removes its kosher supervision
from an
establishment/product, & publicizes a kosher alert-it is (sadly) all
too
common for another kosher certifier to thereafter certify the
establishment/product. It would be incumbent upon the kosher consumer
to
check with the first certifier as to the reason that the kosher
certification was removed. If a satisfactory response is received that
there
are legitimate kosher concerns then the establishment/product should of
course not be patronized.

There are a number of items that the Code of Jewish Law requires them
to be
purchased with seals on them if purchasing from a non-religious Jew,
even if
the store is owned by a Jewish person. Those items are fish, meat,
dairy,
cheese & wine products. We have seen locally that the kosher consumers
&
establishments are not fully cognizant of these requirements.

____________________________

http://www.chelm.org/jewish/kashrut/l3.kashering.html

Lesson III - Kashering
If a mistake is made it does not necessarily render the utensil
unkosher.
And even if it does render the utensil unkosher, you do not have to
throw it
out. Most kitchen equipment can be rekashered.
Items can be unkashered by using unkosher food in them (like forbidden
meat)
or by accidentally using a milchig utensil for fleishig food (or vice
versa). The food and the utensil becomes immediately unkashered if
either
the food or the utensil is hot. The food and utensil becomes unkashered
after 24 hours if both the food and utensil are cold. Traditionally hot
spices and pungent vinegar (and I guess jalapenos) are consider always
hot
in this respect. There is a rule called batel beshishim that states
that
accidental mixing of up one sixtieth part is considered too small to
unkasher food or utensils (This is accidental, intentional mixing
renders
unkosher).

There are two traditional ways of kasher ing. By boiling or by flaming.
The
first required immersing the vessel in boiling water; the second by
heating.
Utensils used for liquids are kashered by boiling, those use for dry
foods
are kashered by flaming. There is a third traditional way of kashering
called PLANTING. This is done by placing the utensil in the ground
[burying
it] for a prescribed amount of time. This method is non-halachic and
hould
not be used. Since this is a traditional practice of some roups, those
groups do consider this a valid method of kashering.

[How to get rid of warts: Take a dead pure-black cat to a crossroads at
midnight, then, turn in a circle to the left three times and, swinging
the
cat by its tail, chant . . . . .]

To kasher by boiling the following steps are used:

The item to be kashered must first be thoroughly cleaned and scoured.

The item (and the vessel it is to be immersed) must not be used for 24
hours.

Boil water in the immersion vessel til it roils.

Totally immerse the vessel in the immersion vessel. The vessel must not
touch the sides on the immersion vessel. Let go of the vessel (so water
can
get to where you are holding it).

If the vessel to be kashered (like a very large pot) does not fit in
another
other vessel, boil water in it til it roils so water spills over it
sides.
It is traditional to put an object heated to over 212 F (traditionally
a
rock) to cause to water to overflow without cooling the water.

Remove the vessel and rinse in cold water.

The pot used for kashering should then be rekashered (step 5)
Items that are to be flamed are kashered similarly, only are heated til
red
hot.

Items of metal, enamel, wood, teflon, and plastic can be kashered.
Items
with loose handles and deep crevices must be carefully cleaned before
kashering.

Glass is considered non-absorbing, and thus does not have to be
kashered.
This means it would be all right to use glass plates for milchig and
fleishig foods, but this is frowned upon. Pyrex (and other cooking
glass) is
a special category. The Orthodox believe that glass might absorb at
high
temperature and do not use it for both. The CJLS has (with the help of
that
disinterested third party Corning Glass) determined that pyrex does not
absorb, and can be used for both. Rabbi Sack's (and also my) policy is
not
to use pyrex for both.

China, porcelain, pottery, and earthenware can not be kashered. There
is an
exception (which I mention with great trepidation). China of great
personal
worth (Grandma's for example) can be set for one year and be considered
kosher. You MUST consult a rabbi before doing this.

Metal sinks can be kashered by scouring and then pouring boiling water
in
them. Some say the sink should be filled with boiling water. In either
case,
care must be taken to make sure the whole sink is affected. Make sure
the
water is still boiling as it hits all parts of the sink.

Formica and metal counters are kashered by first scrubbing, then, after
a 24
hour wait, pouring water on them. Wood counters are first scrapped or
sanded.

Ovens are kashered by scouring clean and then leaving at their highest
temperature for over 30 minutes. Use of a blow torch are only for
fanatics.
Ranges are first scoured, then have their burners turned on till they
glow
or till a piece of paper will singe if touched to the burner.
Selfcleaning
ovens can naturally kasher themselves. There is a question whether
continual-cleaning ovens do.

Small appliance should have the parts that might contact the food
kashered
by boiling. The body or motor of the appliance should be carefully
cleaned.
Special attention should be paid to the crevices.

________________________

http://www.koshertodayonline.com/kosher%20today%20archives/1998/0298/...
tions%20for%20Passover%20A%20Military%20Operation%20In%20Many%20Institutions
.htm

Preparations for Passover A Military Operation In Many Institutions

The process of preparing plants and institutional kitchens for Passover
requires a special expertise which has become even more complex in our
technologically advanced society. For plants which do special Passover
runs,
the process generally means shutting down the production line and
cleaning
the machinery to remove all traces of chametz (leavened bread). Corn
oil,
for example, must be replaced with cottonseed oil, corn syrup with
sugar and
so forth. Grain vinegars are replaced with petroleum distillates. All
vats
and tubing must be thoroughly cleaned to remove all chametz ingredients
before the rabbis will permit the special run which will earn it the KP
label or "Kosher for Passover" designation.

In resorts around the world preparing for their special holiday
programs,
kitchens will be literally taken apart, piece by piece, and every nook
and
cranny will be searched for any remnants of the forbidden chametz
prohibited
by Jewish law on Passover. This year Jews will be celebrating Passover
in
resorts in Hawaii, British Columbia, Italy, Miami, Orlando, the Pocono
Mountains, the Catskills, Deep Creek Lake, Maryland, Spain, Aruba, Ft.
Lauderdale, Las Vegas, San Diego, Virginia, Acapulco, Cancun, Hungary,
Newport, R.I. and, of course, all over Israel.

Food service facilities such as hospitals, nursing homes, and
restaurants
will also be undergoing rigorous cleaning. Some of these processes are:
Ovens may require using blowtorches to produce enough heat to vaporize
any
leavened remains, and sinks and adjacent surfaces will also be
kosherized
for Passover. Attention will also be given to dishwashers, warming
cabinets,
counter tops, broilers, steam kettles, deep fryers, silverware,
glasses,
chafing dishes, and serving trays. Wooden, ceramic and plastic items
cannot
be kosherized for Passover. Industrial producers may have to close down
production for several days to properly clean and kosherize the
facilities
for Passover production.

The kosherizing process is performed under the watchful eye of a rabbi
especially trained to oversee this procedure. The facility must be
meticulously cleaned before koshering actually commences. Once
completed,
all shelves, ovens, pantries, and countertops are covered with several
layers of heavy duty aluminum foil.

Rabbis must also pay attention to all ingredients used in the
preparation of
Passover foods. In some places this begins several months before the
production is scheduled. Orders must be placed early and every element
of
food preparation and service must be thoroughly reviewed. The rabbi has
to
make sure that no chametz is brought in once the kashering is
completed. (If
any chametz comes in contact with a kosherized item, the item may need
to be
kosherized a second time). He will also make sure that employees do not
eat
their meals or snacks anywhere near the koshered area.

When involved in the koshering of a facility for Passover, one can not
help
but feel the pressure of paying attention to all of the myriad details.
One
must literally have a thousand eyes to prevent anything from going
wrong. In
many places, the koshering process is such a major undertaking that it
is
every bit like a military operation. When the consumer sits down to
participate in the Passover seder, he does not have any idea of how
intense
the kosherizing process was and how much effort went into preparing
foods
that are certified "Kosher For Passover." But then again, children
might not
appreciate what mother went through to prepare the house for the eight
day
holiday.

________________________________

http://www.ok.org/homemaker/chanukah99/kosher.html

Correction

What happens when we find a problem? Our primary goal is to protect the
buying public. When a mistake is made, whether the error is the fault
of the
O.K. or of the food company, we immediately take all necessary steps to
alert those who may be affected. In the case of a product that product
is
available at the retail level, we notify the public that a mistake has
been
made. Notification generally is accomplished by advertisement in one or
more
popular Jewish newspapers. We also post such alerts on our website, at
"Kosher Alerts." Other kosher-oriented sites, such as kashrut.com, pick
up
these alerts. We also arrange for notices to be posted in synagogues.

Simultaneously we are in contact with the food company to make
arrangements
for withdrawal of the offending item from the market. Often the
integrity of
a company can be measured by its reaction to a situation of this
nature.

Recently a consumer E-mailed us concerning a Kraft product. The
consumer had
been in the hospital and was served Jell-O Strawberry Gelatin that
carried
an O.K. symbol on the label and yet contained animal gelatin.

[Oh my GOD! Call 9-1-1 !!!]

Aware that no major kashrus agency in the U.S. accepts gelatin from a
non-kosher source in its products, the consumer sensed that the product
was
mislabeled.

Kraft products have been O.K.-certified for many years, and the
relationship
between our two companies is excellent. Upon receiving the package from
the
consumer, we immediately went to work with Kraft to recall the product.
I am
pleased to report that we received full-fledged cooperation from Kraft.

At the time this incident unfolded, I was at home recuperating from an
illness. Working via phone and E-mail, we set up a conference call with
top
Kraft personnel. Dana Coleman, who is Kraft's Quality Assurance
Manager, was
of invaluable assistance as we ironed out a solution.

On Wednesday, Sept. 14, Kraft issued an alert to all personnel dealing
with
foodservice items. (Foodservice refers to items sold to hospitals, used
on
airlines, and other such markets rather than retail stores.) The memo
stated: "A Quality Defect Alert has been issued for foodservice 3.5 oz.
Jell-O Strawberry Gelatin. Due to a printing error, the foil lid
contains
the 'Circle K Pareve' kosher symbol . . . Foodservice Distributors
should be
instructed to dispose of the product . . . Your immediate action is
required
to complete the following actions by 1:30 p.m., C.D.T., Friday,
September
17."

By the target date, the product was completely withdrawn from the
market. In
the space of four days, the problem had been solved. This alacrity
demonstrates Kraft's commitment to its kosher program and to the kosher
consumer, and I am happy to acknowledge Kraft's willingness to move
mountains in this regard.

[I'll bet THAT was cheap]

The Jell-O case is a perfect example of where you, the consumer, plays
a
role in maintaining kashrus standards. You are an important line of
defense,
and we ask again that you report any kashrus concerns to us.

We pray that the time will come, speedily and in our days, when
Mashiach
will arrive and we will eat, with perfect confidence in its kashrus,
from
the Leviathan fish.

________________________

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

End repost


Hundreds of million$? Easily.


**

Waldo

Observer at Large

[Joe Bruno]

Post by Waldo

Post by Dale Eastman

Post by USNSM
They pass on the cost to the consumer. This hidden tax cost Americans 100's
of millions each year. Look in your refrigerator or cabinets and see how
many items in there have the "k" or the "u" symbol. They have to pay Jewish
rabbis to get those kosher symbols put on their food. Here is a small list
of companies who pay the tax

Nice assertion. Have some proof of the "100's of millions" paid?

Below is an excerpt from an article I posted on July 22, 2001.
Everything is documented, and all links were active at that time.
This should give you an idea as to the complexities involved in
Kasherizing on an industrial scale. Read it and you'll quickly begin
to see how hundreds of million$ could be swallowed up by the Kashering
process in a hurry.
The Kosher industry is a cash cow for the agencies that oversee the
operations, and having so many products Kosher Certified amounts to a
Jewish Welfare system for the few Jews that keep kosher.

Post by Dale Eastman
--
Anybody answering this post consents to having their replies posted on
my website.
(Not that I need your consent since you post to public domain.)

Oh, please feel free to post the following on your website!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
(emphasis mine, my comments in [brackets] )
______________________
http://www.aristechchem.com/overview/kosher.htm

Error Message:Page cannot be found.

Post by Waldo
" . . .While we do not ingest acetone directly, it is used to
manufacture
the CONTAINERS in which kosher food is PACKAGED, and, therefore, must
meet
the Kosher Code requiring that acetone be certified. . .
" . . . In compliance with Kosher Code requirements and as part of the
Good
Manufacturing Practices (GMP), tankers should be used that are SOLELY
dedicated to hauling acetone or other petrochemical products that do
NOT
come in contact with animal-derived materials. If the tanker was used
for
these types of materials, the tanker must be properly cleaned and "HOT
SANITIZED." The tanker and ALL its OFF-LOADING LINES and PUMPS must be
thoroughly cleaned and a wash out slip must be provided stating that
the
tanker has been cleaned and sanitized before loading can proceed. The
wash
out slip, along with information on the prior load, will accompany the
shipment to any kosher acetone customer. This assures the customer that
all
precautions have been taken to avoid possible contamination of the
product."
[NOTE: the above procedures need have NOTHING to do with "sanitation"
in the
general sense. The procedures outlined are meant solely to satisfy
Jewish
RELIGIOUS laws. and this is for ACETONE, an inedible solvent used in
PLASTICS production]
_____________________
[The Rabbi pictured in the next link looks strangely like DEVIL ANSE
!!! ]
http://www.wvculture.org/history/hatfield/htfld001.html

Error Message:Page cannot be found.

Post by Waldo
_____________________
http://www.ok.org/homemaker/pesach60/kosher.html

Error Message:Page cannot be found.

Post by Waldo
" The OK has created a comprehensive set of instructions for our dairy
mashgichim to follow so that all pertinent issues are addressed. Among
these
guidelines, the mashgiach must visit the farm prior to milking so that
we
can explain our requirements. The mashgiach [Kash-R-Us Rabbi] MUST BE
PRESENT at the BEGINNING of the milking to insure that no residual
non-kosher milk is left in the milking receptacle. If milking begins
PRIOR
to the mashgiach's arrival, the milk is REJECTED. If the mashgiach is
certain that proper procedures will be followed, he does not have to
remain
for the entire milking, but will return periodically (yotzei
v'nichnas).
" All milk stored in tanks must be SEALED by the mashgiach when he
leaves
the farm. The mashgiach MUST be present AFTER milking to supervise the
loading and sealing of the tanks. The mashgiach MUST VISIT EACH farm
on his
route at the *beginning, middle, and end of the milking*; ideally no
more
than TWENTY MINUTES will elapse between visits.
" Recently we discovered that the milking for a popular chalav Yisrael
product was being done with insufficient Jewish oversight. The
mashgiach
visited only once every EIGHT hours; additionally, he was unable to go
into
one of the farms at night. We have been forced to DISCONTINUE USE of
this
product in OK-certified establishments.
" Finally, the mashgiach receiving the tank truck at the dairy must
REJECT
the shipment if the truck arrives without a seal. Transport trucks must
always either be sealed or be physically ACCOMPANIED by the mashgiach."
[Clearly the Rabbis fear that the driver may make an unscheduled stop,
adding non-Kosher milk to his load. those sneaky Goyim drivers!]
" Our farm mashgichim complete a detailed Supervision Report for each
chalav
Yisrael production. This report is forwarded to our central office, so
that
we maintain a permanent record of all OK-supervised chalav Yisrael
productions. Consumers can enjoy OK chalav Yisrael products with the
assurance that these have been made under the strictest guidelines."
__________________________________
http://www.koshertodayonline.com/kosher%20today%20archives/2001/0201/...
OGY%20RAISES%20MANY%20QUESTIONS.htm
" Another concern that we have in the kosher industry is EQUIPMENT
CONTAMINATION. A company may produce a kosher product and the formula
presented to the certifying agency listing all of the ingredients.
While the
components may be good, the question is about the equipment? Is the
equipment used by the company utilized interchangeably? In other words,
do
they produce KOSHER and NON-KOSHER in the same tank? If so, how is it
KOSHERIZED from one product to the other? Is it being MONITORED? Are
any of
the products marinated for OVER 24 HOURS in any given piece of
equipment?
These are questions that companies have to be aware of, that will be
asked
by the supervising agency. . . .
" . . . .There is also a problem with shipping bulk liquids. The tank
cars.
The trucks. What did they carry before they were loaded with the kosher
product? . . . "
[There are several companies that specialize in performing the highly
specialized cleaning that the Kash-R-Us agencies demand tanker trucks
undergo before they are allowed to carry Kosher products. (see
"Acetone"
above) A tanker that had just delivered a load of premium grade olive
oil
would be forced to undergo a Kash-R-Us cleaning before it could haul
"Kosher" olive oil. Does this represent a significant expense, Philip?]
_______________________
http://www.yikgh.org/torch471.htm
"APPRECIATING THE MASHGIACH
" Too often we think of a mashgiach [Kash-R-Us Rabbi] in a food
processing
plant as someone of mediocre talent, an individual who turned to
hashgacha
because he could not do anything else.
[I think of him as thug in the employ of racketeers]
" No doubt, as in most professions, there are those who excel while
others
remain mediocre mashgichim. To appreciate the task facing a mashgiach,
let
us consider what supervising a TYPICAL margarine facility involves.
Margarine is comprised of oil, water, emulsifiers, and some
coloring.
This blend is hydrogenated (set up for solidifying) using various
catalysts
and then whipped into solids or soft spreads through a tubular spinning
refrigerator known as a votator. From the votator, the product
continues to
the packing line where it is molded and packaged.
Simple. right?
Well, consider for a moment the following issues facing kosher
production. Keep in mind that many plants produce lard-based and/or
gelatin-based margarine (non-kosher) in the low-fat varieties. All
margarine
plants produce a dairy variety in addition to a pareve one.
1) The aqueous phase, where a brine of water and/or milk and
emulsifiers are blended.
2) Churn tanks, where oil and coloring (beta carotene) are
added to
the blend.
3) Run tanks, where the entire mixture is processed in final
stage
before the votator.
The piping lines between all these tanks look like a massive
network of
crisscross and are often interchangeable. The mashgiach must master the
layout of the plant in order to determine that kosher/pareve is
connected to
kosher/pareve.
If KASHERING [Jewish Kosher Kleaning] is done in the plant, the
mashgiach must be able to trace the lines to ensure that the PROPER
EQUIPMENT IS BEING KASHERED. He must also monitor the temperature at
various
points to check that the water is at its BOILING point throughout the
entire
kashering process.
Sometimes, the kosher/dairy/non-kosher LINES will meet at a
manifold
where simply switching an elbow pipe causes the direction of the
different
lines to instantly change. The mashgiach along with the kashrut
organization
must devise a FAIL-SAFE system to prevent such mishaps."
[equipment additions / modifications]
" All cooking in factories is done in STEAM-FACILITATED KETTLES, which
means that hot water circulates through the thermal walls of these
kettles
and carries on to the next kettle."
[NOTE: The steam in these kettles NEVER comes into direct contact with
ANY
of the contents of the kettles. But a wall of steel separating the
steam
from the product isn't good enough for the superstitious Jews, who
believe
that STEAM that HEATS non-Kosher goods has somehow become MAGICALLY
CONTAMINATED]
"Water circulating AROUND a kettle takes on the STATUS of that kettle.
If
NON-KOSHER WATER were to begin circulating around a KOSHER KETTLE, all
the
PRODUCT in that kettle would become treif. [contaminated]
Therefore, a system must be devised to prevent the commingling of
water
circulating around the kettles. This task requires an in-depth
knowledge of
the plant's boiler and plumbing systems.
[Actually, this would require a plant to have TWO SEPARATE boilers and
TWO
SEPARATE plumbing systems, otherwise, "contamination' would occur at
the
BOILER. This would apply to ALL types of food manufacturing facilities.
How
much do you suppose doubling up on boilers and plumbing systems in a
large
plant would cost Philip? Now expand that figure to cover EVERY MAJOR
PLANT
IN THE US that produces both Kosher and non-Kosher items, or even
plants
where EVERYTHING is Kosher, but some items contain meat or milk
products,
while others do not]
" All margarine processors have remelt, i.e., product that does not
meet
specifications or which spilled out on the side during packing. This
product
gets returned to the beginning of production to be reprocessed. The
remelt
is either manually transported or "hard-piped" back to the starting
area.
When the product is hard-piped, the pipes are usually TRACED
[jacketed]
WITH HOT WATER to keep the product soft. Here too, the TRACER WATER
must
remain SEPARATE. And, great care must be exercised to see that DAIRY,
PAREVE, or NON-KOSHER remelt is transported to the beginning of its
respective line.
All of this does not take into account the complexities of
KASHERING the
KETTLES, LINES, HEAT EXCHANGERS, VOTATORS, or PACKING LINES. Nor does
it
take into account monitoring ingredients and overseeing bulk deliveries
of
oils, not to mention the KASHRUT STATUS of the TRUCKS or RAIL CARS used
to
deliver these oils.
So, the next time you see a mashgiach for a reputable organization,
give
him a well-deserved "Y'Yasher Kochacha."
[Better yet, give him a one-fingered salute. He and his buddies are
adding
BILLIONS of dollars to the cost of your foodstuffs EVERY YEAR. (Yes,
Philip,
I've upped my estimates to BILLIONS of dollars. See, the more I dig,
the
worse it gets!) Keep in mind that the Kash-R-Us Rabbi is doing NONE of
the
Kashering himself. He's just ordering company paid employees around,
enjoying his little Jewish power trip]
_______________________
http://www.koshertodayonline.com/kosher%20today%20archives/1998/0698/...
20Surimi-Faux%20Shellfish.htm
Daniel Berlin, President of the 2-1/2 year old Dyna Sea Group, is one
of the
nation's major producers of kosher-certified surimi. How is this
different
from the non-kosher? In every imaginable way. According to Berlin,
"Every
inch of the way plant and equipment are kashered. Even the FISHING
BOATS are
inspected. This is an ENORMOUS undertaking and the reason why KOSHER
surimi
is MORE EXPENSIVE than the non-kosher kind."
A mashgiach [Kash-R-Us Rabbi] must be ON THE BOAT AT ALL TIMES. Every
fish
that is frozen on the boat is inspected before the scales are removed,
and
before it's filleted, to make sure it's a kosher fish."
The Dyna Sea Group then sends the blocks of fish paste to an APPROVED
PLANT
in New Jersey where the transformation process continues. Naturally,
processing plants ALSO have rabbinical supervision. The flavorings used
in
kosher surimi are a blend of natural spices and juices from other
kosher
fish. The mixture is spread on an 80 foot steel belt where it's cooked
and
rolled into very thin ribbons, "to simulate the muscle texture of
crabmeat,"
says Berlin. After shaping, natural kosher colorings are sprayed on so
it
looks like crab meat. "It isn't as though the kosher consumer wants to
eat
something traif," insists Berlin. "Surimi in itself is a delicious
item."
[What's next? Kosher artificial pork chops? ]
_____________________
http://www.ok.org/homemaker/shavous60/kosher.html
Kashering a Pasteurizer
When the milk arrives at the dairy from the farm, it is put into huge
storage tanks. We mentioned in our previous article that such tanks
sometimes store the milk for more than TWENTY FOUR HOURS. Therefore,
they
are considered kavush, and they must be kosherized. To circumvent this
problem, the OK has pioneered a system to rotate the milk between
tanks, so
that it does not stay in any one tank for twenty-four consecutive
hours.
[Yet another expense to satisfy superstitious Jewish RELIGIOUS
tradition]
The next piece of equipment to be used is the pasteurizer. Here the
milk is
heated to approximately 160° Fahrenheit. According to halachah, a
utensil in
which a liquid was cooked has to be kosherized using boiling water.
Many of
our readers have kashered a pot in their kitchen, by cooking water in
it
until it boils over.
However, koshering a pasteurizer is not simple, for we are presented
with a
unique challenge. A pasteurizer operates as a closed system. We cannot
see
inside when the pasteurizer is working, meaning that we cannot see the
water
boiling. The accepted practice among kashrus agencies is to rely upon a
thermometer to measure the heat of the water.
At sea level, water boils at 212° Fahrenheit. At a higher altitude,
where
the air pressure is lower, water boils at a lower temperature. Some
dairies
are reluctant to bring the pasteurizer to a temperature of 212°,
fearing
that this will ruin their equipment. We are pleased that the OK's
capable
staff has demonstrated to these companies that we can safely kasher a
pasteurizer at boiling temperature.
Very recently we produced chalav Yisrael milk in France at a factory
that
initially was reluctant to permit 212° kashering. The benefit of a
GLOBAL
KASHRUS PRESENCE was soon demonstrated. Rabbi Shimon Lasker, who is the
OK's
European representative, contacted OK Rabbinic Coordinator Rabbi
Yitzchak
Ort of Milwaukee, Wisconsin, to obtain details for the proper, safe
kashering procedure. (Rabbi Ort's expertise in dairy kosher production
has
long been acknowledged among kashrus agencies and within the dairy
industry.)
In the past we discussed this issue at length (see "How Halachah Meets
Technology," Feb. 1996). We mentioned that some kashrus agencies tend
to be
lenient in kashering a pasteurizer, asserting that it is impossible to
get
the pasteurizer to such a high temperature without causing damage. We
fail
to understand the basis for this leniency, and we are pleased that at
its
convention in May, another large organization raised its standards to
insist
upon kosherizing at 212° Fahrenheit. The OK remains the leader in
insisting
upon this standard, and we repeat the offer we have made in the past to
demonstrate our technique to any company or kashrus agency that wishes
to
implement it.
Condensation and Drying
All milk, whether liquid or powder, is pasteurized. After
pasteurization,
two steps are necessary to create powder: the milk must be condensed,
and it
must be dried.
The condenser is a vessel that removes water from the milk via a
vacuum, and
it is kashered with boiling water. Interestingly, water will boil in a
vacuum at less that 212° Fahrenheit, because the vacuum environment
reflects
a lower level of air pressure, similar to a high-altitude environment.
I
asked the great halachic authority Rabbi Zalman Shimon Dvorkin, of
blessed
memory, whether halachah requires that the water in a vacuum reach
212°. He
responded that the Code of Jewish Law does not stipulate a specific
temperature; it says only that the water must boil. Therefore, we do
not
require 212° in a condenser.
[There's your answer! Create a strong enough vacuum, and water will
boil at
room temperature! If Jews were to LIVE in such a vacuum, all of their
Kosher
troubles would be over!]
The milk then goes to be dried. There are two methods of drying the
milk.
One is a spray dryer, which is a large, inverted cone. The milk is
sprayed
in from the top and receives a blast of hot water. The water
immediately
evaporates. In many plants these spray dryers are used for a variety of
non-kosher items along with milk. For example, we found a dairy in
Switzerland where NON-KOSHER items were being dried on the same
equipment
used for drying milk. Of course this poses a problem for chalav Yisrael
production, but it poses the same problem even for people who use
non-chalav
Yisrael milk powder.
[Yes, but it is the Gentile consumer who picks up the tab for "solving"
Kosher problems]
Spray dryers may be small, or they may be as tall as a six-story
building;
the latter are particularly difficult to kosherize. [And expensive,
wouldn't
you imagine?] Nonetheless, we thoroughly kasher these with boiling
water. At
some large plants, companies run simultaneous productions of chalav
Yisrael
and non-chalav Yisrael. In a recent production, we arranged to separate
these runs, in order to avoid a mix-up. Before the chalav Yisrael run
had
ended, the company started to run chalav stam. WE REJECTED THE ENTIRE
ONE-TON PRODUCTION.
(Yes, I said BILLION$)
Another way to dry the milk is by using a roller dryer. The milk is
sprayed
onto a heated roller, which then dries the milk. The milk dried on the
roller obtains a caramelized taste, a quality that chocolate producers
prefer.
A roller dryer is heated using either regular water or water that was
removed from milk in the condenser. While we generally assume that
water is
kosher, IF the water has been used to HEAT NON-kosher ingredients, it
may be
rendered NOT KOSHER. We therefore must ascertain that KOSHER WATER is
being
used to HEAT the roller dryer. Condensate - water that was removed from
non-chalav Yisrael milk by a condenser - also should not be used to
heat the
roller dryer.
[Again, doubling-up on boilers and plumbing systems. Easily HUNDREDS OF
THOUSANDS in KOSHER expense of one large plant.]
Another matter of concern is the percent of milk powder produced from
the
chalav Yisrael milk trucked in from the farm. Only six to ten percent
of
milk powder can be obtained from milk. For example, 100 gallons of milk
can
be condensed and dried to yield one-tenth to one-seventeenth that
volume of
milk powder (the former figure for whole milk, the latter for skim
milk).
Therefore, the supervising rabbi has to verify exactly how much milk
was
obtained from the farms. If the amount of milk powder produced exceeds
this
ratio, it would mean that the dairy has slipped in chalav stam, and the
entire production would be disallowed for chalav Yisrael.
[Those sneaky Goys. Gotta watch 'em!]
As we can see, chalav Yisrael production is no simple matter. The OK is
blessed with a number of experts in all phases of the process, and
consumers
can purchase OK-certified chalav Yisrael products with confidence that
they
were made with complete fidelity to the laws of kashrus.
____________________
http://www.mk.ca/newsletter9/vol1iss9.html
" Given the difficulty in Kashering chocolate plants, it is noteworthy
that
at least one company has indeed succeeded in achieving a Kashering with
water to produce a truly Mehadrin chocolate. A famous Swiss chocolate
company has agreed to make specially supervised productions of Passover
Cholov Yisroel chocolate. Until this production, no Swiss chocolate
company
had ever agreed to allow the Kashering of its equipment with water. For
this
production, all equipment was Kashered with a flame or with hot water,
and
EQUIPMENT THAT PROVED TO BE DIFFICULT TO KASHER WAS REPLACED WITH
EQUIPMENT
DEDICATED TO KOSHER PRODUCTION. "
______________________
[KASH-R-US AGENCY TIGHTENS IT'S GRIP]
http://www.cjnews.com/pastissues/00/oct19-00/front4.asp
Vaad sets tougher kashruth rules
By JANICE ARNOLD
Special to The CJN
MONTREAL - The Vaad Ha'ir, the main kashrut supervisory agency in
Montreal,
has for the first time published written rules that must be followed in
order to have the Vaad's MK stamp of approval.
The rules apply to all caterers, rental companies, restaurants, hotels,
synagogues, community organizations and even people ENTERTAINING IN
THEIR
OWN HOMES. Some of the rules are new and point to significantly more
stringent control and inspection.
Vaad executive director Rabbi Saul Emanuel said the impetus behind
issuing
The Vaad's Manual 2000-2001 was to establish standards that are applied
equally at every phase of food handling, thereby protecting the
consumer.
"I believe we are one of the first kashrut organizations in the world
to put
our policies in writing," said Rabbi Emanuel, who, before coming to
Montreal
two years ago, headed the Union of Orthodox Synagogues' kashrut
division in
Johannesburg, South Africa for 10 years.
Concurrently, the Vaad is SHAKING UP THE SYSTEM OF PAYMENT of
mashgichim.
[Kash-R-Us Rabbis]
Within the next few months, ALL will be paid directly by the VAAD,
rather
than by the businesses where they supervise kashrut. Until now, all
mashgichim were authorized by the Vaad, but not necessarily employed by
it.
At this point, the Vaad pays 70 to 80 mashgichim, and expects to employ
about 100 by the end of the year, said Rabbi Emanuel. This is
imperative, he
said, if their first responsibility is to uphold Vaad policy.
The manual makes clear the caterer must DEFER to the mashgiach on any
kashrut question. ALL RENTAL COMPANIES must now also have a FULL-TIME
mashgiach.
[Nothing like flexing your muscles to increase your bottom line, eh?]
A major change outlined in the manual is the requirement that all
caterers
and all synagogues, certified by the Vaad, submit a form by the 7th of
each
month detailing events where food will be served for the next 30 days.
This is intended to ensure that the Vaad has enough time to assign a
mashgiach.
"Late requests will only be considered in the case of an emergency," it
is
stated.
The 22 MK-certified caterers can only accept functions at the APPROVED
[paying] synagogues and HOTELS/RECEPTION HALLS listed in the manual. A
few
establishments that do not have *full-time kosher kitchens* have been
included, but Rabbi Emanuel said no new places like that will be added.
Similarly, listed shuls may only use *Vaad-approved* [paying] caterers.
Catering at all other venues, including private homes, will require a
case-by-case evaluation by the Vaad and will not necessarily be
approved.
The fact that kosher events have been held in the past does not give
non-kosher venues any extra advantage in getting approved.
"There are no acquired rights," he said.
**New in the case of venues not on the list, which includes kosher
private
homes, is the prohibition of kashering of appliances and other
equipment for
that event. Caterers will have to bring all equipment they need for
food
preparation. Counters and sinks, however, may be kashered, Rabbi
Emanuel
said.**
"A home may, in fact, be kosher, but how can we assure the consumer of
this?"
A mashgiach must be on site the entire time at functions in private
homes
whenever an MK-certified caterer's staff is working. This is not
required
when presealed take-out food is served and no catering staff sets up at
the
home.
Synagogues not on the list, such as Temple Emanu-El-Beth Sholom and the
Reconstructionist Synagogue, will not be able to hire an MK-certified
caterer under any circumstances, Rabbi Emanuel said.
Preparations for functions that take place on Saturday night can only
begin
one hour after Shabbat. No deliveries, preparation or setup may take
place
on Shabbat, even if staff are non-Jewish.
All food and rentals for a Shabbat affair must be totally cooked and
delivered no later than noon the preceding Friday between Sukkot and
Passover, and 2 p.m. the rest of the year. No food may be cooked in the
shul
for another or outside function. (This may effect, for example, Meals
on
Wheels programs.)
Another feature is the requirement that at every function, in addition
to
the traditional small card on the tables, a poster be displayed stating
it
is Vaad-supervised, giving the date, place and mashgiach's name.
At the *approved hotels and synagogues*, kosher equipment and supplies
have
to be LOCKED and accessible ONLY to the mashgiach.
[Fears of "Kosher Terrorism"?]
The shipping of supplies to the site is also coming under greater
control.
All items must be sealed, stamped, dated and signed by the mashgiach,
as do
any returned items.
Some previously familiar fruits and vegetables are going to disappear
from
Vaad-supervised functions due to the difficulty in checking them for
infestation. These include artichoke hearts, whole asparagus,
blackberries,
broccoli florets, fresh dill, all lettuce except iceberg and Boston,
fresh
parsley, raspberries, and fresh spinach.
In addition, canned vegetables must now have a recognized hechsher,
whereas
in the past this was not the case.
Kosher restaurants are being instructed that IF A BABY NEEDS A MILK
BOTTLE,
THE FEEDING MUST TAKE PLACE IN A DESIGNATED AREA. [Traif Babies?]
Employees
are NOT permitted to bring any PRIVATE food into the restaurant.
Rabbi Emanuel acknowledges that the more rigorous enforcement will put
greater demand on the time of the mashgichim and there may be busy
times of
the year when it will be difficult to serve everyone.
There is a general shortage of mashgichim and the Vaad is doing its
best to
recruit more, or train new ones, he said.
[With all the extra money they'll be raking in, they should be able to
afford it]
Rabbi Emanuel anticipates that the Vaad's overall staff will *double*
in the
near future. The Vaad will shortly move from rented offices to its *own
building* at the corner of Décarie Boulevard and Vézina Street.
[Their own building now. How nice!]
The manual is part of the Vaad's attempt to be more open and
accountable to
the consumer, he indicated.
"We're not hear to say no, no, no; we believe we must ensure the
consumer
the highest standard... The consumer has the right to know what is
going
on."
[The above demonstrates that the Kash-R-Us agencies are more than
willing to
muscle Jews for Kash as well]
________________________
http://www.ok.org/homemaker/shvouot98/kashrus.html
What are some of the kashrus issues encountered in cheese production? A
concern can arise with traditional Muenster, Romano, Parmesan, and
Mozzarella cheeses, since they are put in brine. If the brine tanks
were
previously used for not kosher cheese, they must be kashered. However,
this
kashering is very difficult, and the CHEESE INDUSTRY HAS ACQUIRED *NEW*
TANKS THAT ARE USED EXCLUSIVELY FOR KOSHER CHEESE.
Another issue concerns American cheese, which is made by cooking
Cheddar and
introducing additional ingredients. The cooker has to be kashered, and
therefore must SIT IDLE FOR 24 HOURS, so that it becomes aino ben yomo.
Therefore, kosher American cheese is produced on Mondays, since the
only
time when companies are not using the cooker is over the weekend.
Stirring out the curds
and whey to seperate them.
Also, colors added to cheese need supervision for Pesach. These may
have
been produced on equipment also used for products that contain soy oil,
which is not acceptable for Pesach.
Furthermore, the KNIVES that cut the cheese blocks to the desired size
need
to be kashered before a kosher run. This is achieved by running a stone
on
them; the stone simultaneously kashers and sharpens the knives. It is
also
necessary to kasher the pasteurizers, since these were used for
non-chalav
Yisrael milk. This kashering must be done at 212°. Although there are
some
parties who have denied the feasibility of 212° kashering of
pasteurizers,
leading supervision agencies around the world have mastered this proper
kashering method. The OK Laboratories remains prepared to demonstrate
our
method of 212° kashering to anyone who seeks the knowledge. (See "How
Halachah Meets Technology," The Jewish Homemaker, February 1996, for a
fuller treatment of this subject.)
Finally, the agitation involved in the process of making cheese or whey
may
lead to the presence of foam. A defoamer is added to settle the foam.
Care
must be taken to see that the DEFOAMER IS KOSHER. If a Pesach run is
being
done, the mashgiach must make sure that the defoamer is not chametz.
Ascertaining that the INGREDIENTS are kosher and that the EQUIPMENT is
properly kosherized are only PART of the difficulty in making kosher
cheese.
There is an entirely separate halachic issue, the matter of gevinas
akum
(**cheese produced by a non-Jew**). Jewish law mandates that even if
all the
ingredients in cheese are kosher, the cheese production must be
OVERSEEN (or
actively participated in) by a Jew.
The Shulchan Aruch states: "The Sages prohibited cheeses of non-Jews
because they are ma'amid (coagulate) them in the skin of the stomach of
their slaughtered animals, which are not kosher. And even if they are
ma'amid it in grasses, it is prohibited." The Rema comments: "That is
the
custom, and one cannot abrogate it, except in a place where they have
traditionally permitted it. However, if a Jew oversees the
cheese-making and
the milking, it is permitted, and that is the custom in all our
countries."
[More Job Security for Jews]
This stringency is greater than the one of chalav Yisrael. While there
are
leading rabbis who have ruled that one may be lenient regarding chalav
Yisrael if there is certainty that the milk comes from a kosher animal,
the
same is not true with cheese. Even if we know absolutely that the
cheese is
made of only kosher ingredients, a Jew *must supervise the production*,
else
the cheese is PROHIBITED.
The OK team of rabbis has decades of collective experience in all
facets of
kosher cheese supervision. Rabbis Avrohom Juravel, Leizer Teitelbaum,
and
Dovid Steigman, under the guidance of Kashrus Administrator Rabbi Don
Yoel
Levy, have forged a reputation for expertise in dairy supervision.
**As we celebrate Shavuos, we can look proudly back on our traditions,
dating to mattan Torah, the giving of the Torah at Mount Sinai. The
laws of
kashrus have been an anchor of Jewish life for thousands of years; more
today than ever, in the face of intermarriage, assimilation, and other
weighty challenges to the Jewish community, we reaffirm our commitment
to
observe these laws.**
[IOW, the Kosher Tradition is important because it helps to keep Jews
viewing themselves as separate, distinct and superior to the Goyim
cattle]
_______________________
http://www.mk.ca/newsletter15/vol2iss4.html
" The Bais Din of the Agudas Yisroel in Yerushalayim also ruled that
such
material would be considered Pareve. The only practical problem with
the
product is that its production is tedious and therefore MORE COSTLY
than
conventional gelatin. First, only part of the production in a Kosher
slaughterhouse is indeed Kosher - some animals are Treifa (having
damaged
internal organs) and others are not slaughtered properly (Neveila),
both of
which are not Kosher. As such, hides from Glatt Kosher animals must be
monitored and segregated for gelatin production. Second, the hides must
be
soaked and salted ("Kashered") to remove blood, just as all Kosher meat
is
processed. Third, the hides used in conventional gelatin production are
generally the trimmings and other by-products of the leather industry,
which
can be purchased at heavy discounts; Kosher hides are prime material
and
must be purchased at full price. Fourth, the EQUIPMENT used to produce
Kosher gelatin must be *completely Kashered* from their normal
non-Kosher
production, A TIME-CONSUMING AND EXPENSIVE PROCESS. In addition, the
entire
process must be SUPERVISED. Nevertheless, Kolatin is used to make true
gelatin deserts and real marshmallows, both of which are available with
a
reliable Kosher certification under the Elyon label."
________________________
http://www.kosherconsumer.org/boilers.htm
Boilers In Kosher Production
In order to process/ cook food you need heat. In the commercial &
industrial
food processing, steam & hot water are used extensively. We will first
explain the basics of the "Steam" boiler operating system, & then the
concerns to the kosher consumer afterwards. The source used for steam
and
hot water is a "boiler", heated by different fuels. A "Boiler" is a
CLOSED
VESSEL containing water. The water in a steam boiler is pressurized and
turned into steam when heat is added. The steam is then directed to
different locations for use in processing food or food ingredients. The
water that is lost in the steam cycle must be replaced. It takes one
pound
of water to produce one pound of steam. The boiler does different
functions,
it holds the water, transfers heat to the water to make steam, and
collects
the steam that is produced. The fire heats the water to about 212F and
the
water begins to boil and turns to steam. A pipe is put on top of the
lid of
the container (boiler) so the steam flows up through the pipe and leads
the
steam to where it is needed.
The most efficient way to operate a boiler is to minimize the cost of
producing the steam, or increasing the amount of steam while using the
same
amount of fuel. One way is by increasing the heating surface of the
boiler,
so that more heat is transferred to the water to produce steam. Some
boilers
use a large heating surface, it would be like laying the boiler on its
side
(the scotch marine type). Some boilers will use "fire tubes" (pipes),
where
the water passes through the pipes and the heat is on the outside.
Others
will have the heat passing through the pipes and the water on the
outside of
the pipes. The container, heat & water are still present, the only
difference is that more water is put next to the heated metal.
Water in the boiler is heated and turns to steam. The steam leaves the
boiler by a pipe or pipes called the "Main", where it enters the
"Header".

