Order Up： What Makes a Restaurant Kosher

*Order Up: What Makes a Restaurant Kosher* What does it take to keep a busy restaurant kitchen kosher from opening to close? Our host, Rabbi Ezra Sarna, is joined by Rabbi Dov Schreier, Rabbinic Coordinator and Director of Food Service, who takes us behind the kitchen doors to explore the people, practices, and careful oversight behind the OU symbol in a restaurant window. - *Factories vs. Restaurants:* Why certifying a restaurant is a completely different challenge than a factory, with new deliveries and brands arriving every single day. - *A Day in the Life of a Mashgiach:* From locked refrigerators and lighting the fires to checking vegetables, separating meat and fish, and the hidden challenge of the convection oven. - *Listener Questions:* Why you should never be afraid to ask if something doesn't look right and why only the mashgiach holds the keys to the fridge. *Listen, Rate, and Subscribe!* *Is there a kashrus topic you’d like us to explore? We’d love to hear from you. Share your ideas in the comments or leave us a review.* *Learn more at https://keepingitkosher.org/* 00:00 - 1:00 Intro 1:00 - 4:00 Factories vs. restaurants 4:00 - 6:18 The mashgiach's daily routine 6:18 - 7:18 Training mashgichim 7:18 - 12:30 Managing mashgichim 12:30 - 14:50 Coming to the OU 14:50 - 21:50 Maintaining relationships and building trust 21:50 - 23:43 Kitchen complexities 23:43 - 26:00 Reporting issues 26:00 - 29:00 Catered programs 29:00 - 31:38 Pulling the hashgacha 31:38 - 35:00 Who and what to ask 35:00 - 36:45 Ambience 36:45 - 38:27 Outside food 38:27 - 39:45 Meetings at non-kosher restaurants 39:45 - 41:10 Fridge/Freezer keys