Post by Dale Eastman
From the header the steam enters branch lines, & is carried into risers

&
then to the steam heating equipment, usually a DOUBLE WALLED VESSEL.
**The
food /ingredient is in the equipment on one side of the wall & the
steam is
on the other side of the wall of the equipment.**
[No cross-contamination occurs!]
At this point the steam in the heating unit cools and turns to water
called
"condensate". The condensate is separated from the heating equipment by
a
"steam-trap" that allows condensate (water), but not steam, to pass
through.
The condensate goes into a "condensate-return-line", to a vacuum tank.
A
vacuum pump creates a vacuum that helps draw the water out of the
condensate
return line & in to the vacuum tank. The vacuum pump returns the water
condensate to the boiler through the feed-water line. Once it has
returned
to the boiler, the water/ condensate again is turned into steam and the
process repeats itself. Usually some additional (pre-heated) city water
will
also be required, as not all of the steam can be recaptured & returned
as
condensate.
Steam is [sometimes] used to heat product by direct injection of live
steam
directly into the product. Our discussion is on low-pressure steam
boilers,
up to 15 psi =(pounds per square inch). There is also the cast iron
sectional boiler. A steam boiler is not filled with water to the top,
so to
leave room for the steam and for expansion. As the steam pressure
increase
there is a corresponding increase in the steam temperature. As an
example
steam at 10 psi is 240F, steam at 15 psi is 250F. There will be a
number of
parts on a boiler to distinguish the steam boiler from the water
boiler. We
will list some of them; on the steam boiler: there will be a sight
glass
(attached to a water column) on the boiler to see the level of the
water in
the boiler. A pressure gauge 0-30 psi, connected to the highest part of
the
steam side of the boiler via a siphon (either a U-tube or a pigtail
siphon).
A safety valve (15 psi maximum). A low water cut-off, if the water in
the
boiler drops too low & there isn't sufficient make-up water from the
condensate & or fresh water the boiler will shut down. A pressure
control
will be installed to control the boiler pressure. A number of blow-down
valves to clear out the dirt & sludge from the boiler parts & from the
water
column. Fresh water that is added to the boiler contains minerals,
impurities etc. which will settle on the tubes in the boiler and cause
deterioration of the boiler so chemicals are usually added to the
boiler
overcome these and other problems. Most of the chemicals do not travel
with
the live steam but remain in the boiler or condensate. There will be
additional fittings near the heating unit. Some of them are, a
strainer, a
trap, a condensate return line, a pump & a condensate holding tank.
Some of the kosher concerns: The steam/condensate that comes in contact
with
the WALL of the vessel heating the food product that is on the OTHER
SIDE OF
THE WALL will [magically] absorb the taste of the product in the
kettle.
[PATENT HORSESHIT] If the product is a non-kosher product it will
render the
steam/condensate non-kosher as it has absorbed the non-kosher taste.
[Jewish
superstition] If the product is meat or dairy the steam/condensate will
absorb the taste and become either meat or dairy. The steam condensate
returns to the boiler and is reused, BUT WE CAN ONLY USE IT FOR THE
SAME
TYPE OF PRODUCT MEAT/DAIRY/NON-KOSHER. To complicate the matter we may
have
MANY DIFFERENT KETTLES receiving their steam from the SAME SOURCE. The
question remains how can we cook at the same time utilizing the same
steam
heat source? Solutions?
[GET THIS]
One possibility is to DRAIN the water from the BOILER, the CONDENSATE
TANK
and ALL of the LINES. We would then LEAVE IT EMPTY for 24 HOURS before
filling up with fresh clean water. We would of course kosherize if need
be.
It would STILL not solve the problem of using the boiler for
INCOMPATIBLE
(=meat & dairy, non-kosher) product at the same time. We can DISCONNECT
the
CONDENSATE RETURN LINE from the non-compatible product, [ Increasing
water
usage and energy costs] so the condensate will not return to the
boiler.
Some kosher certifiers will NOT use steam to heat incompatible product
EVEN
when the condensate does NOT return to the boiler. In certain cases
with
some modifications they may allow the use.
[Double the boilers and plumbing]
The goal is to introduce some way to make the boiler water / condensate
unpalatable to humans (an unpleasant/or bitter taste). When the
condensate
water is unpalatable to humans, the condensate does not become
meaty/dairy
or non-kosher.
[According to the Jewish theory, if the steam absorbs the "taste" of
the
product, why wouldn't the PRODUCT absorb the "taste" of the STEAM? If
the
STEAM is unpalatable, the PRODUCT would become unpalatable. This is
superstitious nonsense - very EXPENSIVE superstitious nonsense!]
We can introduce to the boiler chemicals that will achieve that goal.
Most
chemicals that are added to the boiler water do not travel with the
steam.
As the water turns to steam the chemicals and the impurities remain in
the
boiler water. Some of it eventually turn to sludge which has to be
cleaned
out. We need a chemical or product that will **render the water
unpalatable
to humans and will also travel with the steam.** There are a number of
chemicals available, 2 of the chemicals that are commonly used are
**pine-oil & Bitrex.** (Bitrex is the most bitter substance known). The
exact amount of chemical to put in would depend on a number of factors.
[Each based on superstition and nonsense}
In the event that the manufacturing process uses live injected steam in
some
of their products we can not use the above solution. [My the powers of
deductive reasoning] In the event that we can not introduce to the
condensate water a chemical to make it unpalatable, and we can only
introduce a chemical that remains in the boiler it will have to be
unfit for
even a DOG'S consumption, which is a much higher concentration than for
humans. [Depends on the dog - and the human] Some kosher certifiers
have
introduced certain other chemicals to alleviate the above concerns,
while
other certifiers do not agree to accept those chemicals as satisfying
the
requirements. We can encounter the same problems in non-steam systems
also.
The circulating hot water system and the heat exchanger type system.
Some of
these are used in chocolate manufacturing systems. Many of the
chocolate
manufacturers do dark chocolate and milk chocolate as well. The same
water
used for heating the chocolate product may go from a dark chocolate
conch or
holding tank to one holding a milk chocolate, and vice versa.
Kosher Alert: When a kosher certifier removes its kosher supervision
from an
establishment/product, & publicizes a kosher alert-it is (sadly) all
too
common for another kosher certifier to thereafter certify the
establishment/product. It would be incumbent upon the kosher consumer
to
check with the first certifier as to the reason that the kosher
certification was removed. If a satisfactory response is received that
there
are legitimate kosher concerns then the establishment/product should of
course not be patronized.
There are a number of items that the Code of Jewish Law requires them
to be
purchased with seals on them if purchasing from a non-religious Jew,
even if
the store is owned by a Jewish person. Those items are fish, meat,
dairy,
cheese & wine products. We have seen locally that the kosher consumers
&
establishments are not fully cognizant of these requirements.
____________________________
http://www.chelm.org/jewish/kashrut/l3.kashering.html
Lesson III - Kashering
If a mistake is made it does not necessarily render the utensil
unkosher.
And even if it does render the utensil unkosher, you do not have to
throw it
out. Most kitchen equipment can be rekashered.
Items can be unkashered by using unkosher food in them (like forbidden
meat)
or by accidentally using a milchig utensil for fleishig food (or vice
versa). The food and the utensil becomes immediately unkashered if
either
the food or the utensil is hot. The food and utensil becomes unkashered
after 24 hours if both the food and utensil are cold. Traditionally hot
spices and pungent vinegar (and I guess jalapenos) are consider always
hot
in this respect. There is a rule called batel beshishim that states
that
accidental mixing of up one sixtieth part is considered too small to
unkasher food or utensils (This is accidental, intentional mixing
renders
unkosher).
There are two traditional ways of kasher ing. By boiling or by flaming.
The
first required immersing the vessel in boiling water; the second by
heating.
Utensils used for liquids are kashered by boiling, those use for dry
foods
are kashered by flaming. There is a third traditional way of kashering
called PLANTING. This is done by placing the utensil in the ground
[burying
it] for a prescribed amount of time. This method is non-halachic and
hould
not be used. Since this is a traditional practice of some roups, those
groups do consider this a valid method of kashering.
[How to get rid of warts: Take a dead pure-black cat to a crossroads at
midnight, then, turn in a circle to the left three times and, swinging
the
cat by its tail, chant . . . . .]
The item to be kashered must first be thoroughly cleaned and scoured.
The item (and the vessel it is to be immersed) must not be used for 24
hours.
Boil water in the immersion vessel til it roils.
Totally immerse the vessel in the immersion vessel. The vessel must not
touch the sides on the immersion vessel. Let go of the vessel (so water
can
get to where you are holding it).
If the vessel to be kashered (like a very large pot) does not fit in
another
other vessel, boil water in it til it roils so water spills over it
sides.
It is traditional to put an object heated to over 212 F (traditionally
a
rock) to cause to water to overflow without cooling the water.
Remove the vessel and rinse in cold water.
The pot used for kashering should then be rekashered (step 5)
Items that are to be flamed are kashered similarly, only are heated til
red
hot.
Items of metal, enamel, wood, teflon, and plastic can be kashered.
Items
with loose handles and deep crevices must be carefully cleaned before
kashering.
Glass is considered non-absorbing, and thus does not have to be
kashered.
This means it would be all right to use glass plates for milchig and
fleishig foods, but this is frowned upon. Pyrex (and other cooking
glass) is
a special category. The Orthodox believe that glass might absorb at
high
temperature and do not use it for both. The CJLS has (with the help of
that
disinterested third party Corning Glass) determined that pyrex does not
absorb, and can be used for both. Rabbi Sack's (and also my) policy is
not
to use pyrex for both.
China, porcelain, pottery, and earthenware can not be kashered. There
is an
exception (which I mention with great trepidation). China of great
personal
worth (Grandma's for example) can be set for one year and be considered
kosher. You MUST consult a rabbi before doing this.
Metal sinks can be kashered by scouring and then pouring boiling water
in
them. Some say the sink should be filled with boiling water. In either
case,
care must be taken to make sure the whole sink is affected. Make sure
the
water is still boiling as it hits all parts of the sink.
Formica and metal counters are kashered by first scrubbing, then, after
a 24
hour wait, pouring water on them. Wood counters are first scrapped or
sanded.
Ovens are kashered by scouring clean and then leaving at their highest
temperature for over 30 minutes. Use of a blow torch are only for
fanatics.
Ranges are first scoured, then have their burners turned on till they
glow
or till a piece of paper will singe if touched to the burner.
Selfcleaning
ovens can naturally kasher themselves. There is a question whether
continual-cleaning ovens do.
Small appliance should have the parts that might contact the food
kashered
by boiling. The body or motor of the appliance should be carefully
cleaned.
Special attention should be paid to the crevices.
________________________
http://www.koshertodayonline.com/kosher%20today%20archives/1998/0298/...
tions%20for%20Passover%20A%20Military%20Operation%20In%20Many%20Institutions
.htm
Preparations for Passover A Military Operation In Many Institutions
The process of preparing plants and institutional kitchens for Passover
requires a special expertise which has become even more complex in our
technologically advanced society. For plants which do special Passover
runs,
the process generally means shutting down the production line and
cleaning
the machinery to remove all traces of chametz (leavened bread). Corn
oil,
for example, must be replaced with cottonseed oil, corn syrup with
sugar and
so forth. Grain vinegars are replaced with petroleum distillates. All
vats
and tubing must be thoroughly cleaned to remove all chametz ingredients
before the rabbis will permit the special run which will earn it the KP
label or "Kosher for Passover" designation.
In resorts around the world preparing for their special holiday
programs,
kitchens will be literally taken apart, piece by piece, and every nook
and
cranny will be searched for any remnants of the forbidden chametz
prohibited
by Jewish law on Passover. This year Jews will be celebrating Passover
in
resorts in Hawaii, British Columbia, Italy, Miami, Orlando, the Pocono
Mountains, the Catskills, Deep Creek Lake, Maryland, Spain, Aruba, Ft.
Lauderdale, Las Vegas, San Diego, Virginia, Acapulco, Cancun, Hungary,
Newport, R.I. and, of course, all over Israel.
Food service facilities such as hospitals, nursing homes, and
restaurants
Ovens may require using blowtorches to produce enough heat to vaporize
any
leavened remains, and sinks and adjacent surfaces will also be
kosherized
for Passover. Attention will also be given to dishwashers, warming
cabinets,
counter tops, broilers, steam kettles, deep fryers, silverware,
glasses,
chafing dishes, and serving trays. Wooden, ceramic and plastic items
cannot
be kosherized for Passover. Industrial producers may have to close down
production for several days to properly clean and kosherize the
facilities
for Passover production.
The kosherizing process is performed under the watchful eye of a rabbi
especially trained to oversee this procedure. The facility must be
meticulously cleaned before koshering actually commences. Once
completed,
all shelves, ovens, pantries, and countertops are covered with several
layers of heavy duty aluminum foil.
Rabbis must also pay attention to all ingredients used in the
preparation of
Passover foods. In some places this begins several months before the
production is scheduled. Orders must be placed early and every element
of
food preparation and service must be thoroughly reviewed. The rabbi has
to
make sure that no chametz is brought in once the kashering is
completed. (If
any chametz comes in contact with a kosherized item, the item may need
to be
kosherized a second time). He will also make sure that employees do not
eat
their meals or snacks anywhere near the koshered area.
When involved in the koshering of a facility for Passover, one can not
help
but feel the pressure of paying attention to all of the myriad details.
One
must literally have a thousand eyes to prevent anything from going
wrong. In
many places, the koshering process is such a major undertaking that it
is
every bit like a military operation. When the consumer sits down to
participate in the Passover seder, he does not have any idea of how
intense
the kosherizing process was and how much effort went into preparing
foods
that are certified "Kosher For Passover." But then again, children
might not
appreciate what mother went through to prepare the house for the eight
day
holiday.
________________________________
http://www.ok.org/homemaker/chanukah99/kosher.html
Correction
What happens when we find a problem? Our primary goal is to protect the
buying public. When a mistake is made, whether the error is the fault
of the
O.K. or of the food company, we immediately take all necessary steps to
alert those who may be affected. In the case of a product that product
is
available at the retail level, we notify the public that a mistake has
been
made. Notification generally is accomplished by advertisement in one or
more
popular Jewish newspapers. We also post such alerts on our website, at
"Kosher Alerts." Other kosher-oriented sites, such as kashrut.com, pick
up
these alerts. We also arrange for notices to be posted in synagogues.
Simultaneously we are in contact with the food company to make
arrangements
for withdrawal of the offending item from the market. Often the
integrity of
a company can be measured by its reaction to a situation of this
nature.
Recently a consumer E-mailed us concerning a Kraft product. The
consumer had
been in the hospital and was served Jell-O Strawberry Gelatin that
carried
an O.K. symbol on the label and yet contained animal gelatin.
[Oh my GOD! Call 9-1-1 !!!]
Aware that no major kashrus agency in the U.S. accepts gelatin from a
non-kosher source in its products, the consumer sensed that the product
was
mislabeled.
Kraft products have been O.K.-certified for many years, and the
relationship
between our two companies is excellent. Upon receiving the package from
the
consumer, we immediately went to work with Kraft to recall the product.
I am
pleased to report that we received full-fledged cooperation from Kraft.
At the time this incident unfolded, I was at home recuperating from an
illness. Working via phone and E-mail, we set up a conference call with
top
Kraft personnel. Dana Coleman, who is Kraft's Quality Assurance
Manager, was
of invaluable assistance as we ironed out a solution.
On Wednesday, Sept. 14, Kraft issued an alert to all personnel dealing
with
foodservice items. (Foodservice refers to items sold to hospitals, used
on
airlines, and other such markets rather than retail stores.) The memo
stated: "A Quality Defect Alert has been issued for foodservice 3.5 oz.
Jell-O Strawberry Gelatin. Due to a printing error, the foil lid
contains
the 'Circle K Pareve' kosher symbol . . . Foodservice Distributors
should be
instructed to dispose of the product . . . Your immediate action is
required
to complete the following actions by 1:30 p.m., C.D.T., Friday,
September
17."
By the target date, the product was completely withdrawn from the
market. In
the space of four days, the problem had been solved. This alacrity
demonstrates Kraft's commitment to its kosher program and to the kosher
consumer, and I am happy to acknowledge Kraft's willingness to move
mountains in this regard.
[I'll bet THAT was cheap]
The Jell-O case is a perfect example of where you, the consumer, plays
a
role in maintaining kashrus standards. You are an important line of
defense,
and we ask again that you report any kashrus concerns to us.
We pray that the time will come, speedily and in our days, when
Mashiach
will arrive and we will eat, with perfect confidence in its kashrus,
from
the Leviathan fish.
________________________(emphasis mine, my comments in [brackets] )
______________________
http://www.aristechchem.com/overview/kosher.htm
" . . .While we do not ingest acetone directly, it is used to
manufacture
the CONTAINERS in which kosher food is PACKAGED, and, therefore, must
meet
the Kosher Code requiring that acetone be certified. . .
" . . . In compliance with Kosher Code requirements and as part of the
Good
Manufacturing Practices (GMP), tankers should be used that are SOLELY
dedicated to hauling acetone or other petrochemical products that do
NOT
come in contact with animal-derived materials. If the tanker was used
for
these types of materials, the tanker must be properly cleaned and "HOT
SANITIZED." The tanker and ALL its OFF-LOADING LINES and PUMPS must be
thoroughly cleaned and a wash out slip must be provided stating that
the
tanker has been cleaned and sanitized before loading can proceed. The
wash
out slip, along with information on the prior load, will accompany the
shipment to any kosher acetone customer. This assures the customer that
all
precautions have been taken to avoid possible contamination of the
product."
[NOTE: the above procedures need have NOTHING to do with "sanitation"
in the
general sense. The procedures outlined are meant solely to satisfy
Jewish
RELIGIOUS laws. and this is for ACETONE, an inedible solvent used in
PLASTICS production]
_____________________
[The Rabbi pictured in the next link looks strangely like DEVIL ANSE
!!! ]
http://www.wvculture.org/history/hatfield/htfld001.html
_____________________
http://www.ok.org/homemaker/pesach60/kosher.html
" The OK has created a comprehensive set of instructions for our dairy
mashgichim to follow so that all pertinent issues are addressed. Among
these
guidelines, the mashgiach must visit the farm prior to milking so that
we
can explain our requirements. The mashgiach [Kash-R-Us Rabbi] MUST BE
PRESENT at the BEGINNING of the milking to insure that no residual
non-kosher milk is left in the milking receptacle. If milking begins
PRIOR
to the mashgiach's arrival, the milk is REJECTED. If the mashgiach is
certain that proper procedures will be followed, he does not have to
remain
for the entire milking, but will return periodically (yotzei
v'nichnas).
" All milk stored in tanks must be SEALED by the mashgiach when he
leaves
the farm. The mashgiach MUST be present AFTER milking to supervise the
loading and sealing of the tanks. The mashgiach MUST VISIT EACH farm
on his
route at the *beginning, middle, and end of the milking*; ideally no
more
than TWENTY MINUTES will elapse between visits.
" Recently we discovered that the milking for a popular chalav Yisrael
product was being done with insufficient Jewish oversight. The
mashgiach
visited only once every EIGHT hours; additionally, he was unable to go
into
one of the farms at night. We have been forced to DISCONTINUE USE of
this
product in OK-certified establishments.
" Finally, the mashgiach receiving the tank truck at the dairy must
REJECT
the shipment if the truck arrives without a seal. Transport trucks must
always either be sealed or be physically ACCOMPANIED by the mashgiach."
[Clearly the Rabbis fear that the driver may make an unscheduled stop,
adding non-Kosher milk to his load. those sneaky Goyim drivers!]
" Our farm mashgichim complete a detailed Supervision Report for each
chalav
Yisrael production. This report is forwarded to our central office, so
that
we maintain a permanent record of all OK-supervised chalav Yisrael
productions. Consumers can enjoy OK chalav Yisrael products with the
assurance that these have been made under the strictest guidelines."
__________________________________
http://www.koshertodayonline.com/kosher%20today%20archives/2001/0201/...
OGY%20RAISES%20MANY%20QUESTIONS.htm
" Another concern that we have in the kosher industry is EQUIPMENT
CONTAMINATION. A company may produce a kosher product and the formula
presented to the certifying agency listing all of the ingredients.
While the
components may be good, the question is about the equipment? Is the
equipment used by the company utilized interchangeably? In other words,
do
they produce KOSHER and NON-KOSHER in the same tank? If so, how is it
KOSHERIZED from one product to the other? Is it being MONITORED? Are
any of
the products marinated for OVER 24 HOURS in any given piece of
equipment?
These are questions that companies have to be aware of, that will be
asked
by the supervising agency. . . .
" . . . .There is also a problem with shipping bulk liquids. The tank
cars.
The trucks. What did they carry before they were loaded with the kosher
product? . . . "
[There are several companies that specialize in performing the highly
specialized cleaning that the Kash-R-Us agencies demand tanker trucks
undergo before they are allowed to carry Kosher products. (see
"Acetone"
above) A tanker that had just delivered a load of premium grade olive
oil
would be forced to undergo a Kash-R-Us cleaning before it could haul
"Kosher" olive oil. Does this represent a significant expense, Philip?]
_______________________
http://www.yikgh.org/torch471.htm
"APPRECIATING THE MASHGIACH
" Too often we think of a mashgiach [Kash-R-Us Rabbi] in a food
processing
plant as someone of mediocre talent, an individual who turned to
hashgacha
because he could not do anything else.
[I think of him as thug in the employ of racketeers]
" No doubt, as in most professions, there are those who excel while
others
remain mediocre mashgichim. To appreciate the task facing a mashgiach,
let
us consider what supervising a TYPICAL margarine facility involves.
Margarine is comprised of oil, water, emulsifiers, and some
coloring.
This blend is hydrogenated (set up for solidifying) using various
catalysts
and then whipped into solids or soft spreads through a tubular spinning
refrigerator known as a votator. From the votator, the product
continues to
the packing line where it is molded and packaged.
Simple. right?
Well, consider for a moment the following issues facing kosher
production. Keep in mind that many plants produce lard-based and/or
gelatin-based margarine (non-kosher) in the low-fat varieties. All
margarine
plants produce a dairy variety in addition to a pareve one.
1) The aqueous phase, where a brine of water and/or milk and
emulsifiers are blended.
2) Churn tanks, where oil and coloring (beta carotene) are
added to
the blend.
3) Run tanks, where the entire mixture is processed in final
stage
before the votator.
The piping lines between all these tanks look like a massive
network of
crisscross and are often interchangeable. The mashgiach must master the
layout of the plant in order to determine that kosher/pareve is
connected to
kosher/pareve.
If KASHERING [Jewish Kosher Kleaning] is done in the plant, the
mashgiach must be able to trace the lines to ensure that the PROPER
EQUIPMENT IS BEING KASHERED. He must also monitor the temperature at
various
points to check that the water is at its BOILING point throughout the
entire
kashering process.
Sometimes, the kosher/dairy/non-kosher LINES will meet at a
manifold
where simply switching an elbow pipe causes the direction of the
different
lines to instantly change. The mashgiach along with the kashrut
organization
must devise a FAIL-SAFE system to prevent such mishaps."
[equipment additions / modifications]
" All cooking in factories is done in STEAM-FACILITATED KETTLES, which
means that hot water circulates through the thermal walls of these
kettles
and carries on to the next kettle."
[NOTE: The steam in these kettles NEVER comes into direct contact with
ANY
of the contents of the kettles. But a wall of steel separating the
steam
from the product isn't good enough for the superstitious Jews, who
believe
that STEAM that HEATS non-Kosher goods has somehow become MAGICALLY
CONTAMINATED]
"Water circulating AROUND a kettle takes on the STATUS of that kettle.
If
NON-KOSHER WATER were to begin circulating around a KOSHER KETTLE, all
the
PRODUCT in that kettle would become treif. [contaminated]
Therefore, a system must be devised to prevent the commingling of
water
circulating around the kettles. This task requires an in-depth
knowledge of
the plant's boiler and plumbing systems.
[Actually, this would require a plant to have TWO SEPARATE boilers and
TWO
SEPARATE plumbing systems, otherwise, "contamination' would occur at
the
BOILER. This would apply to ALL types of food manufacturing facilities.
How
much do you suppose doubling up on boilers and plumbing systems in a
large
plant would cost Philip? Now expand that figure to cover EVERY MAJOR
PLANT
IN THE US that produces both Kosher and non-Kosher items, or even
plants
where EVERYTHING is Kosher, but some items contain meat or milk
products,
while others do not]
" All margarine processors have remelt, i.e., product that does not
meet
specifications or which spilled out on the side during packing. This
product
gets returned to the beginning of production to be reprocessed. The
remelt
is either manually transported or "hard-piped" back to the starting
area.
When the product is hard-piped, the pipes are usually TRACED
[jacketed]
WITH HOT WATER to keep the product soft. Here too, the TRACER WATER
must
remain SEPARATE. And, great care must be exercised to see that DAIRY,
PAREVE, or NON-KOSHER remelt is transported to the beginning of its
respective line.
All of this does not take into account the complexities of
KASHERING the
KETTLES, LINES, HEAT EXCHANGERS, VOTATORS, or PACKING LINES. Nor does
it
take into account monitoring ingredients and overseeing bulk deliveries
of
oils, not to mention the KASHRUT STATUS of the TRUCKS or RAIL CARS used
to
deliver these oils.
So, the next time you see a mashgiach for a reputable organization,
give
him a well-deserved "Y'Yasher Kochacha."
[Better yet, give him a one-fingered salute. He and his buddies are
adding
BILLIONS of dollars to the cost of your foodstuffs EVERY YEAR. (Yes,
Philip,
I've upped my estimates to BILLIONS of dollars. See, the more I dig,
the
worse it gets!) Keep in mind that the Kash-R-Us Rabbi is doing NONE of
the
Kashering himself. He's just ordering company paid employees around,
enjoying his little Jewish power trip]
_______________________
http://www.koshertodayonline.com/kosher%20today%20archives/1998/0698/...
20Surimi-Faux%20Shellfish.htm
Daniel Berlin, President of the 2-1/2 year old Dyna Sea Group, is one
of the
nation's major producers of kosher-certified surimi. How is this
different
from the non-kosher? In every imaginable way. According to Berlin,
"Every
inch of the way plant and equipment are kashered. Even the FISHING
BOATS are
inspected. This is an ENORMOUS undertaking and the reason why KOSHER
surimi
is MORE EXPENSIVE than the non-kosher kind."
A mashgiach [Kash-R-Us Rabbi] must be ON THE BOAT AT ALL TIMES. Every
fish
that is frozen on the boat is inspected before the scales are removed,
and
before it's filleted, to make sure it's a kosher fish."
The Dyna Sea Group then sends the blocks of fish paste to an APPROVED
PLANT
in New Jersey where the transformation process continues. Naturally,
processing plants ALSO have rabbinical supervision. The flavorings used
in
kosher surimi are a blend of natural spices and juices from other
kosher
fish. The mixture is spread on an 80 foot steel belt where it's cooked
and
rolled into very thin ribbons, "to simulate the muscle texture of
crabmeat,"
says Berlin. After shaping, natural kosher colorings are sprayed on so
it
looks like crab meat. "It isn't as though the kosher consumer wants to
eat
something traif," insists Berlin. "Surimi in itself is a delicious
item."
[What's next? Kosher artificial pork chops? ]
_____________________
http://www.ok.org/homemaker/shavous60/kosher.html
Kashering a Pasteurizer
When the milk arrives at the dairy from the farm, it is put into huge
storage tanks. We mentioned in our previous article that such tanks
sometimes store the milk for more than TWENTY FOUR HOURS. Therefore,
they
are considered kavush, and they must be kosherized. To circumvent this
problem, the OK has pioneered a system to rotate the milk between
tanks, so
that it does not stay in any one tank for twenty-four consecutive
hours.
[Yet another expense to satisfy superstitious Jewish RELIGIOUS
tradition]
The next piece of equipment to be used is the pasteurizer. Here the
milk is
heated to approximately 160° Fahrenheit. According to halachah, a
utensil in
which a liquid was cooked has to be kosherized using boiling water.
Many of
our readers have kashered a pot in their kitchen, by cooking water in
it
until it boils over.
However, koshering a pasteurizer is not simple, for we are presented
with a
unique challenge. A pasteurizer operates as a closed system. We cannot
see
inside when the pasteurizer is working, meaning that we cannot see the
water
boiling. The accepted practice among kashrus agencies is to rely upon a
thermometer to measure the heat of the water.
At sea level, water boils at 212° Fahrenheit. At a higher altitude,
where
the air pressure is lower, water boils at a lower temperature. Some
dairies
are reluctant to bring the pasteurizer to a temperature of 212°,
fearing
that this will ruin their equipment. We are pleased that the OK's
capable
staff has demonstrated to these companies that we can safely kasher a
pasteurizer at boiling temperature.
Very recently we produced chalav Yisrael milk in France at a factory
that
initially was reluctant to permit 212° kashering. The benefit of a
GLOBAL
KASHRUS PRESENCE was soon demonstrated. Rabbi Shimon Lasker, who is the
OK's
European representative, contacted OK Rabbinic Coordinator Rabbi
Yitzchak
Ort of Milwaukee, Wisconsin, to obtain details for the proper, safe
kashering procedure. (Rabbi Ort's expertise in dairy kosher production
has
long been acknowledged among kashrus agencies and within the dairy
industry.)
In the past we discussed this issue at length (see "How Halachah Meets
Technology," Feb. 1996). We mentioned that some kashrus agencies tend
to be
lenient in kashering a pasteurizer, asserting that it is impossible to
get
the pasteurizer to such a high temperature without causing damage. We
fail
to understand the basis for this leniency, and we are pleased that at
its
convention in May, another large organization raised its standards to
insist
upon kosherizing at 212° Fahrenheit. The OK remains the leader in
insisting
upon this standard, and we repeat the offer we have made in the past to
demonstrate our technique to any company or kashrus agency that wishes
to
implement it.
Condensation and Drying
All milk, whether liquid or powder, is pasteurized. After
pasteurization,
two steps are necessary to create powder: the milk must be condensed,
and it
must be dried.
The condenser is a vessel that removes water from the milk via a
vacuum, and
it is kashered with boiling water. Interestingly, water will boil in a
vacuum at less that 212° Fahrenheit, because the vacuum environment
reflects
a lower level of air pressure, similar to a high-altitude environment.
I
asked the great halachic authority Rabbi Zalman Shimon Dvorkin, of
blessed
memory, whether halachah requires that the water in a vacuum reach
212°. He
responded that the Code of Jewish Law does not stipulate a specific
temperature; it says only that the water must boil. Therefore, we do
not
require 212° in a condenser.
[There's your answer! Create a strong enough vacuum, and water will
boil at
room temperature! If Jews were to LIVE in such a vacuum, all of their
Kosher
troubles would be over!]
The milk then goes to be dried. There are two methods of drying the
milk.
One is a spray dryer, which is a large, inverted cone. The milk is
sprayed
in from the top and receives a blast of hot water. The water
immediately
evaporates. In many plants these spray dryers are used for a variety of
non-kosher items along with milk. For example, we found a dairy in
Switzerland where NON-KOSHER items were being dried on the same
equipment
used for drying milk. Of course this poses a problem for chalav Yisrael
production, but it poses the same problem even for people who use
non-chalav
Yisrael milk powder.
[Yes, but it is the Gentile consumer who picks up the tab for "solving"
Kosher problems]
Spray dryers may be small, or they may be as tall as a six-story
building;
the latter are particularly difficult to kosherize. [And expensive,
wouldn't
you imagine?] Nonetheless, we thoroughly kasher these with boiling
water. At
some large plants, companies run simultaneous productions of chalav
Yisrael
and non-chalav Yisrael. In a recent production, we arranged to separate
these runs, in order to avoid a mix-up. Before the chalav Yisrael run
had
ended, the company started to run chalav stam. WE REJECTED THE ENTIRE
ONE-TON PRODUCTION.
(Yes, I said BILLION$)
Another way to dry the milk is by using a roller dryer. The milk is
sprayed
onto a heated roller, which then dries the milk. The milk dried on the
roller obtains a caramelized taste, a quality that chocolate producers
prefer.
A roller dryer is heated using either regular water or water that was
removed from milk in the condenser. While we generally assume that
water is
kosher, IF the water has been used to HEAT NON-kosher ingredients, it
may be
rendered NOT KOSHER. We therefore must ascertain that KOSHER WATER is
being
used to HEAT the roller dryer. Condensate - water that was removed from
non-chalav Yisrael milk by a condenser - also should not be used to
heat the
roller dryer.
[Again, doubling-up on boilers and plumbing systems. Easily HUNDREDS OF
THOUSANDS in KOSHER expense of one large plant.]
Another matter of concern is the percent of milk powder produced from
the
chalav Yisrael milk trucked in from the farm. Only six to ten percent
of
milk powder can be obtained from milk. For example, 100 gallons of milk
can
be condensed and dried to yield one-tenth to one-seventeenth that
volume of
milk powder (the former figure for whole milk, the latter for skim
milk).
Therefore, the supervising rabbi has to verify exactly how much milk
was
obtained from the farms. If the amount of milk powder produced exceeds
this
ratio, it would mean that the dairy has slipped in chalav stam, and the
entire production would be disallowed for chalav Yisrael.
[Those sneaky Goys. Gotta watch 'em!]
As we can see, chalav Yisrael production is no simple matter. The OK is
blessed with a number of experts in all phases of the process, and
consumers
can purchase OK-certified chalav Yisrael products with confidence that
they
were made with complete fidelity to the laws of kashrus.
____________________
http://www.mk.ca/newsletter9/vol1iss9.html
" Given the difficulty in Kashering chocolate plants, it is noteworthy
that
at least one company has indeed succeeded in achieving a Kashering with
water to produce a truly Mehadrin chocolate. A famous Swiss chocolate
company has agreed to make specially supervised productions of Passover
Cholov Yisroel chocolate. Until this production, no Swiss chocolate
company
had ever agreed to allow the Kashering of its equipment with water. For
this
production, all equipment was Kashered with a flame or with hot water,
and
EQUIPMENT THAT PROVED TO BE DIFFICULT TO KASHER WAS REPLACED WITH
EQUIPMENT
DEDICATED TO KOSHER PRODUCTION. "
______________________
[KASH-R-US AGENCY TIGHTENS IT'S GRIP]
http://www.cjnews.com/pastissues/00/oct19-00/front4.asp
Vaad sets tougher kashruth rules
By JANICE ARNOLD
Special to The CJN
MONTREAL - The Vaad Ha'ir, the main kashrut supervisory agency in
Montreal,
has for the first time published written rules that must be followed in
order to have the Vaad's MK stamp of approval.
The rules apply to all caterers, rental companies, restaurants, hotels,
synagogues, community organizations and even people ENTERTAINING IN
THEIR
OWN HOMES. Some of the rules are new and point to significantly more
stringent control and inspection.
Vaad executive director Rabbi Saul Emanuel said the impetus behind
issuing
The Vaad's Manual 2000-2001 was to establish standards that are applied
equally at every phase of food handling, thereby protecting the
consumer.
"I believe we are one of the first kashrut organizations in the world
to put
our policies in writing," said Rabbi Emanuel, who, before coming to
Montreal
two years ago, headed the Union of Orthodox Synagogues' kashrut
division in
Johannesburg, South Africa for 10 years.
Concurrently, the Vaad is SHAKING UP THE SYSTEM OF PAYMENT of
mashgichim.
[Kash-R-Us Rabbis]
Within the next few months, ALL will be paid directly by the VAAD,
rather
than by the businesses where they supervise kashrut. Until now, all
mashgichim were authorized by the Vaad, but not necessarily employed by
it.
At this point, the Vaad pays 70 to 80 mashgichim, and expects to employ
about 100 by the end of the year, said Rabbi Emanuel. This is
imperative, he
said, if their first responsibility is to uphold Vaad policy.
The manual makes clear the caterer must DEFER to the mashgiach on any
kashrut question. ALL RENTAL COMPANIES must now also have a FULL-TIME
mashgiach.
[Nothing like flexing your muscles to increase your bottom line, eh?]
A major change outlined in the manual is the requirement that all
caterers
and all synagogues, certified by the Vaad, submit a form by the 7th of
each
month detailing events where food will be served for the next 30 days.
This is intended to ensure that the Vaad has enough time to assign a
mashgiach.
"Late requests will only be considered in the case of an emergency," it
is
stated.
The 22 MK-certified caterers can only accept functions at the APPROVED
[paying] synagogues and HOTELS/RECEPTION HALLS listed in the manual. A
few
establishments that do not have *full-time kosher kitchens* have been
included, but Rabbi Emanuel said no new places like that will be added.
Similarly, listed shuls may only use *Vaad-approved* [paying] caterers.
Catering at all other venues, including private homes, will require a
case-by-case evaluation by the Vaad and will not necessarily be
approved.
The fact that kosher events have been held in the past does not give
non-kosher venues any extra advantage in getting approved.
"There are no acquired rights," he said.
**New in the case of venues not on the list, which includes kosher
private
homes, is the prohibition of kashering of appliances and other
equipment for
that event. Caterers will have to bring all equipment they need for
food
preparation. Counters and sinks, however, may be kashered, Rabbi
Emanuel
said.**
"A home may, in fact, be kosher, but how can we assure the consumer of
this?"
A mashgiach must be on site the entire time at functions in private
homes
whenever an MK-certified caterer's staff is working. This is not
required
when presealed take-out food is served and no catering staff sets up at
the
home.
Synagogues not on the list, such as Temple Emanu-El-Beth Sholom and the
Reconstructionist Synagogue, will not be able to hire an MK-certified
caterer under any circumstances, Rabbi Emanuel said.
Preparations for functions that take place on Saturday night can only
begin
one hour after Shabbat. No deliveries, preparation or setup may take
place
on Shabbat, even if staff are non-Jewish.
All food and rentals for a Shabbat affair must be totally cooked and
delivered no later than noon the preceding Friday between Sukkot and
Passover, and 2 p.m. the rest of the year. No food may be cooked in the
shul
for another or outside function. (This may effect, for example, Meals
on
Wheels programs.)
Another feature is the requirement that at every function, in addition
to
the traditional small card on the tables, a poster be displayed stating
it
is Vaad-supervised, giving the date, place and mashgiach's name.
At the *approved hotels and synagogues*, kosher equipment and supplies
have
to be LOCKED and accessible ONLY to the mashgiach.
[Fears of "Kosher Terrorism"?]
The shipping of supplies to the site is also coming under greater
control.
All items must be sealed, stamped, dated and signed by the mashgiach,
as do
any returned items.
Some previously familiar fruits and vegetables are going to disappear
from
Vaad-supervised functions due to the difficulty in checking them for
infestation. These include artichoke hearts, whole asparagus,
blackberries,
broccoli florets, fresh dill, all lettuce except iceberg and Boston,
fresh
parsley, raspberries, and fresh spinach.
In addition, canned vegetables must now have a recognized hechsher,
whereas
in the past this was not the case.
Kosher restaurants are being instructed that IF A BABY NEEDS A MILK
BOTTLE,
THE FEEDING MUST TAKE PLACE IN A DESIGNATED AREA. [Traif Babies?]
Employees
are NOT permitted to bring any PRIVATE food into the restaurant.
Rabbi Emanuel acknowledges that the more rigorous enforcement will put
greater demand on the time of the mashgichim and there may be busy
times of
the year when it will be difficult to serve everyone.
There is a general shortage of mashgichim and the Vaad is doing its
best to
recruit more, or train new ones, he said.
[With all the extra money they'll be raking in, they should be able to
afford it]
Rabbi Emanuel anticipates that the Vaad's overall staff will *double*
in the
near future. The Vaad will shortly move from rented offices to its *own
building* at the corner of Décarie Boulevard and Vézina Street.
[Their own building now. How nice!]
The manual is part of the Vaad's attempt to be more open and
accountable to
the consumer, he indicated.
"We're not hear to say no, no, no; we believe we must ensure the
consumer
the highest standard... The consumer has the right to know what is
going
on."
[The above demonstrates that the Kash-R-Us agencies are more than
willing to
muscle Jews for Kash as well]
________________________
http://www.ok.org/homemaker/shvouot98/kashrus.html
What are some of the kashrus issues encountered in cheese production? A
concern can arise with traditional Muenster, Romano, Parmesan, and
Mozzarella cheeses, since they are put in brine. If the brine tanks
were
previously used for not kosher cheese, they must be kashered. However,
this
kashering is very difficult, and the CHEESE INDUSTRY HAS ACQUIRED *NEW*
TANKS THAT ARE USED EXCLUSIVELY FOR KOSHER CHEESE.
Another issue concerns American cheese, which is made by cooking
Cheddar and
introducing additional ingredients. The cooker has to be kashered, and
therefore must SIT IDLE FOR 24 HOURS, so that it becomes aino ben yomo.
Therefore, kosher American cheese is produced on Mondays, since the
only
time when companies are not using the cooker is over the weekend.
Stirring out the curds
and whey to seperate them.
Also, colors added to cheese need supervision for Pesach. These may
have
been produced on equipment also used for products that contain soy oil,
which is not acceptable for Pesach.
Furthermore, the KNIVES that cut the cheese blocks to the desired size
need
to be kashered before a kosher run. This is achieved by running a stone
on
them; the stone simultaneously kashers and sharpens the knives. It is
also
necessary to kasher the pasteurizers, since these were used for
non-chalav
Yisrael milk. This kashering must be done at 212°. Although there are
some
parties who have denied the feasibility of 212° kashering of
pasteurizers,
leading supervision agencies around the world have mastered this proper
kashering method. The OK Laboratories remains prepared to demonstrate
our
method of 212° kashering to anyone who seeks the knowledge. (See "How
Halachah Meets Technology," The Jewish Homemaker, February 1996, for a
fuller treatment of this subject.)
Finally, the agitation involved in the process of making cheese or whey
may
lead to the presence of foam. A defoamer is added to settle the foam.
Care
must be taken to see that the DEFOAMER IS KOSHER. If a Pesach run is
being
done, the mashgiach must make sure that the defoamer is not chametz.
Ascertaining that the INGREDIENTS are kosher and that the EQUIPMENT is
properly kosherized are only PART of the difficulty in making kosher
cheese.
There is an entirely separate halachic issue, the matter of gevinas
akum
(**cheese produced by a non-Jew**). Jewish law mandates that even if
all the
ingredients in cheese are kosher, the cheese production must be
OVERSEEN (or
actively participated in) by a Jew.
The Shulchan Aruch states: "The Sages prohibited cheeses of non-Jews
because they are ma'amid (coagulate) them in the skin of the stomach of
their slaughtered animals, which are not kosher. And even if they are
ma'amid it in grasses, it is prohibited." The Rema comments: "That is
the
custom, and one cannot abrogate it, except in a place where they have
traditionally permitted it. However, if a Jew oversees the
cheese-making and
the milking, it is permitted, and that is the custom in all our
countries."
[More Job Security for Jews]
This stringency is greater than the one of chalav Yisrael. While there
are
leading rabbis who have ruled that one may be lenient regarding chalav
Yisrael if there is certainty that the milk comes from a kosher animal,
the
same is not true with cheese. Even if we know absolutely that the
cheese is
made of only kosher ingredients, a Jew *must supervise the production*,
else
the cheese is PROHIBITED.
The OK team of rabbis has decades of collective experience in all
facets of
kosher cheese supervision. Rabbis Avrohom Juravel, Leizer Teitelbaum,
and
Dovid Steigman, under the guidance of Kashrus Administrator Rabbi Don
Yoel
Levy, have forged a reputation for expertise in dairy supervision.
**As we celebrate Shavuos, we can look proudly back on our traditions,
dating to mattan Torah, the giving of the Torah at Mount Sinai. The
laws of
kashrus have been an anchor of Jewish life for thousands of years; more
today than ever, in the face of intermarriage, assimilation, and other
weighty challenges to the Jewish community, we reaffirm our commitment
to
observe these laws.**
[IOW, the Kosher Tradition is important because it helps to keep Jews
viewing themselves as separate, distinct and superior to the Goyim
cattle]
_______________________
http://www.mk.ca/newsletter15/vol2iss4.html
" The Bais Din of the Agudas Yisroel in Yerushalayim also ruled that
such
material would be considered Pareve. The only practical problem with
the
product is that its production is tedious and therefore MORE COSTLY
than
conventional gelatin. First, only part of the production in a Kosher
slaughterhouse is indeed Kosher - some animals are Treifa (having
damaged
internal organs) and others are not slaughtered properly (Neveila),
both of
which are not Kosher. As such, hides from Glatt Kosher animals must be
monitored and segregated for gelatin production. Second, the hides must
be
soaked and salted ("Kashered") to remove blood, just as all Kosher meat
is
processed. Third, the hides used in conventional gelatin production are
generally the trimmings and other by-products of the leather industry,
which
can be purchased at heavy discounts; Kosher hides are prime material
and
must be purchased at full price. Fourth, the EQUIPMENT used to produce
Kosher gelatin must be *completely Kashered* from their normal
non-Kosher
production, A TIME-CONSUMING AND EXPENSIVE PROCESS. In addition, the
entire
process must be SUPERVISED. Nevertheless, Kolatin is used to make true
gelatin deserts and real marshmallows, both of which are available with
a
reliable Kosher certification under the Elyon label."
________________________
http://www.kosherconsumer.org/boilers.htm
Boilers In Kosher Production
In order to process/ cook food you need heat. In the commercial &
industrial
food processing, steam & hot water are used extensively. We will first
explain the basics of the "Steam" boiler operating system, & then the
concerns to the kosher consumer afterwards. The source used for steam
and
hot water is a "boiler", heated by different fuels. A "Boiler" is a
CLOSED
VESSEL containing water. The water in a steam boiler is pressurized and
turned into steam when heat is added. The steam is then directed to
different locations for use in processing food or food ingredients. The
water that is lost in the steam cycle must be replaced. It takes one
pound
of water to produce one pound of steam. The boiler does different
functions,
it holds the water, transfers heat to the water to make steam, and
collects
the steam that is produced. The fire heats the water to about 212F and
the
water begins to boil and turns to steam. A pipe is put on top of the
lid of
the container (boiler) so the steam flows up through the pipe and leads
the
steam to where it is needed.
The most efficient way to operate a boiler is to minimize the cost of
producing the steam, or increasing the amount of steam while using the
same
amount of fuel. One way is by increasing the heating surface of the
boiler,
so that more heat is transferred to the water to produce steam. Some
boilers
use a large heating surface, it would be like laying the boiler on its
side
(the scotch marine type). Some boilers will use "fire tubes" (pipes),
where
the water passes through the pipes and the heat is on the outside.
Others
will have the heat passing through the pipes and the water on the
outside of
the pipes. The container, heat & water are still present, the only
difference is that more water is put next to the heated metal.
Water in the boiler is heated and turns to steam. The steam leaves the
boiler by a pipe or pipes called the "Main", where it enters the
"Header".

Post by Dale Eastman
From the header the steam enters branch lines, & is carried into risers

&
then to the steam heating equipment, usually a DOUBLE WALLED VESSEL.
**The
food /ingredient is in the equipment on one side of the wall & the
steam is
on the other side of the wall of the equipment.**
[No cross-contamination occurs!]
At this point the steam in the heating unit cools and turns to water
called
"condensate". The condensate is separated from the heating equipment by
a
"steam-trap" that allows condensate (water), but not steam, to pass
through.
The condensate goes into a "condensate-return-line", to a vacuum tank.
A
vacuum pump creates a vacuum that helps draw the water out of the
condensate
return line & in to the vacuum tank. The vacuum pump returns the water
condensate to the boiler through the feed-water line. Once it has
returned
to the boiler, the water/ condensate again is turned into steam and the
process repeats itself. Usually some additional (pre-heated) city water
will
also be required, as not all of the steam can be recaptured & returned
as
condensate.
Steam is [sometimes] used to heat product by direct injection of live
steam
directly into the product. Our discussion is on low-pressure steam
boilers,
up to 15 psi =(pounds per square inch). There is also the cast iron
sectional boiler. A steam boiler is not filled with water to the top,
so to
leave room for the steam and for expansion. As the steam pressure
increase
there is a corresponding increase in the steam temperature. As an
example
steam at 10 psi is 240F, steam at 15 psi is 250F. There will be a
number of
parts on a boiler to distinguish the steam boiler from the water
boiler. We
will list some of them; on the steam boiler: there will be a sight
glass
(attached to a water column) on the boiler to see the level of the
water in
the boiler. A pressure gauge 0-30 psi, connected to the highest part of
the
steam side of the boiler via a siphon (either a U-tube or a pigtail
siphon).
A safety valve (15 psi maximum). A low water cut-off, if the water in
the
boiler drops too low & there isn't sufficient make-up water from the
condensate & or fresh water the boiler will shut down. A pressure
control
will be installed to control the boiler pressure. A number of blow-down
valves to clear out the dirt & sludge from the boiler parts & from the
water
column. Fresh water that is added to the boiler contains minerals,
impurities etc. which will settle on the tubes in the boiler and cause
deterioration of the boiler so chemicals are usually added to the
boiler
overcome these and other problems. Most of the chemicals do not travel
with
the live steam but remain in the boiler or condensate. There will be
additional fittings near the heating unit. Some of them are, a
strainer, a
trap, a condensate return line, a pump & a condensate holding tank.
Some of the kosher concerns: The steam/condensate that comes in contact
with
the WALL of the vessel heating the food product that is on the OTHER
SIDE OF
THE WALL will [magically] absorb the taste of the product in the
kettle.
[PATENT HORSESHIT] If the product is a non-kosher product it will
render the
steam/condensate non-kosher as it has absorbed the non-kosher taste.
[Jewish
superstition] If the product is meat or dairy the steam/condensate will
absorb the taste and become either meat or dairy. The steam condensate
returns to the boiler and is reused, BUT WE CAN ONLY USE IT FOR THE
SAME
TYPE OF PRODUCT MEAT/DAIRY/NON-KOSHER. To complicate the matter we may
have
MANY DIFFERENT KETTLES receiving their steam from the SAME SOURCE. The
question remains how can we cook at the same time utilizing the same
steam
heat source? Solutions?
[GET THIS]
One possibility is to DRAIN the water from the BOILER, the CONDENSATE
TANK
and ALL of the LINES. We would then LEAVE IT EMPTY for 24 HOURS before
filling up with fresh clean water. We would of course kosherize if need
be.
It would STILL not solve the problem of using the boiler for
INCOMPATIBLE
(=meat & dairy, non-kosher) product at the same time. We can DISCONNECT
the
CONDENSATE RETURN LINE from the non-compatible product, [ Increasing
water
usage and energy costs] so the condensate will not return to the
boiler.
Some kosher certifiers will NOT use steam to heat incompatible product
EVEN
when the condensate does NOT return to the boiler. In certain cases
with
some modifications they may allow the use.
[Double the boilers and plumbing]
The goal is to introduce some way to make the boiler water / condensate
unpalatable to humans (an unpleasant/or bitter taste). When the
condensate
water is unpalatable to humans, the condensate does not become
meaty/dairy
or non-kosher.
[According to the Jewish theory, if the steam absorbs the "taste" of
the
product, why wouldn't the PRODUCT absorb the "taste" of the STEAM? If
the
STEAM is unpalatable, the PRODUCT would become unpalatable. This is
superstitious nonsense - very EXPENSIVE superstitious nonsense!]
We can introduce to the boiler chemicals that will achieve that goal.
Most
chemicals that are added to the boiler water do not travel with the
steam.
As the water turns to steam the chemicals and the impurities remain in
the
boiler water. Some of it eventually turn to sludge which has to be
cleaned
out. We need a chemical or product that will **render the water
unpalatable
to humans and will also travel with the steam.** There are a number of
chemicals available, 2 of the chemicals that are commonly used are
**pine-oil & Bitrex.** (Bitrex is the most bitter substance known). The
exact amount of chemical to put in would depend on a number of factors.
[Each based on superstition and nonsense}
In the event that the manufacturing process uses live injected steam in
some
of their products we can not use the above solution. [My the powers of
deductive reasoning] In the event that we can not introduce to the
condensate water a chemical to make it unpalatable, and we can only
introduce a chemical that remains in the boiler it will have to be
unfit for
even a DOG'S consumption, which is a much higher concentration than for
humans. [Depends on the dog - and the human] Some kosher certifiers
have
introduced certain other chemicals to alleviate the above concerns,
while
other certifiers do not agree to accept those chemicals as satisfying
the
requirements. We can encounter the same problems in non-steam systems
also.
The circulating hot water system and the heat exchanger type system.
Some of
these are used in chocolate manufacturing systems. Many of the
chocolate
manufacturers do dark chocolate and milk chocolate as well. The same
water
used for heating the chocolate product may go from a dark chocolate
conch or
holding tank to one holding a milk chocolate, and vice versa.
Kosher Alert: When a kosher certifier removes its kosher supervision
from an
establishment/product, & publicizes a kosher alert-it is (sadly) all
too
common for another kosher certifier to thereafter certify the
establishment/product. It would be incumbent upon the kosher consumer
to
check with the first certifier as to the reason that the kosher
certification was removed. If a satisfactory response is received that
there
are legitimate kosher concerns then the establishment/product should of
course not be patronized.
There are a number of items that the Code of Jewish Law requires them
to be
purchased with seals on them if purchasing from a non-religious Jew,
even if
the store is owned by a Jewish person. Those items are fish, meat,
dairy,
cheese & wine products. We have seen locally that the kosher consumers
&
establishments are not fully cognizant of these requirements.
____________________________
http://www.chelm.org/jewish/kashrut/l3.kashering.html
Lesson III - Kashering
If a mistake is made it does not necessarily render the utensil
unkosher.
And even if it does render the utensil unkosher, you do not have to
throw it
out. Most kitchen equipment can be rekashered.
Items can be unkashered by using unkosher food in them (like forbidden
meat)
or by accidentally using a milchig utensil for fleishig food (or vice
versa). The food and the utensil becomes immediately unkashered if
either
the food or the utensil is hot. The food and utensil becomes unkashered
after 24 hours if both the food and utensil are cold. Traditionally hot
spices and pungent vinegar (and I guess jalapenos) are consider always
hot
in this respect. There is a rule called batel beshishim that states
that
accidental mixing of up one sixtieth part is considered too small to
unkasher food or utensils (This is accidental, intentional mixing
renders
unkosher).
There are two traditional ways of kasher ing. By boiling or by flaming.
The
first required immersing the vessel in boiling water; the second by
heating.
Utensils used for liquids are kashered by boiling, those use for dry
foods
are kashered by flaming. There is a third traditional way of kashering
called PLANTING. This is done by placing the utensil in the ground
[burying
it] for a prescribed amount of time. This method is non-halachic and
hould
not be used. Since this is a traditional practice of some roups, those
groups do consider this a valid method of kashering.
[How to get rid of warts: Take a dead pure-black cat to a crossroads at
midnight, then, turn in a circle to the left three times and, swinging
the
cat by its tail, chant . . . . .]
The item to be kashered must first be thoroughly cleaned and scoured.
The item (and the vessel it is to be immersed) must not be used for 24
hours.
Boil water in the immersion vessel til it roils.
Totally immerse the vessel in the immersion vessel. The vessel must not
touch the sides on the immersion vessel. Let go of the vessel (so water
can
get to where you are holding it).
If the vessel to be kashered (like a very large pot) does not fit in
another
other vessel, boil water in it til it roils so water spills over it
sides.
It is traditional to put an object heated to over 212 F (traditionally
a
rock) to cause to water to overflow without cooling the water.
Remove the vessel and rinse in cold water.
The pot used for kashering should then be rekashered (step 5)
Items that are to be flamed are kashered similarly, only are heated til
red
hot.
Items of metal, enamel, wood, teflon, and plastic can be kashered.
Items
with loose handles and deep crevices must be carefully cleaned before
kashering.
Glass is considered non-absorbing, and thus does not have to be
kashered.
This means it would be all right to use glass plates for milchig and
fleishig foods, but this is frowned upon. Pyrex (and other cooking
glass) is
a special category. The Orthodox believe that glass might absorb at
high
temperature and do not use it for both. The CJLS has (with the help of
that
disinterested third party Corning Glass) determined that pyrex does not
absorb, and can be used for both. Rabbi Sack's (and also my) policy is
not
to use pyrex for both.
China, porcelain, pottery, and earthenware can not be kashered. There
is an
exception (which I mention with great trepidation). China of great
personal
worth (Grandma's for example) can be set for one year and be considered
kosher. You MUST consult a rabbi before doing this.
Metal sinks can be kashered by scouring and then pouring boiling water
in
them. Some say the sink should be filled with boiling water. In either
case,
care must be taken to make sure the whole sink is affected. Make sure
the
water is still boiling as it hits all parts of the sink.
Formica and metal counters are kashered by first scrubbing, then, after
a 24
hour wait, pouring water on them. Wood counters are first scrapped or
sanded.
Ovens are kashered by scouring clean and then leaving at their highest
temperature for over 30 minutes. Use of a blow torch are only for
fanatics.
Ranges are first scoured, then have their burners turned on till they
glow
or till a piece of paper will singe if touched to the burner.
Selfcleaning
ovens can naturally kasher themselves. There is a question whether
continual-cleaning ovens do.
Small appliance should have the parts that might contact the food
kashered
by boiling. The body or motor of the appliance should be carefully
cleaned.
Special attention should be paid to the crevices.
________________________
http://www.koshertodayonline.com/kosher%20today%20archives/1998/0298/...
tions%20for%20Passover%20A%20Military%20Operation%20In%20Many%20Institutions
.htm
Preparations for Passover A Military Operation In Many Institutions
The process of preparing plants and institutional kitchens for Passover
requires a special expertise which has become even more complex in our
technologically advanced society. For plants which do special Passover
runs,
the process generally means shutting down the production line and
cleaning
the machinery to remove all traces of chametz (leavened bread). Corn
oil,
for example, must be replaced with cottonseed oil, corn syrup with
sugar and
so forth. Grain vinegars are replaced with petroleum distillates. All
vats
and tubing must be thoroughly cleaned to remove all chametz ingredients
before the rabbis will permit the special run which will earn it the KP
label or "Kosher for Passover" designation.
In resorts around the world preparing for their special holiday
programs,
kitchens will be literally taken apart, piece by piece, and every nook
and
cranny will be searched for any remnants of the forbidden chametz
prohibited
by Jewish law on Passover. This year Jews will be celebrating Passover
in
resorts in Hawaii, British Columbia, Italy, Miami, Orlando, the Pocono
Mountains, the Catskills, Deep Creek Lake, Maryland, Spain, Aruba, Ft.
Lauderdale, Las Vegas, San Diego, Virginia, Acapulco, Cancun, Hungary,
Newport, R.I. and, of course, all over Israel.
Food service facilities such as hospitals, nursing homes, and
restaurants
Ovens may require using blowtorches to produce enough heat to vaporize
any
leavened remains, and sinks and adjacent surfaces will also be
kosherized
for Passover. Attention will also be given to dishwashers, warming
cabinets,
counter tops, broilers, steam kettles, deep fryers, silverware,
glasses,
chafing dishes, and serving trays. Wooden, ceramic and plastic items
cannot
be kosherized for Passover. Industrial producers may have to close down
production for several days to properly clean and kosherize the
facilities
for Passover production.
The kosherizing process is performed under the watchful eye of a rabbi
especially trained to oversee this procedure. The facility must be
meticulously cleaned before koshering actually commences. Once
completed,
all shelves, ovens, pantries, and countertops are covered with several
layers of heavy duty aluminum foil.
Rabbis must also pay attention to all ingredients used in the
preparation of
Passover foods. In some places this begins several months before the
production is scheduled. Orders must be placed early and every element
of
food preparation and service must be thoroughly reviewed. The rabbi has
to
make sure that no chametz is brought in once the kashering is
completed. (If
any chametz comes in contact with a kosherized item, the item may need
to be
kosherized a second time). He will also make sure that employees do not
eat
their meals or snacks anywhere near the koshered area.
When involved in the koshering of a facility for Passover, one can not
help
but feel the pressure of paying attention to all of the myriad details.
One
must literally have a thousand eyes to prevent anything from going
wrong. In
many places, the koshering process is such a major undertaking that it
is
every bit like a military operation. When the consumer sits down to
participate in the Passover seder, he does not have any idea of how
intense
the kosherizing process was and how much effort went into preparing
foods
that are certified "Kosher For Passover." But then again, children
might not
appreciate what mother went through to prepare the house for the eight
day
holiday.
________________________________
http://www.ok.org/homemaker/chanukah99/kosher.html
Correction
What happens when we find a problem? Our primary goal is to protect the
buying public. When a mistake is made, whether the error is the fault
of the
O.K. or of the food company, we immediately take all necessary steps to
alert those who may be affected. In the case of a product that product
is
available at the retail level, we notify the public that a mistake has
been
made. Notification generally is accomplished by advertisement in one or
more
popular Jewish newspapers. We also post such alerts on our website, at
"Kosher Alerts." Other kosher-oriented sites, such as kashrut.com, pick
up
these alerts. We also arrange for notices to be posted in synagogues.
Simultaneously we are in contact with the food company to make
arrangements
for withdrawal of the offending item from the market. Often the
integrity of
a company can be measured by its reaction to a situation of this
nature.
Recently a consumer E-mailed us concerning a Kraft product. The
consumer had
been in the hospital and was served Jell-O Strawberry Gelatin that
carried
an O.K. symbol on the label and yet contained animal gelatin.
[Oh my GOD! Call 9-1-1 !!!]
Aware that no major kashrus agency in the U.S. accepts gelatin from a
non-kosher source in its products, the consumer sensed that the product
was
mislabeled.
Kraft products have been O.K.-certified for many years, and the
relationship
between our two companies is excellent. Upon receiving the package from
the
consumer, we immediately went to work with Kraft to recall the product.
I am
pleased to report that we received full-fledged cooperation from Kraft.
At the time this incident unfolded, I was at home recuperating from an
illness. Working via phone and E-mail, we set up a conference call with
top
Kraft personnel. Dana Coleman, who is Kraft's Quality Assurance
Manager, was
of invaluable assistance as we ironed out a solution.
On Wednesday, Sept. 14, Kraft issued an alert to all personnel dealing
with
foodservice items. (Foodservice refers to items sold to hospitals, used
on
airlines, and other such markets rather than retail stores.) The memo
stated: "A Quality Defect Alert has been issued for foodservice 3.5 oz.
Jell-O Strawberry Gelatin. Due to a printing error, the foil lid
contains
the 'Circle K Pareve' kosher symbol . . . Foodservice Distributors
should be
instructed to dispose of the product . . . Your immediate action is
required
to complete the following actions by 1:30 p.m., C.D.T., Friday,
September
17."
By the target date, the product was completely withdrawn from the
market. In
the space of four days, the problem had been solved. This alacrity
demonstrates Kraft's commitment to its kosher program and to the kosher
consumer, and I am happy to acknowledge Kraft's willingness to move
mountains in this regard.
[I'll bet THAT was cheap]
The Jell-O case is a perfect example of where you, the consumer, plays
a
role in maintaining kashrus standards. You are an important line of
defense,
and we ask again that you report any kashrus concerns to us.
We pray that the time will come, speedily and in our days, when
Mashiach
will arrive and we will eat, with perfect confidence in its kashrus,
from
the Leviathan fish.
________________________
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
End repost
Hundreds of million$? Easily.
**
Waldo
Observer at Large

[Joe Bruno]

Post by Waldo

Post by Dale Eastman

Post by USNSM
They pass on the cost to the consumer. This hidden tax cost Americans 100's
of millions each year. Look in your refrigerator or cabinets and see how
many items in there have the "k" or the "u" symbol. They have to pay Jewish
rabbis to get those kosher symbols put on their food. Here is a small list
of companies who pay the tax

Nice assertion. Have some proof of the "100's of millions" paid?

Below is an excerpt from an article I posted on July 22, 2001.
Everything is documented, and all links were active at that time.

They aren't active now, so your proof has vanished.

Post by Waldo
This should give you an idea as to the complexities involved in
Kasherizing on an industrial scale. Read it and you'll quickly begin
to see how hundreds of million$ could be swallowed up by the Kashering
process in a hurry.
The Kosher industry is a cash cow for the agencies that oversee the
operations, and having so many products Kosher Certified amounts to a
Jewish Welfare system for the few Jews that keep kosher.

No. The money goes to the companies that sell the products.

In any event, if you want to avoid paying a little extra for kosher
products, all you have to do is read the labels of the stuff you buy
and buy non-kosher. I always read labels when I buy. It's easy.

Post by Waldo

Post by Dale Eastman
--

<deletia>

[Waldo]

Post by Joe Bruno

Post by Waldo

Post by Dale Eastman

Post by USNSM
They pass on the cost to the consumer. This hidden tax cost Americans 100's
of millions each year. Look in your refrigerator or cabinets and see how
many items in there have the "k" or the "u" symbol. They have to pay Jewish
rabbis to get those kosher symbols put on their food. Here is a small list
of companies who pay the tax

Nice assertion. Have some proof of the "100's of millions" paid?

Below is an excerpt from an article I posted on July 22, 2001.
Everything is documented, and all links were active at that time.

They aren't active now, so your proof has vanished.

No Joe, the proof is on the page I just posted. Your Semitist pals
(Including Mock, Maddison, Philthy, and Snipples) thoroughly
scrutinized every link when it was originally posted, and had there
been any discrepancies, they would have howled in protest, but they
didn't, because there were no discrepancies.

Here's a link to the thread.

http://tinyurl.com/ztfja

Post by Joe Bruno

Post by Waldo
This should give you an idea as to the complexities involved in
Kasherizing on an industrial scale. Read it and you'll quickly begin
to see how hundreds of million$ could be swallowed up by the Kashering
process in a hurry.
The Kosher industry is a cash cow for the agencies that oversee the
operations, and having so many products Kosher Certified amounts to a
Jewish Welfare system for the few Jews that keep kosher.

No. The money goes to the companies that sell the products.

No Joe, the certification fees (big bucks) go to the Kashrus
(Kash-R-Us) agencies, such as the Orthodox Union, Star-K, Triangle-K,
etc., while the monies spent to *implement* the demands places on the
companies to get them to comply with the silly Jewish superstitions
generally go down a rathole.

The costs of the above are passed on to all consumers in the form of
higher prices, period, while the greatest beneficiaries BY FAR are the
handful of Jews that choose to keep Kosher.

What if these Jews simply took up a collection in the ol' synagogues
and actually PAID for the certification and related costs themselves?
It couldn't happen. Given the total cost of certification in the USA
today, they could no more fund their own bizarre eating habits than
they could a manned mission to Jupiter.

Post by Joe Bruno
In any event, if you want to avoid paying a little extra for kosher
products, all you have to do is read the labels of the stuff you buy
and buy non-kosher. I always read labels when I buy. It's easy.

Go to your store and find a bottle of non-Kosher certified ketchup for
me, will you Joe? I want you to name the store, the brand, the
manufacturer and the lot number. You won't. You can't. Because such
a product is as rare as an honest Jew, and the same can be said for
many other products.

Kosher is a Jewish racket, the costs of which are paid for by the
unwitting Gentiles. If Jews want to eat Kosher from a can, let them
foot the bill themselves.


**

Waldo

Observer at Large

[Diablo]

I'm curious as to why my laundry soap needs to be kosher approved.

Post by Waldo

Post by Joe Bruno

Post by Waldo

Post by Dale Eastman

Post by USNSM
They pass on the cost to the consumer. This hidden tax cost Americans 100's
of millions each year. Look in your refrigerator or cabinets and see how
many items in there have the "k" or the "u" symbol. They have to pay Jewish
rabbis to get those kosher symbols put on their food. Here is a small list
of companies who pay the tax

Nice assertion. Have some proof of the "100's of millions" paid?

Below is an excerpt from an article I posted on July 22, 2001.
Everything is documented, and all links were active at that time.

They aren't active now, so your proof has vanished.

No Joe, the proof is on the page I just posted. Your Semitist pals
(Including Mock, Maddison, Philthy, and Snipples) thoroughly
scrutinized every link when it was originally posted, and had there
been any discrepancies, they would have howled in protest, but they
didn't, because there were no discrepancies.
Here's a link to the thread.
http://tinyurl.com/ztfja

Post by Joe Bruno

Post by Waldo
This should give you an idea as to the complexities involved in
Kasherizing on an industrial scale. Read it and you'll quickly begin
to see how hundreds of million$ could be swallowed up by the Kashering
process in a hurry.
The Kosher industry is a cash cow for the agencies that oversee the
operations, and having so many products Kosher Certified amounts to a
Jewish Welfare system for the few Jews that keep kosher.

No. The money goes to the companies that sell the products.

No Joe, the certification fees (big bucks) go to the Kashrus
(Kash-R-Us) agencies, such as the Orthodox Union, Star-K, Triangle-K,
etc., while the monies spent to *implement* the demands places on the
companies to get them to comply with the silly Jewish superstitions
generally go down a rathole.
The costs of the above are passed on to all consumers in the form of
higher prices, period, while the greatest beneficiaries BY FAR are the
handful of Jews that choose to keep Kosher.
What if these Jews simply took up a collection in the ol' synagogues
and actually PAID for the certification and related costs themselves?
It couldn't happen. Given the total cost of certification in the USA
today, they could no more fund their own bizarre eating habits than
they could a manned mission to Jupiter.

Post by Joe Bruno
In any event, if you want to avoid paying a little extra for kosher
products, all you have to do is read the labels of the stuff you buy
and buy non-kosher. I always read labels when I buy. It's easy.

Go to your store and find a bottle of non-Kosher certified ketchup for
me, will you Joe? I want you to name the store, the brand, the
manufacturer and the lot number. You won't. You can't. Because such
a product is as rare as an honest Jew, and the same can be said for
many other products.
Kosher is a Jewish racket, the costs of which are paid for by the
unwitting Gentiles. If Jews want to eat Kosher from a can, let them
foot the bill themselves.
**
Waldo
Observer at Large

[Kenneth McVay OBC]

Post by Diablo
I'm curious as to why my laundry soap needs to be kosher approved.

To insure that its manufacture did not involve proscribed elements, like pork fat, and to
increase the size of the potential market.

http://nizkor.org/hweb/orgs/american/adl/kosher-tax/recipe-for-hate.html
http://nizkor.org/ftp.py?antisemitism/kosher-tax

[Ben C'ramer]

Post by Kenneth McVay OBC

Post by Diablo
I'm curious as to why my laundry soap needs to be kosher approved.

To insure that its manufacture did not involve proscribed elements, like pork fat, and to
increase the size of the potential market.

By less than 3%? You're joking, right?

Post by Kenneth McVay OBC
http://nizkor.org/hweb/orgs/american/adl/kosher-tax/recipe-for-hate.html
http://nizkor.org/ftp.py?antisemitism/kosher-tax
--
"All shit like you have is lies and smears. Shit like you
can't refute what I post so shit like you resort to cheap
personal attacks and you wonder why kike filth is hated so much!
(Scott Bradbury, Bellville's leading revisionist scholar)

[Waldo]

Post by Ben C'ramer

Post by Kenneth McVay OBC

Post by Diablo
I'm curious as to why my laundry soap needs to be kosher approved.

To insure that its manufacture did not involve proscribed elements, like
pork fat, and to
increase the size of the potential market.

By less than 3%? You're joking, right?

Actually it would be far less than that. Jews make up ~ 1.8% of the
population. Of these, only about 903,000 claim to "Keep Kosher" at
home. This includes men, women and children.

This is the "VAST Kosher Market" that all of those manufacturers
are supposedly killing one another to cater to.

When McVay said "to increase the size of the potential market", he
must have meant the market of the Rabbinical Racketeers, who are always
fishing for more sheckels.

**

Waldo

Observer at Large

[Ben C'ramer]

Post by Waldo

Post by Ben C'ramer

Post by Kenneth McVay OBC

Post by Diablo
I'm curious as to why my laundry soap needs to be kosher approved.

To insure that its manufacture did not involve proscribed elements, like
pork fat, and to
increase the size of the potential market.

By less than 3%? You're joking, right?

Actually it would be far less than that. Jews make up ~ 1.8% of the
population. Of these, only about 903,000 claim to "Keep Kosher" at
home. This includes men, women and children.
This is the "VAST Kosher Market" that all of those manufacturers
are supposedly killing one another to cater to.
When McVay said "to increase the size of the potential market", he
must have meant the market of the Rabbinical Racketeers, who are always
fishing for more sheckels.

The entire process is a giant con. I'm unaware of its introduction in
Australia, but will certainly be keeping a close eye on the shelves of the
supermarket from now on.

[Waldo]

Post by Ben C'ramer

Post by Waldo

Post by Ben C'ramer

Post by Kenneth McVay OBC

Post by Diablo
I'm curious as to why my laundry soap needs to be kosher approved.

To insure that its manufacture did not involve proscribed elements, like
pork fat, and to
increase the size of the potential market.

By less than 3%? You're joking, right?

Actually it would be far less than that. Jews make up ~ 1.8% of the
population. Of these, only about 903,000 claim to "Keep Kosher" at
home. This includes men, women and children.
This is the "VAST Kosher Market" that all of those manufacturers
are supposedly killing one another to cater to.
When McVay said "to increase the size of the potential market", he
must have meant the market of the Rabbinical Racketeers, who are always
fishing for more sheckels.

The entire process is a giant con. I'm unaware of its introduction in
Australia, but will certainly be keeping a close eye on the shelves of the
supermarket from now on.

They're thick in Australia already.

See here:

http://www.kashrut.com/agencies/#__AU

Also here:

http://www.kosher.org.au/clients.htm

And for a look a the faces of some of those who've had their fingers
in your Australian pie, see here:

http://www.kosher.org.au/senior_staff.htm

This is just the tip. It's late.

**

Waldo

Observer at Large

[Ben C'ramer]

Post by Waldo

Post by Ben C'ramer

Post by Waldo

Post by Ben C'ramer

Post by Kenneth McVay OBC

Post by Diablo
I'm curious as to why my laundry soap needs to be kosher approved.

To insure that its manufacture did not involve proscribed elements, like
pork fat, and to
increase the size of the potential market.

By less than 3%? You're joking, right?

Actually it would be far less than that. Jews make up ~ 1.8% of the
population. Of these, only about 903,000 claim to "Keep Kosher" at
home. This includes men, women and children.
This is the "VAST Kosher Market" that all of those manufacturers
are supposedly killing one another to cater to.
When McVay said "to increase the size of the potential market", he
must have meant the market of the Rabbinical Racketeers, who are always
fishing for more sheckels.

The entire process is a giant con. I'm unaware of its introduction in
Australia, but will certainly be keeping a close eye on the shelves of the
supermarket from now on.

They're thick in Australia already.
http://www.kashrut.com/agencies/#__AU
http://www.kosher.org.au/clients.htm
And for a look a the faces of some of those who've had their fingers
http://www.kosher.org.au/senior_staff.htm
This is just the tip. It's late.

Bloody hell. I just checked my Wife's pantry, and sure 'nuff, kosher
certificates on a number of products.

That Gutnick in the last link is a real shyster. Crooked as a dog's hind
leg.

Thanks for the heads up, Waldo. Seems I'm going to be involved in sending
off some emails to claim my money back ;-)

[Joe Bruno]

Post by Waldo

Post by Joe Bruno

Post by Waldo

Post by Dale Eastman

Post by USNSM
They pass on the cost to the consumer. This hidden tax cost Americans 100's
of millions each year. Look in your refrigerator or cabinets and see how
many items in there have the "k" or the "u" symbol. They have to pay Jewish
rabbis to get those kosher symbols put on their food. Here is a small list
of companies who pay the tax

Nice assertion. Have some proof of the "100's of millions" paid?

Below is an excerpt from an article I posted on July 22, 2001.
Everything is documented, and all links were active at that time.

They aren't active now, so your proof has vanished.

No Joe, the proof is on the page I just posted. Your Semitist pals
(Including Mock, Maddison, Philthy, and Snipples) thoroughly
scrutinized every link when it was originally posted, and had there
been any discrepancies, they would have howled in protest, but they
didn't, because there were no discrepancies.

I've never met any of them, so your calling them my "pals" is just more
of your imaginary bullshit.


You're a chronic liar, asshole, so your testimony on that or any other
issue has no value.


If you want to avoid paying extra for Kosher products, all ya gotta do
is read the fucking labels and not buy them. Is that too complicated
for you, idiot? Take your head out of your worthless ass and read.

Taxes can only be imposed by government. Neither private retailers nor
Orthodox rabbis qualify as such. Is that too complex for you, too?

[127.0.0.1]

Post by Joe Bruno
If you want to avoid paying extra for Kosher products, all ya gotta do
is read the fucking labels and not buy them. Is that too complicated
for you, idiot? Take your head out of your worthless ass and read.

Have you ever tried to buy non-kosher products? You being a Jew, I guess
not. it's hard to find non-kosher pickles, potato chips, canned foods,
spaghetti sauce, dish-washing liquids etc... Do you people eat steal-wool?
It's Kosher. Do you people drink Dawn or wash dishes with it? Dawn is also
Kosher. I would guess that 95% of the canned food we have is kosher - Why
should gentiles have to pay this mark up price to accommodate your
religion, while Jews are doing everything in their power to destroy our
religion? Yeah, we know who's behind the ACLU and all of the attacks on
Christmas and everything Christian.

Joe, you people are going to have to stand up and denounce these rabid
ZioNazi's and their attack on Western culture. If you don't, people are
going to lump all Jews in the same category. The only decent Jews I see,
are: 'Jews Against Zionism' Most of them seem to be Orthodox Jews, who want
to study & practice their religion and not bother anyone.

[Ben C'ramer]

Post by Joe Bruno

Post by Waldo

Post by Joe Bruno

Post by Waldo

Post by Dale Eastman

Post by USNSM
They pass on the cost to the consumer. This hidden tax cost
Americans 100's
of millions each year. Look in your refrigerator or cabinets and see how
many items in there have the "k" or the "u" symbol. They have to
pay Jewish
rabbis to get those kosher symbols put on their food. Here is a
small list
of companies who pay the tax

Nice assertion. Have some proof of the "100's of millions" paid?

Below is an excerpt from an article I posted on July 22, 2001.
Everything is documented, and all links were active at that time.

They aren't active now, so your proof has vanished.

No Joe, the proof is on the page I just posted. Your Semitist pals
(Including Mock, Maddison, Philthy, and Snipples) thoroughly
scrutinized every link when it was originally posted, and had there
been any discrepancies, they would have howled in protest, but they
didn't, because there were no discrepancies.

I've never met any of them, so your calling them my "pals" is just more
of your imaginary bullshit.

In your case, you're partly right, joey. You have no pals. Everyone hates
your miserable guts.

Post by Joe Bruno
You're a chronic liar, asshole, so your testimony on that or any other
issue has no value.

C'mon joey. The lies live in the yid camp. "God gave it to us" is a cracker.

Post by Joe Bruno
If you want to avoid paying extra for Kosher products, all ya gotta do
is read the fucking labels and not buy them. Is that too complicated
for you, idiot? Take your head out of your worthless ass and read.
Taxes can only be imposed by government.

Why does the Government permit a tax to be put, given it benefits less than
3% of the population? Seems a little weird to me.

[p***@aol.com]

Post by Ben C'ramer

Post by Joe Bruno

Post by Waldo

Post by Joe Bruno

Post by Waldo

Post by Dale Eastman

Post by USNSM
They pass on the cost to the consumer. This hidden tax cost
Americans 100's
of millions each year. Look in your refrigerator or cabinets and
see how
many items in there have the "k" or the "u" symbol. They have to
pay Jewish
rabbis to get those kosher symbols put on their food. Here is a
small list
of companies who pay the tax

Nice assertion. Have some proof of the "100's of millions" paid?

Below is an excerpt from an article I posted on July 22, 2001.
Everything is documented, and all links were active at that time.

They aren't active now, so your proof has vanished.

No Joe, the proof is on the page I just posted. Your Semitist pals
(Including Mock, Maddison, Philthy, and Snipples) thoroughly
scrutinized every link when it was originally posted, and had there
been any discrepancies, they would have howled in protest, but they
didn't, because there were no discrepancies.

I've never met any of them, so your calling them my "pals" is just more
of your imaginary bullshit.

In your case, you're partly right, joey. You have no pals. Everyone hates
your miserable guts.

Post by Joe Bruno
You're a chronic liar, asshole, so your testimony on that or any other
issue has no value.

C'mon joey. The lies live in the yid camp. "God gave it to us" is a cracker.

Post by Joe Bruno
If you want to avoid paying extra for Kosher products, all ya gotta do
is read the fucking labels and not buy them. Is that too complicated
for you, idiot? Take your head out of your worthless ass and read.
Taxes can only be imposed by government.

Why does the Government permit a tax to be put, given it benefits less than
3% of the population? Seems a little weird to me.

Because it isn't a tax, stupid.

The Government doesn't have a say in what a private company charges for
its products, or in what services and costs a private company decides
to incur for what it sees as good business reasons.

It doesn't matter in the least whether you can see it. What do you
know?

--
Philip Mathews

[Ben C'ramer]

Post by p***@aol.com

Post by Ben C'ramer

Post by Joe Bruno

Post by Waldo

Post by Joe Bruno

Post by Waldo

Post by Dale Eastman

Post by USNSM
They pass on the cost to the consumer. This hidden tax cost
Americans 100's
of millions each year. Look in your refrigerator or cabinets and
see how
many items in there have the "k" or the "u" symbol. They have to
pay Jewish
rabbis to get those kosher symbols put on their food. Here is a
small list
of companies who pay the tax

Nice assertion. Have some proof of the "100's of millions" paid?

Below is an excerpt from an article I posted on July 22, 2001.
Everything is documented, and all links were active at that time.

They aren't active now, so your proof has vanished.

No Joe, the proof is on the page I just posted. Your Semitist pals
(Including Mock, Maddison, Philthy, and Snipples) thoroughly
scrutinized every link when it was originally posted, and had there
been any discrepancies, they would have howled in protest, but they
didn't, because there were no discrepancies.

I've never met any of them, so your calling them my "pals" is just more
of your imaginary bullshit.

In your case, you're partly right, joey. You have no pals. Everyone hates
your miserable guts.

Post by Joe Bruno
You're a chronic liar, asshole, so your testimony on that or any other
issue has no value.

C'mon joey. The lies live in the yid camp. "God gave it to us" is a cracker.

Post by Joe Bruno
If you want to avoid paying extra for Kosher products, all ya gotta do
is read the fucking labels and not buy them. Is that too complicated
for you, idiot? Take your head out of your worthless ass and read.
Taxes can only be imposed by government.

Why does the Government permit a tax to be put, given it benefits less than
3% of the population? Seems a little weird to me.

Because it isn't a tax, stupid.

It's an impost then. Happy now?

[p***@aol.com]

Post by Ben C'ramer

Post by p***@aol.com

Post by Ben C'ramer

Post by Joe Bruno

Post by Waldo

Post by Joe Bruno

Post by Waldo

Post by Dale Eastman

Post by USNSM
They pass on the cost to the consumer. This hidden tax cost
Americans 100's
of millions each year. Look in your refrigerator or cabinets
and
see how
many items in there have the "k" or the "u" symbol. They have
to
pay Jewish
rabbis to get those kosher symbols put on their food. Here is a
small list
of companies who pay the tax

Nice assertion. Have some proof of the "100's of millions" paid?

Below is an excerpt from an article I posted on July 22, 2001.
Everything is documented, and all links were active at that time.

They aren't active now, so your proof has vanished.

No Joe, the proof is on the page I just posted. Your Semitist pals
(Including Mock, Maddison, Philthy, and Snipples) thoroughly
scrutinized every link when it was originally posted, and had there
been any discrepancies, they would have howled in protest, but they
didn't, because there were no discrepancies.

I've never met any of them, so your calling them my "pals" is just more
of your imaginary bullshit.

In your case, you're partly right, joey. You have no pals. Everyone hates
your miserable guts.

Post by Joe Bruno
You're a chronic liar, asshole, so your testimony on that or any other
issue has no value.

C'mon joey. The lies live in the yid camp. "God gave it to us" is a cracker.

Post by Joe Bruno
If you want to avoid paying extra for Kosher products, all ya gotta do
is read the fucking labels and not buy them. Is that too complicated
for you, idiot? Take your head out of your worthless ass and read.
Taxes can only be imposed by government.

Why does the Government permit a tax to be put, given it benefits less than
3% of the population? Seems a little weird to me.

Because it isn't a tax, stupid.

It's an impost then. Happy now?

It's a business expense that the business chooses to undertake for its
own reasons, just as hiring a package design firm, any of dozens of
different kinds of consultantsor service firms is.

Post by Ben C'ramer
The Government doesn't have a say in what a private company charges for
its products, or in what services and costs a private company decides
to incur for what it sees as good business reasons.
It doesn't matter in the least whether you can see it. What do you
know?

--
Philip Mathews

[Ben C'ramer]

Post by p***@aol.com

Post by Ben C'ramer

Post by p***@aol.com

Post by Ben C'ramer

Post by Joe Bruno

Post by Waldo

Post by Joe Bruno

Post by Waldo

Post by Dale Eastman

On Sat, 20 Aug 2005 01:33:28 -0400, "USNSM"

Post by USNSM
They pass on the cost to the consumer. This hidden tax cost
Americans 100's
of millions each year. Look in your refrigerator or cabinets
and
see how
many items in there have the "k" or the "u" symbol. They have
to
pay Jewish
rabbis to get those kosher symbols put on their food. Here
is
a
small list
of companies who pay the tax

Nice assertion. Have some proof of the "100's of millions" paid?

Below is an excerpt from an article I posted on July 22, 2001.
Everything is documented, and all links were active at that time.

They aren't active now, so your proof has vanished.

No Joe, the proof is on the page I just posted. Your Semitist pals
(Including Mock, Maddison, Philthy, and Snipples) thoroughly
scrutinized every link when it was originally posted, and had there
been any discrepancies, they would have howled in protest, but they
didn't, because there were no discrepancies.

I've never met any of them, so your calling them my "pals" is just more
of your imaginary bullshit.

In your case, you're partly right, joey. You have no pals. Everyone hates
your miserable guts.

Post by Joe Bruno
You're a chronic liar, asshole, so your testimony on that or any other
issue has no value.

C'mon joey. The lies live in the yid camp. "God gave it to us" is a cracker.

Post by Joe Bruno
If you want to avoid paying extra for Kosher products, all ya gotta do
is read the fucking labels and not buy them. Is that too complicated
for you, idiot? Take your head out of your worthless ass and read.
Taxes can only be imposed by government.

Why does the Government permit a tax to be put, given it benefits less than
3% of the population? Seems a little weird to me.

Because it isn't a tax, stupid.

It's an impost then. Happy now?

It's a business expense that the business chooses to undertake for its
own reasons, just as hiring a package design firm, any of dozens of
different kinds of consultantsor service firms is.

It's a money grab by the stinky yids. Fess up, philthy.

[p***@aol.com]

Post by Ben C'ramer

Post by p***@aol.com

Post by Ben C'ramer

Post by p***@aol.com

Post by Ben C'ramer

Post by Joe Bruno

Post by Waldo

Post by Joe Bruno

Post by Waldo

Post by Dale Eastman

On Sat, 20 Aug 2005 01:33:28 -0400, "USNSM"

Post by USNSM
They pass on the cost to the consumer. This hidden tax cost
Americans 100's
of millions each year. Look in your refrigerator or
cabinets
and
see how
many items in there have the "k" or the "u" symbol. They
have
to
pay Jewish
rabbis to get those kosher symbols put on their food. Here
is
a
small list
of companies who pay the tax

Nice assertion. Have some proof of the "100's of millions"
paid?

Below is an excerpt from an article I posted on July 22, 2001.
Everything is documented, and all links were active at that time.

They aren't active now, so your proof has vanished.

No Joe, the proof is on the page I just posted. Your Semitist pals
(Including Mock, Maddison, Philthy, and Snipples) thoroughly
scrutinized every link when it was originally posted, and had there
been any discrepancies, they would have howled in protest, but they
didn't, because there were no discrepancies.

I've never met any of them, so your calling them my "pals" is just more
of your imaginary bullshit.

In your case, you're partly right, joey. You have no pals. Everyone hates
your miserable guts.

Post by Joe Bruno
You're a chronic liar, asshole, so your testimony on that or any other
issue has no value.

C'mon joey. The lies live in the yid camp. "God gave it to us" is a cracker.

Post by Joe Bruno
If you want to avoid paying extra for Kosher products, all ya gotta do
is read the fucking labels and not buy them. Is that too complicated
for you, idiot? Take your head out of your worthless ass and read.
Taxes can only be imposed by government.

Why does the Government permit a tax to be put, given it benefits less than
3% of the population? Seems a little weird to me.

Because it isn't a tax, stupid.

It's an impost then. Happy now?

It's a business expense that the business chooses to undertake for its
own reasons, just as hiring a package design firm, any of dozens of
different kinds of consultantsor service firms is.

It's a money grab by the stinky yids. Fess up, philthy.

It's a service rendered to companies who want it.

Getting paid for a service is hardly money grabbing, stupid.

--
Philip Mathews

[Ben C'ramer]

Post by p***@aol.com

Post by Ben C'ramer

Post by p***@aol.com

Post by Ben C'ramer

Post by p***@aol.com

Post by Ben C'ramer

Post by Joe Bruno

Post by Waldo

Post by Joe Bruno

Post by Waldo

Post by Dale Eastman

On Sat, 20 Aug 2005 01:33:28 -0400, "USNSM"

Post by USNSM
They pass on the cost to the consumer. This hidden tax
cost
Americans 100's
of millions each year. Look in your refrigerator or
cabinets
and
see how
many items in there have the "k" or the "u" symbol. They
have
to
pay Jewish
rabbis to get those kosher symbols put on their food.
Here
is
a
small list
of companies who pay the tax

Nice assertion. Have some proof of the "100's of millions"
paid?

Below is an excerpt from an article I posted on July 22, 2001.
Everything is documented, and all links were active at that
time.

They aren't active now, so your proof has vanished.

No Joe, the proof is on the page I just posted. Your Semitist pals
(Including Mock, Maddison, Philthy, and Snipples) thoroughly
scrutinized every link when it was originally posted, and had there
been any discrepancies, they would have howled in protest, but they
didn't, because there were no discrepancies.

I've never met any of them, so your calling them my "pals" is
just
more
of your imaginary bullshit.

In your case, you're partly right, joey. You have no pals. Everyone hates
your miserable guts.

Post by Joe Bruno
You're a chronic liar, asshole, so your testimony on that or any other
issue has no value.

C'mon joey. The lies live in the yid camp. "God gave it to us" is a cracker.

Post by Joe Bruno
If you want to avoid paying extra for Kosher products, all ya
gotta
do
is read the fucking labels and not buy them. Is that too complicated
for you, idiot? Take your head out of your worthless ass and read.
Taxes can only be imposed by government.

Why does the Government permit a tax to be put, given it benefits
less
than
3% of the population? Seems a little weird to me.

Because it isn't a tax, stupid.

It's an impost then. Happy now?

It's a business expense that the business chooses to undertake for its
own reasons, just as hiring a package design firm, any of dozens of
different kinds of consultantsor service firms is.

It's a money grab by the stinky yids. Fess up, philthy.

It's a service rendered to companies who want it.
Getting paid for a service is hardly money grabbing, stupid.

It's a money grab by the stinky yids, no matter how you try to gloss it up.

[p***@aol.com]

Post by Ben C'ramer

Post by p***@aol.com

Post by Ben C'ramer

Post by p***@aol.com

Post by Ben C'ramer

Post by p***@aol.com

Post by Ben C'ramer

Post by Joe Bruno

Post by Waldo

Post by Joe Bruno

Post by Waldo

Post by Dale Eastman

On Sat, 20 Aug 2005 01:33:28 -0400, "USNSM"

Post by USNSM
They pass on the cost to the consumer. This hidden tax
cost
Americans 100's
of millions each year. Look in your refrigerator or
cabinets
and
see how
many items in there have the "k" or the "u" symbol. They
have
to
pay Jewish
rabbis to get those kosher symbols put on their food.
Here
is
a
small list
of companies who pay the tax

Nice assertion. Have some proof of the "100's of millions"
paid?

Below is an excerpt from an article I posted on July 22,
2001.
Everything is documented, and all links were active at that
time.

They aren't active now, so your proof has vanished.

No Joe, the proof is on the page I just posted. Your Semitist pals
(Including Mock, Maddison, Philthy, and Snipples) thoroughly
scrutinized every link when it was originally posted, and had there
been any discrepancies, they would have howled in protest, but they
didn't, because there were no discrepancies.

I've never met any of them, so your calling them my "pals" is
just
more
of your imaginary bullshit.

In your case, you're partly right, joey. You have no pals. Everyone hates
your miserable guts.

Post by Joe Bruno
You're a chronic liar, asshole, so your testimony on that or any
other
issue has no value.

C'mon joey. The lies live in the yid camp. "God gave it to us" is a
cracker.

Post by Joe Bruno
If you want to avoid paying extra for Kosher products, all ya
gotta
do
is read the fucking labels and not buy them. Is that too complicated
for you, idiot? Take your head out of your worthless ass and read.
Taxes can only be imposed by government.

Why does the Government permit a tax to be put, given it benefits
less
than
3% of the population? Seems a little weird to me.

Because it isn't a tax, stupid.

It's an impost then. Happy now?

It's a business expense that the business chooses to undertake for its
own reasons, just as hiring a package design firm, any of dozens of
different kinds of consultantsor service firms is.

It's a money grab by the stinky yids. Fess up, philthy.

It's a service rendered to companies who want it.
Getting paid for a service is hardly money grabbing, stupid.

It's a money grab by the stinky yids, no matter how you try to gloss it up.

It's a service for which people get paid, like all people who perform
services.

Claiming it's something else is just the stupidity which rots the
brains of Jew haters and makes it impossible to offer an argument
showing why its different from any other service.

--
Philip Mathews

[Ben C'ramer]

Post by Joe Bruno

Post by Waldo

Post by Dale Eastman

Post by USNSM
They pass on the cost to the consumer. This hidden tax cost Americans 100's
of millions each year. Look in your refrigerator or cabinets and see how
many items in there have the "k" or the "u" symbol. They have to pay Jewish
rabbis to get those kosher symbols put on their food. Here is a small list
of companies who pay the tax

Nice assertion. Have some proof of the "100's of millions" paid?

Below is an excerpt from an article I posted on July 22, 2001.
Everything is documented, and all links were active at that time.

They aren't active now, so your proof has vanished.

So have the "gas chambers" joey, ergo your proof has vanished.

Christ, you're a fucking idiot.

[Ben C'ramer]

Well done, Waldo. What a hoot. Ammunition aplenty in this little gem.

Post by Dale Eastman

Post by USNSM
They pass on the cost to the consumer. This hidden tax cost Americans 100's
of millions each year. Look in your refrigerator or cabinets and see how
many items in there have the "k" or the "u" symbol. They have to pay Jewish
rabbis to get those kosher symbols put on their food. Here is a small list
of companies who pay the tax

Nice assertion. Have some proof of the "100's of millions" paid?

Below is an excerpt from an article I posted on July 22, 2001.
Everything is documented, and all links were active at that time.

This should give you an idea as to the complexities involved in
Kasherizing on an industrial scale. Read it and you'll quickly begin
to see how hundreds of million$ could be swallowed up by the Kashering
process in a hurry.

The Kosher industry is a cash cow for the agencies that oversee the
operations, and having so many products Kosher Certified amounts to a
Jewish Welfare system for the few Jews that keep kosher.

Post by Dale Eastman
--
Anybody answering this post consents to having their replies posted on
my website.
(Not that I need your consent since you post to public domain.)

Oh, please feel free to post the following on your website!

Begin repost:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

(emphasis mine, my comments in [brackets] )
______________________

http://www.aristechchem.com/overview/kosher.htm

" . . .While we do not ingest acetone directly, it is used to
manufacture
the CONTAINERS in which kosher food is PACKAGED, and, therefore, must
meet
the Kosher Code requiring that acetone be certified. . .

" . . . In compliance with Kosher Code requirements and as part of the
Good
Manufacturing Practices (GMP), tankers should be used that are SOLELY
dedicated to hauling acetone or other petrochemical products that do
NOT
come in contact with animal-derived materials. If the tanker was used
for
these types of materials, the tanker must be properly cleaned and "HOT
SANITIZED." The tanker and ALL its OFF-LOADING LINES and PUMPS must be
thoroughly cleaned and a wash out slip must be provided stating that
the
tanker has been cleaned and sanitized before loading can proceed. The
wash
out slip, along with information on the prior load, will accompany the
shipment to any kosher acetone customer. This assures the customer that
all
precautions have been taken to avoid possible contamination of the
product."

[NOTE: the above procedures need have NOTHING to do with "sanitation"
in the
general sense. The procedures outlined are meant solely to satisfy
Jewish
RELIGIOUS laws. and this is for ACETONE, an inedible solvent used in
PLASTICS production]

_____________________

[The Rabbi pictured in the next link looks strangely like DEVIL ANSE
!!! ]

http://www.wvculture.org/history/hatfield/htfld001.html

_____________________

http://www.ok.org/homemaker/pesach60/kosher.html

" The OK has created a comprehensive set of instructions for our dairy
mashgichim to follow so that all pertinent issues are addressed. Among
these
guidelines, the mashgiach must visit the farm prior to milking so that
we
can explain our requirements. The mashgiach [Kash-R-Us Rabbi] MUST BE
PRESENT at the BEGINNING of the milking to insure that no residual
non-kosher milk is left in the milking receptacle. If milking begins
PRIOR
to the mashgiach's arrival, the milk is REJECTED. If the mashgiach is
certain that proper procedures will be followed, he does not have to
remain
for the entire milking, but will return periodically (yotzei
v'nichnas).

" All milk stored in tanks must be SEALED by the mashgiach when he
leaves
the farm. The mashgiach MUST be present AFTER milking to supervise the
loading and sealing of the tanks. The mashgiach MUST VISIT EACH farm
on his
route at the *beginning, middle, and end of the milking*; ideally no
more
than TWENTY MINUTES will elapse between visits.

" Recently we discovered that the milking for a popular chalav Yisrael
product was being done with insufficient Jewish oversight. The
mashgiach
visited only once every EIGHT hours; additionally, he was unable to go
into
one of the farms at night. We have been forced to DISCONTINUE USE of
this
product in OK-certified establishments.

" Finally, the mashgiach receiving the tank truck at the dairy must
REJECT
the shipment if the truck arrives without a seal. Transport trucks must
always either be sealed or be physically ACCOMPANIED by the mashgiach."

[Clearly the Rabbis fear that the driver may make an unscheduled stop,
adding non-Kosher milk to his load. those sneaky Goyim drivers!]

" Our farm mashgichim complete a detailed Supervision Report for each
chalav
Yisrael production. This report is forwarded to our central office, so
that
we maintain a permanent record of all OK-supervised chalav Yisrael
productions. Consumers can enjoy OK chalav Yisrael products with the
assurance that these have been made under the strictest guidelines."

__________________________________

http://www.koshertodayonline.com/kosher%20today%20archives/2001/0201/...
OGY%20RAISES%20MANY%20QUESTIONS.htm

" Another concern that we have in the kosher industry is EQUIPMENT
CONTAMINATION. A company may produce a kosher product and the formula
presented to the certifying agency listing all of the ingredients.
While the
components may be good, the question is about the equipment? Is the
equipment used by the company utilized interchangeably? In other words,
do
they produce KOSHER and NON-KOSHER in the same tank? If so, how is it
KOSHERIZED from one product to the other? Is it being MONITORED? Are
any of
the products marinated for OVER 24 HOURS in any given piece of
equipment?
These are questions that companies have to be aware of, that will be
asked
by the supervising agency. . . .

" . . . .There is also a problem with shipping bulk liquids. The tank
cars.
The trucks. What did they carry before they were loaded with the kosher
product? . . . "

[There are several companies that specialize in performing the highly
specialized cleaning that the Kash-R-Us agencies demand tanker trucks
undergo before they are allowed to carry Kosher products. (see
"Acetone"
above) A tanker that had just delivered a load of premium grade olive
oil
would be forced to undergo a Kash-R-Us cleaning before it could haul
"Kosher" olive oil. Does this represent a significant expense, Philip?]

_______________________

http://www.yikgh.org/torch471.htm

"APPRECIATING THE MASHGIACH

" Too often we think of a mashgiach [Kash-R-Us Rabbi] in a food
processing
plant as someone of mediocre talent, an individual who turned to
hashgacha
because he could not do anything else.

[I think of him as thug in the employ of racketeers]

" No doubt, as in most professions, there are those who excel while
others
remain mediocre mashgichim. To appreciate the task facing a mashgiach,
let
us consider what supervising a TYPICAL margarine facility involves.
Margarine is comprised of oil, water, emulsifiers, and some
coloring.
This blend is hydrogenated (set up for solidifying) using various
catalysts
and then whipped into solids or soft spreads through a tubular spinning
refrigerator known as a votator. From the votator, the product
continues to
the packing line where it is molded and packaged.
Simple. right?
Well, consider for a moment the following issues facing kosher
production. Keep in mind that many plants produce lard-based and/or
gelatin-based margarine (non-kosher) in the low-fat varieties. All
margarine
plants produce a dairy variety in addition to a pareve one.
The process flow is:
1) The aqueous phase, where a brine of water and/or milk and
emulsifiers are blended.
2) Churn tanks, where oil and coloring (beta carotene) are
added to
the blend.
3) Run tanks, where the entire mixture is processed in final
stage
before the votator.
The piping lines between all these tanks look like a massive
network of
crisscross and are often interchangeable. The mashgiach must master the
layout of the plant in order to determine that kosher/pareve is
connected to
kosher/pareve.
If KASHERING [Jewish Kosher Kleaning] is done in the plant, the
mashgiach must be able to trace the lines to ensure that the PROPER
EQUIPMENT IS BEING KASHERED. He must also monitor the temperature at
various
points to check that the water is at its BOILING point throughout the
entire
kashering process.
Sometimes, the kosher/dairy/non-kosher LINES will meet at a
manifold
where simply switching an elbow pipe causes the direction of the
different
lines to instantly change. The mashgiach along with the kashrut
organization
must devise a FAIL-SAFE system to prevent such mishaps."

[equipment additions / modifications]

" All cooking in factories is done in STEAM-FACILITATED KETTLES, which
means that hot water circulates through the thermal walls of these
kettles
and carries on to the next kettle."

[NOTE: The steam in these kettles NEVER comes into direct contact with
ANY
of the contents of the kettles. But a wall of steel separating the
steam
from the product isn't good enough for the superstitious Jews, who
believe
that STEAM that HEATS non-Kosher goods has somehow become MAGICALLY
CONTAMINATED]

"Water circulating AROUND a kettle takes on the STATUS of that kettle.
If
NON-KOSHER WATER were to begin circulating around a KOSHER KETTLE, all
the
PRODUCT in that kettle would become treif. [contaminated]
Therefore, a system must be devised to prevent the commingling of
water
circulating around the kettles. This task requires an in-depth
knowledge of
the plant's boiler and plumbing systems.

[Actually, this would require a plant to have TWO SEPARATE boilers and
TWO
SEPARATE plumbing systems, otherwise, "contamination' would occur at
the
BOILER. This would apply to ALL types of food manufacturing facilities.
How
much do you suppose doubling up on boilers and plumbing systems in a
large
plant would cost Philip? Now expand that figure to cover EVERY MAJOR
PLANT
IN THE US that produces both Kosher and non-Kosher items, or even
plants
where EVERYTHING is Kosher, but some items contain meat or milk
products,
while others do not]

" All margarine processors have remelt, i.e., product that does not
meet
specifications or which spilled out on the side during packing. This
product
gets returned to the beginning of production to be reprocessed. The
remelt
is either manually transported or "hard-piped" back to the starting
area.
When the product is hard-piped, the pipes are usually TRACED
[jacketed]
WITH HOT WATER to keep the product soft. Here too, the TRACER WATER
must
remain SEPARATE. And, great care must be exercised to see that DAIRY,
PAREVE, or NON-KOSHER remelt is transported to the beginning of its
respective line.
All of this does not take into account the complexities of
KASHERING the
KETTLES, LINES, HEAT EXCHANGERS, VOTATORS, or PACKING LINES. Nor does
it
take into account monitoring ingredients and overseeing bulk deliveries
of
oils, not to mention the KASHRUT STATUS of the TRUCKS or RAIL CARS used
to
deliver these oils.
So, the next time you see a mashgiach for a reputable organization,
give
him a well-deserved "Y'Yasher Kochacha."

[Better yet, give him a one-fingered salute. He and his buddies are
adding
BILLIONS of dollars to the cost of your foodstuffs EVERY YEAR. (Yes,
Philip,
I've upped my estimates to BILLIONS of dollars. See, the more I dig,
the
worse it gets!) Keep in mind that the Kash-R-Us Rabbi is doing NONE of
the
Kashering himself. He's just ordering company paid employees around,
enjoying his little Jewish power trip]

_______________________

http://www.koshertodayonline.com/kosher%20today%20archives/1998/0698/...
20Surimi-Faux%20Shellfish.htm

Daniel Berlin, President of the 2-1/2 year old Dyna Sea Group, is one
of the
nation's major producers of kosher-certified surimi. How is this
different
from the non-kosher? In every imaginable way. According to Berlin,
"Every
inch of the way plant and equipment are kashered. Even the FISHING
BOATS are
inspected. This is an ENORMOUS undertaking and the reason why KOSHER
surimi
is MORE EXPENSIVE than the non-kosher kind."

A mashgiach [Kash-R-Us Rabbi] must be ON THE BOAT AT ALL TIMES. Every
fish
that is frozen on the boat is inspected before the scales are removed,
and
before it's filleted, to make sure it's a kosher fish."

The Dyna Sea Group then sends the blocks of fish paste to an APPROVED
PLANT
in New Jersey where the transformation process continues. Naturally,
processing plants ALSO have rabbinical supervision. The flavorings used
in
kosher surimi are a blend of natural spices and juices from other
kosher
fish. The mixture is spread on an 80 foot steel belt where it's cooked
and
rolled into very thin ribbons, "to simulate the muscle texture of
crabmeat,"
says Berlin. After shaping, natural kosher colorings are sprayed on so
it
looks like crab meat. "It isn't as though the kosher consumer wants to
eat
something traif," insists Berlin. "Surimi in itself is a delicious
item."

[What's next? Kosher artificial pork chops? ]

_____________________

http://www.ok.org/homemaker/shavous60/kosher.html

Kashering a Pasteurizer

When the milk arrives at the dairy from the farm, it is put into huge
storage tanks. We mentioned in our previous article that such tanks
sometimes store the milk for more than TWENTY FOUR HOURS. Therefore,
they
are considered kavush, and they must be kosherized. To circumvent this
problem, the OK has pioneered a system to rotate the milk between
tanks, so
that it does not stay in any one tank for twenty-four consecutive
hours.

[Yet another expense to satisfy superstitious Jewish RELIGIOUS
tradition]

The next piece of equipment to be used is the pasteurizer. Here the
milk is
heated to approximately 160° Fahrenheit. According to halachah, a
utensil in
which a liquid was cooked has to be kosherized using boiling water.
Many of
our readers have kashered a pot in their kitchen, by cooking water in
it
until it boils over.

However, koshering a pasteurizer is not simple, for we are presented
with a
unique challenge. A pasteurizer operates as a closed system. We cannot
see
inside when the pasteurizer is working, meaning that we cannot see the
water
boiling. The accepted practice among kashrus agencies is to rely upon a
thermometer to measure the heat of the water.

At sea level, water boils at 212° Fahrenheit. At a higher altitude,
where
the air pressure is lower, water boils at a lower temperature. Some
dairies
are reluctant to bring the pasteurizer to a temperature of 212°,
fearing
that this will ruin their equipment. We are pleased that the OK's
capable
staff has demonstrated to these companies that we can safely kasher a
pasteurizer at boiling temperature.

Very recently we produced chalav Yisrael milk in France at a factory
that
initially was reluctant to permit 212° kashering. The benefit of a
GLOBAL
KASHRUS PRESENCE was soon demonstrated. Rabbi Shimon Lasker, who is the
OK's
European representative, contacted OK Rabbinic Coordinator Rabbi
Yitzchak
Ort of Milwaukee, Wisconsin, to obtain details for the proper, safe
kashering procedure. (Rabbi Ort's expertise in dairy kosher production
has
long been acknowledged among kashrus agencies and within the dairy
industry.)

In the past we discussed this issue at length (see "How Halachah Meets
Technology," Feb. 1996). We mentioned that some kashrus agencies tend
to be
lenient in kashering a pasteurizer, asserting that it is impossible to
get
the pasteurizer to such a high temperature without causing damage. We
fail
to understand the basis for this leniency, and we are pleased that at
its
convention in May, another large organization raised its standards to
insist
upon kosherizing at 212° Fahrenheit. The OK remains the leader in
insisting
upon this standard, and we repeat the offer we have made in the past to
demonstrate our technique to any company or kashrus agency that wishes
to
implement it.

Condensation and Drying

All milk, whether liquid or powder, is pasteurized. After
pasteurization,
two steps are necessary to create powder: the milk must be condensed,
and it
must be dried.

The condenser is a vessel that removes water from the milk via a
vacuum, and
it is kashered with boiling water. Interestingly, water will boil in a
vacuum at less that 212° Fahrenheit, because the vacuum environment
reflects
a lower level of air pressure, similar to a high-altitude environment.
I
asked the great halachic authority Rabbi Zalman Shimon Dvorkin, of
blessed
memory, whether halachah requires that the water in a vacuum reach
212°. He
responded that the Code of Jewish Law does not stipulate a specific
temperature; it says only that the water must boil. Therefore, we do
not
require 212° in a condenser.

[There's your answer! Create a strong enough vacuum, and water will
boil at
room temperature! If Jews were to LIVE in such a vacuum, all of their
Kosher
troubles would be over!]

The milk then goes to be dried. There are two methods of drying the
milk.
One is a spray dryer, which is a large, inverted cone. The milk is
sprayed
in from the top and receives a blast of hot water. The water
immediately
evaporates. In many plants these spray dryers are used for a variety of
non-kosher items along with milk. For example, we found a dairy in
Switzerland where NON-KOSHER items were being dried on the same
equipment
used for drying milk. Of course this poses a problem for chalav Yisrael
production, but it poses the same problem even for people who use
non-chalav
Yisrael milk powder.

[Yes, but it is the Gentile consumer who picks up the tab for "solving"
Kosher problems]

Spray dryers may be small, or they may be as tall as a six-story
building;
the latter are particularly difficult to kosherize. [And expensive,
wouldn't
you imagine?] Nonetheless, we thoroughly kasher these with boiling
water. At
some large plants, companies run simultaneous productions of chalav
Yisrael
and non-chalav Yisrael. In a recent production, we arranged to separate
these runs, in order to avoid a mix-up. Before the chalav Yisrael run
had
ended, the company started to run chalav stam. WE REJECTED THE ENTIRE
ONE-TON PRODUCTION.

(Yes, I said BILLION$)

Another way to dry the milk is by using a roller dryer. The milk is
sprayed
onto a heated roller, which then dries the milk. The milk dried on the
roller obtains a caramelized taste, a quality that chocolate producers
prefer.

A roller dryer is heated using either regular water or water that was
removed from milk in the condenser. While we generally assume that
water is
kosher, IF the water has been used to HEAT NON-kosher ingredients, it
may be
rendered NOT KOSHER. We therefore must ascertain that KOSHER WATER is
being
used to HEAT the roller dryer. Condensate - water that was removed from
non-chalav Yisrael milk by a condenser - also should not be used to
heat the
roller dryer.

[Again, doubling-up on boilers and plumbing systems. Easily HUNDREDS OF
THOUSANDS in KOSHER expense of one large plant.]

Another matter of concern is the percent of milk powder produced from
the
chalav Yisrael milk trucked in from the farm. Only six to ten percent
of
milk powder can be obtained from milk. For example, 100 gallons of milk
can
be condensed and dried to yield one-tenth to one-seventeenth that
volume of
milk powder (the former figure for whole milk, the latter for skim
milk).
Therefore, the supervising rabbi has to verify exactly how much milk
was
obtained from the farms. If the amount of milk powder produced exceeds
this
ratio, it would mean that the dairy has slipped in chalav stam, and the
entire production would be disallowed for chalav Yisrael.

[Those sneaky Goys. Gotta watch 'em!]

As we can see, chalav Yisrael production is no simple matter. The OK is
blessed with a number of experts in all phases of the process, and
consumers
can purchase OK-certified chalav Yisrael products with confidence that
they
were made with complete fidelity to the laws of kashrus.

____________________

http://www.mk.ca/newsletter9/vol1iss9.html

" Given the difficulty in Kashering chocolate plants, it is noteworthy
that
at least one company has indeed succeeded in achieving a Kashering with
water to produce a truly Mehadrin chocolate. A famous Swiss chocolate
company has agreed to make specially supervised productions of Passover
Cholov Yisroel chocolate. Until this production, no Swiss chocolate
company
had ever agreed to allow the Kashering of its equipment with water. For
this
production, all equipment was Kashered with a flame or with hot water,
and
EQUIPMENT THAT PROVED TO BE DIFFICULT TO KASHER WAS REPLACED WITH
EQUIPMENT
DEDICATED TO KOSHER PRODUCTION. "

______________________

[KASH-R-US AGENCY TIGHTENS IT'S GRIP]

http://www.cjnews.com/pastissues/00/oct19-00/front4.asp

Vaad sets tougher kashruth rules
By JANICE ARNOLD
Special to The CJN
MONTREAL - The Vaad Ha'ir, the main kashrut supervisory agency in
Montreal,
has for the first time published written rules that must be followed in
order to have the Vaad's MK stamp of approval.

The rules apply to all caterers, rental companies, restaurants, hotels,
synagogues, community organizations and even people ENTERTAINING IN
THEIR
OWN HOMES. Some of the rules are new and point to significantly more
stringent control and inspection.

Vaad executive director Rabbi Saul Emanuel said the impetus behind
issuing
The Vaad's Manual 2000-2001 was to establish standards that are applied
equally at every phase of food handling, thereby protecting the
consumer.

"I believe we are one of the first kashrut organizations in the world
to put
our policies in writing," said Rabbi Emanuel, who, before coming to
Montreal
two years ago, headed the Union of Orthodox Synagogues' kashrut
division in
Johannesburg, South Africa for 10 years.

Concurrently, the Vaad is SHAKING UP THE SYSTEM OF PAYMENT of
mashgichim.
[Kash-R-Us Rabbis]

Within the next few months, ALL will be paid directly by the VAAD,
rather
than by the businesses where they supervise kashrut. Until now, all
mashgichim were authorized by the Vaad, but not necessarily employed by
it.
At this point, the Vaad pays 70 to 80 mashgichim, and expects to employ
about 100 by the end of the year, said Rabbi Emanuel. This is
imperative, he
said, if their first responsibility is to uphold Vaad policy.
The manual makes clear the caterer must DEFER to the mashgiach on any
kashrut question. ALL RENTAL COMPANIES must now also have a FULL-TIME
mashgiach.

[Nothing like flexing your muscles to increase your bottom line, eh?]

A major change outlined in the manual is the requirement that all
caterers
and all synagogues, certified by the Vaad, submit a form by the 7th of
each
month detailing events where food will be served for the next 30 days.

This is intended to ensure that the Vaad has enough time to assign a
mashgiach.

"Late requests will only be considered in the case of an emergency," it
is
stated.

The 22 MK-certified caterers can only accept functions at the APPROVED
[paying] synagogues and HOTELS/RECEPTION HALLS listed in the manual. A
few
establishments that do not have *full-time kosher kitchens* have been
included, but Rabbi Emanuel said no new places like that will be added.

Similarly, listed shuls may only use *Vaad-approved* [paying] caterers.

Catering at all other venues, including private homes, will require a
case-by-case evaluation by the Vaad and will not necessarily be
approved.
The fact that kosher events have been held in the past does not give
non-kosher venues any extra advantage in getting approved.

"There are no acquired rights," he said.

**New in the case of venues not on the list, which includes kosher
private
homes, is the prohibition of kashering of appliances and other
equipment for
that event. Caterers will have to bring all equipment they need for
food
preparation. Counters and sinks, however, may be kashered, Rabbi
Emanuel
said.**

"A home may, in fact, be kosher, but how can we assure the consumer of
this?"

A mashgiach must be on site the entire time at functions in private
homes
whenever an MK-certified caterer's staff is working. This is not
required
when presealed take-out food is served and no catering staff sets up at
the
home.

Synagogues not on the list, such as Temple Emanu-El-Beth Sholom and the
Reconstructionist Synagogue, will not be able to hire an MK-certified
caterer under any circumstances, Rabbi Emanuel said.

Preparations for functions that take place on Saturday night can only
begin
one hour after Shabbat. No deliveries, preparation or setup may take
place
on Shabbat, even if staff are non-Jewish.

All food and rentals for a Shabbat affair must be totally cooked and
delivered no later than noon the preceding Friday between Sukkot and
Passover, and 2 p.m. the rest of the year. No food may be cooked in the
shul
for another or outside function. (This may effect, for example, Meals
on
Wheels programs.)

Another feature is the requirement that at every function, in addition
to
the traditional small card on the tables, a poster be displayed stating
it
is Vaad-supervised, giving the date, place and mashgiach's name.

At the *approved hotels and synagogues*, kosher equipment and supplies
have
to be LOCKED and accessible ONLY to the mashgiach.

[Fears of "Kosher Terrorism"?]

The shipping of supplies to the site is also coming under greater
control.
All items must be sealed, stamped, dated and signed by the mashgiach,
as do
any returned items.

Some previously familiar fruits and vegetables are going to disappear
from
Vaad-supervised functions due to the difficulty in checking them for
infestation. These include artichoke hearts, whole asparagus,
blackberries,
broccoli florets, fresh dill, all lettuce except iceberg and Boston,
fresh
parsley, raspberries, and fresh spinach.
In addition, canned vegetables must now have a recognized hechsher,
whereas
in the past this was not the case.

Kosher restaurants are being instructed that IF A BABY NEEDS A MILK
BOTTLE,
THE FEEDING MUST TAKE PLACE IN A DESIGNATED AREA. [Traif Babies?]
Employees
are NOT permitted to bring any PRIVATE food into the restaurant.

Rabbi Emanuel acknowledges that the more rigorous enforcement will put
greater demand on the time of the mashgichim and there may be busy
times of
the year when it will be difficult to serve everyone.
There is a general shortage of mashgichim and the Vaad is doing its
best to
recruit more, or train new ones, he said.

[With all the extra money they'll be raking in, they should be able to
afford it]

Rabbi Emanuel anticipates that the Vaad's overall staff will *double*
in the
near future. The Vaad will shortly move from rented offices to its *own
building* at the corner of Décarie Boulevard and Vézina Street.

[Their own building now. How nice!]

The manual is part of the Vaad's attempt to be more open and
accountable to
the consumer, he indicated.
"We're not hear to say no, no, no; we believe we must ensure the
consumer
the highest standard... The consumer has the right to know what is
going
on."

[The above demonstrates that the Kash-R-Us agencies are more than
willing to
muscle Jews for Kash as well]

________________________

http://www.ok.org/homemaker/shvouot98/kashrus.html

What are some of the kashrus issues encountered in cheese production? A
concern can arise with traditional Muenster, Romano, Parmesan, and
Mozzarella cheeses, since they are put in brine. If the brine tanks
were
previously used for not kosher cheese, they must be kashered. However,
this
kashering is very difficult, and the CHEESE INDUSTRY HAS ACQUIRED *NEW*
TANKS THAT ARE USED EXCLUSIVELY FOR KOSHER CHEESE.

Another issue concerns American cheese, which is made by cooking
Cheddar and
introducing additional ingredients. The cooker has to be kashered, and
therefore must SIT IDLE FOR 24 HOURS, so that it becomes aino ben yomo.
Therefore, kosher American cheese is produced on Mondays, since the
only
time when companies are not using the cooker is over the weekend.

Stirring out the curds
and whey to seperate them.
Also, colors added to cheese need supervision for Pesach. These may
have
been produced on equipment also used for products that contain soy oil,
which is not acceptable for Pesach.

Furthermore, the KNIVES that cut the cheese blocks to the desired size
need
to be kashered before a kosher run. This is achieved by running a stone
on
them; the stone simultaneously kashers and sharpens the knives. It is
also
necessary to kasher the pasteurizers, since these were used for
non-chalav
Yisrael milk. This kashering must be done at 212°. Although there are
some
parties who have denied the feasibility of 212° kashering of
pasteurizers,
leading supervision agencies around the world have mastered this proper
kashering method. The OK Laboratories remains prepared to demonstrate
our
method of 212° kashering to anyone who seeks the knowledge. (See "How
Halachah Meets Technology," The Jewish Homemaker, February 1996, for a
fuller treatment of this subject.)

Finally, the agitation involved in the process of making cheese or whey
may
lead to the presence of foam. A defoamer is added to settle the foam.
Care
must be taken to see that the DEFOAMER IS KOSHER. If a Pesach run is
being
done, the mashgiach must make sure that the defoamer is not chametz.

Ascertaining that the INGREDIENTS are kosher and that the EQUIPMENT is
properly kosherized are only PART of the difficulty in making kosher
cheese.
There is an entirely separate halachic issue, the matter of gevinas
akum
(**cheese produced by a non-Jew**). Jewish law mandates that even if
all the
ingredients in cheese are kosher, the cheese production must be
OVERSEEN (or
actively participated in) by a Jew.

The Shulchan Aruch states: "The Sages prohibited cheeses of non-Jews
because they are ma'amid (coagulate) them in the skin of the stomach of
their slaughtered animals, which are not kosher. And even if they are
ma'amid it in grasses, it is prohibited." The Rema comments: "That is
the
custom, and one cannot abrogate it, except in a place where they have
traditionally permitted it. However, if a Jew oversees the
cheese-making and
the milking, it is permitted, and that is the custom in all our
countries."

[More Job Security for Jews]

This stringency is greater than the one of chalav Yisrael. While there
are
leading rabbis who have ruled that one may be lenient regarding chalav
Yisrael if there is certainty that the milk comes from a kosher animal,
the
same is not true with cheese. Even if we know absolutely that the
cheese is
made of only kosher ingredients, a Jew *must supervise the production*,
else
the cheese is PROHIBITED.

The OK team of rabbis has decades of collective experience in all
facets of
kosher cheese supervision. Rabbis Avrohom Juravel, Leizer Teitelbaum,
and
Dovid Steigman, under the guidance of Kashrus Administrator Rabbi Don
Yoel
Levy, have forged a reputation for expertise in dairy supervision.

**As we celebrate Shavuos, we can look proudly back on our traditions,
dating to mattan Torah, the giving of the Torah at Mount Sinai. The
laws of
kashrus have been an anchor of Jewish life for thousands of years; more
today than ever, in the face of intermarriage, assimilation, and other
weighty challenges to the Jewish community, we reaffirm our commitment
to
observe these laws.**

[IOW, the Kosher Tradition is important because it helps to keep Jews
viewing themselves as separate, distinct and superior to the Goyim
cattle]

_______________________

http://www.mk.ca/newsletter15/vol2iss4.html

" The Bais Din of the Agudas Yisroel in Yerushalayim also ruled that
such
material would be considered Pareve. The only practical problem with
the
product is that its production is tedious and therefore MORE COSTLY
than
conventional gelatin. First, only part of the production in a Kosher
slaughterhouse is indeed Kosher - some animals are Treifa (having
damaged
internal organs) and others are not slaughtered properly (Neveila),
both of
which are not Kosher. As such, hides from Glatt Kosher animals must be
monitored and segregated for gelatin production. Second, the hides must
be
soaked and salted ("Kashered") to remove blood, just as all Kosher meat
is
processed. Third, the hides used in conventional gelatin production are
generally the trimmings and other by-products of the leather industry,
which
can be purchased at heavy discounts; Kosher hides are prime material
and
must be purchased at full price. Fourth, the EQUIPMENT used to produce
Kosher gelatin must be *completely Kashered* from their normal
non-Kosher
production, A TIME-CONSUMING AND EXPENSIVE PROCESS. In addition, the
entire
process must be SUPERVISED. Nevertheless, Kolatin is used to make true
gelatin deserts and real marshmallows, both of which are available with
a
reliable Kosher certification under the Elyon label."

________________________

http://www.kosherconsumer.org/boilers.htm

Boilers In Kosher Production

In order to process/ cook food you need heat. In the commercial &
industrial
food processing, steam & hot water are used extensively. We will first
explain the basics of the "Steam" boiler operating system, & then the
concerns to the kosher consumer afterwards. The source used for steam
and
hot water is a "boiler", heated by different fuels. A "Boiler" is a
CLOSED
VESSEL containing water. The water in a steam boiler is pressurized and
turned into steam when heat is added. The steam is then directed to
different locations for use in processing food or food ingredients. The
water that is lost in the steam cycle must be replaced. It takes one
pound
of water to produce one pound of steam. The boiler does different
functions,
it holds the water, transfers heat to the water to make steam, and
collects
the steam that is produced. The fire heats the water to about 212F and
the
water begins to boil and turns to steam. A pipe is put on top of the
lid of
the container (boiler) so the steam flows up through the pipe and leads
the
steam to where it is needed.

The most efficient way to operate a boiler is to minimize the cost of
producing the steam, or increasing the amount of steam while using the
same
amount of fuel. One way is by increasing the heating surface of the
boiler,
so that more heat is transferred to the water to produce steam. Some
boilers
use a large heating surface, it would be like laying the boiler on its
side
(the scotch marine type). Some boilers will use "fire tubes" (pipes),
where
the water passes through the pipes and the heat is on the outside.
Others
will have the heat passing through the pipes and the water on the
outside of
the pipes. The container, heat & water are still present, the only
difference is that more water is put next to the heated metal.

Water in the boiler is heated and turns to steam. The steam leaves the
boiler by a pipe or pipes called the "Main", where it enters the
"Header".

Post by Dale Eastman
From the header the steam enters branch lines, & is carried into risers

&
then to the steam heating equipment, usually a DOUBLE WALLED VESSEL.
**The
food /ingredient is in the equipment on one side of the wall & the
steam is
on the other side of the wall of the equipment.**

[No cross-contamination occurs!]

At this point the steam in the heating unit cools and turns to water
called
"condensate". The condensate is separated from the heating equipment by
a
"steam-trap" that allows condensate (water), but not steam, to pass
through.
The condensate goes into a "condensate-return-line", to a vacuum tank.
A
vacuum pump creates a vacuum that helps draw the water out of the
condensate
return line & in to the vacuum tank. The vacuum pump returns the water
condensate to the boiler through the feed-water line. Once it has
returned
to the boiler, the water/ condensate again is turned into steam and the
process repeats itself. Usually some additional (pre-heated) city water
will
also be required, as not all of the steam can be recaptured & returned
as
condensate.

Steam is [sometimes] used to heat product by direct injection of live
steam
directly into the product. Our discussion is on low-pressure steam
boilers,
up to 15 psi =(pounds per square inch). There is also the cast iron
sectional boiler. A steam boiler is not filled with water to the top,
so to
leave room for the steam and for expansion. As the steam pressure
increase
there is a corresponding increase in the steam temperature. As an
example
steam at 10 psi is 240F, steam at 15 psi is 250F. There will be a
number of
parts on a boiler to distinguish the steam boiler from the water
boiler. We
will list some of them; on the steam boiler: there will be a sight
glass
(attached to a water column) on the boiler to see the level of the
water in
the boiler. A pressure gauge 0-30 psi, connected to the highest part of
the
steam side of the boiler via a siphon (either a U-tube or a pigtail
siphon).
A safety valve (15 psi maximum). A low water cut-off, if the water in
the
boiler drops too low & there isn't sufficient make-up water from the
condensate & or fresh water the boiler will shut down. A pressure
control
will be installed to control the boiler pressure. A number of blow-down
valves to clear out the dirt & sludge from the boiler parts & from the
water
column. Fresh water that is added to the boiler contains minerals,
impurities etc. which will settle on the tubes in the boiler and cause
deterioration of the boiler so chemicals are usually added to the
boiler
overcome these and other problems. Most of the chemicals do not travel
with
the live steam but remain in the boiler or condensate. There will be
additional fittings near the heating unit. Some of them are, a
strainer, a
trap, a condensate return line, a pump & a condensate holding tank.

Some of the kosher concerns: The steam/condensate that comes in contact
with
the WALL of the vessel heating the food product that is on the OTHER
SIDE OF
THE WALL will [magically] absorb the taste of the product in the
kettle.
[PATENT HORSESHIT] If the product is a non-kosher product it will
render the
steam/condensate non-kosher as it has absorbed the non-kosher taste.
[Jewish
superstition] If the product is meat or dairy the steam/condensate will
absorb the taste and become either meat or dairy. The steam condensate
returns to the boiler and is reused, BUT WE CAN ONLY USE IT FOR THE
SAME
TYPE OF PRODUCT MEAT/DAIRY/NON-KOSHER. To complicate the matter we may
have
MANY DIFFERENT KETTLES receiving their steam from the SAME SOURCE. The
question remains how can we cook at the same time utilizing the same
steam
heat source? Solutions?

[GET THIS]

One possibility is to DRAIN the water from the BOILER, the CONDENSATE
TANK
and ALL of the LINES. We would then LEAVE IT EMPTY for 24 HOURS before
filling up with fresh clean water. We would of course kosherize if need
be.
It would STILL not solve the problem of using the boiler for
INCOMPATIBLE
(=meat & dairy, non-kosher) product at the same time. We can DISCONNECT
the
CONDENSATE RETURN LINE from the non-compatible product, [ Increasing
water
usage and energy costs] so the condensate will not return to the
boiler.
Some kosher certifiers will NOT use steam to heat incompatible product
EVEN
when the condensate does NOT return to the boiler. In certain cases
with
some modifications they may allow the use.

[Double the boilers and plumbing]

The goal is to introduce some way to make the boiler water / condensate
unpalatable to humans (an unpleasant/or bitter taste). When the
condensate
water is unpalatable to humans, the condensate does not become
meaty/dairy
or non-kosher.

[According to the Jewish theory, if the steam absorbs the "taste" of
the
product, why wouldn't the PRODUCT absorb the "taste" of the STEAM? If
the
STEAM is unpalatable, the PRODUCT would become unpalatable. This is
superstitious nonsense - very EXPENSIVE superstitious nonsense!]

We can introduce to the boiler chemicals that will achieve that goal.
Most
chemicals that are added to the boiler water do not travel with the
steam.
As the water turns to steam the chemicals and the impurities remain in
the
boiler water. Some of it eventually turn to sludge which has to be
cleaned
out. We need a chemical or product that will **render the water
unpalatable
to humans and will also travel with the steam.** There are a number of
chemicals available, 2 of the chemicals that are commonly used are
**pine-oil & Bitrex.** (Bitrex is the most bitter substance known). The
exact amount of chemical to put in would depend on a number of factors.

[Each based on superstition and nonsense}

In the event that the manufacturing process uses live injected steam in
some
of their products we can not use the above solution. [My the powers of
deductive reasoning] In the event that we can not introduce to the
condensate water a chemical to make it unpalatable, and we can only
introduce a chemical that remains in the boiler it will have to be
unfit for
even a DOG'S consumption, which is a much higher concentration than for
humans. [Depends on the dog - and the human] Some kosher certifiers
have
introduced certain other chemicals to alleviate the above concerns,
while
other certifiers do not agree to accept those chemicals as satisfying
the
requirements. We can encounter the same problems in non-steam systems
also.
The circulating hot water system and the heat exchanger type system.
Some of
these are used in chocolate manufacturing systems. Many of the
chocolate
manufacturers do dark chocolate and milk chocolate as well. The same
water
used for heating the chocolate product may go from a dark chocolate
conch or
holding tank to one holding a milk chocolate, and vice versa.

Kosher Alert: When a kosher certifier removes its kosher supervision
from an
establishment/product, & publicizes a kosher alert-it is (sadly) all
too
common for another kosher certifier to thereafter certify the
establishment/product. It would be incumbent upon the kosher consumer
to
check with the first certifier as to the reason that the kosher
certification was removed. If a satisfactory response is received that
there
are legitimate kosher concerns then the establishment/product should of
course not be patronized.

There are a number of items that the Code of Jewish Law requires them
to be
purchased with seals on them if purchasing from a non-religious Jew,
even if
the store is owned by a Jewish person. Those items are fish, meat,
dairy,
cheese & wine products. We have seen locally that the kosher consumers
&
establishments are not fully cognizant of these requirements.

____________________________

http://www.chelm.org/jewish/kashrut/l3.kashering.html

Lesson III - Kashering
If a mistake is made it does not necessarily render the utensil
unkosher.
And even if it does render the utensil unkosher, you do not have to
throw it
out. Most kitchen equipment can be rekashered.
Items can be unkashered by using unkosher food in them (like forbidden
meat)
or by accidentally using a milchig utensil for fleishig food (or vice
versa). The food and the utensil becomes immediately unkashered if
either
the food or the utensil is hot. The food and utensil becomes unkashered
after 24 hours if both the food and utensil are cold. Traditionally hot
spices and pungent vinegar (and I guess jalapenos) are consider always
hot
in this respect. There is a rule called batel beshishim that states
that
accidental mixing of up one sixtieth part is considered too small to
unkasher food or utensils (This is accidental, intentional mixing
renders
unkosher).

There are two traditional ways of kasher ing. By boiling or by flaming.
The
first required immersing the vessel in boiling water; the second by
heating.
Utensils used for liquids are kashered by boiling, those use for dry
foods
are kashered by flaming. There is a third traditional way of kashering
called PLANTING. This is done by placing the utensil in the ground
[burying
it] for a prescribed amount of time. This method is non-halachic and
hould
not be used. Since this is a traditional practice of some roups, those
groups do consider this a valid method of kashering.

[How to get rid of warts: Take a dead pure-black cat to a crossroads at
midnight, then, turn in a circle to the left three times and, swinging
the
cat by its tail, chant . . . . .]

To kasher by boiling the following steps are used:

The item to be kashered must first be thoroughly cleaned and scoured.

The item (and the vessel it is to be immersed) must not be used for 24
hours.

Boil water in the immersion vessel til it roils.

Totally immerse the vessel in the immersion vessel. The vessel must not
touch the sides on the immersion vessel. Let go of the vessel (so water
can
get to where you are holding it).

If the vessel to be kashered (like a very large pot) does not fit in
another
other vessel, boil water in it til it roils so water spills over it
sides.
It is traditional to put an object heated to over 212 F (traditionally
a
rock) to cause to water to overflow without cooling the water.

Remove the vessel and rinse in cold water.

The pot used for kashering should then be rekashered (step 5)
Items that are to be flamed are kashered similarly, only are heated til
red
hot.

Items of metal, enamel, wood, teflon, and plastic can be kashered.
Items
with loose handles and deep crevices must be carefully cleaned before
kashering.

Glass is considered non-absorbing, and thus does not have to be
kashered.
This means it would be all right to use glass plates for milchig and
fleishig foods, but this is frowned upon. Pyrex (and other cooking
glass) is
a special category. The Orthodox believe that glass might absorb at
high
temperature and do not use it for both. The CJLS has (with the help of
that
disinterested third party Corning Glass) determined that pyrex does not
absorb, and can be used for both. Rabbi Sack's (and also my) policy is
not
to use pyrex for both.

China, porcelain, pottery, and earthenware can not be kashered. There
is an
exception (which I mention with great trepidation). China of great
personal
worth (Grandma's for example) can be set for one year and be considered
kosher. You MUST consult a rabbi before doing this.

Metal sinks can be kashered by scouring and then pouring boiling water
in
them. Some say the sink should be filled with boiling water. In either
case,
care must be taken to make sure the whole sink is affected. Make sure
the
water is still boiling as it hits all parts of the sink.

Formica and metal counters are kashered by first scrubbing, then, after
a 24
hour wait, pouring water on them. Wood counters are first scrapped or
sanded.

Ovens are kashered by scouring clean and then leaving at their highest
temperature for over 30 minutes. Use of a blow torch are only for
fanatics.
Ranges are first scoured, then have their burners turned on till they
glow
or till a piece of paper will singe if touched to the burner.
Selfcleaning
ovens can naturally kasher themselves. There is a question whether
continual-cleaning ovens do.

Small appliance should have the parts that might contact the food
kashered
by boiling. The body or motor of the appliance should be carefully
cleaned.
Special attention should be paid to the crevices.

________________________

http://www.koshertodayonline.com/kosher%20today%20archives/1998/0298/...
tions%20for%20Passover%20A%20Military%20Operation%20In%20Many%20Institutions
.htm

Preparations for Passover A Military Operation In Many Institutions

The process of preparing plants and institutional kitchens for Passover
requires a special expertise which has become even more complex in our
technologically advanced society. For plants which do special Passover
runs,
the process generally means shutting down the production line and
cleaning
the machinery to remove all traces of chametz (leavened bread). Corn
oil,
for example, must be replaced with cottonseed oil, corn syrup with
sugar and
so forth. Grain vinegars are replaced with petroleum distillates. All
vats
and tubing must be thoroughly cleaned to remove all chametz ingredients
before the rabbis will permit the special run which will earn it the KP
label or "Kosher for Passover" designation.

In resorts around the world preparing for their special holiday
programs,
kitchens will be literally taken apart, piece by piece, and every nook
and
cranny will be searched for any remnants of the forbidden chametz
prohibited
by Jewish law on Passover. This year Jews will be celebrating Passover
in
resorts in Hawaii, British Columbia, Italy, Miami, Orlando, the Pocono
Mountains, the Catskills, Deep Creek Lake, Maryland, Spain, Aruba, Ft.
Lauderdale, Las Vegas, San Diego, Virginia, Acapulco, Cancun, Hungary,
Newport, R.I. and, of course, all over Israel.

Food service facilities such as hospitals, nursing homes, and
restaurants
will also be undergoing rigorous cleaning. Some of these processes are:
Ovens may require using blowtorches to produce enough heat to vaporize
any
leavened remains, and sinks and adjacent surfaces will also be
kosherized
for Passover. Attention will also be given to dishwashers, warming
cabinets,
counter tops, broilers, steam kettles, deep fryers, silverware,
glasses,
chafing dishes, and serving trays. Wooden, ceramic and plastic items
cannot
be kosherized for Passover. Industrial producers may have to close down
production for several days to properly clean and kosherize the
facilities
for Passover production.

The kosherizing process is performed under the watchful eye of a rabbi
especially trained to oversee this procedure. The facility must be
meticulously cleaned before koshering actually commences. Once
completed,
all shelves, ovens, pantries, and countertops are covered with several
layers of heavy duty aluminum foil.

Rabbis must also pay attention to all ingredients used in the
preparation of
Passover foods. In some places this begins several months before the
production is scheduled. Orders must be placed early and every element
of
food preparation and service must be thoroughly reviewed. The rabbi has
to
make sure that no chametz is brought in once the kashering is
completed. (If
any chametz comes in contact with a kosherized item, the item may need
to be
kosherized a second time). He will also make sure that employees do not
eat
their meals or snacks anywhere near the koshered area.

When involved in the koshering of a facility for Passover, one can not
help
but feel the pressure of paying attention to all of the myriad details.
One
must literally have a thousand eyes to prevent anything from going
wrong. In
many places, the koshering process is such a major undertaking that it
is
every bit like a military operation. When the consumer sits down to
participate in the Passover seder, he does not have any idea of how
intense
the kosherizing process was and how much effort went into preparing
foods
that are certified "Kosher For Passover." But then again, children
might not
appreciate what mother went through to prepare the house for the eight
day
holiday.

________________________________

http://www.ok.org/homemaker/chanukah99/kosher.html

Correction

What happens when we find a problem? Our primary goal is to protect the
buying public. When a mistake is made, whether the error is the fault
of the
O.K. or of the food company, we immediately take all necessary steps to
alert those who may be affected. In the case of a product that product
is
available at the retail level, we notify the public that a mistake has
been
made. Notification generally is accomplished by advertisement in one or
more
popular Jewish newspapers. We also post such alerts on our website, at
"Kosher Alerts." Other kosher-oriented sites, such as kashrut.com, pick
up
these alerts. We also arrange for notices to be posted in synagogues.

Simultaneously we are in contact with the food company to make
arrangements
for withdrawal of the offending item from the market. Often the
integrity of
a company can be measured by its reaction to a situation of this
nature.

Recently a consumer E-mailed us concerning a Kraft product. The
consumer had
been in the hospital and was served Jell-O Strawberry Gelatin that
carried
an O.K. symbol on the label and yet contained animal gelatin.

[Oh my GOD! Call 9-1-1 !!!]

Aware that no major kashrus agency in the U.S. accepts gelatin from a
non-kosher source in its products, the consumer sensed that the product
was
mislabeled.

Kraft products have been O.K.-certified for many years, and the
relationship
between our two companies is excellent. Upon receiving the package from
the
consumer, we immediately went to work with Kraft to recall the product.
I am
pleased to report that we received full-fledged cooperation from Kraft.

At the time this incident unfolded, I was at home recuperating from an
illness. Working via phone and E-mail, we set up a conference call with
top
Kraft personnel. Dana Coleman, who is Kraft's Quality Assurance
Manager, was
of invaluable assistance as we ironed out a solution.

On Wednesday, Sept. 14, Kraft issued an alert to all personnel dealing
with
foodservice items. (Foodservice refers to items sold to hospitals, used
on
airlines, and other such markets rather than retail stores.) The memo
stated: "A Quality Defect Alert has been issued for foodservice 3.5 oz.
Jell-O Strawberry Gelatin. Due to a printing error, the foil lid
contains
the 'Circle K Pareve' kosher symbol . . . Foodservice Distributors
should be
instructed to dispose of the product . . . Your immediate action is
required
to complete the following actions by 1:30 p.m., C.D.T., Friday,
September
17."

By the target date, the product was completely withdrawn from the
market. In
the space of four days, the problem had been solved. This alacrity
demonstrates Kraft's commitment to its kosher program and to the kosher
consumer, and I am happy to acknowledge Kraft's willingness to move
mountains in this regard.

[I'll bet THAT was cheap]

The Jell-O case is a perfect example of where you, the consumer, plays
a
role in maintaining kashrus standards. You are an important line of
defense,
and we ask again that you report any kashrus concerns to us.

We pray that the time will come, speedily and in our days, when
Mashiach
will arrive and we will eat, with perfect confidence in its kashrus,
from
the Leviathan fish.

________________________(emphasis mine, my comments in [brackets] )
______________________

http://www.aristechchem.com/overview/kosher.htm

" . . .While we do not ingest acetone directly, it is used to
manufacture
the CONTAINERS in which kosher food is PACKAGED, and, therefore, must
meet
the Kosher Code requiring that acetone be certified. . .

" . . . In compliance with Kosher Code requirements and as part of the
Good
Manufacturing Practices (GMP), tankers should be used that are SOLELY
dedicated to hauling acetone or other petrochemical products that do
NOT
come in contact with animal-derived materials. If the tanker was used
for
these types of materials, the tanker must be properly cleaned and "HOT
SANITIZED." The tanker and ALL its OFF-LOADING LINES and PUMPS must be
thoroughly cleaned and a wash out slip must be provided stating that
the
tanker has been cleaned and sanitized before loading can proceed. The
wash
out slip, along with information on the prior load, will accompany the
shipment to any kosher acetone customer. This assures the customer that
all
precautions have been taken to avoid possible contamination of the
product."

[NOTE: the above procedures need have NOTHING to do with "sanitation"
in the
general sense. The procedures outlined are meant solely to satisfy
Jewish
RELIGIOUS laws. and this is for ACETONE, an inedible solvent used in
PLASTICS production]

_____________________

[The Rabbi pictured in the next link looks strangely like DEVIL ANSE
!!! ]

http://www.wvculture.org/history/hatfield/htfld001.html

_____________________

http://www.ok.org/homemaker/pesach60/kosher.html

" The OK has created a comprehensive set of instructions for our dairy
mashgichim to follow so that all pertinent issues are addressed. Among
these
guidelines, the mashgiach must visit the farm prior to milking so that
we
can explain our requirements. The mashgiach [Kash-R-Us Rabbi] MUST BE
PRESENT at the BEGINNING of the milking to insure that no residual
non-kosher milk is left in the milking receptacle. If milking begins
PRIOR
to the mashgiach's arrival, the milk is REJECTED. If the mashgiach is
certain that proper procedures will be followed, he does not have to
remain
for the entire milking, but will return periodically (yotzei
v'nichnas).

" All milk stored in tanks must be SEALED by the mashgiach when he
leaves
the farm. The mashgiach MUST be present AFTER milking to supervise the
loading and sealing of the tanks. The mashgiach MUST VISIT EACH farm
on his
route at the *beginning, middle, and end of the milking*; ideally no
more
than TWENTY MINUTES will elapse between visits.

" Recently we discovered that the milking for a popular chalav Yisrael
product was being done with insufficient Jewish oversight. The
mashgiach
visited only once every EIGHT hours; additionally, he was unable to go
into
one of the farms at night. We have been forced to DISCONTINUE USE of
this
product in OK-certified establishments.

" Finally, the mashgiach receiving the tank truck at the dairy must
REJECT
the shipment if the truck arrives without a seal. Transport trucks must
always either be sealed or be physically ACCOMPANIED by the mashgiach."

[Clearly the Rabbis fear that the driver may make an unscheduled stop,
adding non-Kosher milk to his load. those sneaky Goyim drivers!]

" Our farm mashgichim complete a detailed Supervision Report for each
chalav
Yisrael production. This report is forwarded to our central office, so
that
we maintain a permanent record of all OK-supervised chalav Yisrael
productions. Consumers can enjoy OK chalav Yisrael products with the
assurance that these have been made under the strictest guidelines."

__________________________________

http://www.koshertodayonline.com/kosher%20today%20archives/2001/0201/...
OGY%20RAISES%20MANY%20QUESTIONS.htm

" Another concern that we have in the kosher industry is EQUIPMENT
CONTAMINATION. A company may produce a kosher product and the formula
presented to the certifying agency listing all of the ingredients.
While the
components may be good, the question is about the equipment? Is the
equipment used by the company utilized interchangeably? In other words,
do
they produce KOSHER and NON-KOSHER in the same tank? If so, how is it
KOSHERIZED from one product to the other? Is it being MONITORED? Are
any of
the products marinated for OVER 24 HOURS in any given piece of
equipment?
These are questions that companies have to be aware of, that will be
asked
by the supervising agency. . . .

" . . . .There is also a problem with shipping bulk liquids. The tank
cars.
The trucks. What did they carry before they were loaded with the kosher
product? . . . "

[There are several companies that specialize in performing the highly
specialized cleaning that the Kash-R-Us agencies demand tanker trucks
undergo before they are allowed to carry Kosher products. (see
"Acetone"
above) A tanker that had just delivered a load of premium grade olive
oil
would be forced to undergo a Kash-R-Us cleaning before it could haul
"Kosher" olive oil. Does this represent a significant expense, Philip?]

_______________________

http://www.yikgh.org/torch471.htm

"APPRECIATING THE MASHGIACH

" Too often we think of a mashgiach [Kash-R-Us Rabbi] in a food
processing
plant as someone of mediocre talent, an individual who turned to
hashgacha
because he could not do anything else.

[I think of him as thug in the employ of racketeers]

" No doubt, as in most professions, there are those who excel while
others
remain mediocre mashgichim. To appreciate the task facing a mashgiach,
let
us consider what supervising a TYPICAL margarine facility involves.
Margarine is comprised of oil, water, emulsifiers, and some
coloring.
This blend is hydrogenated (set up for solidifying) using various
catalysts
and then whipped into solids or soft spreads through a tubular spinning
refrigerator known as a votator. From the votator, the product
continues to
the packing line where it is molded and packaged.
Simple. right?
Well, consider for a moment the following issues facing kosher
production. Keep in mind that many plants produce lard-based and/or
gelatin-based margarine (non-kosher) in the low-fat varieties. All
margarine
plants produce a dairy variety in addition to a pareve one.
The process flow is:
1) The aqueous phase, where a brine of water and/or milk and
emulsifiers are blended.
2) Churn tanks, where oil and coloring (beta carotene) are
added to
the blend.
3) Run tanks, where the entire mixture is processed in final
stage
before the votator.
The piping lines between all these tanks look like a massive
network of
crisscross and are often interchangeable. The mashgiach must master the
layout of the plant in order to determine that kosher/pareve is
connected to
kosher/pareve.
If KASHERING [Jewish Kosher Kleaning] is done in the plant, the
mashgiach must be able to trace the lines to ensure that the PROPER
EQUIPMENT IS BEING KASHERED. He must also monitor the temperature at
various
points to check that the water is at its BOILING point throughout the
entire
kashering process.
Sometimes, the kosher/dairy/non-kosher LINES will meet at a
manifold
where simply switching an elbow pipe causes the direction of the
different
lines to instantly change. The mashgiach along with the kashrut
organization
must devise a FAIL-SAFE system to prevent such mishaps."

[equipment additions / modifications]

" All cooking in factories is done in STEAM-FACILITATED KETTLES, which
means that hot water circulates through the thermal walls of these
kettles
and carries on to the next kettle."

[NOTE: The steam in these kettles NEVER comes into direct contact with
ANY
of the contents of the kettles. But a wall of steel separating the
steam
from the product isn't good enough for the superstitious Jews, who
believe
that STEAM that HEATS non-Kosher goods has somehow become MAGICALLY
CONTAMINATED]

"Water circulating AROUND a kettle takes on the STATUS of that kettle.
If
NON-KOSHER WATER were to begin circulating around a KOSHER KETTLE, all
the
PRODUCT in that kettle would become treif. [contaminated]
Therefore, a system must be devised to prevent the commingling of
water
circulating around the kettles. This task requires an in-depth
knowledge of
the plant's boiler and plumbing systems.

[Actually, this would require a plant to have TWO SEPARATE boilers and
TWO
SEPARATE plumbing systems, otherwise, "contamination' would occur at
the
BOILER. This would apply to ALL types of food manufacturing facilities.
How
much do you suppose doubling up on boilers and plumbing systems in a
large
plant would cost Philip? Now expand that figure to cover EVERY MAJOR
PLANT
IN THE US that produces both Kosher and non-Kosher items, or even
plants
where EVERYTHING is Kosher, but some items contain meat or milk
products,
while others do not]

" All margarine processors have remelt, i.e., product that does not
meet
specifications or which spilled out on the side during packing. This
product
gets returned to the beginning of production to be reprocessed. The
remelt
is either manually transported or "hard-piped" back to the starting
area.
When the product is hard-piped, the pipes are usually TRACED
[jacketed]
WITH HOT WATER to keep the product soft. Here too, the TRACER WATER
must
remain SEPARATE. And, great care must be exercised to see that DAIRY,
PAREVE, or NON-KOSHER remelt is transported to the beginning of its
respective line.
All of this does not take into account the complexities of
KASHERING the
KETTLES, LINES, HEAT EXCHANGERS, VOTATORS, or PACKING LINES. Nor does
it
take into account monitoring ingredients and overseeing bulk deliveries
of
oils, not to mention the KASHRUT STATUS of the TRUCKS or RAIL CARS used
to
deliver these oils.
So, the next time you see a mashgiach for a reputable organization,
give
him a well-deserved "Y'Yasher Kochacha."

[Better yet, give him a one-fingered salute. He and his buddies are
adding
BILLIONS of dollars to the cost of your foodstuffs EVERY YEAR. (Yes,
Philip,
I've upped my estimates to BILLIONS of dollars. See, the more I dig,
the
worse it gets!) Keep in mind that the Kash-R-Us Rabbi is doing NONE of
the
Kashering himself. He's just ordering company paid employees around,
enjoying his little Jewish power trip]

_______________________

http://www.koshertodayonline.com/kosher%20today%20archives/1998/0698/...
20Surimi-Faux%20Shellfish.htm

Daniel Berlin, President of the 2-1/2 year old Dyna Sea Group, is one
of the
nation's major producers of kosher-certified surimi. How is this
different
from the non-kosher? In every imaginable way. According to Berlin,
"Every
inch of the way plant and equipment are kashered. Even the FISHING
BOATS are
inspected. This is an ENORMOUS undertaking and the reason why KOSHER
surimi
is MORE EXPENSIVE than the non-kosher kind."

A mashgiach [Kash-R-Us Rabbi] must be ON THE BOAT AT ALL TIMES. Every
fish
that is frozen on the boat is inspected before the scales are removed,
and
before it's filleted, to make sure it's a kosher fish."

The Dyna Sea Group then sends the blocks of fish paste to an APPROVED
PLANT
in New Jersey where the transformation process continues. Naturally,
processing plants ALSO have rabbinical supervision. The flavorings used
in
kosher surimi are a blend of natural spices and juices from other
kosher
fish. The mixture is spread on an 80 foot steel belt where it's cooked
and
rolled into very thin ribbons, "to simulate the muscle texture of
crabmeat,"
says Berlin. After shaping, natural kosher colorings are sprayed on so
it
looks like crab meat. "It isn't as though the kosher consumer wants to
eat
something traif," insists Berlin. "Surimi in itself is a delicious
item."

[What's next? Kosher artificial pork chops? ]

_____________________

http://www.ok.org/homemaker/shavous60/kosher.html

Kashering a Pasteurizer

When the milk arrives at the dairy from the farm, it is put into huge
storage tanks. We mentioned in our previous article that such tanks
sometimes store the milk for more than TWENTY FOUR HOURS. Therefore,
they
are considered kavush, and they must be kosherized. To circumvent this
problem, the OK has pioneered a system to rotate the milk between
tanks, so
that it does not stay in any one tank for twenty-four consecutive
hours.

[Yet another expense to satisfy superstitious Jewish RELIGIOUS
tradition]

The next piece of equipment to be used is the pasteurizer. Here the
milk is
heated to approximately 160° Fahrenheit. According to halachah, a
utensil in
which a liquid was cooked has to be kosherized using boiling water.
Many of
our readers have kashered a pot in their kitchen, by cooking water in
it
until it boils over.

However, koshering a pasteurizer is not simple, for we are presented
with a
unique challenge. A pasteurizer operates as a closed system. We cannot
see
inside when the pasteurizer is working, meaning that we cannot see the
water
boiling. The accepted practice among kashrus agencies is to rely upon a
thermometer to measure the heat of the water.

At sea level, water boils at 212° Fahrenheit. At a higher altitude,
where
the air pressure is lower, water boils at a lower temperature. Some
dairies
are reluctant to bring the pasteurizer to a temperature of 212°,
fearing
that this will ruin their equipment. We are pleased that the OK's
capable
staff has demonstrated to these companies that we can safely kasher a
pasteurizer at boiling temperature.

Very recently we produced chalav Yisrael milk in France at a factory
that
initially was reluctant to permit 212° kashering. The benefit of a
GLOBAL
KASHRUS PRESENCE was soon demonstrated. Rabbi Shimon Lasker, who is the
OK's
European representative, contacted OK Rabbinic Coordinator Rabbi
Yitzchak
Ort of Milwaukee, Wisconsin, to obtain details for the proper, safe
kashering procedure. (Rabbi Ort's expertise in dairy kosher production
has
long been acknowledged among kashrus agencies and within the dairy
industry.)

In the past we discussed this issue at length (see "How Halachah Meets
Technology," Feb. 1996). We mentioned that some kashrus agencies tend
to be
lenient in kashering a pasteurizer, asserting that it is impossible to
get
the pasteurizer to such a high temperature without causing damage. We
fail
to understand the basis for this leniency, and we are pleased that at
its
convention in May, another large organization raised its standards to
insist
upon kosherizing at 212° Fahrenheit. The OK remains the leader in
insisting
upon this standard, and we repeat the offer we have made in the past to
demonstrate our technique to any company or kashrus agency that wishes
to
implement it.

Condensation and Drying

All milk, whether liquid or powder, is pasteurized. After
pasteurization,
two steps are necessary to create powder: the milk must be condensed,
and it
must be dried.

The condenser is a vessel that removes water from the milk via a
vacuum, and
it is kashered with boiling water. Interestingly, water will boil in a
vacuum at less that 212° Fahrenheit, because the vacuum environment
reflects
a lower level of air pressure, similar to a high-altitude environment.
I
asked the great halachic authority Rabbi Zalman Shimon Dvorkin, of
blessed
memory, whether halachah requires that the water in a vacuum reach
212°. He
responded that the Code of Jewish Law does not stipulate a specific
temperature; it says only that the water must boil. Therefore, we do
not
require 212° in a condenser.

[There's your answer! Create a strong enough vacuum, and water will
boil at
room temperature! If Jews were to LIVE in such a vacuum, all of their
Kosher
troubles would be over!]

The milk then goes to be dried. There are two methods of drying the
milk.
One is a spray dryer, which is a large, inverted cone. The milk is
sprayed
in from the top and receives a blast of hot water. The water
immediately
evaporates. In many plants these spray dryers are used for a variety of
non-kosher items along with milk. For example, we found a dairy in
Switzerland where NON-KOSHER items were being dried on the same
equipment
used for drying milk. Of course this poses a problem for chalav Yisrael
production, but it poses the same problem even for people who use
non-chalav
Yisrael milk powder.

[Yes, but it is the Gentile consumer who picks up the tab for "solving"
Kosher problems]

Spray dryers may be small, or they may be as tall as a six-story
building;
the latter are particularly difficult to kosherize. [And expensive,
wouldn't
you imagine?] Nonetheless, we thoroughly kasher these with boiling
water. At
some large plants, companies run simultaneous productions of chalav
Yisrael
and non-chalav Yisrael. In a recent production, we arranged to separate
these runs, in order to avoid a mix-up. Before the chalav Yisrael run
had
ended, the company started to run chalav stam. WE REJECTED THE ENTIRE
ONE-TON PRODUCTION.

(Yes, I said BILLION$)

Another way to dry the milk is by using a roller dryer. The milk is
sprayed
onto a heated roller, which then dries the milk. The milk dried on the
roller obtains a caramelized taste, a quality that chocolate producers
prefer.

A roller dryer is heated using either regular water or water that was
removed from milk in the condenser. While we generally assume that
water is
kosher, IF the water has been used to HEAT NON-kosher ingredients, it
may be
rendered NOT KOSHER. We therefore must ascertain that KOSHER WATER is
being
used to HEAT the roller dryer. Condensate - water that was removed from
non-chalav Yisrael milk by a condenser - also should not be used to
heat the
roller dryer.

[Again, doubling-up on boilers and plumbing systems. Easily HUNDREDS OF
THOUSANDS in KOSHER expense of one large plant.]

Another matter of concern is the percent of milk powder produced from
the
chalav Yisrael milk trucked in from the farm. Only six to ten percent
of
milk powder can be obtained from milk. For example, 100 gallons of milk
can
be condensed and dried to yield one-tenth to one-seventeenth that
volume of
milk powder (the former figure for whole milk, the latter for skim
milk).
Therefore, the supervising rabbi has to verify exactly how much milk
was
obtained from the farms. If the amount of milk powder produced exceeds
this
ratio, it would mean that the dairy has slipped in chalav stam, and the
entire production would be disallowed for chalav Yisrael.

[Those sneaky Goys. Gotta watch 'em!]

As we can see, chalav Yisrael production is no simple matter. The OK is
blessed with a number of experts in all phases of the process, and
consumers
can purchase OK-certified chalav Yisrael products with confidence that
they
were made with complete fidelity to the laws of kashrus.

____________________

http://www.mk.ca/newsletter9/vol1iss9.html

" Given the difficulty in Kashering chocolate plants, it is noteworthy
that
at least one company has indeed succeeded in achieving a Kashering with
water to produce a truly Mehadrin chocolate. A famous Swiss chocolate
company has agreed to make specially supervised productions of Passover
Cholov Yisroel chocolate. Until this production, no Swiss chocolate
company
had ever agreed to allow the Kashering of its equipment with water. For
this
production, all equipment was Kashered with a flame or with hot water,
and
EQUIPMENT THAT PROVED TO BE DIFFICULT TO KASHER WAS REPLACED WITH
EQUIPMENT
DEDICATED TO KOSHER PRODUCTION. "

______________________

[KASH-R-US AGENCY TIGHTENS IT'S GRIP]

http://www.cjnews.com/pastissues/00/oct19-00/front4.asp

Vaad sets tougher kashruth rules
By JANICE ARNOLD
Special to The CJN
MONTREAL - The Vaad Ha'ir, the main kashrut supervisory agency in
Montreal,
has for the first time published written rules that must be followed in
order to have the Vaad's MK stamp of approval.

The rules apply to all caterers, rental companies, restaurants, hotels,
synagogues, community organizations and even people ENTERTAINING IN
THEIR
OWN HOMES. Some of the rules are new and point to significantly more
stringent control and inspection.

Vaad executive director Rabbi Saul Emanuel said the impetus behind
issuing
The Vaad's Manual 2000-2001 was to establish standards that are applied
equally at every phase of food handling, thereby protecting the
consumer.

"I believe we are one of the first kashrut organizations in the world
to put
our policies in writing," said Rabbi Emanuel, who, before coming to
Montreal
two years ago, headed the Union of Orthodox Synagogues' kashrut
division in
Johannesburg, South Africa for 10 years.

Concurrently, the Vaad is SHAKING UP THE SYSTEM OF PAYMENT of
mashgichim.
[Kash-R-Us Rabbis]

Within the next few months, ALL will be paid directly by the VAAD,
rather
than by the businesses where they supervise kashrut. Until now, all
mashgichim were authorized by the Vaad, but not necessarily employed by
it.
At this point, the Vaad pays 70 to 80 mashgichim, and expects to employ
about 100 by the end of the year, said Rabbi Emanuel. This is
imperative, he
said, if their first responsibility is to uphold Vaad policy.
The manual makes clear the caterer must DEFER to the mashgiach on any
kashrut question. ALL RENTAL COMPANIES must now also have a FULL-TIME
mashgiach.

[Nothing like flexing your muscles to increase your bottom line, eh?]

A major change outlined in the manual is the requirement that all
caterers
and all synagogues, certified by the Vaad, submit a form by the 7th of
each
month detailing events where food will be served for the next 30 days.

This is intended to ensure that the Vaad has enough time to assign a
mashgiach.

"Late requests will only be considered in the case of an emergency," it
is
stated.

The 22 MK-certified caterers can only accept functions at the APPROVED
[paying] synagogues and HOTELS/RECEPTION HALLS listed in the manual. A
few
establishments that do not have *full-time kosher kitchens* have been
included, but Rabbi Emanuel said no new places like that will be added.

Similarly, listed shuls may only use *Vaad-approved* [paying] caterers.

Catering at all other venues, including private homes, will require a
case-by-case evaluation by the Vaad and will not necessarily be
approved.
The fact that kosher events have been held in the past does not give
non-kosher venues any extra advantage in getting approved.

"There are no acquired rights," he said.

**New in the case of venues not on the list, which includes kosher
private
homes, is the prohibition of kashering of appliances and other
equipment for
that event. Caterers will have to bring all equipment they need for
food
preparation. Counters and sinks, however, may be kashered, Rabbi
Emanuel
said.**

"A home may, in fact, be kosher, but how can we assure the consumer of
this?"

A mashgiach must be on site the entire time at functions in private
homes
whenever an MK-certified caterer's staff is working. This is not
required
when presealed take-out food is served and no catering staff sets up at
the
home.

Synagogues not on the list, such as Temple Emanu-El-Beth Sholom and the
Reconstructionist Synagogue, will not be able to hire an MK-certified
caterer under any circumstances, Rabbi Emanuel said.

Preparations for functions that take place on Saturday night can only
begin
one hour after Shabbat. No deliveries, preparation or setup may take
place
on Shabbat, even if staff are non-Jewish.

All food and rentals for a Shabbat affair must be totally cooked and
delivered no later than noon the preceding Friday between Sukkot and
Passover, and 2 p.m. the rest of the year. No food may be cooked in the
shul
for another or outside function. (This may effect, for example, Meals
on
Wheels programs.)

Another feature is the requirement that at every function, in addition
to
the traditional small card on the tables, a poster be displayed stating
it
is Vaad-supervised, giving the date, place and mashgiach's name.

At the *approved hotels and synagogues*, kosher equipment and supplies
have
to be LOCKED and accessible ONLY to the mashgiach.

[Fears of "Kosher Terrorism"?]

The shipping of supplies to the site is also coming under greater
control.
All items must be sealed, stamped, dated and signed by the mashgiach,
as do
any returned items.

Some previously familiar fruits and vegetables are going to disappear
from
Vaad-supervised functions due to the difficulty in checking them for
infestation. These include artichoke hearts, whole asparagus,
blackberries,
broccoli florets, fresh dill, all lettuce except iceberg and Boston,
fresh
parsley, raspberries, and fresh spinach.
In addition, canned vegetables must now have a recognized hechsher,
whereas
in the past this was not the case.

Kosher restaurants are being instructed that IF A BABY NEEDS A MILK
BOTTLE,
THE FEEDING MUST TAKE PLACE IN A DESIGNATED AREA. [Traif Babies?]
Employees
are NOT permitted to bring any PRIVATE food into the restaurant.

Rabbi Emanuel acknowledges that the more rigorous enforcement will put
greater demand on the time of the mashgichim and there may be busy
times of
the year when it will be difficult to serve everyone.
There is a general shortage of mashgichim and the Vaad is doing its
best to
recruit more, or train new ones, he said.

[With all the extra money they'll be raking in, they should be able to
afford it]

Rabbi Emanuel anticipates that the Vaad's overall staff will *double*
in the
near future. The Vaad will shortly move from rented offices to its *own
building* at the corner of Décarie Boulevard and Vézina Street.

[Their own building now. How nice!]

The manual is part of the Vaad's attempt to be more open and
accountable to
the consumer, he indicated.
"We're not hear to say no, no, no; we believe we must ensure the
consumer
the highest standard... The consumer has the right to know what is
going
on."

[The above demonstrates that the Kash-R-Us agencies are more than
willing to
muscle Jews for Kash as well]

________________________

http://www.ok.org/homemaker/shvouot98/kashrus.html

What are some of the kashrus issues encountered in cheese production? A
concern can arise with traditional Muenster, Romano, Parmesan, and
Mozzarella cheeses, since they are put in brine. If the brine tanks
were
previously used for not kosher cheese, they must be kashered. However,
this
kashering is very difficult, and the CHEESE INDUSTRY HAS ACQUIRED *NEW*
TANKS THAT ARE USED EXCLUSIVELY FOR KOSHER CHEESE.

Another issue concerns American cheese, which is made by cooking
Cheddar and
introducing additional ingredients. The cooker has to be kashered, and
therefore must SIT IDLE FOR 24 HOURS, so that it becomes aino ben yomo.
Therefore, kosher American cheese is produced on Mondays, since the
only
time when companies are not using the cooker is over the weekend.

Stirring out the curds
and whey to seperate them.
Also, colors added to cheese need supervision for Pesach. These may
have
been produced on equipment also used for products that contain soy oil,
which is not acceptable for Pesach.

Furthermore, the KNIVES that cut the cheese blocks to the desired size
need
to be kashered before a kosher run. This is achieved by running a stone
on
them; the stone simultaneously kashers and sharpens the knives. It is
also
necessary to kasher the pasteurizers, since these were used for
non-chalav
Yisrael milk. This kashering must be done at 212°. Although there are
some
parties who have denied the feasibility of 212° kashering of
pasteurizers,
leading supervision agencies around the world have mastered this proper
kashering method. The OK Laboratories remains prepared to demonstrate
our
method of 212° kashering to anyone who seeks the knowledge. (See "How
Halachah Meets Technology," The Jewish Homemaker, February 1996, for a
fuller treatment of this subject.)

Finally, the agitation involved in the process of making cheese or whey
may
lead to the presence of foam. A defoamer is added to settle the foam.
Care
must be taken to see that the DEFOAMER IS KOSHER. If a Pesach run is
being
done, the mashgiach must make sure that the defoamer is not chametz.

Ascertaining that the INGREDIENTS are kosher and that the EQUIPMENT is
properly kosherized are only PART of the difficulty in making kosher
cheese.
There is an entirely separate halachic issue, the matter of gevinas
akum
(**cheese produced by a non-Jew**). Jewish law mandates that even if
all the
ingredients in cheese are kosher, the cheese production must be
OVERSEEN (or
actively participated in) by a Jew.

The Shulchan Aruch states: "The Sages prohibited cheeses of non-Jews
because they are ma'amid (coagulate) them in the skin of the stomach of
their slaughtered animals, which are not kosher. And even if they are
ma'amid it in grasses, it is prohibited." The Rema comments: "That is
the
custom, and one cannot abrogate it, except in a place where they have
traditionally permitted it. However, if a Jew oversees the
cheese-making and
the milking, it is permitted, and that is the custom in all our
countries."

[More Job Security for Jews]

This stringency is greater than the one of chalav Yisrael. While there
are
leading rabbis who have ruled that one may be lenient regarding chalav
Yisrael if there is certainty that the milk comes from a kosher animal,
the
same is not true with cheese. Even if we know absolutely that the
cheese is
made of only kosher ingredients, a Jew *must supervise the production*,
else
the cheese is PROHIBITED.

The OK team of rabbis has decades of collective experience in all
facets of
kosher cheese supervision. Rabbis Avrohom Juravel, Leizer Teitelbaum,
and
Dovid Steigman, under the guidance of Kashrus Administrator Rabbi Don
Yoel
Levy, have forged a reputation for expertise in dairy supervision.

**As we celebrate Shavuos, we can look proudly back on our traditions,
dating to mattan Torah, the giving of the Torah at Mount Sinai. The
laws of
kashrus have been an anchor of Jewish life for thousands of years; more
today than ever, in the face of intermarriage, assimilation, and other
weighty challenges to the Jewish community, we reaffirm our commitment
to
observe these laws.**

[IOW, the Kosher Tradition is important because it helps to keep Jews
viewing themselves as separate, distinct and superior to the Goyim
cattle]

_______________________

http://www.mk.ca/newsletter15/vol2iss4.html

" The Bais Din of the Agudas Yisroel in Yerushalayim also ruled that
such
material would be considered Pareve. The only practical problem with
the
product is that its production is tedious and therefore MORE COSTLY
than
conventional gelatin. First, only part of the production in a Kosher
slaughterhouse is indeed Kosher - some animals are Treifa (having
damaged
internal organs) and others are not slaughtered properly (Neveila),
both of
which are not Kosher. As such, hides from Glatt Kosher animals must be
monitored and segregated for gelatin production. Second, the hides must
be
soaked and salted ("Kashered") to remove blood, just as all Kosher meat
is
processed. Third, the hides used in conventional gelatin production are
generally the trimmings and other by-products of the leather industry,
which
can be purchased at heavy discounts; Kosher hides are prime material
and
must be purchased at full price. Fourth, the EQUIPMENT used to produce
Kosher gelatin must be *completely Kashered* from their normal
non-Kosher
production, A TIME-CONSUMING AND EXPENSIVE PROCESS. In addition, the
entire
process must be SUPERVISED. Nevertheless, Kolatin is used to make true
gelatin deserts and real marshmallows, both of which are available with
a
reliable Kosher certification under the Elyon label."

________________________

http://www.kosherconsumer.org/boilers.htm

Boilers In Kosher Production

In order to process/ cook food you need heat. In the commercial &
industrial
food processing, steam & hot water are used extensively. We will first
explain the basics of the "Steam" boiler operating system, & then the
concerns to the kosher consumer afterwards. The source used for steam
and
hot water is a "boiler", heated by different fuels. A "Boiler" is a
CLOSED
VESSEL containing water. The water in a steam boiler is pressurized and
turned into steam when heat is added. The steam is then directed to
different locations for use in processing food or food ingredients. The
water that is lost in the steam cycle must be replaced. It takes one
pound
of water to produce one pound of steam. The boiler does different
functions,
it holds the water, transfers heat to the water to make steam, and
collects
the steam that is produced. The fire heats the water to about 212F and
the
water begins to boil and turns to steam. A pipe is put on top of the
lid of
the container (boiler) so the steam flows up through the pipe and leads
the
steam to where it is needed.

The most efficient way to operate a boiler is to minimize the cost of
producing the steam, or increasing the amount of steam while using the
same
amount of fuel. One way is by increasing the heating surface of the
boiler,
so that more heat is transferred to the water to produce steam. Some
boilers
use a large heating surface, it would be like laying the boiler on its
side
(the scotch marine type). Some boilers will use "fire tubes" (pipes),
where
the water passes through the pipes and the heat is on the outside.
Others
will have the heat passing through the pipes and the water on the
outside of
the pipes. The container, heat & water are still present, the only
difference is that more water is put next to the heated metal.

Water in the boiler is heated and turns to steam. The steam leaves the
boiler by a pipe or pipes called the "Main", where it enters the
"Header".

Post by Dale Eastman
From the header the steam enters branch lines, & is carried into risers

&
then to the steam heating equipment, usually a DOUBLE WALLED VESSEL.
**The
food /ingredient is in the equipment on one side of the wall & the
steam is
on the other side of the wall of the equipment.**

[No cross-contamination occurs!]

At this point the steam in the heating unit cools and turns to water
called
"condensate". The condensate is separated from the heating equipment by
a
"steam-trap" that allows condensate (water), but not steam, to pass
through.
The condensate goes into a "condensate-return-line", to a vacuum tank.
A
vacuum pump creates a vacuum that helps draw the water out of the
condensate
return line & in to the vacuum tank. The vacuum pump returns the water
condensate to the boiler through the feed-water line. Once it has
returned
to the boiler, the water/ condensate again is turned into steam and the
process repeats itself. Usually some additional (pre-heated) city water
will
also be required, as not all of the steam can be recaptured & returned
as
condensate.

Steam is [sometimes] used to heat product by direct injection of live
steam
directly into the product. Our discussion is on low-pressure steam
boilers,
up to 15 psi =(pounds per square inch). There is also the cast iron
sectional boiler. A steam boiler is not filled with water to the top,
so to
leave room for the steam and for expansion. As the steam pressure
increase
there is a corresponding increase in the steam temperature. As an
example
steam at 10 psi is 240F, steam at 15 psi is 250F. There will be a
number of
parts on a boiler to distinguish the steam boiler from the water
boiler. We
will list some of them; on the steam boiler: there will be a sight
glass
(attached to a water column) on the boiler to see the level of the
water in
the boiler. A pressure gauge 0-30 psi, connected to the highest part of
the
steam side of the boiler via a siphon (either a U-tube or a pigtail
siphon).
A safety valve (15 psi maximum). A low water cut-off, if the water in
the
boiler drops too low & there isn't sufficient make-up water from the
condensate & or fresh water the boiler will shut down. A pressure
control
will be installed to control the boiler pressure. A number of blow-down
valves to clear out the dirt & sludge from the boiler parts & from the
water
column. Fresh water that is added to the boiler contains minerals,
impurities etc. which will settle on the tubes in the boiler and cause
deterioration of the boiler so chemicals are usually added to the
boiler
overcome these and other problems. Most of the chemicals do not travel
with
the live steam but remain in the boiler or condensate. There will be
additional fittings near the heating unit. Some of them are, a
strainer, a
trap, a condensate return line, a pump & a condensate holding tank.

Some of the kosher concerns: The steam/condensate that comes in contact
with
the WALL of the vessel heating the food product that is on the OTHER
SIDE OF
THE WALL will [magically] absorb the taste of the product in the
kettle.
[PATENT HORSESHIT] If the product is a non-kosher product it will
render the
steam/condensate non-kosher as it has absorbed the non-kosher taste.
[Jewish
superstition] If the product is meat or dairy the steam/condensate will
absorb the taste and become either meat or dairy. The steam condensate
returns to the boiler and is reused, BUT WE CAN ONLY USE IT FOR THE
SAME
TYPE OF PRODUCT MEAT/DAIRY/NON-KOSHER. To complicate the matter we may
have
MANY DIFFERENT KETTLES receiving their steam from the SAME SOURCE. The
question remains how can we cook at the same time utilizing the same
steam
heat source? Solutions?

[GET THIS]

One possibility is to DRAIN the water from the BOILER, the CONDENSATE
TANK
and ALL of the LINES. We would then LEAVE IT EMPTY for 24 HOURS before
filling up with fresh clean water. We would of course kosherize if need
be.
It would STILL not solve the problem of using the boiler for
INCOMPATIBLE
(=meat & dairy, non-kosher) product at the same time. We can DISCONNECT
the
CONDENSATE RETURN LINE from the non-compatible product, [ Increasing
water
usage and energy costs] so the condensate will not return to the
boiler.
Some kosher certifiers will NOT use steam to heat incompatible product
EVEN
when the condensate does NOT return to the boiler. In certain cases
with
some modifications they may allow the use.

[Double the boilers and plumbing]

The goal is to introduce some way to make the boiler water / condensate
unpalatable to humans (an unpleasant/or bitter taste). When the
condensate
water is unpalatable to humans, the condensate does not become
meaty/dairy
or non-kosher.

[According to the Jewish theory, if the steam absorbs the "taste" of
the
product, why wouldn't the PRODUCT absorb the "taste" of the STEAM? If
the
STEAM is unpalatable, the PRODUCT would become unpalatable. This is
superstitious nonsense - very EXPENSIVE superstitious nonsense!]

We can introduce to the boiler chemicals that will achieve that goal.
Most
chemicals that are added to the boiler water do not travel with the
steam.
As the water turns to steam the chemicals and the impurities remain in
the
boiler water. Some of it eventually turn to sludge which has to be
cleaned
out. We need a chemical or product that will **render the water
unpalatable
to humans and will also travel with the steam.** There are a number of
chemicals available, 2 of the chemicals that are commonly used are
**pine-oil & Bitrex.** (Bitrex is the most bitter substance known). The
exact amount of chemical to put in would depend on a number of factors.

[Each based on superstition and nonsense}

In the event that the manufacturing process uses live injected steam in
some
of their products we can not use the above solution. [My the powers of
deductive reasoning] In the event that we can not introduce to the
condensate water a chemical to make it unpalatable, and we can only
introduce a chemical that remains in the boiler it will have to be
unfit for
even a DOG'S consumption, which is a much higher concentration than for
humans. [Depends on the dog - and the human] Some kosher certifiers
have
introduced certain other chemicals to alleviate the above concerns,
while
other certifiers do not agree to accept those chemicals as satisfying
the
requirements. We can encounter the same problems in non-steam systems
also.
The circulating hot water system and the heat exchanger type system.
Some of
these are used in chocolate manufacturing systems. Many of the
chocolate
manufacturers do dark chocolate and milk chocolate as well. The same
water
used for heating the chocolate product may go from a dark chocolate
conch or
holding tank to one holding a milk chocolate, and vice versa.

Kosher Alert: When a kosher certifier removes its kosher supervision
from an
establishment/product, & publicizes a kosher alert-it is (sadly) all
too
common for another kosher certifier to thereafter certify the
establishment/product. It would be incumbent upon the kosher consumer
to
check with the first certifier as to the reason that the kosher
certification was removed. If a satisfactory response is received that
there
are legitimate kosher concerns then the establishment/product should of
course not be patronized.

There are a number of items that the Code of Jewish Law requires them
to be
purchased with seals on them if purchasing from a non-religious Jew,
even if
the store is owned by a Jewish person. Those items are fish, meat,
dairy,
cheese & wine products. We have seen locally that the kosher consumers
&
establishments are not fully cognizant of these requirements.

____________________________

http://www.chelm.org/jewish/kashrut/l3.kashering.html

Lesson III - Kashering
If a mistake is made it does not necessarily render the utensil
unkosher.
And even if it does render the utensil unkosher, you do not have to
throw it
out. Most kitchen equipment can be rekashered.
Items can be unkashered by using unkosher food in them (like forbidden
meat)
or by accidentally using a milchig utensil for fleishig food (or vice
versa). The food and the utensil becomes immediately unkashered if
either
the food or the utensil is hot. The food and utensil becomes unkashered
after 24 hours if both the food and utensil are cold. Traditionally hot
spices and pungent vinegar (and I guess jalapenos) are consider always
hot
in this respect. There is a rule called batel beshishim that states
that
accidental mixing of up one sixtieth part is considered too small to
unkasher food or utensils (This is accidental, intentional mixing
renders
unkosher).

There are two traditional ways of kasher ing. By boiling or by flaming.
The
first required immersing the vessel in boiling water; the second by
heating.
Utensils used for liquids are kashered by boiling, those use for dry
foods
are kashered by flaming. There is a third traditional way of kashering
called PLANTING. This is done by placing the utensil in the ground
[burying
it] for a prescribed amount of time. This method is non-halachic and
hould
not be used. Since this is a traditional practice of some roups, those
groups do consider this a valid method of kashering.

[How to get rid of warts: Take a dead pure-black cat to a crossroads at
midnight, then, turn in a circle to the left three times and, swinging
the
cat by its tail, chant . . . . .]

To kasher by boiling the following steps are used:

The item to be kashered must first be thoroughly cleaned and scoured.

The item (and the vessel it is to be immersed) must not be used for 24
hours.

Boil water in the immersion vessel til it roils.

Totally immerse the vessel in the immersion vessel. The vessel must not
touch the sides on the immersion vessel. Let go of the vessel (so water
can
get to where you are holding it).

If the vessel to be kashered (like a very large pot) does not fit in
another
other vessel, boil water in it til it roils so water spills over it
sides.
It is traditional to put an object heated to over 212 F (traditionally
a
rock) to cause to water to overflow without cooling the water.

Remove the vessel and rinse in cold water.

The pot used for kashering should then be rekashered (step 5)
Items that are to be flamed are kashered similarly, only are heated til
red
hot.

Items of metal, enamel, wood, teflon, and plastic can be kashered.
Items
with loose handles and deep crevices must be carefully cleaned before
kashering.

Glass is considered non-absorbing, and thus does not have to be
kashered.
This means it would be all right to use glass plates for milchig and
fleishig foods, but this is frowned upon. Pyrex (and other cooking
glass) is
a special category. The Orthodox believe that glass might absorb at
high
temperature and do not use it for both. The CJLS has (with the help of
that
disinterested third party Corning Glass) determined that pyrex does not
absorb, and can be used for both. Rabbi Sack's (and also my) policy is
not
to use pyrex for both.

China, porcelain, pottery, and earthenware can not be kashered. There
is an
exception (which I mention with great trepidation). China of great
personal
worth (Grandma's for example) can be set for one year and be considered
kosher. You MUST consult a rabbi before doing this.

Metal sinks can be kashered by scouring and then pouring boiling water
in
them. Some say the sink should be filled with boiling water. In either
case,
care must be taken to make sure the whole sink is affected. Make sure
the
water is still boiling as it hits all parts of the sink.

Formica and metal counters are kashered by first scrubbing, then, after
a 24
hour wait, pouring water on them. Wood counters are first scrapped or
sanded.

Ovens are kashered by scouring clean and then leaving at their highest
temperature for over 30 minutes. Use of a blow torch are only for
fanatics.
Ranges are first scoured, then have their burners turned on till they
glow
or till a piece of paper will singe if touched to the burner.
Selfcleaning
ovens can naturally kasher themselves. There is a question whether
continual-cleaning ovens do.

Small appliance should have the parts that might contact the food
kashered
by boiling. The body or motor of the appliance should be carefully
cleaned.
Special attention should be paid to the crevices.

________________________

http://www.koshertodayonline.com/kosher%20today%20archives/1998/0298/...
tions%20for%20Passover%20A%20Military%20Operation%20In%20Many%20Institutions
.htm

Preparations for Passover A Military Operation In Many Institutions

The process of preparing plants and institutional kitchens for Passover
requires a special expertise which has become even more complex in our
technologically advanced society. For plants which do special Passover
runs,
the process generally means shutting down the production line and
cleaning
the machinery to remove all traces of chametz (leavened bread). Corn
oil,
for example, must be replaced with cottonseed oil, corn syrup with
sugar and
so forth. Grain vinegars are replaced with petroleum distillates. All
vats
and tubing must be thoroughly cleaned to remove all chametz ingredients
before the rabbis will permit the special run which will earn it the KP
label or "Kosher for Passover" designation.

In resorts around the world preparing for their special holiday
programs,
kitchens will be literally taken apart, piece by piece, and every nook
and
cranny will be searched for any remnants of the forbidden chametz
prohibited
by Jewish law on Passover. This year Jews will be celebrating Passover
in
resorts in Hawaii, British Columbia, Italy, Miami, Orlando, the Pocono
Mountains, the Catskills, Deep Creek Lake, Maryland, Spain, Aruba, Ft.
Lauderdale, Las Vegas, San Diego, Virginia, Acapulco, Cancun, Hungary,
Newport, R.I. and, of course, all over Israel.

Food service facilities such as hospitals, nursing homes, and
restaurants
will also be undergoing rigorous cleaning. Some of these processes are:
Ovens may require using blowtorches to produce enough heat to vaporize
any
leavened remains, and sinks and adjacent surfaces will also be
kosherized
for Passover. Attention will also be given to dishwashers, warming
cabinets,
counter tops, broilers, steam kettles, deep fryers, silverware,
glasses,
chafing dishes, and serving trays. Wooden, ceramic and plastic items
cannot
be kosherized for Passover. Industrial producers may have to close down
production for several days to properly clean and kosherize the
facilities
for Passover production.

The kosherizing process is performed under the watchful eye of a rabbi
especially trained to oversee this procedure. The facility must be
meticulously cleaned before koshering actually commences. Once
completed,
all shelves, ovens, pantries, and countertops are covered with several
layers of heavy duty aluminum foil.

Rabbis must also pay attention to all ingredients used in the
preparation of
Passover foods. In some places this begins several months before the
production is scheduled. Orders must be placed early and every element
of
food preparation and service must be thoroughly reviewed. The rabbi has
to
make sure that no chametz is brought in once the kashering is
completed. (If
any chametz comes in contact with a kosherized item, the item may need
to be
kosherized a second time). He will also make sure that employees do not
eat
their meals or snacks anywhere near the koshered area.

When involved in the koshering of a facility for Passover, one can not
help
but feel the pressure of paying attention to all of the myriad details.
One
must literally have a thousand eyes to prevent anything from going
wrong. In
many places, the koshering process is such a major undertaking that it
is
every bit like a military operation. When the consumer sits down to
participate in the Passover seder, he does not have any idea of how
intense
the kosherizing process was and how much effort went into preparing
foods
that are certified "Kosher For Passover." But then again, children
might not
appreciate what mother went through to prepare the house for the eight
day
holiday.

________________________________

http://www.ok.org/homemaker/chanukah99/kosher.html

Correction

What happens when we find a problem? Our primary goal is to protect the
buying public. When a mistake is made, whether the error is the fault
of the
O.K. or of the food company, we immediately take all necessary steps to
alert those who may be affected. In the case of a product that product
is
available at the retail level, we notify the public that a mistake has
been
made. Notification generally is accomplished by advertisement in one or
more
popular Jewish newspapers. We also post such alerts on our website, at
"Kosher Alerts." Other kosher-oriented sites, such as kashrut.com, pick
up
these alerts. We also arrange for notices to be posted in synagogues.

Simultaneously we are in contact with the food company to make
arrangements
for withdrawal of the offending item from the market. Often the
integrity of
a company can be measured by its reaction to a situation of this
nature.

Recently a consumer E-mailed us concerning a Kraft product. The
consumer had
been in the hospital and was served Jell-O Strawberry Gelatin that
carried
an O.K. symbol on the label and yet contained animal gelatin.

[Oh my GOD! Call 9-1-1 !!!]

Aware that no major kashrus agency in the U.S. accepts gelatin from a
non-kosher source in its products, the consumer sensed that the product
was
mislabeled.

Kraft products have been O.K.-certified for many years, and the
relationship
between our two companies is excellent. Upon receiving the package from
the
consumer, we immediately went to work with Kraft to recall the product.
I am
pleased to report that we received full-fledged cooperation from Kraft.

At the time this incident unfolded, I was at home recuperating from an
illness. Working via phone and E-mail, we set up a conference call with
top
Kraft personnel. Dana Coleman, who is Kraft's Quality Assurance
Manager, was
of invaluable assistance as we ironed out a solution.

On Wednesday, Sept. 14, Kraft issued an alert to all personnel dealing
with
foodservice items. (Foodservice refers to items sold to hospitals, used
on
airlines, and other such markets rather than retail stores.) The memo
stated: "A Quality Defect Alert has been issued for foodservice 3.5 oz.
Jell-O Strawberry Gelatin. Due to a printing error, the foil lid
contains
the 'Circle K Pareve' kosher symbol . . . Foodservice Distributors
should be
instructed to dispose of the product . . . Your immediate action is
required
to complete the following actions by 1:30 p.m., C.D.T., Friday,
September
17."

By the target date, the product was completely withdrawn from the
market. In
the space of four days, the problem had been solved. This alacrity
demonstrates Kraft's commitment to its kosher program and to the kosher
consumer, and I am happy to acknowledge Kraft's willingness to move
mountains in this regard.

[I'll bet THAT was cheap]

The Jell-O case is a perfect example of where you, the consumer, plays
a
role in maintaining kashrus standards. You are an important line of
defense,
and we ask again that you report any kashrus concerns to us.

We pray that the time will come, speedily and in our days, when
Mashiach
will arrive and we will eat, with perfect confidence in its kashrus,
from
the Leviathan fish.

________________________

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

End repost


Hundreds of million$? Easily.


**

Waldo

Observer at Large

[Waldo]

Post by Ben C'ramer
Well done, Waldo. What a hoot. Ammunition aplenty in this little gem.

Thanks, Ben. We aims to please!


**

Waldo

Observer at Large

[127.0.0.1]

Post by Waldo

Post by Ben C'ramer
Well done, Waldo. What a hoot. Ammunition aplenty in this little gem.

Thanks, Ben. We aims to please!

Thanks Waldo!! I saved that post to text file. Very informative..

[Joe Bruno]

Post by Waldo

Post by Ben C'ramer
Well done, Waldo. What a hoot. Ammunition aplenty in this little gem.

Thanks, Ben. We aims to please!
**
Waldo
Observer at Large

You got so involved in details, you missed the big picture:



PSST! If something is Kosher, it's marked with an emblem. If you don't
want to buy it,
here's what to do:

(1)Pick up the package
(2)Look for the Kosher emblem
(3)If you see the friggin' emblem, put the package back on the shelf
(4)Go buy something else.


That wasn't too hard, was it????

Post by Waldo
"Those who buy kosher regularly are mainly the
Orthodox, which is approximately 15-20% of Jews," Kuber
said. This translates into some 1 million people out of
a total US population of almost 300 million. In spite
of the small number of consumers he said as much as 90%
of the processed food market in the US is kosher
certified."

90%???????To quote General Patton:"Horsedung".

In every store I've ever shopped in, the Kosher products are confined
to one section of shelves. In Von's and Albertson's supermarkets, they
even have a sign in the isle telling you which row the Kosher stuff is

in. All ya gotta do is avoid those shelves. As a matter of fact, in
both those supermarkets, all the Kosher stuff is confined to a shelf
area no more than 5 feet long. The only Kosher food I buy is Gefilte
Fish and Pike, and I only buy it
once in awhile. I buy it occasionally because (1) My family is hundreds

of miles away and it reminds me of home(2)I like the taste (3)My cat
likes it, too.


This is a classic case of making a mountain out of a molehill.


Are you trying to tell us that Gentiles are (1)Unable to read labels or
(2)
too lazy to read them?????????

I don't know anybody that helpless.

Shakespeare wrote a play about people like you, Waldo. He titled it
"Much Ado about Nothing".

[default]

Post by Joe Bruno
Are you trying to tell us that Gentiles are (1)Unable to read labels or
(2)
too lazy to read them?????????

I don't think he is trying to say that. But he is proving he is both.

Post by Joe Bruno
I don't know anybody that helpless.

Whose notes are you reading and commenting on? That mweans your statement
was not 100% accurate because you do know, via his writings here the dufass
who has been spewing this sophomoric bilge.

Post by Joe Bruno
Shakespeare wrote a play about people like you, Waldo. He titled it
"Much Ado about Nothing".

[Joe Bruno]

Post by default

Post by Joe Bruno
Are you trying to tell us that Gentiles are (1)Unable to read labels or
(2)
too lazy to read them?????????

I don't think he is trying to say that. But he is proving he is both.

Post by Joe Bruno
I don't know anybody that helpless.

Whose notes are you reading and commenting on? That mweans your statement
was not 100% accurate because you do know, via his writings here the dufass
who has been spewing this sophomoric bilge.

What the fuck are you babbling about?

[default]

Post by Joe Bruno

Post by default

Post by Joe Bruno
Are you trying to tell us that Gentiles are (1)Unable to read labels or
(2)
too lazy to read them?????????

I don't think he is trying to say that. But he is proving he is both.

Post by Joe Bruno
I don't know anybody that helpless.

Whose notes are you reading and commenting on? That mweans your statement
was not 100% accurate because you do know, via his writings here the dufass
who has been spewing this sophomoric bilge.

What the fuck are you babbling about?

Apparently I should have left more of the poster you were replying to's
message so you could follow.

I merely stated that I believe he was not saying what you correctly
suggested were the alternatives, if his basic premise (i.e. that we are all
forced to pay this Kosher "Tax") were correct. But that I believed his
statements prove that he is incapable or unwilling to read labels.

I then commented on your statement, "I don't know anybody that helpless." by
pointing out you do know someone that helpless, the moron you were replying
to.

Does that clarify it for you?

[Waldo]

Post by Joe Bruno

Post by Waldo

Post by Ben C'ramer
Well done, Waldo. What a hoot. Ammunition aplenty in this little gem.

Thanks, Ben. We aims to please!
**
Waldo
Observer at Large

The "big picture", Joe?

Post by Joe Bruno
PSST! If something is Kosher, it's marked with an emblem. If you don't
want to buy it,
(1)Pick up the package
(2)Look for the Kosher emblem
(3)If you see the friggin' emblem, put the package back on the shelf
(4)Go buy something else.

Joe, the next time you're at the supermarket, examine ALL available
brands of ketchup. Find those brands that are NOT Kosher Certified, jot
the brand names down, and post them here. Of course, you won't do
this, because you'll find that virtually ALL brands of ketchup bear
the Mark of the Kosher Beast.

Post by Joe Bruno
That wasn't too hard, was it????

<Begin Bruno Forgery>

Post by Joe Bruno

Post by Waldo
"Those who buy kosher regularly are mainly the
Orthodox, which is approximately 15-20% of Jews," Kuber
said. This translates into some 1 million people out of
a total US population of almost 300 million. In spite
of the small number of consumers he said as much as 90%
of the processed food market in the US is kosher
certified."

<End Bruno Forgery>

Hey Bluto, where did the above text come from? The little chevrons
would make it appear that the above was in the post you're responding
to (my post) - but it wasn't, and it wasn't in Ben's post either.
What kind of deceptive fraud are you trying to pull with this forgery,
you blithering moron?

Post by Joe Bruno
90%???????To quote General Patton:"Horsedung".
In every store I've ever shopped in, the Kosher products are confined
to one section of shelves. In Von's and Albertson's supermarkets, they
even have a sign in the isle telling you which row the Kosher stuff is
in. All ya gotta do is avoid those shelves.
As a matter of fact, in
both those supermarkets, all the Kosher stuff is confined to a shelf
area no more than 5 feet long.

You are either lying through your teeth or so astoundingly stupid that
I pity you (make that *almost* pity you). As long as you've been
posting here and as many times as you've "argued" on the topic of
Kosher, are you too much of a dullard to realize that the crux of this
debate is NOT centered on products that are produced specifically for
the Jewish Ethnic Market that you're referring to, but to all of the
*other* foods that the Kosher Kabal gets is greasy fingers into -
everything from condiments to canned vegetables, from sugar to salt,
form bottled water to soups, from bakeware to aluminum foil etc, etc,
etc?

Post by Joe Bruno
The only Kosher food I buy is Gefilte
Fish and Pike, and I only buy it
once in awhile.

Get your magnifying glass and go to your pantry and refrigerator, Joe.
You'll find that close to half of all packaged foods bear the seal of
one Kosher outfit or another.

But really, I can't imagine that you are truly this ignorant on the
subject. You're either a piss poor liar or are a bonafide mental
handicap. If the latter be true, I take back some of the things I've
said about you (but only *some* of them). :-)

Post by Joe Bruno
I buy it occasionally because (1) My family is hundreds
of miles away and it reminds me of home

I'll bet they'd go further away if they had the opportunity.

Post by Joe Bruno
(2)I like the taste (3)My cat likes it, too.
This is a classic case of making a mountain out of a molehill.
Are you trying to tell us that Gentiles are (1)Unable to read labels or

The fact is that the Kosher Marks on most products are so small and
obscure that one really has to look to find them - and god forbid that
someone should forget their reading glasses...

Post by Joe Bruno
(2) too lazy to read them?????????
I don't know anybody that helpless.

Look in the mirror, Joe.

Post by Joe Bruno
Shakespeare wrote a play about people like you, Waldo. He titled it
"Much Ado about Nothing".

Really? Was it about "people like me"? How so?

**

Waldo

Observer at Large

[Joe Bruno]

Post by Waldo

Post by Joe Bruno

Post by Waldo

Post by Ben C'ramer
Well done, Waldo. What a hoot. Ammunition aplenty in this little gem.

Thanks, Ben. We aims to please!
**
Waldo
Observer at Large

The "big picture", Joe?

Yes.

Post by Waldo

Post by Joe Bruno
PSST! If something is Kosher, it's marked with an emblem. If you don't
want to buy it,
(1)Pick up the package
(2)Look for the Kosher emblem
(3)If you see the friggin' emblem, put the package back on the shelf
(4)Go buy something else.

Joe, the next time you're at the supermarket, examine ALL available
brands of ketchup. Find those brands that are NOT Kosher Certified, jot
the brand names down, and post them here. Of course, you won't do
this, because you'll find that virtually ALL brands of ketchup bear
the Mark of the Kosher Beast.

You're the beast, you filthy asshole.

Post by Waldo

Post by Joe Bruno
That wasn't too hard, was it????

<Begin Bruno Forgery>

Post by Joe Bruno

Post by Waldo
"Those who buy kosher regularly are mainly the
Orthodox, which is approximately 15-20% of Jews," Kuber
said. This translates into some 1 million people out of
a total US population of almost 300 million. In spite
of the small number of consumers he said as much as 90%
of the processed food market in the US is kosher
certified."

<End Bruno Forgery>
Hey Bluto, where did the above text come from? The little chevrons
would make it appear that the above was in the post you're responding
to (my post) - but it wasn't, and it wasn't in Ben's post either.
What kind of deceptive fraud are you trying to pull with this forgery,
you blithering moron?

It was part of what I was replying to, scumbag. You wanna call me a
moron to my face? Then we'll see how sincere and dedicated. you are.

Post by Waldo

Post by Joe Bruno
90%???????To quote General Patton:"Horsedung".
In every store I've ever shopped in, the Kosher products are confined
to one section of shelves. In Von's and Albertson's supermarkets, they
even have a sign in the isle telling you which row the Kosher stuff is
in. All ya gotta do is avoid those shelves.
As a matter of fact, in
both those supermarkets, all the Kosher stuff is confined to a shelf
area no more than 5 feet long.

You are either lying through your teeth or so astoundingly stupid that
I pity you (make that *almost* pity you). As long as you've been
posting here and as many times as you've "argued" on the topic of
Kosher, are you too much of a dullard to realize that the crux of this
debate is NOT centered on products that are produced specifically for
the Jewish Ethnic Market that you're referring to, but to all of the
*other* foods that the Kosher Kabal gets is greasy fingers into -
everything from condiments to canned vegetables, from sugar to salt,
form bottled water to soups, from bakeware to aluminum foil etc, etc,
etc?

Proof????????????????????????????????????????????????????????????

Post by Waldo

Post by Joe Bruno
The only Kosher food I buy is Gefilte
Fish and Pike, and I only buy it
once in awhile.

Get your magnifying glass and go to your pantry and refrigerator, Joe.
You'll find that close to half of all packaged foods bear the seal of
one Kosher outfit or another.

None of them do, you lying piece of shit.

Post by Waldo
But really, I can't imagine that you are truly this ignorant on the
subject. You're either a piss poor liar or are a bonafide mental
handicap. If the latter be true, I take back some of the things I've
said about you (but only *some* of them). :-)

Fuck you and fuck your whole family. > Fuck your dog if you have one.

Post by Waldo

Post by Joe Bruno
I buy it occasionally because (1) My family is hundreds
of miles away and it reminds me of home

I'll bet they'd go further away if they had the opportunity.

On the contrary, they want me to move up there with them.

Post by Waldo

Post by Joe Bruno
(2)I like the taste (3)My cat likes it, too.
This is a classic case of making a mountain out of a molehill.
Are you trying to tell us that Gentiles are (1)Unable to read labels or

The fact is that the Kosher Marks on most products are so small and
obscure that one really has to look to find them - and god forbid that
someone should forget their reading glasses...

Horsedung.

Post by Waldo

Post by Joe Bruno
(2) too lazy to read them?????????
I don't know anybody that helpless.

Look in the mirror, Joe.

Post by Joe Bruno
Shakespeare wrote a play about people like you, Waldo. He titled it
"Much Ado about Nothing".

Really? Was it about "people like me"? How so?

Because nobody has to buy Kosher if they don't want to. Everything
Kosher is marked. If somebody is too lazy to read the labels, that's
not my problem.
As is most of the garbage you post, this is pure fantasy. (That's a
polite way of calling you a liar)


You haven't answered my question yet. When are you gonna die? Invirte
me to your fucking funeral. I want to shit on your grave. As a matter
of fact, I'll shit on your live face if you give me the chance.

Post by Waldo
**

[TopPoster .]

By your use of body parts and functions in your post you prove to us all
that you are a low IQ moron

--
Socrates taught his students that the pursuit of truth can only begin once
they start to question and analyze every belief that they ever held dear. If
a certain belief passes the tests of evidence, deduction, and logic, it
should be kept. If it doesn't, the belief should not only be discarded, but
the thinker must also then question why he was led to believe the erroneous

Post by Joe Bruno

Post by Waldo

Post by Joe Bruno

Post by Waldo

Post by Ben C'ramer
Well done, Waldo. What a hoot. Ammunition aplenty in this little gem.

Thanks, Ben. We aims to please!
**
Waldo
Observer at Large

The "big picture", Joe?

Yes.

Post by Waldo

Post by Joe Bruno
PSST! If something is Kosher, it's marked with an emblem. If you don't
want to buy it,
(1)Pick up the package
(2)Look for the Kosher emblem
(3)If you see the friggin' emblem, put the package back on the shelf
(4)Go buy something else.

Joe, the next time you're at the supermarket, examine ALL available
brands of ketchup. Find those brands that are NOT Kosher Certified, jot
the brand names down, and post them here. Of course, you won't do
this, because you'll find that virtually ALL brands of ketchup bear
the Mark of the Kosher Beast.

You're the beast, you filthy asshole.

Post by Waldo

Post by Joe Bruno
That wasn't too hard, was it????

<Begin Bruno Forgery>

Post by Joe Bruno

Post by Waldo
"Those who buy kosher regularly are mainly the
Orthodox, which is approximately 15-20% of Jews," Kuber
said. This translates into some 1 million people out of
a total US population of almost 300 million. In spite
of the small number of consumers he said as much as 90%
of the processed food market in the US is kosher
certified."

<End Bruno Forgery>
Hey Bluto, where did the above text come from? The little chevrons
would make it appear that the above was in the post you're responding
to (my post) - but it wasn't, and it wasn't in Ben's post either.
What kind of deceptive fraud are you trying to pull with this forgery,
you blithering moron?

It was part of what I was replying to, scumbag. You wanna call me a
moron to my face? Then we'll see how sincere and dedicated. you are.

Post by Waldo

Post by Joe Bruno
90%???????To quote General Patton:"Horsedung".
In every store I've ever shopped in, the Kosher products are confined
to one section of shelves. In Von's and Albertson's supermarkets, they
even have a sign in the isle telling you which row the Kosher stuff is
in. All ya gotta do is avoid those shelves.
As a matter of fact, in
both those supermarkets, all the Kosher stuff is confined to a shelf
area no more than 5 feet long.

You are either lying through your teeth or so astoundingly stupid that
I pity you (make that *almost* pity you). As long as you've been
posting here and as many times as you've "argued" on the topic of
Kosher, are you too much of a dullard to realize that the crux of this
debate is NOT centered on products that are produced specifically for
the Jewish Ethnic Market that you're referring to, but to all of the
*other* foods that the Kosher Kabal gets is greasy fingers into -
everything from condiments to canned vegetables, from sugar to salt,
form bottled water to soups, from bakeware to aluminum foil etc, etc,
etc?

Proof????????????????????????????????????????????????????????????

Post by Waldo

Post by Joe Bruno
The only Kosher food I buy is Gefilte
Fish and Pike, and I only buy it
once in awhile.

Get your magnifying glass and go to your pantry and refrigerator, Joe.
You'll find that close to half of all packaged foods bear the seal of
one Kosher outfit or another.

None of them do, you lying piece of shit.

Post by Waldo
But really, I can't imagine that you are truly this ignorant on the
subject. You're either a piss poor liar or are a bonafide mental
handicap. If the latter be true, I take back some of the things I've
said about you (but only *some* of them). :-)

Fuck you and fuck your whole family. > Fuck your dog if you have one.

Post by Waldo

Post by Joe Bruno
I buy it occasionally because (1) My family is hundreds
of miles away and it reminds me of home

I'll bet they'd go further away if they had the opportunity.

On the contrary, they want me to move up there with them.

Post by Waldo

Post by Joe Bruno
(2)I like the taste (3)My cat likes it, too.
This is a classic case of making a mountain out of a molehill.
Are you trying to tell us that Gentiles are (1)Unable to read labels or

The fact is that the Kosher Marks on most products are so small and
obscure that one really has to look to find them - and god forbid that
someone should forget their reading glasses...

Horsedung.

Post by Waldo

Post by Joe Bruno
(2) too lazy to read them?????????
I don't know anybody that helpless.

Look in the mirror, Joe.

Post by Joe Bruno
Shakespeare wrote a play about people like you, Waldo. He titled it
"Much Ado about Nothing".

Really? Was it about "people like me"? How so?

Because nobody has to buy Kosher if they don't want to. Everything
Kosher is marked. If somebody is too lazy to read the labels, that's
not my problem.
As is most of the garbage you post, this is pure fantasy. (That's a
polite way of calling you a liar)
You haven't answered my question yet. When are you gonna die? Invirte
me to your fucking funeral. I want to shit on your grave. As a matter
of fact, I'll shit on your live face if you give me the chance.

Post by Waldo
**

[Joe Bruno]

Post by TopPoster .
By your use of body parts and functions in your post you prove to us all
that you are a low IQ moron

Really? I'm a CPA. What do you do for a living, idiot?

Don't say "us" until you've taken a poll and found that the majority
here agrees with you, you phony asshole.

[Joe Bruno]

Post by Waldo

Post by Joe Bruno

Post by Waldo

Post by Ben C'ramer
Well done, Waldo. What a hoot. Ammunition aplenty in this little gem.

Thanks, Ben. We aims to please!
**
Waldo
Observer at Large

The "big picture", Joe?

Post by Joe Bruno
PSST! If something is Kosher, it's marked with an emblem. If you don't
want to buy it,
(1)Pick up the package
(2)Look for the Kosher emblem
(3)If you see the friggin' emblem, put the package back on the shelf
(4)Go buy something else.

Joe, the next time you're at the supermarket, examine ALL available
brands of ketchup. Find those brands that are NOT Kosher Certified, jot
the brand names down, and post them here. Of course, you won't do
this, because you'll find that virtually ALL brands of ketchup bear
the Mark of the Kosher Beast.

Post by Joe Bruno
That wasn't too hard, was it????

<Begin Bruno Forgery>

Post by Joe Bruno

Post by Waldo
"Those who buy kosher regularly are mainly the
Orthodox, which is approximately 15-20% of Jews," Kuber
said. This translates into some 1 million people out of
a total US population of almost 300 million. In spite
of the small number of consumers he said as much as 90%
of the processed food market in the US is kosher
certified."

<End Bruno Forgery>
Hey Bluto, where did the above text come from? The little chevrons
would make it appear that the above was in the post you're responding
to (my post) - but it wasn't, and it wasn't in Ben's post either.
What kind of deceptive fraud are you trying to pull with this forgery,
you blithering moron?

Post by Joe Bruno
90%???????To quote General Patton:"Horsedung".
In every store I've ever shopped in, the Kosher products are confined
to one section of shelves. In Von's and Albertson's supermarkets, they
even have a sign in the isle telling you which row the Kosher stuff is
in. All ya gotta do is avoid those shelves.
As a matter of fact, in
both those supermarkets, all the Kosher stuff is confined to a shelf
area no more than 5 feet long.

You are either lying through your teeth or so astoundingly stupid that
I pity you (make that *almost* pity you). As long as you've been
posting here and as many times as you've "argued" on the topic of
Kosher, are you too much of a dullard to realize that the crux of this
debate is NOT centered on products that are produced specifically for
the Jewish Ethnic Market that you're referring to, but to all of the
*other* foods that the Kosher Kabal gets is greasy fingers into -
everything from condiments to canned vegetables, from sugar to salt,
form bottled water to soups, from bakeware to aluminum foil etc, etc,
etc?

I just pulled some cans and boxes from my kitchen. NONE of these have
the Kosher symbol. Here are their names:

Healthy Choice soup
Campbell soup
Springfield Beets
Hormel Chili
Chef Boyardee Spaghetti\
Springfield Ravioli
Rice a Roni Spanish rice
Springfield Salmon
Kroger Potatoes
Rosarita Refried Beans
Kroger vegetable soup
Springfield Aluminum Foil
Springfield Apple Sauce
Springfield Mustard
Springfield French Dressing
Reser's Diced Potatoes
Golden Dipt Tartar Sauce
Knudsen milk
FRancisco Rolls
Kikkoman Teriyaki Sauce
Heinz Cocktail Sauce


I found two items with the Kosher mark, which I spotted EASILY when I
actually looked for it

Kraft Barbecue Sauce
Kraft Miracle Whip


ROTFL! I love to catch you in a lie, you slimy, arrogant piece of shit.

[p***@aol.com]

Post by Waldo

Post by Dale Eastman

Post by USNSM
They pass on the cost to the consumer. This hidden tax cost Americans 100's
of millions each year. Look in your refrigerator or cabinets and see how
many items in there have the "k" or the "u" symbol. They have to pay Jewish
rabbis to get those kosher symbols put on their food. Here is a small list
of companies who pay the tax

Nice assertion. Have some proof of the "100's of millions" paid?

Below is an excerpt from an article I posted on July 22, 2001.
Everything is documented, and all links were active at that time.
This should give you an idea as to the complexities involved in
Kasherizing on an industrial scale. Read it and you'll quickly begin
to see how hundreds of million$ could be swallowed up by the Kashering
process in a hurry.

Rubbish.

Here's the response I gave at the time to this long, meaningless
drivel.

Post by Waldo
Here we go again: You demand proof, I provide cites to non-biased or
pro-Jewish sources proving my points, you snip my evidence, and later claim
that I never provided the proof.

Nope. You post long passages containing no evidence the Kosher
certification is expensive, coerced, requires lots of new equipment,
or personnnel. You hope no one will notice. Guess what, we're going to
point it out again.

Post by Waldo

Post by Dale Eastman
1. That Kosher certification is a tax.

First, I didn't coin the phrase. "Tax" is perhaps not the best description
of the Kosher pyramid scheme, but it gets the point across.

It doesn't matter whether you coined it. You use it, and it's a lie.
It is not a tax, but it serves your Jew hating agenda. So we begin
with your inability to offer any evidence that Kosher certification is
a tax.

Post by Waldo
Second, the monies paid by consumers to cover the costs of Kosher
Certification are a " *BURDENSOME CHARGE* obligation, duty or demand "
which, according to Webster's, qualifies as a "TAX".

The second definition is also not met, since you haven't been able to
show it's burdensome. Of course, this is not the sense in which you
use the word in any event.

Post by Waldo
Furthermore, most consumers are unaware that such a *burdensome charge* on
their foodstuffs exists, it therefore the burdensome charge qualifies as a
HIDDEN TAX.

You've just shown you have no evidence it's a tax. Most of the costs
of foodstuffs are hidden to the consumer. As a Jew hater you're only
concerned with things to do with Jews.

Post by Waldo
Third, because 95%+ of all consumers can never *hope* to derive any benefit
from Kosherization, it is WORSE than a tax levied by government, from which
consumers can at least expect some minimal return in the form of services.

There are many things which go into the cost of food products which do
not benefit "any" consumers. But we see your desperate attempt to
continue to use the word tax, despite your utter failure to show its a
tax.

Post by Waldo

Post by Dale Eastman
2. That companies who undertake it are coerced into doing so.

As I have repeatedly demonstrated, ingredient suppliers who's prime
customers fall prey to the Kosher Kabal must follow suit, and in turn grease
the palms of the Rabbis, or possibly face financial ruin.

This was the desperate argument you made when you were unable to offer
a single food manufacturer who had been coerced into Kosher
certification. And of course, you still haven't. Ingredient suppliers
are in the business of supplying what manufacturers need. They are no
more coerced in this regard than they are when told to provide 1/12
inch chopped walnuts instead of 1/8 inch chopped walnuts. In other
words, everything sold by ingredient suppliers is coerced by the
manufacturers they supply.

Post by Waldo

Post by Dale Eastman
3. That it's expensive and costs a lot of ignorant bigots such as

yourself

Post by Dale Eastman
lots of money.

It costs EVERYONE, Filly, including Judaeophilic fools such as yourself. (Or
perhaps you get Kosher rebate checks in the mail?) Unwitting Gentiles bear
95% of the costs. For the Kash-R-Us agencies, it's a Kash Kow, for the
Orthodox Jews, it's a WELFARE system!

Look at Waldo try to dodge! Your claim is its expensive. You've been
unable to prove it.

Post by Waldo

Post by Dale Eastman
4. That companies spend lots of money on new plants, equipment, and extra
labor.

Ready Philip? Here we go!

Oh God, another long list. Please look for quantification of costs,
required new equipment, and additional employees as you read!

Post by Waldo
http://www.aristechchem.com/overview/kosher.htm
" . . .While we do not ingest acetone directly, it is used to manufacture
the CONTAINERS in which kosher food is PACKAGED, and, therefore, must meet
the Kosher Code requiring that acetone be certified. . .

No quantification of cost, new equipment or employees.

Post by Waldo
" . . . In compliance with Kosher Code requirements and as part of the Good
Manufacturing Practices (GMP), tankers should be used that are SOLELY
dedicated to hauling acetone or other petrochemical products that do NOT
come in contact with animal-derived materials. If the tanker was used for
these types of materials, the tanker must be properly cleaned and "HOT
SANITIZED." The tanker and ALL its OFF-LOADING LINES and PUMPS must be
thoroughly cleaned and a wash out slip must be provided stating that the
tanker has been cleaned and sanitized before loading can proceed. The wash
out slip, along with information on the prior load, will accompany the
shipment to any kosher acetone customer. This assures the customer that all
precautions have been taken to avoid possible contamination of the product."

Yup, gotta keep things clean. No quantification of costs, new
equipment or employees.

Post by Waldo
http://www.ok.org/homemaker/pesach60/kosher.html
" The OK has created a comprehensive set of instructions for our dairy
mashgichim to follow so that all pertinent issues are addressed. Among these
guidelines, the mashgiach must visit the farm prior to milking so that we
can explain our requirements. The mashgiach [Kash-R-Us Rabbi] MUST BE
PRESENT at the BEGINNING of the milking to insure that no residual
non-kosher milk is left in the milking receptacle. If milking begins PRIOR
to the mashgiach's arrival, the milk is REJECTED. If the mashgiach is
certain that proper procedures will be followed, he does not have to remain
for the entire milking, but will return periodically (yotzei v'nichnas).

No quantification of cost, new equipment, or new employees. Yup,
Kosher certification requires a process and an inspection.

Post by Waldo
" All milk stored in tanks must be SEALED by the mashgiach when he leaves
the farm. The mashgiach MUST be present AFTER milking to supervise the
loading and sealing of the tanks. The mashgiach MUST VISIT EACH farm on his
route at the *beginning, middle, and end of the milking*; ideally no more
than TWENTY MINUTES will elapse between visits.

No quantification of cost, new equipment or employees.

Post by Waldo
" Recently we discovered that the milking for a popular chalav Yisrael
product was being done with insufficient Jewish oversight. The mashgiach
visited only once every EIGHT hours; additionally, he was unable to go into
one of the farms at night. We have been forced to DISCONTINUE USE of this
product in OK-certified establishments.

Yup, you must follow the rules. No quantification of cost, new
equipment, or employees.

Post by Waldo
" Finally, the mashgiach receiving the tank truck at the dairy must REJECT
the shipment if the truck arrives without a seal. Transport trucks must
always either be sealed or be physically ACCOMPANIED by the mashgiach."

No quantification of cost, new equipment or employees.

Post by Waldo
" Our farm mashgichim complete a detailed Supervision Report for each chalav
Yisrael production. This report is forwarded to our central office, so that
we maintain a permanent record of all OK-supervised chalav Yisrael
productions. Consumers can enjoy OK chalav Yisrael products with the
assurance that these have been made under the strictest guidelines."

Yup, Kosher certification requires bookeeping. No quantification of
costs, new equipment or employees.

Post by Waldo
http://www.koshertodayonline.com/kosher%20today%20archives/2001/0201/...
OGY%20RAISES%20MANY%20QUESTIONS.htm
" Another concern that we have in the kosher industry is EQUIPMENT
CONTAMINATION. A company may produce a kosher product and the formula
presented to the certifying agency listing all of the ingredients. While the
components may be good, the question is about the equipment? Is the
equipment used by the company utilized interchangeably? In other words, do
they produce KOSHER and NON-KOSHER in the same tank? If so, how is it
KOSHERIZED from one product to the other? Is it being MONITORED? Are any of
the products marinated for OVER 24 HOURS in any given piece of equipment?
These are questions that companies have to be aware of, that will be asked
by the supervising agency. . . .

Yup, you have to clean it a special way if it was used for non-Kosher.
No quantification of cost, new equipment, or employees.

Post by Waldo
" . . . .There is also a problem with shipping bulk liquids. The tank cars.
The trucks. What did they carry before they were loaded with the kosher
product? . . . "
[There are several companies that specialize in performing the highly
specialized cleaning that the Kash-R-Us agencies demand tanker trucks
undergo before they are allowed to carry Kosher products. (see "Acetone"
above) A tanker that had just delivered a load of premium grade olive oil
would be forced to undergo a Kash-R-Us cleaning before it could haul
"Kosher" olive oil. Does this represent a significant expense, Philip?]

Cleaning a truck. No, I wouldn't say so. And of course you can't
quantify either the cost or how many companies have to do this.

Post by Waldo
http://www.yikgh.org/torch471.htm
"APPRECIATING THE MASHGIACH
" No doubt, as in most professions, there are those who excel while others
remain mediocre mashgichim. To appreciate the task facing a mashgiach, let
us consider what supervising a TYPICAL margarine facility involves.
Margarine is comprised of oil, water, emulsifiers, and some coloring.
This blend is hydrogenated (set up for solidifying) using various catalysts
and then whipped into solids or soft spreads through a tubular spinning
refrigerator known as a votator. From the votator, the product continues to
the packing line where it is molded and packaged.
Simple. right?
Well, consider for a moment the following issues facing kosher
production. Keep in mind that many plants produce lard-based and/or
gelatin-based margarine (non-kosher) in the low-fat varieties. All margarine
plants produce a dairy variety in addition to a pareve one.
1) The aqueous phase, where a brine of water and/or milk and
emulsifiers are blended.
2) Churn tanks, where oil and coloring (beta carotene) are added to
the blend.
3) Run tanks, where the entire mixture is processed in final stage
before the votator.
The piping lines between all these tanks look like a massive network of
crisscross and are often interchangeable. The mashgiach must master the
layout of the plant in order to determine that kosher/pareve is connected to
kosher/pareve.
If KASHERING [Jewish Kosher Kleaning] is done in the plant, the
mashgiach must be able to trace the lines to ensure that the PROPER
EQUIPMENT IS BEING KASHERED. He must also monitor the temperature at various
points to check that the water is at its BOILING point throughout the entire
kashering process.
Sometimes, the kosher/dairy/non-kosher LINES will meet at a manifold
where simply switching an elbow pipe causes the direction of the different
lines to instantly change. The mashgiach along with the kashrut organization
must devise a FAIL-SAFE system to prevent such mishaps."
[equipment additions / modifications]

Not what is says, poor Waldo. No quantification of cost, new equipment
or employees.

Post by Waldo
" All cooking in factories is done in STEAM-FACILITATED KETTLES, which
means that hot water circulates through the thermal walls of these kettles
and carries on to the next kettle."

No quantification of cost, new equipment or employees.

Post by Waldo
"Water circulating AROUND a kettle takes on the STATUS of that kettle. If
NON-KOSHER WATER were to begin circulating around a KOSHER KETTLE, all the
PRODUCT in that kettle would become treif. [contaminated]
Therefore, a system must be devised to prevent the commingling of water
circulating around the kettles. This task requires an in-depth knowledge of
the plant's boiler and plumbing systems.
[Actually, this would require a plant to have TWO SEPARATE boilers and TWO
SEPARATE plumbing systems, otherwise, "contamination'

No it wouldn't. No quantification of costs, new equipment or
employees.

Post by Waldo
" All margarine processors have remelt, i.e., product that does not meet
specifications or which spilled out on the side during packing. This product
gets returned to the beginning of production to be reprocessed. The remelt
is either manually transported or "hard-piped" back to the starting area.
When the product is hard-piped, the pipes are usually TRACED [jacketed]
WITH HOT WATER to keep the product soft. Here too, the TRACER WATER must
remain SEPARATE. And, great care must be exercised to see that DAIRY,
PAREVE, or NON-KOSHER remelt is transported to the beginning of its
respective line.
All of this does not take into account the complexities of KASHERING the
KETTLES, LINES, HEAT EXCHANGERS, VOTATORS, or PACKING LINES. Nor does it
take into account monitoring ingredients and overseeing bulk deliveries of
oils, not to mention the KASHRUT STATUS of the TRUCKS or RAIL CARS used to
deliver these oils.
So, the next time you see a mashgiach for a reputable organization, give
him a well-deserved "Y'Yasher Kochacha."

And once again, no quantification of cost, new equipment or employees.

Post by Waldo
http://www.koshertodayonline.com/kosher%20today%20archives/1998/0698/...
20Surimi-Faux%20Shellfish.htm
Daniel Berlin, President of the 2-1/2 year old Dyna Sea Group, is one of the
nation's major producers of kosher-certified surimi. How is this different
from the non-kosher? In every imaginable way. According to Berlin, "Every
inch of the way plant and equipment are kashered. Even the FISHING BOATS are
inspected. This is an ENORMOUS undertaking and the reason why KOSHER surimi
is MORE EXPENSIVE than the non-kosher kind."

A specialty product which costs more. If you've ever been in a fish
plant, you'd be grateful for the extra care taken. But it doesn't
quantify the cost, no new equipment and employees.

Post by Waldo
http://www.ok.org/homemaker/shavous60/kosher.html
Kashering a Pasteurizer
When the milk arrives at the dairy from the farm, it is put into huge
storage tanks. We mentioned in our previous article that such tanks
sometimes store the milk for more than TWENTY FOUR HOURS. Therefore, they
are considered kavush, and they must be kosherized. To circumvent this
problem, the OK has pioneered a system to rotate the milk between tanks, so
that it does not stay in any one tank for twenty-four consecutive hours.
[Yet another expense to satisfy superstitious Jewish RELIGIOUS tradition]

What expense. You've quantified no expense.

Post by Waldo
The next piece of equipment to be used is the pasteurizer. Here the milk is
heated to approximately 160° Fahrenheit. According to halachah, a utensil in
which a liquid was cooked has to be kosherized using boiling water. Many of
our readers have kashered a pot in their kitchen, by cooking water in it
until it boils over.

No quantification of expense, new equipment or employees.

Post by Waldo
However, koshering a pasteurizer is not simple, for we are presented with a
unique challenge. A pasteurizer operates as a closed system. We cannot see
inside when the pasteurizer is working, meaning that we cannot see the water
boiling. The accepted practice among kashrus agencies is to rely upon a
thermometer to measure the heat of the water.

Gee, I'll bet that thermometer is expensive! No quantification of
expense, new equipment or employees.

(snip paragraph about how to boil)


(snip paragraph about international presence)


(snip another chapter on boiling)


(snip a few more paragraphs about boiling milk which contain no
quantification of costs, new equipment or employees.


Waldo must think people are all like Cummins, so impressed by the
length they don't even read it!

Post by Waldo
Condensation and Drying
Spray dryers may be small, or they may be as tall as a six-story building;
the latter are particularly difficult to kosherize. [And expensive, wouldn't
you imagine?] Nonetheless, we thoroughly kasher these with boiling water. At
some large plants, companies run simultaneous productions of chalav Yisrael
and non-chalav Yisrael. In a recent production, we arranged to separate
these runs, in order to avoid a mix-up. Before the chalav Yisrael run had
ended, the company started to run chalav stam. WE REJECTED THE ENTIRE
ONE-TON PRODUCTION.
(Yes, I said BILLION$)

But, no quantification of costs, new equipment or employees.
Production runs are screwed up all the time. That is a production
cost, not a Kosher certification cost.

(snip chapter on milk drying)

Post by Waldo
A roller dryer is heated using either regular water or water that was
removed from milk in the condenser. While we generally assume that water is
kosher, IF the water has been used to HEAT NON-kosher ingredients, it may be
rendered NOT KOSHER. We therefore must ascertain that KOSHER WATER is being
used to HEAT the roller dryer. Condensate - water that was removed from
non-chalav Yisrael milk by a condenser - also should not be used to heat the
roller dryer.
[Again, doubling-up on boilers and plumbing systems. Easily HUNDREDS OF
THOUSANDS in KOSHER expense of one large plant.]

No doubling up is mentioned. Poor Waldo is getting desperate!

(two more irrelevant paragraphs about milk production snipped)

Post by Waldo
http://www.mk.ca/newsletter9/vol1iss9.html
" Given the difficulty in Kashering chocolate plants, it is noteworthy that
at least one company has indeed succeeded in achieving a Kashering with
water to produce a truly Mehadrin chocolate. A famous Swiss chocolate
company has agreed to make specially supervised productions of Passover
Cholov Yisroel chocolate. Until this production, no Swiss chocolate company
had ever agreed to allow the Kashering of its equipment with water. For this
production, all equipment was Kashered with a flame or with hot water, and
EQUIPMENT THAT PROVED TO BE DIFFICULT TO KASHER WAS REPLACED WITH EQUIPMENT
DEDICATED TO KOSHER PRODUCTION. "

But what equipment? How much equipment? What was the cost?

No quantification of cost or new employees.


(Snip long passage about Montreal Kosher rules offering nothing on
quantification of cost, new equipment or employees.


Just filler, folks.

Post by Waldo
________________________
http://www.ok.org/homemaker/shvouot98/kashrus.html
What are some of the kashrus issues encountered in cheese production? A
concern can arise with traditional Muenster, Romano, Parmesan, and
Mozzarella cheeses, since they are put in brine. If the brine tanks were
previously used for not kosher cheese, they must be kashered. However, this
kashering is very difficult, and the CHEESE INDUSTRY HAS ACQUIRED *NEW*
TANKS THAT ARE USED EXCLUSIVELY FOR KOSHER CHEESE.

No quantification of cost or new employees. A tank is hardly a major
cost, assuming they didn't need new ones anyway.

(snip paragraph about cheese being made on Mondays.)


(snip paragraph on curds and whey)


(snip paragraph on kashering knives and tanks)


(snip paragraph on demoamer)


(snip 3 paragraphs about a Jew being needed for overseeing cheese
production, etc. Still nothing about quantification of costs, new
equipment or employees.)

Post by Waldo
_______________________
http://www.mk.ca/newsletter15/vol2iss4.html
" The Bais Din of the Agudas Yisroel in Yerushalayim also ruled that such
material would be considered Pareve. The only practical problem with the
product is that its production is tedious and therefore MORE COSTLY than
conventional gelatin. First, only part of the production in a Kosher
slaughterhouse is indeed Kosher - some animals are Treifa (having damaged
internal organs) and others are not slaughtered properly (Neveila), both of
which are not Kosher. As such, hides from Glatt Kosher animals must be
monitored and segregated for gelatin production. Second, the hides must be
soaked and salted ("Kashered") to remove blood, just as all Kosher meat is
processed. Third, the hides used in conventional gelatin production are
generally the trimmings and other by-products of the leather industry, which
can be purchased at heavy discounts; Kosher hides are prime material and
must be purchased at full price. Fourth, the EQUIPMENT used to produce
Kosher gelatin must be *completely Kashered* from their normal non-Kosher
production, A TIME-CONSUMING AND EXPENSIVE PROCESS. In addition, the entire
process must be SUPERVISED. Nevertheless, Kolatin is used to make true
gelatin deserts and real marshmallows, both of which are available with a
reliable Kosher certification under the Elyon label."

Another specialty product. No quantification of expense, new equipment
or employees.

(snip 2 paragraphs on boiling)

Post by Waldo
Water in the boiler is heated and turns to steam. The steam leaves the
boiler by a pipe or pipes called the "Main", where it enters the "Header".
From the header the steam enters branch lines, & is carried into risers &
then to the steam heating equipment, usually a DOUBLE WALLED VESSEL. **The
food /ingredient is in the equipment on one side of the wall & the steam is
on the other side of the wall of the equipment.**
[No cross-contamination occurs!]

No quantification of cost, new equipment, or employees.

Post by Waldo
One possibility is to DRAIN the water from the BOILER, the CONDENSATE TANK
and ALL of the LINES. We would then LEAVE IT EMPTY for 24 HOURS before
filling up with fresh clean water. We would of course kosherize if need be.
It would STILL not solve the problem of using the boiler for INCOMPATIBLE
(=meat & dairy, non-kosher) product at the same time. We can DISCONNECT the
CONDENSATE RETURN LINE from the non-compatible product, [ Increasing water
usage and energy costs] so the condensate will not return to the boiler.
Some kosher certifiers will NOT use steam to heat incompatible product EVEN
when the condensate does NOT return to the boiler. In certain cases with
some modifications they may allow the use.
[Double the boilers and plumbing]

Nope, not what it said at all. No quantification of costs, new
equipment or employees.

(snip more irrelevant paragraphs about boiling)


(snip long irrelevant section on kashering kitchen utensils. LOL)


(snip long section on Passover runs with no relevance to quantifying
costs, new equipment or employees.

Post by Waldo

Post by Dale Eastman
These are but a few of the claims you've made about Kosher certification -
claims you've been shown to be unable to support.

Your pathetic denial doesn't make it so, Filly.

It's just been demonstrated again.

So there you have it. Not a single instance of quantified costs to
support the notion that Kosher certification is expensive. A couple of
possible instances of new equipment, and not a single instance of new
employees needed. And this is from a clearly selected list, of the
most difficult to Kosher processes, whose experiences are not even
akin to the vast majority of food companies.

Kosher certification is not a tax, is not expensive, is not undertaken
by coercion, and does not necessarily involve new equipment or
employees.

--
Philip Mathews

[Zulu]

On 12 Sep 2006 21:28:30 -0700, in alt.revisionism "Waldo"

Do the US consumers will pay the same extra cost on their foods to
finance the halal food of the muslims?

How could a population of 300 millions of US people be obliged to
support the dietary needs of only 1 million of orthodox jews?

"Those who buy kosher regularly are mainly the
Orthodox, which is approximately 15-20% of Jews," Kuber
said. This translates into some 1 million people out of
a total US population of almost 300 million. In spite
of the small number of consumers he said as much as 90%
of the processed food market in the US is kosher
certified."

http://nizkor.org/ftp.cgi/ftp.py?antisemitism/kosher-tax/Kosher-Market-165Billion.031224

According to CIA statistics the repartition of religions in the USA is:

Protestant 52%, Roman Catholic 24%, Mormon 2%, Jewish 1%, Muslim 1%,
other 10%, none 10% (2002 est.)

So, I don't know if the mormons have some particular dietary food but,
to be fair, the muslims with the same 1% of representation would
deserve the same treatment respecting their Halal foods. So, to respect
the equality, all US citizens have to pay to the special needs of the
muslims too.

https://www.cia.gov/cia/publications/factbook/geos/us.html#People

In case of impossibility of such extra cost for the muslims, it would
be interesting that the US Consumers associations claim to the
companies which sell kosher products for reversing the 299/300
fraction, the part paid by no orthodox jews, so 96,67 % of the extra
costs' amount they gain to US Medicare.

[Joe Bruno]

Post by Zulu

On 12 Sep 2006 21:28:30 -0700, in alt.revisionism "Waldo"

http://youtu.be/wDPdDv7cEZo

Do the US consumers will pay the same extra cost on their foods to
finance the halal food of the muslims?
How could a population of 300 millions of US people be obliged to
support the dietary needs of only 1 million of orthodox jews?

PSST! If something is Kosher, it's marked with an emblem. If you don't
want to buy it,
here's what to do:


(1)Pick up the package
(2)Look for the Kosher emblem
(3)If you see the friggin' emblem, put the package back on the shelf
(4)Go buy something else.

That wasn't too hard, was it????

Post by Zulu
"Those who buy kosher regularly are mainly the
Orthodox, which is approximately 15-20% of Jews," Kuber
said. This translates into some 1 million people out of
a total US population of almost 300 million. In spite
of the small number of consumers he said as much as 90%
of the processed food market in the US is kosher
certified."

90%???????To quote General Patton:"Horsedung".

In every store I've ever shopped in, the Kosher products are confined
to one section of shelves. In Von's and Albertson's supermarkets, they
even have a sign in the isle telling you which row the Kosher stuff is
in. All ya gotta do is avoid those shelves. As a matter of fact, in
both those supermarkets, all the Kosher stuff is confined to a shelf
area no more than 5 feet long. The only Kosher food I buy is Gefilte
Fish and Pike, and I only buy it
once in awhile. I buy it occasionally because (1) My family is hundreds
of miles away and it reminds me of home(2)I like the taste (3)My cat
likes it, too.


This is a classic case of making a mountain out of a molehill.

[127.0.0.1]

Post by Joe Bruno
90%???????To quote General Patton:"Horsedung".
In every store I've ever shopped in, the Kosher products are confined
to one section of shelves. In Von's and Albertson's supermarkets, they
even have a sign in the isle telling you which row the Kosher stuff is
in. All ya gotta do is avoid those shelves. As a matter of fact, in
both those supermarkets, all the Kosher stuff is confined to a shelf
area no more than 5 feet long. The only Kosher food I buy is Gefilte
Fish and Pike, and I only buy it
once in awhile. I buy it occasionally because (1) My family is hundreds
of miles away and it reminds me of home(2)I like the taste (3)My cat
likes it, too.

Just out of curiosity, what is the process of certifying Gefilte fish
kosher? Do they have to slit the throat of the fish and let it bleed out
while it's still alive like they do cattle?

Just wondering how you make a fish kosher.

[Joe Bruno]

Post by 127.0.0.1

Post by Joe Bruno
90%???????To quote General Patton:"Horsedung".
In every store I've ever shopped in, the Kosher products are confined
to one section of shelves. In Von's and Albertson's supermarkets, they
even have a sign in the isle telling you which row the Kosher stuff is
in. All ya gotta do is avoid those shelves. As a matter of fact, in
both those supermarkets, all the Kosher stuff is confined to a shelf
area no more than 5 feet long. The only Kosher food I buy is Gefilte
Fish and Pike, and I only buy it
once in awhile. I buy it occasionally because (1) My family is hundreds
of miles away and it reminds me of home(2)I like the taste (3)My cat
likes it, too.

Just out of curiosity, what is the process of certifying Gefilte fish
kosher? Do they have to slit the throat of the fish and let it bleed out
while it's still alive like they do cattle?
Just wondering how you make a fish kosher.

\
You don't


I believe it's essentially an inspection by Rabbis trained in Kosher
law.They have to satisfy themselves that nothing forbidden by Kosher
requirements can contaminate
the food product. They inspect the food production line and the
packaging facilities.

If you want to see what is forbidden by Kasruth law, look in the Old
Testament-Leviticus, Chapter 11. You can find it on the Internet.
Incidentally, Seventh Day Adventists keep Kosher, too. It isn't just
Orthodox Jews.

[Sara Salzman]

Post by 127.0.0.1

Post by Joe Bruno
90%???????To quote General Patton:"Horsedung".
In every store I've ever shopped in, the Kosher products are confined
to one section of shelves. In Von's and Albertson's supermarkets, they
even have a sign in the isle telling you which row the Kosher stuff is
in. All ya gotta do is avoid those shelves. As a matter of fact, in
both those supermarkets, all the Kosher stuff is confined to a shelf
area no more than 5 feet long. The only Kosher food I buy is Gefilte
Fish and Pike, and I only buy it
once in awhile. I buy it occasionally because (1) My family is hundreds
of miles away and it reminds me of home(2)I like the taste (3)My cat
likes it, too.

Just out of curiosity, what is the process of certifying Gefilte fish
kosher? Do they have to slit the throat of the fish and let it bleed out
while it's still alive like they do cattle?
Just wondering how you make a fish kosher.

Little baby (the computer whiz) apparently doesn't know how to either
use a search engine or read a book.

Worse, he actually thinks he's funny.

What a pathetic little baby he is.

Sara

[Roger]

In one age, called the Second Age by some,
(an Age yet to come, an Age long past)
someone claiming to be Zulu wrote
in message

Post by Zulu

On 12 Sep 2006 21:28:30 -0700, in alt.revisionism "Waldo"

http://youtu.be/wDPdDv7cEZo

Do the US consumers will pay the same extra cost on their foods to
finance the halal food of the muslims?

No more so than they do the "extra cost" of Kosher certification.

[Joe Bruno]

Post by Roger
In one age, called the Second Age by some,
(an Age yet to come, an Age long past)
in message

Post by Zulu

On 12 Sep 2006 21:28:30 -0700, in alt.revisionism "Waldo"

http://youtu.be/wDPdDv7cEZo

Do the US consumers will pay the same extra cost on their foods to
finance the halal food of the muslims?

No more so than they do the "extra cost" of Kosher certification.

This whole debate is, to quote Shakespeare: "Much Ado about Nothing".

If the product is Kosher, a cute little emblem will be on the package.
If they see that emblem, all they gotta do is put down the damn package
and go buy something else. I always read labels anyway since I'm on a
low fat diet=doctor's orders. If I can do it, so can they.

[Frank Arthur]

Post by Roger
In one age, called the Second Age by some,
(an Age yet to come, an Age long past)
in message

Post by Zulu

On 12 Sep 2006 21:28:30 -0700, in alt.revisionism "Waldo"

http://youtu.be/wDPdDv7cEZo

Do the US consumers will pay the same extra cost on their foods to
finance the halal food of the muslims?

No more so than they do the "extra cost" of Kosher certification.

Or the extra cost of FDA approval, extra cost of saniary control of
processing & extra cost of careful inspections.

[Roger]

In one age, called the Second Age by some,
(an Age yet to come, an Age long past)

Post by Frank Arthur

Post by Roger

Post by Zulu

On 12 Sep 2006 21:28:30 -0700, in alt.revisionism "Waldo"

http://youtu.be/wDPdDv7cEZo

Do the US consumers will pay the same extra cost on their foods to
finance the halal food of the muslims?

No more so than they do the "extra cost" of Kosher certification.

Or the extra cost of FDA approval, extra cost of saniary control of
processing & extra cost of careful inspections.

... or the extra cost of television ads, or artwork for the corporate
offices, or any number of other things whose "cost" is passed on to
the customer.

[Sara Salzman]

Post by Roger
In one age, called the Second Age by some,
(an Age yet to come, an Age long past)

Post by Frank Arthur

Post by Roger

Post by Zulu

On 12 Sep 2006 21:28:30 -0700, in alt.revisionism "Waldo"

http://youtu.be/wDPdDv7cEZo

Do the US consumers will pay the same extra cost on their foods to
finance the halal food of the muslims?

No more so than they do the "extra cost" of Kosher certification.

Or the extra cost of FDA approval, extra cost of saniary control of
processing & extra cost of careful inspections.

... or the extra cost of television ads, or artwork for the corporate
offices, or any number of other things whose "cost" is passed on to
the customer.

Let's not forget that a lot of food companies -- McDonalds comes to mind
-- pay MORE for packaging and advertising than they do for actual
production of food.

Sara

[127.0.0.1]

Post by Sara Salzman
Let's not forget that a lot of food companies -- McDonalds comes to mind
-- pay MORE for packaging and advertising than they do for actual
production of food.

It certainly taste that way.

[Roger]

In one age, called the Second Age by some,
(an Age yet to come, an Age long past)

Post by 127.0.0.1
It certainly taste that way.

That's "tastes," little boy sic.

[p***@aol.com]

Post by Zulu

On 12 Sep 2006 21:28:30 -0700, in alt.revisionism "Waldo"

http://youtu.be/wDPdDv7cEZo

Do the US consumers will pay the same extra cost on their foods to
finance the halal food of the muslims?

Many Muslims buy Kosher food. And there is a growing market of Halal
food. Since these decisions are made by the companies who produce food
products, and they don't in most cases involve any appreciable costs,
your questions betrays your motiviations.

Post by Zulu
How could a population of 300 millions of US people be obliged to
support the dietary needs of only 1 million of orthodox jews?

They're not stupid. They're obliged to pay what the manufacturer
charges based on whatever costs the manufacturer decides to incur. Only
a rabid Jew hater would focus on something having virtually no cost per
item when there are thousands of costs incurred by every food
manufacturer, none of it approved by 300 million people.

Post by Zulu
"Those who buy kosher regularly are mainly the
Orthodox, which is approximately 15-20% of Jews," Kuber
said. This translates into some 1 million people out of
a total US population of almost 300 million. In spite
of the small number of consumers he said as much as 90%
of the processed food market in the US is kosher
certified."

Nice selective quote, asshole!

The fact is millions of people seek to purchase Kosher food, the
majority of whom are not Jewish. That's why companies decide to have
their products certified Kosher when it is simple and cost effective to
do so.

It seems you are as stupid as most antisemites.

--
Philip Mathews